Squirrel cinnamon fish, three shrimp tofu, ringing oil eel paste... Speaking of Su Bang's famous dishes, many people must have the impression that these are these big dishes. In fact, the most famous banquet in Gusu is also "464", which is a Su-style banquet dish for 10-12 people to enjoy, not only with superior ingredients, finely made, but also with a lot of exquisite eating methods. Not long ago, Mr. Han Hefeng, a famous foodie in Suzhou, revived this traditional banquet.
Home next to the Shijia Restaurant I fell in love with eating
To say "four six four", we must first talk about the famous "foodie" Han Hefeng in Suzhou City, the old man is now more than old, he has liked Suzhou cuisine since he was a child, and now he is obsessed with collecting Suzhou small dishes and snacks.
At present, there are more than 60 kinds of traditional folk snacks in Suzhou that have been sorted out by his hands, each of which contains a history of hundreds of years. Why are you obsessed with eating? So proficient in eating, Uncle Han said, which is inseparable from the living environment that I heard about when I was a child.
It turned out that Han Hefeng was born in the ancient town of Mudu, and his home was not far from the Shijia Hotel. At that time, Shijia Hotel was already a well-known restaurant in southern Jiangsu, and it was best to cook fresh fish in Taihu Lake.
In addition, it has also formed a unique dish system based on ten famous dishes such as oil splash chicken, Shijia sauce fang, three shrimp tofu, squirrel salmon, Clear shrimp, chicken oil cabbage heart, catfish lung soup and mother oil fat duck, which is known as stone vegetables.
At that time, Han Hefeng's family conditions were good, and he often had the opportunity to go to the restaurant and eat, so he became interested in the cooking of Su Bang cuisine, so he studied under Master Yang, who had founded the ten famous dishes of the Shi family.
Uncle Han said that Su Bang cuisine pays attention to the use of superior materials, different seasons, fine production, emphasis on soup, and original taste. But to change from a "foodie" to a cook is not something that can be solved by eating alone.
It is necessary to achieve the four words of "eating, seeing, asking, and doing". "Eating" means cooking dishes, not only tasting themselves, but also asking others to taste and put forward places for improvement; "looking", often going to the kitchen to see the chef's cooking skills; "asking", that is, being humble and studious, asking more teachers for advice; "doing", that is, to operate more, master technology, and practice makes perfect.
Chef Su Bang Cuisine Stir-fried shredded meat is his specialty dish
Stir-fried shredded meat is a specialty dish of Han Hefeng. He said that the selection of ingredients for this dish is very strict, and it must be the "live meat" of the pig, that is, the meat near the heart, which is the most active because the meat near the heart is constantly beating with the heart.
Pork contains a substance of muscle-soluble protein, which must be washed with cold water before cooking, so that a lot of nutrients will not be lost and the taste is good.
The cutting method of shredded meat is also exquisite, because the meat quality of pork is delicate and has few tendons, and the pork should be cut obliquely, so that it will not eat the stuffed teeth and will not be broken.
After the shredded meat is cut, his cooking method is also different from ordinary people.
Instead of stirring with egg whites, the shredded meat is stirred with a pinch of salt and allowed for a few minutes. After that, use a hot pan cold oil to fry the shredded meat, in the cooking can not cover the lid, after adding cooking wine with the rise of temperature, the wine flavor will also volatilize, otherwise it will make the meat slightly sour, affecting the appetite.
The stir-fried shredded meat fired in this way is fresh, fragrant and tender, and it is no wonder that every time it is served on the table, it is snatched up.
"464" Feast Dishes There are also many exquisite ways of eating
When it comes to banquet dishes, many people first think of the Manchu and Han full table or the "first banquet of the founding of the country". In fact, our Gu Su's "four six four" uses superior materials and fine production, and in the banquet dish, it can also be regarded as a first-class dish. Han Hefeng said that the "464" in old Suzhou is a Suzhou-style banquet dish that can be enjoyed by 10-12 people. Some time ago, Uncle Han restored and created this table "Four Six Four" according to his memories. The so-called first "four" is four twelve-inch platters, each platter always has a vegetarian and two meats, vegetarian dishes such as spicy cabbage, sweet and sour radish, oil braised bamboo shoots, jellyfish and maran head mixed with dried tofu and so on. Meat dishes include white chopped chicken, white cut belly, fried shrimp, sauced duck, boiled pork, beef and so on. Next are six hot stir-fry dishes, that is, four meats, two vegetarians and six hot stir-fried dishes, which are clear shrimp, bad fish fillet, chinese chicken slices, red or white mix, fried snow winter, shiitake mushroom heart, honey sauce hoof tendon, mushroom winter shoots and shrimp meat shredded paste. The last one is "four", that is, the finale of fish, meat, chicken, duck four big dishes, namely: white soup mandarin fish, fire mandarin fish, squirrel mandarin fish, honey sauce party, honey sauce hoof, clear soup chicken, mother and child will, female fat duck, eight treasure boat duck and other seasonal fresh.
The dishes are all set, and the way to eat is also exquisite. Han Hefeng said that sophisticated restaurant owners will always put some snacks such as melon seeds and peanuts and rice for diners to taste and other dishes before serving cold dishes, and then withdraw these snacks after the cold dishes are served. When the cold dish is eaten to one-third, some hot stir-fry is successively added, so that you can eat both cold vegetables and hot stir-fry, alternating hot and cold, and having a different flavor. When the hot dish is half eaten, there are two dessert hearts, one of which is a white color, soft steamed buns, fresh and delicate, and the bean paste lard bun with a fragrant plate of oil, whose elegant number is "one big bag", and one product is the largest. There is also a dim sum is eight treasure sweet rice, jujube mud cake and osmanthus red bean balls, etc., after the dim sum is served, followed by the "four big Kongo" that is, fish, meat, chicken, duck four big dishes, through stewing, stewing, steaming, roasting, simmering, stewing, frying and other cooking techniques of the dish, color, flavor, flavor, readily available, endlessly evocative, let people feast.