<h1 class="pgc-h-arrow-right" > the first Cantonese cuisine</h1>
Speaking of Guangdong's gourmet family,
I have to mention the two major families,
One is Tanjia cuisine, and the other is Taishi cuisine.
Tanjia cuisine originated in Guangdong, but then went north to the capital,
It combines the essence of major cuisines to become a top official cuisine.
And Taishi cuisine adheres to Guangdong and excavates the characteristics of Cantonese cuisine,
And carry forward and expand, the achievement of Cantonese cuisine growth and inheritance,
It is a veritable "Cantonese cuisine first".
Jiang Taishi himself is also revered as "the first gourmet in Lingnan".
<h1 class="pgc-h-arrow-right" > diet house Taishidi</h1>
Taishi cuisine originates from the Nanhai River Taishi Fudi,
Jiang Taishi's real name was Jiang Kongyin, and Tongzhi was born in Nanhai, Guangdong Province, in the third year.
Jiang Kongyin was the last scholar of the late Qing Dynasty, entered the Hanlin Academy, and was appointed as a Shujishi.
The Cantonese call the Hanlin "Taishi", so they all call it "Jiang Taishi".
Jiang Taishi was a hugely rich tea merchant known as "Jiang Million" and had a solid family.
Jiang Taishi himself has a sharp taste and a refined diet,
Spurred on by the Jiang family chef to continue to strive for excellence, developing a variety of delicious Taishi dishes.
At that time, military and political leaders, Chinese and foreign envoys, and yin merchants and giants were all proud of the banquet of Dengtai Shidi.
Jiang Tai's first half of his life was full of scenery, but the second half of his life was full of desolation.
During the Japanese invasion of China, Guangzhou fell.
Jiang Taishi was arrogant and refused to serve as the puppet Guangdong maintenance chairman,
Together with a family, they moved to Hong Kong for refuge.
After his recovery, he returned to Guangzhou, but at this time, his family wealth was scattered, and he could only sell words for a living.
During the land reform in Guangzhou, Jiang Taishi, who was paralyzed in bed,
Was forcibly carried back to the South China Sea by the farmers of the South China Sea with a basket to criticize the fight,
Jiang Taishi was humiliated and died on hunger strike.
Regardless of whether Jiang Taishi's life is praised or degraded,
It is undeniable that under the spur of its sharp taste buds,
Once The Taishi cuisine department really led Cantonese cuisine culture to the peak.
Even today, Taishi cuisine has been reduced to silence,
However, its cooking style has a great influence on Cantonese cuisine and is immeasurable
Let's take a look at what are the classics in the Taishi cuisine that we strive for excellence.
<h1 class = "pgc-h-arrow-right" > hundred turns a thousand times - five snake soup</h1>
Taishi Five Snake Soup, which can be described as the pinnacle of Taishi cuisine,
Its cooking skills are high, the selection of materials is exquisite, the taste is delicious,
Even today, it is extremely difficult to surpass.
Taishi Five Snake Soup takes the five snakes as the main material,
The five snakes include: golden ring snake, silver ring snake, water snake, golden snake, cobra,
Chicken, abalone, fungus and other mountain delicacies are added as a supplement, and boiled to make a soup.
When eaten, you can add crunchy, lemon leaf shreds, chrysanthemum petals and other condiments.
This dish has extreme requirements for knife work.
Each ingredient needs to be cut very finely and try to remain intact and not broken,
Maximize the release of the flavor of each ingredient.
In the cooking process, let each ingredient blend with each other and penetrate each other,
Each bowl of snake soup is inextricably stranded, turning thousands of times into the mouth, making people feel endlessly evocative.
<h1 class= "pgc-h-arrow-right" > the battle for the odds - dragon tiger phoenix</h1>
Dragon Tiger Dou, also known as "Leopard Fox Braised Three Snakes".
The main raw materials are cobra, golden ring snake, king cobra (commonly known as three snakes, Cantonese people also call it rice shovel head, golden foot belt, mountain wind),
Serve with old cats and hens and simmer over low heat.
In this dish, the snake is the "dragon", the cat is the "tiger", and the chicken is the "phoenix".
