● Signature dishes:

Stewed elbow with ham

● Special dishes:

Shredded wormwood chicken, chicken bone marrow bamboo shoots, Hongyi birthday celebration, roasted venison.

● Classic dishes:

Eggplant owl (Xi m \u ng), chicken skin shrimp ball soup, tremella pigeon eggs, own goal, and three fresh deer tendons.

● Special staple food:

Tofu skin steamed bun

With the talent show of A Dream of Red Mansions in full swing, the classic Dream of Red Mansions once again attracted widespread attention. A classic, which contains a lot of food culture. As mentioned in the book, including lunch, dinner, banquet; Mid-Autumn Festival Banquet, Duanyang Banquet and Yuanxiao Banquet; There are many banquets such as birthday banquets, birthday banquets, family banquets and invitation banquets, involving as many as 186 kinds of food. I wonder what the luxurious Jia family ate at that time. Today, we will also try the classic food in A Dream of Red Mansions.

Market hot review

"red chamber fever"

Celebrate the red "red chamber" wedding banquet

A few days ago, the reporter searched the whole capital and found that there were not many restaurants that could really cook red chamber dishes, just two or three. However, judging from their operating conditions, it is still quite good. Perhaps it is the rise of the "Red Chamber fever" this year that makes the banquet in the Red Chamber more prosperous. Many people will choose the banquet in the Red Chamber to entertain guests when they get married.

Although Hongloucai is Jiangsu Huaiyang cuisine, "Hongloucai" has its own brand, among which the most famous ones in Beijing are Lai Jinyuxuan Restaurant and Grand View Garden Hotel. The Li Tao Chinese Restaurant of Jinglun Hotel also held the Red Chamber Food Festival to promote the red chamber food culture, because it deals in Huaiyang cuisine.

According to Luo Yong, manager of Lai Yu Jinxuan Restaurant, since 198 1, the restaurant has been studying red chamber dishes, which can be regarded as the earliest restaurant to develop red chamber dishes. They selected 22 kinds of vegetables, 6 kinds of soups, 5 kinds of porridge and 4 kinds of snacks in A Dream of Red Mansions as the main varieties, and repeatedly studied the selection of materials, ingredients and seasonings. After years of research and innovation, Hong. Second, the flavor of the dishes is similar to Huaiyang cuisine, which is light and refreshing, sweet but not greasy; Third, fine selection of materials; Fourth, exquisite workmanship and beautiful shape. Fifth, it is rich in nutritional value.

Another restaurant that deals in red chamber dishes is the Grand View Garden Hotel in Beijing. When you walk into the Grand View Garden Hotel, you can feel the rich cultural characteristics of the Red Chamber. The "Red Mansion Banquet" is an elegant and distinctive banquet launched by Daguanyuan Hotel according to the description of Jia's banquet life in A Dream of Red Mansions. Most of the delicious food follows the materials and procedures recorded in the book, and even the service follows the ancient style. From tasting "Jinling Twelve Chai Wine" to delivering packages, ordering wine and solve riddles on the lanterns; From the ancient music performance at the banquet to the delicious food served by the waiters dressed in ancient costumes, we can also appreciate the long-standing food culture while tasting the delicious food. There are 12 sets of menus in the "Red Mansion Banquet", which are named after "Twelve Women in Jinling" respectively. Because of the different personalities and ordering of the twelve women, the level of the banquet is set at the price ranging from 180 yuan to 600 yuan.

Counting many classic works at home and abroad, the dishes involved are so sought after by later generations that a dream of red mansions is unique. Then what are you waiting for? Try this Jia family's banquet first, and then elaborate.

specialize in

Stewed elbow with ham

Back in the sixteenth time of A Dream of Red Mansions, Zhao DOG, Jia Lian's wet nurse, came to Fengjie to find a good job for her son. Although she was entrusted with the task, Xifeng was still polite to her, because she said to Pinger, "I told you that the bowl of stewed ham elbow was terrible, just for my mother to eat." Why don't you take it and make them hot? "

Ingredients: about 350 grams of ham, 500 grams of hind hoof of unguated pig. 200g of wax gourd, 200g of white radish and 0/00g of soybean/kloc. 4 grams of salt, 0.5 grams of chicken essence, 30 ml of Shaoxing yellow wine, 250 ml of clear soup and a little onion and ginger.

