In order to thoroughly implement the national requirements for epidemic prevention and control during the Spring Festival, provide local New Year service guarantees for the broad masses of the people, and let everyone spend a safe, healthy, happy and peaceful New Year festival. A few days ago, the Guangxi Department of Commerce guided local catering and culinary associations to grandly launch the 2021 Guangxi "Safe New Year" online and offline New Year meal promotion activities, encouraging and guiding famous restaurants around the world to provide "online ordering, contactless delivery" safe delivery service, so that everyone can "move the hotel home, delicious delivery to home". Wuzhou Xinyue West Building Paper-wrapped Chicken Specialty Restaurant was selected as the only famous restaurant in the paper-wrapped chicken industry to be selected as the first batch of Annual Rice List.
According to the data, Wuzhou Xinyue Xilou paper-wrapped chicken specialty restaurant in the Lingnan food industry status is very high, "Internet + cultural positioning" social consensus and cultural genre founder Xiao Jian once with "a hundred years of gastronomic masterpieces, restore the old taste of Lingnan" for the restaurant as a cultural positioning, believes that at present, in the Lingnan food industry, a restaurant can collect more than 100 Lingnan specialties of the rare, with 150 years of production skills inheritance and development history of the new Guangdong West Building paper wrapped chicken specialty restaurant can be called the representative brand of Lingnan cuisine, The restaurant has more than 100 dishes including paper-wrapped chicken, tofu residue, shallot oil fish, fairy bowl, stuffed grapefruit peel, brine platter, paper-wrapped pork ribs, scallion oil chicken, Guangdong West water duck pot, field snail chicken pot, raw stir-fried field snail, sub-ginger buckle pig hand, sweet and sour chicken stew, ginger and onion fried fish, sweet and sour chicken offal, perilla fried duck palm, white seared duck kidney intestine, salted fish eggplant pot, sauerkraut stir-fried large intestine, cold melon fried slippery egg, ginkgo lentil belly soup, etc., which restore the old taste of Lingnan, especially paper-wrapped chicken, tofu residue, shallot oil fish, immortal bowl, Signature dishes such as stuffed grapefruit peel are well-known at home and abroad. Now, let's savor the "Lingnan New Year's Taste on the Tip of the Tongue"!
First, paper wrapped chicken.
In our country, throughout the ages, no matter the north and south of the great river, the festivals, festive feasts, sacrifices to the ancestors of the gods, family reunions to drink, feast guests and friends, all have the custom of "no chicken is not a banquet" and exquisite, folk have been circulating "the people take food as the sky, eat chicken as the first" saying, concentrated and true embodiment of the Chinese traditional food culture concept and social customs and habits, chicken dishes can be called the first dish of traditional Chinese festivals, and among the chicken dishes of the major cuisines, especially Cantonese paper wrapped chicken as a representative work. Wuzhou Xinyue Xilou Paper-wrapped Chicken Specialty Restaurant is the only paper-wrapped chicken making skill transfer house so far, and paper-wrapped chicken is the restaurant's first signature dish.
Jade buckle paper as thin as a cicada's wing, three yellow chickens raised in the mountainous areas of the farmhouse, deep and mellow secret marinade and five-spice powder are displayed on the surface one by one, and in an instant, the air is filled with the enticing aroma of heaven and earth harmony and original taste! Everything was ready, cantonese chefs followed the oldest, most primitive and most authentic production techniques, began to use ingenious knife work, freely cut the three yellow chickens into pieces one by one, and then spooned the secret marinade known as "the highest level of Cantonese brine", with five-spice powder and old soy sauce, liquor, goji berries, ginger juice, cinnamon, star anise, fennel, tangerine peel, grass fruit, red grain rice, ancient moon powder and other seasonings to marinate the chicken, and then spread out the jade buckle paper and smooth it with your hands, and then place the chicken on the jade buckle paper. Sprinkle some white onions and wrap them tightly and generously. In this way, a piece of paper wrapped chicken in the shape of an envelope is wrapped, beautifully shaped and stacked. The paper-wrapped chicken is placed in a pot and fried in peanut oil, and the original paper-wrapped cooking method is a magic trick, locking in the original flavor of chicken, five-spice powder and seasonings. After a moment's effort, the steaming paper-wrapped chicken was finally brought to the table, a strong southern Cantonese atmosphere swept over the face, gently tore open the jade buckle paper, the glittering, golden and brilliant paper-wrapped chicken magically floated out of the bamboo that penetrated the spleen, which is the unique aroma of the jade buckle paper made of fresh tender bamboo and clear mountain spring water, and the surface of the chicken is scattered with dark brown five-spice powder like stars, which makes this dish appear authentic, simple and calm, inducing people to be broad and profound, The infinite reverie of the long-standing source of Chinese cuisine. Slowly put the chicken in the mouth, tender and smooth, the chicken flavor is rich, mellow and not greasy...
Paper-wrapped chicken is a wide consensus among netizens at home and abroad, the first dish of traditional Chinese festivals (Spring Festival Festivals), the first specialty of traditional Chinese festivals (Spring Festival Festivals), the first specialty of "Chinese Golden Rooster Culture" (Lingnan Specialties Representative) (Cantonese Cuisine Masterpieces) (Cantonese Cuisine Masterpieces) (Guangfu Cuisine Masterpieces) (Han Dynasty Court Tributes and The Main Dishes of the South Vietnamese King's Banquet), "The King of chickens, the nobles in chickens", Chinese taste, Guangxi Three Treasures, Wuzhou Four Treasures, there are 100 reasons to like paper-wrapped chicken! In ancient times, there were nanyue kings, Han Gaozu, Cangwu kings, Tang Ming emperors, Yang Guifei, Liu Zongyuan, Su Shi, Ming Taizu, Jingjiang kings, Kang Youwei, and now there are Sun Yat-sen, Chen Jitang, Bai Chongxi, Xu Beihong, Qin Mu, Shi Yuzhu and other celebrities, all of whom have left footprints in the annals of the history of paper-wrapped chickens, adding a rich legendary color to it. There are stories of various cities in the Lingnan region (Liangguang area).
