[Shin's Charm]
State banquet Buddha jumped off the wall a cup of reunion flavor
"Cloudless mirror Kyushu, the most reunion night is the Mid-Autumn Festival" in a few days is the Mid-Autumn Festival, the annual reunion festival. The Chinese-style family reunion moment is inseparable from a table banquet, and in addition to the delicious taste, the dishes must also pay attention to the good taste of reunion and family health. Accustomed to traditional dishes such as taro, edamame and duck soup, are there any new options to be on the table of the Mid-Autumn Festival? This problem has become a "happiness problem" that plagues every household.
Delicious and take into account the good intentions, Buddha jumping the wall is the best choice, as a famous dish in Fujian, Buddha jumping wall is also known as Fu Shou Quan, symbolizing Fu Shou Shuang Quan, is a pleasing high-end dish. The selection of abalone, sea cucumber, fish lips, yak leather glue, hoof tendons, mushrooms, cuttlefish, Yaozhu and other ten kinds of high-grade ingredients gathered together, added to the rice wine after a long time simmered, the essence of the ingredients concentrated in a cup, the aroma of the ingredients blended with the aroma of yellow wine, from smell to taste are a great enjoyment, because "the altar of meat fragrance floating around, Buddha smells the abandonment of Zen jumping wall", with the name of "Buddha jumping the wall", this dish has a history of more than 150 years.
In Shanghai, can you taste the authentic Buddha jumping off the wall? Is there anyone who can do authentic Buddha jumping off the wall? Go to The Moon Lake, where there is a national treasure-level Fujian cuisine master Lu Jinhua and his disciple Zhan Laifu to create the "State Banquet Buddha Jumping Wall", which is an authentic Taste of Fujian Cuisine, the whole family tastes this perfect taste, to taste the gong Chan Juan.
Lu Jinhua's Buddha jumped off the wall
Conquer countless picky tongues at home and abroad
Who is Lu Jinhua? Lu Jinhua is a national treasure master of Fujian cuisine in Shanghai, and this year is his 50th year as a chef. In 1972, he went to Fuzhou's time-honored "Juchun Garden" to study, which is the ancestor of the Buddha jumping off the wall, the source of the authentic Buddha jumping the wall, and the must-punch food resort in Fuzhou. He recalled that every morning before 7 o'clock to make a coal stove, the pig's feet, chicken, ham, beef tendons and other layers of yards in the 50-kilogram yellow wine altar, the top of the sea cucumber, abalone, filled with rice wine sealed altar simmering, without adding a drop of water, until about 5 p.m., he and the master two nearly 50 pounds of Buddha jumped off the wall to move to the table, the opening of the altar, the wine aroma wrapped with a variety of high-end ingredients The aroma gushed out, just the aroma made people eat, by the waiter to share the food, Most diners who finish eating will show a happy expression.
Later, a Buddha jumping off the wall attracted media reports from 17 countries, and it became a good story in the production of the state banquet, conquering countless diners at home and abroad.
Now Master Lu has passed on the craft to his apprentice Zhan Laifu, inheriting the traditional production process at the same time, improving it, using Guandong Sea ginseng, abalone, beef tendon, etc., and the preparation time in the early stage is up to 10 days. The moment the waiter unveiled the cover, a fragrance greeted him, and unlike the golden soup Buddha jumping off the wall on the market, the soup color was amber, clear and bright. The ingredients are all presented in front of the eyes, abalone, sea cucumber, flower glue, dried scallops, etc., which are very eye-catching. Every drop of soup blends the essence of the ingredients, the first taste is not strong, and then the feverish exuberance, rich freshness and sweetness, the taste molecules are like sixteen-year-old flower season teenagers, "overflowing" has become synonymous with this dish. Mellow taste, top ingredients, some people have lamented that after eating it feels warm for two days, let people sigh that the Buddha jumped off the wall so beautiful.
Specialty cooked drunken crab
Intoxicating taste without additives
In addition to the Buddha jumping off the wall, the cooked drunken crab of Moon Lake Extract is also very distinctive, only using rice wine, soy sauce, sugar and white wine, through repeated adjustment of the proportions, to concoct a pleasant drunken taste. After the crab is steamed, add the mixed drunken brine drunk for 6 hours, the crab sucks up the slightly sweet and winey, the sauce is rich in drunken brine, the crab before and after the Mid-Autumn Festival, the cream is gradually plump, the whole body is red and shiny, leaning over to sniff lightly, the faint aroma of wine comes to the nose, and the fresh sweetness of the crab meat itself after the entrance is set off more obviously, making people inevitably intoxicated.
