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Fried eel slices is a Chinese dish that is especially popular in Hangzhou. It consists of eel slices that are stir-fried with garlic, creating a unique flavor in the process. These eel slices have a sour and sweet flavor and they are crisp on the outside while remaining tender inside.
In recent years, Hangzhou cooks developed a new method of preparing the dish – the eel slices are deep-fried until partially cooked, and they are then braised to achieve a soft "skin".
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Fried rice with bean sprouts is a traditional dish that's especially popular in Hangzhou. The dish is usually made with a combination of cooked rice, scallions, diced Jinhua ham, soy sauce, bean sprouts, oyster sauce, vegetable oil, and black pepper.
The scallions are fried in a wok until soft, and then mixed with the ham, stir-fried, and mixed with the cooked and chilled rice. The oyster sauce, soy sauce, and pepper are added to the wok, the mixture is stir-fried a bit more, and the bean sprouts are added in the final few minutes of cooking.
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A hearty national specialty typically consumed during cooler seasons, this Chinese dish unites the sweet flavor of chestnuts with the savory and tender chicken meat. Chopped chicken is soaked in a marinade of Shaoxing wine, oyster and soy sauces, star anise, ginger, sugar, cinnamon, and seasonings, and it is then stir-fried along with mushrooms and spring onions in a saucepan with some oil.
Boiled chestnuts are tossed in, and the stock is poured over the chicken. Everything’s cooked until nice and tender, then served hot, ideally accompanied by steamed rice or noodles.
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