A kind of treasure-spring boil. Stir-fry gravy, pour it over rice and rice, and then pour it over cooked oil. In fact, it is a kind of soup and rice.
Erzhen-Haruki. Pour the gravy on the rice, and then pour the oil. The method is the same, but the main components are different.
Three treasures and four treasures-cannon dolphin and cannon sheep. After the whole pig and whole sheep are slaughtered, they are stuffed with dates, wrapped with reeds, coated with grass and mixed with mud, and then barbecued with strong fire. This was called "cannon" in ancient times. When the grass mud is dry, remove the mud-shell reed and remove the wrinkled skin on the surface of pigs and sheep with clean hands. Then mix the prepared rice noodles on the surface of pigs and sheep, and put them in the oil pan to fry the soup until the oil surface does not pass the pigs and sheep. Finally, put the pig, sheep, balsam and other spices into a small pot, and put the small pot in a big soup pot, and cook for three days and three nights without stopping fire. Add five flavors when eating. In fact, the whole pig and whole sheep are cooked through three procedures: cannon, frying and steaming. When they are put in your mouth, the meat must be rotten as mud and delicious.
Five treasures-daozhen. Take the loin of cattle, sheep, deer, water deer and other animals, mash them repeatedly, remove tendons and tendons, cook them and season them. The main effort is the pretreatment of meat, which is named after the processing method rather than the cooking method.
Six treasures-stains. Take the fresh beef that has just been slaughtered and cut it into thin slices, which is absolutely slim. Soak in wine and dye it day and night. When eating, it is mixed with gravy and plum meat, which is a kind of raw meat slices.
Seven treasures-boil. Beat beef, sheep, elk, deer, water deer and so on. Remove the skin film, air dry it on a reed mat, sprinkle with spices such as ginger and cinnamon, and eat it after air drying. When you eat it, you can fry it with gravy or directly dry it. It is a kind of air-dried meat.
Eight treasures-liver fat. Take dog liver, wrap it with intestinal fat, bake it on fire, and eat it when the intestinal fat is dry and burnt.
While describing the making method of eight treasures, Naize also talked about the making methods of "brain stone" and "brain stone", which seems to be included in the eight treasures. Some scholars regard Nao food as one of the eight treasures, and it is reasonable to call cannon dolphin and cannon sheep a treasure. In fact, as two treasures, spring jujube and spring wood are the same thing, and the production method is exactly the same, but the main ingredients are different. In other words, the arrangement of the eight treasures is not exactly in the order written above, but should be Chun boil, cannon dolphin, pound treasure, mottle, boil, naan, liver naan and naan.
From the production of Bazhen, it can be seen that the cooking in Zhou Dynasty has certain rules in material selection, processing, seasoning, cooking control and so on, forming a set of fixed patterns.
During the Han and Tang Dynasties, it was customary to call delicious things "eight treasures". About the Song Dynasty. Eight treasures refer to eight precious cooking materials. There are many series of "Eight Treasures" in Qing Dynasty, which mainly refer to banquets of eight kinds of precious raw materials. For example, the "Four Eight Treasures" of "Man-Han Banquet" refers to the banquet of four groups of eight treasures, including 32 kinds of precious raw materials such as mountain eight treasures, sea eight treasures, poultry eight treasures and grass eight treasures, specifically:
Hump, bear's paw, monkey's brain, red lips, elephant, leopard fetus, rhinoceros tail and deer tendon.
Eight treasures in the sea-bird's nest, shark's fin, monkshood, fish belly, fish bone, abalone, seal and pike (giant salamander).
Red rock, dragonfly, quail, swan, partridge, colorful bird, turtledove and red-headed eagle.
Eight treasures of grass-Hericium erinaceus, Tremella fuciformis, Dictyophora dictyophora, decoction, donkey's nest, Morchella esculenta, flower mushroom, day lily and Yunxiangxin.
The Manchu-Han banquet was originally a Qing palace and a royal meal. Of course, the Eight Thrones were not only possessed by emperors, but later there were unique Eight Thrones everywhere. In the early years of the Republic of China, eight treasures appeared. The three kinds of eight treasures in Yantai are as follows:
Eight treasures-red lips, bird's nest, hump, bear's paw, Hericium erinaceus, preserved duck, deer tendon and yellow lip glue.
Among the eight treasures-shark's fin, tripe, fish lips, shad, tremella, civet, frog and skirt.
The next eight treasures-Sichuan bamboo shoots, sea cucumbers, Gracilaria lemaneiformis, Tricholoma giganteum, mullet eggs, red scale fish, scallops and oyster yellow.
Pay attention to the civet mentioned in it. It is also among the eight treasures. I wonder what it brought to the diners in the Qing dynasty besides food?