[Source: Pocket Bayannur]
A table of banquets, appreciate the dining culture of Hetao, 52 flavors, and create a unique food symbol.
In the Linhe District of Bayannur City, there is such a unique courtyard: stepping into the big red gate, the strange stone shadow wall comes into view, the festive red lanterns are hung high, bringing joy and auspiciousness to the visitors; the four corners of the pavilion in the courtyard are cornices, carved beams and painted buildings, antique, and there are more "persimmon Ruyi" embellished with branches, which are more interesting to watch on snowy days; looking up, there are carved window lattices again, which can really be described as "one step and one scene, all are art". Entering the interior, all kinds of elegant seats are simple and tidy, the walls are decorated with famous calligraphy and paintings, and the taste of food here is like immersing yourself in the ocean of culture!
So, what kind of delicious food can be made at this restaurant with a plaque that reads "Hetao Full Seats"? Let's find out!
Ingenuity hides ingenuity
Look at the birth of 52 flavors of the Hetao
There are many delicacies in the Hetao area, which are the most essential dishes that can best represent the characteristics of the Hetao?
Hetao people have always had the Xi of cooking in groups of four, and the famous Hetao hard four plates are the representative, so Guo Shoujiang, president of the Hetao Food Culture Research Association and author of the book "Fifty-two Flavors of the Hetao Full Banquet of the Talent Hetao", first summarized ten groups according to cooking methods such as steaming, stewing, stewing, stir-frying, roasting, braising and air drying, including "Hetao Four Cold Meat", "Hetao Four Steamed (Hard Four Plates)", "Hetao Four Snacks", "Hetao Four Bowls of Noodles", "Hetao Four Stews", "Hetao Four Braised Dishes", "Hetao Four Small Stir-fry" Hetao four roasted" and "Hetao four air-dried". Since Mongolian food culture is one of the main sources of Hetao food culture, he also summarized the fine dishes made of four animal ingredients that conform to Mongolian dietary Xi, such as Urat Whole Sheep's Back, Auspicious Ox Head Fang, Ruyi Yellow Braised Donkey Steak, and Red Gobi Camel Palm, as "Hetao Four Treasures".
As the saying goes, there is no feast without soup, and four kinds of delicious soup are added: crucian carp soup, lamb haggis soup, mutton tofu powder soup, and desert cistanche old chicken soup, which is called "Hetao Four Fresh Soups...... After painstaking thinking and consultation, 13 groups of 52 flavor dishes were finally selected, including traditional farmhouse dishes, Mongolian dishes, and innovative dishes that reflect cultural integration, which not only summarized and inherited the inherent dishes of Hetao catering culture, but also the development and innovation of Hetao's catering culture for many years. The 52 dishes correspond to the four seasons of the year, 13 weeks per quarter, and a total of 52 weeks.
Good taste is selected from good ingredients, Hetao full seat 52 flavor raw materials are selected from the unique green and pollution-free agricultural and livestock products in Hetao area, pay attention to the reasonable collocation and organic adjustment of nutritional value, fully embody the dietary concept of green catering, humanistic catering and healthy catering; the production process is refined according to the traditional farmer's taste, which can best reflect the local flavor and simplicity of the diet; the cooking method is exquisite, and it is good at stewing, stewing, steaming, stir-frying and other techniques, focusing on seasoning, and the taste is delicious, suitable for the north and south, suitable for all ages. The well-designed and produced Hetao full seat 52 flavors deeply imprint the "nostalgia to remember" and "the love of the Hetao on the tip of the tongue" in people's hearts.
It can be said that the 52 flavors of Hetao Quanxi carefully present the summary, research and inheritance of Hetao food culture, which is a vivid embodiment of the spirit of Hetao food culture and the culmination of Hetao food culture.
There is seafood in the south "Fushou Quan"
There is a grassland in the north "Buddha jumping over the wall"
Prairie Buddha jumping over the wall with high-quality materials, and the process is complicated, which uses more than eight kinds of precious ingredients such as beef tendon, beef head meat, oxtail, camel paw, mushroom, morel, etc., each kind of ingredient can make a single high-grade dish, not to mention the "chowder" in one place? In fact, the value of the Prairie Buddha jumping over the wall, compared with the value of raw materials, actually lies in the effort in the cooking process. "Buddha jumping over the wall" needs to use the old hen to boil the soup base, and then use dried scallops, dried sea rice, Jinhua ham to enhance the flavor and freshness, after all the ingredients are gathered together, slowly simmer on the simmer for about six hours, this is done, and then put it into the insulated cup when serving, to further ensure the taste.
Scoop up a spoonful of Prairie Buddha jumping over the wall, its soup is sticky and glutinous, golden and shining, every drop is the essence of boiling out of time, very precious, this delicious taste is about to come out, it really makes people salivate, the thick soup base can feel the gum when gently stirred, and drinking a bowl feels that the collagen has been replenished for a whole year!
