From the end of 1980s to the beginning of 1990s, with the deepening of communication between Cantonese cuisine and the outside world, Cantonese-style brine set off a "brine revolution".
Under the guidance of a series of seasoning concepts, such as "To cook roast chicken well, seasoning should be added with soup" to "Singing opera depends on cavity, cooking depends on soup", Chaozhou brine was born by learning from the production method of Sichuan brine and adding its own unique seasoning. Fresh raw materials such as Jinhua ham, bones, native fish and scallops are added to Chaozhou brine, which makes the "new school" brine not only rich in medicinal flavor, but also add umami and meaty flavor.
Chaozhou bittern, white bittern and refined bittern are three pillars, which makes Cantonese bittern food more attractive.
Under the guidance of this reform concept, all brines have undergone an innovation: under the premise of not changing their original color, raw materials that can increase the umami and meaty taste of brines have been added, and the traditional salty and sweet taste has been changed in taste. Under the guidance of being strong but not salty, the original brine formula has been reborn.
Second, do you know the history of pot-stewed vegetables? Why do so many people fall in love with this smell? The initial formation of pot-stewed vegetables has gone through the historical stage from the reign of Qin Wanghui in Bashu (22 BC1) to the Ming Dynasty, which lasted about 1000 years. Li Bing, the magistrate of Shu County in Qin Dynasty, led more than 10,000 migrant workers to build Dujiangyan Water Conservancy Project, and later sent people to "cross Guangdu Salt Well" to produce the earliest well salt in Sichuan. According to the Records of Huayang Country written by Chang Qu, a native of the Western Jin Dynasty, the dietary customs at that time were "fragrant, spicy and fragrant", "fish and salt, tea honey and pickled pepper". It can be seen that people have learned to make brine with rock salt and pepper.
By the Western Han Dynasty, due to the extensive exploitation and use of well salt, the Sichuan people's eating habit of "respecting taste and being spicy" had been formed. Western Zuo Si's Shu Du Fu has "five flavors", which is sweet and harmonious. . I'm tired of smelling five kinds of meat and seven kinds of vegetables. I can still cultivate my mind and nourish my blood. I can never finish my work. According to records, Tiaofu Wuwei is talking about the seasoning method of halogen. "Shudu" is the "Jincheng Stone Country" written in it, and it is also the central area. Both beautiful and respectful, the real name is Chengdu. "At that time, the production had been greatly enriched and the economy developed rapidly, which was also the source of the name" Chengdu ""Can Cong Lei Zu, reeling brocade; Du Yu, fishing and hunting cuckoos. Get together in one year, become a city in two years, and become Chengdu in three years. "
After the preparation of the Three Kingdoms and the Wei, Jin, Southern and Northern Dynasties, Lu Chuan took a big step in the Tang Dynasty. In order to find inspiration for poetry, poets in the Tang Dynasty like to drink when writing poems. All the drinking in the court is related to wine. And drinking is indispensable for food. This promoted the further development of Sichuan-style pot-stewed dishes.
In Ming Dynasty, people's dietary customs were mainly health preservation and diet. In particular, the publication of "Drinking Dietotherapy" and "Compendium of Materia Medica" in the Ming Dynasty promoted the attention of people in the ruling and opposition circles to dietotherapy. Because some recorded medicinal materials can not only prevent and cure diseases, but also produce fragrance and achieve the purpose of seasoning, most of them are used as seasonings for braised dishes.
Third, the development history of halogen products After the advent of cookware, people began to toss about cooking technology. The methods of retort, steaming, frying, frying and branding also came into being. From these primitive cooking methods, it gradually developed into the "green meat method" introduced in Qi Yao Min Shu, which is the natural originator of "halogen" and "immersion". In the Ming and Qing Dynasties, the materials and formula of "brine" were basically fixed, and the production method of "brine" officially appeared on the dining table.
Halogen products are traditional foods in China. Their main feature is that the finished products are cooked and can be eaten directly. The product has rich taste and unique flavor. Pot-stewed vegetables are not a single cooking method, but a combination of cooking (heating) and seasoning. Its characteristics are very obvious, including: easy to obtain materials, rich and thrifty; Palatable texture and rich taste; The aroma is pleasant, moist but not greasy; Easy to carry and keep; Stimulate appetite and benefit nutrition.
