Dark Clouds to the Moon is a local traditional dish in Qufu, Shandong Province, belonging to Confucian cuisine. This dish is black and white, the soup is clear and delicious, light and refreshing, and it is the best to sober up. The famous people of the Confucius Mansion used a small bowl of soup, which is a kind of soup bowl at banquets, also known as dim sum, and sometimes it can also be made into a big soup bowl. Sprinkle the seaweed into pieces. Make a round poached egg with pigeon eggs, put it on the seaweed, and add it to the clear soup. The seaweed floats on the soup like a dark cloud, and the pigeon egg is like a bright moon resting on the dark cloud. Hence the name “Dark Cloud Tuoyue”. Qufu Hotel and Beijing “Kong Shan Tang” both serve this dish.
Seasoning
1 g salt, 10 g cooking wine
Craftsmanship:
- Wash the seaweed with water, soak it in cold water and put it in a soup bowl;
- Put the spoon on the fire, add 250 ml of boiling water, put the egg into the bowl, pour the boiling water into it, make a round poached egg, take it out and put it in the center of the soup bowl;
- Take another spoon, add 250ml of chicken broth, 100ml of cold water, add refined salt and rice wine, bring to a boil, skim off the foam, and put it in a soup bowl and serve.
Craft tips:
- The best clear soup must be used, starting with the Confucius House Yan Yan dish;
- The seaweed must be selected, and the one with the best quality without sand is included in the dish.
Food taste:
Taste: salty and umami
This dish is black and white, the soup is clear and delicious, light and refreshing, and it is the best to sober up.
