Another important condition for the formation of official dishes is the combination of folk chefs and tasters. The formation of a famous dish is inseparable from chefs and tasters.
classify
Government dishes are mainly divided into the following categories: Confucian cuisine, Dongpo cuisine, Yunlin cuisine, Suiyuan cuisine, Tan Jiacai cuisine and Duanjia cuisine.
Confucius cuisine
Confucius cuisine
Dongpocai
Dongpocai
Yunlincai
Yunlincai
Historical origin editor
Official dishes are delicious dishes made by the families of feudal officials. There are many characteristics that pay attention to cooking fragrance, strange food and poor soil and water. Han Guo official office, known as "Qiongchu Golden Cave". In Shichong, Shanxi, there is a product of "just do it".
Tang House has the title of "Gougong Chef"; A middle school student in Duan Wenchang is called "Lian Zhen Soup", and going out to cook is called "Guan Zhen". Wei Juyuan's mansion made a "Shao Wei banquet menu", and Song's mansion can hold more than 200 banquets a day. During the Ming and Qing dynasties, senior officials all had their own kitchens, competing for novelty and beauty. Confucian cuisine is the most important official dish, which has a complete diet pattern and a series of recipes. Confucian cuisine is a very representative official dish.
Confucian cuisine is the Confucian cuisine in Qufu, Shandong Province, where descendants of Confucius live. Zhang Lianming, who studies Confucian cuisine, pointed out: Confucius' diet life is very particular, and there is a kitchen inside the house, which has been passed down from generation to generation. From luxurious banquets for the royal family and relatives to home-cooked meals for daily meals, the chefs in the government have arranged dishes with exquisite diet, rich nutrition and unique flavor.
The Confucian House was less influenced by the rise and fall of dynasties, and there were institutions in the house to manage meals, so the cooking diet was handed down.
Many officials of feudal dynasties in past dynasties, including the officials of civil and military officials in Gaul, paid great attention to diet and hired famous chefs to create 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. Dongpo lay man). Kung pao chicken is said to be the favorite food of Ding Baozhen, governor of Sichuan in Qing Dynasty. Some famous dishes in Tan Jiacai and Lekangnan restaurants, which are famous in Beijing, used to be official dishes. Tan Jiacai's famous dishes include cauliflower duck, boiled chicken, yellow shark's fin, steamed straw mushroom, steamed stuffed bun and so on. 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.
The official cuisine originated from the famous chefs in the boudoir mansion in the past, and chefs were hired at the entrance of the official residence and mansion, which absorbed many flavor dishes from all over the country. At that time, high-ranking officials and tycoons "had beautiful kitchens at home and competed with each other", thus forming official dishes. Official dishes pay attention to a wide range of materials, exquisite production, moderate and peaceful taste, elegant and interesting dishes, diverse banquets and simple and noble dining environment. In the final analysis, it is a kind of "ostentation and extravagance". In Beijing, the most popular official dish is the "Tan Jiacai" created by Tan Jia and Tan Zongjun in the late Qing Dynasty.
Category introduction editor
Confucius cuisine
Confucian official dishes
Confucian official dishes
Confucian cuisine, with a long history, exquisite cooking skills and unique style, is the longest-lasting typical official dish in China. Its cooking skills and traditional dishes have been handed down from generation to generation. From generation to generation, enduring. The success of Confucian cuisine is mainly due to the fact that the members of Confucius throughout the ages have been adhering to the teachings of Confucius that food is not greasy, stew is not greasy, and drink is not greasy. The production of dishes is extremely particular, which requires not only fine ingredients, meticulous cooking, rigorous cooking and attention to taste, but also skillful changes and adjustments to meet their tastes. Since the Western Han Dynasty, with the promotion of the political status of the descendants of Confucius, in the Ming and Qing Dynasties, the Duke of Feast was once the official residence, ranking first among the civil servants in the class, enjoying the privilege of bringing his family into the palace, and the emperor frequently made pilgrimage and offered sacrifices. Every time members of the royal family come to Qufu, they will be welcomed by a feast. For the influx of senior officials, Confucius also held a high-level banquet. For a long time, due to the influence of the concept of family status, most of the family members in Confucius' house came from official families all over the country, and they exchanged courtesy with each other, which made many famous foods gather together with their own characteristics and complement each other. Confucius' extensive social activities and frequent changes of chefs at home and abroad have promoted the continuous exchanges between Confucius and the court, between Confucius and the government, and between Confucius and folk cooking skills. In addition, for thousands of years, the famous chefs of Confucius have devoted themselves to studying, and on the basis of inheriting traditional skills, they have inherited the old system and brought forth the new, and gradually formed a kind of Confucius cuisine with unique style, complete famous dishes, rich and perfect categories, and excellent color, fragrance, taste, shape and utensils.
Official dishes
Official dishes
Confucius' banquet has also been gradually formed for a long time. Solemn etiquette, distinct grades; The style of the banquet is very rigorous, with scholarly family, the home of saints and the style of princes and ministers. All kinds of banquet dishes are rich and beautifully matched, and the main course, big dish and compatible dish have certain procedures. There are many banquets of Confucius, which can be divided into family banquets, wedding banquets, birthday banquets, farewell banquets, wishful banquets and so on. In terms of specifications, it depends on the level of materials and the number of dishes served. The highest standard "Man-Han Banquet" in history has to serve 196 dishes, with 404 pieces of tableware alone. Followed by swallow dishes, shark fin seats, sea cucumber seats and "double four" pots and other seasonal foods that change according to different seasons. For example, a birthday party is a special party for the feast duke, his wife and their elders. Its table is full of delicacies, cups and lamps, and besides furnishings and tableware, there is also a "high pendulum" with bells and drums, which is detached and comparable to the palace.
Confucian cuisine is widely used, ranging from delicacies to fruits and vegetables, peppers or wild vegetables in mountains and forests, all of which can make delicious vegetables. Confucian cuisine is exquisite in workmanship, good at seasoning, exquisite in container and comprehensive in cooking technology.