White Rabbit Cold Platter
A decorative cold platter in the style of Zhejiang cuisine — crisp, refreshing, and ideal for cooling off in summer.
Ingredients
Salted chicken breast (sliced and shaped)
to taste
Egg white cake (carved into small mushroom shapes)
to taste
Sweet and sour carrot (cut into long slices, carved into mushroom or bow shapes)
to taste
Red bell pepper (carved into nose and lip shapes)
to taste
Green bell pepper (carved into small mushroom shapes)
to taste
Green leafy vegetables (shaped like a skirt)
to taste
Shiitake mushroom (carved into eyeballs, mouth, and thin strips)
to taste
Salted duck gizzard
to taste
Cucumber
to taste
Egg yolk cake
to taste
Instructions
1
Step 1
Cut the carrots into long slices using a straight cut and arrange them in the center of the plate, then use a paring knife to carve them into a large mushroom shape. Separately carve small mushrooms from carrots, egg white cake, green bell pepper, and shiitake mushroom to use as garnish.
2
Step 2
Slice the chicken breast and shape a large ball for the rabbit's body and a smaller ball for its base. Carve rabbit ears from the chicken breast, shape the green leafy vegetables into a skirt, layer the red pepper on top of the carrot slices, carve the shiitake mushroom into eyeballs, and shape the red pepper into a rabbit nose.
3
Step 3
Carve the shiitake mushroom into the rabbit's mouth and the red pepper into lip shapes. Carve the carrot into a bow tie. Shape the chicken breast into the rabbit's hands and feet. Finally, cut the shiitake mushroom into thin strips to draw decorative lines. The platter is assembled from salted chicken breast, salted duck gizzard, sweet and sour carrot, cucumber, egg yolk cake, egg white cake, and braised shiitake mushroom.
