Hello everyone, welcome to my food self-media, I am the creator of the field of food: "Focus on food, make life more flavorful." ”
You are the source of history in Fujian
Taste food to find the roots of culture
A person must have at least two impulses in his life: "a trip that says and goes, a love that is desperate for the body." "When the heavy work and life block the way to travel, perhaps on the corner of the city, you can encounter a thrilling "antique" ———— three squares and seven alleys. With sight, taste, touch, perception hidden in the noisy city of poetry and far away. Life should be wasted on beautiful things, such as the clear sound of landscapes and rivers, such as the taste of grass and trees, such as the fragrance of tea, such as the heritage of ancient alleys, such as the charm of food...
<h1 class = "pgc-h-center-line" > the old street to find a slow search, feel the food culture</h1>
South Back Street is the central axis of Sanfang Seven Alleys, and there are Seven Alleys on the east side. There are three squares on the west side.
The crowded 5a scenic spot is full of hustle and bustle, and the process of commercialization makes it full of human fireworks. But if you look carefully, you can find a different small world behind the ordinary street tree. Perhaps, Fuzhou is such a city, there is always a trace that you can never forget. At the end of the road, Wen Ru Fang came into view, which was the residence of many literati and gentry, and famous people from generation to generation. Moving forward, the Wenrufang Min Cuisine Restaurant is hidden in it, with blue old tiles and smooth bluestone slabs, rich in cultural heritage. Moving indoors, pen and ink paper, calligraphy and painting ink treasures, all reveal a strong cultural atmosphere. The Water Zen Temple, the Songzhu Garden, the Yingbin Terrace Courtyard, from the outside to the inside, the elegance is the pen, the order of etiquette is the shape, outlining the hospitality of the oriental traditional etiquette, the high terrace overlooks the garden, in the suddenly cheerful place, show the chest.
< h1 class = "pgc-h-center-line" > hiding in a small courtyard, with food and wine and far away</h1>
Wen Ru Fang
Eating here can also dip the atmosphere of books and become a noble thing. It is an ideal place for Fuzhou locals to remember the old days and taste the taste of old Fuzhou. The waiter, dressed in ancient costumes, greeted people with a smile, invited me to sit in, and naturally handed me exquisite and elegant recipes, flipped through them, all of which were traditional Fujian cuisine. "Buddha jumping off the wall, chicken soup with sea mussels, dragon body anchovies, lychee meat, stir-fried double crisp, one breath, all in the pocket." Because fujian cuisine is located in a coastal area, it is known for cooking seafood. Its light, tender, mellow, and meat flavor characteristics are unique among the eight major cuisines. In the process of its flavor formation, it has been influenced to varying degrees by the cooking techniques of "Beijing, Guangdong, Suzhou, Hangzhou and other places." The main reason is the influx of large numbers of migrants. Actively inherit and carry forward their own advantages, while absorbing a large number of dishes, widely collecting the essence of dishes and cooking techniques of various flavors, and gradually forming characteristic dishes. In terms of soup blending, it is even more unique, with the saying of "one soup ten changes, one hundred soups and one hundred flavors" is very representative. Good at making dishes with red rot is a representative dish, which can play a role in preservative and fishy, and increase the fragrance and color.
In general, the Fujian kitchen knife is exquisite and rich in taste. "Fried lamb shredded with green onion" "Chicken mushroom golden shoots"
Most of the soup dishes pay attention to change. "Chicken soup sea mussels", "Taro milk simmered lamb's elbow", "Soup fish lips"
The seasoning is peculiar and flavorful. "Stewed pork belly", "Drunken chicken", "Mustard chicken shredded"
The cooking is delicate and elegant. "Buddha Jumping Off the Wall", "Stir-fried Xi Shi Tongue", "Steamed After-The-Fish"
At this time, the waiter has already put the dishes together and explained the characteristics of the dishes to us one by one:
<h1 class="pgc-h-center-line" > Buddha jumping off the wall</h1>
Buddha jumping off the wall, also known as full altar incense, Fujian traditional famous dish
"Buddha Jumping off the Wall" is the signature dish here and is also well-known on the international stage. An altar is simmered with precious ingredients. Using traditional cooking methods, it takes eight days from the first process to the oven, and the ingredients are stocked every day. There are nearly 30 kinds of ingredients alone, and there are more than 10 production processes, which must not be sloppy and slightly inattentive to the previous achievements. The most time-consuming thing for The Buddha to jump off the wall is the rise of the ingredients and the preparation of the ingredients. In the early days of material scarcity, the same ingredient could have to wait up to three months. The cooking process is also very exquisite, the fire is large to take carbon, and the fire is small and wang.
In the Tang Duancheng style "Youyang Miscellaneous Tricks", it is said that "nothing is inedible, but in the heat, good and all five tastes." "That is to say, if you want to make the dishes to meet the requirements, you must master the two key issues of heat and seasoning."
