● Signature dishes:

Stewed elbow with ham

● Special dishes:

Shredded wormwood chicken, chicken bone marrow bamboo shoots, Hongyi birthday banquet, roasted venison.

● Classic dishes:

Eggplant owl (Xi m﹣ng), chicken skin shrimp ball soup, tremella pigeon eggs, own goal and Sam Sun deer tendon.

● Special staple food:

Tofu skin steamed bun

With the talent show "Dream of Red Mansions" in full swing, the classic "Dream of Red Mansions" has once again attracted people's extensive attention. A classic, which contains a lot of food culture. As mentioned in the book, including lunch, dinner, banquet; Mid-Autumn Festival Banquet, Duanyang Banquet and Yuanxiao Banquet; Birthday banquets, birthday banquets, family banquets, invitation banquets and many other banquets involve as many as 186 kinds of food. I don't know what the rich Jia family ate in those days. Today, we also try the classic food in A Dream of Red Mansions.

Market hot review

"red chamber fever"

Celebrate the red "red chamber" wedding banquet

A few days ago, after searching all over the capital, the reporter found that there were not many restaurants that could really cook red chamber dishes, only two or three. However, judging from their operating conditions, it is still quite good. Perhaps it is the rise of the "Red Chamber fever" this year that makes the banquet in the Red Chamber more prosperous. When many people get married, they will choose a banquet in the Red Chamber to entertain their guests.

Although Hongloucai is Jiangsu Huaiyang cuisine, "Hongloucai" has its own brand, among which Lai Jinyuxuan Restaurant and Grand View Garden Hotel are the most famous restaurants in Beijing. The Li Tao Chinese Restaurant of Jinglun Hotel also held the Red Chamber Food Festival to promote the red chamber food culture, because it deals in Huaiyang cuisine.

According to Luo Yong, the manager of Jinxuan Restaurant, this restaurant has been studying cabbages since 198 1, which can be said to be the earliest restaurant to develop cabbages. They selected 22 kinds of dishes, 6 kinds of soups, 5 kinds of porridge and 4 kinds of snacks in A Dream of Red Mansions as the main varieties, and made repeated research on the selection of materials, ingredients and seasonings. After years of research and innovation, Hong. Second, the flavor of the dishes is similar to that of Huaiyang cuisine, light and refreshing, sweet but not greasy; Third, the selection of materials is fine; Fourth, exquisite workmanship and beautiful shape. Fifth, it is rich in nutritional value.

Another restaurant that deals in red chamber dishes is the Grand View Garden Hotel in Beijing. When you walk into the Grand View Garden Hotel, you can feel the rich cultural characteristics of the Red Chamber. The "Red Mansion Banquet" is an elegant and distinctive banquet launched by Daguanyuan Hotel according to the description of Jia's banquet life in A Dream of Red Mansions. Most delicious food follows the materials and procedures recorded in the book, and even the service follows the ancient style. From tasting "Jinling Twelve Chai Wine" to delivering parcels, drinking and ordering food, and solve riddles on the lanterns; From ancient music performances accompanying banquets to delicious food provided by waiters dressed in ancient costumes, we can enjoy the long-standing food culture while tasting delicious food. There are 12 sets of menus in the "Red Mansion Banquet", which are named after "Twelve Women in Jinling" respectively. Because of the different personalities and ordering of the twelve women, the level of the banquet is set at the price ranging from 180 yuan to 600 yuan.

Counting many classic works at home and abroad, the dishes involved are so sought after by later generations that A Dream of Red Mansions is unique. Then what are you waiting for? Try the Jia family's banquet first, and then elaborate.

specialize in

Stewed elbow with ham

In the sixteenth episode of A Dream of Red Mansions, the novel wrote that Zhao DOG, Jia Lian's wet nurse, came to Xifeng to find a good job for her son. Although it was entrusted to Xifeng, Xifeng still treated her with courtesy, because she said to Pinger, "I told you that the bowl of stewed ham elbow was terrible, just for my mother." Why don't you take it and let them heat it up quickly? "

Ingredients: about 350 grams of ham, 500 grams of hind hoof of unguated pig. 200g of wax gourd, 200g of white radish and 0/00g of soybean/kloc. 4 grams of salt, 0.5 grams of chicken essence, 30 ml of Shaoxing yellow wine, 250 ml of clear soup and a little onion and ginger.

