Henan Province has a long cultural history and is one of the main birthplaces of China's ancient civilization, with a rich cultural heritage. From Xia, Shang to the Northern Song Dynasty, many dynasties have built their capitals in Henan, with Luoyang, the ancient capital of the Nine Dynasties, Zhengzhou, the capital of the Xia, Shang, Western Zhou, Spring and Autumn and Warring States Periods, and Kaifeng, the ancient capital of the Seven Dynasties, in the east. The long and glorious history has not only left us a wealth of cultural relics and monuments, but also left us a splendid cultural wealth. Henan cuisine is one of them.
In the historical artifacts unearthed in Zhengzhou City, Henan Province, there are cooking utensils used in the early Neolithic era, Xinmi Tahuting Han tomb mural, there is a realistic image of cooking fish, boiled meat, killing chickens, slaughtering geese, etc., China's culinary ancestor - Yi Yin was born in Henan Province, the earliest banquet in history, "the enjoyment of the Juntai," that is, held in Henan Province. Since the Zhou Dynasty dietary system has been initially formed, to the "will be the world's different flavors, all in the kitchen" of the Northern Song Dynasty, Henan has developed into a color, aroma, taste, shape, dish five sex complete, with the Palace flavor of the Yu cuisine system, and then gradually spread to the province of Yu cuisine, in Beijing, Tianjin, Shenyang, Shanghai, Nanjing, Xi'an, Jinan, Lanzhou, Kunming, Harbin, and other cities, have opened the Yu cuisine restaurant.
In the long-term cooking practice, Henan chefs summarized many valuable experience in the selection of materials, such as "carp eat a foot, crucian carp eat eight inches", "chicken eat grain cooked, fish eat ten", "whip eel, horseshoe turtle, eat every year in March and April. In knife work, Yu cuisine has "cut must be neat, slice must be uniform, solution must be more than half, chopping and do not mess" of the traditional skills, Yu cuisine kitchen cut is different, it has "cut before and after chopping the middle slice, cut the back of the smashing mud to the pounding of garlic" all the versatility of the utility. In addition, Yu cuisine has a long time with the head, there are big head and small head, there has been a traditional habit of looking at the head of the dish.
"Singing the cavity of the opera, cooking soup", this is a saying in Henan, it shows that the Yu cuisine for the soup is very concerned about the Yu cuisine in the soup, divided into the head soup, white soup, soup, soup, soup raw materials, must be "two wash, two pots, two skimming". When it comes to the need for advanced clear soup, but also another raw material, set and chase, so that it reaches: clear is the bottom, thick is floating white, flavor mellow, thick hanging lips.
The cooking methods of Yu cuisine, **** there are more than 50 kinds. Grill, burn, fry, stir-fry, explode, fry, stir-fry, chili with special features, onions and peppers chili and concave, unique. Among them, the steak dish is more unique, known as "steak dish does not thicken, soup from the sticky" reputation. In addition, henan popping vegetables with martial arts fire, hot pot cool oil, rapid operation, texture crispy, juice color milky white." Sugar and vinegar buttery Yellow River carp baked noodles", "fried three non-stick", "osmanthus leather silk", "sugar and vinegar carp", etc., these long-established Yu dishes, is still famous for Chinese and foreigners praised.
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Jade Belt Chicken in Clear Soup
Lotus Seed in Red Robe
Pinch of Pork in Honey Sauce
Ancient Yu cuisine says "five steaks"
Yu cuisine has thousands of years of historical precipitation and colorful cultural connotations. Starting from the Xia, Shang, Zhou, through the Qin, Han, Sui, Tang five generations of continuous enrichment and development, to the Northern Song Dynasty, has formed a more complete system and a variety of flavors and genres. Such as each show the skills of the court food, government food, hair between the dishes and temple food. It is recognized as one of the earliest eight cuisines in China. There are more than 6,000 famous dishes and more than 50 kinds of cooking techniques, especially the steak system technique, which is known as one of the best, and has been known as "steak dishes without thickening, the soup from the sticky".