Nectar passion fruit
Swallow the meat with a belt
How to eat passion fruit? Presumably, most people will answer: break the skin, take the meat, soak the water and drink. In Moon Lake Extract you will find that passion fruit flushing is too wasteful to drink. Chef Zhan Laifu of Moon Lake Cui used his brain to create a nectar passion fruit that is eaten with belt meat. The passion fruit is stripped of the outermost thin skin, cut into pieces, simmered with the flesh, and then plated. If you are accustomed to eating passion fruit flesh, at first glance you will think that it is a beet or a red wine raw pear. After the entrance, the passion fruit peel is sweet and sour, the taste is like peach meat is very clear, eat a good Buddha jumping off the wall to take a bite, clear the mouth, easy to taste the back of the dishes.
Orange flavored crab powder
With the true taste of fake realism
In Shanghai, when it comes to eating crabs, there are two famous dishes that have to be mentioned, one is "crab stuffed orange" with real crabs, and the other is "vegetarian crab powder" without crabs. In the Moon Lake Extract can eat the essence of the combination of two dishes, but also can be fake real orange flavor crab powder. Egg whites and egg yolks are sautéed separately, then potatoes and carrots are added, and simply seasoned with salt, sugar and rice vinegar to make orange peel. Many people do not know that this is vegetarian crab powder from beginning to end, because the egg yolk, carrot looks like crab yellow, the egg white looks like crab meat, the potato is not all fried into mashed potatoes, but there are particles, the entrance is like crab paste, just the right sweet and sour with orange fragrance, very interesting.
Sea mussels on the soup
The only two delicious places in the world
In 1988, at the second cooking competition of the China Cuisine Association, Master Lu Jinhua's Shangtang Haimu won the gold medal and was famous throughout the country for a time! To ask why Tang Haimu was able to win the crown, I had to start from "her" life. Sea mussels, also known as Xishi tongue, are very precious edible shellfish, the growth environment is very demanding, in the seawater and freshwater junction can grow, but the water quality requirements are very high, the world only Italy Venice and China's Fujian Changle near the sea has sea mussels growing.
After a simple treatment, the mussels lie down in a white soup cup and flush down the piping hot broth. After this baptism of high temperature, the sea mussel has achieved the final sublimation. You must seize the time to eat, after a long time, the sea mussels will be burned too old to affect the taste. Look closely, the sea mussel meat has a tongue-like part, about three centimeters long, milky white, after the entrance of the meat is delicate, crisp and smooth, after repeated chewing of natural seafood fresh sweetness can not stop spilling out, this is the taste of natural seafood, let people sigh the magic of nature. Some people say that this delicate feeling is like kissing a newborn's cheek.
Of course, there are more than these delicious moon lake extracts, fresh smoked fish made of East China Sea white pomfret, tizi cooked together with braised meat, sweet and raw shandong Ma ta lake white lotus root, and old Shanghai like crab powder rice cake and so on, this Mid-Autumn Festival can eat some new tricks.
[God of The Kitchen]
Executive Chef of Zhan Lai Fu Yue Lake Cui
Born in Huangshan, Anhui Province, known as the "Dual Heritage of World Culture and Nature", he began his culinary career as a bengang cuisine and has been working at Yuehucui for more than 10 years. The thick oil red sauce of Shanghai Benbang cuisine is born from the braised braised in Huizhou cuisine, and this innate understanding of thick oil red sauce makes him handy when cooking.
Later, he had the honor of visiting Lu Jinhua, and Master Lu did not hesitate to teach him the skills of Fujian cuisine. Master Lu mentioned more than once that to do a good job, you must have understanding, but also be diligent, character is very important, the achievements of a generation of famous chefs need to change quantitatively and then to qualitatively, and his apprentice Zhan Laifu can bear hardships, be willing to study, and cook very seriously. It could be seen that Master Lu was very fond of this apprentice and had very high hopes for him.
Zhan Laifu also kept Master Lu's chef motto of "kitchen ethics first, cooking skills first" in mind, not chasing fame and not chasing profits can bear the "loneliness", some people have eaten many times The Moon Lake Extract has said that the taste is good, and the chef plays a stable role, presumably this is inseparable from Zhan Laifu's intentions. Master Lu said that in the future, he will continue to teach him classic dishes such as shacha sauce and fish ball soup, hoping to truly carry forward the food culture.
[Recommended delicious]
Yuehu Cui 25 Huangyang Road 2nd Floor (Biyun Road Store) 18721169391