Nanjing cuisine is famous for its Beijing-Soviet and Halal dishes. 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 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-making technology has a long reputation, as early as 1400 years ago in the Southern Dynasties period 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 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 rich produce of the land of fish and rice in the north and south of the Yangtze River, land and water transportation and trade exchanges, the cultural cultivation of humanities, 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, the 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 fresh and delicious, better than the palace officials meals. Li Yu, the later lord of the South Tang Dynasty, 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 booming, and Du Mu's poem "Parking at the Qinhuai River" has the sentence "The smoke covers the cold water and the moon covers the veil, and the Qinhuai River is close to the restaurant at night". 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; green 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, and some are produced in the suburbs. of these resources are produced in the suburbs, some are in the city, for the production of Beijing-Soviet cuisine provides a unique condition.
During the Republican period, Nanjing's local cuisine was clustered in the area around Fuzimiao. The first spring, sea cave spring, *** and spring, the old Wanquan, Changsong East, guest house, large integrated, old Baoxin, Jinling spring, etc. are playing the Beijing-Suzhou big dishes in the front, to attract customers, show and foreign dishes are different, Nanjing, local chefs are self-proclaimed "Beijing-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 "fire velvet beans", crispy original soup "stewed chicken fu", fresh through the texture of the "crabmeat grilled cabbage" and so on.
History
Historically, the 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, examining 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 alternating replacement, 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 the "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, outside the gang dishes as a supplement, including Zhejiang-Shaoxing, Guangdong, Guangxi, Hunan and 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 reputation is very loud, how many famous families set feasts without Beijing-Soviet feast for pride. However, some people laugh at the Beijing-Soviet cuisine, but it is "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 2006, an increase of 30%. This fully demonstrates 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 knife work, good fire power, rich in changing techniques 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 new school 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.