Jixi Stir-Fried Sweet Potato Vermicelli, also known as Jixi Chao Fen Si (绩溪炒粉丝), is a beloved traditional dish from Jixi County in Anhui Province. The dish has a long and rich history, and its origins are tied to an interesting legend. With its delicate flavors and distinctive ingredients, this dish has become one of the iconic culinary treasures of Anhui.
Historical Origins
The history of Jixi Stir-Fried Sweet Potato Vermicelli dates back centuries and is steeped in a fascinating tale. It is said that in ancient times, Jixi’s fertile land was especially suitable for cultivating sweet potatoes. These sweet potatoes, with their high sweetness and rich starch content, became the ideal raw material for making vermicelli.
The dish’s creation is often attributed to an encounter during the reign of the Kangxi Emperor of the Qing Dynasty. The emperor, during a southern inspection tour, stayed in the Weaving Bureau (Zhi Zao Fu) in Suzhou. The head of the bureau, Cao Yin, sought to impress the emperor by preparing a dish using Jixi’s sweet potato vermicelli. He invited a famous Suzhou chef to combine the local vermicelli with specially made dried tofu, bamboo shoots, and a rich chicken broth, stir-frying them together into a light yet flavorful dish. The Kangxi Emperor was so pleased with the dish that it became widely known, and Jixi Stir-Fried Sweet Potato Vermicelli became famous across China.
Main Ingredients
Jixi Stir-Fried Sweet Potato Vermicelli is known for its exquisite texture and flavors, with the sweet potato vermicelli being the star ingredient. The main ingredients of this dish include yam (sweet potato) vermicelli, shredded meat (often pork or pork belly), dried bamboo shoots (or fresh tea bamboo shoots), red chili strips, and dried tofu strips. These ingredients are selected with care, and each contributes to the dish’s unique characteristics.
The sweet potato vermicelli, the soul of this dish, is made from the finest local red sweet potatoes, processed using traditional techniques to achieve a translucent and elastic texture. The dried bamboo shoots, made from fresh spring bamboo shoots dried to preserve their flavor, provide a chewy and fragrant component to the dish.
Preparation Process
- Preparing the Vermicelli: Soak the yam vermicelli in cold water to soften them and allow them to absorb moisture, ensuring they become tender and pliable.
- Preparing the Other Ingredients: Slice the pork (or pork belly) into thin strips, and prepare the dried bamboo shoots (or tea bamboo shoots), red chili strips, and dried tofu strips. Each ingredient needs to be cut and processed properly to achieve the right texture and flavor.
- Stir-Frying: Heat vegetable oil (such as canola oil) in a wok. First, stir-fry the pork strips until they change color, then add the bamboo shoots, red chili, and tofu strips. Stir-fry these ingredients until they release their fragrance.
- Seasoning: Add seasonings such as salt, MSG, sugar, soy sauce, and pepper to the wok. Adjust the seasoning to achieve a balanced flavor that complements the ingredients.
- Adding the Vermicelli: Add the soaked yam vermicelli to the wok and spread them over the stir-fried ingredients. Pour in a small amount of clear broth or stock to ensure the vermicelli absorbs the essence of the broth.
- Simmering: Cover the wok with a lid and simmer the mixture over medium-low heat, allowing the vermicelli to fully soak up the broth and flavors, enhancing the texture and richness.
- Finishing: Before serving, give the dish a final stir, and garnish with chopped scallions or herbs for added freshness and aroma.