We met Hou Xinqing, a master of Huaiyang cuisine who came from Nanjing in the Yangzhou banquet parking lot.
Yangzhou banquet gatehouse is magnificent and elegant, and the service personnel are waiting to open the door.
One of the largest boxes of Yangzhou banquet is named after the Twenty-four Bridge, one of the top ten scenic spots in Yangzhou.
Chen Wanqing, the general manager, had a temporary reception task and entrusted Master Tao Xiaodong to have a luncheon. He will arrive halfway.
Jade cooking gold is very delicious, and there is no feast in the spring and autumn.
During the Jiajing period of the Ming Dynasty, salt merchants in Huaihe River and Huaihe River began to make a fortune, and they kept singing and feasting every night. By the early Qing dynasty, the annual tax revenue of Huai salt reached a quarter of the national fiscal revenue, and Huai and Huai salt merchants also rose and reached their peak. They recruit famous chefs from all over the world, search for rare treasures in the sea, create a rare taste and enjoy a luxury. By the middle of Qing Dynasty, Huaiyang cuisine had formed two branches: Hecao Salt monopolized the official dishes made by the chefs of various yamen and salt merchants; The other is a common dish of Huai 'an chefs and ordinary people. Although each has its own characteristics, unique skills and beauty, it lacks comprehensive integration and refining, and has not formed a joint force of local cuisine.
It was not until the prosperous time of Kanggan that historical changes ushered in a new turning point of Huaiyang cuisine.
1833 "salt meter changed votes", and salt merchants in Huaibei declined; 1855, the grain was transported by sea, and the Huaihe River entered a recession.
Without the money required by the government and salt merchants, the seat of Yinzhu Restaurant will be over. As a result, all the famous chefs from outside returned to their positions. Although they left, their exquisite skills were left to the disciples of Huaishang and Huaixia, preparing a huge talent echelon for the rise of Huaiyang cuisine.
186 1 In the spring of, the Qing court merged with the General Administration of Rivers, and at that time acted as the agent of Cao Duwu Hall. He put forward a rule for banquets of local officials, businessmen and people: you are not allowed to buy exotic flavors from far away, and you are only allowed to entertain guests with local products of Huaibei and Huaihe, as well as receive distinguished guests. This administrative measure has a great influence on the final perfection of the "Huai cuisine" system.
Since then, Huaiyang cuisine has returned from the temple to the rivers and lakes, and it has become an enemy with Huaibei local specialties, accumulating a large number of delicacies. Huaiyang cuisine has gone from a rich official to a scholar, and a luxurious return to the countryside has ushered in the all-round development period of Huaiyang cuisine.
Since then, it has been more than 20 years since One Happy and Fifth. The Yangzhou Banquet we came to is a new generation leader in the localization of Huaiyang cuisine and literati cuisine, and has just won the 20 19 Black Pearl Erzuan restaurant, which is in full swing.
Certificate of two black pearls and diamonds for Yangzhou banquet
Today's cookbook
If Nanjing is a "duck city", then Yangzhou is a veritable "goose city" with "Yangzhou Goose", one of the best goose breeds in China.
According to statistics, Yangzhou people consume 20 million salted geese a year, while there are more than 60 million Yangzhou wind geese.
Yangzhou salted goose, commonly known as "old goose" by Yangzhou people, is an indispensable famous dish in Huaiyang cuisine.
The history of raising and eating geese in Yangzhou can be traced back to the Tang and Song Dynasties. Yao He, a poet in the Tang Dynasty, described Yangzhou as "a place where bamboo is planted and geese are raised without a home" in Yangzhou Spring Poetry. As early as the Ming Dynasty, goose was the most common dish, which can be seen in some note novels.
In the Qing Dynasty, the salty goose was praised by Emperor Kangxi and Emperor Qianlong from Jiangnan to Yangzhou, so it became famous all over the world.
In the 20 1 1 version of the World Health Organization health food list, the champion of meat health food is goose.
Therefore, at present, in Huaiyang cuisine, which advocates taste as the core and cultivation as the purpose, goose cuisine has become the number one dish.
The salty goose head of the day was salty and delicious, with a meaningful aftertaste. Opening each goose head is like opening a delicious palace. Goose lips, tongue and brain are fat and thin.
Coconut shell cucumber is one of the representative works of Huaiyang cuisine swordsmen, and it is a compulsory item in Huaiyang cuisine swordsmen's examination.
Bad brine, together with celery powder, makes celery fragrant and fresh, and beef has a long aftertaste.
The freshness of shredded belly was changed into freshness by the freshness of shredded lettuce. Meat and vegetables are crisp and complement each other.
Waxy, delicious, tough, fresh, the best wine.
Duck lips are crisp, the taste is determined by halogen, and the onion is fragrant and refreshing. It is also a good table wine for wine.
The kindness and tolerance of soybean soothes the arrogance and salty taste of salted fish and makes it enchanting.
