Qianjiang Evening News Hourly News Reporter Tang Xufeng
Today (February 9th) is another good sunny day. The hourly reporter went to Nantang Old Street in Ningbo City, where a Ningbo cuisine museum was recently opened.
There is a sign at the entrance of the museum for free visits, go inside, inside is a restaurant serving ningbo traditional snacks, and further inside, it is actually a courtyard with Jiangnan style, in this courtyard, all the elements of Ningbo traditional food, you can find. When it is close to the Spring Festival, what will be the Spring Festival recipe of the people of Ningbo? I decided to explore the changes on the table of Ningbo people in recent years from the Ningbo Cuisine Museum.
As a chef, he opened a Museum of Ningbo Cuisine
Li Yanghui, the director of the museum, is a chef and is currently a national first-class judge in the catering industry, a master of Chinese cooking, a member of the Professional Committee of Chinese Celebrity Chefs, and the president of the Ningbo Branch of the Zhejiang Food Culture Research Institute.
In the past ten years, he has focused on the research and promotion of catering culture in ningbo and surrounding areas. The exhibition area is full of more than 650 pieces of collection, including tickets, documents, cooking utensils and a large table of ningbo traditional famous dishes model, many of which are li Yanghui's personal collection and collection.
Photography by Zhang Peijian
On one of the walls of pastry impression culture, there are tools for making pastries collected from all over the world. "These impressions are all from the Ming Dynasty to the Republic of China, reflecting the changes in pastry production over the past 600 years." Some of the yellowed catering literature was bought by Li Yanghui himself at a stall in Ningbo or even Shanghai.
Through five exhibition areas, the Ningbo Cuisine Museum vividly presents the daily diet of Ningbo people from ancient to modern society, and vividly escapes a vivid "history of Yong cuisine." ”
Ningbo cuisine is the most distinctive local dish among the eight major cuisines in China, Zhejiang cuisine, with the main feature of "fresh and salty, original taste". Li Yanghui told reporters that he has been engaged in the catering industry for decades, "dealing with Ningbo cuisine for so many years, I have a certain feeling for Ningbo cuisine, and I hope that there is such a museum as a platform to inherit and develop Ningbo cuisine." Li Yanghui said that he applied to the relevant departments in early 2020 to set up a Ningbo Cuisine Museum, and invested tens of millions of dollars for the decoration of the venue and the purchase of collections, on January 17 this year, the museum officially opened to welcome guests.
According to reports, the Ningbo Cuisine Museum is also the second local cuisine museum in our province (Hangzhou has a Hangzhou Cuisine Museum). After the establishment of the museum, the early stage will be mainly devoted to the academic research of the history of the development of Ningbo cuisine, and at the same time open to the public free of charge; in the later stage, more attention will be paid to the inheritance of Ningbo cuisine, and skills training will be carried out from time to time, integrating display, experience and education to publicize and promote Ningbo's catering culture.
These ningbo specialties, you can also make a one
When it is close to the Spring Festival, what will be the Spring Festival recipe of the people of Ningbo? You can explore the changes on the table of Ningbo people in recent years from the Ningbo Cuisine Museum.
From a historical point of view, Ningbo has rated Ningbo's top ten famous dishes in the mid-1950s. Such as rock sugar turtle, snow vegetable soup yellow fish, pot roasted river eel, fire heel whole chicken, net oil wrapped foie gras and so on.
"Of these ten famous dishes, several dishes are not common on the people's table." Li Yanghui said that like rock sugar turtle and pot roasted river eel, it can only be eaten on the dinner table of hotels and restaurants, and it is also rarely made for foie gras wrapped in net oil. With the depletion of wild yellow croaker resources in the East China Sea, wild yellow croaker is now less affordable.
The reporter's eyes focused on the model of Ningbo's traditional famous dishes on the large table in the museum. These famous cauliflowers are diverse and represent the level of Ningbo cuisine. In addition to the high-end dishes in the hotel, many of them are also home-cooked dishes on the table of the people, such as crab with red paste, which is not only one of the top ten famous dishes in Ningbo, but also a must-have for every household.
