Legend has it that at the end of the Yuan Dynasty, Chen Youliang, a fisherman's son, unveiled a revolt in Jiuyang and captured Shinyang County, and in order to reward his soldiers, his wife personally cooked, and ingeniously mixed the meat, fish, and lotus root with rice and condiments, and then loaded them into bowls on the cauldron to be steamed over a fierce fire. The steamed meat, fish and lotus root were so flavorful and melting that the soldiers could not stop praising them. From then on, the folk have used the "three steam" hospitality guests of the food custom.
Later, the content of the "three steam" is more and more broad, the production is more and more delicate. From the initial steamed meat, steamed fish, steamed lotus root evolved into steamed meat, steamed fish, steamed vegetables, and then added many special varieties, such as steamed meatballs, steamed catfish, Chrysanthemum steamed snail. Authentic Shinyang three steamed melt thin, rolling, rotten, light in one, set color, aroma, taste, nutrition in one, meat fat and not greasy, fish tender and not fishy, vegetables light and not oligarchy, tender and soft, original juice, fully retain the nutrition of the dish, in line with the requirements of a healthy diet.
The restaurant chef said, Shin Yang three steam practice is not complicated. The production of rice flour, the first rice and glutinous rice in proportion to the pot, small fire fried to slightly yellow after the natural cooling, and then fried rice into fine particles, sieve. Fine rice flour is used for white steaming (no soy sauce, curd sauce, etc. are used in the steamed dishes), and coarse rice flour is used for red steaming (soy sauce, curd sauce, etc. are used in the steamed dishes with heavy color seasonings).
To make steamed pork, first slice the skinned pork, add salt, cooking wine, pepper, curd juice and other marinade for 1 hour, fully flavored, and then stick the surface of the marinated pork slices with an appropriate amount of coarse rice flour, placed in a steamer. To make steamed fish, skin, bone and slice the grass carp, add salt, cooking wine, pepper and pepper oil and marinate for 1 hour to fully flavor the fish. Evenly stick fine rice flour on the surface of the marinated fish slices, and then put them into the steamer.
When making steamed bok choy, wash the bok choy, dry the water, cut the section, mix in the right amount of salt, monosodium glutamate, pepper oil, etc. Slightly marinated, slightly out of the water can be. In the slightly marinated surface of the green vegetables evenly sticky fine rice flour, and then put into the steamer.
Place the panko steamer basket into the steamer pot first and steam over high heat for 45 minutes, then add the fish steamer basket and steam for 15 minutes, then add the bok choy steamer basket and steam for about 7 minutes. Then pour the secret sauce over the steamed pork, steamed fish and vegetables, garnish with cilantro and red pepper. Other characteristics of the "three steam", such as steamed meatballs, steamed catfish, Chrysanthemum steamed snails, etc., the practice is similar.
Steaming, powder aroma of the Shin Yang three steam on the table, I can not wait to taste a little, I think the steamed meat is soft and smooth, fat and not greasy; steamed fish tender and juicy, fatty meat; steamed vegetables taste moderate, light and delicate. The fragrance of the rice flour is wrapped with the original fragrance of the meat and vegetables, and the aftertaste is endless.
The reason why Shinyang Three Steam is favored by diners from all over the world is that its cooking method alludes to the principle of Chinese cuisine, "rolling, light, rotten", which rolls, can stimulate the blood; its light, can adjust the six flavors; rotten, can see the original color - this is the "Shinyang Three Steam", the "Shinyang Three Steam" is the most popular dish in China. This is the essence of "three steams in Shinyang".