"Excellent Cuisine" —— When Chicken Soup Meets Xi Shi Tongue

Fujian cuisine, as one of the eight major cuisines in China, is famous for its soup dishes at home and abroad. Xishi Tongue is a classic dish in Fujian cuisine, but when chicken soup meets Xishi Tongue, what kind of delicious food will it produce?

Let's learn about the culture of Fujian cuisine with me and look at the masterpiece of this Fujian cuisine!

This dish is a soup dish, which can be described as a "masterpiece" of Fujian cuisine with seafood-flavored raw materials.

(Qing dynasty) Xu ke wrote in "Qing barnyard grass banknotes": "Xi Shi's tongue is made in Fujian, and it is very fresh." Yu Dafu wrote in the article "eat drink man woman in Fuzhou": "The mussels in Fuzhou were produced in February and March, and their fat beauty is from Changle mussel meat. The wonderful product with good color and fragrance is the tongue part of the mussels.

Xi Shi Tongue, commonly known as "sea mussel", has a large, slightly triangular shell, with a yellowish brown skin on the shell surface, lavender at the top and lavender inside.

Xi Shi Tongue, commonly known as "sea mussel", has a large, slightly triangular shell, with a yellowish brown skin on the shell surface, lavender at the top and lavender inside. Although all of them are distributed along the coast of China, the quality of Xishi Tongue is the best from the south of Chuanshanxing to Wenwusha in Meihua Town, Changle City, and it is known as "Minjiang mussel".

Sea mussels, as mentioned in the above books, are produced in Changle, especially in Zhanggang, Changle. It happens to be the intersection of salt and fresh water, and the sediment is washed by the tide, white and crystal clear, forming a flat shallow beach with a small size in Fiona Fang. Due to this unique geographical environment, the mussels produced weigh 232 each, and the heaviest is no more than 52. The meat is tender, the tip of the tongue is crisp, and the taste is delicious, which is beyond the reach of other places. It is said that only Zhanggang in Changle City and Venice in Italy can produce such delicious mussels.

"retting" refers to the cooking method in which small raw materials are cooked quickly in boiling soup. The method of "Mao" began to appear in the literature in the Song Dynasty. The dish "Chicken Soup with Braised Sea Shellfish" can be called the miracle of Fujian cuisine. Although there is only a pavilion with a tip of the tongue that is about two inches wide and two inches long, it contains four characteristics of Fujian cuisine: clear, light, fresh and crisp.

The reason why this dish is called "a masterpiece" is that "soup" is also the key. This "soup" is called "Sanrong soup". First of all, using domestic old hens (leaving chicken breast and chicken blood), pig backs and beef, after stewing, precipitate to remove impurities and filter out "soup"; Secondly, chop the chicken breast into minced meat, add chicken blood and knead it into pills, commonly known as chicken minced pills, steam it in a steamer, and then precipitate to remove impurities. After three processes of stewing, boiling and steaming, it is finally made into a clear "soup" like water.

The mussel meat is cut off with clear soup first, and then the soup is poured out after the "Sanrong soup" is used for the first time, so that the mussel meat is delicious. When waiting for the table, use the "Sanrong Soup" with a temperature of 111℃ as the table to soak the mussel meat, and taste it immediately after serving. Therefore, this dish can be described as the highest realm of Fujian cuisine: "light and crisp" and "mellow and meaningful".

"Braised mussels in chicken soup" had this dish in the Song Dynasty. After tasting this dish, people of all ages are unforgettable and admire it.