Steamed shark fin, fish maw and abalone
"Qitan cuisine is fragrant and neighboring, and Buddhism abandons Zen and jumps over the wall" describes the rich and delicious taste of Buddha jumping over the wall. The materials used for the Buddha jumping wall are relatively expensive, including abalone, sea cucumber, shark's fin, scallop, fish belly, fish lips, sheep elbow, hams, chickens and ducks, mushrooms and winter bamboo shoots. Put the cleaned materials into a vat, add Shaoxing wine, rock sugar, cinnamon, soy sauce and salt, seal the jar mouth with fresh lotus leaves, boil over high fire and simmer for 5 hours.
This is a gorgeous dish, used to entertain foreign guests and show mutual respect and preferential treatment. But if it is a national dish, it will be too luxurious and complicated, and ordinary people can't afford to eat it often. This led to the Buddha jumping over the wall more or less divorced from the mass base.
Sanbao duck
Select the top-grade fermented duck, add chestnut, jujube and lotus seeds, stew them together, and then steam them in a purple sand jar. This dish has a good health preserving effect. Sambo duck is a very popular dish at the state banquet. However, from the perspective of popularization, the popularity of Sambo Duck among the people is not too high. After all, the cooking temperature of this dish is difficult to grasp, and the requirements for utensils are relatively high, so it is not easy to popularize.
Lion head meatballs
Lion's head is a dish with a long history, which can be traced back to the period of Yang Di. The general practice is to chop pork belly, onion, ginger, eggs, water chestnut and starch. Into a ball. Braised or braised is ok. The lion's head with crab powder at the state banquet was clearly described by Tsui Hark in "Notes on Clearing Barn": "The lion's head is named after its shape, and the pork is round. Pork is half fat and half thin, finely cut and coarsely cut. Is it easy to solidify with protein, or is it added with shrimp and crab powder ... "This is also a traditional dish in Huaiyang cuisine, and it is also a favorite dish of ordinary people. It is probably relatively simple to do.
Apart from the three classic dishes of the state banquet, what other dishes can be called "national dishes"? The chef thinks so. Is what we can see all over the country: jiaozi.
Jiaozi is said to have been invented by Zhang Zhongjing, an imperial doctor in the Han Dynasty, with a history of 1800 years. It was popular in the north in the early days, and every family must cook delicious food on holidays. "1 October1day, when the solstice of winter comes, every family eats jiaozi."; "It's freezing in the cold and eating jiaozi in the New Year." Wait a minute. Later, it gradually spread to the south. At the southernmost tip of Guangdong Cantonese morning tea, there are all kinds of steamed dumplings and shrimp dumplings, mutton and beef dumplings in the northwest, as well as steamed dumplings from the famous Shaxian snack in China. ......
Jiaozi is a kind of food with China cultural characteristics, with strong cultural precipitation and incomparable popularity with other dishes. From ancient times to the present, from dignitaries to ordinary people, it is indispensable on holidays. Therefore, the chef thinks that China's national cuisine should be judged by jiaozi.
Of course, this is just the chef's words.