Qianjiang Evening News hourly news reporter Huang Baoqing
The sauce duck in Jiaxing, the diamond horn in the South Lake, the banquet ball in Haining... Come to "Zhejiang" to enjoy Jiaxing Baiwei.
Recently, Hangzhou's veteran catering enterprise "Yijiaxian" launched a local special banquet of "Poetry Painting Zhejiang• Hundred Counties and Thousand Bowls" - Nanhu Boat Banquet.
Jiaxing has been a famous silk house and the land of fish and rice since ancient times, with a long history, rich products and pleasant climate that have bred countless cuisines. Jiaxing cuisine, or original taste, or characteristics rustic, or collision and fusion, amazing.
Hundred county thousand bowls • South Lake boat banquet restaurant layout
Presentation training on dishes allusions
Jiaxing specialty series
Wenhu sauce duck is a local specialty of Jiaxing, Zhejiang, Wenhu sauce duck using unique cooking skills, advanced technology, material examination, unique taste, with its "color maroon, delicious taste, oil but not greasy, crisp but not rotten" characteristics of the best-selling all over the country, favored by the majority of consumers, is a good product for home, tourism, banquet.
The "Suiyuan Food List" written by Yuan Ming in the Qing Dynasty lists dozens of recipes with chicken as the main ingredient, with different tastes, but the first one is white cut chicken. In the old Jiaxing area, boiled whole chickens were generally used for sacrifice, praying for the well-being of the family, and the wind and rain were smooth. Now white cut chicken has become a common dish, white cut three according to the trend of the times, adding pork tongue and pork belly, not only enrich the style of dishes, but also improve the overall taste and aesthetics of dishes, popular in Jiaxing large and small restaurants.
Legend has it that between the golden cicadas playing in the netherworld, they were unexpectedly recognized by the Ten Thousand Year Spirit Python, so they opened their blood basins and mouthed to devour him, and in a panic, the golden cicadas appeared in their original form and ate an empty shell. To this end, the spirit python spreads plagues and rumors, eats golden cicadas, the plague can be retreated, and the life is long. The golden cicadas turned all the pine and cypress seeds on the mountain into golden and shiny golden cicadas, and at this point, the plague subsided, and the villagers were invincible to all diseases and healthy and long-lived.
According to the Jiaxing South Lake Boat Recipe, Gu Zhong, the author of the Qing Dynasty Kangxi Twenty-two Years "Yang Xiaolu", played with friends on the South Lake. At noon that day, the boat lady prepared several boat dishes for them, one of which was steamed eggplant with stinky Tess, which Gu Zhong praised after eating it as delicious, and also renamed this dish as boat lady eggplant. This dish is made from homegrown eggplant and moss from the farm's land. While inheriting the traditional flavors, the dishes are now more refined and elegant.
In ancient times, sea salt was rich in table salt, so there were many kinds of pickles brewed by folk soil methods and produced and eaten by themselves, among which cabbage (water cauliflower) was the most common, cheapest and most traditional local cuisine of sea salt. Because the pickled cabbage is stored for a long time, especially during the summer heat, when the cabbage will rot and not rot, the taste of the oil stew is better, even those who have a bad appetite (xiaxia), smell and eat, will have a great appetite and appetite.
Lotus leaf tamales are authentic Jiangnan cuisine, but also Zhang Ailing's best "that bite", she loves to eat tamales has reached the philosophical level, she once said, Shanghai women like tamales, Guangdong women like sweet and sour ribs. The powder and the meat complement each other, after the greasy meat is absorbed by the rice flour, the powder has a soft and sticky feeling, and the meat is pulled from greasy to smooth by the powder, which is very relieving to eat, and then eat and drink.
According to legend, the Qianlong Emperor toured the sea pond south to Yanguan, passing through the town of Chang'an to eat. However, in order to show his honesty and closeness to the people, Qianlong issued a grand order that no big fish or meat should be used for meals, and no pomp and circumstance should be spoken of. The Holy Decree must not be violated, which can upset the local officials and cooks. After some hard thinking, I finally came up with a method of renovation, chopping the fish into mushrooms, boiling the fat meat into oil, shredding the skin of the water hair, mixing them together, kneading them into balls, boiling them in the water, and taking the name of feast balls. This dish is not only fish and meat, but also avoids people's eyes and ears. Qianlong was greatly appreciated after tasting it, and Haining Feast Ball became famous in the world.
According to legend, roasted wheat is sold by tea houses, diners drinking thick brick tea or various small leaf teas, eating pastries, while eating hot roasted wheat, so roasted wheat is also called "piggy selling", which means "burning beauty". Shaped like a pomegranate, it is white and crystal clear, and the filling is thin and thin, and the fragrance is delicious.
