Essential Techniques for the Welfare of the People, Volume 9 (1778) - Page 8

Food Book of the Golden Casket and Jade Case, Volume 9

...the food is exceedingly fragrant and delicious.

Method for Fermented Bean Meatballs from the Classic of Food

The Classic of Food (Shijing) is a lost culinary text frequently cited in early Chinese agricultural and domestic manuals.

Take ten jin A jin is a traditional unit of weight, often called a "catty," roughly equivalent to 600 grams or 1.3 pounds. of mutton and ten jin of pork. Shred and mince them. Add three sheng A sheng is a volume measurement, approximately equivalent to a liter in the modern metric system, though smaller in the medieval period. of ginger, five leaves of orange peel, two sheng of pickled melon, and five sheng of the white parts of green onions. Pound all these ingredients together until they reach a consistency that allows them to be shaped like "bullets" This refers to small, firm meatballs, approximately the size of a large marble or a small egg..

Separately, take five jin of mutton to prepare a huo A huo is a thick, savory meat soup or stew, usually highly seasoned and used as a base for other ingredients.. Place the meatballs into this stew to roast and boil them. This is the method for making the meatballs.

The Refined Method for Roasted Shoulder

The term "Bo" (膊) refers specifically to the shoulder or a side of meat. "Chun" (純) here implies a "pure" or "whole" preparation, likely using a single young animal.

Take one small, whole carcass. Open the shoulder and remove the bones. Cut away meat from the thickest sections and place it onto the thinner areas to ensure the entire piece is even in thickness.

Take three jin of fatty pork and two jin of fatty duck. Mince these together finely. Add three he A he is a small volume measurement, roughly one-tenth of a sheng (approx. 100ml). of fermented fish sauce original: "鱼浆汁" (yujiangzhi). This was a liquid seasoning produced from fermented fish, similar to modern fish sauce or garum. and three jin of minced white parts of green onions...