Liaocai came into being after the reform and opening up. In the 1950s before the Cultural Revolution, Wang Futing and Mr. Xu were national first-class culinary masters named by the Ministry of Commerce. They are the real pioneers and founders of Liao cuisine, and their character and dishes have reached the peak. Today's culinary masters can't compare with them. I am a chef and admire the dishes and character of the older generation of masters. Liao cuisine was created by the efforts of several generations, and the masters of the older generation contributed to the rise of Liao cuisine. Excellent personality, never accept money from disciples! Why are there so many chefs, so hairy and so rich in gold? I think it's good that a quarter of the current chefs are worthy of the name. I deeply miss the cooking and personality of the older generation of chefs!
In addition to some basic practices of Northeast cuisine, Liaoning cuisine is mainly represented by Dalian. Dalian Seafood Restaurant in Beijing takes seafood as the main raw material and highlights its own characteristics. In fact, it is a branch of Northeast cuisine. Almost all the famous Liao dishes are related to animals such as bears and deer. Among the 300 dishes introduced in China Famous Dishes Book, 15% are cooked with wild animals such as bears, grunts, deer, camels and dragons. At the royal banquet, the main course is almost inseparable from these birds and animals.
The impression of Liao cuisine to Chinese people seems to be "white meat with sauerkraut" and "braised pork vermicelli". In fact, these dishes are the folk local flavor of Liao cuisine, not the whole picture of Liao cuisine. Manchu food culture with pork as sacrificial food has a deep influence on Liao cuisine. In the traditional menu of Liao cuisine, pork and pig viscera are used as raw materials, including stir-fried white meat, crispy white meat, boiled white meat, boiled white meat, white meat and blood sausage, skimmed liver tip, skimmed kidney flower, fat sausage and sliced belly, accounting for almost a quarter of the whole Liao cuisine. It is not only loved by the people, but also included in the menu of high-end restaurants, which is elegant and generous.
Northern seafood in Liao cuisine is good at cooking seafood. Its unique Dalian seafood and cooking methods different from Cantonese seafood concentrate the essence of northern seafood, which is also the most useful for Shenzhen people who like seafood.
Liao cuisine, on the other hand, takes the advantages of Jiaodong cuisine, combines with local tastes, is mainly salty and fresh, pays attention to the original flavor, and is good at cooking techniques such as steaming, frying, frying, roasting, frying, stir-frying, mixing and clear soup. Give points! I have been looking for this information for a long time. As for the person you are looking for, I really tried my best.