Chongqing jianghu cuisine
Jianghu cuisine, in the words of expert Yang Shengzhong, refers to a dish relative to authentic cuisine. The classification of traditional dishes, the most common is to classify by region, such as in China's major cuisines of Sichuan, Xianglu and Guangdong, etc., this division may be convenient for chefs, but for a real food critic, it is far from enough. Jianghu cuisine is the first to originate in food stalls, cold cup because of its characteristics, flavor, novelty, not conformist, catering to the Chongqing master Yang Shengzhongqi's new hunting taste. Its flavor is intense. It is also suitable for the needs of mass consumption, and in 2001, it swept the land of Bayu, and many high-end hotels directly under the central government of Chongqing also put down their shelves to operate jianghu cuisine. In a sense, it is the strategic shift of the catering industry to adapt to the market trend of the consumer groups dominated by the working class, and the return of the catering market to the masses.
Chinese name
Jianghu cuisine Yu Pai special dish
Geographical classification
Innovative dishes of Sichuan cuisine
Spring Water Chicken. Spicy chicken. Bean blossom fish. Hairy blood
features
earth. coarse. mixed. new. taste. fresh. hemp. hot. type
Brief introduction
Jianghu cuisine Jianghu cuisine
Jianghu cuisine
The cuisine can be roughly divided into these categories: court cuisine, jianghu cuisine, aristocratic cuisine, people's cuisine, literary cuisine, and artist cuisine.
Some people say that "jianghu cuisine is not a dish, but a cuisine." These include what to fry the ribs. Boiled white. Burning tofu, cold powder duck intestines, etc.", this statement is too superficial to appreciate the real mood in the rivers and lakes, so it is debatable.
Jianghu cuisine and classic Yu cuisine are two melons on a vine: classic Yu cuisine is Gongbi Shinan. Jianghu cuisine is splashed with ink landscape; the classic Yu cuisine is famous, and the source of jianghu cuisine is on both sides of the Yangtze River and Wujiang River. Classic Yu cuisine hundred dishes and hundred flavors of the achievement of cuisine, Jianghu cuisine a dish a grid of unique world; classic Yu cuisine selection of exquisite cooking, Jianghu cuisine with easy hands to fry and fry spontaneity; classic Yu cuisine workmanship fine plating, Jianghu cuisine thick ink and colorful pots and pans; classic Yu cuisine contains feelings, Jianghu cuisine Mingyi, taste classic Yu cuisine etiquette humble and retreating, taste Jianghu cuisine humbly and casually free...
The formation of jianghu cuisine is a matter of nearly 18 years, and before, only the name of the dish was not systematic.
The origin of jianghu cuisine is often remote, stationed in the main traffic road into the city, the journey is laborious and hungry, eating a spicy and fragrant delicacy, it will be widely spread. Even the rivers originating from the Wujiang River originated from the Jianghu cuisine of the Tianbaosi Reservoir are also in remote areas and do not enter the downtown area - Fuling Wujiang Fish, Laifeng Town's Laifeng Fish, Nanchuan County's Roast Chicken Gong, Qijiang County's Beidu Fish, Gele Mountain's Spicy Chicken, Tai'an Town's Tai'an Fish, Jinfu Town's Sauerkraut Fish, Nanshan's Spring Water Chicken, Baishiyi's Spicy Field Snail, Lianglu Town's Boiled Fish...
Once upon a time, those local flavor dishes that were popular during the years--- chongqing master Yang Shengzhong called jianghu cuisine, were suddenly filled with urban catering markets and formed a trend, from star hotels to row restaurants. Three days of two new varieties, seven tastes and eight flavors, really let the city in the city feast.
For jianghu cuisine, I am afraid that it is not just a "specialty", in recent years, the catering markets that guide the east, west, south and north are popular local flavor dishes, but the names are different, and there are differences in taste. In Jiangsu, Zhejiang, Shanghai and other places, it is called writer's cooking in Wuhan as Mizong cuisine, in Guangdong it is defined as a popular cuisine, and in the north it is jokingly called dajie cuisine.
It is rooted in the folk, based on a certain cuisine, in 2001, the 70s for the division of the 80s for the kitchen, informal repeated processing, compound seasoning, Chinese dishes west to do, old dishes new to do, north materials to cook south, seemingly unintentional, is actually a wonderful hand, so as to achieve a surprising winning effect.
