Der leckers yángbiān

[muckefuck]

monshu is always lovable, but probably never more readily so than when he's in the embrace of a new mania. In preparation for this fall's trip, he's reading all he can from about China--from Jonathan Spence's essays to newspaper articles to blog entries from unknown expats--and incorporating the most useful data into a single document with links, maps, and Chinese text to take with us when the time comes.

(Incidentally, finding accurate maps of where we're going has been no easy task. With so much urban renewal underway in Beijing in anticipation of the Olympics, even Chinese maps are obsolete the moment they're published. But I'm hoping that my newest discovery, 搜狗地圖 Sōgǒu Dìtú, is a Chinese answer to Google Maps in more ways than just the feel of the branding.)

Somewhere, between the articles on 羊肉泡饃 yángròu pàomò and cardboard-stuffed dumplings and blog entries on Beijing street food, he turned up the account of a troupe of tourists who inadvertently found themselves eating sheep penis. How does that happen? you might ask. According to his retelling, they had actually asked for bean sprouts, but something got lost in translation; I'm still trying to figure out what.

Strangely, none of my culinary resources mention sheep penis, but James Wang's Outrageous Chinese devotes a whole section to ox penis dishes and how to properly order them. The term Wang uses is 牛鞭 niúbiān, literally "ox whip". (Oh, those Chinese and their flowery euphemisms!) Based on that, I'd assume "sheep penis" is 羊鞭 yángbiān, and I'm stuck for any words for "bean sprouts" that sound anything like this. (豆芽 dòuyá is the term I most commonly see.)

Now I know many of you are thinking, Hey, I'd like to get in on some sheep penis action, but I'm not going to China anytime soon! Why not try a sheep penis recipe from one of our pasty Northern European ancestors? This lovely site has some venerable preparations you won't be seeing on the trenchers at Medieval Times any day soon. Between those incorporating ermine on the one hand and titmouse bones on the other, you'll find this:

.xxiii. Der leckers scapin roede dwaetse wel ende keertse ende dan nemt sof fraen ghewreuen die doderen van .x. eyeren ende enen lepel melken tem pert metten vetten ende vaerst die roede Ende wacht dat niet te vul en sy ende doetse zieden in eenen wal ende dan braedse ende pouderse met poudere van ghingebare ende Caneele ende een lettel pepers.

Sheep's penis for the foodie. Wash it well and clean it and then take brayed saffron, the yolks of ten eggs and a spoonfull of milk. Temper with fat and stuff the penis, but take care that it is not overstuffed and blanch it and then roast it and sprinkle with powder of ginger, cinnamon and a little pepper.

Mmm, savoury!

Comments

[jhvilas.livejournal.com]

Accidentally eating sheep's penis sounds about like accidentally having an affair. BTW, I try never to overstuff my penis. :)

[muckefuck.livejournal.com]

That's why I said "inadvertently". I assume they knew their order was wrong in some way, but may have been hazy on the details.

[zabster.livejournal.com]

Wow, hilarious site! I particularly like the
"Roast Cat as You Wish to Eat It." But I
wasn't under the impression that many people
were literate in medieval times. Who used
cookbooks then? The cooks in monestaries?

[muckefuck.livejournal.com]

I think that depends on when and where. The Llibre de Coch, from which the cat recipe is taken, is one of the earliest European cookbooks and it only dates back to c.1490. AFAIK, we don't have any cookbooks at all from about the time of Apicius (c.400) to the appearance of the Liber de Coquina (c.1300) at the dawn of the Renaissance.

[richardthinks.livejournal.com]

take care that it is not overstuffed

words to live by.