Dishes selected by Chengdu Panda Asian Food Festival Tianfu Family Banquet
The Chengdu Panda Asian Food Festival will be held in Rong, and now the dishes of the Tianfu Family Banquet are being selected, chengdu is the capital of food, and what dishes should be available on the Table of the Tianfu Family Banquet? Today, the Chengdu Food Culture Promotion Association and the Chengdu Food Culture Exchange and Innovation Center invited hu Xiaoyuan, a food critic and a professor-level expert who has been a special chef, to talk about a dish that is often indispensable in Sichuan cuisine family banquets - marinated duck.
Camphor tea duck, a dish selected by the Tianfu Family Feast of chengdu panda Asian Food Festival
Teacher Hu Xiaoyuan recently came to the office and gathering place of the "Sichuan Old Famous Chef Traditional Skills Training Association" (referred to as the Sichuan Elderly Association), and held activities every Tuesday and Thursday, as the part-time vice president of the Sichuan Elderly Association, and occasionally Teacher Hu also attended the meeting. The Xingzheng Street Restaurant here is famous for its dish "Smoked Brine Duck", which is the main dish of Mr. Miao Qingyuan, the legal person of the restaurant and president of the Sichuan Elderly Association. Miao Qingyuan, born in 1953, is 66 years old, and joined the catering industry at the age of 16, under the tutelage of Mr. Zeng Guohua, the grandmaster of Sichuan cuisine. Successively serving as the chef, head chef, manager and chairman of Chengdu's famous brand "Qinglong Zhengjie Hotel", he has taken a typical road of professional catering development, and has been awarded the titles of "Chinese Cooking Master", "Meritorious Craftsman" and "National First-class Judge" by the state. In 1990, the chef "smoked brine duck" was awarded the title of "Quality Snack" by the Sichuan Provincial Government, and in 1992, it won the gold award of "Quality Snack" by the Chengdu Municipal People's Government. What secret trick is used to make this dish so famous? In order to explore its mysteries, Teacher Hu specially invited Master Miao Qingyuan to conduct an interview at a club in Jinsha Street, Wuhou District.
Chairman Miao told Teacher Hu that the Qinglong Zhengjie Hotel was opened in the early 1950s, because it is located in Qinglongchang Town, the northern suburb of Chengdu, and is at the mouth of Zhengjie, so it was named qinglong Zhengjie Hotel, which was originally a private workshop, and then a public-private partnership, and was managed by the local supply and marketing cooperative. Mainly selling stir-fried vegetables, roasted vegetables, brine dishes and other popular dishes, "smoked brine duck" was first called "roast duck", which means similar to Guangdong "roasted wax products". Its duck source was first selected from Jiangxi Ma Duck, a local native duck, and later from Luzhou and Yibin. When you buy it back, you can't kill it immediately, you have to keep it in captivity for 5-6 hours before you can kill it, so that the shape of the ducks that you kill looks good.
Using duck raw materials for cooking, this is very common in Sichuan, in the past Sichuan did not produce ducks, and then through hybridization to cultivate some new varieties, such as lace duck, large white duck, etc., the supply of goods can be guaranteed. Folk customs are used to roast, stir-fry, stew, brine, pickle, steam, fry, etc., and the dishes made are also colorful, such as konjac roast duck, ginger stir-fried duck shredded duck, cordyceps duck, eight treasure duck, okara duck breast, plate duck and so on. As for the brine duck, its flavor in sichuan has its own characteristics, such as Leshan's oil-hot duck, Emei's smoked duck, Jiajiang's spiced duck, Meishan's sweet-skinned duck, etc. One side eats and raises one person, either brine, or smoked, or marinated and then smeared with layers of caramel and fried in boiling oil. The "smoked brine duck" sold by the Qinglong Zhengjie Hotel is the opposite, smoked first and then salted, rather than first brine and then smoked. In order to further understand its special practice, Mr. Hu Xiaoyuan and Mr. Liu Huaigen, the nephew of President Miao Qingyuan and the head of Chengdu Juxiang Food Co., Ltd., drove to the primary processing production base of "smoked brine duck" in Chongzhou City and watched the whole process of large-scale production. In a large factory building, the roller shutter door is tightly closed, and it is not allowed to enter without permission, which is the first way to ensure the safety of the product, and after entering the door, you need to change into work shoes, put on work clothes, and then wear a work hat to enter the production workshop. Mr. Liu Huaigen, 42, is also a chef, a chef at the age of 17, joined the Qinglong Zhengjie Hotel in 2001 and engaged in the primary processing and production of smoked brine duck in 2008. He told Mr. Hu that the factory produces about 2,000 pieces a day, not only to meet the needs of more than 20 branches in Downtown Chengdu, but also to send them to Beijing, Hainan and Tibet. The factory only does semi-finished product processing, and each restaurant must be halogened before it can be sold. The brine formulation is provided by the company, and the entire technical aspect of the halogen is responsible for the professional and technical personnel produced by the company. They first soaked the slaughtered white duck, washed it, and then put it in a solution equipped with peppercorns, star anise, shanna, cinnamon, pepper, spirit grass, row grass, cumin, fragrant fruit, grass fruit, eight percussions, cooking wine, salt and other raw materials for 12 hours, fished out the air-dried water, smoked in the smoker for more than 20 minutes, taken out and cooled, and then bagged into boxes and sent to various stores.
Smoking is an ancient traditional cooking technique that preserves the quality of the ingredients while adding flavor. Experienced chefs are very particular about its smoking materials, "camphor tea chicken" as the name suggests to choose camphor branches and tea leaves to smoke, Sichuan folk in the winter when there is a custom of making bacon, sausages, in the bacon, the use of smoked materials are wood chips, sugarcane peel, citrus peel, pine branches, etc., smoked out of the taste is very fragrant, but not the best. Farmers in the depths of the mountains of the home will be slaughtered on the kitchen firewood stove, relying on the fresh firewood cooked by cooking, slow smoking for several days, the appearance of a layer of black ash, the fragrance is stronger. In addition, rice can be used to smoke ingredients. Beijing Sichuan Hotel once did a cooking performance in Hong Kong, including the dish of "rice smoked duck", Teacher Hu Xiaoyuan himself used rice to smoke sausages at home, the smoked sausages were red and bright, very tempting, but the aroma of eating was far less than the old bacon and sausages in the countryside.
Good dishes, good tastes do not have to be cooked according to the traditional way of thinking, the opposite can also be successful, smoked brine duck proves this, first smoked and then brine and then smoked, which is better? When you choose the Tianfu Family Banquet, which kind of duck will you choose?