< h1 class="pgc-h-arrow-right" > executive summary</h1>
This book narrates the story of Professor Lin Zhengqiu of the History Department of Hangzhou Normal University engaged in the study of local history, and links his teaching and academic research with the cause of urban construction, so as to serve the society and make efforts to build Hangzhou's urban brand. From one side, it reflects the true face of history after the reform and opening up, and a person's experience witnesses the process of a city.
<h1 class="pgc-h-arrow-right" > read the preceding article</h1>
The Story of a Man and a City 丨 Chapter 1: The Green Years
The Story of a Man and a City 丨 Chapter 2 Teaching at a University
The Story of a Man and a City 丨 Chapter 3 The Beginning of The Study of Hangzhou History
The Story of a Man and a City 丨 Chapter 4 The Creation of a Local History Course
The Story of a Man and a City 丨 Chapter 5 Fang Zhixue Delved Into
The Story of a Man and a City 丨 Chapter 6 The Beginning of the Cultural Survey of the West Lake
The Story of a Man and a City 丨Chapter 7 "Cultural Tourism"
<h1 class="pgc-h-arrow-right" > Chapter 8 Food in Hangzhou</h1>
During the Southern Song Dynasty, Lin'an, as the capital of a big country, concentrated the skilled craftsmen from all over the country, including excellent chefs, it can be said that the collection of north and south flavors is a great achievement, due to the unimpeded flow of the Jiangnan Canal and the Qiantang River waterway, the frequent traffic between the north and the south, the throughput capacity of the port of Mingzhou (Ningbo) and the port of Hangzhou is increasingly strengthened, the personnel and diplomatic envoys of various countries are constantly in exchange, plus it is located in the hometown of fish and rice in Jiangnan, the market is prosperous, the products are rich, the handicraft industry is developed, the restaurants and restaurants in the city are everywhere, the dishes and wines, cooking skills, and the peak is perfect. As a result, the Southern Song Dynasty wine and cuisine, famous in the world. These contents are recorded in various local chronicles and documents.
Lin Zhengqiu's research and creation of Hangzhou's food culture began in the 1980s, purely out of chance.
In the summer of 1981, he went to Taiyuan to participate in the inaugural meeting of the National Institute of Local History, and happened to meet Wu Buchu, the editor of Chinese Cuisine magazine, who asked him for a manuscript. Fortunately, there are many forest stocks, and one mouth should be undertaken.
After returning to Hangzhou, he immediately wrote a "Diet of Lin'an in the Southern Song Dynasty" and sent it to him.
The following year (1982-3) Chinese Cuisine published the article. In March of the same year, the Monthly Journal of History published his "Southern Song Dynasty Lin'an Commerce", which introduced food and commerce in Lin'an (Hangzhou).
People can only feel the food of the Southern Song Dynasty from the text, and they want to taste the ancient dishes that have been famous in history for a long time.
<h1 class="pgc-h-arrow-right" > developed imitation Song dishes</h1>
After the reform and opening up, the rise of tourism in Hangzhou, tourists from the south to the north, prompting people to have higher requirements for catering. In 1984, several restaurants in Hangzhou, such as Mengliang Lou and Bagua Lou, began to create imitation Song cuisine.
Xu Ronghai, manager of Bagualou Restaurant, and Ye Hangsheng, a chef, found that many ancient books described dishes in the southern Song Dynasty only had a dish name, or only a record of scales and half claws, but did not record the ingredients, recipes and cooking methods. After being instructed, they visited Lin Zhengqiu and asked him about the production technology of Song Dynasty dishes, as well as the cultural connotations behind the dishes, and how to make authentic Song dishes.
Although Lin himself is not good at cooking, he was impressed by their spirit of excellence and agreed to help Bagualou restaurant make imitation Song dishes. Chinese's gastronomic culture has a long history, reaching the peak of the Southern Song Dynasty. It's just that the Southern Song Dynasty has been a thousand years, the years have passed, natural disasters and man-made disasters, many dishes have long been lost, leaving only a few ancient catering works, or the names of a few dishes.
