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The Chinese documentary A Bite of China has already told us that every delicious dish has some moving or wonderful stories behind them. A person has not enough time to taste every food in the world. For us， some good dishes are just like the people， which you only felt pitiful and treasures when they are gone.
Chinese people attach great importance to their “food culture”. However， even they could not completely stop some kinds of dishes from vanishing. These dishes that might not touch people’s tongues will be irretrievable pities for the foodlovers.
Taishi-style Frog
Jiang Kongying （titled as the Tai Shi Gong or Grand Historical Recorder） spent his life in Guangdong and created the “Taishi Cuisine” which was spread to China in a dozen of years. The Taishi-style Frog， one of the representative dishes， is made of wax gourds， frog legs， dried bamboo shoots， dried mushrooms， Jinhua ham and various other dishes. The wax gourds are deliberately processed as they are peeled and cut into small round pieces with the 3cm diameter and 2cm depth – like the pieces of Chinese chess. The mushrooms are washed clean before being immersed in the water for a whole. Then the mushrooms and wax gourd pieces are scalded in boiled water. The tender tips of bamboo shoots are being soaked in cold water for half an hour and then cooked in clean water. Then， the bamboo shoots， wax gourd pieces and mushrooms are thrown into the pot with the frog legs which have been immersed in the ginger juice for a while. Then the cook will mix the ingredients with the oil and stirred them together. Then， they pour the stuff into the simmering cup with ginger， scallion， soup and other seasonings before placing the cup on the fire for simmering for 40 minutes.
One-Hundred Flower Chicken in the Area South of Yangtze River
This dish used to be the landmark dish of Wenyuan Restaurant in Guangzhou. It is simmered after applying the shrimp paste onto the inner part of the chicken. After placing the chicken into the plate， the cook usually decorates the dish with evening primrose or white chrysanthemum. Therefore， it is called the “One-Hundred Flower Chicken”. The shrimp paste can be processed via different methods， including steaming， simmering， frying and baking. Thus it is widely used in different kinds of famous dishes. The “OneHundred-Flower Chicken” is among the most famous dishes with shrimp paste and it even gave the shrimp paste another name as “One-hundred-Flower Stuff”. Baked Wheat Cake in Song Restaurant
For some old people， the said Spring Festival goods were none other than several kilograms of pork， a few bottles of wine and packs of sunflower seeds and candies. In Xiajin， many people would buy several strings of baked wheat cakes from the Song Restaurant. After being immersed in the hot water for a while， the cakes become soft. With some sesame oil added， the cakes become quite appealing for the children， who can directly eat them. The baked wheat cakes in Song Restaurant are made through complicated procedures， rendering it impossible to be produced by machine. The overreliance on man leads to its small output. The modern young men in Xiajin， however， are losing interest in this traditional food. The skills of making this famous snack are only mastered by a few aged cooks. Maybe one day， the baked wheat cake from Song Restaurant might be gone forever.
The Liver of Black Carp
The Liver of Black Carp was once the unique dish created by the Lao Zheng Xing Restaurant in Shanghai. The liver of black carp is cooked with bamboo shoot pieces， scallions， gingers， yellow millet wine and sugar. What’s leading to the extinguishment of this dish is the lack of proper raw materials. Previously， the cooks used the black carp weighing over 5 kilograms. Now， there are quite a few black carps able to meet the standard.
Paper-wrapped Fried Chicken
This dish established its fame before the foundation of the People’s Republic of China. It is not difficult to make this dish. As its name implies， the entire chicken needs to be wrapped by the paper and fried in the oil. The problem lies with the paper， which is made with special materials and ways.
According to the cook familiar with this dish， the paper is made from spring bamboo shoot and with the most original method of making paper by Cai Lun. However， the method was gone a long time ago and along with this the dish gradually vanished as well.
Iron Pan Egg
The Iron Pan Egg is a kind of dish in Henan close to its extinguishment. Chinese people created many methods of eating eggs. The boiled egg is the easiest and most common one， but the baked egg with the iron pan needs some skills. First you need some specially-made thick iron pan and its lid. It is said that there are quite a few people knowing how to make this kind of pan. The thick iron pan is good at absorbing the heat and preventing the loss of heat. This could keep the heat in the space between the iron pan and its lid and let it affect the eggs continuously， leading to its fluffy taste. The iron lid could not only keep the heat from fleeing， but also generate the heat convection effect which could “pull up” the egg in the pan， making it look like the sponge cake with a lot of bubbles inside. Tiger Claw
The “Tiger Claw” is a snack originated from Yancheng， Jiangsu and got popular in Jiangsu and Shanghai. It got this name because of the six brown protruding parts in front of the snack. This snack is manually made and the six protruding parts are usually separated from each other in the shape of a tiger claw. After being introduced into Suzhou and Shanghai， it was given the name as the tiger claw. The snack is tender yet firm， giving the tasters a good feeling of chewing it. It has a bit alkali taste because it is made of the fermentative dough. The dough are cut into small pieces and shaped into the tiger claw. It is baked in the oven with the hollow central part （the dough is applied to the interior wall of the oven） and heated with small fire for five to six hours， leading to its tender and tasty flavor.