Method: Wash the ham, add water to the pot, bring it to a boil, simmer until it is 70% cooked, take it out, remove the bones and fat, and wash it for later use. Scrape the pig's hind hoof clean, put it in a pot with soybeans to boil, skim off the floating foam, add seasonings such as onion and ginger, simmer on low heat until it is 70% cooked, remove the bones and pick out the soybeans for later use. Peel wax gourd and radish, cut into balls, put them in a pot and soak them thoroughly. Finally, put ham and pig's hind feet into a purple sand pot, pour the original soup, steam in a steamer until cooked, then add melon balls and radish balls and steam for 8 minutes.

special

Roasted venison

The original source of roasted venison comes from the forty-ninth episode of A Dream of Red Mansions. Jia Baoyu and Shi Xiangyun roasted venison in Xueluting, which alarmed Tanchun, Baochai and Baoqin. Everyone got together to eat and chew, which provoked Lin Daiyu to ridicule them as a group of "flowers". The roast venison written in the book belongs to the northern Manchu custom, not Yangzhou cuisine.

Raw materials: deer leg 1500g, lettuce 300g, salt 20g, Shaoxing yellow wine 50ml, pepper 10g, aniseed 5g, pepper 5g, fennel 5g, clove 10g, peanut oil 100g, onion ginger proper amount, soy sauce 65438.

Method: Wash the leg of deer first, rub it with Shaoxing yellow wine and salt, then marinate it with clove, soy sauce, aniseed, pepper, onion, ginger and fennel for 2-3 hours, then put it in a baking tray, pour peanut oil and chicken soup into the oven, and bake it until the leg of deer is cooked. Replace the roast leg of deer with a knife and put it on the plate. Decorate the plate with washed lettuce. Roasted venison is served with seasoning and dipped in it at will. Garlic juice with red oil: made from red oil, soy sauce and garlic paste; Hot and sour juice: made of Beijing Chili sauce, Zhenjiang balsamic vinegar, sesame oil, shredded onion, garlic paste, coriander and soy sauce.

Stems of chicken silk wormwood

In the sixty-first chapter of A Dream of Red Mansions, it was written that Qingwen, a beautiful girl, wanted to eat wormwood stalks, so Mrs. Liu, the cook, fried wormwood stalks with shredded chicken.

Ingredients: chicken breast 150g, wormwood stalk 750g, egg 1. 2g of salt, 25ml of Shaoxing yellow wine, 0.3g of chicken essence, 50ml of broth, appropriate amount of shredded ginger and garlic slices, chicken oil 15g, peanut oil 100g, water starch 15g, and scallion oil 15g.

Method: First, wash the chicken breast, remove the tendons and peel, cut it into thick shreds and put it in a bowl, then marinate it with salt, yellow wine, egg white and water starch for later use. Leaves are removed from the stems of Artemisia, and the tender stems are washed and cut into inches for use. Put the pot on the fire, heat the pot and drain the oil. When the oil temperature reaches 40%, add shredded chicken and slide it open. Pour in wormwood stalks to drain the oil slightly. Stir-fry onion oil, shredded ginger and shredded garlic in a wok, and add shredded chicken and wormwood stalks. Quickly cook the juice mixed with salt, chicken essence, yellow wine, clear soup and water starch, turn it over twice and pour in chicken oil.

Hongyi birthday

In the original text of A Dream of Red Mansions, the sixty-third "Banquet for the Red Square Group of Shrouds" is about a dish made of red prawns for the birthday of Baoyu and others, wishing the guests a long and healthy life and all the best.

Ingredients: prawn1000g, flour 200g, lotus seed paste and fermented flour 75g. A fresh lotus leaf. Salt 8 g, Shaoxing yellow rice wine 30 ml, sugar 25 g, vinegar 15 ml, a little ginger juice, peanut oil 100 g, and clear soup 500 ml.