He consulted a large number of ancient books, including the History of the Song Dynasty, the Past Events of Wulin, the Jisheng of the Capital City, the History of Zhengshi, the History of ye, and the notes of the Song people. On the basis of thick historical materials, Lin introduced in detail the catering characteristics and production methods of the Southern Song Dynasty, as well as its cultural connotations, and answered the questions they asked. And took out the issue of "Chinese Cooking" and provided them with reference.
There was a famous dish in the court of the Southern Song Dynasty, called "lychee white loin", whether it was lychee fried loin, or cut the loin into a lychee shape, the chefs did not know, had to ask Lin Zhengqiu for advice.
With the help of Lin, I finally understood the method of making this dish: during the Song Dynasty, lychee was a tribute, a fine food, loin, just folk food. According to the rules of the royal family, it is not elegant. However, on the way to the south of the Song Dynasty, under the pursuit of Jin Bing, King Zhao of Kang was tired of running for his life, wandered into the homes of ordinary people, ate the waist cooked by the peasants, and felt that the taste was good.
After settling down, I wanted to eat the dishes fried with pork loin, and I was afraid of losing my dignity.
At that time, the Lin'an Hotel had pork loin dishes cooked in different ways of stir-frying, steaming and brewing.
The court chef learned the cooking method of the folk restaurant, the loin was split, the riot was made into a lychee flower shape, and then the fine snow wine and ginger juice were soaked, the water was boiled, the waist was poured into the boiling water to "wear", it was tender white, and then put into the broth pot, and immediately put out of the pot and plated. After the dish is cooked, the loin piece is rolled into a round bead, shaped like a lychee, and the color is fresh and tender, like white jade.
A famous Hangzhou dish "lychee white loin" appeared on the public's table.
After more than half a year of hard work, they have successfully imitated 30 or 40 famous dishes of the Southern Song Dynasty such as "Jiangnan Clear Soup, Fried Waist Flower, Crab Steamed Lamb, Two Cooked Fish, Honey Sauce Quail", including court dishes and home-cooked dishes of the people.
For example, there is a dish of "crab stuffed orange" in the Song Dynasty recipe, and the Song Dynasty work "Mountain Family Qing Offering" (Note 1) clearly records: "The orange is ripe with yellow and large, cut off the top, cut off the top, peel off the meat, leave less liquid, take the crab paste meat inside, still cover it with branches, into the small koshiki, steamed with wine, vinegar, water, fragrant and fresh, so that people have new wine, chrysanthemums, oranges, crabs of the xing." ”
Lin recorded in the book, discussed with the chefs, and restored this Song Dynasty dish: the chef cut the orange to the top, dug out the meat inside the orange, stuffed the crab yellow and crab meat, added wine and vinegar to taste, and then closed the original cut top cover and steamed it in the cage.
Serve with salt and vinegar. This dish is uniquely made, orange crab matching, salty with sour, orange fragrant, unstoppable beauty, become a wine dish.
<h1 class="pgc-h-arrow-right" > "Chinese cuisine, the world's best"</h1>
The articles he wrote provide a definite basis for Hangzhou's catering industry to excavate the food culture of the Southern Song Dynasty.
After reading a large number of documents, Lin found that during the Southern Song Dynasty, a large number of residents of the Yellow River Basin were displaced to Lin'an due to the invasion and war of the nomadic peoples. Their eating habits are not the same as those of Hangzhou people, and lin'an's cooking method is called "southern material and northern cooking", and then gradually developed to "southern cooking".
Together with chefs in restaurants such as Louwailou and Menglianglou, he developed more than 30 imitation Song dishes.