Combining the freshness of snakes, the tenderness of cats, and the beauty of chickens, it once conquered countless diners with its delicious taste.
However, this fierce delicacy, when eaten, is accompanied by a glass of equally raw snake bile wine,
It's the ultimate taste experience.
<h1 class = "pgc-h-arrow-right" > melts in the mouth - shrimp grapefruit peel</h1>
Cantonese people love to eat grapefruit, but the grapefruit peel is often discarded useless,
There are also many "food-loving" people who are willing to turn it into various cuisines.
"Shrimp grapefruit skin" is one of them.
Predecessors made "shrimp grapefruit skin", mostly using local Shatin grapefruit,
However, this grapefruit peel always has a bitter disadvantage.
Now the transportation is convenient, and the chefs make "shrimp grapefruit skin", mostly using Thai grapefruit green.
This grapefruit green pulp is not yet ripe, and the essence is still preserved in the grapefruit peel,
With less bitterness, it is ideal for making "shrimp grapefruit peel".
"Shrimp grapefruit peel" seems to be a simple ingredient, but the production process is particularly complicated.
Before making, the green part of the grapefruit peel should be removed, and only the white part should be retained.
After boiling the grapefruit skin thoroughly, rinse with cold water and soak in water.
Change the water once every three to four hours, squeeze the grapefruit peel dry each time, and change it three times a day.
After two or three days, the astringency of the grapefruit peel is gone, and it can be used to make "shrimp grapefruit skin".
When cooking, the grapefruit peel is cooked in soup to absorb the delicious taste of the soup.
After that, it is coated with oil and sprinkled with shrimp.
It seems ordinary, but it tastes delicious, melts in the mouth, and is a good tonic for autumn and winter.
<h1 class= "pgc-h-arrow-right" > simple and unpretentious - Taishi Tofu</h1>
Taishi tofu is one of the few famous products in the Taishi cuisine that has not been lost.
Seemingly unremarkable white water tofu, but the food has the deliciousness of fish, shrimp and chicken.
The secret of its deliciousness lies in the essence of its materials:
After the tofu is removed, remove the four sides, except for the skin,
Keep only the most tender parts in the middle.
Lightly sprinkle with light salt to remove excess moisture.
Add the simmered soup and ham chicken sauce and simmer over low heat,
Let the deliciousness of the soup blend into the tofu, while paying attention to keeping the shape of the tofu intact.
The finished Taishi tofu is slightly yellow on the outside and tender on the inside.
<h1 class="pgc-h-arrow-right" > golden splendor - osmanthus wings</h1>
The osmanthus flowers in this dish do not refer to the real wooden tree, but to the loose eggs fried, brilliant like golden laurel.
Fried osmanthus wings were originally Zhejiang cuisine, and were later improved by Taishi Gong,
In addition to the original sprouts, Jinhua ham silk,
Add sixteen kinds of ingredients such as leeks, crab meat, Yaozhu silk, shiitake mushroom shreds, etc.,
Stir-fry over high heat, dry and less oily.
Take a bite, both the smoothness of shark fin soup, the deliciousness of Yaozhu, and the inclusion of eggs,
Several different flavors explode on the tip of the tongue, blending into a deeper taste experience.
<h1 class = "pgc-h-arrow-right" > fat but not greasy - olive belly tip</h1>
The style of Taishi cuisine, I have to say, can be described as extremely picky.
The tip of the olive belly is even more extreme in the style of its cuisine.
The essence of this dish is the tip of its main ingredient.
The so-called tip of the belly is a small section at the front of the pork belly, and the rest are discarded.
So to make this dish, you need to use about twenty pork belly tips, which is not wasteful.
Olive kernel refers to the nut of an olive, which can be added to the dish to add to the taste of Titian.
After the tip of the belly is washed, it is marinated in a special sauce and stir-fried with the same fierce heat.
The entrance is crisp and at the same time with the aroma of olive kernels, fat but not greasy.
In the Taishi cuisine, there have been hundreds of classic dishes,
However, the times have changed, but there are only dozens of species.
Among them, many dishes with complex and exquisite ingredients have long been submerged in the tide of the times.