As a famous chef in Ningbo, Director Li Yanghui introduced several New Year dishes on the Table of Ningbo people during the Spring Festival to entertain readers.
Let's start with two hard dishes -
First, snow vegetable soup yellow fish
Snow vegetable soup yellow fish
Ingredients: 1 yellow croaker (about 750 g).
Ingredients: 125 g of snow vegetables, 75 g of bamboo shoots, 15 g of spring onion, 10 g of sliced ginger.
Seasoning: 15 grams of rice wine, 5 grams of salt, 2 grams of monosodium glutamate, 30 grams of cooked lard.
Production process: 1, the large yellow croaker washed, on both sides of the back meat 2 knives; snow vegetables to the stem, cut into grains for later.
2, after the frying pan is heated with oil, put the lard to 70% or 80% hot, put in the yellow fish, slightly fry and then fry the other side, add shallots, ginger slices, then cook into the rice wine, and then add 1250 grams of water, boil on high heat, cover the pot, move to a low heat to burn for 8 minutes, then add snow vegetables, bamboo shoots to burn until the soup is milky white, and finally add salt, MONOSG seasoning, sprinkle a little green onion when the pot comes out.
Cuisine features: This soup is delicious and the fish is tender. It is one of the most famous traditional dishes in Ningbo, and is a typical representative of the characteristics of "fresh and salty" in Ningbo cuisine.
2. Rock sugar turtle
Rock sugar turtle
Founded in the Qianlong period of the Sanjiang Restaurant, according to legend, there were several people who went to Beijing to take the exam, and when they gathered in the Sanjiang Restaurant, the restaurant served customers with braised turtles made of rock sugar, and the name of the dish was "the only one". Later, these few children who entered the Beijing exam were all titled on the gold list, and one of them won the title. When Zhuangyuan returned, the spring breeze was proud of the horseshoe incense, and then feasted at the Sanjiang Restaurant, and wrote the three words "ZhuangyuanLou" under the inscription. As a result, Sanjiang Restaurant has since changed its name to Zhuangyuanlou, and rock sugar turtle has also become a famous dish of Zhuangyuanlou, which has been passed down to this day.
Ingredients: 1 turtle (about 950 g).
Ingredients: 60 grams of cooked bamboo shoots, 20 grams of green onion knots, 5 grams of green onion, 60 grams of ginger, 50 grams of garlic.
Seasoning: 50 grams of rice wine, 75 grams of soy sauce, 80 grams of vinegar, 125 grams of rock sugar, 125 grams of cooked lard, 18 grams of starch.
Production process: 1, the killed turtle cut into 8-10 pieces, and then wash it with cold water. Cut the cooked bamboo shoots into diagonal knife pieces.
2: Put 2 pounds of water in the wok and boil, put the turtle into the pot, fish into a colander, rinse with water. Put a pound of water in another wok, put the turtle in, add the wine (25 grams), ginger pieces, green onion knots, bring to a boil, move to a low heat, simmer until crispy, remove the ginger and green onion knots.
3: 50g of lard in a wok and stir-fry the garlic. Put the turtle in the pot together with the original juice, add 25 grams of wine, 100 grams of rock sugar, bamboo shoots, soy sauce, vinegar, boil, move to a low heat and simmer for five minutes, then use high heat to thicken the marinade, and use wet starch to cover the turtle. Then, pour 75 grams of cooked lard, turn the wok around, add 5 grams of green onion, cook until it is frothy, plate and sprinkle 25 grams of minced rock sugar.
Cuisine features: This dish is wrapped tightly with mustard juice and hot oil, which can maintain the heat for a long time, bright color, sticky and moist mouth, sweet and sour, rich in protein, and is one of the top ten traditional dishes in Ningbo.