Regarding why Nanhu Ling did not grow sharp horns, there is also a legend in the folk: when the Qianlong Emperor went down the Jiangnan via Jiaxing, the local people took out the Nanhu Ling for the emperor to eat, and the Ling at that time had sharp horns. When Qianlong was eating, he was accidentally stabbed by a sharp horn, so he ordered Nanhu Ling not to grow a diamond horn. The next year, Nanhu Ling no longer had horns. This dish is to put the two most characteristic foods of the oil truck port - Nanhu Ling and Jiaxing Zongzi into the dish at the same time, expressing the strong Lingxiang flavor and Zongxiang feelings of the Nanhu people.
Jiaxing ancient called "Xiushui", because of the name of the water, because of the water and beautiful, because of the water and prosperity. Jiaxing's river network is dense, the waterway is longitudinal, so there are shrimp in all seasons, especially at the turn of spring and summer, river shrimp are numerous and delicious. Xiushui shrimp uses a single ingredient with original flavor, and pursues simplicity in the way, deletes the complicated and simplifies, and is straightforward, in order to retain more high-quality protein and the original taste of shrimp. On holidays, local residents happily peel shrimp and make this exquisite side dish to comfort their families.
Jiangnan water town, the river fresh more. Among the river fresh, the river eel is a "high-end thing" and is called the "soft gold" in the water. Jiaxing people used to call river eels as eels, the most traditional practice in the past was rock sugar eels, good taste, good nutrition. Earlier, Jiaxing's specialty in making rock sugar eels was some hui restaurants that had been open for a long time. Later, after years of practice, the famous chefs of the local hotel in Jiaxing also developed the red boiling technique of heavy fire and heat, which was very popular among locals.
This dish is one of the traditional specialties of jiaxing during the Republic of China period. Filled with one gluten in oil, five pieces of meat wrapped in tofu skin, one shiitake mushroom, placed in a clay pot, add chicken soup, ham slices, winter shoots, sugar, wine and other condiments, seal the can with cotton paper, and steam it in a basket. Its dishes can be served with wine, and the soup can be served with rice. It is rumored that this dish was popular in the late Qing Dynasty in Jiaxing, Beijing, and began to try to restore it in the 1980s, and after decades of repeated development, the flavor is more perfect.
The Qianlong Emperor liked to play the most. Every time down to Jiangnan, the provincial capitals and counties along the way, all the big fish and big meat were served, and after a long time, Qianlong saw these foods and vomited, and he didn't want to eat anymore. This was a bad thing to follow, and he found the cook of The Old Pin Fang in Xitang. The cook didn't care what emperor was not an emperor, he only knew that these rich people were too wasteful of money, so he grabbed a handful of cabbage and made a ruyi roll and sent it over. This cook was originally good at craftsmanship, and the color and flavor of the work were excellent. Qianlong Ye ate this ruyi roll, and the dragon's heart was very happy, saying that this rotten skin was transparent, as thin as a cicada's coat, and wrapped up many vegetables, so it was called a cicada wrapped round.
The Qianlong Emperor liked to play the most. Every time down to Jiangnan, the provincial capitals and counties along the way, all the big fish and big meat were served, and after a long time, Qianlong saw these foods and vomited, and he didn't want to eat anymore. This was a bad thing to follow, and he found a famous local cook. The cook didn't care what emperor was not an emperor, he only knew that these rich people were too wasteful of money, so he casually threw diced ham, Nanhu Ling, shiitake mushrooms, bamboo shoots, chicken gizzards, etc. on the board into the pot. This cook is good at craftsmanship, and the dishes he makes are very colorful and fragrant.
Recalling the red years of the past, lamenting today's happy life, people now, after solving the problem of eating enough to wear and warm, pay more attention to health care, people at that time, can eat red rice pumpkin soup is a luxury. At that time, red rice and pumpkin soup helped the Red Army defeat the enemy and liberate all of China; today, red rice and pumpkin soup make people remember the martyrs and never forget history. Jiaxing's "red rice, pumpkin soup" witnessed the vicissitudes of history, like a spine that can never be bent, supporting the indomitable soul of an ancient and wise nation.
Looking back on the red years of the past, red rice can help the Red Army replenish its energy to defeat the enemy, and in order to convey this message, the people compare black rice to the social situation at that time, and red rice to the hope of victory, implying that the dawn of victory is getting closer and closer.
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Source: Yi Jiaxian