Let the famous Yu cuisine become a big dish that every household can cook Chinese New Year's Eve rice

It's the New Year, let's talk about Yu cuisine.

The beauty of Yu cuisine lies in neutralization.

Yu cuisine is the best, care about intimate home cooking.

The root of Yu cuisine, the peak of Yu cuisine, in Kaifeng.

Although Yu cuisine is not included in the list of eight major cuisines, it is precisely the characteristics and advantages of Yu cuisine that can combine the flavor of eight ingredients and the mouth of the public in the south sea and the north of the sea.

The source of Yu cuisine's characteristics lies in a pot of finely boiled old soup with fragrant flavor, and a spoonful of old soup far exceeds the effect of monosodium glutamate and chicken essence.

The first of the Yu dishes is a "fish covered with a dragon's whisker quilt" - soft boiled sweet and sour carp baked noodles. The fish should be authentic Yellow River carp with golden tails, and the noodles should be hand-pulled out of the hair-like fried dragon's whisker ramen - two pounds of fish fried golden brown to sleep in the date-red sweet and sour sauce, and then covered with a dragon's whisker quilt, which was a breathable delicacy that Empress Dowager Cixi had tasted when she passed through Kaifeng.

The history of Yu cuisine can be traced back to Yi Yin of the Shang Dynasty and Tokyo One of the Great Song Dynasty, grilled, roasted, fried, boiled, fried, fried, fried, and stewed, and the production process is neat and luxurious.

Grilled pork belly, perilla crispy meat, pot paste tofu, iron pot roast egg, iron pot egg, fried eight pieces, Beijing roast duck, scallion grilled lamb, everything is outstanding, delicious, authentic and peaceful, mellow and long, not fashionable, no ostentatious. The millennia of inheritance is due to the grounding of Yu cuisine itself.

The most authentic Yu cuisine in Kaifeng should be found in another new restaurant - at least a dozen or twenty years ago, this is completely fine. How now, without personal experience, it is not easy to evaluate casually.

I know that many Yu cuisine people are making unremitting efforts for the inheritance and development of Yu cuisine, and I also know that over the years, Kaifeng has also produced several Yu cuisine master-level masters such as Mr. Wang Guojun, and I also know that Yu cuisine is also constantly striving for innovative development.

However, the overall feeling is that the development status of Yu cuisine is not small compared with other cuisines. Compared with its own status, it is a bit unworthy.

Most of the so-called Yu cuisine seen has completely failed to taste the color and aroma of Yu cuisine, which also makes many people who come to taste Yu cuisine have some regrets.

Nowadays, carp noodles are more often served as a big dish at wedding banquets.

Centralized opening, so that this very laborious dish into an assembly line operation. Carp baked noodles on the table, the fish is not the fish, the noodles are not like that noodles. Many times, because most of them are cold fish fried in advance and mass-produced noodles, the sauce made is not a standard sweet and sour taste, and it is often clipped with two bites and chopsticks are put down.

The amount of carp baked noodles deters the daily gathering of three or five people or even seven or eight people, the number of people who order this dish every day is small, and the chefs who really master the preparation technology of this dish become rare - they will do more, and do less authentically.

A chicken chopped into eight pieces first marinated and then fried, crispy on the outside and tender on the inside, has won the favor of Lu Xun and Mr. Yao Xueyu, and has its own extraordinary wonderful points. Nowadays, few restaurants make this dish, and even if they can serve this dish, it is not the same thing at all, that is, eight pieces of fried chicken with less taste.

The situation is roughly the same for other Varieties of Yu cuisine.

Yu cuisine to be bigger and stronger, to truly win the pursuit of the people, the key lies in the innovation of Yu cuisine.

The innovation I am talking about may not be the same as the innovation I said before. The innovation I am talking about is an innovation for the public to face ordinary consumers, an innovation based on the new characteristics of ordinary consumers' daily life and consumption habits and eating habits, and we must not blindly engage in so-called innovations that are too sunny and white snow and do not eat human fireworks.

Without grounding gas, can not get close to the daily life of consumers, Yu cuisine wants to reshape the glory, it is difficult.

If the Yu cuisine is innovated so that every household can be easily used and standardized operations, so that Yu cuisine can become a big dish that every family banquet can serve, perhaps the spring of Yu cuisine will come.

There is even the possibility that many things can only be found in books in museums.