Hu is the manager of an old shop and has studied cooking since childhood. His father used to cook in Chen Jia Da Store, and he was very familiar with the old chef in Qingfeng Building. He visited several hotels and learned the true story of Weixian cuisine. 1994, he opened this "old shop in Chang Song". Nonsense, the earliest origin of Weixian cuisine has been difficult to verify, and commerce has contributed to the formation of Weixian cuisine. "If Wudu is also a department store, Weizhou is naturally beautiful." Historically, Wei County was once a major commercial town, with businessmen and literati gathered. They like eating, delicious food and singing softly, and gradually formed a unique Weixian cuisine.
The reputation of Weixian cuisine is widely spread, which is inseparable from Weixian people's past official positions in Beijing and other places. According to legend, when Chen and Zhang Zhaodong became officials, they introduced Weixian cuisine to the court. Among them, the "four cold dishes"-mixed spicy skin, pickled chicken, celery and sesame sauce, are very famous in Beijing. In fact, cold dishes have always been the most famous part of Weixian cuisine. In the last century, a national working conference was held in Yantai, and representatives from Beijing and Jinan went to Weifang for lunch on the way. According to the way of "four to four to the end", local chefs made 16 cold dishes with meat flavor, chicken flavor, seafood flavor and vegetarian flavor, which won a full house applause. Professionals have made statistics on cold dishes and vegetarian dishes in Weifang, and the variety reached 107, forming a unique "cold dish kingdom". Weixian cuisine, Jiaodong cuisine, inland jinan cuisine cuisine and Confucian cuisine, which are mainly seafood, constitute the first of the four major cuisines in China, and are fragrant in Beijing, Tianjin, Tangshan and the three northeastern provinces.
Traditional Weixian cuisine pays attention to "four things in the end", that is, people often say that there are four reds and four joys, four cold dishes, four hot dishes, four pot-cooked dishes and four meals.
Four cold dishes: one dish for each dish, initially mustard chicken, sweet noodle sauce meat, spiced meat, braised lotus root and so on. Later, steamed chicken, crispy rice, shredded pork and preserved eggs were added.
Four hot dishes: pay attention to "ginseng as the head, fish as the tail", that is, first burn sea cucumber, then stew fish belly, hibiscus scallop, stir-fry kidney flower, and finally braise fish in soy sauce.
Siguo Shao: fried tenderloin, fried spring rolls, fried meatballs, fried prawns, etc.
Four meals: four Joy Meetballs, four-year-old rice chowder, alfalfa meat, fried leeks and so on.
Weixian cuisine pays attention to pure seasoning. Most people in Wei county don't like greasy food, but it's light and salty. They pay attention to the preparation of clear soup and milk soup. Clear soup is fresh, and milk soup is white. There are more than 30 commonly used cooking techniques, especially the techniques of explosion and baking, which are unique and very professional. The blasting method pays attention to quick fire and quick explosion; The barbecue technique is original in Shandong cuisine, the raw materials are pickled and sticky, fried on both sides, and the juice is collected by slow fire, which tastes bad.
After 1930s, chefs in Wei County began to learn hotel cooking and management experience in Jinan, Beijing, Tianjin and other places, and foreigners also came to Wei County to open restaurants. As a result, the food quality in Weixian County has not only been significantly improved, but also the pattern of group dishes has changed. Cold dishes were changed to nine dishes, and single dishes were changed to platters. Hot dishes are replaced by big dishes, that is, six big dishes, eight big dishes and ten big dishes; Advanced bird's nest soup, abalone soup, tremella soup and clear sea cucumber soup are added to the soup.
During the two festivals, if you want to stay away from complicated social activities and get tired of greasy fish and meat, you might as well find an authentic Weixian restaurant and have a good taste of the light and salty Weixian cuisine, which is Weifang people's own taste. Hemp sauce is a special snack of Weifang people, and many foreigners who have eaten it especially miss it. This is also a necessary dish for Weifang people to eat out in summer. I recommend it to everyone today. To cook this dish, you must have cucumbers, tomatoes, vermicelli and meatballs. Other materials can be added according to your own preferences. When vermicelli is mixed with hemp juice, many people will doubt whether it is delicious or not. I can assure you that it is really delicious. Please call me if it's not delicious.
Ingredients: hemp juice, Four Joy Meetballs (I use ham sausage instead), cucumber, tomato, fungus &; Yuba ((not soaked)), vermicelli, egg skin/cooked shredded pork/garlic paste
Seasoning: vinegar, salt, monosodium glutamate and sesame oil.
Production process:.
1. Wash and cook the vermicelli and let it cool. Control water for standby. Cut cucumber/egg skin/ham into rhombic slices. Take a thick layer of tomatoes and cut them into diamond-shaped pieces. Shred pork, stir-fry and let cool.
2. Add water, sesame oil and vinegar to dilute the hemp juice. Mash garlic into mashed garlic.
3. Put the cut pieces and meat into a large bowl, add the prepared hemp juice, salt, monosodium glutamate and garlic, and mix well. The dishes are colorful, spicy and appetizing. Eating in a restaurant is a must. You don't have to prepare all the ingredients to eat at home. Cucumber, tomato, vermicelli and meatballs are all necessary. Of course, hemp juice is also essential. This simple mixing can ensure that everyone in the family will "grab" it!