The steak dish in Yu cuisine is processed raw materials, after killing with boiling water soup, neatly and beautifully arranged in a variety of patterns on the special bamboo grates, and then put into the pot, add broth and seasonings, down into the lard for a long time of fire processing, so that the soup and the oil is completely fused, fully absorbed by the raw materials, to achieve the special requirements of the "use of the oil do not see the oil". Made of beautifully shaped dishes, mellow flavor, thick but not greasy, is a branch of the family of authentic Yu cuisine, therefore, by successive generations of celebrities and scholars of the general praise. Such as the early years of the Northern Song Dynasty in Kaifeng, Kyoto, the city restaurant on the market popular "Beijing winter dishes grilled mutton", is a delicious texture, soft, mellow, nutritious, elegant and popular **** appreciation of the famous Yu cuisine, has been passed down for thousands of years and not decline. Qing Guangxu Emperor and Empress Dowager Cixi Xinchou back to the emperor, passing through Kaifeng, coinciding with the 66th birthday of Empress Dowager Cixi, held in Kaifeng birthday banquet, there is a "white steak shark's fin" this traditional dish, Empress Dowager Cixi tasted, doubly appreciated, and all the driving officers, with the mouth to enjoy the blessings of the university in 1923, the university scholar Kang Youwei traveled to Kaifeng, the Qing dynasty's legacy of the old and the young set up banquets, "another village restaurant", a feast for Kang Youwei. Changguan famous chef Huang Runsheng elaborate production of "pan-fried grilled mackerel head and tail", bone crispy meat tender, thick and flavorful, so that the Kang Bachelor marveled, that is, after the Han Dynasty, five Hou Hou cooking mackerel allusion, waving a brush stroke inscribed with "flavor cooking Hou Mackerel" four words; because of its after the booster, and in a folding fan inscribed with "the sea deposits have been known to the younger brother Kang Youwei," to the various stoves of the Huang Runsheng. Since then, this appearance of heirloom by the son of people known as the "strange taste" and prestigious. 30 s, Nanjing "Henan restaurant" town store one of the famous dishes "grilled fish lips", had listed on the field of operation, that juice thick color white, fat, soft and tender, mellow and refreshing flavor, fragrance all over the waterfront of Jiangnan. During the Republic of China, Shanghai's "Liangyuan Yu restaurant" and specializing in Yu cuisine throughout the country, "Houdefu", most of the steak dishes as a high-grade banquets of the first dish or a large dish on the market supply, are generally welcomed by all classes of diners.
Pickpocket system Yu dishes should be based on different raw materials and different requirements, take different methods of pickpocket system, in general, can be divided into white pickpocket, red pickpocket, frying pickpocket, deep-fried pickpocket, steaming pickpocket, etc., technique varies, tastes are different. Now introduces several representative steak dishes, for the reader's reference.
White steak shark's fin
Raw materials: 1000 grams of shark's fin; ham, mushrooms, water, water, water, asparagus, 2 pieces of chicken breast 4 teeth, 4 slices of pork ribs; monosodium glutamate (MSG) 2.5 grams of oil 150 grams of wine 10 grams of brine 15 grams of flour gravy 15 grams of water, 500 grams of white broth.
Method:
(1) the preliminary processing of shark fins torn into batches. Place the pot mat on a ten-inch plate and arrange the ham, mushrooms and asparagus inserts on the pot mat. Then lay the shark's fin roots inward in a round shape, with the remainder on the bottom. Cover with chicken breasts, thighs and meat slices, and fasten with a plate.
(2) pot on high heat, put 125 grams of oil, add white broth and a little salt, put the spread of shark fins pot mat in the pot, boil, move to a small fire on the steak until flavorful, remove the plate and cover the head, with a leaky spoon to support the pot mat, close the plate. The remaining juice in the pot is thickened and poured over the shark's fins, which is ready.
Features: creamy and oily, soft shark's fin meat, mellow flavor.
Milk soup steak broad belly
Raw materials: 1000 grams of hair broad belly; water flour gravy 10 grams, 100 grams of vegetables; 150 grams of oil, 10 grams of brine, 2.5 grams of monosodium glutamate, 15 grams of cooking wine, 15 grams of ginger juice, 600 grams of white soup.
Method:
(1) wide belly into a 5.5 cm long, 1.5 cm thick, 3 cm wide swath, spread on the pot mat. Pave the center first, then pave the sides, the rest of the bottom of the mat, paved with a plate buckle.
(2) pot on the fire, into the oil add white soup, add salt water, cooking wine, monosodium glutamate, into the paved pot mat. When the soup boiled up, the pot will be placed on a small wu fire, steak for ten minutes, until the juice milky thick, remove the plate, with a slotted spoon to hold the pot cushion, close in the steak plate. Vegetable heart with boiling water blanch, placed around the wide belly.
(3) the remaining juice in the pot, boiling, color into the running water gravy, evenly poured on the wide belly, that is.
Features: thick fresh and delicious, soft flavor mellow.
