Late animation/Cao Yixuan
We have been separated from the Tang and Song Dynasties for thousands of years, and this moment is just a banquet.
At the beginning of September, the Chef Union of Jiangsu Cuisine Association held an invitational tournament of "Famous Chefs and Famous Dishes" in Zhenjiang, and Zhenjiang launched the "Changshan Banquet", "Three Kingdoms Banquet" and "Ganlong Imperial Banquet", which jointly won the group special gold medal.
It's difficult to make dishes as works of art, and to integrate profound cultural anecdotes into them, and it's the most difficult one, which belongs to the "Long Mountain Banquet". Because the other two feasts have been polished for several years, and the "Changshan Banquet" has only been amazing for 11 days from conception to production, which has to be staggering.
this is a bit abstract, and take a dish as an example.
this dish is called "wild rice cuttlefish". The wild rice is cooked, inverted in a bowl shape, decorated with cuttlefish and shrimp, and then surrounded by cabbage. This dish seems to have only a proper proportion of meat and vegetables and a rich taste. However, after careful study, we will know the profound meaning.
Wild rice is the translation name of American wild rice imported from China, which contains extremely high nutrients: protein and various trace elements in wild rice are much higher than those in rice, and it is a rare health food, and some people call it "the king of rice".
In fact, wild rice has existed in China since ancient times: when it comes to carving glutinous rice, gourmets always say "Oh".
Today, let's not talk about how delicious food has become a hunger, nor about the famous carved glutinous rice in the food industry. Let's start with Li Deyu and Su Song, who have a lot of connections with Zhenjiang.
"An iron tower can be used as a pen. How many lines can you write on a clear day?"
In May of 1961, a pair of gold coffins and silver caskets were unearthed in the underground palace of this "branch" tower, which is next to the Kanroji Tower in Zhenjiang. There were 11 Sakyamuni relics in the small gold coffins, which caused a sensation all over the world. According to the examination, these were donated by Li Deyu, then the secretariat of Runzhou during the Tang Dynasty.
Maybe it's Zhong Ling in Zhenjiang? Li Deyu later paid homage to the Prime Minister, and Liang Qichao ranked him with Guan Zhong, Shang Yang, Zhuge Liang, Wang Anshi and Zhang Juzheng, and called him the six great politicians in feudal times. Tang Xuanzong also said a widely spread saying: "Every time Li Taiwei looks at me, it makes my hair stand on end."
Su Song was originally from Tongan County, Quanzhou Prefecture, Fujian Province, and later moved to Danyang, Runzhou (now Zhenjiang). He was the prime minister in the mid-Northern Song Dynasty, an outstanding astronomer, astronomical machinery manufacturer and pharmacologist. After his death, Su Song was buried on Wuzhou Mountain in Zhenjiang.
is this like digging up an interesting mineral? It is not a hollow reputation to say that eating small experts is on the line and knowing the taste and solving vegetables, haha.
friends who went with me said that the "Long Mountain Banquet" featured a series of "Spring, Summer, Autumn and Winter" dishes.
The so-called serving by one person is actually a dish for one person. Not to mention the China ancients' separate-table and separate-meal system, it used to be the serving practice in western food, but in recent years, it has quickly become popular in clubs, private restaurants and fashionable restaurants, catering to the consumption trend of exquisite food.
In ancient China, there was a special dish-watching, that is, it was exquisitely made, and then it was served to the diners for a look, and then it was turned around and taken away ... What is it if it is not a greedy person? The "Long Mountain Banquet" is different in terms of "watching dishes". I'll show you and give it back to you, and everyone will share it, which is beautiful and hygienic.
Some people have studied that when watching food articles, the frequency of swallowing saliva is 21 times that of normal, and the amount of saliva secreted per hour is as high as 1,211ml, which is equal to the amount of secretion in a normal day. It not only protects teeth, resists aging, but also helps digestion ... I didn't know that when I saw the "Changshan Banquet", the amount of saliva secreted secretly was several times that.
because my eyes are shining, I have no time for him.
The chef who led the banquet was Wang Zhen, a disciple of the fourth generation Huaiyang cuisine inheritor Li Chuanxin. This time, he led eight chefs to develop the "Changshan Banquet".
an expert looks at the doorway. Only people in the industry can understand how hard it is to complete the conception and production in 11 days. Only then can we see the accumulation.
At the same time, this banquet should combine the location advantage of the scenic city-state hotel in Dantu, and blend the ingredients of the surrounding lakes and mountains into it, highlighting the historical anecdotes of Changshan, and keeping close to the seasonal characteristics ...
"Changshan with three fresh" is a dish for this consideration.
This dish uses white fish from Changshan local reservoir, with open chest and back, intact skin and flesh, and river shrimp, whitebait and cabbage gall superimposed on the fish back. This dish is salty and fresh, with appropriate combination of meat and vegetables and bright colors. It is also a good dish for ordinary family dinners.
"Changshan Kung Fu Soup" is also a dish closely related to the regional characteristics. The local wild mushrooms in Changshan are used to make soup, and when steamed in the steamer, precious ingredients such as Bao Zi, Hua Jiao and Yao Zhu are added, which simply makes people lose their eyebrows.
the reason for steaming in a cage is that only in this way can the soup be kept clear. "Sanqiu Guizi, fragrant in ten miles", this dish uses the usual Kung Fu tea set as a container, and then sets off the lotus and lotus with strong seasonality, adding an elegance.