In fact, imitation Song cuisine brought the food customs of China's nomadic people and the cooking methods of the Yellow River Basin to Hangzhou, and integrated the flavor of Jiangnan Water Town. Lin and the chefs have interpreted Hangzhou's reputation as a "food paradise" to the extreme. Chinese and foreign tourists to Hangzhou, all those who taste imitation Song dishes, all clap their hands and praise: Chinese cuisine, the world's unique life, unparalleled!
<h1 class= "pgc-h-arrow-right" > developed Qianlong Feast</h1>
Although Qianlong was a Manchu Emperor, according to folklore, he was also a rare Ming Emperor in history.
The story of "Qianlong descending to jiangnan" is widely circulated in the anecdotes and can be said to be a household name.
Qianlong took a royal boat and swept down the South Of the Jiangnan along the Beijing-Hangzhou Canal, and tasted various delicious dishes in the south in Hangzhou.
The "imitation Qianlong boat dish" pioneered by Louwailou Restaurant was jointly developed and created by Lin Zhengqiu and the chef of this restaurant.
Qianlong Nan toured to Hangzhou, what to eat? The royal family of the Qing Dynasty, who earlier lived in the vast northeast grassland, according to the ancestral customs, mainly hunting meat, and Jiangnan is a water town wetland, lakes and swamps are everywhere, paddy paddy paddy rice, forest bamboo garden, rich vegetables and fruits, meat dishes based on chicken, duck and fish meat. There are different tastes in all parts of the south, how to reconcile the food customs of the north, or the grasslands, with the food and drink of the southern water towns? Lin can be said to have used his brain, he and the chefs after many times of practice and exploration, the production of "Dragon Phoenix Chengxiang", "Wuzi Dengke", "Preserved Snow Yellow Fish", "Eight Treasure Duck Soup", "Yipin Tofu", "West Lake Lettuce Soup", "Kidney Bean Taiji Cake", "Crab Stuffed Orange", "Crystal 脍", "Shrimp Yuanzi", "Wine Fragrant Snail" and so on, and so on.
The ins and outs of each dish are explained, and behind each dish there is a moving story and legend, and there are records in the chronicles or books of the past. The name of the dish means auspicious and peaceful, and also contains the praise of the Ming Emperor by the people of all generations.
Among other things, there are more than 20 kinds of dishes and snacks eaten during Qianlong's southern tour alone.
These dishes are served on the lake cruise ship and are loved by Chinese and foreign guests. The VIPs rode on the dragon boat, while enjoying the beautiful scenery on the lake, while tasting the Qing Dynasty's "West Lake Royal Banquet", which can be said to be the best enjoyment of West Lake tourism.
<h1 class="pgc-h-arrow-right" > "imperial feast of the past, meal of the people today"</h1>
In 2012, Lin Zhengqiu assisted the Qianlong Fang Hotel in Hangzhou to create the Qianlong Imperial Meal, launched the Qing Dynasty "Baishou Royal Banquet", and designed more than ten famous dishes of the Qianlong period in the dishes, integrating the flavors of the north and the south, such as the hundred birds and phoenixes, the eight treasure duck soup, the Dongpo stewed hoof, the Pingqiao tofu, the shou peach pills, the hundred zi porridge, etc.
The Qianlong Emperor lived to the age of eighty-nine and reigned for sixty years, the longest reigning and longest-lived of all the emperors.
The ancients have a certain emphasis on catering and health care, and there is a set of customary rules, a Qianlong Hundred Birthday Banquet, which can be said to be a collection of Qing Dynasty health dishes, not only delicious, good color, but also has health care functions, and the name of the dish is auspicious.
On the first day of the banquet, more than 100 retired veteran comrades in Hangzhou came to taste it, and major media rushed to report it.
Lin wei this hundred birthday banquet can be described as a brain, will form a sentence circulating among the people today: "The emperor's banquet in the past, the people's meal in the present dynasty."