China's culinary arts in the world culture is a unique contribution to its extremely colorful content and sophisticated production technology, the world's developed civilization of any country can not be compared with it. China is a country with a vast territory and a long history, and due to the different conditions, many different customs have been formed in the culinary art, that is to say, the styles and genres that are unique to each region. Henan cuisine has its own color and flavor in the various schools of modern Chinese culinary art, so it must have its place in the discussion of Chinese recipes. The reason why a region's cooking can develop into a unique style of art is closely related to economic, social, historical ...... conditions. In the long feudal society, culinary art was originally developed to satisfy the material enjoyment of the upper classes such as the court, aristocrats, dignitaries and wealthy merchants. A larger city inhabited by more "generations of hairpin tassel" of the family, in feudal society is the development of culinary arts is the most suitable social environment. From the social conditions pointed out above, Luoyang and Kaifeng in Henan Province should be two important cities where the culinary arts were more developed in ancient times. The cooking techniques in the court food of Luoyang in the Eastern Zhou Dynasty were quite influential to the later generations, and the cooking techniques of Luoyang were perfected in the Han Dynasty. However, Luoyang lost its status as the political center of the country after the war in the late Eastern Han Dynasty. After that, through the Cao Wei, Western Jin, Northern Wei until the Tang Dynasty after the Zhen Guan, Luoyang only restored prosperity. Kaifeng area is located in the East Yu Plain, the transportation is convenient, especially with the benefit of the canal to communicate with the south of the Yangtze River, so from the Fifth Dynasty onwards, the political center began to shift to Kaifeng. In the Northern Song Dynasty, Kaifeng became the capital of the country and prospered as never before. Wherever a city can become a political center for a long time and maintain economic prosperity, the culinary arts will develop. As a result, during the 168 years of the Nine Emperors of the Northern Song Dynasty, the capital city of Kaifeng was once one of the most prosperous cities in the world. Restaurants lined up in the city, only "seventy-two" store, the business dishes are chicken, fish, cattle, sheep, no less than hundreds of styles of delicacies. Cooking techniques are deep-fried, simmered, cooked, fried, exploded, burned, boiled, leaning, honey, jelly, sugar and so on up to more than 40 kinds.
All kinds of dishes with "bright as a mirror, thin as paper, sound as chime" fine porcelain tableware, so that the Yu cuisine has become a complete variety of color, aroma, taste, shape, and ware all good a system. Such as the Fanlou at that time can become a very famous restaurant, is to Bianjing's prosperity for the favorable social conditions. But after the fall of the Northern Song Dynasty, Hangzhou replaced Bianjing as the capital of the Southern Song Dynasty, not only has a more developed handicraft economy, but also most of the upper class society drunkenness, making Hangzhou become the center of the city, focusing on enjoyment, and completely inherited the social atmosphere of Kaifeng in the era of Emperor Huizong of the Song Dynasty. As written in a poem: "Beyond the mountains, beyond the green hills, beyond the buildings, when will the West Lake songs and dances end? The warm wind makes the tourists drunk, and they treat Hangzhou as Bianzhou." Since the center of economic gravity of China moved to the south of the Yangtze River from the Sixth Dynasty onwards, Kaifeng's economic conditions could never be compared with those of the important cities in the south of the Yangtze River through the Yuan, Ming and Qing dynasties. It is impossible for a hungry society to develop colorful culinary arts, nor is it possible for a society that merely reaches subsistence conditions. Therefore, in recent centuries, China's most developed culinary arts region, is along the river, coastal, especially Guangzhou, Yangzhou, Shanghai, Suzhou, Hangzhou and other industrial and commercial cities, rather than economically backward mainland cities. The only mainland cities where culinary arts are consistently developed seem to be Beijing, Chengdu and Chongqing. China is a great country with a vast expanse, a long history, a very uneven economic development, and different conditions of produce and customs in different places, which determines the different flavors and characteristics of the cuisine in each province. But with the development of society, the evolution of history, the provinces and regions of the different flavors of the cuisine and cooking techniques are always in each other's influence, exchange, evolution and integration, the formation of a national cuisine schools of thought, a variety of flowers, and often as a result of the exchange of fusion, the emergence of a number of larger, in the country's more influential system. This principle is probably one of the main laws of the continuous development of Chinese culinary art, which still has a lively vitality and plays an important role in the future