Many people are deeply impressed by the resourceful and eloquent Qin Xiangzhang Yi in the TV series "The Legend of Mi Yue", but they may not know that chengdu, a thousand-year-old city, was once called "Guihua City". This interesting name comes from the story of Zhang Yi's "Turtle Painting City".
It is said that the ancient Shu kingdom went from "Five Ding Kaishan" to "Golden Bull Kaidao", and finally encountered "the King of Qin destroyed Shu". After the earth-shaking, the chapter of the Qin King's rule over Shu was opened. The shu vassal sent by the King of Qin was the famous military figure and Zongheng family of the Warring States period, Qin Xiang ZhangYi. Chengdu is the capital of the Enlightened Dynasty, and after centuries of construction, it has begun to take shape, but all this is insignificant to Zhang Yi, who wants to build Chengdu as open and grand as the capital Xianyang. However, at that time, the Chengdu Plain was low-lying and wet, and the rivers were dense, often a wall was built, and it was about to be heightened and widened, but it collapsed at once.
One day, Zhang Yi found a huge turtle, stopping and walking, leaving a long footprint on the construction site, faintly looking, quite a bit of architectural drawings. Zhang Yi, who was well versed in astronomical geography, hurriedly ordered the construction of the city along the footprints of the turtle, and as a result, the newly built city wall never collapsed again. A year later, the new city of Chengdu stood in Shudi, and the story of the turtle painting city gradually spread among the people. This Dish of Zhang Yi's steamed turtle, taking the meaning of "Zhang Yi's Personal March", reflects the nostalgia of the people of Shu for thousands of years for this resourceful Shuguo county sheriff.
There used to be poetry clouds:
It is said that it is the Qin Shi Lou, which is still there.
The two rivers on the floor surface have not changed for a long time.
I have heard of the people of the past, and the years do not treat each other.
——Tang CenShan, "Zhang Yilou"
Wang development
National Senior Chinese Cooking Technician (formerly Special Grade I), Registered Elder Grade Chinese Cooking Master, Special Grade I Chef Assessment Judge, won the "40 Years of Chinese Cooking Contribution Award", the Sichuan Provincial Culinary Association "Sichuan Cuisine Outstanding Contribution Award", and the "Honorable Teacher" title of the Chinese Culinary Masters Hall of Fame. Representative dishes of roasted suckling pig, home-cooked sea cucumber, dried shark fin, hoofed swallow pigeon egg, pocket tofu, scallion and pepper prawns, and Jar Meat King development master uses the traditional steaming cooking techniques of LaoChuan cuisine to make this "Zhang Yi steamed turtle", which not only expresses his respect for this former Shuguo county sheriff, but also shows his skillful Sichuan cooking skills and respect for ingredients. Mr. Shen Hongfei, a famous food writer, once said that the highest courtesy for a fish is "steaming". Although turtles are not fish, steaming can retain their original taste, which is similar. In 1961, Wang entered the Chengdu Catering Company and began his 58-year career as a chef. Initially entering the Qilu canteen and later serving as the head chef in RongYuan, he practiced a solid basic cooking skill and was proficient in both red and white cases. In 1980, master Zhang Songyun, the heir of Lanpai Sichuan cuisine, was taught by his true tradition, and his cooking skills improved by leaps and bounds, especially his basic knife skills in the industry have the reputation of "Wang Fei Dao". In 1982, he was assigned to work at The American Park. 6 years of overseas work experience has given him a deeper understanding of traditional Sichuan cuisine. In 2016, Wang and his disciple Zhang Yuanfu joined forces to found the Sichuan cuisine "SongyunMen Sect", and in 2017, he opened the Songyunze Baoxi Hall in Chengdu to promote the tradition of Sichuan cuisine.
Zhang Yi steamed turtles
Master Wang uses the cooking techniques of traditional LaoChuan cuisine steaming to make this "Zhang Yi steamed turtle", which not only expresses his respect for this former Shuguo county sheriff, but also shows his skillful Sichuan cooking skills and respect for ingredients. Mr. Shen Hongfei, a famous food writer, once said that the highest courtesy for a fish is "steaming". Although turtles are not fish, steaming can retain their original taste, which is similar to the same work.
Ingredients: 1 wild turtle
Accessories: 15 grams each of winter bamboo shoots and cooked ham, 5 dried shiitake mushrooms, 1 chicken leg, 200 grams of clear soup
Seasoning: 5 grams of salt, 10 grams of cooking wine, vinegar and soy sauce, 3 grams of red oil and white pepper, 25 grams of ginger, 15 grams of white onion
make:
1. The slaughtered turtle is put into boiling water and slightly blanched, and its shell and skirt are completely removed, and the turtle meat and chicken legs are cut into squares; after the mushroom water is haired, it is cut into slices with winter shoots and cooked ham, and the green onion is cut into white sections, and the ginger is broken and set aside.
2. Put the chicken nuggets, turtle meat pieces, shells, skirts into the pot and boil, then fish out, put them into the basin, then add shiitake mushrooms, winter shoots, cooked ham, add the white section of green onion, ginger, cooking wine and clear soup, cover with tin foil and put them into the steamer basket for 2.5 hours, remove the onion and ginger from the cage, add salt and white pepper to serve.
3. Cut the ginger into ginger rice and put it in a small bowl, add vinegar to the ginger vinegar dish; the other small bowl is served with soy sauce and red oil into a red oil dish.
Production Experience:
This dish is a steamed dish, in order to make the soup clear, be sure to remove the blood and water of the chicken thigh meat and turtle meat.
Excerpted from the book "Sichuan Cuisine And Food Painting".