The twin brother of "halogen" is "immersion", which tastes heavy but light. Chinese food varies according to different regions. The climate in the Central Plains changes greatly, so it is necessary to supplement calories in the diet to meet the demand, so it is mainly "heavy taste" and "greasy"; Northwest China, especially Bashu, is famous for its "spicy" and "spicy" because of its environmental advantages. Lingnan area, especially Guangdong area, is located in the subtropical zone, with mild climate, and its taste is known as "light" and "refreshing", so it is called "marinating in the south and bittern in the north". The main ingredients of brine used in different schools are roughly the same, but the weight and production method make the taste very different. But in general, brine can be divided into two categories: red brine and white brine. Red halogen, the food pickled with sugar is golden yellow (brown, such as braised beef, golden yellow, such as braised pork intestines, etc. ), and the food pickled without sugar is colorless or natural (braised chicken, braised belly, pork belly, etc.). ).
Four. Sichuan Ludao Food Culture Communication Co., Ltd. was established in 1995, and is a key leading enterprise in Sichuan Province. Lu Dao Food Culture Communication Co., Ltd. is mainly engaged in the research and promotion of braised dishes. Subordinate "Kashima" trademark was rated as a famous trademark in Sichuan Province.
In recent years, the diversification of the company has begun to take shape and its strength has been growing. The company has hundreds of direct stores and franchisees inside and outside the province, and its sales network covers large and medium-sized cities across the country. Sichuan Lu Dao Food Culture Communication Co., Ltd. insists on technological innovation, management innovation and marketing innovation, and has established a product research and development center, a quality inspection center and a staff training center. The technical research and development ability and production capacity of the products are far ahead in the braised dishes industry.
The origin of Sichuan-style pot-stewed vegetables;
The initial formation of Luchuan went through the historical stage from Qin Wanghui's rule of Bashu (22 BC1) to the Ming Dynasty, which lasted about 1000 years. Li Bing, the magistrate of Shu County in Qin Dynasty, led more than 10,000 migrant workers to build Dujiangyan Water Conservancy Project, and later sent people to "cross Guangdu Salt Well" to produce the earliest well salt in Sichuan. According to the Records of Huayang Country written by Chang Qu, a native of the Western Jin Dynasty, the dietary customs at that time were "fragrant, spicy and fragrant", "fish and salt, tea honey and pickled pepper". It can be seen that people have learned to make brine with rock salt and pepper.
By the Western Han Dynasty, due to the extensive exploitation and use of well salt, the Sichuan people's eating habit of "respecting taste and being spicy" had been formed. Yang Xiong in the west has a "five flavors" in Shu Du Fu, which is the sum of sweetness and sweetness. . I'm tired of smelling five kinds of meat and seven kinds of vegetables. I can still cultivate my mind and nourish my blood. I can never finish my work. "According to the records, regulating and doing nothing is about the seasoning method of halogen.
After the preparation of the Three Kingdoms and the Wei, Jin, Southern and Northern Dynasties, Lu Chuan took a big step in the Tang Dynasty. In order to find inspiration for poetry, thousands of people in the Tang Dynasty liked to drink while writing poetry. All the drinking in the court is related to wine. And drinking is indispensable for food. This promoted the further development of Sichuan-style pot-stewed dishes.
In Ming Dynasty, people's dietary customs were mainly health preservation and diet. In particular, the publication of "Drinking Dietotherapy" and "Compendium of Materia Medica" in the Ming Dynasty promoted the attention of people in the ruling and opposition circles to dietotherapy. Because some recorded medicinal materials can not only prevent and cure diseases, but also produce fragrance and achieve the purpose of seasoning, most of them are used as seasonings for braised dishes.
Since the 1980s, with the reform and opening up, the number of professionals engaged in the collection, summary, teaching, research and development of Sichuan-style halogen cooking technology has been increasing, making Sichuan-style halogen cooking technology more exquisite and diverse. As a result, Sichuan-style pot-stewed vegetables have entered an unprecedented period of prosperity.
5. How long is the history of Hunan halogen powder? The origin of rice flour is for the convenience of eating.
When the guests come, it is too slow to cook rice; Rice noodles are cooked and easy to cook and carry. Rice noodles used to be considered as "high-grade food", and only festive banquets and special festivals will use "fried rice noodles" to entertain guests.
According to records, the origin of the food "rice noodle" is that when the "Five Chaos" broke out, China people were still eating rice strips when they moved south to Fujian, Zhejiang and Jiangxi, which is today's rice noodle. Therefore, according to historical records, people in the north used to eat noodles and people in the south used rice to make noodles, which is the origin of rice noodles today. Today, the mainland is famous for Jiangxi, Fujian, Guangdong and Guangxi in the south of the Yangtze River. Taiwan Province Province is famous for its Hsinchu rice noodles.