development of cuisines in different parts of China. Now the Ministry of Commerce and China's financial and economic publishing house to compile a multi-volume "Chinese famous dishes", Henan cuisine as a sub-volume, I think it is very insightful. Henan cuisine, or Yu cuisine for short, was developed on the basis of Kaifeng cuisine in the Northern Song Dynasty. In the 1950s, the capital of Henan Province was moved from Kaifeng to Zhengzhou, which became the political, cultural and educational center of Henan, and at the same time rapidly developed into a new city of light industry, mainly textiles, and Luoyang as a city of heavy industry. Currently in the Central Plains, the key places representing Henan's culinary arts are Zhengzhou, Kaifeng and Luoyang. After the Northern Song Dynasty, the political center of the country shifted, so that the development of Yu cuisine is limited, but after all, Yu cuisine has had a greater impact on the history of its own distinctive features, has its own unique flavor. In the field of culinary arts, any more famous and unique schools, are in the long-term master and apprentice teaching, long-term absorption and integration, continuous creation and inheritance of the formation. Henan is located in the Central Plains, and there are many historical cities, where the unique flavor of Yu Cuisine is formed, and rightfully so. What is the unique flavor (that is, its style) of Yu cuisine? Generally speaking, it can be summarized in four sentences: rigorous selection of materials, meticulous knife work, soup making, and moderate texture and taste. Firstly, Yu cuisine takes a wide range of materials, selects materials carefully, and emphasizes the selection of fresh raw materials according to the season. In the long-term cooking practice, Henan chefs have summarized many valuable experiences in the selection of materials in the proverbs. Such as "carp eat a foot, crucian carp eat eight inches", "chicken eat grain cooked, fish eat ten", "whip eel, horseshoe turtle, eat every year in March and April" and so on. Yu cuisine with perennial head and seasonal head, large head and small head of the head, there is a "look at the head under the dish" tradition. Rigorous selection of materials is not only easy to cut with cooking, but also make the dishes with elegant color and shape, appropriate ingredients, often eat often new, never tire of the flavor of the style. Secondly, in knife work, Henan chefs have "cut must be neat, slice must be uniform, solve must be more than half, chopping and not messy" traditional techniques; kitchen knife is also unique because of its "before cutting after chopping in the middle of the slice, the back of the knife smashed mud to the pounding of garlic," a variety of functions. Yu cuisine master cut out of the silk, thin can wear a needle; slice out of the slice, thin can reflect the word. The knife law of the wonderful, reached the realm of the gods. Yu cuisine in the belly and gizzard liver as raw materials "burst three crisp", make sure that the cut solution is even, moderate knife, non-deep knife skills, it is difficult to complete. Thirdly, "the accent of the opera, the soup of the chef". Through this mantra circulating in Henan culinary world, Yu cuisine is concerned about the production of soup can be seen. The soup of Henan cuisine is usually divided into head soup, white soup, hair soup and clear soup. Soup raw materials, subject to "two wash, two pots, two skimming". If you need high-level clear soup, but also another application of raw materials, or "set" or "chase". Make sure to achieve: the bottom of the clear, thick is milky, fragrant hanging lips, cool and not greasy. "Clear soup lotus chicken", "milk soup stewed broad belly" is a model of authentic Yu cuisine in soup dishes. "Luoyang Water Seat" 24 dishes, dishes with soup and soup soup different, can be said to change the square, elegant and interesting. Fourth, Yu cuisine fire power is exquisite, meticulous cooking, seasoning is particularly good at. Although there are more than 50 kinds of cooking techniques, grill, burn, fry, stir-fry, explode, stir-fry, chili have their own use, but no matter which technique is used, we all strive to achieve "cooking must be moderate", so that the texture of the dish is moderate. In the seasoning, "the adjustment must be even and", light and not thin, salty and not heavy, with a variety of condiments to extinguish the special taste, flat aberrant taste, enhance the aroma, hide the salt taste, set the taste; a variety of flavors benefit and loss of the right amount, the right amount, so that the dish five flavors of the harmony of the texture and taste of the right amount. If there is a special requirement for a single flavor, it should be adjusted appropriately, never overdo it, called "Pretty Head". At the same time to take "another small ingredients, please help yourself" service to adapt to the needs of different diners. Further reflecting the adaptability of the Yu cuisine, "all sides of the savory, men and women, young and old," the flavor characteristics. In addition, I think there is another outstanding feature of Yu cuisine is "refreshingly palatable". The word "palatable" can be dispensed with, but the most fundamental thing is "refreshing". From a comparative point of view, for