Cooking ingredient science, cooking ingredient processing technology, cooking technology, cost accounting, nutrition and hygiene. Systematically teach the preparation of hot stir-fries, large dishes, snacks, snacks, hot pots, steam pots, pots, earthen pots, clay pots, stone slabs and other dishes, and teach the techniques of deboning whole chickens, ducks and fish, food carving and plating.
Onions, ginger and garlic
1. When using onions, ginger, and garlic to stir-fry in a pot, they should be cut into fine pieces so that they are easy to be heated and taste. However, if they are cut into sections, slices, or pieces, they will not be easily effective.
2. When boiling the pot, you should pay attention to the fact that the oil temperature is preferably between 20% and 30%. If the cooking temperature is too low, the aroma will not come out. If the cooking temperature is too high, the onion, ginger, and garlic paste will turn black, which will not only affect the appearance of the finished dish, but also affect the taste.
Place of origin
The history of Xuzhou cuisine can be traced back to the period of Emperor Yao in ancient times. Yao granted Peng Keng (Peng Zu), a descendant of Zhuanxu, here and called it the "Great Peng Kingdom" ("Hanshu Geography"). The Dapeng clan was the earliest clan tribe in Jiangsu to have the prototype of a state. It went through the Xia and Shang Dynasties and was destroyed in the period of King Zhou of the Shang Dynasty. Xuzhou’s culinary culture has a history of more than 4,000 years.
There is a sentence in "Chu Ci Tianwen": "Peng Keng pours pheasants, how can the emperor enjoy it? If his life is long, how can his husband be long?" Wang Yi's annotation and Hong Xingzu's supplementary annotation both say: Peng Zu was good at spooning and served Emperor Yao. He was rewarded by Yao and was granted the title of Pengcheng. Peng Keng was China's first professional chef and is now revered as the founder of the culinary industry. He has famous dishes such as pheasant soup and Tibetan fish with sheep. Among the cultural relics unearthed in Xuzhou, there are black pottery pieces, colored pottery pieces, coarse sand red pottery pieces, tripods, Gui, Li, steamers, etc. belonging to the "Longshan Culture" in the Neolithic Age, as well as the tombs of the King of Chu from the Western Han Dynasty, including a kitchen. , stove, restaurant, and ceramic cookware, tableware, etc. These unearthed cultural relics prove that Xuzhou thousands of years ago has become one of the areas with developed human production and food culture.
During the Spring and Autumn Period and the Warring States Period, Pengcheng was a Song town. During the Warring States Period, the Song Dynasty abandoned Suiyang and moved its capital to Pengcheng (Qian Mu's "A Study of Pengcheng, the Capital of the Song Dynasty during the Warring States Period"). At that time, Pengcheng was "a place where merchants gathered, restaurants were dotted all over the place" and there were "stations and hotels", and the catering industry developed rapidly. According to historical records, Yi Ya, who was "the master of cooking" at that time, settled here in his later years. Later generations have a shop "Yi Ya Ju" to commemorate him. There are also famous dishes such as "Yi Ya Five Flavor Chicken" on Wenting Street in Xuzhou. The "Eight Plates and Five Gui" banquet of Duke Huan's princes is still used today.
In the Chu-Han period when Liu Bang and Xiang Yu were fighting, Xiang Yu dominated and made Pengcheng his capital. According to "Dapeng Cooking Records", the Overlord organized a "dragon and phoenix banquet" for Concubine Yu during the "Founding Ceremony". Later, Zhang Sanju wrote a poem about it, saying, "A feast of dragons and phoenixes, you can taste all the delicacies in the world. The delicacies are all over the world, and it is doubtful that they are in the sky." At that time, Pengcheng had become a political and military center, and inns, restaurants, and restaurants prospered accordingly. As a result of the conflict between Chu and Han, Liu Bang conquered the world, was called the Emperor of the Han Dynasty, and made Xi'an his capital. According to "Old Stories of Sanfu": "The Supreme Emperor (Liu Bang's father) was unhappy in Guanzhong, and the great ancestor moved to Fengfei, a butcher, wine seller, and cake seller, and established Xinfeng County. Therefore, there are many villains in one county." "Xijing Ji" is also recorded. This period of history is called "Eating from the East and Migrating to the West".
