cooking raw materials science, cooking raw material processing technology, cooking technology, cost accounting, nutrition and hygiene. Systematically teach the cooking of hot stir-fried dishes, big dishes, snacks, hot pot, steam pot, earthen pot, clay pot, slate and other dishes, and teach the whole chicken, duck, fish boneless, food carving and platter technology.
onion, ginger and garlic
1. When using the wok of onion, ginger and garlic, it should be cut into fine powder, so that it is easy to smell when heated, but it is not easy to play a role if it is cut into sections, slices and blocks.
2. It is better to pay attention to the oil temperature of 2% to 3% when frying the pot. If it is too low, there will be no fragrance, while if it is too high, the paste of onion, ginger and garlic will turn black, which will not only affect the appearance of the finished dish, but also affect the taste.
the birthplace
the history of Xuzhou cuisine can be traced back to the period of Emperor Yao in ancient times, where Yao named Peng Keng (Peng Zu), a descendant of Zhuan Xu, as the "Great Peng Country" (Geography of Hanshu). The Da Peng clan is the earliest clan tribe in Jiangsu province with the embryonic form of the country. After Xia and Shang dynasties, it was destroyed in Shang Zhouwang period. The cooking culture in Xuzhou has a history of more than 4 years.
In The Songs of the South, Tian Wen said, "Peng Keng pours pheasants, what is the emperor interested in?" How long will the husband last? " In the sentence, both Wang Yi's note and Hong Xingzu's supplementary note said: Peng Zushan spoon, serving the emperor Yao, was rewarded by Yao, and was sealed in Pengcheng. Peng Keng, the first professional chef in China, is now regarded as the ancestor of the kitchen line, and famous dishes such as pheasant soup, mutton and Tibetan fish have been handed down from generation to generation. Among the cultural relics unearthed in Xuzhou, there are black pottery, painted pottery, coarse sand red pottery, tripod, reed, retort, etc. belonging to the "Longshan culture" in the Neolithic Age, as well as the tombs of Chu kings in the Western Han Dynasty, including kitchens, stoves, restaurants, and pottery cookers and tableware. These unearthed cultural relics prove that Xuzhou has become one of the developed areas of human production and food culture thousands of years ago.
during the spring and autumn period and the warring States period, pengcheng was a city of song dynasty. During the Warring States Period, Song abandoned Suiyang and moved to Pengcheng (Qian Mu's Textual Research on Pengcheng, the Capital of the Warring States and the Song Dynasty). At that time, Pengcheng was "full of merchants, restaurants scattered all over the city" and had "post houses", and the catering industry developed rapidly. According to historical records, Yi Ya, who was the "cook" in those days, settled here in his later years. Later generations have a shop to commemorate him, "Yi Ya Residence", and there are famous dishes such as "Yi Ya Five Flavors Chicken" in Wenting Street of Xuzhou. The banquet of "Eight Dishes and Five Decades" by Duke Huan is still in use today.
during the Chu-Han period when Liu Bang and Xiang Yu were contending, Xiang Yu dominated and made Pengcheng his capital. According to the Record of Da Peng's Cooking, Bawang hosted a "Dragon and Phoenix Banquet" for Empress Yuji when he was in founding ceremony. Later, there was a poem entitled "A Dragon and Phoenix Banquet, Taste all the fresh in the world". It's a wonder that it's nine days. " At that time, Pengcheng had become a political and military center, and inns, restaurants and restaurants flourished. As a result of the struggle between Chu and Han, Liu Bang won the world, called Emperor Gaozu and made his capital in Xi 'an. According to Three Ancients' Old Stories, "Tai Shang Huang (Liu Bang's father) was not happy in Guanzhong, while Gao Zutu (moved) was rich in butcher, wine seller and cake seller, and was established as Xinfeng County. Therefore, there are many villains in one county. This matter is also recorded in Xijing Ji. This period of history is called "moving east to the west".