Practice: Wash the ham, add water to the pot to boil, turn to low heat and simmer until it is 70% cooked, remove it, remove the bones, remove the fat and wash it for later use. Scrape the pig's hind hoof clean, put it in a pot with soybeans and boil it, skim off the floating foam, add seasonings such as onion and ginger, simmer until it is 70% cooked, remove the bones and pick out the soybeans for later use. Peel wax gourd and radish, cut into balls, put them in a pot and soak them in water. Finally, put ham and pig's hind feet in a teapot, pour the original soup, steam in a steamer until cooked, then add melon balls and radish balls and steam for 8 minutes.

special

Roasted venison

The original source of roasted venison comes from the forty-ninth episode of A Dream of Red Mansions. Jia Baoyu and Shi Xiangyun roasted venison in Xueluting, which alarmed Tanchun, Baochai and Baoqin. Everyone got together to eat and chew, which led Lin Daiyu to ridicule them as a group of "flowers and plants". The roast venison written in the book belongs to the northern Manchu custom, not Yangzhou cuisine.

Raw materials: deer leg1500g, lettuce 300g, salt 20g, Shaoxing yellow wine 50ml, Chinese prickly ash10g, star anise 5g, Chinese prickly ash 5g, fennel 5g, clove10g, peanut oil100g, and onion ginger.

Practice: Wash the leg of deer first, rub it evenly with Shaoxing yellow wine and salt, then marinate it with clove, soy sauce, star anise, pepper, onion, ginger and fennel for 2-3 hours, then put it in a baking tray, pour peanut oil and chicken soup into the oven and bake it until the leg of deer is cooked. Change the roasted leg of deer into a knife and put it on a plate, and decorate it with washed lettuce. Serve roast venison with condiments, and dip it at will. Garlic juice with red oil: made from red oil, soy sauce and garlic paste; Hot and sour juice: made of Beijing Chili sauce, Zhenjiang balsamic vinegar, sesame oil, shredded onion, garlic paste, coriander and soy sauce.

Chicken silk wormwood stalk

In the sixty-first chapter of A Dream of Red Mansions, it was written that Qingwen, a beautiful maid, wanted to eat wormwood stalks, so Mrs. Liu, the cook, fried wormwood stalks with shredded chicken.

Ingredients: chicken breast 1 50g, wormwood stem 750g, egg1. 2g of salt, 25ml of Shaoxing yellow wine, 0.3g of chicken essence, 50ml of clear soup, shredded ginger, garlic slices, chicken oil15g, peanut oil100g, water starch15g and scallion oil15g.

Practice: First, clean the chicken breast, remove the tendon and skin, cut it into thick shreds and put it in a bowl, then marinate it with salt, yellow wine, egg white and water starch for later use. Remove the leaves from the stems of Artemisia, wash the tender stems and cut them into inch sections for later use. Bring the pan to a high fire, heat the pan and drain the oil. When the oil temperature reaches 40%, add shredded chicken and slip, and pour in wormwood to drain the oil slightly. Stir-fry onion oil, shredded ginger and shredded garlic in a wok, and add shredded chicken and wormwood stalks. Quickly cook the juice mixed with salt, chicken essence, yellow wine, clear soup and water starch, turn the noodles twice and pour in chicken oil.

Hongyi birthday

The sixty-third time in A Dream of Red Mansions, "A Banquet Banqueted by the Red Square Group of Shrouds", is about Baoyu and others cooking with red prawns on their birthdays, wishing the guests a long and healthy life and all the best.

Ingredients: prawn1000g, flour 200g, lotus seed paste and fermented flour 75g each. Fresh lotus leaves. 8g of salt, 30ml of Shaoxing yellow wine, 25g of sugar, 0/5ml of vinegar/kloc-,a little ginger juice, 0g of peanut oil/kloc-,500ml of clear soup.

