Nanjing food culture thesis
Introduction: For the city of Nanjing compared to many people are no strangers, there are many people have been to Nanjing, so how to write the relevant Nanjing food culture thesis? Next is the article I brought you to collect and organize, welcome to read!
Nanjing's food is famous for Beijing-Suzhou cuisine and Halal cuisine. Nanjing cuisine is known as Beijing-Suzhou cuisine, also known as Beijing-Suzhou cuisine, Jinling cuisine, chefs call themselves "Beijing-Suzhou gang", is one of the four representative dishes of the Su cuisine. Jinling Cuisine refers to the local flavors centered in Nanjing and extending all the way to Jiujiang, Jiangxi Province. Jinling cuisine originated in the pre-Qin Dynasty, Sui and Tang dynasties have been famous, to the Ming and Qing dynasties into a school. Jinling Cuisine is based on aquatic raw materials, focusing on freshness, fine knife skills, good use of stewing, simmering, baking, simmering and other cooking methods, the taste is calm, fresh, crispy and tender. The dishes are delicate and elegant. Jinling dishes pay attention to knife work, good at fire, rich in changing techniques and the taste characteristics of both North and South.
Nanjing duck dishes: Nanjing's duck production technology has a long reputation, as early as 1400 years ago in the period of the Southern Dynasties has been recorded. Nanjing duck dishes are famous throughout the country, in addition to the Jinling roast duck, duck, brine duck, roast duck, Jinling duck, crispy duck, eight treasures of pearl duck, salted duck gizzard, Jinling sliced duck, duck blood vermicelli soup and so on are also distinctive.
According to historical records, about the Qing Dynasty, Nanjing has appeared Beijing-Soviet cuisine. The so-called "Beijing", refers to Nanjing is the six dynasties and the early Ming Dynasty Kyoto; "Su" refers to the Qing Dynasty Nanjing is the capital of Jiangsu Province. The "big dishes" is to describe the Nanjing cuisine is famous, elegant, gorgeous, generous. It is the fish and rice country in the north and south of the Yangtze River, the abundance of produce, land and water transportation and trade exchanges, the humanities of the cultural cultivation, exquisite and delicate folklore, nurturing the culinary culture of Nanjing.
China's patriotic poet Qu Yuan in the "Chu Rhetoric" in a large number of records of Wu and Chu cuisine features, beef tendon, barbecued lamb, stewed turtle, stewed turtle, boiled swan, braised duck and so on. Wu, after Sun Quan set his capital in Jianye, was a time of rapid socio-economic development. As the country's largest commercial port, Jinling's luxury customers "bead clothes and jade food", the Qinhuai two sides, smoke curls, wine and food aroma. The representative of the six dynasties chef Yu Jong of Southern Qi, good at seasoning, the dishes are very tasty, better than the palace officials meals. After the South Tang Dynasty, Li Yu sent Gu Hongzhong to inspect Han Xizai's night banquet, painted the famous "Han Xizai Night Banquet", which is a true reflection of the Jinling family feast.
During the Tang and Song dynasties, the catering industry was on the rise, and Du Mu's poem "Parking in the Qinhuai River" includes the line "The smoke cages the cold water and the moon cages the veil, and at night, the Qinhuai River is close to the restaurant". Wu Jingzi's The History of Confucianism was written against the backdrop of Jinling. The great poet Li Bai traveled to Nanjing four times and wrote immortal poems such as "Ascending the Phoenix Terrace in Jinling". Wang Anshi of the Song Dynasty, who built the Banshan Garden at the foot of Zijinshan Mountain and lived in Jinling for dozens of years, wrote the generous and tragic "Ancient Reminiscences of Jinling". In the Qing Dynasty, Yuan Mei, a talented scholar from Jiangnan, wrote poems and essays, and in Xiaocangshan, Nanjing, he wrote a culinary masterpiece, "Food List in the Garden", which was published in the 57th year of the Qing Emperor Qianlong's reign (1792), and which was based on the Beijing-Soviet cuisine. Cao Xueqin even "Dream of Red Mansions" a masterpiece of famous dishes in the feast of the actual record for the Beijing-Soviet cuisine in the country to provide an eloquent basis.
Nanjing is located in the middle and lower reaches of the Yangtze River, with a temperate climate, fertile soil, rich produce, convenient transportation, a strong economy, and a bustling market, which greatly contributed to the development of the catering industry. Not only are there many culinary ingredients that are the same as those in other places, but there are also many culinary resources that are unique to the local area, such as: Longchi crucian carp with a small head, a black back and thick meat; short stems and fat leaves of short-footed yellow bok choy; tender ducks in Lake Shushu; blue fish in Wulongtan; cloud tea in Zhongshan; thin-skinned pigs in Nanxiang; and cuttlefish and anchovies in the Yangtze River. ...... Some of these resources are produced in the suburbs, while others are produced in the suburbs. are produced in the suburbs, some in the city, for the production of Beijing-Soviet cuisine provides a unique condition.
