Everyone knows that according to the traditional classification of catering industry in China, there are eight major cuisines such as Sichuan cuisine, Guangdong cuisine and Shandong cuisine, and after years of circulation, these eight cuisines have a far-reaching impact on the development of catering industry in China.
However, in recent years, Hebei has been actively promoting Zhili official cuisine, one of the three series of "Ji cuisine", to create a new cuisine in China, making Zhili official cuisine the ninth largest cuisine in China, and making it famous as "Ji cuisine" brand in the whole country and even the whole world.
The reporter was informed that at the just-concluded second China Catering Expo, Zhili official dishes became a well-deserved "dark horse" in the catering industry. Its cuisines, such as pot-wrapped elbow, braised chicken breast, government-baked salted fish and so on, were awarded the gold medal in the recommended recipes exhibition of Beijing 2008 Olympic Games by China Cuisine Association.
In fact, not only Zhili official dishes, but also many brand dishes in Hebei cuisine are equally eye-catching at this food Expo. In the exhibition area, the exhibition map with a strong flavor of Zhili official culture has become the brightest attraction of the exhibition area, which fully shows the development and innovation process of "Ji cuisine", especially Zhili official cuisine. In addition to Hebei Yulanxiang Baoding Hall, the exhibition area also shows well-known catering enterprises in Hebei Province such as Chengde Imperial Catering Co., Ltd. and Tangshan Hongyan Restaurant, which makes many people think that "Ji cuisine" has such a profound food culture after visiting Hebei exhibition area. Secondly, the model performance of Zhili official dishes is the first dish model on the catering stage in China. At the same time, it uses background music and live commentary to intuitively show the inheritance, development and innovation of Zhili official dishes. At the booth, the chef of Handan Yilouyou Catering Co., Ltd. rolled 10 dumpling wrappers with a rolling pin at the same time, which also made people clap their hands. In addition, there are a large number of newly excavated blue-and-white porcelain utensils with strong cultural flavor of Zhili government, such as the long-lost warm plate, thick juice method and abalone lamp, which are also a highlight of the food fair.
There was a hot wind of "Ji cuisine" in this Expo, especially the official dishes in Zhili greatly enhanced the popularity and influence of "Ji cuisine". At the same time, it indicates that "Ji cuisine", especially the official dishes in Zhili, will begin to go out of Hebei and go to the whole country.
It is understood that the catering culture in Hebei has a long history. Influenced by China's advanced catering culture, the catering culture of Hebei cuisine, such as its style, cooking skills and banquet etiquette, has been constantly nurtured and grown, and gradually formed a variety including palace cuisine, official cuisine, ethnic cuisine, local cuisine, etc. There are three main factions of "Hebei cuisine": South-central cuisine, represented by Baoding, which is the largest genre of "Hebei cuisine", mainly including official cuisine. In addition, there is the Northern Hebei Palace School beyond the Great Wall, represented by Chengde, such as the Manchu-Han banquet. In addition, there is a coastal school in eastern Hebei, represented by Tangshan, which is good at cooking fresh aquatic raw materials.
According to industry sources, in recent years, with the northward movement of southern dishes, the entry of local dishes into the city and the entry of new dishes, the operation of "Ji cuisine" in high-end restaurants has suffered a great impact, and the proportion of "Ji cuisine" has dropped sharply. The problem it faces is how to "excavate, inherit and innovate", and then promote "Ji cuisine" to seize the opportunity and make it famous all over the country.
To this end, Hebei Province recently held the "2006 Hebei Cuisine Culture Exhibition". It is understood that the organizing committee will organize and hold the Development and Innovation Forum of Ji Cuisine, the Brand Exhibition of Yanzhao Catering Enterprises and the Exhibition of Famous Cuisine, Famous Points and Famous Banquets, the Creative Competition of Ji Cuisine, the Promotion Month of Ji Cuisine in Beijing, etc., and will also publish and print the Collection of Famous Cuisine and Famous Banquets. Fully demonstrate the development achievements of Hebei catering industry, dig deep into the history of Hebei cuisine, and cultivate and establish the brand of Hebei cuisine.
In 2005, the catering and accommodation industry in Hebei Province achieved a total retail sales of social consumer goods of 34.96 billion yuan, up 19% year-on-year, ranking first in all industries, and more than 30 catering enterprises were rated as national super-class and first-class restaurants and hotels.