The meat quality of beef head meat, beef tendon and camel paw is also soft and glutinous, the entrance is mellow and luscious, and it makes people leave a fragrant tooth and cheek, the magic of this dish is that there are many dazzling rich raw materials, simmered together in a jar, but can achieve both the common meat fragrance and deliciousness, and can maintain their respective taste and flavor, the ingredients are integrated with each other, the taste complements each other, it is indeed amazing! Such a precious delicacy is enough to do "Buddha smells and abandons Zen and jumps over the wall".
农家风味、草原奇珍、八大菜系......
It's not just restaurants
It is also a "food museum"
Red Gobi camelpaw
The whole body of the camel is full of treasures, especially the camel's paw is the most precious. Camel's paw, that is, four soft hooves that are big like futons, it is the most active tissue in the camel's body, so its flesh is unusually delicate and elastic, like tendons and softer, the ancient court imperial diet with the "North Eight Treasures", the camel's paw is one of the treasures. In Bayannur, the camel's paw is a gift from the Urad grassland, which is very rare, and because the production process is time-consuming and labor-intensive, it can really be said that it is rare and expensive. Coming to the edge of the Dongjiang River is a rare opportunity to taste the delicacies of this river loop!
The camelpaw is neatly stacked in the dish, the red soup and the green side dishes surround it, pick up a piece and put it in the mouth, the meat is fragrant and mellow, soft and tough, glutinous but not rotten, which shows the cooking skills!
Auspicious bull head square
Ox, in the traditional Chinese culture is a symbol of diligence and kindness, there is a bumper harvest of grains, the auspicious meaning of the wind and rain, in the Hetao farming culture, the cow is also a pivotal role, this auspicious ox head is to select the essence of the cow's head, after the first boiling and then steaming process can be made into a dish. The meat of the cow scalp is tough, glutinous and soft, the soup is thick, salty and mellow, the shape is beautiful, the nutrition is rich, and it is a well-deserved Hetao delicacy.
On the edge of the Dongjiang River, a wonderful drama with Hetao cuisine as the protagonist is staged every day, and the thick menu is a long scroll of ingenuity of food culture. Under the guidance of the Hetao Food Culture Research Association, Dongjiangyuan Restaurant not only allows diners from all over the country to eat authentic Hetao cuisine, but also allows Hetao people to eat authentic Sichuan, Shandong, Guangdong, Fujian, Hunan, Hui, Zhejiang, and Jiangsu cuisines.
In the process of development and change, Hetao cuisine should also learn from the flavors of various places Xi, while maintaining its characteristics, absorb the essence of nutrients, excavate and refine, and develop innovative varieties, so as to maintain its vitality forever.
At present, the Hetao Food Culture Research Association regards Dongjiangyuan Restaurant as the R&D base and promotion base of Hetao cuisine, and is committed to the inheritance, research and development and promotion of Hetao cuisine, so that diners can feel the strong cultural atmosphere and ingenuity while tasting the food.
Food is the character of a city
Through the unpretentious and exquisite cuisine of the Hetao
Meet the tolerant Bayannur people
"The Yellow River in the world, only one set of wealth", the 800-mile river set beside the Yellow River, the bay of the blessed water, has been a rich land since ancient times. Farming culture, grassland culture, Yellow River culture, nomadic culture and Biansai culture gather, integrate, inherit and accumulate here, forming the characteristics of Bayannur people of "openness, enterprising, generosity, tolerance and integrity", and also giving birth to a Hetao food culture with distinctive regional characteristics and ethnic integration characteristics, vividly reproducing the natural endowment and humanistic character of the water and soil.
Dongjiangyuan Restaurant will be the multicultural area of the Hetao area, through the very attractive food symbols as a traction, moisturizing things silently bring diners into this rich and fertile land, between the spoons, you can eat the sweet and delicious vegetables and fruits of the Hetao Plain, between the lips and teeth, but also taste the delicious cattle and sheep on the Urad grassland...... The well-cooked delicacies let diners understand the cuisine of Hetao, fall in love with Bayannur, and like the simple, bold and atmospheric Bayannur people.
Next, the Hetao Food Culture Research Association plans to further refine, standardize and quantify the dishes handed down from generation to generation by the Hetao villagers, and turn the food into a beautiful business card of Bayannur.
Text: Zhang Qilin
Image: Gao Xiaolong
Video: Zhang Meng, Liu He
Anchor: Shi Le Liu Xinhe
Editor/GIF: He Shiyu Proofreader: Chen Long
Review: Tian Chang
Supervisor: Zhang Chengyu
Final review: Chang Shangqi
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