There was a saying in tang song that said, "if you don't live up to your heart, you don't live up to your heart." it means that if you do not visit changan city to see the ancients, there will be no good for you, and if you do not taste the good food in the area, they will not enjoy it。
In our present view, as hangzhou, then the first state of south-eastern europe, was highly traded and densely populated, and the food and drink would naturally not be so bad, and the food that could be passed on would be more refined. As sudongpo once said, “the feast is not as popular as hang-city.”
As can be seen, jiang zhe's food was once a “several choice” and one of the representatives was a canteen. So, how did the hangs get hot
Figure source: “hangzhou wen guang tourism launch”
In the area of gangnam, the land of fish and rice, the land of rich people. "true counties, zevoyan, with the grace of the land and the sea, the treasures of the land, and the treasures of the land, have come together, so we are all together." “the wealth and diversity of local food products is sufficient. After that, with the opening of the grand canal in kyoto, the busy merchant ship travelled north and south with good food everywhere, breaking the “sub-wall” of the eating culture。
In tang dynasty, there is a popular diet of court and courtier inkmen known as “boat foods” , and there are people on the canoes, who are enjoying their drinks, and who have suffered from “boat foods”, food and beauty。
As a result of the south movement of song, hangzhou became a city with a population of more than a million people, “travelling, non-tributive”, where the catering industry flourished, with large and small restaurants spread across the streets。
The song's well-known " old wyoming" documented the emergence of the public and private wine houses in nan song su-hungzhou, with different locations, styles and services. In addition to the luxury buildings, there are many common wines, food markets, etc., all over the city and beyond. The desire of the hangzhou people to eat is evident。
In the tavern, the north and south of the country have been reminiscent of the new style of hangzhou diet. In the book of dreams, she wrote: “there is no shortage of food, fresh meals, fine vegetables and food.” he counted more than 240 items in the winehouse。
As for the name of the canyon, it appeared at the beginning of mingming, when it was divided into two factions, “on the lake” and “in the town”. While the former is represented by the famous “outhouses” and is well-versed in cooking skills such as cooking, cooking, stewing, and sauerkraut, fish and shrimp in their dishes, with special emphasis on the tastes of refreshment, beauty, cuisine and smoothness, the latter, represented by the “king yun-hing” of the qing river, is committed to serving the general public, with the masters of cooking, the pursuit of less oil, less slurry, and the whole body of freshness and tenderness。
However, the chefs are consistent in pursuing the original taste of food. It is also a key memory point for the "light" food。
After entering the twenty-first century, the canteens landed in large cities throughout the country, with the presence of a variety of representative dishes, such as sauerkraut, dried ducks, lobsters, and meat from the east slopes。
Zhejiang wen brigade information
The hangzhou people's dedication to food is difficult to elaborate, but the popularity of the famous aristocrats leaves much to be said about。
Like the one where you drink. It's nice to see the western lake while eating the hangzhou food. Some netizens have described it as “full stomach and eyes”. The “old mayor” of hangzhou experienced it early in the morning. In 823, on his way to hongzhou, the best friend won-hoon passed and was served directly by a boat dinner on lake west. That night, the two men were on the lake, making poetry and drinking, eating fresh foods, such as steamed ducks, lavender fish bags, and poachers。
At the time, the west lake festival was popular, and there were hundreds of ships in the west lake. It is not easy to cook with fire on board, and the cooks cook in a restaurant on the shore, and when they get out of the pot, they are taken to the big boat by small boats, which they call the process “to the east sea”。
For example, it's the king of good food. Another “old mayor” created meat from the east slopes must be famous. There are numerous rumours about the origin of meat from the east slope, including the claim that after the dredging of lake sugiang, the civilian population sent him fat pork and perfumed yellow wine. Susu ordered his servants to distribute meat and wine together with the city's people. I didn't expect the servants to listen wrongly, to make pork directly from alcohol, and accidentally to make this fat and untidy eastside meat, which is still spreading in hangzhou city。
The legends are out of hand, but the east slopes are famous for being in hangzhou. As one of the masters of the hangs, the east slope is not bad, fat and not tired, and is a hangzhou food for many tourists。
There's a road trip for the pickles. The west lake pickle is also a free-rider. "it didn't taste, it was good soup. But such a green colour and rich poetry, the taste of which is intoxicating."
Although the taste is light, the fresh cuisine has won many hearts. It's the only thing that's ever happened in the field. The guacamole, as it may be, comes in the first place.” the willows are green, the seashells are open, the spring colours are warm, fish and pickles are eaten on the ground, the flowers are intoxicated。
Maybe someone's curious. Is it true that pickles come from west lake? Indeed, ming dynasty's four-ocean monopoly recorded that the cuisine had been produced earlier in the lake, “today the lake is rich and beautiful”。
The food quality of a city is largely influenced by its historical and cultural culture, and the euphemism of the water and soil adds to the hymn. Beyond the cookers, the diet is not just for the fruit and bellies, but also for cultural transmission, which gives the hang-aids a unique “soul”。
Zhejiang wen in charge of the zhejiang brigade
In recent years, there has been a high frequency of discussion on the internet platform about the canyon, where some people say, "the canyon is not used, rather than a bottle of chili sauce." and others say, "it's not real." it's a good time to look at it, it's not an old time. The business card on how to brighten the food is bound to be part of the debate about inheritance and innovation. So the writer thought of three points。
By the way of the ancients, they insist on being refined. Nesoo's hangzhou people burned su-mi gangnam's spirit into a dish. A good meal must be fragrance, and in the course of cooking, the food must be a “time catch” order, the burning must preserve the taste of the original juice, and the tablet must be colour-free and amply exemplify the quest of the ancients for excellence。
The development of “one side, one side, and one side,” can not be separated from local traditions, especially those that have been tested for years, and should not be injured in the pursuit of “out-of-house” “turning rates”. You have to stick to the mind of the "smiths" and raise the level of production skills, improve selection and attract more eaters。
Using the ancients as an example, we'll learn about innovation. In history, the hampshires have an innovative gene, especially after the flow of the great canal of kyoto and the relocation of song's south, the hangzhou people were able to obtain the humpi. In the near modern era, the hangbian foods have been actively seeking to change by introducing new dishes based on traditional famous dishes, such as the upgrading of song's sister-in-law's fish bowl to song's sister-in-law's pine leaf crab paste, and the upgrading of the crayfish prawns to a more sophisticated lobster crayfish。
The hotness of the hangzhou tourist market, coupled with the inflow of foreign people and the accelerated pace of life, is resulting in a quiet change in the taste of urban diet. In the face of new demands, the canonies need to be more creative, based on tradition and away from the wind。
It's new to old, to keep the public's heart. The development of traditional culture requires creative transformation and innovative development, and when the public has some stereotyped image of hangzhou food, how to solve the problem is the path to change. For example, while preserving the beauty, health and fineness of the hangzhou main city, the food is integrated into it; for example, more visits are made to cities known for their food. Breaking down the online “black-red” flow of the canteens is a long-term process, fundamentally starting from the bottom of the line, with the joint efforts of government departments and the catering industry。
Sudong poe wrote about the cooking of meat on the east slopes, and one of them was: “clean up, less water ... So that he does not grow up to him, and when the fire rises he looks good.” things can't be normal when they're being updated. Long history and rich culture have given the canonies enough strength to face new circumstances, new needs, such as cooking, and “burn” people's “good intentions”。