Three more small dishes -
First, the fresh wind eel
Fresh wind eel
Ingredients: fresh air eel (middle section) 450 g.
Ingredients: 5 g sliced ginger, 5 g shallot knotted.
Seasoning: 5 grams of sugar, 15 grams of rice wine, 2.5 grams of refined salt, 0.5 grams of monosodium glutamate, 5 grams of sesame oil.
Production process: 1, the eel washed, chopped into two pieces on the plate, add Shao wine (5 grams), green onion knots, ginger slices, steamed on the steamer basket for 10 minutes until cooked, take out the ginger slices, green onion knots.
2, put the cooked eel on the cutting board, peel, deboned, cut into two pieces, and then tear into small strips along the silk pattern, put in a bowl, add Shao wine (10 grams), monosodium glutamate, salt, sugar, sesame oil, mix well, plate and serve.
Specialties: Fresh taste and distinct regional characteristics. Folk are known as "new wind eel flavor better than chicken".
Four hi bran
Two, four hi bran
Ingredients: raw bran 500 g
Ingredients: 100 grams of peanuts, 100 grams of cooked winter shoot slices, 100 grams of mushrooms, 100 grams of black fungus, 2 grams of star anise, 2 grams of cinnamon, 5 grams of ginger slices, 5 grams of green onion knots, etc.
Seasoning: 35 grams of soy sauce, 50 grams of rock sugar, 15 grams of rice wine, 50 grams of peanut oil, etc.
Production process: 1, raw bran washed, tear into small flowers by hand, put in the pot, add water to boil on high heat, cook for 10 minutes on medium-low heat, take out and dry, fry crisp in the frying pan and set aside.
2, put the pot into the bottom oil, put in the ginger slices, green onion knots, star anise, cinnamon stir-fry for a while, add roasted bran to continue stir-frying, then add peanuts, cooked winter shoot slices, enoki mushrooms, black fungus, stir-fry the aroma, add spring onion, fry out the aroma, add rice wine, soy sauce, rock sugar and water, boil and simmer for 45 minutes on low heat, you can.
Specialties: Mellow taste and distinctive regional characteristics. It is a regular dish for the New Year in Ningbo.
Curd wrapped yellow croaker
Third, the rotten skin wrapped yellow fish
Ingredients: 500 g of Yellow Croaker from the East China Sea.
Ingredients: 6 tofu skins, 50 grams of ginger, 15 grams of green onion, 1 egg.
Seasoning: 10 grams of rice wine, 3 grams of five-spice powder, 5 grams of salt, 3 grams of monosodium glutamate, etc.
Production process: 1, first wash the yellow fish to remove the bone to take the meat, change the knife into fish fillets, and then change the knife to the fish fillets with rice wine, salt, MONOS glutamate seasoning, put a little ginger, green onion and stir evenly for later.
2, take the tofu skin flat and neatly, the seasoned fish meat evenly on the side of the tofu skin, roll up the wrapped long strip, seal with egg liquid, wrap it and change the knife into a diamond shape.
3: When the oil temperature rises to 30% heat, add the tofu skin for frying, fry until the color is golden and crispy, and finally sprinkle with a little five-spice powder and green onion to plate.
The dishes are: crispy on the outside and tender on the inside, golden in color, delicious and fragrant. It is one of the top ten traditional dishes in Ningbo.
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Old bottom Ningbo people's taste of the year
"Ala Ningbo people" pay attention to eating in the New Year, starting from the night of the festival (over the small year), to the big new year (eating Chinese New Year's Eve rice), and even the whole new month, every day there is a delicious diet, from the tip of the tongue to the heart.