A person in charge of the Organizing Committee of "2006 Hebei Cuisine Culture Exhibition" told reporters that Hebei catering industry has formed a unique regional style and cultural concept. Ji cuisine not only pays attention to local characteristics, but also draws on the strengths of others; While inheriting traditional skills, we should constantly pursue change and innovation, and combine them with tourism products. Hebei cuisine has a wide range of materials, fine selection of materials, deep internal strength, emphasis on color, flavor and nutrition structure, highlighting salty, fresh, strong and maotai flavor, a wide variety of patterns, pursuing elegant environment, paying attention to etiquette and service, and its influence and popularity are constantly improving. For example, the whole fish banquet in Zhili and the official banquet in Zhili, China, the first-class civilian food and the first-class military officer food in Baoding Guild Hall were highly praised by the judges and became one of the big winners of the second food Expo. Huading Royal Noodles of Zhuozhou Huadingqi Company was recognized as the recommended dish for the 2008 Beijing Olympic Games. Handan Yilouyou Catering Co., Ltd. was awarded the title of 1 China Famous Banquet.
Liang Lianqi, chairman of Hebei Yulanxiang Baoding Club Catering Co., Ltd. said that at present, there are more than 40 "Zhili official dishes" excavated and inherited by us, and hundreds of various "Zhili official dishes" and more than ten classic banquets are still under development. In addition, we also applied for patents and registered brands of Zhili official dishes and Zhili official banquets, among which Zhili official dishes were officially recognized as intangible cultural heritage in Hebei Province in June this year. We hope that Zhili official dishes will become the pride of "Ji cuisine" and even "China official dishes" and make them "Zhili official dishes".
2. Characteristics of Hebei cuisine
The characteristics of Hebei cuisine are extensive and strict selection of materials, exquisite production, salty and delicious sauce flavor, elegant and decent utensils and natural and beautiful shape.
(a) on-site materials, fine and strict. Hebei province has superior natural and geographical conditions, suitable climate and rich products, and there are as many as 1,000 kinds of cooking materials.
Among them, there are grain and various vegetables planted in the fields, and the vast rural mountainous areas are rich in livestock and poultry resources, including fish, shrimp, crabs and seafood living in the water, and wild game and delicacies from the mountains. Abundant product resources have laid a material foundation for Hebei cuisine to take materials on the spot.
Hebei cuisine pays attention to local materials and selects local famous products. For example, stir-fried dishes made of bracken with pheasant breast, evenly mixed meat melon made of Baoding pickles on the outside ridge, shrimp-cooked segments, yipin Shoutao, Tianguishan chicken, roasted North and South, chestnut chicken and Changshan turtle are too numerous to mention.
Hebei cuisine pays attention to strict selection of materials, and different textures of dishes should be selected with different main ingredients and ingredients. Such as white jade chicken breast, you must choose chicken sprouts, coupled with seasonal vegetables; Changing the knife meat must be fat and lean.
As far as fish are concerned, there are spring silver, summer knife, autumn thickness, winter crucian carp and winter eating head, summer eating tail, spring and autumn eating water, which can be described as strict. (2) Knife workers are exquisite and good at flower knives.
Hebei cuisine emphasizes the knife shape of dishes. Different dishes should have different knives, and different shapes of main ingredients should be matched with different shapes of auxiliary materials, and the shape of ingredients should be smaller than that of main ingredients to highlight the main ingredients. Various knives have strict requirements. Hebei kitchen knife workers are exquisite and exquisite, and all kinds of knife methods are skillfully used.
In particular, the throwing knife method, the machete method and the contiguous method of shredding pork are quite distinctive, which can be called the three musts. The so-called throwing knife method is to cut shredded pork by chopping, pushing and throwing.
The three steps of chopping, pushing and throwing are almost carried out at the same time, which requires close matching; The machete method is to cut shredded pork by cutting and pulling techniques; The contiguous method is to slice the raw materials into extremely thin strips by batch knife method. These knife skills are not only beautiful in cutting posture, but also fast in cutting raw materials and uniform in shape.
Secondly, the shapes treated by knife workers are beautiful and diversified, especially the shapes of flower knives are more realistic. For example, there are willow leaves, crescent moon pieces, eye-shaped pieces, bone chops, wood scraps, large and small head sickles, clamping blades and scraping blades; Blocks include hob block, chopping block, water chestnut block, pillow block, plate finger block, elephant eye block, bone row block, horse tooth segment, large inch segment, small inch segment, car key strip, dice dice, hairpin, grasshopper leg, incense burner leg, etc. Flower knives include wheat ears, litchi, hemp fiber, chrysanthemum, mesh, fish scales, combs, bergamot, centipede, herringbone, single and double elephant eyes, peony and so on.