According to "Historical Records: The Benji of Emperor Gaozu": In 196 BC, after Liu Bang put down the rebellion of Huainan Wang Yingbu, he returned to his hometown of Peigong and held a banquet to entertain his brothers and sisters from the same hometown. When he was drinking heavily, Liu Bang was building a building and singing: "The strong wind is blowing, the clouds are flying, the Weijia sea is returning home, and the warriors are here to guard the four directions." Later generations called it the "Song of the Strong Wind". Historical data records that Liu Bang gathered famous teachers and held a banquet with hundreds of officials in Pei. Later, someone wrote a joint praise saying: "Gathering the golden wine of the great ancestor from all over the world in his hometown, he gathered the delicacies of Kyushu with money and food secretly in Pengyu." The grand banquet at that time can be seen.
In the Han Dynasty, Xuzhou’s cooking technology had developed greatly. "Hanshu" records that "Yin Xian of Han Dynasty was the governor of Xuzhou, and he used a small copper cauldron and a steamer to cook for a day." It is not difficult to see from this that at that time, the cumbersome pottery cauldrons and bronze tripods had been replaced by thin and compact copper cauldrons, and lightweight cooking utensils were available. This was a great progress in cooking utensils. Using a small pot to stir up the fire made the dishes crispy and tender. , the origin of freshness. At that time, there were "female chicken holding eggs", "Peigong dog meat", "mandarin duck chicken", etc., and banquets such as "dog banquet", "dragon wind banquet", "eight plates and five gui", etc.
During the Western Han Dynasty, more than ten generations of Chu kings and Pengcheng kings made Xuzhou their capital.
During the Southern and Northern Dynasties, the Xuzhou Governor's Department moved repeatedly, and the catering industry continued to expand. Chefs run restaurants and restaurants everywhere to make a living. Therefore, cooking techniques and local flavor dishes have spread to various places. At that time, a famous person wrote a couplet for the "Yi Yaju" restaurant: "The eight heroes of the Zhou Dynasty dismounted when they heard the fragrance, and the three heroes of the Han Dynasty stopped when they knew the taste." This shows that the dishes at that time were of a very high level.
The Han Dynasty stone portraits unearthed in Xuzhou can provide a glimpse of Xuzhou’s diet. Among the unearthed stone portraits of the Han Dynasty, there are official banquets, restaurants, singing and dancing banquets, two people drinking together, and four people drinking. The raw materials include chickens, fish, rabbits, deer, wild geese, etc.; some cooks slaughter animals according to the table; There are scenes of cooks setting fire to cook, working on desks, and scenes of cured fish and dried meat hanging high in the courtyard. Among the Han Dynasty portrait stones discovered by King Han in Tongshan County, Xuzhou City, what is particularly outstanding is that half of them are kitchen affairs.
It can be seen that Xuzhou’s cooking technology was developed in the Han Dynasty and there were many gourmets and chefs. "Old Songs of the Han Dynasty" says: "Go to the Golden Palace, hold the golden bottle, welcome the distinguished guests, and enter the Golden Gate. Enter the Golden Gate, go up to the Golden Hall, and find the kitchen utensils and delicacies, and the pigs and sheep are cooked in the wood. The master goes forward to drink, singing and dancing like a merchant of the Qing Dynasty, throwing pots and playing the harp , gaming and resumption." As the song goes, the stone portraits all show the prosperity of food and drink.
"Longmen Fish" is a famous delicacy in Xuzhou with a history of more than 1,570 years. This dish was created by Liu Yu, who later became Emperor Wu of Song Dynasty in the Southern Dynasty and his capital was Nanjing. During the Northern Expedition, Liu Yu came to Xuzhou for a banquet at the Theater Stage and asked the chef to prepare this dish for his officials. Later, Liu Yikang was named King of Pengcheng. When the Northern Wei Dynasty invaded Xuzhou and the Song army moved south, there were cooks and a large number of people engaged in catering who crossed the river with the Tu people. In ancient times, it was called the "Eastern Food Migration to the South". The Northern Wei Dynasty occupied Xuzhou and Huaibei, and foreigners brought northern cuisine to Xuzhou. This period was the largest exchange period in the history of Xuzhou's cuisine.
