2021/09/18 Saturday Beijing
On the 17th, he returned to Beijing, and at noon on the 18th, he did an abalone tasting meeting in Hanlin Academy, Jingbao. The dishes were designed and produced by Duan Yu, and the abalone used was all the products of Abalone Source. I invited the owners and chefs of some restaurants in Beijing to see the various possibilities of abalone dishes. I think traditional abalone dishes have to change and evolve, otherwise it will be difficult to adapt to today's consumers. In the past, abalone was a valuable ingredient, and now it has entered the people's families; the Japanese abalone that was previously respected cannot be seen in the market at all; the market that used to be dried abalone, now fresh abalone has long been popular. These changes forced businesses and chefs to react, and changes and innovations in abalone dishes followed suit. I do the abalone tasting meeting because I want to concentrate on showing and forming an impact force and raising everyone's attention.
Take a group photo before eating.
Tasting menu. There is abalone in every dish from start to finish.
Tasting session site
Regarding the tasting meeting, Teacher Hu Yuanjun has a good account and comment, and the following text is basically taken from Mr. Hu Yuanjun's article "When the famous chef Duan Yu met the "Source of Bao", the first time in his life to eat the whole Bao Feast" Article link: https://mp.weixin.qq.com/s/ZsQ0Rh2uGf0_MJG9072IHw
Teacher Hu Yuanjun said: "Abalone is the most diverse in the huge ingredient system, this diversity is not only reflected in the difference between the same category of fresh abalone and dry abalone, but also in the details of processing differences, especially dry abalone, I think a top cooking abalone chef, not only to master the dry abalone hair growth, cooking and other aspects of the skills, how to choose dry abalone, can see through the transformation process from fresh abalone to dry abalone is the existence of the pyramid tip." ”
Bao Zhiyuan Jipin dry abalone
Duan Yu told the experience of using "Bao Zhiyuan" products to develop quan Bao Yan
When the abalone caviar as the first dish is placed in front of the eyes, in contrast to it, I admit that it inadvertently disturbed my reticence, giving up the chopsticks knife and fork at the same time, one-handed twisting of the whole abalone to the lips and teeth, the fish roe burst pulp burst out of the abalone sweet, sticky bullets, delicate and luxurious, "abalone source" cold dish dedicated to 6 heads of abalone, original taste, such as;
Cold cut northern brine Ji pin abalone, Duan Yu's unique secret winding, the difference between the northern brine and the southern brine is actually very subtle, but the most essential point is still in the proportion of spices, which is better, deeply feel that there is no need to compare, the tip of the tongue and taste buds are the most favorite or taste, "Bao Zhiyuan" Ji Pin Dry Abalone itself also adds a lot of color, soft and sticky textured inner core naturally also lays the tone for the beauty of cold cutting, so a mouthful of pouring, the aftertaste is charming;
5 fresh abalone with pickled pepper is not only a taste, but also a kind of ingenious presentation in terms of dish type. The middle essence of the abalone is thickly sliced, the rest is thinly sliced and shaped with the white roll, the glutinous slip of the 5 heads of braised fresh abalone of "Abalone" is the entanglement that can be felt in the mouth, and the taste system of the pickled pepper is seamlessly connected, and the taste is on the tip of the tongue, leisurely heartland;
Salt baked ginger onion 6 fresh abalone, I have to say that the salt baked cooking method for abalone association is a bit bold, cooking time and abalone juice water overflow treatment is simple, in fact, it will be a hurdle, the most critical is the baking time, both to fully taste, but also round taste. Practice has proved that the texture and integration of the 6 heads of abalone for the "Abalone Source" cold dish are very strong, not only beautiful in appearance, but also soft and sweet in taste, and admired;
The presentation of the soup is called abalone Jingfu Hui, which is also another interpretation of Duan Yu's "Buddha Jumping Wall", taking the strengths of the ancestors, and having its own insights to join, the thick soup is mixed with leisure, the main auxiliary materials are also relaxed and staggered, the embedding of the 25 heads of "Bao Zhiyuan" Jipin dried abalone is just the right belonging, the porcelain spoon is lightly scooped, accompanied by the hot taste flying in the mouth, the thick fragrance into the heart, the lips and teeth are full of happiness;