In addition to double yellow salted duck eggs, Gaoyou also has snacks that cannot be underestimated. It is the first dry tea of traditional snacks in Jieshou Town, Gaoyou area.
Jieshou dry tea is oblate, with red sauce and tender yellow meat, which looks like chicken breast. It's fragrant and delicious, delicious and mellow.
In 20 14, Jieshou dry tea was listed as a national geographical indication product, and there were two other products in Yangzhou, namely Baoying Jinghe watermelon and Yangzhou Shatou green shell egg.
Fennel, clove, cinnamon and dill were added in the production of Jieshou dry tea.
Therefore, it tastes like a special fragrance that is not found anywhere else.
During the dinner, a pot of iced bayberry and organic carrot was served. "litchi in Fujian and Guangxi, grapes in Xiliang, bayberry in Wuyue". Obviously, Yangmei is the pride of Jiangsu and Zhejiang.
Sure enough, Yangmei is sweet, juicy and sour, which instantly relieves the boredom of the whole summer.
Bean jelly and cold melon are the warmest greetings from Yangzhou.
Both Toona sinensis bud and Zizania latifolia have a weak appearance and a hard-core character.
Double sesame seed cake, the crust is made of water and oil noodles and full oil noodles. Roll the oil surface outside and the whole oil surface inside into a round stick, then roll it into dough, wrap it in a stuffing made of black sesame oil and sugar, and bake it on sesame seeds.
This kind of cake has crispy crust, crispy inner layer and sweet filling.
The first hot dish is fried with shallots and Huaiyang soft bag, which is personally operated by Master Tao Xiaodong. Like Chen Wanqing, Tao Xiaodong studied under Zhou Xiaoyan, a master of Huaiyang cuisine. Tao Xiaodong likes poetry and songs. He writes well and can draw. Starting from the 24th Bridge, he outlined the slender West Lake in Yangzhou step by step, and then transformed it into the elegant ink and wash temperament of Huaiyang cuisine. His achievements in culinary arts enabled him to enter the Elysee Palace in France, where he was cordially received by French President Macron and attended a state banquet.
Soft-skinned long fish, also known as "soft-skinned eel", is a traditional dish of Huaiyang cuisine. This dish is made of a pen-thick eel, and the meat at the back is cooked in an oil pan. What the chef of Huaiyang cuisine is best at is taking eel as the main material, cooking into seats, various dishes, various flavors, one dish at a time, and traveling to the West.
The first taste of this dish is tender, followed by garlic and vinegar, and finally the rich white pepper.
The crystal elbow cloud in Lianxiang small cage looks amazing! Its crystal means crystal jelly. This dish seems to be developed from the traditional Shandong dish Crystal Elbow Flower. It's delicious and delicious, and the dry ice serving ceremony is even more commendable. The crystal elbow is white and crystal clear, and tastes delicious.
Miaocao, Caotou, Chrysanthemum yellow dolphin with white juice, that is, slowly stewed puffer fish with chrysanthemum yellow in white soup, are the freshest things in spring in Jiangnan area. With the Ocean Company in West China, we can also taste the freshness of puffer fish in midsummer. The stewed puffer fish meat is thick in white soup, the fish liver is particularly fresh and tender, and the taste is enchanting. The most wonderful thing is the fish skin. The fishbone on the back of the fish skin is said to have the effect of removing stomach cold. Of course, compared with the wild puffer fish that Party A invited me to eat a few years ago, it is still a little fresh.
Chopped pepper steamed stinks big yuan. The stinky circle is brewed with three years of amaranth soup. Smell has a unique taste, which makes many smelly people linger.
Xuecai, watercress and stickleback are all fresh ingredients in Jiangnan, and the trinity is simply a delicious pyramid. Especially the thorn fish soup, which absorbs the sunshine essence of Chinese cabbage and the earthy temperament of watercress, is becoming more and more fresh and unstoppable.
With the blessing of dried shrimp and scallion oil, the old gourd has simply become the only thin West Lake Rinpoche left in summer.
Fried bread, fried bread with a shiny ass, like a general with a bright sword. Yangzhou Banquet White Case and Fun Garden White Case are in the same breath, both of which are first-class in Yangzhou.
A perfect fried bread
The crispy noodles with juicy fillings are the life attitude that a fried bag should adhere to!
Yangzhou fried rice has a huge lineup of ingredients, led by Master Tao Xiaodong. He started with a big casserole, patiently fried the yolk of Gaoyou double yellow salted duck eggs with olive oil until it foamed, then added steamed fluffy rice grains, and then added shredded scallops, diced ham, diced mushrooms, shrimps, diced bamboo shoots, peas, osmanthus eggs and so on. These elements are like a symphony orchestra with tacit cooperation. Under the guidance of master Tao Xiaodong, Yangzhou fried rice was interpreted as the most brilliant movement of the day.
Ending this midsummer Yangzhou banquet with a bowl of fragrant Yangzhou fried rice is like winning the first meeting, but there are countless people in the world.
Author: Jitumi, a gourmet expert
Photo: Jitumi, a gourmet reader.
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