Palace cuisine has incomparable advantages over other cuisines in raw material selection. It can choose folk top-grade cooking materials at will, and pay tribute to famous local products all over the world, and widely collect and obtain rare treasures in all things in the world. But there are strict requirements on the origin, texture, size and location of these raw materials. Sometimes in order to adjust the taste, some common raw materials are also selected, but the delicious cooking and expensive accessories are not comparable to folk dishes.
Palace cuisine also attaches great importance to the plastic arts of dishes, and the design and modeling requirements are as beautiful as bonsai. The methods used in modeling mainly include "surrounding, matching, embedding and brewing". Surround the meat with vegetarian dishes, and make full use of the different characteristics of vegetarian dishes in color, texture, taste and nutritional components to adjust the color and aroma of dishes, set off the main ingredients and highlight the main taste, so that the two can complement each other in taste and nutrition.
Introduction to court cuisine:
1, the Buddha jumps over the wall:
The main ingredients of the Jade Buddha Jumping Wall are 18 kinds of raw materials such as abalone, shark's fin, sea cucumber, fish belly, fish lips, deer penis, deer tendon, crab roe, lake shrimp and scallop, and a secret mixed soup. The soup is rich and rich, and the ingredients are elegant and soft. After eating, that refreshing feeling can't leave for a long time. Personally, I think it can be regarded as the ultimate in Chinese cuisine. Come to think of it, there are many interesting places.
Not to mention many precious seafood and game, we can blend more than 30 kinds of ingredients. This cooking method is amazing. The preparation effort is far greater than the burning effort, which also coincides with the truth of life, the so-called thick accumulation and thin hair.
2. Braised shark's fin:
At the end of Qing Dynasty (the 13th year of Tongzhi), Tan Zongjun and his son, officials of Hanlin Academy, created a famous official dish-Tan Jiacai because they were very particular about food. One of the most famous dishes is "Braised shark's fin". At that time, whoever cooked delicious food would go to the imperial dining room of the palace to please the dragon. "Braised shark's fin" was thus absorbed into the court dishes of the Qing Dynasty. Tan Fu sent this dish to the Imperial Chef in the form of a box lunch. After the emperor tasted it, he was full of praise, so this dish was included in the Imperial Chef's menu.
Yellow wing of Luzon Island is a valuable shark fin in tribute kitchen, which is elastic, golden and bright in color, soft and waxy in taste and easy to absorb. The soup for simmering shark's fin is chicken soup stewed for 12 hours. It's very fresh and fragrant, and the thick and slippery feeling is wonderful and unspeakable.
The above contents refer to Baidu Encyclopedia-Palace Cuisine.