Yangzhou foods began more than 2000 years ago in the spring and autumn, and since the opening of the china canal, yangzhou foods have played an important role in facilitating economic and cultural exchanges between the north and the south. From ancient cooks, yangzhou has become an important vehicle for documenting the history of urban development and promoting urban outreach. I'm planning to launch a special edition of susie world foods to take you into the city on the tip of your tongue。
You must have known a few days ago。
When you talk about jianzhou food, you might say, "yangzhou rice!"
What does a lion have to do with a lion? Why is it that one fried rice can burn all over the world? Today, sue, tell me about janju foods, things you might not know
Q1: are there lions in lion head
If there's a lion in the lion's head, there's a wife in the cake. The name begins with the great "powder" of the yangzhou food, the emperor。
It is said that the emperor went to yangzhou to pay tribute to joan's flower, and that he appreciated the fact that he had made a visit to gangnamyang after he had seen the four great places of mansong mountain, money, ivorywood, and sunflower. Os: why do you have to write a posterior in autumn
But the four recipes that have been written for the "back-to-back feeling" have been circulated to this day, namely, squirrels, cash shrimp cakes, ivory chicken bars, sunflower chops. Having tasted it, the emperor was very pleased, and gave it to his guests, and it became a good meal to spread throughout gangnam。
This sunflower is the front of the lion's head。
In the tang dynasty, it's so rare, it's so popular. One day, a guest of the queen's landing, who was ordered to cook squirrel cuisine, cash shrimp cakes, ivory chicken strips, a guacamole, and accompanied by mountain and sea tastes, and water and land. When the sunflower is cut off from the meat, only the heart of the sunflower made of huge meatballs, and the beauty of the wheel, like the head of a lion。
The king of china has been a great warrior in his life. "to commemorate this evening's event, the sunflower should be replaced by a lion head." since then, she has officially changed her name to “lion head”, red burning, evaporation, and population。
Q2: what makes yangzhou food a c place for the national feast
The national feast is usually based on the light food, and yangzhou is china's first “neighborhood”. The first dinner in the new china was hosted by 10 yangzhou chefs like li quinan。
The most important reason for becoming a national dinner is that the yangzhou foods are “closerful” and meet the taste requirements of the lower ribas and the sun and snow。
Many of the participants in the national feasts were seniors of the political and democratic parties, with relatively hot veggies, rue and cuisine sauce, heavy tastes, a lot of roasting in the north, high demand for teeth and gastrointestinals, a lot of seafood in guangdong, and intestines, which were difficult to adapt, making it easier to win over in the small area。
Yingzhou is also a “literate food” because of the depth of the history and culture of yingzhou, and the fact that catering is an integral part of the culture of yingzhou, which naturally also corresponds to and represents the culture and level of catering in the country。
There are also a number of food items of local character in the state festival, such as "dry" (hard tofu dry), "thousands" and "celery" in yangzhou, all transported from yangzhou to beijing。
Q3: why do you focus so much on knives
Yangzhou su is known for his “three knives”: a razor, a slash, a kitchen knife. In recent years, nothing is better known than this kitchen knife。
In fact, there is a great deal of emphasis on food products, knives, fire and sauce anywhere, although, by contrast, the focus on knives is almost “hard”。
For example, vince tofu -- a box of ester tofu can be cut into a million thick, hairy tofus; for example, a two-centimetre-heavy dry, 20-cm dry, and then a knife can be cut into thin. Chef: i'm so hard
The focus on knives also makes it possible to produce a dish with a variety of processes, so that many ground-based food items can be made high and not exaggerated. A representative dish of tofu and a large boiled wiring would allow the cook to do the best he could。
Whether it's tofu or tofu, it's a "visible knifework" in a light dish, while the "visible knifeworker" peak is three sets of ducks。
The three sets of ducks are taken out of the bone by removing the pigeons, the ducks and the ducks, respectively, from the whole bird, while maintaining the integrity. Three more poultry layers were made, and the little flames were burned。
This is why yangzhou food is so important for swordsmen。
Yangzhou produces salt from ancient times. After mid-morning, numerous businessmen have gathered in lianzhou, rich in salt. However, in the ancient chinese era, the trader's position has been low, his freedom of use has been restricted, and he has spent so much silver that he can eat。
So then yangzhou was popular as a housekeeper and as a match. Moreover, salt merchants have friends with court officials and civil servants, and cooks are not only “rich” but also “competent”. The focus on the knifeworker is also the result of the "battle."。
Isn't that a simple show-off for the knifeman? Not really。
In the post-cooking industry, the most important role of a knifeman is to make it easier to cook. Boiled drying requires 20 centimetres of dry and 22-25 pieces of drying. It's hard to get the soybeans out of it because it's going to boil in chicken soup, and it's too thin and easy to break; it's only two or three times with boiling water。
Q4: what are the "three dinners" in yangzhou? What's the weirdo about the "oxy mansion"
At the 19th chinese cooking festival in 2009, with the approval of the chinese cooking association, the declared “manchuan full table”, “kinglong king's dinner”, “red house morning dinner”, “red house dinner”, “ringzhou 8 odd dinner”, “lu's dinner”, “three dinners”, “spring shaft dinner”, “chou ri dinner”, and “thou ri dinner” were awarded to yangzhou for “china famous dinner”。
Most of them can be guessed by name. But what are these three? What's wrong with yanzhou
Three feasts
It was solved by the "three heads" - the whole pig head, the crab-powder lion head and the fish head。
Crab plum head, drop-off, and sue doesn't introduce。
I've been thinking about it since qing dynasty qing dynasty baeksha zhuang wrote in "the temple of the french sea is well-established". There's no room on the lake to the other side, and there's a turbo in the water
The breakup of the head of the fish was passed on to a financier in the last year of the qing dynasty. One day, the financier invited a guest of the chef, including a dish with a big fish master. The owner felt it was a pity that the fish had been thrown away and ordered the chef to cook the fish for the craftsmen. The chef splits the fish head, boils it to the bone, removes its bones and then makes a pot of fire。
At the beginning of this year, the yangzhou cooking association issued a group standard for three feasts, with pork, crab powdered lion heads for three large dishes, and fish heads for a total of eight colds, nine hots, and the main meal, yingzhou, and a sprouts。
It's a freak show
They are innovative painters who were active in the canton during the year, and are represented by zheng zheng zhenhing, kimnon, li zheng, wang zhi, hwang zheng, gao zhang, li fang zheng, and ro。
The "ox" feast is a carefully crafted dinner that combines its artistic characteristics with the popular "oxy" story and incorporates the local eating culture. Most of the dishes in the "oxy mansion" are named after the foods and paintings they like. It's probably a story, maybe a painting。
If you can get all this, you'll be a yonzhou food-grade player
Wait a minute. I think i missed a question: why can't a fried rice go all over the world
You'll get it when you get a bite。