The diversification of raw materials makes the dishes more colorful. The fried fish in Baoding, the fried squid barrel in Tangshan and the golden lion fish created by Yuan Qingfang, a late famous teacher in Shijiazhuang, are typical dishes deliberately designed for knife work.
(3) The cooking techniques are comprehensive and are famous for their saucy. There are more than 30 kinds of cooking methods used in Hebei cuisine, among which, the main methods are slipping, frying, frying, burning, grilling, pulling, rinsing and roasting, especially slipping and frying.
Stir-fried dishes are quick-cooked dishes, which are made in a hurry. They have strict requirements on the working procedures such as heat, paste, seasoning and sauce. They must be solid in basic skills, agile and clean. There are as many as 16 methods in the specific preparation method, such as stir-frying, soft-frying, grasp-frying, dry-frying, soft-sliding, coke-sliding, sugar-sliding, vinegar-sliding and stir-frying.
These techniques can be used freely by Hebei chefs. (4) Pay attention to juice and be good at paste.
Hebei cuisine pays attention to the sauce, and has different requirements for different kinds of dishes, such as frying in oil and frying in sauce, and holding the sauce in clear oil; There is also a saying that you can't thicken when you are cooking, and you can't thicken when you eat. The method of making requires that the juice in the bowl, the juice in the spoon or the juice lying down, is successful at one time.
This requires a good grasp of condiments, the ratio of soup (water) to starch and the cooking temperature, so the technical requirements are quite high. Burning, grilling, and fire depend on the dishes, so we must correctly grasp the amount of soup, the concentration of thicken and the timing of thicken.
Paste is widely used in Hebei cuisine. Before cooking, the raw materials of Laiyao cuisine are hung and sized according to the properties of raw materials and the characteristics of texture, color and so on. Although the raw materials of paste are the same, there are strict differences in use. For example, egg white paste should be applied to the slippery dishes, and egg white paste should be applied to the slippery dishes. After the raw materials of the dishes are hung and sized, it is beneficial to maintain the nutritional components of the dishes, with little or no loss during heating, and at the same time, the dishes can meet the requirements of different quality.
(5) the taste is rich and varied, the texture is vivid and realistic, and the temperature is appropriate. Love salty taste is the characteristic of Hebei people's taste.
Salty taste is also the mother of dishes. The taste of Hebei cuisine is mainly salty, salty, fragrant and mellow, and it pays attention to the moderation of salty, fresh in salty, palatable in salty, mellow in salty and clear in fresh.
Although the taste of Jilai is mainly salty and fresh, it is eclectic and diversified. Such as sweet and sour, sweet, spicy, sour and salty, strange taste and so on are not uncommon.
Ji cuisine not only pays attention to taste, but also pays attention to the taste and texture of dishes. For example, smooth cooking pays attention to smoothness, soft cooking pays attention to softness, grasping cooking | well-researched cooking pays attention to crispy outside and tender inside, dry cooking pays attention to crispness, and clear cooking pays attention to smoothness.
Through the change of the taste of dishes, it gives people a beautiful enjoyment. (six) pay attention to the use of soup, to win the soup.
Chefs of Hebei cuisine are familiar with soup technology, and choose to use head soup, second soup, set soup and drop soup according to the quality and grade of dishes. Hebei's soup-dropping method is unique and unique.
Its preparation method is as follows: protein, mineral-rich raw materials such as chicken and duck meat are washed, blanched with boiling water, then put into clear water (without seasoning), and boiled with low fire to dissolve nutrients in the soup, and when the soup is thick, half of it is washed out, which is called the first soup; Then add raw materials and water to the original soup and continue to cook on low heat. When the soup is thick, half of it is washed out and mixed with the first soup. This soup is called soup set. The rest is called Ertang. Heat a new set of soup in a pot, chopping chicken breast and pork tenderloin, kneading into cakes, and dropping into the soup; when the soup is nearly open, the patties gradually float, skimming the floating foam, taking out the patties, and filtering to obtain the soup.
This soup is delicious, mellow and crystal clear. With the help of this soup, high-end dishes can be said to be icing on the cake. (seven) the beauty of taste, shape and device in one.
The shape of Hebei cuisine pays attention to natural shape, plane shape, three-dimensional shape and semi-vertical shape, which is natural and beautiful, the main and auxiliary materials are properly matched, and the color is bright and smooth. Different types of dishes use different dish-loading art and different types of Lai dishes.