Among them, Jiangxi rice noodles are famous at home and abroad for their unique flavor, Guilin in Guangxi is famous for its traditional cultural color "crossing the bridge rice noodles", and rice noodles in Fujian and Guangdong have a long history. Today's rice noodles have also evolved into rich varieties, diverse tastes and complete styles.
As thin as silver thread; There are even hollow rice noodles, such as Italian concentric rice noodles (flour products) and concentric rice noodles (rice products) of XXXXXX Co., Ltd.; There are instant noodles-style instant rice noodles, which can be eaten with boiling water, which is convenient and fast; There are also nutritious rice noodles; Today, rice noodles are more and more popular with people, and more and more people regard it as the staple food for breakfast and supper.
The historical origin of the intransitive verb marinated bean curd China is the hometown of soybeans, and China has cultivated soybeans for 5000 years. At the same time, it is also the first country to develop and produce bean products. From the Western Zhou Dynasty to the Spring and Autumn Period, people took soybeans (glutinous rice) as their staple food. Farmers have sung more than once: There are cymbals in the Central Plains, and Shu Ren adopts them. Pick and choose, Valley of the Basket. Cooking sunflower in July, silent. The ancients not only regarded soybean as the staple food, but also gradually developed bean products such as tofu, lobster sauce, soy sauce, raw bean sprouts and oil pressing, which was a great contribution to mankind. Only ordinary tofu has swept the world so far! Tofu originated from Liu An, the king of Huainan in Han Dynasty. Liu An, the king of Huainan, the grandson of Emperor Gaozu Liu Bang, and the son of Huainan Wang Changlu, named Huainan Wang after his father, all lived in Chunchun for 42 years. There are thousands of alchemists in Anyang, Liu, all of whom are immortal secret methods.
The way of red treasure. Su Fei, Li Shang, God Bless, Jinchang and Zuo Wu are the most famous officials, and they are called Bagong. Hachi accompanied Liu An all day to refine the elixir of life on the north mountain of Shouchun. When Liu An and others were in an alchemy, they occasionally ordered some soymilk with gypsum and made tofu through chemical changes. There are many records about Liu An's invention of tofu in ancient books. There are as many as forty or fifty kinds of books about Liu An's invention of tofu. The main points are summarized as follows: "Ci Yuan" records: "Take beans for it. Production method: soaking in water, grinding, removing slag, frying into salt and marinade, and then collecting. Some people put it in a jar and collect it with gypsum. According to legend, it was built by Liu An, the king of Huainan in Han Dynasty. " Song Zhuxi's Thirteen Poems of Liu Xiuye's Growing Vegetables: Growing beans is sparse and exhausted; If I had known the art of Huainan, I would have got silk cloth early. This is the earliest record that tofu is the art of Huainan in the existing literature. In Yuan's Daily Materia Medica, it is said that the method of tofu began with Liu An, the king of Huainan in Han Dynasty. Ming Ye Ziqi's Essays on Grass Techniques said: Tofu began in the Han Dynasty, and Liu Anzhi, the king of Huainan, also practiced it. Su Bingheng, a poet in the Ming Dynasty, wrote the poem "Tofu Poetry", saying: "It is best to spread Huainan, but the skin fades to see the essence. A round of grinding nectar, boiling soup rolling snowflakes. There is a shadow on the eaves of a crock dipped in water, and the golden knife cuts the jade flawless. Who knows the taste, mostly in monks and Taoists. "
Li Mingzhizhen's Compendium of Materia Medica Bone Nourishing Tofu says: The method of making tofu began with Liu An, the king of Huainan in Han Dynasty. Chen Mingjiru's Collection of Books and Fragments: Tofu, written by Liu An, the king of Huainan. Xin Qiji's Original contains: Liu An made tofu.
According to Ji's "Original Material Society", there is a record of tofu made in Liu An in the ancient books of the Western Han Dynasty. Shi Zhi Shi Xin is completely reliable. In the Ming and Qing Dynasties, Fang Yizhi's "Records of Physical Properties" said: The bean thought rotten, and the king of Huainan came out. Ancient historical sites are the archaeological basis of tofu culture. During the Second Tofu Culture Festival in China, an "International Symposium on Tofu Culture" was held in Shouxian, an ancient city. Experts and scholars attending the meeting were invited to visit Shouxian Museum. I saw the water mill unearthed in Wafang Village, Cha 'an Township, Shou County in April 1965. Judging from the unearthed cultural relics, there is no doubt about the time and place when tofu was invented in the Han Dynasty. Liu An, the king of Huainan, invented tofu. In the next two thousand years, tofu making gradually spread all over China. Working people all over the country constantly improved according to the regional characteristics, and finally formed the tofu culture in China. The first China Tofu Culture Festival was held in Beijing and Taipei on September 1990, and the birthday of Liu An, the inventor of Huainan Tofu, was designated as China Tofu Culture Festival, and a grand commemorative event was held every year.
