Rizhao Xishi Tongue [Shandong Rizhao Specialty]

What is Rizhao Xishi Tongue? Authentic Shandong Rizhao Specialty: Rizhao Xishi Tongue

Summary:Do you want to know what Rizhao Xishi Tongue is? This article is a detailed introduction to the special product of Rizhao, Shandong Province - Rizhao Xishi Tongue. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Rizhao Xishi Tongue. The full text takes about 7 minutes to read, mainly including the basic introduction of Rizhao Xishi Tongue and its nutritional value? What are the product features of Rizhao Xishi tongue? How did the history of Xi Shi tongue in Rizhao come about? The production method of Rizhao Xishi tongue, etc

Basic Introduction to Rizhao Xishi Tongue

Rizhao Xishi Tongue is a rare sea clam product and a coastal specialty of Rizhao City, Shandong Province. The outer shell of Rizhao Xishi tongue is handsome, axe foot shaped, flat like tongue, and pure like jade. Therefore, it was named "Xishi tongue" after the ancient Yue Xishi woman who had extraordinary beauty. The Xishi tongue along the coast of Rizhao is famous for its large body, thin shell, beautiful appearance, crispy and tender meat, and sweet taste. It was praised by Chairman Mao Zedong and was listed as a geographical indication protected product of Chinese agricultural products in 2011

Sweet and salty in taste, cool in nature. Can nourish yin and produce fluids, cool the liver and improve vision, clear heat and calm the wind. Used for stomach heat, irritability and thirst, liver heat, red eyes, and heat pathogenic damage to yin, as well as deficiency of wind and internal movement

The tongue shell of Xishi is large, thin, and brittle, resembling a fan in appearance. The shell surface is smooth, the patterns are delicate, and the color varies with individual size. For shells with a length of less than 7 centimeters, they appear purple or purple brown; For those with a shell length of 7-9 centimeters, most of the shell surface is purple, and the abdominal edge is light yellow; For shells longer than 10 centimeters, the top of the shell is purple, while the rest is white or light brown. The inner surface of the shell is light purple or white

How did the history of Xi Shi tongue in Rizhao come about

Method of making Rizhao Xishi tongue

Stir fried Xishi tongue

Ingredients: 350 grams of purified Xishi tongue (sand clams), 10 shiitake mushrooms, 15 grams of purified winter bamboo shoots, 20 grams of mustard leaf stalks, 1 teaspoon of Shaoxing wine and 1 teaspoon of white soy sauce, and 50 grams of soup; An appropriate amount of sesame oil, cornstarch, and sugar

Production method:

(1) Remove the tongue meat of Xishi from the skirt, slice each piece into two connected pieces, and wash thoroughly. Cut the stem of mustard into diamond shaped slices with a side length of 2 centimeters, and cut each mushroom into 3 slices; Cut winter bamboo shoots into thin slices that are 2 centimeters long and 1.5 centimeters wide. Mix white soy sauce, monosodium glutamate, sugar, Shaoxing wine, sesame oil, broth, and wet starch to make a braised sauce

(2) Put the sliced Xishi tongue meat into boiling water and blanch it, then remove it and filter the water dry. Heat up a wok, add oil and heat it up. Add mustard leaf stalks, shiitake mushrooms, and winter bamboo shoots to the wok and stir fry briefly. Then pour in the brine and bring to a boil to thicken the sauce. If the sauce is sticky, add sliced pork tongue and stir fry quickly a few times