Do food for the New Year
In the old days, Ningbo people bought New Year goods, that is, to buy food, to find the most authentic way. Dry goods from the north and south, specially go to the "Datong", "Dayou" in Lingqiaomen, and "ShengYangtai" along the Drum Tower to buy. "Frozen fish meat" is a must-have food for the New Year. Its method is mainly "㸆", pay attention to the use of heat, mellow into the taste is the most important; the fish to use the wild yellow fish dried "light white carp", the meat is selected pork belly; pork belly first into the pot to sugar color, add broth and soy sauce to cook together, when the meat is crispy into the pieces, add wine with the same. This dish is "mixed" with fish and meat, the taste of the fish enters the meat, and the oil and water of the meat penetrate into the fish and fish, intersecting with each other, forming a compound taste that is unique. Eating this dish, the main taste is frozen instead of eating freshly cooked, so you can eat from the first day of the Chinese New Year to the Lantern Festival.
Eels are also necessary for the New Year, to be "fresh wind". Elephant mountain people are particularly fond of. Fenghua people love the ebony carp "ebony carp meat" is a delicacy in Chinese New Year's Eve meal.
In the old days of Ningbo, we also had to make rice cakes and grind flour to make tangyuan. In addition, in the New Year goods, it is inseparable from sausages and sauce meat. Sausages, sauce meat hanging, the New Year will enter the countdown, the old Ningbo like this kind of household hanging full of goods of the lively.
Eat a warm pot
In the old Days, the New Year Festival paid attention to auspiciousness and avoided evil, and flattered the mouth, so it was fashionable to eat warm pots, because there were "auspicious" things in the warm pots, such as "one year of harmony" (whole hoof), "flat step Qingyun" (ham and claws), every year there was more than (smoked fish), festivals and high rises (winter shoots), Fushou Longevity (fans), gold and silver yuanbao (egg dumplings) and so on. The warm pot is one is to eat hot, and the other is to mix and match the ingredients, and the compound taste generated from it is delicious and eternal.
Nowadays, Ningbo people rarely use copper to warm the pot, but a bowl of auspicious and mixed bowls of dishes is also a kind of nostalgia.
Eat old dishes
Old bottom New Year,Happy to eat yellow croaker dishes. Yellow fish in snow vegetable soup, yellow fish with noodles, braised yellow fish, colorful yellow fish, yellow fish belly soup, and three yellow fish soup. In the past, there were many wild yellow croakers, and cheap yellow croakers ate every day, which became a scenery in the city. Today's wild yellow croaker is generally unaffordable, but wild yellow croaker and farmed yellow croaker are also a must-have for the holiday table.
Ningbo bran, also known as sixi bran, is also a very auspicious cold dish. For a long time, Ningbo roasted bran played the role of meat in vegetarian food.
Dry fried and pickled fish is also a long "next meal" in the New Year's Festival. The fish should be "pickled" and dried, otherwise it is very easy to stick to the pan. Fry the fish with just a little oil, spread the bottom of the pan, burst a few slices of ginger, and you can fry. Frying fish is very simple, fry one side and then one side, fry until golden brown. Fry the fish must be patient, the fire should be small, the large is fragile, can not be turned more, more turned over the fish skin is easy to break. The more thoroughly fried the fish, the more delicious it is, and the fish bones on both sides will become crunchy and can be chewed and eaten, which is very fragrant.
Eat soup balls and rice cakes
On the morning of the first day of the first lunar month, the whole family of Ningbo people eat soup dumplings, and eating soup dumplings means reunion. The first day of the first year is the day when the juniors pay their respects to the elders, generally do not visit relatives and friends, and eat soup dumplings when they worship. In fact, throughout the Spring Festival, no matter the first, second, third day of the first year, as long as there are guests coming, the soup dumplings are the best snacks for guests.
Ningbo people also value eating rice cakes during the New Year's Festival, because rice cakes are used to "thank the New Year", worship gods and ancestors, and are not allowed to be sloppy. Thank you for the Soup Rice Soup with "Green Vegetable Juice Water Rice Cake Soup". Pike crab fried rice cake is a unique gem in Ningbo. There are also stir-fried rice cakes with shredded meat and vegetables, and a mixture of meat and vegetarians.
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