On the morning of April 28th, 2065438+00, at the opening ceremony of the first China (Tianmen) Steamed Food Culture Festival, the deputy secretary and mayor of Tianmen Municipal Committee received the plaque of "Hometown of Steamed Food in China" from Su, president of China Cuisine Association. This indicates that Tianmen is "the hometown of steamed vegetables in China", and the steamed vegetable industry in Tianmen has entered a new stage of development.

Su, president of China Cuisine Association, pointed out that Tianmen Steamed Vegetable not only has a complete, mature and unique traditional steamed vegetable technology system, but also has a long history of development, profound cultural accumulation, distinctive flavor and personality, and a broad consumer market. Tianmen steamed cuisine is famous at home and abroad for its unique cooking skills, flavor characteristics and rich humanistic connotation, and has a strong local flavor. "No cooking, no steaming and no banquet" is a true portrayal of steamed vegetables in Tianmen. China Cuisine Association recognized Tianmen as the "Hometown of Steamed Vegetables in China", which indicates that Tianmen has a well-known brand of steamed vegetables in China. I hope Tianmen will cherish this brand, become bigger and stronger, form a food supply base, a talent training reserve base and a steamed vegetable logistics base for the steamed vegetable industry, and push Tianmen steamed vegetables with a long history, unique characteristics, green pollution-free and unique taste to the whole country and the world.

Deng Jie, director of the fourth episode of China on the Tip of the Tongue 2, believes that Tianmen steamed vegetables are the most representative form of "steaming". "Tianmen steamed cuisine has a long history. Although we speak from a homely point of view, there will be many classic dishes in the film, such as steamed scallops, steamed pork and steamed ribs ... We filmed an ordinary Tianmen family for four or five days.

Lin Sheng, vice president of Hubei Chu Culture Society, said that the prevalence of steamed vegetables in Tianmian area is related to the local environment. In ancient times, there were many lakes around the field (including Honghu Lake now). Most local residents made a living by fishing and lived on fishing boats most of the time. If it is cooking, it is easy to cool, while steamed vegetables have the advantages of heat preservation, time saving and unique flavor. With the passage of time, steamed vegetables have gradually become a local specialty food. Lin Sheng said that the rice fields are known as "no steaming", such as steamed crucian carp, bream, grass carp and eel in fish, steamed pork in meat (pork and beef can be steamed), and chrysanthemums, radishes, lotus roots, pumpkins and potatoes in vegetarian dishes can be steamed. It is precisely because of easy materials, convenient production and unique taste that Tianmen steamed vegetables can enter the China on the tip of the tongue.

"No food, no steaming, no banquet, no banquet" Tianmen steamed vegetables.

Widely circulated in Tianmen, "three steamed dishes with nine buckles and ten bowls, not a steamer without guests" vividly illustrates the position of steamed vegetables in Tianmen food culture. "Steaming" is one of the common cooking methods in Hubei cuisine. The dishes made by this cooking method-steamed vegetables, have been well-known at home and abroad and have been widely praised by people.

There are different opinions about the origin of steamed vegetables, including beautiful legends and accidental written records.

Tianmen steamed cuisine, also known as Jingling steamed cuisine. It has a long history. According to the records of Tianmen County, pottery pots, pots and other cultural relics have appeared in the excavation of Shijiahe culture in Tianmen, which has a history of more than 6,000 years. Shijiahe civilization in the tribal groups at that time had developed to new york, equivalent to 2 1 century, occupying a considerable position and scale. It presents a scene of "long broken beads shine on the ground, and the boiled jade is even fragrant in the village".

Retort refers to an ancient steaming cooker, which has many small holes at the bottom and is cooked on it, just like a modern steamer. In the excavation of Shijiahe civilization, there are also remnants of rice seeds and remains of chickens, ducks and fish. This shows that as early as 6000 years ago, Tianmen used steaming to cook food, and the original steamed vegetables were steamed on rice. The earliest cooking method of steamed vegetables was "steaming". "Steamed" raw materials are steamed directly on rice without seasoning or with little seasoning. For example, put a few eggs, carrots, bacon and fish on rice and steam it at the same time. In The Book of Qi Yao Min, Jia Sixie at the end of Wei Dynasty described in detail the cooking method of steaming and the method of steaming snapper.