Practice: clean the prawns, cut a knife on the back and abdomen of the middle shrimp, turn the shrimp tail over from the knife edge, make the shrimp head and shrimp tail form a 90-degree angle, and marinate with salt and yellow wine. Flour and yeast powder are mixed with water and stirred evenly. After fermentation, they are made into longevity peaches. Lotus seed paste and bean paste are put in a peach and steamed in a cage. Wash and blanch fresh lotus leaves, put them on a flat plate and put peach yards in the middle. Stir-fry the shrimp until it is red, add seasoning and clear soup, bring to a boil over high heat, and simmer until the juice is thick. Place the shrimp head around the plate facing the peach and pour in the shrimp juice evenly.

Chicken heart bamboo shoots

The original source of A Dream of Red Mansions, back to the seventy-fifth, "A banquet was held at night to reward the Mid-Autumn Festival with new words", "I can't see what these two things are. My master sent it. This bowl is chicken marrow bamboo shoots, which was sent by my master outside. " It is a treasure in the dishes of the Red Chamber.

Ingredients: Wenshan Yuzhi bamboo shoots 12, black chicken legs1500g, chicken breast150g. 50 grams of coriander and two eggs. Chicken oil15g, scallion oil10g, Shaoxing rice wine 25ml, sugar 2g, clear soup100ml, and water starch 30g.

Practice: Wash bamboo shoots, cut them open, take them out, blanch them, put them in a soup pot, add clear soup, chicken essence and sugar, stew them and let them cool for later use. Remove the skin and tendons from the chicken breast, beat it into minced chicken with the back of a knife, add clear soup, egg white, salt, chicken essence and scallion oil and mix well. Remove the meat from the leg of black-bone chicken, break it, take out the bone marrow with a bamboo stick, put it in a soup pot, add yellow wine, ginger juice and sugar, stew it thoroughly in clear soup, and then cut the bone marrow into uniform strips. Fill and smooth the bamboo shoots with chicken paste, decorate the tips with chicken bone marrow, and sprinkle the leaves on the bottom of the bamboo shoots. Put a little oil on the porcelain plate, put bamboo shoots one by one, add clear soup, steam in a cage for 2 minutes, take them out and make them into patterns. Put the original soup into a pot, add clear soup and chicken essence to taste, thicken it with water starch, and pour chicken oil on bamboo shoots to serve.

Classic dishes

Oolong game

Wu Renting, the original work of A Dream of Red Mansions, lists "50 Jin of sea cucumber", which, like "Three Fresh Deer Tendons", is also based on the raw materials provided in the novel.

Raw materials: 750g of ginseng, 50g of chicken breast150g, 50g of fresh shellfish. 50g of ham, 25g of egg skin, 25g of melon skin, 25g of winter bamboo shoots, 25g of Nostoc flagelliforme and 2 eggs. 75g of onion oil, 2g of salt, 30ml of Shaoxing yellow wine, 0.3g of chicken essence, a little ginger juice, 5g of chicken oil/kloc-0, 30g of water starch, and 50ml of chicken soup/kloc-0.

Method: Choose 12 water-borne grey ginseng with uniform size, wash it with clear water, steam it in a cage for 8 minutes, then put it in a pot, add chicken soup, stew it thoroughly, then take it out and cool it. Slice ham, egg skin, winter bamboo shoots and melon skin evenly, wash Nostoc flagelliforme, add broth and steam for later use. The chicken breast is peeled and deboned, and beaten into minced chicken with the back of a knife. At the same time, beat the fresh shellfish into paste, put them into a pot together with the minced chicken, and add cold chicken soup, yellow wine, egg white, ginger juice, scallion oil, salt and chicken essence to stir evenly in one direction.

Take half of the prepared chicken paste and put it into the sea cucumber to make an oolong. The other half was extruded into 65,438+02 spherical meatballs and decorated with shredded ham, shredded winter bamboo shoots, shredded melon skin, shredded egg skin and shredded Nostoc flagelliforme as "hydrangea". Put the hydrangea in the center of the dish, put the sea cucumber around the outer circle of the hydrangea in a divergent way, add a little clear soup, adjust the taste, steam in a cage for 3 to 4 minutes, take it out, and remove the soup. Put a little clear soup in another pot, thicken it and pour in chicken oil, then pour the sauce evenly over the sea cucumber and hydrangea.