Second, tofu residue.
Tofu residue, according to the Qing Dynasty "Cangwu County Chronicle" recorded: "Moldy tofu, with tofu residue to wufu river mouth water flooded for three days, the noodles into a colorful, clear and fragrant taste, sweet and not greasy." It's not good to be in the middle of nowhere. "The moldy tofu mentioned here is the tofu residue of Wuzhou's special cuisine." The production requirements of tofu residue are very exquisite, the main ingredient is the best soybean, the okara left over from the tofu must be fried, air-cooled, fermented with bacteria, turned over, put on the shelves and other more than 10 processes, which lasted 3 days of processing, and after being made, the surface mold color is uniformly pink, the incision color is white, and the feel is sticky, smooth and elastic. "Cangwu County Chronicle" mentioned in the "change of place is not good", meaning that leaving Wuzhou, tofu slag is difficult to make successfully, so the tofu slag sold in other cities has been produced in Wuzhou, according to insiders, this is because the mold formation of tofu slag must have specific water and soil climatic conditions, so it is difficult to make in other places. Tofu residue, at the beginning is not elegant, only small traders along the street to sell, the seller picks the pot stove will be sliced into pieces of tofu residue fried and sold, when the pot is moist, golden, strange and attractive, and then poured with tempeh, garlic, raw sauce boiled marinade, the taste of the food is sweet, the teeth and cheeks remain fragrant, the taste is better than the brine pork liver, loved by the people in the city. Later, the Buddhist Zen ancestral court Liurong Temple specially transported it from Wuzhou to Guangzhou with ice storage, and made it a high-grade dish for good men and women to enjoy, and tofu residue has since become famous at home and abroad.
3. Shallot oil fish.
Shallot oil fish is a Lingnan specialty. The production technique is to put the whole strip of river carp into a frying pan and fry it until golden brown, then take it out and put it on the plate, and then pour the original shallot marinade evenly onto the fish, and the soup is added to the meat, so that the whole fish is suddenly filled with the aroma of green onions, which is mouth-watering. Shallot oil fish has the characteristics of tender and crispy meat, delicious and fresh shape, salty and slightly spicy, light and elegant. As we all know, the production of shallot oil fish has no geographical restrictions, the restaurants and restaurants that make shallot oil fish throughout the country can be described as innumerable, and the production techniques seem to be not too complicated, but the reason why the new Guangdong West Building will take the shallot oil fish as one of the signature dishes, naturally there are outstanding in the production technique, first, for the fish in the oil pot to soak in the frying pan the heat grasp is very critical, only the heat is grasped just right, in order to maintain the tender and crisp taste of the meat, this process is enough to see the skill of the chef, second, The green onion marinade blended by the new Yue Xilou Gou Qi uses a secret recipe, after pouring on the fish, the umami taste of the fish can be put forward more fully, and it is precisely because of the right heat and the freshness effect of the secret marinade that the taste and flavor of the shallot oil fish reach a perfect state.
Fourth, the immortal bowl.
Shenxian bowl, is a special dish of Lingnan festival food culture, is a kind of hot pot, the soup base of the shenxian bowl with beef bone as the main ingredient, with brown sugar, white vinegar, salt, ginger and other seasonings and spices boiled, to be boiled in the soup in the stew bowl, the beef offal, beef, beef balls, tofu Bu, radish and other meat dishes are fed, blanched and eaten, the immortal bowl has a fragrant smell, tender taste, delicious characteristics, compared to other types of hot pot and spicy hot pot color, aroma, taste is more intense, the immortal bowl is more light, After eating, it will not be dry mouth and tongue, but it will feel that the tongue is fresh and refreshing, which reflects the characteristics of Lingnan food culture advocating eating a healthy health care. Compared with other types of hot pot, the food method of the immortal bowl is very special, when eating, instead of pouring the whole dish of meat dishes into the stew bowl to be hot, but putting the meat dishes into the stew bowl one by one, eating while scalding, eating one after another, meaning that the joy has been coming for many years, so there is a special dish of Lingnan festival food culture. Whenever the weather is cold and frozen, eating the fairy bowl is more freehand, in the cold night of the north wind whistling, cold rain Andfi, relatives and friends gather together to sit around the stove, talk and laugh, relaxed and leisurely while eating this fragrant, fresh and hot delicacy, the sudden warmth spread throughout the body and mind, the chill is gone, and there is a feeling of fluttering and happy like a god.
5. Stuffed grapefruit peel.
Stuffed grapefruit peel is a Lingnan specialty. The production technique is to remove the yellow surface of the grapefruit peel, cut it into a poached mouth, burn it with boiling water to remove the bitter taste, at the same time, chop the pork belly with pork belly, with mushrooms, ginger shallots, soy sauce to make meat filling, and then stuff the meat filling into the grapefruit skin, the grapefruit skin is brewed. Then put it in a frying pan, stuff one side of the meat, fry until golden brown, then add the broth, tempeh, ginger and shallots, oyster sauce, sugar, and stir-fry. Stuffed grapefruit peel is not only delicious and pure but not greasy, but the most special thing is that the fragrance of the grapefruit peel penetrates into the meat filling, which is appetizing and refreshing, and the aftertaste is long.
In addition to the ready-to-cook Lingnan cuisine, the restaurant also launched a series of gift boxed paper-wrapped chicken foods, allowing everyone to highlight high-end taste when gifting relatives and friends during the Spring Festival.