example, Yangzhou, Shanghai, Suzhou, Hangzhou, Ningbo and other cities have their own cuisine, each with its own flavor, each with its own beauty, but together they have **** the same flavor, Jiangnan system. Jiangnan system of delicacies with a sweet taste, the advantage is often salty and sweet, rich flavor changes, and soft taste, such as listening to the Yueju opera singing. But too much sweetness, sometimes people in the north are not accustomed to, feel "greasy". Yu Cuisine system, alone a few sweet dishes, such as eight treasures rice, plucked yam, silver ear soup, sweet and sour fish, etc.; or slightly sweet, such as braised elbows, to the taste of the main salty, less icing sugar. In the Yu cuisine system, the number of purely sweet and slightly sweet dishes and soups is very small, which does not affect the refreshing style of Yu cuisine. Chili chicken in Yu cuisine is similar to Kung Pao Chicken, is a chicken cut into diced chickens, plus not very spicy fresh chili peppers, plus a little tender bamboo shoots diced cooking and stir-frying into a spicy flavor but not very spicy, crisp and refreshing. Cold dishes in Sichuan cuisine, such as strange chicken and garlic chicken slices (silk), in my opinion, is a delicious drink, every restaurant in Sichuan necessary for these two kinds of drink dishes. However, these two kinds of cold dishes are not suitable for Henan people who love refreshing requirements. Cold dishes for drinks in the Yu cuisine, if you need chicken for cold dishes, or with the flavor of DaoKou roast chicken, or with Kaifeng MaYuxing bucket chicken, are cut into strips, no longer add any condiments. Kaifeng's bucket of chicken special flavor, rarely seen in the provinces in the banquet. Fat reflecting chicken skin, the color is tender yellow, but fat but not greasy, the entrance is crisp and fresh, and there is fat flavor, aftertaste is very good. The only drawback is that it is not easy to be chewed by the elderly. Yu cuisine, there are eight pieces of coke fried, fragrant, tender, crispy, crunchy four flavors. This is slightly coated with soy sauce with chickens, cut into half a two to one or two heavy chunks, deep-fried into a deep yellow color, into the porcelain plate. A pinch of pepper and sesame salt is also prepared and placed on the side of the plate instead of sprinkling it on the chicken pieces. If anyone would like to dip the chicken into the salt, it is up to them. Because of the taste habits of Henan people, almost no one does not dip the pepper and sesame salt. Why does it add a sense of refreshment? This is to play the opposite of each other, complement each other to complement the ingenious role. Tang poetry: "birdsong mountain more secluded", is also this reason. There is no sound is originally a quiet place, add one or two birdsong, not only did not destroy the quiet, but also increase the sense of quiet. In order to clarify the unique style of Yu cuisine, I will cite two more of the most common dishes as examples to illustrate. The meat dish "Bao Shuang Crisp" is a common and favorite dish in Yu cuisine. It is only with gizzards and tripe flower stir-fried and made of red and white matching, crisp and tender in the mouth, from the visual to the sense of taste, have a refreshing feeling. If like the Jiangnan cuisine with thick sweet, or like the Sichuan and Hunan cuisine with spicy, will not be able to maintain the refreshing style. Take the vegetarian dishes in the vinegar and bean sprouts to see, this is the most inexpensive dish, almost make people feel that can not be placed on the banquet. In fact, it is not. After a few meat dishes, suddenly insert a plate of vinegar bean sprouts, will play a change and harmonize the role. Chef selected short thick fat tender mung bean sprouts, pinch off the tail, less leeks, stir-fried to seven mature, and then add a good vinegar, pepper oil, not very spicy red pepper, immediately shoveled into the plate. It is also characterized by tenderness and crispness. Add vinegar is to make it in the taste to add crisp; white bean sprouts add a little leek and red pepper wire, not only in the refreshing in the rich taste of beauty, but also increase the visual beauty. Vegetarian dishes in the vinegar of cabbage, also belongs to this category, only slightly sweetened. Because the taste of Yu cuisine is still refreshing, so in the middle of a table continue to serve food, the herdsman many times "to the soup", which is a very special custom in the country. Soup flavor is delicious, but not counted in the account. As mentioned earlier, this soup, the production of sophisticated, some with a little chicken wire, some with a little shredded mustard greens, some with a little shredded sea cucumber or squid, some with a little shredded tripe, and so on. If in the spring time, tender white belly soup or shredded cabbage soup bowl with a little tender green pea shoots tip, alone this soup bowl in the swirling spring color will make diners interested in; once tasted, the freshness of the abnormal, refreshing and palatable. This is the outstanding flavor of Yu cuisine. Incidentally, after 1930 in Kaifeng, Zhengzhou popular "Chen boiled fish". This was a favorite dish of Liu Chi's wife, who was the director of the Henan Provincial Pacification Office of the National Government and the chairman of the Henan Provincial Government. After