Text, video, Li Yuefeng
Loading...
Today's beginning of winter heralds the official arrival of winter. While I was planning how to survive the long winter, Xu Jianfeng, the owner of Wugu Food in Dali County, told me that his shop was starting to introduce yellow cabbage in casseroles. As soon as I heard it, Harazi was going to flow down. This is exactly what I eat in the winter.
In the past, yellow cabbage was a common dish. Wash the cabbage, cut it into thin strips, blanch it in boiling water, and then soak it in a tofu pulp that has pressed the tofu over it, and the yellow cabbage will be ready to eat for at least three days.
In the past, yellow cabbage was a dish for ordinary people to make do with their lives. The pickled yellow cabbage is taken out and fried directly, sour, salty and salty, and it is the best side dish for rice. After a long time, people get tired of it. But as time goes by, people get tired of eating big fish and meat, and the food in their memories overflows from their throats and eyes, becoming nostalgia and having the taste of culture. As a result, many restaurants and hotels have taken out the yellow cabbage for innovation and upgrading. Dali County Five Grain Food Workshop is one of them.
The owner, Xu Jianfeng, has been committed to the discovery and innovation of traditional cuisine, and his restaurant with whole grains as ingredients specializes in traditional delicacies such as churning dough, vegetable dumplings, millet sweet rice, and slurry water surface. Deeply loved by consumers. In 2019, under the planning of the Dali Planning Service Center, the cereals and cereals banquet he developed was awarded the honor of classic banquet by the Chinese Cuisine Association. When it was displayed at the Weinan Cangjie Hotel, the leaders of the Chinese Cuisine Association spoke highly of the cereals banquet, believing that it was a healthy food for modern people and a sunrise industry in the catering industry.
At the end of October, Du Xifeng, the national culinary master, vice chairman of the presidium of the China Cuisine Association, the executive vice chairman of the celebrity chef committee, and the president of the Shaanxi Provincial Catering Association, came to Dali on a business trip to eat at the five grains restaurant. I ordered a miniature version of the cereal banquet. After tasting it, he praised it and said that it was the most comfortable meal he had in recent years. This is his emotion, and it is also the highest praise of the most grain food shop.
According to Xu Jianfeng's agreed time, I came to the Five Grains Food Workshop in advance and finalized the menu with Boss Xu, which is mainly based on yellow vegetables and a miniature version of the Five Grains Banquet tasted by Master Du Xifeng. Then add a sauerkraut to stir the dough and the leeks to fall into the lumps.
Literary friends arrived one after another. Dishes were also served one after another. Xu Jianfeng specially prepared two bottles of wine to make fun.
Miniature cereal feast, eight plates of Dali specialties, and a five-grain harvest plate in the middle. Very hearty. It's delicious and nutritious; It is both atmospheric and can be disc-free without wasting. Very affordable.
In the face of food, people are forgetful, not to mention people who like to dance and write. Everyone tasted the delicious food while enjoying the wine, happy and worry-free.
Immediately, the main course was served. The yellow cabbage is churning with the blessing of the alcohol lamp, and the golden roasted steamed bun exudes an attractive wheat aroma. Everyone scooped up the yellow cabbage and steamed buns, and no one even cared about the wine that they had always loved very much.
Subsequently, the sauerkraut dough also came up. This is my dearest. Tasting the dough, my mind returned to the small mountain village when I was a teenager, recalling my grandmother's hot kang and the smoke curling from the roof...
The yellow cabbage, with its abundant side dishes, reminds me of the casserole made by my father, the delicious taste of gurgling on the stove. He is the longing of the winter wanderer, and the warmth of family reunion on a snowy day.
Eating hot and delicious yellow vegetables, everyone dug out their childhood memories and used them as condiments to make this party extremely warm and joyful.
Grilled steamed buns
Yellow cabbage
Stir-fried meat with white peppers
Pimples
Stir-fry the dough