Shaoxing vegetable drunk series was flopped N times by CCTV! This wave of sauce is fragrant with new products, and the potential is not small
Cold air frequently hit, a wave of strong like a wave, but seeing a string of sauce hanging under the roofs, balconies, and eaves of every house, it is the winter of Shaoxing.
In winter, everything is hidden, people's appetite is open, and it is a good time to make up for it. Shaoxing cuisine IP - treasure hunt combined with local characteristics, a new series of winter limited new dishes, for the sauce flavor of the jianghu to recreate the "rookie".
Shaoxing a pin sauce pot - sauce flavor collection
Keeping the right thing out of the new. This is the product concept that Treasure Hunt has always insisted on, under the blessing of this concept, drunken crabs, drunken shrimp... With a strong "old Shaoxing" flavor and catering to the needs of modern markets, Shaoxing cuisine that has successfully connected with international standards has been served on the table of more and more people, and has been reported by well-known media platforms such as CCTV and Southern Metropolis, and has entered the vision of people across the country.
This time, Treasure Hunt focused its attention on the "Sauce Tank", one of the "Three Tanks of Shaoxing", and launched a series of dishes with strong sauce flavor, ready to set off a storm of "Sauce Flavor Jianghu".
Developed by international culinary master Huang Qiyun, Shaoxing Yipin Sauce Pot is the leader in this "rookie", which integrates a variety of ingredients, such as sauce duck, sausage, sauce meat, potatoes, lettuce, rotten bamboo... When the taste of Shaoxing sauce blends with winter vegetables, the rich and long taste of soy sauce and the delicious and mellow sauce aroma burst out at this moment, and the mellow taste brings excitement to the taste buds, lingering on the tip of the tongue for a long time.
In the choice of food utensils, the casserole pot with the effect of insulating and insulating the cold adds three points of heat to the Shaoxing yipin sauce pot, supplemented by the broth slowly boiled, and the thick sauce aroma contained in the sauce is tightly locked in the "pot", and none of it leaks out. And when the lid is opened, the flavor of the sauce is diffused, from the noodles to the heart, all wandering in this ocean of sauce, biting a bite is more lip and teeth, the aftertaste is endless, and then drink a mouthful of broth, a warm current will be smudged out of the stomach, warm to the limbs and skeletons.
"Rich ingredients" "Very sake and rice"... At the previous tasting meeting, this winter top dish received unanimous praise. After receiving the affirmation, Treasure Hunt wrote this sauce -- "rookie" dish into the menu of the new edition. Sure enough, as the weather becomes more and more cold, the table rate of Shaoxing's sauce flavor pot is also continuing to rise, and it is a "winter top card".
"No one in the world sauce industry does not say Shao, there are few chefs in Kyushu who do not know Shao", Chinese sauce culture has a long history, fragrant for thousands of years, and Shaoxing "sauce tank" culture is a bright pearl in Chinese sauce culture.
Under the blessing of the "sauce tank" culture, Shaoxing cuisine has also gradually evolved a unique sauce brewing and pickle production process - sauce pickling flavor, and has become one of the top ten flavors of Shaoxing cuisine, and the strong sauce aroma and pickle taste are fixed in the memory of a Shaoxing person.
The classic Shaoxing flavor brewed over the past century is also vividly displayed in this Shaoxing one-pin sauce pot. "Yes, this is very Shaoxing!" It is nothing more than the evaluation of this Shaoxing one-pin sauce pot.
Shaoxing sauce duck - Qinghuan sauce flavor
"One bite to know that it is old Shaoxing" "Eating is quite good" This is the evaluation of Shaoxing sauce duck by diners at the previous tasting meeting.
Shaoxing sauce duck is one of the signature dishes of Shaoxing cuisine, "Yuedi duck dish", Shaoxing sauce duck name has been since ancient times.
When Mr. Lu Xun was working at the Ministry of Education in Beijing, a friend sent a sauce duck, which he solemnly wrote in his diary: "In the afternoon, Qin Wen came and gave three orchids and one sauce duck." In Mr. Lu Xun's eyes, the sauce duck of his hometown is juxtaposed with the noble orchid, and there is no sense of harmony.
At the Zhejiang Provincial Food and Beverage Exhibition in March 1956, sauce duck was also rated as a famous dish in Shaoxing.
In recent years, Shaoxing sauce duck has also been frequently reported by CCTV, and has appeared in programs such as "Gourmet China", and the signature dish of Shaoxing sauce duck with a century-old history has long entered the hearts of audiences across the country.
Since entering the new era, a new generation of diners has also had a new taste, and unlike the heavy salt and heavy oil of the older generation, people in the new era want to eat nutritiously and eat healthily.