3. Is Ji cuisine the ninth largest cuisine in China?
Exquisite skills, exquisite dishes, exquisite utensils ...1month 13, the exhibition competition of Hebei cuisine culture ended, which really gave visitors a taste of Hebei cuisine culture.
What followed was that "Ji cuisine" once again became the focus of people's attention after it was called the second national catering Expo last year. So, does "Ji Cai" really exist? Can it become a new cuisine after the eight major Chinese cuisines? 1, "Hebei is not without delicious food" A dragon flies between the clouds, the dragon mouth is slightly open, and a waterline flows out from the dragon mouth, impacting the waterwheel below, and the waterwheel keeps turning-behind the waterwheel, there is a rockery and a pavilion bridge ... This is not a painting, but a dish.
"This dragon is carved with a oxleg melon." Fan Zhancheng, the chef of Hebei Hotel and the creator of this "Longteng Yanzhao" dish, said: "The rockery is green radish, the small bridge is carrot, the base of the bridge is' beautiful in the heart', and the waterwheel is made of green radish and carrot.
Those clouds are the result of the fog machine below, and the water is pumped up from below with thin pipes. "Obviously, this is a decorative dish integrating sound, light and electricity.
In the exhibition hall of Hebei Cuisine Culture Exhibition Competition in Hebei Hotel, chefs from 13 delegations from the whole province are also showing their unique skills: a ball of noodles has gradually turned into thin noodles, exquisite snacks and exquisite jiaozi in their hands ... and the dishes participating in the exhibition are even more pleasing to the eye and mouth-watering-the "magic pen" made of fish and shark fin is exquisite. Even those ordinary home-cooked dishes are so exquisite. An ordinary piece of tofu is surrounded by six kinds of spices, each of which is delicious. 1 month 12 and 13, there are more than 100 famous banquets of Hebei cuisine and more than 1000 famous dishes and snacks from Hebei.
"The overall level of this exhibition contest is even higher than when I participated in the Second National Catering Expo in 2006 10." Wang Jincang, director of the Business Reform Division of the Provincial Department of Commerce, commented.
In fact, perhaps it was the success of last year's food Expo that gave the catering enterprises in the province a kind of eagerness to try. During the three-day exhibition competition, Hebei delegation presented "Zhili official fish banquet", "China Zhili official banquet", "a civilian dish" and "a military officer dish", which were highly praised by the judges.
Among them, pot-wrapped elbow and pot-collapsed tomato won the "China Golden Ding Award"; Zhili government roasted salted fish, steamed fish with spring sauce, roasted deer tendon with scallion and roasted squid won the "China Famous Cuisine Award"; The splendid banquet won the "China Famous Banquet Award"-all the participating enterprises won the prize and returned home. "Ji Cai" made a splash for a time and became a recognized "dark horse" at the meeting.
After the National Food Expo, the Provincial Department of Commerce has held a series of activities in the province, and the reputation of "Ji Cai" is getting louder and louder. "Hebei is not without delicious food."
Wang Jincang said proudly. 2. After the opening ceremony of 1 month 12, several sub-venues and exhibition halls of the Hebei Cuisine Culture Exhibition Competition were packed with people who came to visit.
"I didn't expect that there are so many good dishes and so many culinary masters in Hebei." A visitor looked at it and said with some excitement, "I really didn't know before!" " In fact, the visitor's words inadvertently revealed the situation of "Ji cuisine": although the level is not low, it has little impact on the whole country or even the province.
"The land of Yanzhao has given birth to a splendid food culture of Hebei cuisine. Why has it not been famous all over the country?" On the afternoon of 1 month 12, Zhong Ji 'an, deputy director of the Provincial Department of Commerce, gave a question and thought. "Ji cuisine lacks historical inheritance, and it can't be said that it has a clear and specific flavor. In particular, there is no systematic and rigorous cooking technique that can distinguish it from other cuisines. Although several dishes have been selected as recommended dishes for the Beijing Olympic Games, can they support the signboard of Ji cuisine?" An insider's statement may be representative.
In fact, as a concept, the term "Ji cuisine" was put forward as early as the 1970s. According to Ma Fengqi, president of Hebei Cuisine Association, in 1977, 18 national first-class chefs in Hebei Province were already called "18 Hebei Cuisine Pines".