Nowadays, Yang Shengzhong has rooted in the folk and widely spread the wonder of jianghu cuisine, which is a food culture, and has gradually matured under the continuous improvement of chefs around the world, which has put a bright color on the increasingly fierce catering market.
Common dishes
Chongqing hot pot. The jianghu cuisine with a relatively long history is said to have been invented by Chongqing thieves, fishermen, porters, sticks, and force sticks. There are many types of hot pot, the most famous is the mao belly hot pot, and then there are eel hot pot, squid hot pot, fish head hot pot, lamb hot pot, dog meat hot pot, Mandarin duck hot pot and so on.
Wujiang sauerkraut fish 2000. A party at the Tempoji Reservoir was grandly launched.
Gele Mountain Spicy Chicken. From Geleshan Town, Shapingba District, Chongqing, a roadside meal Mr. Yang was the first to launch. It became popular in 2003. Diners have fun searching for soy bean-sized crunchy chicken in a large pot of chili peppers. The store is located in Gele Mountain, a forest park in Chongqing, close to the famous Chiang Kai-shek's official tomb in Chongqing, the Forest Garden, where tourists and diners form a spicy chicken street.
Taian fish. It is from Tai'an Town, Tongnan County, Chongqing. It became popular in 2001. It is also passed down by Teacher Yang's technical training and is popular. However, this dish is more skillful, and counterfeiting is not easy, so it is not as popular as other dishes. Hot pot fish. Hot pot fish is also particularly raw. The fish is made of about 10 pounds of fat fish that is about to flow oil, and the slices are palm-sized. Burn a large iron pot like a cylinder like training iron. After the dish is served, it is served with a big foot basin, and it is bright red and hot. A circle of people gathered around this large basin with beer bottles to catch fish. After eating, cook some green vegetables and tofu, which is particularly crisp and clean.
Boiled fish. In fact, the predecessor of boiled fish is hot pot fish. After the hot pot fish spread, many restaurants in the city began to imitate, but the kitchen of these restaurants could not get a large iron pot and burn it like iron, and it was not convenient for diners to eat 10 pounds of fish. So it becomes a small pot, a small fire, a small fish. It's called boiled fish. But Yang Shengzhong personally feels that there is no hot pot fish like wide soup, fierce fire, and fat fish.
Spicy crab. This dish should have been invented by Chongqing Bayi Hotel. Because jianghu restaurants generally do not involve such high-end things as crabs. But the spicy crab in Chongqing is still a white snow-like thing in Yangchun, and it is not victorious in the rivers and lakes. It became popular in 2002.
Pickled pepper bullfrog. It has been popular since 2000. It started with bullfrogs, then bubble pepper cuttlefish cubs. And derived a variety of pickled pepper series. This dish is also passed down from restaurants.
Stewed duck with sour radish. Use a very sour pickled radish, this radish is specially brewed, and the province does not have it. Generally it takes half a year to soak, the longer the better. This dish has spawned many varieties, such as sour cowpea stew, pickled pepper stew, lamb stew, chicken stew and so on. It became popular in 2003.
Hairy blood. A town from the wellhead technical instructor in Shapingba District, Chongqing, who has preserved the ancient dock culture of Chongqing. Cook the hairy belly, blood flakes (eel), and duck blood together. It also spread from the poor dock laborers. These years have been relatively hot.
peculiarity
The biggest characteristics of jianghu cuisine are "soil", "coarse", "miscellaneous".
"Soil" refers to the fact that jianghu cuisine has an extremely strong local flavor. Some jianghu dishes started from roadside shops, from the hands of fishermen and village girls, some delicious people accidentally found, after a full meal, each other "God Kan", you match me, I mediat him, everyone flocked to it, but a long-cherished wish to "taste the new".
"Coarse" means that the jianghu has a rough and bold temperament. In Yang Shengzhong's cooking, he is not informal, sprinkling peppers in large pots, adding peppercorns to large scoops, hiding chicken cubes in the paste-and-spicy shells, and swimming crucian carp in red oil soup. Informal in form, burn the earth stove, use a coarse bowl, a large plate to hold the meat, and a large pot for soup. Diners are rugged and bold, drinking wine in large mouths, swallowing meat in large mouths, calling five invitations and six invitations, eating spicy and hot, tasting refreshing and tender, not for anything else, just for stimulation, just for full taste.