Tremella pigeon eggs

The original source of A Dream of Red Mansions is the 40th time. According to records, Shi Taijun held two banquets in the Grand View Garden. During the dinner, a "pigeon eggs" was served, and Li Wan put a bowl on the table of Grandmother Jia. Feng picked out a bowl of pigeon eggs and put it on Granny Liu's desk.

Materials: pigeon eggs 24 pieces, tremella fuciformis150g. Chicken breast100g, two eggs. 3 grams of salt, 25 grams of Shaoxing yellow wine, 0.3 grams of chicken essence, scallion oil 10 gram, ginger juice 15 gram, clear soup 100 ml.

Method: First, put pigeon eggs into a pot and add water until it breaks and peeled for later use. Wash the soaked tremella, remove the pedicle, add salt, chicken essence and clear soup, and stew in the pot to taste. Peel the chicken breast, remove the tendons, chop it into minced chicken with the back of a knife, stir with broth, add egg white, salt, chicken essence, onion oil and ginger juice, stir evenly in one direction, and squeeze it into 12 chicken balls by hand. Brew tremella on chicken balls, put them in peony shape, put them in a cage with a little clear soup, steam them for 2 minutes, take them out and put them on the four sides of the plate. After cooking, put pigeon eggs into the pot, add clear soup, salt and chicken essence, stew thoroughly, then take it out and put it in the middle of the plate. Take another pot, add clear soup, salt, yellow wine and chicken essence, pour chicken oil, and pour it evenly on tremella and pigeon eggs.

Eggplant owl (xi m m?ng)

The original source is in the forty-first episode of A Dream of Red Mansions, "Jia Baoyu is drinking tea in Qing 'an, and Grandma Liu is drunk in Hongyi Garden". At the command of Grandmother Jia, Xifeng gave Grandma Liu some eggplant to eat. Grandma Liu ate it and said, "Don't tease me, eggplant smells like this. We don't need to grow vegetables, just use eggplant." This dish is the most detailed one introduced in A Dream of Red Mansions.

Ingredients: 500g eggplant, turtledove meat100g. 5g of peach kernel, 5g of almond, 5g of cashew nuts, 5g of hazelnut, 5g of pine nuts, 5g of olive kernels, 5g of peanut kernels, 5g of lotus seeds, 5g of chestnuts, 5g of spiced tofu, 5g of fresh mushrooms, 5g of mushrooms,16g of red and green peppers and an egg. Peanut oil100g, distiller's grains 30ml, chicken oil15g, soy sauce10ml, salt 3g, sugar 2g, Shaoxing yellow wine 25ml, water starch 30g, chicken essence 0.3g, clear soup100ml, onion, ginger and garlic.

Practice: Peel and slice the eggplant, cut it into cubes, and then cut it into even dices. Then wash the turtledove meat with water, drain the water, pat it gently with a knife, put a flower knife on it, cut it into small squares, marinate it with salt and yellow wine, and then size it with egg white and water starch into squares for later use. Peel all kinds of dried fruits and fry them until crisp. Water-soaked mushrooms, fresh mushrooms, dried beans and red, green and green peppers are diced for later use. Put the pan on high fire, add chicken oil, fry the diced eggplant until golden brown and remove the oil. Leave a little base oil in the pot, stir-fry the onion and ginger slices until fragrant, then add diced eggplant, distiller's grains, soy sauce, salt, sugar, vinegar and clear soup, simmer the diced eggplant thoroughly, hook in a little starch, and take it out of the pot and put it in a basin. Add peanut oil to another pot and burn it until it's half done, then add diced pigeon and slip it, then add fresh mushrooms, mushrooms, dried beans, red, green and green peppers and various dried nuts, after degreasing, leave a little base oil in the pot, stir-fry onion and ginger slices, then pour loose main ingredients and ingredients, and cook them quickly in salt, bad wine, sugar, chicken essence, clear soup and clear soup.

Chicken skin shrimp ball soup

In the sixty-first episode of A Dream of Red Mansions, the original wrote that Fang Guan was hungry and ordered Mrs. Liu to cook soup, so Mrs. Liu sent a box. Maid Chun Yan opened it, and it turned out to be a bowl of chicken skin shrimp ball soup and delicious rice.