Shili Changshan Mountain, which appears repeatedly in dishes, is located in the central and western part of Dantu District of Zhenjiang. There are "Eight Scenes of Changshan Mountain" here: Laoren Peak, thousands of feet Well, Swan Cave, Yanlan Pavilion, Hanging Tin Pine, Lying on the Yangtze River, Lion Peak and Double Pearl. "The Records of Zhenjiang in Qingganlong" records: "Changshan Mountain is twenty-five miles southwest of the city, and there is a Lingquan on it. Its flow connects with Lianhu Lake and irrigates many fields."
What haunts me most is Mi Fei and Mi Youren, who founded the painting style of "Mi's Yunshan" in Changshan, and had a great influence on the later "Jingjiang Painting School".
Mi Fei himself lived in Dantu for 41 years, and was buried in Changshan after his death. He wrote in "The Story of Pure Name Zhai Ji" that "Xiangyang Miyuan Zhang Bu Lao Dantu"-he made a choice of the destination before his death, which shows that Changshan is outstanding.
actually, Mi Fei is also a foodie. He also wrote a delicious food, "Water shield bass": the jade breaks the bass and the frost breaks the orange, and the rainbow and autumn colors are all over the southeast.
In his famous Qing He Tie, he also mentioned delicious food, to the effect that Mr. Dou, I'm going to be a doctor of painting and calligraphy. I'll give you a bag of rice. It's a little something. Don't worry, nothing else. Take care of yourself, Bye bye!
when it comes to eating, I'm eager to move again. let's talk about food.
There is a dish called "Lotus Lotus Crisp in the Lotus Pond" in this banquet, which has the meaning of "outside the small bridge, new green splashes" and is exactly the same as the painting style of "Mi Jiashan Water". Among them, the crisp point is the traditional practice of Jiang Bangdian's heart. The lotus root made of powdered lotus root is crystal clear and makes people's forefinger move greatly. The dish "vegetable pomegranate bag" is also tender and transparent, and it is very pleasing to the eye and very suitable for the current season.
These two dishes are both improved traditional dishes, which can be described as exquisite and interesting.
Similar to this is the dish "Chrysanthemum Rhyme", which is made of heart-protecting meat. This dish is similar to the traditional famous dish "Chrysanthemum Fish". It pays great attention to the knife work. It needs to be exquisite, and the skin can't be cut off. Then it is fried in an oil pan, and the oil temperature is controlled at 121-151 degrees to slowly grow flowers. The final presentation is simple but not simple.
The "Changshan Banquet" has another feature, which combines the cooking techniques of many factions.
For example, the method of "four combinations of spoiling brine" has the food customs in Shanghai and Suzhou and Wuxi. This time, shrimp from black tiger shrimp, Vietnam, together with edamame, salted goose breast, duck tongue and other ingredients, is fresh and refreshing.
For example, the "Sweet Potato Seafood Ball", seafood pays attention to less seasoning and eating the original flavor. This dish is made of extra-large fresh scallops, which are marinated and made into stuffing. The outside is cut into the finest shreds with purple potatoes, wrapped in stuffing and fried, which is quite characteristic of Cantonese cuisine.
The dish "Bao Zi in Guaxiang Sauce" is a typical Cantonese dish, which is the routine of Chaoshan master: after marinating Bao Zi, quickly put it in the refrigerator to tighten the pores and make it into ice abalone; Pumpkins are first baked and tasted, and then mixed with ice abalone with zongye as the substrate, which is both Q-elastic and crisp and tender.
Another example is the dish "Beef Rib with Sauce", which is quite western-style: the whole beef rib is cooked with good quality until it is 61-71% ripe, and after the bone is removed, the knife is changed, and orange juice, red wine, borneol, honey and secret sauce are added for seasoning. This dish is bright in color and appetizing.
In addition to pastry, this banquet has incorporated many practices of West Point. For example, the "Snow Mountain Penguin", the blue sea water, is made of spinach juice, fish glue and gelatin, while the snow mountain is piled with cream, and the penguin is carved with chocolate and other ingredients, showing the inclusiveness of the creators.
Finally, I'd like to talk about two dishes that are popular on the Internet.
Smoked salmon is rare. The main ingredient of this dish "Smoked Salmon" is smoked with roe sauce. For young friends who like seafood and have special tastes, don't miss it.
The dish "Blind Narcissism" was created by a young chef. Wang Zhen gave many suggestions for improvement, and let newcomers create it. The name of this dish reveals a strong network wind, and the homonym of "blind" is "shrimp", which has a meaningless taste.
this dish is definitely not nonsense in technique.
empty the water chestnut and squeeze it into the minced shrimp. The technique of making velvet is the traditional technique of Huaiyang cuisine, but the water chestnut was not used as a container by predecessors, and the young chef found a new way, and added interest to the dishes by using the fragrance of water chestnut.
Not only that, the creator also replaced the lotus leaf with Lysimachia christinae, built a pond with matcha juice, and then surrounded by fresh shrimps and scallops. The overall shape is quite three-dimensional. Some people say that this dish is a bit like the feeling that a toad wants to eat swan meat. Some people say that it is the visual sense of the moonlight in the lotus pond, and it should be timely.
in any case, this dish is fresh and elegant, without losing its taste, which is quite impressive. Staring for a long time, there is a fragrant Xu Lai, and I feel a cool breeze in my armpits ... < P > Thanks for forwarding.