According to Records of the Historian Gaozu, in 196 BC, Liu Bang returned to Peigong, his hometown, to give a banquet in honor of his fellow countrymen's elder brothers, after pacifying the rebellion of Ying Bu, king of Huainan. When the wine was drunk, Liu Bang struck the building and sang, "The wind rises in cloud flying, Vega returns to his hometown in the sea, and the brave men guard the four sides." Later people called it "The Song of the Wind". According to historical records, Liu Bangji was a famous teacher, and pei yu, a hundred officials at Jiang Zhen's banquet. Later, some people made a joint praise cloud: "Gathering all the treasures of the four seas, the great ancestor Jin Zun, in his native land, will make Kyushu cuisine and Qian Keng's meals secret to Peng Yu." At that time, the grand banquet was evident.
in the Han dynasty, the cooking technology in Xuzhou has developed greatly. "Han Shu" records that "Han Yingchuan and Yin Xian were the secretariat of Xuzhou, cooking in a small copper kettle in one day". It is not difficult to see that the clumsy pottery kettle and bronze tripod were changed into light and small copper kettles at that time, and a lightweight cooker was available, which was a great progress of the cooker. It was the origin of crispy, tender and fresh instant dishes with a small pot. At that time, there were already "Cuckling Chicken with Eggs", "Pei Gong Dog Meat" and "Yuanyang Chicken", and banquets included "Dog Banquet", "Dragon Wind Banquet" and "Eight Dishes and Five Decades".
in the western Han dynasty, there were more than ten generations of Chu kings and Pengcheng kings who made Xuzhou their capital. During the Northern and Southern Dynasties, Xuzhou secretariat department moved repeatedly, and the catering industry continued to expand outward. Chefs run restaurants and restaurants everywhere for a living, so cooking techniques and local flavor dishes flow into various places. At that time, a famous person wrote an inscription for the "Yi Ya Residence" restaurant, saying, "On the eighth day of the week, eight people got off the horse when they heard the fragrance, and Han Sanjie stopped when they knew the taste." It can be seen that the dishes at that time were of a fairly high level.
You can get a glimpse of Xuzhou's diet from the Han stone reliefs unearthed in Xuzhou. Among the unearthed Han stone reliefs, there are official banquets, restaurants in the city, song and dance banquets, two people drinking and four people drinking; Raw materials include chicken, fish, rabbits, deer, geese, etc. There are people who slaughter animals by case, chefs who cook and operate desks, and scenes of preserved fish and dried meat hanging high in court. Among the Han stone reliefs found in Hanwang, Tongshan County, Xuzhou City, it is particularly prominent that the internal affairs of the kitchen account for half.
It can be seen that the cooking technology in Xuzhou in Han Dynasty was developed, and there were many gourmets and chefs. "The Ancient Song of Han Dynasty" said: "Go to the Golden Palace, wear a golden bottle, extend the distinguished guests, and enter the Golden Gate. Enter Jinmen, go to Jintang, cook pigs and sheep in the firewood. The host went forward to drink, singing and dancing for the sake of clear business, throwing pots to play the piano, and gambling resumed. " Stone reliefs, as the song goes, all show the prosperity of diet.
"Longmen Fish" is a famous dish in Xuzhou with a history of more than 157 years. This dish was made by Liu Yuzhi. Later, he became Emperor Wu of the Southern Song Dynasty, and his capital was Nanjing. During the Northern Expedition, Emperor Wu of Song came to Xuzhou to have a banquet in the circus platform, and asked the chef to cook this dish to entertain the ministers. Later, Liu Yikang was named King of Pengcheng. When Xuzhou was occupied by the Northern Wei Dynasty and Song Jun moved south, there were chefs and a large number of people engaged in catering who crossed the river with the Tu people, which was called "eastward food moving south" in ancient times. The Northern Wei Dynasty occupied Xuzhou and Huaibei, and foreigners brought northern food to Xuzhou. This period was the biggest exchange period in the history of Xuzhou food.
From Cao Wei to Song Wudi in the Eastern Han Dynasty, Xuzhou has always been a military center. During Cao Wei's reign, Xuzhou was the governor of Pengcheng, leading six counties: Xiapi, Langya, Dongguan, Guangling, Pengcheng, and Donghai ("The Three Kingdoms Meeting the Square Domain"). After the Eastern Jin Dynasty, a large number of people in Xuzhou crossed the river, and Si Marui 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" and was once stationed in Guangling and other places.