In the late 1980s, Hebei Province established the "Hebei Cuisine Compilation Group" and published the "Hebei Cuisine Collection", which became the first monograph on Hebei cuisine. In 200 1 year, during the second cooking technology competition in the province, "Ji cuisine" was widely mentioned again.
Unfortunately, these actions did not have a national impact on "Ji cuisine". "Hebei cuisine does not have its own system, nor does it have its own characteristics."
Ma Fengqi, who has been the president of Hebei Cuisine Association since 1988, believes that as early as 1988, Hebei cuisine formed a relatively complete system, and the main schools supporting this system were the three major schools in central and southern Hebei, eastern Hebei and the Great Wall. Now Zhili official cuisine has added a strong stroke to the Hebei cuisine system.
"I don't think there is no system, but the three-dimensional system structure is complete." Zhong Ji 'an believes that at present, several schools of Hebei cuisine constitute a typical pyramid structure: the top of the tower is palace cuisine outside the Great Wall, targeting high-end consumer groups, and the center of the tower is Zhili government cuisine, mainly targeting moderate consumer groups, while Jidong cuisine, Zhaodu cuisine and local folk snacks are mainly oriented to low-and middle-consumption groups, forming the base of the tower.
"Such a complete system is not available in other cuisines." Zhong Ji 'an said, but he also admitted that Ji cuisine has no great influence at present.
In his view, this has a considerable relationship with the geographical location of Hebei. Hebei is surrounded by the capital. Since the Yuan Dynasty, North and South food schools have gathered here, and local cooking cultures have blended here, which makes Hebei cuisine inclusive and inclusive, but it has annihilated its own characteristics.
"At this point, Hebei cuisine is a bit' black under the lamp'." Zhong Ji 'an said.
In addition, due to the change of the membership of the catering authorities in Hebei Province, the role of * * * in exploring the culture of "Hebei cuisine" has been objectively affected in recent years, while the catering enterprises in the province are fragmented and lack the mechanism to form a joint force. 3. "We have just started" "Now, Hebei cuisine can't be said to have become a climate, even.
4. What are the characteristics of Hebei cuisine?
Shijiazhuang: Grasp the whole fish. From the perspective of traditional cuisine, Shijiazhuang is too young to have its own characteristics. The so-called Shijiazhuang cuisine actually absorbs the characteristics of Beijing, Shandong and other places and then innovates.
There is a dish in local dishes that catches and fries whole fish, which is quite common among Shijiazhuang people. The whole fish is fried with big carp, and the wonderful thing is the skill of knife.
When a dish is served, it takes up one-third of the table, which is delicious and has an atmosphere. Qinhuangdao: Steamed seafood will naturally be eaten in Qinhuangdao. Locals like steamed seafood, whether it's crabs, shrimps or clams, put water on it and steam it. When eating it, dip it in ginger vinegar juice. That's delicious! There are seasons to eat seafood. Crabs eat Pippi shrimp twice a year at the end of April. Of course, they can also eat cultured shrimp regardless of the season. In the eyes of Qinhuangdao people, it is not called seafood.
In recent years, barbecue seafood has become popular. There is a kind of small miscellaneous fish called green skin, which is slender and a little green on the back. It can't be fried, but can only be roasted, which is delicious and extremely cheap. In this season, 5 yuan can buy two pounds and two and a half pounds. Chengde: Braised pork with Chinese characters is a palace dish, and now it has become a famous birthday dish. The method is to cut braised pork into 3.3 cm square pieces, use a knife to circle the pieces one by one from the outside to the inside in a "ten thousand" shape to the center of the pieces, so that they cannot be separated. Then, put them face down in a steaming bowl, add broth and seasoning, steam them in a cage for 2 hours, take out the buckle plate and pour them.
5. What are the characteristics of Hebei cuisine?
Shijiazhuang: Catch fried whole fish.
From the perspective of traditional cuisine, Shijiazhuang is too young to have its own characteristics. The so-called Shijiazhuang cuisine actually absorbs the characteristics of Beijing, Shandong and other places and then innovates. There is a dish in local dishes that catches and fries whole fish, which is quite common among Shijiazhuang people. The whole fish is fried with big carp, and the wonderful thing is the skill of knife. When a dish is served, it takes up one-third of the table, which is delicious and has an atmosphere.