Ingredients: fresh shrimp150g, fresh shellfish 50g, fat pork 50g and chicken skin 50g. 250g spinach and 2 eggs. 2g of salt, 25ml of Shaoxing yellow wine, 0.3g of chicken essence, 0g of scallion oil10g, and 0/000ml of clear soup/kloc-0.

Method: Wash shrimp meat, fresh shellfish and fat meat separately, beat them into a fine paste with the back of a knife, and stir them evenly for later use. Wash the spinach with only leaves, put it in a coarse porcelain bowl, and mash the vegetable juice with a wooden hammer for later use. Put the shrimp paste into two bowls, add salt, Shaoxing wine, egg white, onion oil, ginger juice, clear soup and egg white, and stir in one direction. Add the vegetable juice into a bowl and mix thoroughly. Put cold water into the pot, squeeze the shrimp paste in two bowls into shrimp balls and put them into the pot. When all the shrimp balls float on the water, put the pot on the fire and push the spoon up and parallel on the water until the shrimp balls are cooked and taken out.

Cook the chicken skin, cut off the elephant eye pieces and put them in the soup bowl. Add the clear soup in the pot, adjust the taste, add shrimp balls and chicken skin, cook it a little, and then put it in a bowl.

Sam sun deer tendon

The original source of A Dream of Red Mansions is the fifty-third chapter of Wu Renting House. The list lists "20 Jin of deer tendon" and "Sanxian deer tendon". The raw materials in the book are very detailed, and "Coming from Jinxuan" is based on the raw materials in the novel.

Ingredients: 750 grams of water deer tendon. Sea king abalone100g, scallop100g, and fresh winter bamboo shoots 50g. 2g of salt, 30ml of Shaoxing yellow wine, 0.3g of chicken essence, clear soup150ml, onion oil15g, a little onion slices and ginger slices, chicken oil15g and water starch 30g.

Method: First, soak the deer tendon in clean water and rinse it. Put it in a pot, add clean water, boil it with strong fire, simmer it thoroughly, then take it out in warm water, tear off tendons and skin, cut off carrion, wash it, and brew it with clean water to remove the fishy smell. Put the deer tendon in a porcelain basin, add clear soup, yellow wine and onion ginger, steam thoroughly, and cut into inches for later use. Scallops are added with stock, onion ginger and yellow wine, steamed for 20 minutes and then taken out. Fresh bamboo shoots are washed and cut into thick paper strips for later use. Heat the pot, add a little scallion oil, add clear soup, salt, Shaoxing rice wine and chicken essence, and bring to a boil, that is, add deer tendon, fresh bamboo shoots and abalone, stew for a while, then add scallops and stew for flavor, that is, hook in water starch and pour in chicken oil.

Special staple food

Tofu skin steamed bun

The origin of tofu skin steamed stuffed bun comes from the eighth episode of A Dream of Red Mansions. In the novel, Jia Baoyu asked Qingwen one day: "I had dinner in that room today, and there was a dish of tofu-skin buns." I thought you liked it. I told grandma Zhen that I would only stay until evening and ask someone to deliver it. Can you eat? "

Ingredients: 500 grams of tender fermented flour, 2 pieces of bean curd skin, and appropriate amount of alkaline water. 50g of water-borne mushrooms, 50g of magnolia slices, 50g of water-borne fungus and 50g of Flammulina velutipes. 3g of salt, 0g of sesame oil15g, 20g of peanut oil and 0g of scallion oil15g. 0.5g of chicken essence, 3g of pepper, clear soup100ml, and appropriate amount of Jiang Mo.

Practice: Wash the soaked mushrooms, auricularia auricula, Flos Magnoliae and Flammulina velutipes, cut them into cubes, and fry the tofu skin with warm oil until golden brown. Heat a pot, add peanut oil, stir-fry Jiang Mo, add auricularia, mushrooms, Flos Magnoliae, diced Flammulina velutipes, bean curd skin, add salt, pepper and clear soup, stew to collect juice, add chicken essence, scallion oil and sesame oil, and take out the pot. This is the steamed stuffed bun. Add alkali to the tender fermented flour, grind it into 60 small doses after the alkali is appropriate, roll it into a round skin with a flour stick, wrap it in stuffing and fold it for 24-32 times, then steam it in a cage for 10 minute.