Cold Mixed Four Treasures
A traditional Zhejiang cold appetizer featuring four pre-cooked ingredients, julienned and tossed together. Tender, crisp, and refreshing—an ideal summer dish.
Ingredients
Cooked chicken (main ingredient, cut into 6.5 cm long, 0.5 cm wide strips)
50 g
Cooked ham (main ingredient, cut into 6.5 cm long, 0.5 cm wide strips)
50 g
Cleaned duck gizzards (main ingredient, cut into 6.5 cm long, 0.5 cm wide strips)
50 g
Cooked bamboo shoots (main ingredient, cut into 6.5 cm long, 0.5 cm wide strips)
50 g
Dried shrimp (auxiliary ingredient, sprinkled on top)
5 g
Soy sauce (auxiliary ingredient, for sauce)
15 g
Vinegar (auxiliary ingredient, for sauce)
15 g
Sesame paste (auxiliary ingredient, for sauce)
15 g
Spicy soy sauce (auxiliary ingredient, for sauce)
10 g
Mustard (auxiliary ingredient, for sauce)
5 g
Sesame oil (auxiliary ingredient, for sauce)
10 g
Rendered pork fat (auxiliary ingredient, for sauce)
15 g
Instructions
1
Preparing main ingredients
Cut the chicken, ham, duck gizzards, and bamboo shoots into 6.5 cm long, 0.5 cm wide strips respectively, and divide into 24 portions.
2
Plating
Arrange the cut strips neatly on a plate and sprinkle with dried shrimp.
3
Mixing the sauce
Take a bowl and add soy sauce, vinegar, sesame paste, spicy soy sauce, mustard, sesame oil, and rendered pork fat; mix well.
4
Pouring the sauce
Serve the dish alongside the sauce; pour the sauce over the four strips when eating.