Chef Qian of Treasure Hunt is keenly aware of the changes in this market taste, in order to meet the new needs, he has undergone thousands of trials and tempering, the traditional Shaoxing sauce duck flavor is diluted, reducing the salinity by 30%, and supplemented with the best products in Shaoxing soy sauce - mother and child soy sauce and red sauce with pickling, making this Shaoxing sauce duck taste more mellow and more loved by the younger generation of diners.
It is worth mentioning that in the choice of ingredients, Treasure Hunt selects Shaoxing ma duck, which is known as the "pearl of birds", and each duck is a 1.5-year-old duck in the season. Once marinated, simply steam and serve. The entrance is full of sauce aroma, oily and salty, all praiseworthy.
The long taste of soy sauce, the delicious and mellow sauce duck aroma, each bite has both the classic "old Shaoxing" taste brewed in the past century, and the ardent love and expectation of the new era and new youth for the new life.
Sauce flavor double spelling - "nostalgia" "sauce flavor" double kill
After the winter, Shaoxing entered an excellent period of hand-infused sausages, and every household still retains its own tradition of hand-infusion of sausages. For shaoxing people, making a variety of wax flavors is not only to prepare an ingredient, but also a respect for tradition.
At the beginning of the Waxing Moon, Shaoxing sausages will also be the same as Shaoxing sauce duck, hanging on the corridor of Shaoxing people's houses along the window, along the street corridor, for the end of the year Chinese New Year's Eve a must-have dish, meaning "long reunion".
"The local pig and duck sauce sausage, the local atmosphere is different, the generations have been passed down for a long time, and the taste of the hometown appeals to the intestines." Shaoxing sausage also contains the strong "nostalgia" of Shaoxing people, whenever Shaoxing people go out, they will always bring a Shaoxing sausage to send homesickness. The same is true for Shaoxing sauce meat.
Sauce flavor double spelling is a fusion of Shaoxing sausage and Shaoxing sauce meat two sauce delicious, Shaoxing sausage using the best lean meat with fat, with Shaoxing wine, mother and child soy sauce as the condiment mixed well, into the thin cicada wing of the pig intestine, sectional ligation and then dried. Shaoxing sauce meat is made of fine pork five flowers, which are also marinated with Shaoxing wine, mother and child soy sauce and dried.
After the marinated sausages are chopped and stacked with the sauced meat, they are steamed with tofu bamboo to dissolve the grease and increase the flavor. The sausage is lean and not fragrant, the sauce meat is beautiful and flavorful, pick up a slice in your hand, bite it down, let the meat roll between the teeth, the meat is chewy, and the salty and fresh taste will fill the entire mouth with the full sauce aroma.
Feel the local atmosphere, a double fight to solve the homesickness, feel the taste of the years, a mouthful of sauce meat, and then a mouthful of sausage, the taste of time is between the lips and teeth.
Shaoxing sauce dried bream - water and land ingredients collide with the sauce flavor
Shaoxing is known as "the state of cultural relics, the hometown of fish and rice", located in the central area of the Yangtze River Delta, with dense ponds, vast waters, wide rivers and deep lakes, rich fish resources, eating fish, but also an indispensable part of the life of Shaoxing people.
There are many ways to eat fish, for old Shaoxing, "sauce a sauce" only appears to taste positive and fragrant, "old bottom" sauce bream dried taste natural and simple, especially blue eyes. As the saying goes, no fish is no feast. Taking the good omen of "more than enough every year", dried bream with sauce also often appears in the New Year's feasts of Shaoxing people.
In order to be able to better moisten the sauce to the texture of the fish, Treasure Hunt will strictly control the weight of the selected bream at about 1 pound and 8 two, "The fish selected in this way is just the right size, the meat is tender, and it is easier to taste." Treasure Hunt Chef Money introduced.
Relying on the power of the wind and day, through the steps of pickling, sauce, sun drying, etc., some of the water loss of raw materials is moderately tight, so as to achieve mutual integration and harmony, accompanied by a unique aroma, texture and taste. Pickled but not salty, dry but not chai, this is an authentic dried bream sauce.
Celebrating a gourmet feast with relatives and friends, steaming a plate of dried bream with sauce, uncovering the pot is already full of sauce, or eating directly, or with rice, are all a joy of life. If you pour a cup of old Shaoxing yellow wine, it is even more flavorful.
The winter sun is slightly drunk, which is the best time to dry sauce goods, and when the sauce wafts all over the city, it is even more prompting people to eat their fingers. "Smell the incense and move", this winter, you may wish to follow the sauce to forage, taste the taste of the countryside under the century-old inheritance, and make a solid old food in the gentle winter day of the water town.