Methods: Clean the prawns, cut a knife on the back and abdomen of the prawns in the middle section, turn the prawn tail over from the knife edge, make the prawn head and the prawn tail form a 90-degree angle, and marinate with salt and yellow wine. Mix flour and yeast powder with water. Fermented and made into peach. Lotus paste and bean paste are placed in a peach and steamed in a cage. Wash and blanch fresh lotus leaves, put them on a flat plate with peach yards in the middle. Stir-fry shrimp with a small fire, add seasoning and clear soup, bring to a boil with high fire, turn to low heat and stew until the juice is thick, put the shrimp head around the plate facing the peach, and pour the shrimp juice evenly.

Chicken pulp bamboo shoots

The original source of a dream of red mansions, the seventy-fifth time, "a night banquet is a sign, and the Mid-Autumn Festival neologism is rewarded with sorrow", "I can't see what these two things are. My master sent them. This bowl is chicken marrow bamboo shoots, which was sent by my master outside. " It is a treasure in the red chamber dish.

Materials: Wenshan Yuzhi bamboo shoots 12, black-bone chicken legs1500g, chicken breast150g. 50 grams of coriander and two eggs. Chicken oil 15g, scallion oil 10g, Shaoxing yellow wine 25ml, sugar 2g, clear soup 100ml, and water starch 30g.

Method: Wash bamboo shoots, cut them open, take them out, blanch them, put them in a soup pot, add clear soup, chicken essence and sugar, and simmer for later use. Remove the skin and tendons from the chicken breast, beat it into minced chicken with the back of a knife, and add clear soup, egg white, salt, chicken essence and scallion oil and mix well. Remove the meat from the black chicken leg, break it up, take out the bone marrow with a bamboo stick, put it in a soup pot, add yellow wine, ginger juice and sugar, simmer thoroughly with clear soup, and then cut the bone marrow into uniform strips. Fill and smooth the bamboo shoots with chicken paste, decorate the tips with chicken bone marrow, and sprinkle the leaves on the bottom of the bamboo shoots. Put a little oil on the porcelain plate, put bamboo shoots one by one, add clear soup, steam in a cage for 2 minutes, take them out and make patterns. Put the original soup into a pot, add clear soup and chicken essence to taste, thicken it with water starch, and pour chicken oil on bamboo shoots to serve.

Classic dishes

Oolong game

The original source of A Dream of Red Mansions is rented by Wu, and it lists "50 Jin of sea cucumber". Like "Three Fresh Deer Tendons", it is also created according to the raw materials provided by the novel.

Raw materials: 750g of ginseng, 50g of chicken breast150g, 50g of fresh shellfish. 50g of ham, 25g of spread egg skin, 25g of melon skin, 25g of winter bamboo shoots, 25g of Nostoc flagelliforme and 2 eggs. 75g of onion oil, 2g of salt, 30ml of Shaoxing yellow rice wine, 0.3g of chicken essence, a little ginger juice, 30g of chicken oil 15g, water starch, and 0/50ml of chicken soup/kloc-0.

Method: Select 12 water-borne grey ginseng with uniform size, wash it with clear water, steam it in a cage for 8 minutes, then put it in a pot, add chicken soup and simmer thoroughly, then take it out and let it cool. Slice ham, egg skin, winter bamboo shoots and melon skin evenly, wash Nostoc flagelliforme, and steam with broth for later use. Peel and tendon chicken breast, and beat it into minced chicken with the back of a knife. At the same time, beat the fresh shellfish into paste, put them into a pot together with the minced chicken, add cold chicken soup, yellow wine, egg white, ginger juice, scallion oil, salt and chicken essence, and stir evenly in one direction.

Take half of the prepared chicken paste and put it into the sea cucumber to make an oolong. The other half is squeezed into 12 spherical balls and decorated with shredded ham, shredded winter bamboo shoots, shredded melon skin, shredded egg skin and shredded Nostoc flagelliforme to make "hydrangea". Put the hydrangea in the center of the dish, put the sea cucumber around the outer circle of the hydrangea in a divergent way, add a little clear soup, adjust the taste, steam in a cage for 3 to 4 minutes, take it out, and take out the soup. Put a little clear soup in another pot, thicken it, pour in chicken oil, and then pour the sauce evenly over the sea cucumber and hydrangea.