removing the scales, gills and internal organs of the Yellow River carp weighing about one city catty, it was added with shredded radish and boiled with water and condiments until the fish soup turned white. Because the fish is tender and the soup is fresh, and in line with the refreshing taste of the people in Henan, the dish was popular in Zheng and Bian for a while. Provinces The famous dishes appearing in each region are closely related to the local products. Henan is located in the Central Plains, in the middle and lower reaches of the Yellow River, belonging to the transitional climate of the northern subtropical and warm temperate zones. Taihang, Fuyu, Tongbai, Dabie four major mountain systems stretching across the territory, the Wei River, the Yellow River, Huaihe River, the Han River, four water systems across the middle. Most of the products from the north and south are available in the province. The hilly areas are rich in antlers, Tsuen Choy, goat maw, and the water towns in southern Henan are rich in Yuan fish, eel, shrimp and crab. Since ancient times, there is a "Luo Carp I bream is more expensive than cattle and sheep," said. All kinds of seafood from the provinces, but the plains of chicken, duck, cattle, sheep, rich resources. FuNiu mountain in the "monkey head", in the mountain treasures is considered a famous product. Henan fish species is not less, Henan Xinyang known as the land of fish and rice, but the most famous is the Yellow River carp, followed by the Wei River white eel. Wei River white eel is actually eel, production is very small, such as the development of artificial culture, may be extinct. Because of the small production, only cities close to the Wei River (such as Xinxiang) can eat steamed white eel.
Here I would like to talk a little more about the Yellow River Carp, a famous product of the Henan cuisine ----. Yellow River carp, it is said that only produced in the following Luoyang to Kaifeng Yellow River Heigangkou area for the best, this is a local legend or scientific basis, I do not know. But there are two conditions are very important: one is to eat live fish, do not eat dead fish; two is to be in a city pound and a half or so, can not be bigger. Meet these two conditions, in order to ensure that the taste of fresh meat tender. Traditionally, all the famous pavilions in Central China always have a special pool in the yard, where many Yellow River carp are kept. When the guests began to drink, a hallkeeper hand-held a carp dorsal fin, came to the guests, so that the guests see that it is a live fish, ask how to eat. Those who are familiar with Yu cuisine always say "two ways to eat", i.e., half of it is fried and half is stir-fried in sweet and sour sauce. The cook then slams the live fish on the ground, killing it and proving that it will not be swapped. The chef splits the carp in half down the middle, first making the fried half, then the sweet-and-sour half. When the sweet and sour half is finished, the parson takes the remaining fish bones away. After a while, the waiter brought in on a plate thin noodles that were extremely charred but kept a light yellow color, coiled around the plate without any mess, as thin as hair, with amazing knife work, and then poured a bowl of hot soup made from the fish bones over the noodles, making a faint sound. The noodles become extremely sweet, crispy and crunchy, and melt in your mouth. This is the famous "Buttermilk Fish Baked Noodles" in Henan cuisine. Nowadays, in overseas Henan restaurants, the carp used is not Yellow River carp, the interesting custom of wrestling live fish to death in public has been omitted, and the practice of baking noodles with fish bones has been simplified, so the special flavor of Henan cuisine is not as good as it used to be. But now the times are different, small private banquets have been replaced by large-scale conferences, and often dozens of seats are held at the same time, so it is probably impossible to keep the traditional custom of watching the fish, wrestling the fish, and baking the noodles with the fish bone in the whole process. In the 20 years since the 1950s, due to various reasons, the development of Yu cuisine, like other traditional cultures, was relatively slow. After 1978, with the reform of China's economic and political system, Yu Cuisine was liberated and reborn. The development of culinary art must be conditioned by social stability and economic affluence. The economic development of Henan in the past ten years, especially the progress of industry and agriculture and the development of tourism, has made remarkable achievements. So in Zhengzhou, Luoyang and Kaifeng and other cities in the center, a large number of large and medium-sized hotels and hostels continue to be built and opened, contributing to the prosperity of the Yu cuisine, so that the famous chef to dedicate their skills. For example, the provincial capital of Zhengzhou, the Zhongzhou Hotel, International Hotel, Shaolin restaurant, the Central Plains Restaurant, Roast Duck, the ancient city of Kaifeng Songdu Hotel, and a new restaurant, Kaifeng Hotel and a large number of famous stores, can be elegant furnishings, civilized service, for high-grade banquets to provide the authentic Chinese cuisine. Zhengzhou water restaurant's famous dishes "phoenix tail shrimp