Jin cuisine has a profound historical background and cultural accumulation, especially driven by Shanxi merchants, Jin cuisine is all the rage with excellent system, and a number of Jin cuisines have also gone out of Niangziguan. Historically, Jin cuisine has a strong influence and a glorious history, which once made the people of Sanjin proud. The basic flavor of Jin cuisine is salty and fragrant, supplemented by sweet and sour. Jin cuisine is simple in material selection, pays attention to firepower in cooking, pays attention to the original flavor after cooking, and is good at various cooking techniques such as frying, frying, simmering, roasting, stewing, roasting and steaming. The regional characteristics are obvious and the flavor characteristics are different. Cuisine can be divided into three categories: southern, northern and Chinese. The south road is dominated by Yuncheng and Linfen, with seafood as the main dish and light taste.
The North Road is represented by Datong and Wutai Mountain, and the dishes pay attention to heavy oil and heavy color.
The dishes in Zhonglu mainly come from Taiyuan, which combines the advantages of the north and the south. The ingredients are carefully selected and carefully matched. Salty taste is dominant, supplemented by sweet and sour. The dishes are crisp, tender, heavy in color and taste.
There is also a geographical division: Jinzhong cuisine, Jinnan cuisine, Shangdang cuisine and Jinbei cuisine.
Jinzhong cuisine, centered on Taiyuan, the provincial capital, is a well-developed private cuisine in Taigu, Pingyao, Qixian and other places in the Ming and Qing Dynasties. It has absorbed the cooking methods of other cuisines (mainly Shandong cuisine) and gradually formed a unique set of local cuisines.
Jinnan cuisine is represented by Linfen and Yicheng. Its taste is spicy, sweet and slightly sour, and its cooking methods are frying, frying, stewing and making soup dishes.
Shangdang cuisine is represented by Changzhi and Jincheng in Shangdang Basin. Its taste is similar to that of Henan cuisine, and it is good at techniques such as smoking, pickling, burning and stewing.
Northern Shanxi cuisine is represented by Datong, Xinzhou and other places. Due to the special geographical location, unique cooking methods such as roasting, stewing and rinsing have been formed. Emphasis on taste, strong oil and salty taste are typical characteristics of dishes in northern Shanxi.
In addition, the vegetarian dishes series represented by Wutai Mountain are mainly Buddhist dishes with mushrooms, various fungi and vegetables from Taiwan Province, which embodies the characteristics of vegetarian dishes in one of the four Buddhist holy places and has been highly praised by people in the catering industry.
Even so, it is difficult to cover all the characteristics of Jin cuisine. For example, according to the cooking skills and characteristics of dishes, Jinzhong cuisine can be divided into two categories: "Hangzhou cuisine" and "Zhuang cuisine". "Hangzhou cuisine", also known as "market cuisine", generally refers to the common dishes widely circulated in the social catering industry. It is characterized by a wide range of materials, diverse cooking techniques and attention to the shape after cooking. It is a daily dish in restaurants, restaurants and post stations. However, "Zhuang cuisine" is different from "Hangzhou cuisine". Hangzhou cuisine mainly refers to dishes originated in special places such as wealthy businessmen, money houses, bureaucrats and government offices in Jinzhong area for their own enjoyment. The chef of "Zhuangcai" is a famous chef hired by these wealthy businessmen from all over the world to serve shopkeepers, shopkeepers and businessmen who have close business relations. The cooked dishes are extremely exquisite, the materials are also extremely exquisite, the production is fine, and the health care is emphasized, which is the rare essence of traditional dishes in Jin cuisine.
Although the classics of Jin cuisine are still vivid in ancient times,
Traditional dishes in Jin cuisine include sweet and sour fish, stewed mutton, stir-fried cypress meat with onion, shredded Chinese yam, iron preserved eggs and fermented bean curd. Shanxi's famous flavor snacks include "Nao", Daoxiao Noodles, fish-pulling, cat's ear, oat noodle and Wenxi cake. Among condiments, Qingxu mature vinegar, Daixian pepper, Yanbei sesame oil and Yingxian purple garlic are all very famous. Shanxi pasta is especially famous for its many varieties, unique eating methods and different flavors. The finished product is tough or soft, smooth and refreshing, with a long aftertaste. The strangest thing is that Shanxi pasta can be a feast, and it will not be the same from beginning to end.
Reflections on the strengths and weaknesses of jin cuisine.
In recent years, the development of Jin cuisine has fallen behind. Many consumers from other places, including locals, only know Shanxi pasta, while the famous Jin cuisine only knows "oily meat".
The main reason for the stagnation of Shanxi cuisine is that "a clever woman can't cook without rice". Due to the limitation of resources, traditional techniques such as steaming, frying, stewing, frying, stewing and stewing of Jin cuisine can not give full play to their advantages; At present, other cuisines pay attention to nutrition, health, fashion and freshness, and pay attention to diet structure, while the style of Jin cuisine, which is rich in oil and heavy in taste, remains unchanged, and the innovation of cooking skills is insufficient, which makes it unable to be unique among many cuisines. At present, all walks of life in Shanxi have reached a consensus that "Jin cuisine" urgently needs to create new food culture, ideas and thoughts, so that the long-standing Jin cuisine culture can be carried forward.
Xun Ziyun: "You can't take Wan Li Road without accumulating steps;" If you don't accumulate small streams, you can't become rivers and seas. "With the development of Shanxi's economy, the development speed of Shanxi cuisine has accelerated, which has attracted the attention of the catering industry in China. In 2002, at the Hangzhou Food Festival, Jin cuisine was rated as one of the eight major cuisines. At the China Catering Expo held in Chengdu in 2005, Shanxi pasta performed well and was highly praised by the industry. " The number of pasta in the world is Taiyuan, and the delicacies of mountains and seas are difficult to compare with fresh ones. The taste is overwhelming in the north and south of China, and the tongue is in the sky. "In recent years, the' Pasta Festival' in Shanxi has made Shanxi pasta world-famous and revived the brand of Shanxi cuisine.
The rise of Jin cuisine revived its glory.
Looking back on history and looking forward to the future, the revitalization of Jin cuisine needs to seek development in summary, progress in learning and brand competition. Government organizations, catering experts, famous chefs and famous shops in Shanxi have joined forces to take a series of measures such as support, guidance, research, innovation and publicity to greatly enhance the influence of Shanxi cuisine; Looking around the land of Sanjin, Shanxi Restaurant, Bingzhou Restaurant, Jinyunlou Restaurant, Sanjin Restaurant and Furong Restaurant, which are famous for Sanjin cuisine, have made great achievements in recent years, not only representing Shanxi's taste and enjoyment level, but also casting their own brands; Looking at the whole country, there are also professional Jin cuisine restaurants in developed cities such as Beijing, Shanghai, Guangzhou and Tianjin. "Jin cuisine" is no longer synonymous with middle and low-grade catering. I believe that in the near future, "Jin cuisine" will once again become a wonderful flower of China catering industry!