<h1 class= "pgc-h-arrow-right" > Canal "Qianlong Food Tour"</h1>
Since Hangzhou's West Lake and Ancient Canal have been listed as "World Heritage", how to develop canal tourism and create canal tourism culture? Lin Zhengqiu ingeniously conceived of a "Qianlong Food and Culture Tour of the Ancient Canal" project.
The Qianlong Emperor set off from the capital, sat in a dragon boat, a large group of people and horses, and traveled south to Hangzhou to inspect.
Dragon boat, in fact, is a palace flowing on the water, the emperor on the dragon boat, while watching the picturesque beautiful rivers and mountains of Jiangnan, while listening to the beautiful and moving Jiangnan silk bamboo, while tasting the unique delicacies of the water town, can be described as extremely happy.
The painting tour of the Gangnam area has been passed down for a long time since ancient times!
Lin Zhengqiu thought, today to build a canal tourism, why not restore the Qing Dynasty imperial banquet?
Tourists while enjoying the beauty of the water town on the dragon boat, the boat changes the scenery, while tasting tea Longjing royal tea, while tasting the delicious Qianlong royal banquet in Jiangnan, hearing the melodious silk bamboo Suzhou and Hangzhou folk music, not only for the West Lake tourism diversion of tourists, reduce the burden of Hangzhou traffic, but also for the canal tourism to create a prosperous scene of singing and dancing, at the same time, for the canal tourism to create a new situation, the beautiful rivers and mountains of Jiangnan presented to the world, while speculating in the tourism economy of various townships on both sides of the Jiangnan Canal, but also for the West Lake tourism diversion source, It's a lot of things.
<h1 class= "pgc-h-arrow-right" > examine sweet potato</h1>
Lin Zhengqiu is a historian, and he can be described as meticulous in his examination of historical evidence, and even if it is an insignificant detail, he refuses to let go, and he must conform to the original state of history and its development law, and cannot rely solely on the imagination of today's people to explain what the ancients did at that time. He examined a detail of Qing Dynasty food, did Qianlong ever eat sweet potatoes?
Such a small question, Lin Zhengqiu specially consulted the living archives of the emperor of the Qing Palace, and found the record of Qianlong eating sweet potatoes. He used various arguments to support the fact that China's sweet potato was introduced from Southeast Asia to Fujian in the Ming Dynasty;
It only spread to Beijing in the early Qing Dynasty. During the Qianlong period, because sweet potatoes were still a kind of "fresh goods" that came from outside the region, the "Fan" character of its name was called "Fan Bang" or "Fan Yi" by the ancients. From the Ming Dynasty to the Qing Dynasty, after a long period of time, it was widely cultivated in the rural areas of southern China and became an authentic and homegrown food.
<h1 class="pgc-h-arrow-right" > develop "East Slope Feast"</h1>
Su Dongpo, a rare Qing official in the history of Hangzhou, not only left immortal poems for the scenery of the West Lake, but also contributed to the construction of Hangzhou and the dredging of the West Lake, and there are many rumors and records about Su Dongpo's diet.
Lin examined the famous dishes such as Dongpo meat, Dongpo five willow fish, Dongpo cuttlefish, Dongpo offal, Dongpo stewed duck and other famous dishes handed down by the people, and spent several years helping Menglianglou Restaurant launch the Dongpo Banquet in 1992, and behind each dish on the table there was a story and legend that the people liked to hear.
"Eight treasure rice" is a food that Hangzhou people must eat every New Year's Festival, how did it come about?
Lin made some research, the Eight Treasure Rice began in the eleventh century BC, when King Wu of Zhou was cutting the silk, eight strategists advised him. At the celebration feast, King Wu of Zhou instructed the imperial chef to mix eight precious dishes into a sweet dish to be served in recognition of their efforts to destroy the merchants. During the Tang and Song dynasties, the emperor issued a holy decree that eight gold seals must be stamped, and the ministers called these eight gold seals "eight treasures".
