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Mu Shu Pork – una de las famosas recetas del restaurante Mandarin de San Francisco. (Cerrado en 2006.) De la sección “Famous Dishes of the Mandarin” del libro “The Seventh Daughter”, de la propietaria Cecilia Chiang.
Los servían a la manera americana-china, con envoltorios para enrollar los ingredientes. Yo los serví al estilo chino, en un bol sobre arroz.
Un par de ingredientes especiales que tuve que conseguir, y que nunca había usado antes, fueron capullos de lirio secos y setas de oreja de árbol secas. Los capullos de lirio secos huelen a tabaco de pipa Virginia con un ligero toque.
Antecedentes: El restaurante abrió en 1961, se vendió en 1991 y cerró en 2006. Cecilia murió en 2020 a los 100 años.
Enseñó a Alice Waters, Julia Child y James Beard a cocinar comida china. “Trader Vic” era cliente habitual, así como John Lennon y Yoko Ono, y Chuck Williams, el fundador de Williams Sonoma.
El restaurante era único cuando abrió, ya que era el único restaurante chino de EE.UU. de la época que ofrecía cocina del norte de China. Todos los demás ofrecían platos americano-cantoneses, ya que la oleada inicial de inmigración china procedía de Cantón, en la provincia de Guangdong. El Mandarin era también el único restaurante chino de alta cocina de Estados Unidos en aquella época.
Mu Shu Pork – one of the famous recipes from the Mandarin Restaurant in San Francisco. (Closed in 2006.) From the “Famous Dishes of the Mandarin” section of the book, “The Seventh Daughter” by owner Cecilia Chiang.
They served them the American-Chinese way with wrappers to roll up the ingredients. I served the Chinese way – in a bowl over rice.
A couple of specialty ingredients that I had to get, which I’ve never used before, were dried lily buds and dried tree-ear mushrooms. The dried lily buds smell like Virginia pipe tobacco with a slight topping.
Background: The restaurant opened in 1961, sold in 1991, and closed in 2006. Cecilia died in 2020 at 100 years old.
She taught Alice Waters, Julia Child, and James Beard how to cook Chinese food. “Trader Vic” was a regular as well as John Lennon and Yoko Ono, and Chuck Williams – the founder of Williams Sonoma.
The restaurant was unique when it opened since it was the only Chinese restaurant in the U.S. at the time that offered northern Chinese cuisine. All of the rest offered American-Cantonese dishes as the initial wave of Chinese immigration was from Canton, Guangdong Province. The Mandarin was also the only fine dining Chinese restaurant in the U.S. at the time.
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Mercedes Delgado de Miguel, Lana Mihajlović y3 más1 Comentario-
This is such a rich slice of culinary history, Kevin—Mu Shu Pork served the traditional way over rice sounds both comforting and respectful to its roots. Love that you went all in with the specialty ingredients too; dried lily buds and tree-ear mushrooms bring such depth. And that tobacco-like aroma? Intriguing! Cecilia Chiang’s legacy clearly lives on through dishes like this—thanks for sharing a story that’s as flavorful as the food itself.
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