As a result, people invaded south, people from south moved north, and Xuzhou | naturally changed after many migrations.
During the Tang and Song Dynasties, poets such as Han Yu, Bai Juyi, Li Shangwen and Su Dongpo toured and lived in Xuzhou. They were not only famous for their poems, but also created many famous dishes to spread in Xuzhou. Han Yu, the eight masters in Tang and Song Dynasties, had a good diet, and there were many poems about dishes alone. When he was in Xuzhou, he cooked fish by himself, and later called it "the more moxibustion fish". Bai Juyi, who has lived in Xuzhou with his father for more than 1 years (his father Bai Jigeng was appointed as Pengcheng county magistrate), loves to eat a kind of duck, and his family is happy, so he is called "Lotte Duck"; Su Dongpo, a self-proclaimed "gourmet", worked as a state shepherd in Xuzhou for two years, and his four dishes were praised as "four treasures of Dongpo" and passed down through the ages. There is a poem praising "Bachelor's Romantic Gourmet, who has the skill to cook. Four treasures have been passed on for thousands of years, and gentlemen have no reason to boast. " Thanks to the help of these literati, the diet history of this period has been further developed. In the sixth year of the Republic of China (1917), Kang Youwei once said in Xuzhou that "there was no Song method in the Yuan and Ming Dynasties, and today's people learn from the ancient times." During the Yuan and Ming Dynasties, Xuzhou, located at the transportation hub, experienced unprecedented prosperity. At that time, Buddhism flourished and there was a vegetarian restaurant "Cihang Garden" run by monks. Famous dishes such as "Smallpox Banquet", "Chrysanthemum Banquet" and "Su Bazhen" with Buddhist flavor are also popular from time to time.
Dietotherapy dishes of the Times were widely popular in Xuzhou. At that time, there was the Yi Ya Pavilion restaurant named after Yi Ya, and there were four dishes with different flavors, which were popular in the world, namely, nourishing duck, Sidi meatballs, almond tofu and Sanzheng chicken.
Tiaodingji is a diet monograph in Qing Dynasty, which records many Xuzhou dishes, such as Tongshan's record that "the wind pig is famous all over the world".
Xuzhou has a mild climate, rivers and abundant animal and plant resources. The ancient raw material songs in Xuzhou include "East Pig and West Goat Qingshan Chicken", and the nationally famous "Dried Moss" and "Four-hole Carp", all of which are famous products in Xuzhou. During the reign of Emperor Kangxi of Qing Dynasty, Yin Zhen (later yongzheng emperor) once went to the home of Li Pan, the top scholar, with his escort Nian Gengyao. The reception banquet was made by Li Zichao (a famous chef in the reign of Emperor Kangxi), and the main dishes were four dishes, such as "Fish holding sheep pieces" and "Fried pecking", which have been passed down as beautiful talks so far. Li Zichang was honored as a grandmaster by Xuzhou | Chef, and Kang Youwei once praised "Pengcheng Li Zhai Zu's majestic appearance made a sudden appearance and spat a rainbow.
In modern times, the cooking industry in Xuzhou has developed rapidly, forming unique traditional skills, and all kinds of banquets have different styles, such as "Luwu Banquet", "Eight Dishes and Five Decades", "Ten Kinds", "Wuji Banquet" and "Shi Jia Su Banquet".
Looking at the development of catering industry and cooking skills in Xuzhou, not only are the techniques unique, but also famous shops, famous teachers and famous dishes handed down from generation to generation, which are spread all over the country and exchanged with local dishes all over the country. Xuzhou cuisine is a major school of oriental cuisine, which has a certain influence on other cuisines in history (the ancestor of all cuisines).
Xuzhou cuisine is characterized by its freshness and five flavors. It is flashy, beautiful and clean, clear but not thin, thick and not turbid. It is good at frying, cooking, frying, slipping, roasting, steaming, buckling, etc. It has a wide range of ingredients, pays attention to dietotherapy and has strong local characteristics.