Folk people allude to the word "eight" as an auspicious meaning, and eight treasure rice began to be introduced into restaurants in the street.
Since then, more and more dishes have been named "Eight Treasures", such as Eight Treasures Porridge, Eight Treasures Duck, Eight Treasures Tofu, Eight Treasures Fish, Eight Treasures Gluten, Eight Treasures Glutinous Rice Chicken, Eight Treasure Pickles, etc. Since then, the eight treasure rice on the Dongpo feast has become an indispensable food.
<h1 class="pgc-h-arrow-right" > "I read the history of the Southern Song Dynasty, I don't know the taste of the Southern Song Dynasty"</h1>
In 1985, the China International Symposium on Song History was held in Hangzhou, and more than 80 Song history experts from more than ten countries gathered in Hangzhou. Under the recommendation of Lin Zhengqiu, they came to the Bagualou restaurant together to taste the flavors of the Southern Song Dynasty. In the restaurant, while tasting the unique flavor of the Southern Song Dynasty dishes, Lin introduced the characteristics, allusions and production methods of the Southern Song dynasty dishes to many Song history experts.
Professor Deng Guangming, president of the China Society for the Study of Song History (Note 2), after tasting the imitation Song dishes, was overjoyed and gave a poem on the spot: "I read the history of the Southern Song Dynasty, but I don't know the taste of the Southern Song Dynasty;
Tonight in the Bagua Building, Fang Zhi Song Caimei. ”
The aroma of Song cuisine has traveled through regions and time and space, and Japan's Shizuoka TELEVISION Station went to Hangzhou to shoot a twenty-minute Song cuisine feature film, which became the "most popular twenty minutes" after being broadcast in Japan.
<h1 class="pgc-h-arrow-right" > "small cage steamed buns"</h1>
Lin Zhengqiu's food and beverage works are extraordinary, in addition to introducing local special production methods, they also dig into the connotation of catering and find its connotation from an ordinary snack. While tasting the delicious food, feel the unusual heritage culture of this land.
Xiaolong steamed bun, a popular food that Hangzhou people love to eat, is divided into fresh meat cages, shrimp cages, chicken fire cages and so on.
This snack is made from fermented flour, stuffed and steamed in a steamer basket. Hangren is particular about the filling, mixed with the skin jelly in the filling, the skin is thin and smooth, and the meat filling is more fresh and fragrant, and the taste is abnormal.
Lin said that Xiaolong Bunzi, called "Xiaolong Steamed Bun" in Hangzhou dialect, originated from the "Romance of the Three Kingdoms" Zhuge Liang's conquest of Meng, seven captures and seven verticals, and quelled the rebellion. On the way back to the dynasty, the army reached Lushui. Suddenly, the wind was overcast, the sand was flying, the waves were high and the water was urgent, and it was impossible to cross the river. According to local customs, forty-nine human heads were sacrificed to the gods in order to cross the river.
Zhuge Liang listened, deeply regretting that he could not kill people after the war, and ordered his subordinates to slaughter cattle and horses, take meat to make stuffing, wrap them in dough, and shape them into human heads to sacrifice to the heavens, named steamed buns.
An ordinary story, an ordinary snack, see Zhuge Liang cherish life and teach people the truth of goodness.
<h1 class= "pgc-h-arrow-right" > "Dingsheng Cake"</h1>
In October 2010, the Hangzhou Garden Bureau, the Ancient Capital Culture Research Association and the West Lake Museum jointly held a series of lectures on the Southern Song Dynasty Culture Week, and Lin gave a special lecture entitled "Life and Festivals in the Southern Song Dynasty".
At the meeting, he talked about several famous foods in Hangzhou, such as "Dingsheng Cake" and "Onion Wrapped Juniper", which impressed the participants deeply.
