Not long ago, Shangqiu Top Ten "Famous Food, Famous Chef, Famous Dish" held a grand award ceremony, the Municipal Party Committee Secretary Li Guosheng presented the award to Xia Yi famous chef Liu Haiying, praised his entry crucian carp pu cabbage, and solemnly recommended this famous dish to consumers across the country.
Li Guosheng, secretary of the municipal party committee, presented the award to Liu Haiying, a famous chef in Xiayi
Liu Haiying is a native of Qihe Township, Xiayi County, who has been studying the chef industry for many years and has performed well in many hotels such as Xiayi, Shangqiu and Zhengzhou.
Crucian carp pu cai is the most famous dish in Xiayi County, and it is said that Qianlong praised it when he went down to Jiangnan. In 1985, when former President Yang Shangkun went to XiaYi to participate in an event, there was this famous dish at the reception. Its special feature is that the raw materials are crucian carp and puddle vegetables from Xiayi Tianlong Lake, supplemented by shallots, ginger, oil, salt, sugar, soy sauce, monosodium glutamate and other spices, which are delicious and tender.
Pu Cai, the most famous grown in Xiayi Tianlong Lake (3000-year-old ancient city river), is very dense because of its fertile water quality. Every year from April to June, it is the harvesting season of puddle, cut from the real root, peel off the young buds is the puddle, raw food is not numb, cooked food such as bamboo shoots. Crucian carp and puddle, grown in the same river, mutually beneficial and mutually beneficial, and the yield is considerable.
I don't know what year, I don't know which skillful cook put together the wild high-quality fresh black ridge crucian carp in Tianlong Lake and the wild pudding at the turn of spring and summer, with sugar salt, natural spices and other condiments, and the result was a famous dish with a unique flavor - "crucian carp roasted pu cabbage", which is delicious, tender and fresh.
In Xia Yi, crucian carp and cattails are used to entertain distinguished guests, and it would be very beautiful if there was Kongzu wine on the feast. Spring is about to bloom, and friends from all over the country are welcome to Xia Yi to taste fine wine and taste delicious food. There are poems as evidence: the south wind is longitudinal and longitudinal every day, and the water of Tianlong Lake accompanies the king. A glass of fine wine is chaotic with silver threads, and the pu vegetables are like a jade hairpin.
Chief Planner: Bian Zhaozhi Editor-in-Chief: Liu Zhengyan
Editor-in-Chief: Lan Xifa Zhang Xin Editor: Xiao Zhen Proofreader: BoBo