"Miscellaneous" refers to the eclectic "hybridization" technique of Jianghu cuisine, using strange and bizarre cooking techniques: compound seasoning, north material south cooking, south material north cooking, Chinese cuisine west cooking, Western cuisine doing. The dishes cooked make people feel familiar, but they can't figure out the number of roads, sometimes it is strange, but it is also amazing.
Jianghu cuisine can be self-contained, with its geographical range for growth and survival, social soil and the food culture atmosphere on which it depends for development. Chongqing's unique geographical environment and climatic characteristics have contributed to the "Chinese" still delicious, good spicy" food customs. There is a large group of people who like spicy and stimulate, there will be a large number of food products that cater to their tastes, Sichuan cuisine is known for its good investigation of spicy, and 80% of jianghu cuisine based on Sichuan cuisine is based on spicy, and a considerable part of it is evolved from hot pot. Modern Chongqing people are active in their thinking, like to be innovative in their diet, chase strange and strange, eat feelings, eat flavor, eat spicy as a fashion, where there is a new, strange, strange diet, where it will become a hot spot, the boom once people turn elsewhere. Hearing that the spicy chicken was "overbearing", everyone rushed to Gele Mountain; it is rumored that the crucian carp in the postal pavilion was comfortable, and everyone rushed to Binjiang Road like a tide. A dish to be famous, in addition to its own unique characteristics, but also rely on diners' beer, the public's "fried" cooking, the public fried as "fried" a dish, "fried" a street hot, "fried" rich people. This is true of the anchovies, spicy chickens, beer ducks, spring water chickens, and postal booth crucian carp.
Jianghu cuisine is stimulating, with hemp, spicy, fresh, fragrant as the call, seasoning is not lacking, the oil is heavy, like a reckless teenager, trying to be fast for a while, reckless - eating vividly, eating lifelong disgust; long time not to taste, and twilight love; choose a day invitation, a full stomach, but also bloated and helpless, do not think about eating... And so on, and so on.
Fashion is also a characteristic of jianghu cuisine. The general popular trajectory of jianghu cuisine is: origin, name, popularity, decline, decline and decline, from popularity to decline generally for two years. From the origin to the name of the general progress is slow, although the wine is not afraid of deep alleys, but from the remote county to the urban downtown, it is also a tortuous and difficult road. After the fame is out, there are often good people flocking to the street, so the streets and alleys of liquor stores and restaurants are hung up with great fanfare to operate hospitality. Such a year, gradually withdrawing from the jianghu, this may be one of the reasons why the jianghu cuisine got its name.
Aquatic products
Sauerkraut fish, Anchovy fish, Cuiyun boiled fish, Pepper fish fillet, boiling fish, Postal Pavilion crucian carp, Blood Wang fish, Bawang Kung Fu fish, White Crispy Water Secret, Ball Creek Silver Carp, Beidu Fish, Materia Medica Fish, Soy Pepper Fresh Fish, Tempeh Fish, Tofu Crucian Carp, Bean Flower Fish, Pot Helmet Fish Diced, Dry Steamed River Ball, Lotus Kimchi Fish, Hun Po Fish Head, Bitter Mushroom Double Pepper Catfish Soup, Pepper salt tofu fish, Spicy Sauce Fat Head, Spicy Sauce Fish Strips, Spicy Sauce Steamed Mandarin Fish, Cold Pot Fish, Liuhe Fish, Spicy Crispy Fish, Spicy Silver Fish Dried, Yuzhou Sour Soup Fish, Fish Rice Town, Ma Po Fish Diced, Onyx roasted fat head, pickled pepper boy fish, stewed pot Wuchang fish, pearl mandarin fish, pine nut mandarin fish, steamed unicorn mandarin fish, mountain pepper catfish, soup watertight seeds, raw grilled crucian carp, etc
Spicy chicken, saliva chicken, taro chicken, Ziyang chicken, spring water chicken, tamer chicken, dry pot chicken, bao rooster, called chicken, spicy chicken, spicy chicken, pickled pepper hen stew, pepper chicken, double pepper chicken, soba noodle chicken shredded, spicy mixed chicken shredded, large plate chicken, lotus leaf guinea fowl, Du Po chicken, belly chicken, scenery rib chicken, black bamboo shoot fragrant chicken, village tender chicken, bamboo stewed chicken, moon mother and child chicken soup, roast chicken, fresh bamboo shoot stewed chicken soup, Qianjiang chicken offal, peanut rice roasted chicken claw, pepper salt chicken treasure, cold mixed chicken blood, spicy chicken skewers, pickled pepper male, pickled pepper phoenix crown, crystal phoenix claw , Snow konjac roasted phoenix wings, fengqi sycamore, toothpick chicken skin, beer duck, old duck soup, pocket duck soup pot, Zhang Guan piaoxiang duck, konjac duck, sweet potato dried fried board duck, canned radish duck, bubble pot drunken duck, stewed pot duck paw, sharp pepper fried duck tongue, stone cooked duck intestine, hot streamer, cold powder duck intestine, kimchi goose intestine, bitter castor goose paw soup, sour radish goose paw pot, red mud quail, oil crisp sparrow, roasted pepper skin egg, crispy water egg, gold and silver scrambled egg.