Lin said that "Dingsheng Cake" is a famous spot in Lin'an of the Southern Song Dynasty, and the people of Hangzhou in successive generations not only regarded Dingsheng Cake as a dim sum, but also circulated an allusion: In the first year of the Southern Song Dynasty, the Jin army came to the city of Hangzhou, and Yue Fei led eight thousand Qin Wang troops to come to the rescue.
The Yue family's army was stationed outside the city, and the people heard that the rescue troops had arrived, and they sent pastries to treat them.
His subordinates offered the pastries to Yue Fei's tent. Yue Fei was planning a war, and saw that the pastries on the plate were slightly reddish, with large ends and thin middles, and the shape was fixed. Take it casually, open it in the middle, and prepare to eat. Unexpectedly, a note was sandwiched in the cake, which read: "If the enemy camp is fixed and mortise, the two ends are large, the middle is thin, and there is a knife in the center, and the Golden Army will collapse." ”
Yue Fei secretly thought that the middle section of the enemy camp was a weak point, and he blocked his waist with a knife and hit the key point.
Therefore, Yue Fei dispatched troops overnight, personally led a large army, and directly attacked the enemy's middle camp.
The Yue family army was like a sword blocking the waist, the Jin soldiers could not take care of each other, and they were chaotic, and the Song army won a complete victory.
The people named this kind of cake shaped like "Dingsheng Cake", because the Hangzhou dialect "Mortise" and "Sheng" are harmonious.
Lin said that Dingsheng cake was originally a famous product in the Central Plains, and after the Song Dynasty moved south, many northern residents followed them to Jiangnan, and the pastries also followed to Lin'an. Before the Song army went out on the expedition, the people gave the victory cake to the grand deed, with the intention of wishing that "if you protect xinjiang and kill the enemy, you will surely win." Since then, the people of Hangzhou have eaten Dingsheng cake in festive activities such as Tim Ding, catching up with the examination, shangliang, zhongju, and marriage, and over time, it has become a famous spot.
<h1 class="pgc-h-arrow-right" > "onion-wrapped juniper"</h1>
Lin Zhengqiu also said another famous food, onion wrapped juniper, which is a popular food, Hangzhou city is popular, cheap, good taste, highlighting the Hangzhou people since ancient times loyal and treacherous character.
He said that although it is just an ordinary snack, it reflects a bleak story of history.
In the Song Dynasty, the Jin army invaded on a large scale, captured the Jingshi Kaifeng, and captured the Second Emperor.
King Kang proclaimed himself emperor at Lin'an, forming a north-south confrontation. In the tenth year of Shaoxing (1140), the Jin army once again invaded the south, and under the pressure of a strong enemy, the Song army was defeated, but the army led by Yue Fei defeated the Jin soldiers and directly attacked the town of Zhuxian. ... The capital of the old capital, Kaifeng, is approaching, the recovery of rivers and mountains is promising, and the people of the Central Plains heard the news of the great victory of the Song army, helped the old and the young, knelt by the side of the road, and waited for the Song army to return to the north.
Just as he was about to regain the rivers and mountains, Yue Fei was recalled by the imperial court with twelve gold medals, and Qin Ju executed Yue Fei for the crime of "false accusations". He wrote on the form paper: "Tianri Zhao Zhao, Tian Ri Zhao Zhao" eight characters.
During the Southern Song Dynasty, there was a peddler named Wang Xiaoshun in Lin'an City, who fled to Hangzhou with his parents at an early age and opened a pancake shop on the street to make a living. One day, the fritters were too much, the cold fritters were soft and tough, and no one bought them. Therefore, Wang Xiaoshun wrapped the thin dough cake and cold fritters, put the green onion segments, heated it on the pan, and then, pressed with a stick, and waited until the dough skin was golden brown and the pan "squeaked" in the pan, took it out, and drank loudly: "Eat fried juniper, eat fried juniper." While making cakes and attracting diners, passers-by gathered around, and he mixed sweet noodle sauce and hot sauce into the pancakes with fritters and green onions.
