Qianjiang Evening News hourly news reporter Mao Weiqi sorted out
Sponsored by the Hangzhou Municipal Bureau of Commerce, organized by the Hangzhou Catering and Hotel Industry Association, and co-organized by Qianjiang Evening News, the "2021 Hangzhou Annual Recipe" selection activity has entered the countdown. (Registration deadline: October 20, 2021).
At the beginning of this month, Qianjiang Evening News and Hourly News, together with the Hangzhou Restaurant and Hotel Industry Association, launched the "2021 Hangzhou Annual Recipe" selection activity.
This "Annual Recipe Selection" will set up four lists, namely "Hangzhou Gang New Taste", "Most IN Grass", "Light Luxury Preferred" and "Asian Taste". Unlike previous years, this selection is to highlight the word "innovation", and the list of "Taste of Asia" has been added.
Hangzhou people have known how to eat and eat since ancient times, and have a strong tolerance for local cuisine, and integration and innovation have always supported the genealogy of Hangzhou cuisine. In recent decades, the rapid development of Hangzhou cuisine is not only due to the geographical environment and economic advantages, but also because of the open atmosphere of Hangzhou. It can be said that being good at innovation is the basis for Hangzhou cuisine to stand out in the country.
From the application materials received in the past few days, it is not difficult for us to see that Hangzhou chefs have never been left behind in the matter of innovation. Xiaobian randomly selected a few dishes from it, for everyone to enjoy first, more participating dishes, please enter the hourly news "2021 Annual Recipes" special view.
Wulin Boiling Eel (from Hangbang Cuisine Museum)
This wulin boiling eel recommended by the Hangzhou Gang Cuisine Museum is recorded in both the "Dream Liang Record" and the "Tokyo Dream Hualu", and is a typical Famous Dish in Hangzhou. Made with a variety of cooking methods such as "boiling", "stir-frying", "roasting" and "frying", it is made of clear color, eel is black and shiny, the heart of the dish is turquoise, the taste is fresh and smooth, and it has been praised by Mauri, acting consul general of the Consulate General of Ecuador in Shanghai.
Longjing Shrimp Boat (from ZhiweiGuanweizhuang)
The idea of this shrimp boat Longjing recommended by Weizhuang is taken from the "steamed egg of meat cake" that the people of Hangzhou like to see, and adopts the production method of Hangzhou's famous dish "Chopped Fish Ball", and the river shrimp with fresh and tender flesh and white color is made into a shrimp boat (舫: Here is a metaphor for the West Lake painting boat). Ingeniously conceived and nutritious, it fully embodies the concept of fine production of Hangzhou cuisine, tradition and fashion, just like the light makeup of Jiangnan ink, refreshing the spleen.
Song Sister-in-law Pine Leaf Crab Soup (from Ziwei Hall of West Lake State Guesthouse, Hangzhou)
Food is not boring, the neck is not tired of fine. This "Song Sister Pine Leaf Crab Soup" from the Ziwei Hall of the West Lake State Guest House is an upgraded version of Hangzhou's traditional flavor Song Sister Fish Soup. The dishes are made of pine leaf crab, ham, porcini mushrooms and shoots, which are beautiful in shape, silky and tender and lubricated.
Pickled Lobster Boy (from Brilliant Hotel Hangzhou)
This "pickled lobster boy" recommended by The Park Lane Hotel combines local ingredients with seafood, and the soup color is bright red, the shrimp meat is white, and the salty and fresh are combined.
Mo Xiang Meat (from Jiangnan Fishing Brother)
This "ink fragrant meat" of Jiangnan Fishing Brother restores the ancient method, fat but not greasy. Hangzhou has a red and a black two meat, red is naturally Dongpo meat, and black refers to this piece of ink fragrant meat of Jiangnan Fishing Brother, which is the only one in the country. Legend has it that in ancient times, ink fragrant meat was added to the musk ink left over from the Qing Dynasty when roasting meat to entertain literati inkers. There is not much modern ancient ink, replace the ancient ink with cuttlefish juice, and create this modern ink fragrant meat with a method similar to Dongpo meat. After the pork is mixed with cuttlefish juice, there is a unique delicious and salty aroma that lingers.
Yellow fish glue duck pot (from duck set)
The "Yellow Fish Glue Duck Pot" produced by the light luxury version of the Old Duck Set is an upgraded product based on the traditional Hangzhou Duck Pot. 400 days of Shaoxing ma duck, full of gummy yellow fish glue, Xuanwei ham, dried prawns, Hangzhou fish balls, large pot simmer for 3 hours. Inspired by the taste of the ocean, freshness, fragrance and beauty climb together to a higher place, and every bite is the essence.
Yue Wang Dongpo Chicken (from Hangzhou Cross Lake Building)
Hangzhou Cross Lake Lou Catering Co., Ltd. recommended this "Yue Wang Dongpo Chicken" is based on the Dongpo meat upgrading and improving. Fragrant and crispy, fat but not greasy. Chefs take 10 pieces of pork belly from 4 cm square meat, stir-fry the prepared meat raw and add spices such as sake, soy sauce, and green onions, and cook for 120 minutes. Then, remove the internal organs and feet of the chicken, wash it and use a knife to pat the whole chicken loose, put it in the pot, and then add the cooked meat and soup together and simmer it for an hour and collect the juice.
Asian Games Crispy Fish (from Qiandao Lake Fish Tasting Restaurant)
Qiandao Lake Fish Flavor Museum was founded in 1980, and the name of the museum was personally inscribed by mr. Ye Qianyu, a famous master of calligraphy and painting. Chun brand organic fish head has become the golden business card of Qiandao Lake tourism products. This "Asian Games crispy fish", with bright red color and tender taste, combines traditional and modern cooking techniques, and has a sweet taste.
Poured river shrimp (from good canteen)
This "poured tuk tuk river shrimp" is the original dish of Ma Kunshan, the owner of the good canteen. The ingredients are the famous autumn plum poured tuk dish, the official website on a small altar (160 grams) will cost 99 yuan, and fried with river shrimp, will produce an extremely delicious soup. In fact, this dish originated from another dish in Ma Kun Mountain, the poured tuk crayfish. He tried to roast the authentic Hangzhou poured tuk dish with some hangzhou pepper and crayfish, but the effect was surprisingly good. This season, the lobster is replaced by river prawns, and after eating the shrimp, order a vegetarian noodle or rice cake to accompany it, and even the soup is freshly eyebrow-dropping.
If you also have innovative dishes and restaurants in mind, you are welcome to recommend them through the hourly news community "Foodie Circle".
【How to participate in recommended activities】
(1) You can download and open the Hourly News APP, click the buoy "PostIng Report" at the bottom right of the screen, and enter "Community Posting";
(2) After finding the "Foodie Circle" community, just click the "I want to post" button to publish the "innovative and good dishes" in your mind;
(3) The content of the post must include but is not limited to "dish name + restaurant name + reason for recommendation + punch card picture" and be marked with the hashtag #Recipe of the Year.
【Event Benefits】
(1) At the beginning of each month, we will release the "interactive list" of the foodie circle, and select the most popular netizens and the most diligent netizens. In addition to the "blind box" benefits for foodies, the listed netizens will also receive 500 hourly news points.
(2) We will also invite the winner restaurant of the annual menu at the end of the event to live stream the benefits, so stay tuned.