China · Chinese
Celery with dried shrimp
A cold starter of a Luoyang water banquet: celery batons blanched and dressed while hot with an aromatic oil of sesame oil, dried shrimp, scallion, ginger, dried chilli and peppercorn. Salty-fresh, lightly hot and clean-tasting. Public reference · home adaptation, not a historical original.
Public reference · Home adaptation “Kaiyang” is an older southern and Huaiyang name for dried shrimp, and the Henan seat keeps using it. Dried shrimp carry their own savoury depth and were once an inexpensive way to add umami, so this cold starter pairs celery’s crunch with the shrimp’s saltiness and needs little oil. Other menu versions write the same slot as “chanqiang celery” or “celery with dried shrimp”. This entry covers the published seat name only and is not merged with other Shandong-style dressed celery. **The seat record and the name**: the published menu lists “celery with dried shrimp” seventh among the cold starters, while a common version of the same slot is called “golden-hook celery” and describes celery trimmed, cut into 5 cm batons, blanched, then dressed while still hot with an oil of sesame oil, dried shrimp, scallion, ginger, dried chilli, peppercorn oil, salt, MSG and white vinegar. “Kaiyang” and “jingou” both refer to dried shrimp, so this entry keeps the seat’s own name and takes its method from that seat record. Blanching time, shrimp quantity and dressing ratios are editorial for 4 servings; the MSG can be left out. Text-reviewed, not kitchen-tested. Contains shellfish (dried shrimp) and sesame (sesame and peppercorn oil). This version contains an animal ingredient and is not vegetarian; commercial dried shrimp are often already salted, so check the salt you are adding. 百度知道：洛阳水席怎么做（转录洛阳好吃网席面做法） — The full seat-level method for golden-hook celery: trimmed celery cut into 5 cm batons, blanched, then dressed while hot with an oil of sesame oil, dried shrimp, scallion, ginger, dried chilli, peppercorn oil, salt, MSG and white vinegar. https://zhidao.baidu.com/question/424155851027279692.html 百度知道：洛阳水席24道菜的菜名是什么呀？ — The seat of “celery with dried shrimp” among the eight cold starters. https://zhidao.baidu.com/question/558521656.html FDA: Food Allergies — Basis for declaring shellfish (dried shrimp) and sesame allergens. https://www.fda.gov/food/food-labeling-nutrition/food-allergies AI-generated illustration; not kitchen-tested.
Ingredients
- celery, leaves and root trimmed, cut into 5 cm batons400 g
- water for blanching1500 ml
- dried shrimp (kaiyang)20 g
- scallion, cut into fine shreds10 g
- ginger, cut into fine shreds8 g
- dried red chilli, cut into fine shreds2 piece
- Sichuan peppercorn2 g
- cooking oil for the peppercorn infusion25 ml
- sesame oil8 ml
- Sichuan peppercorn oil5 ml
- salt2 g
- white vinegar15 ml
Directions
- 1
Trim the leaves and root from the celery, wash it, split the stalks lengthways and cut into batons about 5 cm long, slicing thick stalks on the bias so they take the dressing.
- 2
Soak the dried shrimp in warm water for about 5 minutes until pliable, drain and chop. Soaking time is not counted in the cooking time.
- 3
Bring a pot to the boil and blanch the celery 30–40 seconds over high heat, until it turns a bright fresh green. Lift out, drain and spread to cool to warm. Any longer and it loses its crunch.
- 4
In a small pan, heat oil to about 150°C, add the peppercorns and fry gently until fragrant, then fish them out at once and let the oil cool to warm.
- 5
Put the celery in a large bowl and add the scallion, ginger, chilli shreds and chopped dried shrimp. While still warm, drizzle over the peppercorn oil and sesame oil, add salt and white vinegar, toss, and leave for 1 minute before plating.
- 6
Eat within 1 hour at room temperature; left longer the celery releases water and loses its snap.
Source: WorldBite · public-reference adaptation · Source-attributed editorial adaptation; AI illustration; not an authenticated original recipe.