After a long simmering, it was only after a long time: "The altar opens the meat and incense floats around, and the Buddha smells the abandonment of Zen and jumps off the wall." "True to me: The most expensive ingredient used to make a delicious dish is not any kind of food, but time.
<h1 class= "pgc-h-center-line" > chicken soup mussels</h1>
Chicken soup with mussels
This dish is especially famous in Fujian cuisine, mainly because the chicken soup is clear as water, but the taste is exceptionally delicious. He has hosted many famous and great people. Must choose Fuzhou Changle native sea mussels, the square is authentic.
As the saying goes: "The cavity of singing, the soup of the chef." ”
No good soup can make a good dish. This dish is made with "three-mushroom chicken soup". Use old hens, beef noodle tenderloin added to enough water, steamed for 6 hours, made into broth, and then, the chicken breast, beef, tenderloin meat into mushrooms, add chicken blood, placed in the soup pot, increase the aroma, but also adsorb impurities, so that the soup becomes clear. The soup is as clear as water, and its taste is mellow. Fang is authentic.
<h1 class= "pgc-h-center-line" > dragon-body anchovy shrimp</h1>
【Dragon body anchovy shrimp】 Traditional famous dish, because the body resembles a dragon after becoming a dish, and the tail resembles a phoenix. Between the teeth, you can feel the crispness of the shrimp meat, then the crispness of the outer skin, and finally the tender teeth of the shrimp meat, which will make people feel unsatisfied after eating the whole plate.
< h1 class = "pgc-h-center-line" > south fried liver</h1>
【Nan Fried Liver】 seems simple, but it is not easy to do well, from the freshness of the ingredients to the seasoning, it is a test of the chef's experience. Control every detail to cook a smooth, crisp and tender, delicious southern fried liver.
<h1 class = "pgc-h-center-line" > explore the delicacy - lychee meat</h1>
Confucius said: "The neck is not tired of fine, and the food is not tired of fine." "Modern people have five tastes and miscellaneous tastes, although they have tasted thousands of tastes, but the food is in plain, and the food is forced to seek truth and then be beautiful."
Food is often not expressed in dry words, just as this "lychee meat" is a delicacy that words cannot express. It uses pork belly from pigs, which is the most special place in pork, fat and lean, placed in the refrigerator and frozen for ten minutes, in a position that is not hard or soft at this time just right. Only to see his hand up and down the knife, the action in one go clean and clean. A piece of three millimeters thick and fifteen centimeters long was born, and each piece could not be separated by a single point, which is the subtlety of the traditional knife method, a skill that only time can create.
Each piece of pork belly needs to be treated with care, on its surface with a cross flower knife, strength and technique must be in place, the scratch is constantly based, both sides are the same, inquiry to know: easy to taste, pat powder sticky firmly. Every process of the chef has its own truth, and the less one is a thousand miles apart. There are thousands of cooks, a thousand tastes. Flavoring, sizing, frying, and stir-frying are all essential for the preparation of dishes.
On the cutting board, the crispness of the horseshoe, the delicate water spirit of the shallots, the spicy aroma of the ginger, the small and cute garlic, these are the fresh ingredients bought on the market, the chef smacks the mouth, the palm knife, the shredding and mincing. The shallots, ginger, and garlic were neatly incorporated into the plate, and after a crisp click, the horseshoe took off its purple-black coat, and everything was four, soaked in water. Gently pick up the pork belly and look at the food like a lover, the food is in the water, and it also rejuvenates life. Put it into the white corn starch, evenly spread in every corner, followed by, the most important process, the horseshoe out and placed in the corner of the pork belly, left and right wrapping, a cute little ball in the hand, compact is the key, neatly placed into the plate.
Cooking oil, the oil surface floats up a gentle smoke, down into the meat ball, instantly like a roaring sea, rolling waves, frying slightly yellow, the surface is crispy, fishing up the oil, the interweaving of meat and oil, the aroma pervades the whole kitchen, the pot leaves the bottom oil, into the onion ginger garlic stir-frying, adjust the appropriate amount of lychee flavor juice, boiling and bubbling, into the pork belly balls, horseshoe grains sautéed thick, the whole process is less than a minute, the action of the clouds flowing water, the people watching the people are respectful, dotted with a few green onions, and renewed a new life. This is the taste of old Fuzhou.
Nowadays, we are in a busy city, whether it is life or food is more and more ready, the pastoral life of the vision, only stays in the mind, but in this era of rough prevalence, there are always people who insist on the poetry of life.
Although the road is long and obstructed, every trip is full of unknowns and surprises.
Cooking is long, quietly appreciated, there is always a dish, warm the atrium
No matter how time passes, keep the food, and the beauty will always accompany you!
———— this article is created by the tip of the tongue - Liu Kitchen, original production, unauthorized, prohibited to carry reproduction————