During the Republican period, Nanjing's local restaurants were clustered in the area around Fuzimiao. The first spring, Hai Dong Chun, *** and spring, the old Wanquan, Chang Song Dong No., guest building, large integrated, old Baoxin, Jinling Spring, etc. have played Beijing and Suzhou dishes of the front, in order to attract customers, show and foreign dishes are different, Nanjing, local chefs are self-proclaimed "Beijing and Suzhou gang". According to statistics, more than 600 years of history, there are steamed anchovies, crispy crucian carp, phoenix fish, phoenix cabbage; 200 years of history, there are inlaid silk tofu, sunflower round, ham stewed yellow sprouts and so on. The traditional famous dishes are canned meat, stewed raw knock, vegetarian mixed vegetables, stewed vegetable nuclei, eight treasures a pine, pine nuts bacon, flat big meat crisp and so on.
After the liberation, Shao Fuxing (now Jiangsu Restaurant), Ma Xiangxing, Hua Leyuan, Liuhua Chun, Green Willow House, Yongheyuan and other restaurants also introduced modern Beijing-Soviet dishes, such as: yellow "osmanthus shrimp cake", doll-like "two-tailed shrimp," the fine "Apple Chicken", colorful "Orchid Pork Rolls", elegant "Colorful Fish Folder", fresh and refreshing "Lady's Duck Tongue "white hibiscus inlaid with emerald", "velvet bean curd", "stewed chicken" in crispy soup, "crabmeat with cabbage", and so on. etc.
Historically, Beijing-Soviet cuisine is composed of government food, market food, folk food, halal food, vegetarian food, boat food. It is characterized by rigorous selection of materials, fine production, pay attention to knife work, study the original flavor, pay attention to seasonal distinctions, salty but not light, light but not thin, spicy but not strong, fat but not greasy, crispy off the bone without losing its shape, smooth and crisp without losing its raw. In the production, specializing in wild vegetables and缔子菜(i.e.e., fancy dishes); cooking methods, year-round stewing, stewing alternately replaced, fork-roasted duck, fork-roasted catfish, fork-roasted crispy square combination of the "three forks of the Jinling". In the country's most influential duck dishes and duck seat, bird wing roast duck seat, shark fin roast duck seat, enjoy "Jinling duck food A world" reputation.
Generally speaking, the Republic of China cuisine is Beijing-Soviet cuisine. The Republic of China cuisine is to help the Beijing-Soviet cuisine as the main body, the outside dishes as a supplement, including Zhejiang-Shaoxing, Guangdong, Guangxi, Hunan and integrated into the Halal and some of the Republic of China during the popularity of Nanjing's flavorful dishes. At the same time, the Republic of China cuisine and Beijing-Soviet cuisine, there is a *** with the same characteristics is the selection of exquisite materials, exquisite workmanship, time-consuming and labor-intensive, and even the table setting modeling, the order of the timing of the food, the waiter's service skills have certain rules.
Looking back at history, Beijing-Soviet cuisine is very famous, how many famous families set feasts without Beijing-Soviet feast as a pride. However, some people laugh at the Beijing-Soviet cuisine is just "paper rich". Nanjing catering market from Cantonese cuisine, sea food, Hangzhou cuisine to Sichuan cuisine; from home cooking, Jianghu cuisine, and then to the new concept of private dining, even foreign hot pot also launched a strong, so to speak, the culinary stage on the famous corner of the mediocre corner of the stage, the only Beijing-Suzhou dishes silently looking at the other local dishes to counter the guest as the master.
2007 11 golden week, Nanjing hotel catering sales of more than 200 million yuan, compared with 06 years, an increase of 30%. This is a good indication that the Beijing-Soviet cuisine has not fallen, just a kind of scattering. As the Nanjing Pilot-style main Beijing-Suzhou cuisine catering carrier is weak, more Beijing-Suzhou dishes pay attention to the knife, good fire, rich in change of technique and the taste characteristics of both North and South, implied in other genres of hot sales.
In fact, over the years, Beijing-Soviet cuisine in the absorption of the essence of foreign food on the basis of the continuous introduction of new schools of Wangfu chicken wings, double-flavored gourd duck, fire tube big row of shark's fin, crabmeat stewed chicken foo, golden cow duck, rainbow phoenix-tailed shrimp, artemisia roasted duck rolls, lotus leaf folder pot roasted pork, artemisia stewed hen, abalone juice dipped in oil vine, red through the lobster and other famous dishes. Jinling Hotel, Lion King's House, Dongjiao Hotel, Golden Eagle Restaurant, Ma Xiangxing, Green Willow House, An Leyuan, Jinling People, Famous World Hotel, etc., inherited the authentic Beijing-Soviet cuisine, but also developed the Nanjing Folk Flavor Banquet, Qinhuai Style Banquet, Jinling Whole Duck Banquet, Artemisia reesea Seat, Jiangnan Waterfront Seat, Gucheng Lake Crab Seat, Jinniu Lake Lake Freshness Banquet, and Republican Fine Foods Banquet. Beijing-Suzhou cuisine in many culinary genres, so that the long history of Nanjing, more and more show "the world's culinary capital" of the splendor.
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