2021/03/20 Saturday Shanghai
Teacher Zhang Xinmin came to Shanghai to promote the new book "Notes on Boiling the Sea" and invited me to be a guest to chat together. The location of the event was very close to the hotel where I was staying, and it was only about ten minutes walk. Shanghai cloudy day, there is light rain, along the Maoming South Road to Nanchang Road, wet pavement, cold air are my favorite, but the clothes are a little less to wear, there is no feeling when walking fast, stay until you sit down, feel the colder in the house than outside the Jiangnan spring.
The scene of the event. Having a private lawn in the downtown area is a luxury in Shanghai.
The event was held at Mr. Fu Jun's Haipai Cuisine Culture Research Institute at 2 p.m. At noon, Fu Jun entertained Teacher Zhang for lunch, Mr. Fu Jun said that their Haipai Cuisine Research Institute is doing high-level Shanghai cuisine, the standard for distinguishing between high-level or low-level Shanghai cuisine is very simple, this dish is served, if you think of a bowl of rice, it is probably a low-level Shanghai cuisine; if it is a dish to think about what wine to match, it is high-grade Shanghai cuisine. Drinking or eating is the criterion for differentiation. I don't know much About Shanghainese food and I don't drink much, but I can still understand Mr. Fu Jun's point of view, and in the end it is the reaction of the rich and working classes to the different needs of food. It is said that the thick oil red sauce is the Shanghai cuisine of Pudong, so the suitable wine is probably lighter, not so thick oil red sauce straight to give, right? The first Shanghai dish I came into contact with was the type of thick oil and red sauce, although it was a little sweet, enough under two bowls of rice. At that time in Beijing, the braised pork in Shanghai restaurants such as Yuanyuan, Xiaonanguo, and Lulu Restaurant was very popular, perhaps it was the relationship between thick oil and red sauce.
Fu Jun's version is pickled and fresh. Unlike what I've ever seen before, the soup is much clearer. The taste is not as strong as it has ever been eaten.
Serve it in a bowl like this.
Shanghai smoked fish replaced the blue fish with silver cod.
Spinach pond with snakeheads
Mullet roe roasted yellow croaker. Fu Jun said to use the umami taste of mullet roe to supplement the freshness of the yellow croaker. I think cooking marine fish and giving some animal fat might taste better.
Stir-fried river shrimp.
Cauliflower turtle grilled sea cucumber.
At the beginning of the activity, the rain stopped, everyone stood on the lawn, Mr. Fu Jun opened his head, everyone greeted and took pictures, and then moved to the house to listen to Zhang Xinmin's introduction of "Notes on Boiling the Sea".
In my speech, I said that Teacher Zhang Xinmin has been deeply cultivating Chaoshan culture for decades, combing the source and flow of Chaozhou cuisine, and providing a solid historical foundation for the development of Chaozhou cuisine. At the same time as the theoretical research of Teochew cuisine culture, he personally practiced the restoration and innovation of Teochew cuisine, and the boiled sea restaurant was located in Shantou, and the honor of black pearl two diamonds was also an affirmation of teacher Zhang Xinmin. I am a fan of Teacher Zhang, and I have been a fan for more than ten years. Teacher Zhang's earnest dedication will always be an example for me to learn and the direction of my efforts. Teacher Zhang's books have many dry goods, strong operability, theory and practice, should be carefully read, repeatedly read.
Leaving the scene, he went to Fuxinghui with Chang Ming and Chunhui. Fuxinghui and Master Hou Xinqing will do a spring tasting dinner tonight. Yi Long invited many friends to learn From Hou Xinqing and bless Fuxinghui.
scene
Three March birthdays together made up a birthday party, the far right is troublemaker.
In the Fuxing Huihuai Yang Twelve Singles (Spring) tasting dinner, ate several new dishes of Master Hou Xinqing, double skin knife fish is creative and novel, the taste is beautiful; the anchovy noodles with toon sauce are closely linked to the freshness of Jiangnan spring, the fried crispy anchovy scales can be described as a stroke of god, crispy with fresh and tender cotton, almost perfect; Yuhuashi tangyuan shape is realistic, there is actually spicy taste, imagination is peculiar, exquisite craftsmanship; oil gluten stuffed with bird's nest with glutinous fish maw, the superposition of precious ingredients does not violate each other and carry each other, giving people a taste enjoyment. I sincerely admire Hou Xinqing's profound skill, the tradition is new, and there are surprises from time to time. Tonight's meal is amazing. Special thanks to the team of Yi Long and Fu Xinghui, and to Master Hou's apprentices, for your hard work to make this slightly wet and cold night climax and cheers.