Recently, I went to Miyun on the outskirts of Beijing and participated in a friend's sixtieth birthday event.
That night was a birthday feast carefully prepared by Mr. Ah Hua and his team, and this exquisite meal was really unforgettable to me.
I arrived early, because I had heard of Mr. Ah Hua's superb Sichuan cuisine skills for a long time, so I went to find out first.
Turning into the back kitchen operation room, I saw the scene of Teacher Ah Hua leading the chefs to be nervous and busy,
Reservoir fish in the elaborate process
Chef prepares red braised brisket.
Rare reservoir cinnamon fish, since entering November, these days have been difficult to buy, it is said that it took a lot of trouble to finally buy, more than a hundred yuan a pound.
Will be made into "squirrel cinnamon fish"
All kinds of platters are in preparation
Exquisite shape, perfect details, exquisite tableware, very high-grade.
Some of these dishes are rare to see and have not eaten in Beijing, and this meal is extremely attractive to me as a gourmet.
At the birthday party, everyone was laughing and laughing, and the lively atmosphere did not affect me to carefully taste each dish, and eating Sichuan cuisine owned by Mr. Ah Hua was a kind of expected enjoyment for me.
Since I met Ms. Ah Hua, I have accepted every dish she has introduced, and this evening I have to eat new dishes that I have not seen before. It was so nice!
It's a dessert, "Snowflake Peach Puree."
One of the main dishes "Fritters Reservoir Fish"
Make a different kind, Beijing does not have this taste and production method, inherited the authentic Sichuan cuisine in the practice of grilling fish, fish meat without fishy taste, crisp and unremitting, not rotten, homemade fried tofu strips as the base of accessories, soup is delicious, rich color, homemade crispy large fritters cut into sections and yards, dipped and eaten.
This dish I tasted for the first time, Miyun roasted reservoir fish is not this way, Beijing roast fish has never seen such a way.
delicious!
One of the main dishes "Ancient Dongpo Meat"
This is an indispensable dish for birthday feasts, the appearance is red-hot, festive, Tujili! Figure longevity!
Teacher Ah Hua personally visited the tables and invited the guests to chopsticks.
Braised deboned pork is bright skin, red color, shape is not scattered, soft rotten, strong flavor, meat is not wood.
It is really melting in the mouth, fat and not greasy!
Good quality and taste.
One of the main dishes "Squirrel Cinnamon Fish"
Some guests know that Ah Hua is in charge of Sichuan cuisine, and they have questioned this "squirrel cinnamon fish" that has just been served on the table, can sichuan chefs be sure of this dish?
In this regard, Teacher Ah Hua specifically said: This time the "squirrel cinnamon fish" is different from the general restaurant, one is the newly caught cinnamon fish from the real Miyun Reservoir; the second is that the pouring juice she concocted this time is also different from the usual practice; the third is that the chefs of various cuisines now make "squirrel cinnamon fish". This is a must-have main course at the birthday feast!
Squirrel cinnamon fish was originally a representative work of Su Bang cuisine, famous from the Qianlong Emperor of the Qing Dynasty when he went down to Jiangnan, and has been passed down to become a main dish by chefs of various cuisines in making wedding feasts and birthday banquets.
Ms. Ah Hua and her team continued to perform master dishes at the birthday feast through meticulous preparation.
At the dinner party on the same day, two dishes named "Ah Hua Stick Chicken" and "Ah Hua Hot Brine Fat Sausage" were introduced. He also presented the "Golden Soup Millet Lion Head", "Bean Soup Simmered Pea Tip", and "Boiled Water Cabbage" that Teacher Ah Hua was good at.
thereinto
The bean soup of "bean soup simmered with pea tips" is made from old peas.
"Boiling water cabbage" is a historical dish in Sichuan cuisine, and its deliciousness and allusions make it based on the top floor of Sichuan cuisine. Due to the time-consuming production and the pickiness of auxiliary materials, the real quality "boiled water cabbage" is now rarely seen, and some Sichuan chefs rarely make this soup dish due to the limitations of the production conditions. After the soup appeared at the birthday feast, visitors competed for it because of its delicious taste, but most people knew little about its fame and rarity.
In particular, it is worth mentioning the "Old Mother's Hoof Flower Soup", which is a different soup dish, which is not only the hand inheritance of Teacher Ah Hua from her mother since she was a child, but also the housekeeping skill of Teacher Ah Hua who started his business with this skill in the Chengdu catering industry thirty years ago.
Through contact with her, I learned that Mr. Ah Hua's magic weapon for making Sichuan cuisine has the following characteristics:
Very picky about raw materials; very particular about condiments; very important to the place of origin; very strict about the quality of dishes; very harsh on the production process........
Following Teacher Ah Hua in Miyun "One Room Yunshui" is a team of chefs from Sichuan.
I have met this chef several times, although I don't know his surname, I only know that he is a native of Jintang, Chengdu, Sichuan.
This time in Miyun to participate in a high-quality banquet, so that Lao Wang in the taste, visual harvest is great.
At present, Mr. Ah Hua leads the chef team to launch an exclusive customized authentic Sichuan cuisine in "One Room Yunshui", and I have been going to eat with many diners several times in the past few months, because there is a feeling that I want to eat again.
At the end of writing this article, I was thinking in my heart what surprise Teacher Ah Hua would give me the next time I went to eat.