Qinhuangdao: Steamed Seafood
When you go to Qinhuangdao, you naturally have to eat a lot of seafood. Locals like steamed seafood, whether it's crabs, shrimps or clams. Put water on it and steam it. When you eat it, dip it in ginger vinegar juice. That's fresh! There are seasons to eat seafood. Crabs eat Pippi shrimp twice a year at the end of April. Of course, they can also eat cultured shrimp regardless of the season. In the eyes of Qinhuangdao people, it is not called seafood. In recent years, barbecue seafood has become popular. There is a kind of small miscellaneous fish called green skin, which is slender and a little green on the back. It can't be fried, but can only be roasted, which is delicious and extremely cheap. In this season, 5 yuan can buy two pounds and two and a half pounds.
Chengde: Braised pork with a Chinese character.
This is a palace dish, and now it has become a famous birthday dish. The method is to cut the braised pork into small pieces 3.3 cm square, use a knife to circle the pieces one by one from the outside to the inside in a "10,000" shape to the center of the pieces, so as not to separate them, then put them in a steaming bowl with the skin down, add broth and seasoning, steam them in a cage for 2 hours, take out the buckle plate, and pour the broth on them.
6. What are the characteristics of Hebei cuisine?
Hebei has a vast territory and a large population, and there are three schools of flavor dishes: Central South Hebei School, Palace School beyond the Great Wall and JD.COM Coastal School.
Baoding is the representative of the South-Central School in Hebei, which is characterized by a wide selection of materials, mainly fish, rape and crab from mountain products and Baiyangdian, emphasizing color, fragrance and soup. Chengde is the representative of the Palace School beyond the Great Wall, which is characterized by selecting local raw materials and cooking palace dishes and delicacies. It is similar to Beijing palace dishes, but cows and rabbits are forbidden, the knife work is exquisite, the fire work is emphasized, and the shape and dishes are exquisite, and the taste is crisp and salty.
Tangshan is the main coastal school in JD.COM, which is close to the Bohai Sea and is good at cooking fresh seafood. It is characterized by rich raw materials and exquisite knife work. The taste is light, and it pays attention to clear oil and thicken.
The dishes are matched with exquisite Tangshan porcelain containers, which have a unique style. Hebei-style snacks are also quite distinctive, with many varieties of pasta and good quality.
The famous dishes are: pork-accompanied melon, boiled shrimp, yipin Shoutao, Tianguishan chicken, roasted North and South, Changshan soft-shelled turtle, roasted whole deer, golden lion fish, glutinous rice sweet rice, Raoyin bean curd, Wang Dashan tripe, Guo Ba Shao Huo, and buckwheat noodles.
7. Ask for home-cooked dishes of Hebei cuisine.
I'm from Hebei. Let's make a brief introduction first.
Hot and sour shredded potatoes:
1. Wash and scrape potatoes.
2. First, cut the potatoes into neat large slices, which is the key point of cutting even silk.
Step 3 cut the potato chips into filaments
4. Soak the cut shredded potatoes with clear water to remove starch (so that the fried shredded potatoes are fresh and non-sticky).
5. Chop onion, pepper into small pieces, garlic, red pepper and ginger.
6. Put the oil in the pot and stir-fry the pepper to make the fragrance.
7. Remove the fried pepper.
8. Add onion, ginger, minced garlic and pepper to the pot and stir-fry until fragrant.
9. Add the soaked shredded potatoes.
10. Stir-fry shredded potatoes and add vinegar to cook until fragrant.
1 1. Add salt to taste.
12. Add shredded red pepper and stir well.
13. Finally, add minced garlic to taste.
14. Stir well and serve.
Cold dish: simple cold dish: 1 cucumber, 4-5 shallots, 1 chicory, 1/4 broccoli, cucumber shredded (not too fine), shallots cut into small pieces (both can be torn by knife and hand), chicory cut into small pieces, broccoli cut into small pieces, blanched and cooled, put in a large container, and add: salt and cotton. Stir well to serve as a hot dish: ingredients: 50g minced pork, 250g leek, soaked ginger 1 block, soaked 4 red peppers, salt, chicken essence, a little, douchi sauce 1 spoon hot pot cold oil, stir-fry minced meat with medium heat, stir-fry the water until the oil is dry, and continue to stir-fry in douchi sauce. 2. Add shredded ginger. Stir-fry red pepper for fragrance. Add leek and stir-fry quickly. Add a little salt chicken essence and stir well. 3. Practice of Douchi sauce-Chop Douchi, put 40% oil in the pan, add minced onion and ginger and stir-fry until fragrant, add Douchi and stir-fry for 2 minutes, add wine, and stir-fry sugar evenly.