As soon as everyone eats, the fritters are crisp, the spring cakes are fragrant and delicious, salty and spicy, the taste is excellent, they have paid money to buy, the business is prosperous, and it has become a famous food in Lin'an City, Wang Xiaoshun simply named this food "onion wrapped juniper".
This Hangzhou people like to eat onion wrapped juniper, not only delicious, soft and crispy taste, but also "hate", but also reveals the character of the generations of Hangzhou people, praise for loyal subjects, contempt for adulterers, a sense of justice spontaneously emerged.
After the lecture, the participants tasted the Dingsheng cake together. This cake is pleasing to the eye, shaped like a plum blossom, soft in the mouth, and fragrant with pine nuts, and today has become one of the most popular souvenirs for tourists in Hangzhou.
< h1 class="pgc-h-arrow-right" > cause concern</h1>
His works on catering culture have been appreciated by experts and praised by diners, attracting the attention of all parties, such as People's Daily, Economic Reference Daily, Wen Wei Po, Guangming Daily, Zhejiang Daily, Hangzhou Daily, CCTV, Hangzhou TV and so on.
Due to the promotion of the media, it not only aroused the interest of many citizens and tourists, but also alarmed the friends of Japan, Singapore, the United States and other catering industries, who have organized groups to come to Hangzhou to observe and taste, so that Hangzhou cuisine is famous at home and abroad, is there no effort of Lin Zhengqiu here? He has not only contributed to the excavation of the cultural connotation of Hangzhou cuisine, but also done work for the innovation of Hangzhou cuisine, enhanced the reputation of Hangzhou cuisine, and made a modest contribution to the development and expansion of Hangzhou's tourism industry. Lin said that whether it is the production and launch of imitation Song cuisine, Dongpo banquet, or Qianlong banquet, it is necessary to use the ancient for the present, not only to have the shadow and basis of history, but also to adopt contemporary production methods and modern technology to adapt to the tastes of modern people, so that ancient dishes can be carried forward today.
Lin Zhengqiu's research on food culture is not only within the scope of Hangzhou, in 1989, he wrote a lot of articles introducing the beauty of food in various parts of the province, which were published in various journals. The local tourism department and catering enterprises have come to the door to ask for advice and issue invitations, hoping that he will contribute to the development of tourism and the catering industry there to a higher level.
In 1989, Lin cooperated with Dai Ning, general manager of Hangzhou Catering Company, to compile a book entitled "Zhejiang Food Culture", which comprehensively and systematically introduced Shaoxing cuisine, Ningbo cuisine, Wenzhou cuisine, Quzhou cuisine, Huzhou cuisine, Taizhou cuisine, Lishui cuisine, as well as local special flavor snacks, local wine culture, tea culture and so on.
In March 1995, the "Hangzhou-Taiwan Food Culture And Technology Seminar" was held in Hangzhou, and Lin made a speech at the meeting. Hangzhou Daily covered the meeting on a full-page basis and published his article "Broad and Profound Chinese Food Culture".
So far, it has become an indispensable project for travelers to visit Zhejiang and taste the traditional dishes of Jiangnan.
<h1 class="pgc-h-arrow-right" > Appendix: Food and Beverage Writings:</h1>
Lin Zhengqiu's introduction to Hangzhou catering can be described as fruitful.
In 1987, he wrote an article entitled "Discussion on the Characteristics of Dishes in the Song Dynasty" in the March issue of The Journal of Business Economics and Management;
In 1988, he cooperated with Dai Ning, general manager of Hangzhou Catering Service Group Corporation, to compile Yangyang Daguan's "Zhejiang Food Culture", which was published by Hangzhou Publishing House. The book lists the food and famous dishes of eleven prefectures and cities in Zhejiang into chapters, and each chapter is divided into four sections: the culinary history of the place, the famous dishes, the flavor snacks, and the famous restaurants. The order is orderly, easy to search, and also convenient for people to understand the characteristics and production methods of various local foods. This book has played a role in fueling the rise of the catering industry in cities and counties in the province, and has also contributed to the local hot tourism industry.