ball", "hoof lotus tofu", Shaolin restaurant's famous dishes "monkey head scallop", "shrimp string cashew nuts "and so on, all graceful and elegant, beautiful and pleasant. Some dishes with local traditional flavors, such as the "Water Seat" and "Peony Swallow Vegetables" of Luoyang Real Different Restaurant, "Fried Three Non-Sticky" of Anyang Ju Bing Lou, "Chrysanthemum Phoenix Tendon" of Xinxiang Plain Restaurant, "Chrysanthemum Phoenix Tendon" of Xinxiang Plain Restaurant, and so on. "chrysanthemum phoenix tendon", "steamed white eel", Xinyang's "osmanthus skin silk", etc., also have their own characteristics, reputation in the Central Plains. The old generation of Yu cuisine masters, or over age, or aged to the oldest, but still bowing knife ladle, perseverance in digging the inheritance of the traditional skills of Yu cuisine, and carefully teach cooking techniques, so that the Yu cuisine cooking successor. Yu cuisine master Su Yongxiu made the imitation of the Song Dynasty dish "two-color waist", elegant and fresh, renowned; special chef Chen Jinghe's specialty "white grilled shark's fin" and "sweet and sour soft carp baked noodles", which is a masterpiece. which are known as the best techniques. In recent years, a number of skillful chefs have stood out, whether in the study of culinary theory, or in the innovation and improvement of Yu cuisine, have made gratifying achievements. Special chef Lv Changhai's "lobster with fruit juice", "pot-sticker beef with money", "stuffed bamboo fungus with chicken mushrooms", Zhao Jizong's "hibiscus sea cucumber", "sea cucumber with meat", "sea cucumber with meat", "sea cucumber with meat", "sea cucumber with meat", and so on. "Hibiscus Sea Cucumber" and "Phoenix Chick" by Zhao Jizong, "Jade Pearl Double Delicacies", "Jade Duck Tongue Palm" and "Phoenix Nest with Three Elements" by Hao Yumin, and "Phoenix Nest with Three Elements" by Li Guangwen. Hao Yumin's "Jade Pearl Double Treasures", "Jade Duck Tongue Palm", "Phoenix Nest Sanyuan", and Li Guangwen's "Pipa Shrimp in Clear Soup" have become famous dishes of the Central China, and some of them have become famous in Chinese culinary world. What is more worth mentioning is that Kaifeng culinary community in recent years for the development and inheritance of the Song Dynasty has done a lot of useful work, a restaurant specializing in imitation Song Dynasty dishes "Longhua House", has taken shape and by the customer praise. With the growing prosperity of China's socialist economy, people's lives are increasingly improved, as well as the rapid development of tourism in the Central States, Yu cuisine can be expected to flourish. In this famous dishes around the country and cooking skills compete with each other and learn from each other's times, Yu cuisine should not only dig the tradition, but also good at learning, in order to continue to have a new creation. But no matter how it develops, it must develop along its own style (i.e., flavor) in order to continue to make a unique contribution to Chinese recipes.
Henan's food culture is no less impressive than its unearthed cultural relics. Whether it's hot dishes or savory snacks, there are so many different kinds of food with their own distinctive flavors that people want to eat again and again, and even Lu Xun mentioned the deliciousness of Yu cuisine many times in his writings. It is "rigorous selection of materials, fine knife work, the soup, the texture and flavor of the moderate", whether it is the royal family of the court dishes, or ordinary people's noodle points, the strong flavor of Yu is the "exquisite" two words.
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Talking about Yu cuisine: a feast of colors, flavors, shapes and utensils
The restaurant's all-you-can-eat buffet is just 29 yuan.
The restaurant's all-you-can-eat buffet costs just 29 yuan, which is the same as the authentic Henan food.
The reason why Yu cuisine has developed into a unique trend and has been passed down for a long time is that, in addition to being the birthplace of Chinese culture, the food culture has a fairly long history. Under the feudal social system, the culinary art was originally developed to meet the enjoyment of the lords and royals, and since ancient times there were many dynasties that built their capitals here, these princes and nobles were not only concerned about the dishes, but also about the containers that held them, so the achievement of the color, aroma, taste, shape, and ware are all beautiful, with the main axis of the court dishes of the Yu Cuisine.
The origin of Yu cuisine can be traced back to the Xia Dynasty, when the first banquet in the history of our country was the "Even Terrace Banquet" hosted by Qi in Yu County of the Xia Dynasty; Yi Yin, the founding prime minister of the Shang Dynasty, was the originator of our country's culinary arts, as well as a master in governing the country; and during the Zhou Dynasty, the dietary system was formally established, and there was a person specializing in handling the diets of the royal family and sacrificial offerings. And then through the Eastern Zhou, Eastern Han Dynasty, Wei, Jin, North and South Dynasties, Sui, Tang's continuous enrichment and development, to the Northern Song Dynasty developed to the peak, and become one of the top ten cuisine with a unique flavor.
