This small editor has more than 40 years, and has never stopped on the road of exploring food,
Food documentaries "Tip of the Tongue", "Taste of Lao Guang", "Sichuan Taste" and so on
Recently, the occasional feeling has entered middle age, and people in the 80s have become more and more nostalgic.
So I began to reminisce about the past and feel the history...
For example: 80s, 28 bicycles? television set? Flared pants?
But what is the food?
In the database of nostalgic history, Xiaobian found it
A Douban score of 9.3
In 1985, it was founded by the famous Japanese "Wan" brand soy sauce founder Kamikaman Co., Ltd
Food Documentary "Food Culture in China" filmed
Shown with their lens
In the 1980s Chinese home-cooked meals and cooking methods
Clearly recorded
The specific steps of each dish
The documentary is divided into 5 episodes, with beijing, Jiangsu, Zhejiang, Shanghai, Guangzhou and Sichuan as the themes
Culinary skills of food culture and Chinese cuisine
If you compare the four major cuisines to the jianghu sect of Jin Yong's novels
Lu cuisine is equivalent to the Shaolin Temple
It is the origin and foundation of Chinese food culture
Its rich variety and difficult cooking techniques
It has had a profound impact on many cuisines
Court cuisine mainly borrowed from Lu cuisine
Lu cuisine relies mainly on political and Confucian influence
It is the oldest, most technical and most powerful cuisine
At the same time, it is also a representative of the entire northern cuisine
During the Ming and Qing dynasties, a large number of Shandong chefs and dishes entered the court
The style characteristics of Lu cuisine are more luxurious, Zhongzheng atmosphere, peace and health care are further sublimated
In other words, it is the people of Beijing who carry forward Lu cuisine and enjoy the national reputation
It is said to be among the twelve emperors of the Qing Dynasty
Qianlong can be said to be the top foodie
It can be seen from the existing imperial menu
Qianlong's favorite food is mostly dishes made of bird's nest and hot pot
Bird's nests will be served at the top banquets of the court
There is even a bird's nest full table
Qianlong was the longest-lived emperor in Chinese history
The secret is said to be to eat bird's nest
Follow the footage of the documentary and see the Beihai Park next to the Forbidden City
The famous imitation restaurant
Since the Qing Dynasty, it has inherited the flavor of the court
The dishes here do not have a greasy and spicy taste
Emphasis is placed on fine taste and soft texture
Erlong juju beads, anchovy shark fins, and oolong spit beads are representative dishes of dried goods at sea
Braised bear paws, goldfish duck paws, and frog abalone are the best on land;
Pea yellow, kidney bean rolls, wotou, and roasted bergamot were Empress Dowager Cixi's favorite dim sum of the year
To say the top famous dishes
That, of course, was braised bear paw
As early as the Spring and Autumn Warring States Period
It is already a tribute-level dish for the nobles of the imperial palace
Peel and wash the bear paws before cooking
Use chicken and duck to boil the broth
Allow the bear paw to absorb the fibers
At the same time, add a lot of ginger, onion and garlic
To remove the peculiar odor peculiar to bear paws
After several boils
Cut the bear paws into slices and steam them
Finally, bamboo shoots and shiitake mushrooms are sandwiched between the meat
Drizzle with juice
The shiny braised bear paw is done
Taste: The meat slices absorb the delicious flavor of chicken and duck, become smooth and soft after steaming, and are served with shiitake mushrooms and bamboo shoots, which are soft and tender and delicious, creating the top taste of this court dish.
Follow the camera to the hundreds of long-established --- Fortress Garden"
Wang Yijun, a national treasure cooking master, shows off a traditional Lu dish: coriander fried squid rolls
Stir-fry side dishes with coriander and cut flower squid
Because the squid is made of dry goods
So it is easier to heat and taste
The flowers need to be staggered on thin squid
The power of this flower knife is extremely comfortable to look at
Then the squid is passed through the water and then over the oil
Then re-pour the sesame oil into the pan
Quickly stir-fry the squid at the same time
Sprinkle with wine and add the parsley that has been pre-seasoned with shallot, ginger, garlic vinegar
The whole cooking process should be done in one go
While Titian is infused
Master the most appropriate cookery for each dish
That's the secret of stir-frying
Taste: Moderately salty and fresh, tender squid meat, refreshing coriander flavor, unique flavor.
Of course, Beijing cuisine is indispensable to the well-known Quanjude Beijing roast duck
The film is in the main store of Quanjude
The chefs first coated it with maltose water
The whole body of the duck is then baked in the house
In order to make the roast duck crispy and not tender and not woody
Chefs need to concentrate on rolling over and over
to maintain a certain temperature
This is in addition to the wealth of experience
It is also quite a test of patience
After the roast duck comes out of the oven
To put the duck skin as well as the meat
Thin slices down
When eating, eat it with pancakes, noodle sauce, and green onions.
The duck skin is crisp, the duck meat is tender, the aroma is overbearing, and it comes to the nose.
Taste: ruddy color, tender flesh, mellow taste, fat but not greasy, worthy of the "world delicious"
In addition, the film also introduces dishes that are close to the lives of ordinary people
Shabu-shabu lamb
It must belong to Dong lai Shun, and there was already a long queue every day...
Hand-cut lamb, the technique is not bad at all
The masters are all masters of knife skills, and the slices of meat cut out are as thin as paper, comparable to machines
The famous Snack Bar of Longfu Temple
About 13,000 guests are visited every day
Soy milk with fritters is a classic combination
Tofu brain drizzled with chili oil is an appetizing one
Nice and delicious two-color steamed buns
A crispy burnt circle shaped like a donut
The most characteristic bean juice
Sweet and soft red bean porridge
Isn't that what we tasted when we were kids?
To find out how Sichuan cuisine is, please see the next decomposition