Preserved shredded Calotropis gigantea. [Photo/WeChat account: wxntfb]

Shredded pheasant is the favorite dish of Nantong natives and it usually makes an appearance at locals' Spring Festival meals.

The name is quite misleading. There is no shredded pheasant in the dish, but only shredded Calotropis gigantea, lean meat, and fresh ginger.

Shredded pheasant. [Photo/WeChat account: wxntfb]

How to make shredded pheasant?

Calotropis gigantea is required to be locally grown that very summer. Freshly picked Calotropis gigantea is preserved in salt after it is rinsed thoroughly and shredded. After a while, the preserved Calotropis gigantea is removed from the salt water, sprinkled with salt and then air dried.

Lean meat and fresh ginger are shredded by hand. First stir fry shredded meat with oil, cooking wine, shredded onion, and soy sauce. Second, stir fry the shredded ginger with oil and then fry the air-dried Calotropis gigantea and stir-fried meat together for a while.

The dish is the most common and indispensable for Nantong natives.