After Wang Mang replaced the Han Dynasty, natural and man-made disasters occurred frequently, the situation went from bad to worse, and the people were miserable. /kloc-In the late autumn of 0/7, Wang Kuang and Wang Feng uncovered the White Lake, and were attacked by landlords and officers and soldiers, and fell into a food shortage. Although farmers mostly rely on digging wild water chestnuts and wild vegetables to satisfy their hunger, they enthusiastically donated some spring drought food to help the rebels after hearing the news. However, a drop in the bucket is of no help. So the Wang brothers ordered the soldiers to grind these grains into rice noodles and steam them with wild vegetables, so that the wild vegetables that were originally difficult to swallow became delicious. Since then, this method of steaming vegetables has spread all over the country, and it is called "Kuang Feng Cai" and "Green Forest Cai". It can be seen that as early as Tianmen in Han Dynasty, there were steamed vegetables with powder.

In 350 AD, Zhi Dun, a monk of the Eastern Jin Dynasty, was famous for steaming vegetables when he was stationed in Xixita Temple.

In the Tang Dynasty, Cha Sheng Lu Yu and his mentor, Zen Master Zhiji, lived in Xita Temple for a long time, staying with the lotus lake day and night and interacting with the lotus root. The phrase "The boat on the West Lake is ten miles long, half of it is lotus" and the phrase "The lotus leaf skirt is cut in one color, and the lotus leaves have two faces" is really touching. The sultry Lotus Lake forced them to work hard on lotus roots and finally turned into a fresh and refreshing steamed lotus dish. "East Lake crucian carp, West Lake lotus root, South Gate steamed stuffed bun, North Gate wine" is still widely circulated in Tianmen. Since then, Lu Yu's steamed dishes have spread from monasteries to the people, and from vegetarian dishes to vegetarian dishes.

Since the Republic of China, after a stable period in the 1920s, in the 1930s, the catering service industry in Tianmen has developed greatly, and some comprehensive restaurants have appeared, such as Songmao Tavern and Chunmao Restaurant. Although they have experienced twists and turns, they always develop and advance in twists and turns. Especially in today's in-depth development of reform and opening up, great progress has been made. It is the emergence and growth of these restaurants that have trained generations of famous teachers: from Tianmen chefs Ni Juwa and Ni to Panlong master Bi Luozi. To China's culinary masters, Liang and young chefs, Zhang Zaixiang and Yuan in the 20th century. They tried hard to draw nutrition from the people, summarized and inherited the experience of predecessors, persisted in pioneering and innovating, integrated the red and white case technology, expanded the range of raw materials, and turned a single variety of raw materials into comprehensive raw materials, so that many delicacies and even some seafood were steamed in the form of seasoning, and the "three steaming in Tianmen" in the corner of the bureau developed into "eight treasures listed, mixed land and water, salty and suitable vegetarian dishes, technical integration, mutual reflection and mutual penetration"

For a long time, the overall understanding of China Hubei cuisine, which is known as "being good at fresh water cooking and steaming vegetables", has been in a vague state. Geng Yinzhongchun came to Tianmen City, Hubei Province with the expert group of China Cuisine Association. In the process of identifying Tianmen as "the hometown of steamed vegetables in China", he got a systematic and comprehensive understanding of steamed vegetables in Jianghan Plain centered on Tianmen, especially in Tianmen. In fact, he also had a further perception and understanding of Hubei cuisine.

Tianmen steamed vegetables not only have a long history, a large number, colorful skills and a wide audience, but more importantly, Tianmen steamed vegetables have rich historical connotation and cultural value in the sense of traditional health preservation in China. That is, using the scientific principles of modern nutrition to analyze Tianmen steamed vegetables, it is also a "scientific" way to eat in a sense.

In a word, whether from the historical background and cultural significance of Tianmen steamed cuisine, or from the natural advantages of the cuisine itself, Tianmen steamed cuisine system is a must in China. If Tianmen is called "the hometown of steamed vegetables in China", there is no doubt about it. Similarly, if it is exaggerated to say that "the steamed vegetables in the world are out of the blue", it is understandable.