Back to the pot meat, salt fried meat, boiled meat slices, pot meat slices, wheat rice back pot meat, amaranth back to the pot meat, boiled boiled white, soft fried roasted white, drying rod white meat, bean flower meat slices, side ear root stir-fried bacon, fried spiced fish cha meat, tangerine peel fried meat shreds, tsubaki sprout walnut meat, diced tamales, phoenix lion's head, dried cowpea roasted ribs, dry roasted elbow, pot sticker sand meat, spiced spicy hoof flower, lotus three steaming, red brine pig brain top, braised "casual", red rotten altar meat, Jiangjin kuo pork soup, golden melon steamed meat, bracken bacon shredded meat, bacon four treasures, spicy and refreshing tangerine peel crisp meat, Fried meat with spicy sauce, fried dried radish with old bacon, steamed bacon by old sister-in-law, braised pork with twist flowers, sliced pork with twist flowers, pork trotters with strange flavor, pork ribs with strange flavor, steamed meat with green bean powder, boiled meat slices in casserole, lion's head in casserole, etc.
Mao Blood Wang, Mixed Tiger Vegetables, Phaseolus Flowers, Skewers, Soufflé Corn, Dried Celery Shredded, Dried Pot Bean Tendons, Yellow Dog Drill Hole, Meat Bean Flower, Household Mashed Potatoes, Jiangbei Turned Sand Beans, Pepper And Ma Potato Shreds, Salt konjac, Golden Silk Pumpkin, Bitter Melon Stuffed Meat, Spicy Tofu, Spicy Skewers, Spicy Bean Fish, Manghai Pepper, Pumpkin Puree, Pickled Pepper Cold Powder, Peeled Egg Mixed with Tofu, Soft Fried Pumpkin Flower, Cheeky Pepper Bean Paste, Mountain Pepper Kimchi, Water Tempeh Mixed with Shallots, Sauerkraut Bean Flower, Garlic Amaranth Tip, Barrel Bone Stewed Glass, Shrimp Rice Dragon Whiskers, Rural Bean Flower, Sweet potato with sand meat, fish fragrant pot, fish flavor stuffed fritters, fresh sea pepper stir-fried greens, paper pot la fragrant tea tree mushrooms, ginger mixed with bell pepper, spicy thousand sheets, iron plate on both sides of the yellow
Yupai cuisine: once "bottomed" jianghu cuisine for technical training
The eight major cuisines that are called by the industry refer to Sichuan cuisine, Cantonese cuisine, Su cuisine, Lu cuisine, Hunan cuisine, Fujian cuisine, Zhejiang cuisine and Hui cuisine. Among these eight cuisines, especially Sichuan cuisine is famous in the world, compared with Sichuan cuisine, Yupai cuisine is more spicy and fragrant.
In the traditional Sichuan cuisine kingdom, it has always been popular to say "Chongqing's new dishes, Chengdu's packaging", which means that Chongqing chefs are good at innovation, and Chengdu chefs are good at doing fine work. But today, Chengdu's catering community has to admit that the development momentum of Yupai cuisine is amazing, not only creative, but also exquisite packaging, fine workmanship, and even signs of catching up with Chengdu Sichuan cuisine. They even said, "I can't imagine that they are actually from the hands of the rough and bold Chongqing cub Yang Shengzhong." ”