A new generation of creative Shi Huai continues the original cooking spirit, but it breaks the traditional style of Shi Huai. First of all, traditionally, there must be seven appetizers (seven complicated side dishes), bowls (dishes with soup by hand), sashimi, Yang (stir-fried), boiling, roasting and eating (rice or soup). In the past, there must be a new genre.
Then, in cooking, we also broke away from the traditional Japanese seasoning and added European cooking styles, such as the European spice hyssop, which can be used to flavor sea urchin mud and beef and scallop sauce. Italian liquor can be added with plum sauce or loquat to make a delicious side dish; Even directly seasoned with Italian red wine vinegar, showing a new trend of combining Europe and Japan.
Shi Huai is from Zen; In order to resist hunger in listening to Zen for a long time, I have a stone in my stomach called "Shi Huai"; Later, there were refreshments for Zen monks, and then there was the most famous Shi Huai cuisine. It's interesting to think about it. At first, the last food was related to fighting hunger.
The evolution from hunger to food is largely related to religion. Although its original intention is about abstinence; But it also gave birth to many important foods for oral enjoyment; Of course, there are also high and low points in it.
Like vegetarian food. Vegetarianism is exquisite, especially the "color" workers are first-class. Empty city strategists say that the Red Chamber is all about "expressing feelings with color, and getting into the air with color". The two "colors" are almost the same, both of which are superficial material worlds. After arriving in Xiamen, I occasionally eat vegetarian food. I did a lot of work on the plate. The simulated meat is first-class, and the decoration and carving are also good, but in the end it feels average. This is actually boring. If you are really close to nature and pay attention to the tranquility of Buddhism, why do you imitate meat food?
In addition, many foods are only anti-hunger, and their original intention is primitive, but there will be unexpected gains. There are also some examples. What impressed me deeply was a program of National Geographic, which talked about the frozen tofu in Emei Mountain. The Jinding of Emei Mountain is less than 4000 meters, and the nearest uphill road detours 50 kilometers. Going up and down mountains in ancient times was extremely time-consuming and laborious. In the snowy days in winter, my own frozen tofu has become one of the main dishes, and its taste has become a must in the world. Tianfu raises tofu, and the tofu in Chengdu is as delicious as other places. It's a pity that when I went to Emei Mountain, I was still a poor student. I never dared to think about the corruption of Jinding, and I have never tasted this delicious food. I'll make it up next time. This is a natural state, which goes a step further than a vegetarian diet that imitates meat. But after all, food is limited, and it is so harsh on nature and history.
Shi Huai cuisine, on the other hand, starts with offering Zen refreshments, giving full play to the characteristics of Japanese cuisine, and giving full play to the ability to be close to nature while enjoying humanistic cuisine. Raw food should be fresh naturally, and the time and preservation of materials, the parts and methods of materials will be very hard; And raw food itself has become a strict standard for fresh consideration. The ancestors said that food is also the highest realm of the Vietnamese word "fresh"; Very reasonable. Cooked food naturally accounts for a large proportion. Among the cooking tools, the selection of various stones is the most interesting, and some iron plates are also used, but the iron plates are generally padded with plant leaves to avoid direct contact with the iron plates. All kinds of loading tools are also pottery handicrafts, which are very simple and simple, generally clumsy but soft arcs, and have a heavy and practical feeling in your hand. The environment is really like listening to Zen, just like the dark and simple decoration of tableware, without any luxury, and the lighting is low-key and decent. However, the dishes do not hide their brilliance. From the color matching of salad to the cutting of lobster, each of the eight dishes will be colorful and eye-catching, which is a rare visual enjoyment. Coupled with the light and suitable fragrance of cooked food, it really achieves "good color and fragrance". Of course, raw food means "no color and fragrance", because the key lies in the taste of sashimi ~ ~ The most interesting thing is that after eating a set of dinner in Shi Huai, I still can't forget the original intention of listening to Zen in hunger, so I will be full in seven or eight minutes, but I won't be too full. This will refresh you, maybe. It is said that in the most authentic Huaishi, different flowers and plants will be planted in four seasons, with different decorations and lights, and the dishes will be supplemented by self-grown flowers and plants. It's really hard to get attention. Food shouldn't be self-made ~ ~ and it's not just overeating of food itself … but should be integrated with nature as much as possible. This, perhaps, is the highest realm of solving food.
Many Japanese believe that the only way to taste real traditional Japanese food is to go to the old shops in Kyoto and see those beautiful ones.
The courtyard, while enjoying tea and stone dishes, is authentic. Absorbed the elegant "tea bowl stone" cuisine in the tea ceremony culture, and the body
It shows the beauty of Japanese food culture.
Besides materials, Shi Huai cuisine also pursues the beauty of space shaped by utensils, seats, gardens, hanging scrolls and vases.
Skillful technology has created what the Japanese call "the essence of Japanese cuisine-Chahuaishi cuisine."
Chunchashi
Take "Spring Tea and Shihuai" as an example, including sashimi, miso soup and plain rice. After use, what is served is cooking and baking.
Eat it. Camellia sinensis is three dishes and one soup. Now, there is usually another side dish called "Sheng Bowl".
You can have a glass of sake after eating soup and rice. Then enter the "storage bowl", clean your mouth with "washing chopsticks" and drink a glass of sake.
Eight-inch side dishes are also indispensable, and delicacies such as "strong dishes" and "wine thieves" can help to persuade wine.
Then "soup bucket" and incense are served with soaked rice to end the dinner. Then enter the theme "teahouse". The master will cherish it.
When the tea set is taken out to make tea, the guests are full of praise for the tea set and get down to business. Camellia japonica is matched with the tea ceremony. Because drinking on an empty stomach
Strong tea can make people feel uncomfortable, so in order to drink tea happily, you need to fill your stomach moderately.
Highest grade
In addition, the sense of "intermittence" in tea ceremony etiquette greatly influenced the tea-Shi Huai cuisine, and made people fall into a chase.
The atmosphere of seeking beauty and the pleasant mood of tea ceremony have increased the taste of this restaurant.
Among all kinds of traditional Japanese cuisine, Shi Huai cuisine has the highest quality, price and status. Many Japanese believe that
While tasting the light and delicious four seasons Shihuai cuisine, you can get a detached mood space.
In the early days, Shi Huai Cai was called a banquet dish, but in the later period, the word "banquet" was replaced by "Shi Huai", and the form of dishes was gradually different from that of banquet dishes. With the continuous development, it has become synonymous with advanced Japanese cuisine and is familiar and loved by the upper class.
Shi Huai cuisine's "not the attractive aroma, but the heart" further embodies the beauty of Japanese cuisine.
Japanese cuisine pays attention to freshness, among which Shi Huai cuisine is better. Each dish is made on the spot after the guests order, which further reflects the freshness and taste of the dishes. Because it is made on site, guests usually need to wait for a period of time after ordering (usually, the serving time from ordering to the first course is 10- 15 minutes; The transition time between each dish is 5- 10 minutes). Therefore, guests need to keep a cool head while waiting for the meal, and don't eat in a hurry, which undermines the thinking of Shi Huai cuisine.
Because Shi Huai Cai developed from Zen thought, it was named "Qing Xin Cai".