Many officials of the feudal dynasty in China, civil and military officials of Gaul, paid great attention to diet and hired famous chefs at a large price, creating many cooking skills and famous dishes handed down from generation to generation. Dongpo pork is said to have been created by Su Shi, a writer in the Northern Song Dynasty (NO. Dongpo lay man). Kung pao chicken is said to be the favorite of Ding Baozhen, the governor of Sichuan in Qing Dynasty. Some famous dishes in Tan Jiacai and Lekangnan Restaurant used to be formal dishes. Tan Jiacai's famous dishes include cauliflower duck, boiled chicken, yellow shark's fin, steamed crispy straw mushroom and mashed potatoes. The famous dishes of Lekangnan restaurant include kidney flower with sesame sauce, fish roll with chicken soup, mushroom pie, steamed chicken, peach blossom and rice noodles crossing the bridge.
Formal dishes originated from famous chefs in boudoir houses in the past. In those days, senior officials and tycoons "kept beautiful chefs at home and competed with each other", thus forming official dishes. In Beijing, the most popular official dish is the "Tan Jiacai" created by Tan and his son in the late Qing Dynasty.
Tan Jiacai pays attention to the fusion of artistic conception and dishes. As a formal dish, it is not easy to pass down. In the 1920s and 1930s, the three most famous private kitchens in Beijing: Duan Jia Cuisine in the military field, Wang Jia Cuisine in the financial field and Ren Jia Cuisine in the banking field all rose and fell with the rise and fall of government officials, and finally disappeared without a trace. However, Tan Jiacai, a private kitchen produced by bureaucratic families in the Qing Dynasty, took root in Beijing because of its unique color, fragrance and shape. The dishes of "Tan Jiacai" have four characteristics: first, the selection of materials is exquisite; Second, good blanking; Third, sufficient firepower; The fourth is to do it slowly and carefully, pursuing mellow and soft.
Mr. Shaoguang Zhu from Wenzhou Wuma Food Forest Company said that Wuma Hao Ming Hotel was introduced to Tan Jiacai because of its Tan Jiacai taste. Tan Jiacai's selected materials and exquisite production, especially its unique technology and seasoning, are deeply appreciated and respected by diners from all walks of life. Tan Jiacai is famous for its shark fin cooking. In Tan Jiacai, there are more than ten cooking methods for shark's fin, such as "three-silk shark's fin", "shark's fin in yellow sauce", "shark's fin in casserole" and "shark's fin in thick soup". Moreover, the rise and development of shark fin is entirely due to the chef's traditional craft, which is completely soaked in cold and hot water and has no fishy smell. Stewed with Tan Jiacai's special soup, the chicken wings are soft and rotten, and the taste is extremely mellow. Among all shark fin dishes, "Braised shark fin" is the best. This dish is made of precious yellow chicken wings (that is, Lu), and pays attention to eating clean chicken wings. Shark fin should be stewed on the fire for six hours. The shark fin soup stewed in this way is rich in flavor, soft and smooth to eat, and extremely delicious. Of course, it is worth mentioning that Tan Jiacai's soup, first scooped up a spoonful of thick soup and sent it into his mouth, suddenly felt an electric shock, and the taste buds stretched out. After a short period of unconsciousness, a fresh fragrance quickly spread in his mouth and went straight over his head. Stimulated by this fresh fragrance, the body fluid in his mouth has also been enriched, which makes people feel trapped in the "swamp" of taste. With the delicious soup, you can taste the bright and waxy shark fin after your taste is swept away, and you will feel that the shark fin is wrapped in soup, which will slowly bring delicious food to every part of your body, from your stomach to your pores. ...
Therefore, after eating Tan Jiacai, everyone feels that Tan Jiacai is full of fragrance, which will last for a long time after eating. They are all called "no waste of money" and "endless aftertaste" It is precisely because Tan Jiacai is different that someone once praised that "human food civilization has reached its peak".
Brief introduction of relevant personnel
Su Shi (1037 ~110/) was a native of Meishan in the Northern Song Dynasty. He is a famous writer and one of the eight masters in Tang and Song Dynasties. He is knowledgeable and versatile, and has high attainments in calligraphy, painting, poetry and prose. His calligraphy is also called "Song Sijia" with Cai Xiang, Huang Tingjian and Mi Fei. He is good at painting bamboo and strange stones, and he also has outstanding opinions on painting and calligraphy. He is a literary leader after Ouyang Xiu in the Northern Song Dynasty, and his prose is as famous as Ouyang Xiu. Poetry is as famous as Huang Tingjian; His poems are magnificent and bold in style, and his graceful words have been changed. He and Xin Qiji in the Southern Song Dynasty are also called "Su Xin", and both of them are bold and unconstrained poets.
Jia Youwu (1057) is a scholar, who was appointed as the main bookkeeper of Fuchang County and the bookmaker of Fengxiang Prefecture, and was called the History Museum. In the second year of Yuanfeng (1079), Zongshen knew Huzhou and was appointed as the censor. In the third year, he was demoted to Huangzhou Yong ying ambassador, built a house in Dongpo, and was named Dongpo lay man. Later, the money was transferred to the United States. In the first year of Yuan You (1086), Zhezong returned to Korea, where he became a calligrapher in China and obtained a bachelor's degree in Hanlin. Know the patent. In the ninth year, he was dismissed and exiled to Huizhou and Danzhou for three years (1 100). He was recalled to the north and died in Changzhou. The Complete Works of Dongpo, a total of 1 15 volumes, has been preserved to this day.