Baked Wheat Cakes of Du Chengqi
The people in Tianjin attach great importance to the cuisine. There are several snacks in this city， but some of them have been gone in the modern time. The “Baked Wheat Cakes of Du Chengqi” was one of them. Invented by a local called Du Chengqi in 1918， the baked wheat cake is composed of many thin layers. The outside of the cake is scorched while the interior part is tender. The butter inside the cake gives it the fragrance， sweetness， tenderness and crispness， making it the top of snacks in Tianjin. Even Mei Lanfang， the great artist of Beijing Opera， specially ordered this snack every time he went to Tianjin.
Steamed Cake
The vendors selling steamed cakes usually carry a burden with two baskets. The front basket carries rice powder and other ingredients while the rear one contains the stove， charcoal， iron pan and steamer. The steamer is particularly made with the dried lumber of the willow or kiri. In the 1960s， the steamed cake was made of sticky rice， which was smashed into powders. Then the fine powders were selected with the screens. At that time， in every community or village of Chengdu people could hear the cries of vendors selling their steamed cakes. Being cheap and delicious， the steamed cakes were favored by local old men and kids with its sweet and tender taste.
Ding Ding Cake
The vendors of Ding Ding Cake also carry a loan with the left part consisting of several drawers. These drawers contain rice powder， sticky rice power， brown sugar and sweetscented osmanthus. The right part is actually an oven， on which the water is boiled. The steam flows out of a small hole into a cup-shaped mold. The vendor puts the ingredients into the cup with one kind forming a layer and places the mold on the small hole. The hot steam could turn the layered ingredients into a small white cake in half a minute. At the bottom of the mold there is a wooden pestle， with which a gentle click could push the cake out of the cup and into the customers’ hands. The small and delicate cake looks like a piece of jade. The smelted brown sugar decorated with the sweetscented osmanthus on the cake give out pleasant smells which could easily catch the eyes of customers.
Chinese people attach great importance to their “food culture”. However， even they could not completely stop some kinds of dishes from vanishing. These dishes that might not touch people’s tongues will be irretrievable pities for the foodlovers.
Taishi-style Frog
Jiang Kongying （titled as the Tai Shi Gong or Grand Historical Recorder） spent his life in Guangdong and created the “Taishi Cuisine” which was spread to China in a dozen of years. The Taishi-style Frog， one of the representative dishes， is made of wax gourds， frog legs， dried bamboo shoots， dried mushrooms， Jinhua ham and various other dishes. The wax gourds are deliberately processed as they are peeled and cut into small round pieces with the 3cm diameter and 2cm depth – like the pieces of Chinese chess. The mushrooms are washed clean before being immersed in the water for a whole. Then the mushrooms and wax gourd pieces are scalded in boiled water. The tender tips of bamboo shoots are being soaked in cold water for half an hour and then cooked in clean water. Then， the bamboo shoots， wax gourd pieces and mushrooms are thrown into the pot with the frog legs which have been immersed in the ginger juice for a while. Then the cook will mix the ingredients with the oil and stirred them together. Then， they pour the stuff into the simmering cup with ginger， scallion， soup and other seasonings before placing the cup on the fire for simmering for 40 minutes.
One-Hundred Flower Chicken in the Area South of Yangtze River
This dish used to be the landmark dish of Wenyuan Restaurant in Guangzhou. It is simmered after applying the shrimp paste onto the inner part of the chicken. After placing the chicken into the plate， the cook usually decorates the dish with evening primrose or white chrysanthemum. Therefore， it is called the “One-Hundred Flower Chicken”. The shrimp paste can be processed via different methods， including steaming， simmering， frying and baking. Thus it is widely used in different kinds of famous dishes. The “OneHundred-Flower Chicken” is among the most famous dishes with shrimp paste and it even gave the shrimp paste another name as “One-hundred-Flower Stuff”. Baked Wheat Cake in Song Restaurant
For some old people， the said Spring Festival goods were none other than several kilograms of pork， a few bottles of wine and packs of sunflower seeds and candies. In Xiajin， many people would buy several strings of baked wheat cakes from the Song Restaurant. After being immersed in the hot water for a while， the cakes become soft. With some sesame oil added， the cakes become quite appealing for the children， who can directly eat them. The baked wheat cakes in Song Restaurant are made through complicated procedures， rendering it impossible to be produced by machine. The overreliance on man leads to its small output. The modern young men in Xiajin， however， are losing interest in this traditional food. The skills of making this famous snack are only mastered by a few aged cooks. Maybe one day， the baked wheat cake from Song Restaurant might be gone forever.