Tremella pigeon eggs

The original origin of a dream of red mansions is the 40th time. According to records, Shi Taijun gave a banquet twice in the Grand View Garden. A "pigeon eggs" was served at the dinner, and Li Wan put a bowl on the table of Grandmother Jia. Feng picked out a bowl of pigeon eggs and put it on Granny Liu's desk.

Materials: 24 pieces from pigeon eggs, tremella fuciformis150g. Chicken breast 100g, two eggs. Salt 3g, Shaoxing yellow wine 25g, chicken essence 0.3g, scallion oil 10g, ginger juice 15g, clear soup 100ml.

Method: First, put pigeon eggs into the pot and add water until it is broken and peeled for later use. Wash the tremella fuciformis and remove its pedicel. Add salt, chicken essence and clear soup into the pot and simmer for taste. Peel the chicken breast, remove the tendons, chop it into minced chicken with the back of a knife, stir it with soup, add egg white, salt, chicken essence, onion oil and ginger juice, stir it uniformly in one direction, and squeeze it into 12 chicken balls by hand. Soak tremella in chicken balls, put it in the shape of peony, put some clear soup in a cage, steam for 2 minutes, take it out and put it on the four sides of the plate. After taking out the pot, put pigeon eggs into the pot, add clear soup, salt and chicken essence, simmer thoroughly, take it out and put it in the middle of the plate. Take another pot, add clear soup, salt, yellow wine and chicken essence, pour chicken oil, and pour it evenly on tremella and pigeon eggs.

Eggplant owl (xi m: ng)

The source of the original text is in the forty-first chapter of A Dream of Red Mansions: "Jia Baoyu is drinking tea in the Bi 'an, and Granny Liu is drunk in the garden". After listening to Grandmother Jia, Xifeng gave some eggplants to Granny Liu. Granny Liu ate them and said, "Don't be ridiculous. Eggplants taste like this. You don't need to grow vegetables, just eggplants." The recipe of this dish is the most detailed one introduced in A Dream of Red Mansions.

Ingredients: eggplant 500g, turtledove meat100g. 5 grams of peach kernel, 5 grams of almond, 5 grams of cashew nut, 5 grams of hazelnut, 5 grams of pine nut, 5 grams of olive kernel, 5 grams of peanut kernel, 5 grams of lotus seed, 5 grams of chestnut, 5 grams of spiced bean curd, 5 grams of fresh mushrooms, 5 grams of mushrooms, red and green peppers 16 grams, and one egg. Peanut oil 100g, distiller's grains 30ml, chicken oil 15g, soy sauce 10ml, salt 3g, sugar 2g, Shaoxing rice wine 25ml, water starch 30g, chicken essence 0.3g, clear soup 100ml, onion, ginger and garlic.

Method: Peel and slice the eggplant, cut it into cubes, and then cut it into even dices. Then wash the turtledove meat with clear water, drain the water, pat it gently with a knife, put a flower knife on it, cut it into small squares, marinate it with salt and yellow wine, and then size it with egg white and water starch. Peel all kinds of dried fruits and fry them until crisp. Water-soaked mushrooms, fresh mushrooms, dried bean curd and red, green and green peppers are diced, and diced for later use. Put the pan on a high fire, add chicken oil, fry the diced eggplant until golden brown, and drain. Leave a little base oil in the pot, add onion and ginger slices to stir fry until fragrant, then add diced eggplant, distiller's grains, soy sauce, salt, sugar, vinegar and clear soup, simmer the diced eggplant thoroughly, hook in a little starch, and take it out of the pot and put it into a basin. Put peanut oil in another pot and burn it until it is five-ripe, then add diced pigeon and slide it down, then add fresh mushrooms, dried mushrooms, red, green and green peppers and all kinds of dried nuts. After degreasing, leave a little base oil in the pot, add onion and ginger slices and stir fry, then pour loose main ingredients and ingredients, and cook them quickly in salt, bad wine, sugar, chicken essence, clear soup and clear soup.

Chicken skin shrimp ball soup

In the sixty-first episode of A Dream of Red Mansions, Fang Guan was hungry, so she ordered Liu's sister-in-law to cook soup and sent a box. Maid Chun Yan opened it, and it turned out to be a bowl of chicken skin shrimp ball soup and delicious rice.