Seven, the historical origin of old tofu China is the hometown of soybeans, and China has cultivated soybeans for 5,000 years. At the same time, it is also the first country to develop and produce bean products. From the Western Zhou Dynasty to the Spring and Autumn Period, people took soybeans (glutinous rice) as their staple food. Farmers have sung more than once: There are cymbals in the Central Plains, and Shu Ren adopts them. Pick and choose, Valley of the Basket. Cooking sunflower in July, silent. The ancients not only regarded soybean as the staple food, but also gradually developed bean products such as tofu, lobster sauce, soy sauce, raw bean sprouts and oil pressing, which was a great contribution to mankind. Only ordinary tofu has swept the world so far! Tofu originated from Liu An, the king of Huainan in Han Dynasty. Liu An, the king of Huainan, the grandson of Emperor Gaozu Liu Bang, and the son of Huainan Wang Changlu, named Huainan Wang after his father, all lived in Chunchun for 42 years. There are thousands of alchemists in Anyang, Liu, all of whom are immortal secret methods.
The way of red treasure. Su Fei, Li Shang, God Bless, Jinchang and Zuo Wu are the most famous officials, and they are called Bagong. Hachi accompanied Liu An all day to refine the elixir of life on the north mountain of Shouchun. When Liu An and others were in an alchemy, they occasionally ordered some soymilk with gypsum and made tofu through chemical changes. There are many records about Liu An's invention of tofu in ancient books. There are as many as forty or fifty kinds of books about Liu An's invention of tofu. The main points are summarized as follows: "Ci Yuan" records: "Take beans for it. Production method: soaking in water, grinding, removing slag, frying into salt and marinade, and then collecting. Some people put it in a jar and collect it with gypsum. According to legend, it was built by Liu An, the king of Huainan in Han Dynasty. " Song Zhuxi's Thirteen Poems of Liu Xiuye's Growing Vegetables: Growing beans is sparse and exhausted; If I had known the art of Huainan, I would have got silk cloth early. This is the earliest record that tofu is the art of Huainan in the existing literature. In Yuan's Daily Materia Medica, it is said that the method of tofu began with Liu An, the king of Huainan in Han Dynasty. Ming Ye Ziqi's Essays on Grass Techniques said: Tofu began in the Han Dynasty, and Liu Anzhi, the king of Huainan, also practiced it. Su Bingheng, a poet in the Ming Dynasty, wrote the poem "Tofu Poetry", saying: "It is best to spread Huainan, but the skin fades to see the essence. A round of grinding nectar, boiling soup rolling snowflakes. There is a shadow on the eaves of a crock dipped in water, and the golden knife cuts the jade flawless. Who knows the taste, mostly in monks and Taoists. "
Li Mingzhizhen's Compendium of Materia Medica Bone Nourishing Tofu says: The method of making tofu began with Liu An, the king of Huainan in Han Dynasty. Chen Mingjiru's Collection of Books and Fragments: Tofu, written by Liu An, the king of Huainan. Xin Qiji's Original contains: Liu An made tofu.
According to Ji's "Original Material Society", there is a record of tofu made in Liu An in the ancient books of the Western Han Dynasty. Shi Zhi Shi Xin is completely reliable. In the Ming and Qing Dynasties, Fang Yizhi's "Records of Physical Properties" said: The bean thought rotten, and the king of Huainan came out. Ancient historical sites are the archaeological basis of tofu culture. During the Second Tofu Culture Festival in China, an "International Symposium on Tofu Culture" was held in Shouxian, an ancient city. Experts and scholars attending the meeting were invited to visit Shouxian Museum. I saw the water mill unearthed in Wafang Village, Cha 'an Township, Shou County in April 1965. Judging from the unearthed cultural relics, there is no doubt about the time and place when tofu was invented in the Han Dynasty. Liu An, the king of Huainan, invented tofu. In the next two thousand years, tofu making gradually spread all over China. Working people all over the country constantly improved according to the regional characteristics, and finally formed the tofu culture in China. The first China Tofu Culture Festival was held in Beijing and Taipei on September 1990, and the birthday of Liu An, the inventor of Huainan Tofu, was designated as China Tofu Culture Festival, and a grand commemorative event was held every year.