#@Da Dong Da Understand One Dish a Day(382) #
Chinese cuisine is probably the most famous on the international table is ma po tofu. Mr. Wang Zengqi wrote the most thoroughly in his essay "Tofu": First, use more oil. Second, use minced beef. Third, use Pixian Douban. Fourth, we must use a fire. Fifth, when starting the pot, sprinkle the sichuan peppercorns. Sixth, when it comes out, eat it. Not much to say, but wrote the essence of mapo tofu.
Mapo tofu is delicious and is mostly loved. I usually scoop two spoonfuls of mapo tofu on a bowl of rice and eat it smoothly. The spicy and tender flavor of tofu is wrapped around the belly of rice, and the stomach is comfortable, which is the most pyrotechnic dish.
There is also a yellow roasted catfish belly, which is called Yangchun white snow.
Catfish is produced in the Baoshan and Chongming areas of the Yangtze River estuary, because it is homophonous with "Hui", the folk are commonly known as "Hui Fish"; the scientific name is "Long-snoutEd Catfish"; commonly known as "Jiangtuan", "Baiji" and "Fat Head Fish". In the 1930s, Wusong Fish Market was already famous, and after the opening of Shanghai, many fish products shipped from all over the coast and in the ocean were distributed in Wusong. Wusong Town is close to the freshwater fish production area of the Yangtze River Estuary Fishery, the south side of the town is a natural haven near the Yangtze River, the Yangtze River estuary catfish fishing first listed in Wusong Town. The natural geographical advantage makes the Jiangsu, Zhejiang and Shanghai regions the most versatile catfish and catfish belly.
The catfish is strong and particularly fat, and the belly is soft and snow-white. Yangzhou cuisine is more precious catfish belly yellow roast, catfish belly main nutrients are viscous colloidal high-grade protein and polysaccharide substances, eat sticky cotton bullets. There are also crab powder roasted catfish maws, as well as other methods.
Food has a language, "eating" carries many ritual and transcendent meanings from the beginning, and the intensification of social inequality has made "eating" a distinction between civilians and high orders, which mostly stems from the ingredients themselves. But a good chef in a good restaurant will be able to write love letters to food, and can spy the similarities between ingredients.
Go to the deer garden, the whole table of dishes is of high level, stable quality, and climax. The main food is rice with mapo tofu. Mr. Tang said that this was ma po tofu roasted catfish belly. So creative. Not to say that I really didn't see it, catfish belly and tofu are the same color, and the same is soft and tender. The two compartments are together, the water and milk are blended, and there is no one left. Mapo tofu roasted without words, catfish belly with spicy flavor a burn, its own collagen shows a new posture, unique noodles.
"What to eat" and "how to eat" is a history of development and a portrayal of the process of human civilization. Good food is born of confluence, improvement and upgrading. From the perspective of operation, the high style of the dishes, there is also a hidden message, that is, the price, which also indicates the positioning and quality of the restaurant.
Big Dong
Spokesperson for Peking duck
Spokesperson of Beijing Roast Duck
Global Ambassador for Alba White Truffle
Ambassador of Alba White Truffles of the World
Xinjiang Bortala Mongolian Autonomous Prefecture Honorary Prefecture Citizen Honor
Honorable Citizen of Bortala Mongol Autonomous Prefecture
Vice President of China Cuisine Association
DaDong elected as the Vice-chairman of “Chinese Cuisine Association”
Chairman of the World Federation of Chinese Cuisine Celebrity Chefs Association
Chairman of “Famous Chefs Committee of the World Association of Chinese Cuisine”.
Founder of Da Dong Yi Yi Cuisine
Creator of DaDong Yijing Cuisine
Chairman of Da Dong Catering Investment Co., Ltd
Chairman, DaDong Food & Beverage Investment Co., Ltd.
Specially appointed expert of vocational education in Beijing
Specialist, Career Training Program (Beijing)