◎ "Barrel chicken" is a famous dish in Henan, with heavy
double boiled chicken soup and then boiled chicken, taste
Road is enough flavor.
Speaking of the uniqueness of Yu cuisine, it can be described in four sentences: "rigorous selection of materials, fine knife work, the soup, and moderate quality and flavor".
First of all, if you want to cook a good dish, the material must be used first. The Henan cuisine has a wide range of materials, but the selection of materials carefully, according to the four seasons to select the most appropriate and delicious ingredients, such as the local rumors that "carp eat a foot, carp eat eight inches," which is an illustration of the Henan chef's selection of ingredients. Chinese cuisine has always been concerned about the work of the knife, Henan cuisine is even more so, in Henan, there is a saying that "cut must be neat, slice must be even, to solve must be more than half, chopping without confusion," said Henan chefs should have the traditional techniques. Henan famous chefs usually have the knife of the gods, cut out the silk, fine as a needle; slice out of the slice, as thin as a cicada wing, and make sure that the cut and solve the whole, with the knife moderation.
We all know that the Cantonese have the habit of making soup, but often overlooked the Henan people are also very love soup, the degree of love for soup, from the "Luoyang water seat" this famous feast, soup soup water accounted for most of the can be glimpsed one by two. The love of soup is related to the geography and climate of Henan, because Henan is surrounded by mountains and has a dry and cold climate, so the people of Henan use local specialties to cook various kinds of soup. There is a popular saying: "the accent of the opera, the cook's soup", which is a description of the meals and food, the people of Henan on the soup soup soup and attention.
The soup of Henan, according to the cooking method of the dishes and there are head soup, white soup, hair soup and clear soup, and at the same time to ensure that "clear is the bottom, thick is milky white, fragrant hanging lips, cool and not greasy", the types of complex and varied. And fried, boiled, exploded, fried ......, Yu cuisine cooking techniques up to more than 50 kinds, no matter how the cooking method, are very important to the fire throat, pay attention to "cooking must be moderate, adjusting must be even and", is to do the taste of the dishes moderate refreshing, light and not salty, salty and not heavy, with oil and do not see oil.
Luoyang Water Seat: Peony Swallow easily handle Wu Zetian
◎ "braised two-color" is actually red and white bean curd hot and sour soup
A people's chef, what ingredients to prepare? How to receive the female emperor who is used to eating big fish and meat in the palace? When Wu Zetian toured Luoyang, this problem makes Luoyang cooks hurt their brains. As the saying goes, a clever woman can't cook without rice, and the chef who couldn't find any delicacies remembered that the people of Luoyang have always loved to eat soup and water, so the ingredients produced locally in Luoyang, cooked into a meat and vegetable soup feast, and I didn't expect to make the fresh taste but let Wu Zetian was full of praises, and even brought these dishes into the palace kitchen, and then, it became the Luoyang water feast that has been passed down through the ages and is known throughout China and abroad.
In addition to the feast to the soup category, but also because the whole seat **** 24 dishes, serving one after another, as if running like water, so the name of the water feast. 24 dishes, first of all, the first eight cold dishes, cold dishes, meat, vegetarian, all to the local wild vegetables, cold noodles based. After that, there will be one large dish with two medium dishes, four large dishes and eight medium dishes.
The first big dish is "Peony Swallow Vegetable", which is made by slicing radish into thin slices and cooking it after nine steams and nine suns, and heating up the soup, which is quite delicious.
◎The water-bleached meatballs are one of the more refreshing dishes in the water table
The second major dish is the stewed chicken, which is stewed until it's cooked to perfection and served in a clear, flavorful broth, making it an authentic cooking recipe. The third main course is "Spicy Catfish Fillet", which is sweet and sour with a hint of spiciness, with a special taste, coupled with the fine and dense catfish, this is the so-called "food of the world"! One of the second dishes that comes with the third main course, the "floating croquettes", is also a rare and delicious dish. This dish is made of chicken breast, the meat is not only not astringent, but also delicate and soft, and with green vegetables and vermicelli, it is the lightest soup dish in the whole table.
The fourth major dish is "Eight Treasures Rice Stir-Fried in Oil", which is fried in oil and eaten
The fourth major dish is "Eight Treasures Rice Stir-Fried in Oil", which is stir-fried in oil.