Ingredients: fresh shrimp150g, fresh shellfish 50g, fat pork 50g and chicken skin 50g. 250g spinach and 2 eggs. Salt 2g, Shaoxing yellow wine 25ml, chicken essence 0.3g, scallion oil 10g, clear soup 1000ml.

Method: Wash shrimps, fresh shellfish and fat separately, beat them into a fine paste with the back of a knife, and stir them evenly for later use. Wash the spinach with only leaves, put it in a coarse porcelain bowl, and mash the vegetable juice with a wooden hammer for later use. Put the shrimp paste into two bowls, add salt, Shaoxing wine, egg white, scallion oil, ginger juice, clear soup and egg white, and stir in one direction. Add vegetable juice to a bowl and mix well. Put cold water in the pot, squeeze the shrimp paste in two bowls into shrimp balls and put them in the pot. When all the shrimp balls float on the water, put the pot on the fire, push the spoon up and parallel to the water until the shrimp balls are cooked, and take them out.

Cook the chicken skin, cut it into eye pieces and put it in a soup bowl. Add clear soup from the pot, adjust the taste, add shrimp balls and chicken skin, cook it a little, and then put it in a bowl.

Sam sun deer tendon

The original source of A Dream of Red Mansions is "Wu Renting a House" 53rd time. The list lists "20 Jin of deer tendon" and "Three Fresh Deer Tendon". The raw materials in the book are very detailed, and Lai Jinxuan is based on the raw materials in the novel.

Material: 750g of water-soaked deer tendon. Neptune abalone100g, scallop100g and fresh winter bamboo shoots 50g. Salt 2g, Shaoxing yellow wine 30ml, chicken essence 0.3g, clear soup 150ml, onion oil 15g, a little onion slices and ginger slices, chicken oil 15g and water starch 30g.

Method: First, soak the deer tendon in clear water and rinse it off. Put it in a pot, add clean water, boil it with strong fire, simmer it thoroughly, take it out in warm water, tear off the tendons and skins, cut off the carrion, wash it, brew it with clean water to remove the fishy smell. Put the deer tendon in a porcelain basin, add clear soup, yellow wine and onion ginger, steam thoroughly, and cut into inches for later use. Add soup, onion ginger and yellow wine to scallops, steam for 20 minutes, and take out scallops. Wash fresh bamboo shoots and cut into thick paper strips for later use. Put the pot on fire, heat the pot, add a little onion oil, add clear soup, salt, Shaoxing wine and chicken essence, and bring to a boil, that is, add deer tendon, fresh bamboo shoots and abalone, and simmer for a while, then add scallops to taste, that is, hook in water starch and pour in chicken oil.

Special staple food

Tofu skin steamed bun

The origin of tofu skin steamed stuffed bun comes from the eighth episode of A Dream of Red Mansions. In the novel, Jia Baoyu asked Qingwen one day: "I had dinner in that room today, and there was a dish of tofu-skin buns." I thought you liked it. I told grandma Jane that I would only stay until evening and have it delivered. Can you eat? "

Ingredients: 500 grams of tender hair flour, 2 pieces of bean curd skin, and proper amount of alkaline water. 50g of water-borne mushrooms, 50g of magnolia slices, 50g of water-borne fungus and 50g of Flammulina velutipes. Salt 3g, sesame oil 15g, peanut oil 20g and scallion oil 15g. 0.5g of chicken essence, 3g of pepper, clear soup 100ml, and appropriate amount of Jiang Mo.

Method: Wash the water-soaked mushrooms, fungus, magnolia slices and Flammulina velutipes, dice them, and fry the bean curd skin in warm oil until golden brown. Heat the pot, add peanut oil, stir-fry Jiang Mo, add auricularia, Lentinus Edodes, Flos Magnoliae, Flammulina velutipes, bean curd skin, add salt, pepper, clear soup, collect juice with slow fire, add chicken essence, scallion oil and sesame oil, and take out the pot to get the steamed stuffed bun. Add alkali to the tender fermented flour, when the alkali is suitable, grind it into 60 small doses, roll it into a round skin with a flour stick, wrap it in stuffing and fold it for 24-32 times, then steam it in a cage 10 minute.