One pays attention to making soup. Boshan cuisine fully embodies the tradition of Shandong cuisine focusing on soup making, and the materials and techniques are very particular. Whether it is clear soup, clear soup, milk soup or vegetarian soup, the production methods are strictly selected according to the different dishes. Chef Boshan often says "singing opera and cooking soup", so soup is the first key to the quality of food.
Second, pay attention to the procedure and content. In particular, every procedure before a big meal at a banquet is equipped with a corresponding "drinking head". The so-called "drinking head" is actually a kind of drink. When serving four dishes or four dried fruits, the drink is tea, then four snacks, and the drink is changed to almond tea. When four kinds of fresh fruits are served, the drink is changed to red wine, which is the bottom wine, indicating that the banquet is about to begin.
When the flat plate is served, it is the first course. The so-called first course is also called the first big course. The first big dish is the name of this table. The first course is shark fin, which means "shark fin mat", and the first course is sea cucumber, which means "sea cucumber mat". After the first big piece comes the second course, called the first line. The procedure of serving food is that a big one always follows a line. The first dish is followed by the first hot dish, accounting for 50% of the total price of the banquet, 50% of the total price of the first dish, 30% of the total price of the banquet and 50% of the total price of the first hot dish.
Third, etiquette and dishes will be implied. The ancients said: "if you enter its country, you are forbidden;" When in Rome, do as the Romans do; If you enter the country, you will be embarrassed. " . Boshan's "four or four seats" pay attention to this principle. A table for eight people is called an open seat if there are seven people, and a corner seat if there are nine people. The wine in each seat is divided between the host and the guest, which reflects the seniority. Based on the main entrance or landing place, the opposite side is the top. The two people sitting at the top of the table respect the left. Taboo seats and the custom of taboo evolution. Vinegar is called "taboo" Snacks are not served with twist, and fruits are not served with pears. If it is the whole chicken, duck and fish, the head of the chicken, the tail of the duck and the ridge of the fish are not given to the host and guest. As for pouring tea lightly and wine full, there are some customs of persuading and punishing wine, and there are many different ways.
The fourth is to pay attention to the color of tableware. Boshan banquet has a fine tradition of pursuing color, flavor and harmony in shape since ancient times. Smart people can tell the difference between big items from the shape and size of tableware. There are ten-inch soup plates and flat plates commonly used, and soup drums, soup bowls, spoons and saucers are matched into a series, showing the orderly integration of banquet tableware and exquisite visual effects. Boshan's "four or four seats" is a banquet rule reached by several generations of Boshan chefs after a hundred years of research, absorption and improvement. It is set in the process of development and continues to develop after setting.
Four thousand kinds of fruits: pine nuts, cashews, peanuts and pistachios.
Four snacks: sago jiaozi, white skin crisp, cream crisp strips and bean paste rolls.
Fresh fruits: grapes, cantaloupes, dates, persimmons and watermelons.
Siping pot: Songhua with shredded chicken frozen powder, curly tip with cherry meat, bergamot with shredded radish, and plate belly with fried ribs.
Four big pieces: three fresh sea cucumber soup (sea cucumber), pot-cooked elbow (four dishes), bean curd box (tower shape) and sweet and sour carp (tail lifting).
Four pieces: stir-fried kidney flower, soft-fried pork liver, shrimp in chicken sauce and glazed cavity.
Four-button bowl: braised squid, braised tile fish, egg steamed stuffed bun, stewed vegetables.
(The first four items in the above "four or four seats" can be changed according to the season, guest status and special circumstances. Only by inserting four big pieces, four rows of pieces and four buckled bowls on the dining table can we reflect the overall effect of the dishes and reach the taste realm of dynamic and suitable food.
Traditional sisisi seat
Four kinds of dried fruits: pistachio, mulberry kidney peanut, banana slice and almond.
Four kinds of fresh fruits: grapes, pomegranate, lotus and cherry tomatoes.
Four-sided cakes: dim sum, golden cake and small fire.
Four cold dishes: sauce beef with Hangzhou radish, cherry with chicken bone with coral, Hakka salted fish with dried seaweed frozen powder, handmade wild vegetables with sauce.
Four pieces: fish belly soup, shrimp slices and scorpions, Boshan tofu box, sweet and sour carp (fried liver tip, squirrel fish, fried spring rolls, crispy chicken)
Four pieces: stir-fried kidney flower, crispy fried cock, stir-fried tendon and pulled zongzi (stir-fried ribs, hard-fried meat, stir-fried meat slices and glazed yam)
Four-button bowl: steamed stuffed bun with three fresh eggs, squid with European bottom, beef with beef, braised tile fish (pork loin, beef tendon, eight-treasure rice, sea cucumber with European bottom)
Vegetarian table for four or four.
Four kinds of dried fruits: pistachios, figs, cashews and apricots; Four fresh fruits: grape, pomegranate, lotus and plum.
Four-sided cakes: dim sum, golden cake and plain fire.
Four cold dishes: vegetarian smoked radish liver, vegetarian smoked coral fish, vegetarian chicken feet frozen seaweed powder, vegetarian shrimp secret wild vegetables.
Four pieces: dry-roasted prawns, iron plate steak, Lei Yin Sichuan style pork, and crispy fish with pine nuts (prawns with salt and pepper, iron plate fat beef, sea fish with honey sauce, and mullet).
Four-piece set: fried pork intestines with Dutch beans, flame tofu, crispy fish steak, fried chicken slices with XO sauce (fried pork intestines with Chili and lily sauce, fried snow snails with XO sauce, steamed chicken with lotus fragrance, and home-cooked original ham)
Four-button bowl: roasted mushroom balls, roasted chestnut meat, boiled chicken intestines, spoony (braised lion head, Jigong braised pork, healthy sea cucumber soup, stewed Su Yan pills).
Fashion sisixi
Four kinds of dried fruits: jujube, peanut, chestnut and pistachio; Four kinds of fresh fruits: grapes, longan, lotus and cherry tomatoes.
Four-sided cakes: two kinds of snacks, flower rolls and oil cakes.
Four cold dishes: Sauced beef mixed with Hangzhou radish, cherry meat mixed with crispy lotus root with ginger juice, preserved eggs mixed with frozen powder, and curly tip mixed with secret wild vegetables.
Four big pieces: ginseng soup with scallion, salted prawns, garlic elbow and braised whole chicken (prawns with bamboo sticks, dried fried chicken, sea cucumber with elbow and Jiaodong salted fish).
Four pieces: onion oil rice, Boshan tofu box, delicious spinach meat, crispy rabbit legs (steamed Meilei, crispy fried spring rolls, sweet and sour goo goo meat, braised pork ribs)
Four Buckle Bowls: Four Joy Meetballs, Pearl Egg Bag, Dragon Prince Soup, Babao Rice (stewed lion head, potato brisket pot, Babao tofu pot, candied dates and chestnuts).