From Cao Wei of the Eastern Han Dynasty to Emperor Wu of the Song Dynasty, Xuzhou has always been an important military town. During the Cao Wei Dynasty, the governor of Xuzhou governed Pengcheng and led the six kingdoms: Xiapi, Langya, Dongguan, Guangling, Pengcheng, and Donghai Kingdom ("Three Kingdoms"). After the Eastern Jin Dynasty, a large number of Tu people in the Xuzhou area crossed the river. Sima Rui then set up overseas Chinese in Jingkou (now Zhenjiang) to govern Xuzhou, which was called "South Xuzhou", so it was also called "North and South Xuzhou". He was once stationed in Guangling and other places. /p>
As a result, people invaded from the south, and people from the south moved from the north. Xuzhou|After many migrations, many changes naturally occurred.
During the Tang and Song Dynasties, poets Han Yu, Bai Juyi, Li Shangwen, Su Dongpo, etc. traveled and lived in Xuzhou. They were not only famous for their poetry, but also created many famous dishes that were popular in Xuzhou. Han Yu, one of the Eight Great Masters of the Tang and Song dynasties, was good at food and wrote many poems about dishes. When he was the general magistrate of Xuzhou, he once cooked fish by himself, which was later called "Moxibustion Fish". Bai Juyi, who lived in Xuzhou with his father for more than 10 years (his father Bai Jigeng was appointed as the magistrate of Pengcheng County), loved to eat a kind of duck, which made his family happy, so he called it "Lotte duck"; Su Dongpo, who called himself "an old gourmet", served as the prefecture shepherd in Xuzhou for the second time. In 1998, his four dishes were known as the "Four Treasures of Dongpo" and have been passed down through the ages. There is a poem that praises: "The bachelor is a popular gourmet, and his cooking skills make him rich. The four treasures have passed down the delicious taste for thousands of years, and the gentleman has no reason to boast about it." Thanks to the contribution of these literati, the food history of this period further developed. . In the sixth year of the Republic of China (1917), Kang Youwei once said in Xuzhou, "There is no Song Dynasty cooking method in the Yuan and Ming Dynasties, and today's people follow the ancient style." During the Yuan and Ming Dynasties, Xuzhou, located at the transportation hub, experienced unprecedented prosperity. At that time, Buddhism flourished and there were The vegetarian restaurant "Cihangyuan" opened by monks; Buddhist-style "Tianhua Banquet", "Chrysanthemum Banquet", "Su Bazhen" and other famous dishes are also on the market from time to time.
Therapeutic dishes of the era were widely available in Xuzhou. At that time, there was the "Yiyage" restaurant named after Yiya. There were four dishes with different flavors that were popular in the world, namely the current "Yangxin Duck", "Four Truth Balls", "Almond Tofu" and "Sanzheng Chicken".
"Tiao Ding Ji" is a food monograph from the Qing Dynasty. The book records many Xuzhou dishes. For example, the book records that Tongshan's "Wind Pig is famous all over the world".
Xuzhou has a mild climate, crisscrossed rivers, and rich animal and plant resources. Xuzhou's ancient raw material songs include "East Pig, West Sheep, Green Pheasant", as well as the nationally famous "Moss Dried" and "Four-hole Carp", both of which are Xuzhou's famous products.
During the Kangxi period of the Qing Dynasty, Prince Yinzhen (later Emperor Yongzheng) and his companion Nian Gengyao went to the home of the champion Li Pan. The banquet was prepared by Li Zichang (a famous chef during the Kangxi period). The main dishes were " The four dishes including "Fish and Mutton Nuggets" and "Fried Pecker" are still good stories today. Li Zichang was honored as a master by chefs in Xuzhou. Kang Youwei once praised, "Li Zhai, the founder of Pengcheng, suddenly emerged and spit out rainbows."
In modern times, Xuzhou's cooking industry has developed rapidly, forming unique traditional skills. All kinds of banquets have different styles, such as "Lu Ming Banquet", "Eight Plates and Five Gui Banques", "Big Ten Styles", "Five Lucky Banquets", "Shi Jia Su Banquet", etc.
Overview. The development of Xuzhou's catering industry and cooking techniques not only has unique techniques, but also famous restaurants, famous chefs, and famous dishes have been handed down from generation to generation. They have also spread to various places and are exchanged with local dishes across the country. Other cuisines have a certain influence (the ancestor of hundreds of dishes)
The characteristics of Xuzhou cuisine: mainly fresh, with five flavors, gorgeous and solid, beautiful and clean, clear but not thin, thick but not thick. Zhuo is good at frying, cooking, popping, boiling, roasting, steaming, and simmering. He uses a wide range of ingredients, pays attention to dietary therapy, and has strong local characteristics.