The Liver of Black Carp
The Liver of Black Carp was once the unique dish created by the Lao Zheng Xing Restaurant in Shanghai. The liver of black carp is cooked with bamboo shoot pieces， scallions， gingers， yellow millet wine and sugar. What’s leading to the extinguishment of this dish is the lack of proper raw materials. Previously， the cooks used the black carp weighing over 5 kilograms. Now， there are quite a few black carps able to meet the standard.
Paper-wrapped Fried Chicken
This dish established its fame before the foundation of the People’s Republic of China. It is not difficult to make this dish. As its name implies， the entire chicken needs to be wrapped by the paper and fried in the oil. The problem lies with the paper， which is made with special materials and ways.
According to the cook familiar with this dish， the paper is made from spring bamboo shoot and with the most original method of making paper by Cai Lun. However， the method was gone a long time ago and along with this the dish gradually vanished as well.
Iron Pan Egg
The Iron Pan Egg is a kind of dish in Henan close to its extinguishment. Chinese people created many methods of eating eggs. The boiled egg is the easiest and most common one， but the baked egg with the iron pan needs some skills. First you need some specially-made thick iron pan and its lid. It is said that there are quite a few people knowing how to make this kind of pan. The thick iron pan is good at absorbing the heat and preventing the loss of heat. This could keep the heat in the space between the iron pan and its lid and let it affect the eggs continuously， leading to its fluffy taste. The iron lid could not only keep the heat from fleeing， but also generate the heat convection effect which could “pull up” the egg in the pan， making it look like the sponge cake with a lot of bubbles inside. Tiger Claw
The “Tiger Claw” is a snack originated from Yancheng， Jiangsu and got popular in Jiangsu and Shanghai. It got this name because of the six brown protruding parts in front of the snack. This snack is manually made and the six protruding parts are usually separated from each other in the shape of a tiger claw. After being introduced into Suzhou and Shanghai， it was given the name as the tiger claw. The snack is tender yet firm， giving the tasters a good feeling of chewing it. It has a bit alkali taste because it is made of the fermentative dough. The dough are cut into small pieces and shaped into the tiger claw. It is baked in the oven with the hollow central part （the dough is applied to the interior wall of the oven） and heated with small fire for five to six hours， leading to its tender and tasty flavor.
Baked Wheat Cakes of Du Chengqi
The people in Tianjin attach great importance to the cuisine. There are several snacks in this city， but some of them have been gone in the modern time. The “Baked Wheat Cakes of Du Chengqi” was one of them. Invented by a local called Du Chengqi in 1918， the baked wheat cake is composed of many thin layers. The outside of the cake is scorched while the interior part is tender. The butter inside the cake gives it the fragrance， sweetness， tenderness and crispness， making it the top of snacks in Tianjin. Even Mei Lanfang， the great artist of Beijing Opera， specially ordered this snack every time he went to Tianjin.
Steamed Cake
The vendors selling steamed cakes usually carry a burden with two baskets. The front basket carries rice powder and other ingredients while the rear one contains the stove， charcoal， iron pan and steamer. The steamer is particularly made with the dried lumber of the willow or kiri. In the 1960s， the steamed cake was made of sticky rice， which was smashed into powders. Then the fine powders were selected with the screens. At that time， in every community or village of Chengdu people could hear the cries of vendors selling their steamed cakes. Being cheap and delicious， the steamed cakes were favored by local old men and kids with its sweet and tender taste.
Ding Ding Cake
The vendors of Ding Ding Cake also carry a loan with the left part consisting of several drawers. These drawers contain rice powder， sticky rice power， brown sugar and sweetscented osmanthus. The right part is actually an oven， on which the water is boiled. The steam flows out of a small hole into a cup-shaped mold. The vendor puts the ingredients into the cup with one kind forming a layer and places the mold on the small hole. The hot steam could turn the layered ingredients into a small white cake in half a minute. At the bottom of the mold there is a wooden pestle， with which a gentle click could push the cake out of the cup and into the customers’ hands. The small and delicate cake looks like a piece of jade. The smelted brown sugar decorated with the sweetscented osmanthus on the cake give out pleasant smells which could easily catch the eyes of customers.