Chaozhou Lengdan (Teochew Cold Platter)
Chaozhou Lengdan is a classic Teochew cold appetizer platter combining braised meats, cold crab, and pickles. It is cool, refreshing, and perfect for summer.
Ingredients
17 items- Pork belly 500g
- Goose wings 500g
- Eggs 4
- Firm tofu 1 block (about 300g)
- Star anise 3
- Cinnamon stick 1 small piece
- Bay leaves 3
- Ginger 5 slices
- Spring onions 2
- Light soy sauce 100 ml
- Dark soy sauce 50 ml
- Rock sugar 30g
- Shaoxing wine 2 tbsp
- Water 1500 ml
- Garlic 4 cloves
- White vinegar 3 tbsp
- Bird's eye chili 2
Nutrition
Steps （6 steps）
Heat oil in a pot over medium-low heat, sauté ginger and scallion until golden; add star anise, cinnamon, and bay leaves, stir-fry for 1 minute until fragrant.
Pour in light soy sauce, dark soy sauce, rock sugar, Shaoxing wine, and enough water. Bring to a boil, then reduce to low heat, cover and simmer for 30 minutes until the brine is aromatic.
Blanch pork belly and wings in cold water with wine for 5 minutes, then rinse; boil eggs for 10 minutes, cool and peel; pan-fry tofu slices until golden on both sides.
Place all prepared ingredients into the brine. Bring to a boil, then simmer over low heat: pork belly for 1 hour (until tender), wings for 40 minutes, eggs and tofu for 20 minutes.
Turn off the heat and let everything soak in the brine for at least 2 hours to absorb flavor. Remove and slice or chop into pieces, arrange nicely on a plate.
Mix mashed garlic, white vinegar, sugar, and chili rings to make a dipping sauce. Serve alongside the platter.
Tips
Strain the leftover brine and freeze it for future use; it gets more flavorful over time. The longer the ingredients soak, the deeper the flavor. But do not soak the eggs for more than half a day to avoid over-salting.
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