The main course, the first course of black truffle crispy abalone, here I must say, is really amazing. After the abalone grains, fatty meat grains and black truffles are fried, they are stuffed with fat intestines and then fried to make the casings charred and crispy, is this not a kind of amazing beauty? The chef's ingenuity and ingredients are in line with each other, holding chopsticks in the mouth, fresh, moist, fragrant, crisp interweaving like a heart to go to the water, at this moment to meet, is a perfect match. The taste of "Bao Zhiyuan" braised fresh abalone 7 heads is tight, and the rich characteristics of baoxiang once again prove that the red dust is tender and tender inside, and it should be so sincere;
Green peppercorn raw beer abalone comes with the pot, the same "abalone source" braised abalone, 5 heads, and the difference from 7 heads is only the size. The aroma of green pepper is like a fan, the cooking method of raw jelly is more instructive for the ingredients, the surprise after the instant and long-term heating, naturally the fragrance is flat, the soft glutinous elasticity is not reduced, the taste is firm and delicate, I really want to swallow one, and then another;
The appearance of the steamed abalone Jingfu roast duck can be said to be Duan Yu opening a new chapter in the matching of roast duck for diners. Tang pot Ji Pin Abalone and Tang Slice roast duck bring not only visual pleasure, but also the first taste of the taste of the wonderful experience, "Bao Zhiyuan" Ji Pin Dried Abalone 25 heads can just make a piece of roast duck jump on it, dip a little Balsamic vinegar to make good things into pairs, the moment is unparalleled aromatic and smooth, so the taste experience without violation may not have dared to think before, but no matter what, the good taste is unstoppable, more surprised after the plate, still hot;
Chen Pi Ji Pin Bao is definitely the climax of this feast. As a reference to the highest grade of abalone, it resembles agate when dry and cooks like lava erupting from volcanic lava. The top product, that is, the original processing of abalone, is also a double test of the chef's skill, "the source of abalone" Jipin abalone 10 heads, worthy of such glory. The faint tangerine peel fragrance blends with the natural sugar taste of abalone, which stimulates the bone-deep aroma of abalone in the mouth, soft and sticky, and the tooth feeling is smooth and can't help but shake with a knife and fork head, well, it is really reserved without forgetting the tone;
Fortunately, the boiled sauerkraut abalone was placed in front of me in time to bring my Feixu back, and I must once again admire Duan Yu's depiction of taste and Tao on the entire menu, the sour soup of Sichuan sauerkraut and the spicy interweaving of dried peppers is immersed around the abalone, as if embellishment, and it seems to be wrapped into the deep boudoir, and the last main course is still so appetizing, as if to say, as long as you want, I can always give. "The source of abalone" stews the beauty of fresh abalone 5 heads;
Abalone vinegar pepper noodles as a staple food, is undoubtedly with the last main dish in the taste of the memory blessing, but is not superimposed, white pepper point to the end, into the vinegar fragrance and coriander unique fragrance ingenious and chic, eat noodles and drink soup, occasionally clip up a few pieces of "Abalone Source" cold dish dedicated abalone 15 heads This new friend but old acquaintance, the perfect meal, such as poetry;
The final dessert is taro puree abalone crisp, fried to honeycomb-shaped lychee wrapped in "abalone source" cold dish special abalone 15 heads, crisp, fragrant, moist, tender layering is particularly rich, dipping sauce is sour and sweet mouth excessive, good taste, comfortable, free.
I also talked about my own experience.
Teacher Hu Yuanjun concluded: In addition to the Jipin abalone abalone, the products of "Abalone" are suitable for various types of cold dishes with a short heating time, the "steamed special abalone" that can be applied to the long-simmering long-boiled dishes or the high-temperature cooking methods such as intense heat frying, and the "steamed special abalone" developed to meet the needs of steamed abalone commonly used in public banquets.
Chef Duan Yu's seasoning and cooking is one aspect, and the quality and texture of the abalone itself are also very perfect. As Duan Yu said, this table of abalone feast is just a brick and stone, more dishes and dishes using "abalone source" products, I believe it will bring different experiences and surprises.