In April 1989, together with Xu Hairong and Chen Meiqing, he co-authored the book "Overview of Chinese Song Dynasty Cuisine", which was published by China Food Publishing House.
In 1989, the paper "Overview of the Origin of Zhejiang Cuisine" was published in "Zhejiang Cuisine in China", which systematically introduced the origin and various genres of Zhejiang cuisine, which was published by China Food Publishing House. Won the first prize of Hangzhou Natural Science Paper.
In 1991, he edited the Dictionary of Chinese Cuisine, published by Zhejiang University Press.
In 1993, he edited the book "Louwailou, Hangzhou, China", which was published by Zhejiang Photography Publishing House.
In 2011, his History of Hangzhou Diet was published by Zhejiang People's Publishing House.
<h1 class="pgc-h-arrow-right" > diet paper:</h1>
Lin published countless food and beverage papers in newspapers and periodicals, including "Discussion on the Characteristics of Song Dynasty Dishes", "History of Ancient Famous Wines in Zhejiang", "Pastries and Flavor Foods of the Southern Song Dynasty", "The Formation and Development of Zhejiang Cuisine in the Ming and Qing Dynasties", "Historical Examination of Ancient Chinese Food in Japan", "Examination of Popular Rice Porridge Varieties in the Song Dynasty", "Research on The Culinary Culture of the Song Dynasty and Its Use in ancient times", "Wenzhou Food Culture and Famous Seafood Dishes", etc.
Published in "Shanghai Condiments" magazine, there are: "Cooking Ancestor Yi On the Five Tastes", "The History of Salt and Grandmaster", "The History of Bean Drum and Grandmaster", "The History of Wine and Grandmaster", "The History of Sugar and the Grandmaster of Sugar Industry";
In 2000, Lin wrote the article "Song Dynasty Culinary Culture and Ancient for Modern Use" in the Journal of Hangzhou Normal University/Social Science Edition, summarizing the experience of using the cooking methods of the Song Dynasty to prepare food today.
In addition to introducing Hangzhou cuisine, Lin Zhengqiu was born in Wenzhou, a coastal city in southern Zhejiang, and the cooking methods of Wenzhou people are different from hangzhou in the provincial capital, and also have some differences from the Fujian people in neighboring provinces. In particular, he wrote an article entitled "Wenzhou Food Culture and Famous Seafood Dishes", which was published in Shanghai Condiment Magazine in 2001, introducing the flavor foods of his hometown.
In November 2001, the second China Food Festival was held, and his article "Research on the History of Hangzhou Food Culture" was collected in the paper book of the Food Festival Organizing Committee "Proceedings of the Advanced Seminar on the Development Strategy of modern Catering Industry", and won the Excellent Paper Award. In addition, "Chinese Cooking", "Qianjiang Evening News", "Drinking Service Times", "Jiangnan Travel News", etc. have all opened up "Food Culture" columns for Lin Zhengqiu. Lin injected cultural genes into the catering, which was unanimously praised by tourists and diners, and also became another label of Hangzhou tourism.
Note: Note 1, Lin Hong, author of "Mountain Family Qing Offering", is a culinary work of the Southern Song Dynasty, and "Qing Offering" has the meaning of simple and elegant diet.
Note 2, Deng Guangming (1907-1998) Song historian, a native of Linyi, Texas, graduated from the Department of History of Peking University, president of the Chinese Song History Research Association, member of the National Committee of the Chinese People's Political Consultative Conference, etc., known as a generation of masters in the field of Song history, and authored "Yue Fei", "Outline of Chinese History/ Part of song and Liaojin History" and so on (excerpted from the Internet).
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