What exactly does it taste like to bake a whole deep-sea snail in a charcoal oven? What is the historical legend of the classic Chaoshi dish "National Vegetable Soup"? How does a palm-sized piece of tender tofu transform into more than 4,000 filaments? How do Teochew chefs treat the inheritance and innovation of dishes? ...... At the "Gourmet Tide" tourism carnival held in our city, you may be able to find the answer.
"Kitchen" is magically "tasted" you come
Stir-fried and steamed to produce exquisite products, delicious dishes together with show off. At the scene of "Celebrity Chef Showmanship" in The Hipster Food City, famous chefs from Macao Special Administrative Region, Chengdu City, Yangzhou City, Foshan Shunde District and other regions shared their skills with famous chefs in our city. Look, the chefs are all magical, some wielding large spoons, for a time the pots and pans played a "symphony", some of the knives fell crisply and rhythmically, the sound of knives, oil, sound symphony, oil, vegetables, incense into the nose. The chefs carefully designed and cleverly conceived the shape and name of the dishes, "the food is like a tide", "the four seas share", "the flowers bloom rich" and "the pen holder style", and the plates of dishes with different characteristics are freshly baked, which makes people salivate.
Media interviews
On the same day, Fang Shuguang, a Master of Chinese Cuisine and a leader in Teochew cuisine, brought two dishes with a unique "tidal flavor" - open stove roast snail and dragon piercing tiger belly. Open-hearth roasted snail is a high-end Teochew dish with high-end ingredients and exquisite techniques. Fang Shuguang told reporters: "Unlike other cooking techniques of Teochew cuisine, this dish directly puts the whole snail on the charcoal stove to bake, and the overcooked snail will be as hard as a rubber band, chewing, very careful about the heat and knife work, reflecting the original taste of Chaozhou cuisine advocating ingredients." In a word, it is 'fresh umami taste and light taste'. ”
The knife skills are superb
Fang Shuguang is working hard to bring the endangered Teochew cuisine back to the table, inheriting and carrying forward its cooking techniques and processing processes, which is vividly reflected in the "dragon wearing tiger belly" he made on the same day. He said: "This dragon wears tiger belly, you must choose the only pig rectum in the pig intestine, the eel is deboned, the meat is marinated and boiled, and mixed with other ingredients into the pork intestine, tied tightly, first cooked and then fried, poured with soup and cut into pieces." The ingredients used in this dish are very common, but the processing links are cumbersome and it takes a lot of work, reflecting the characteristics of Teochew cuisine with fine ingredients and fine workmanship. ”
The culinary techniques are also exquisitely studied, and the "Northern Mushroom Goose Paw" brought by Su Peiming, vice president of the Municipal Chefs Association. He said that this dish highlights the cooking technique of stewing, and the taste of the finished product directly reflects the chef's "top work", which requires the soft and tender entrance of the goose paw, and also retains the gum of the goose paw root tendon without losing the chewing head, which is a test for fire control and the chef's cooking experience.
On the basis of inheriting the traditional techniques of Teochew cuisine, Teochew chefs are not lacking in innovation and ingenuity. Su Peiming also brought the traditional dish of lettuce lobster on the same day, "The sauce plate with this dish is very special and attractive - strange sauce." The traditional strange sauce, also known as the eight-flavor sauce, covers a variety of flavors such as sour, sweet, spicy and spicy, testing the work of the sauce master. He said that Teochew cuisine is heavily seasoned with sauce, different dishes are matched with different sauces, and each Teochew chef has a "unique secret" of making sauce dishes, each with its own characteristics.
Each has its own magic
Each dish on display on the day reflects the different cooking techniques of Teochew cuisine, covering cooking techniques such as cooking, stewing, stewing, and stir-frying, as well as "rich pomegranate balls" that test fine craftsmanship, "Tai Chi Kai Tian" national vegetable soup made of coarse ingredients, "dragon wearing tiger belly" and other dishes. In Chaozhou, almost every traditional Teochew dish has Teochew culture, historical legends and legends. For example, the most representative national vegetable soup in Teochew cuisine, using sweet potato leaves, which is cooked deliciously, and there are historical legends that the Southern Song Emperor tasted and appreciated; Chaozhou is located in the plain area, rich in sugar and melon crops, coupled with the cultural atmosphere of Chaozhou people advocating sweetness and auspiciousness, so that the "golden melon taro mud" Tidal dessert has been passed down from generation to generation and has lasted for a long time.
Delicious cuisine
Wang Fujin, a famous chef in Shunde and a famous chef of provincial Cantonese cuisine, cooked black truffle lobster fried milk, he introduced: "Fried milk is one of the representative dishes of Shunde, through the accurate grasp of the heat, the fresh buffalo milk is fried from liquid to solid, just like magic. The addition of lobster meat enhances the taste, and the black truffle is fused with the aroma of milk, and the color of the dish is white, and the fresh milk flavor is fragrant, soft and smooth. In his view, Chaozhou cuisine is well-known at home and abroad because of the coexistence of color, aroma, taste and type, with a wide selection of ingredients, delicious quality, rich in local characteristics, and is also an important backbone and representative of Cantonese cuisine, which can be said to be "food in Guangzhou, taste in Chaozhou".
Huaiyang famous chef Dou Yang brought the classic Huaiyang dish "Wensi tofu soup", the palm-sized, soft and tender tofu, hand knife dropped nearly 500 knives, cut into more than 4,000 like hair thick, the knife work requirements can be called the ultimate. "Teochew cuisine is also quite elaborate on knife work, and the Teochew chefs can be described as ingenious in selecting materials, cooking, plating, etc., and their imagination and creativity are extremely rich. Teochew cuisine advocates original taste, with exquisite Teochew ceramics, the two complement each other, giving people a more stunning visual impact. He said that the promotion of Teochew cuisine not only requires the efforts of relevant departments and professional chefs, but also the home-cooked dishes made by Chaozhou households are also inheriting and promoting Teochew cuisine, such as vegetarian meat cooking, not eating from time to time, etc. Every Teochew person can proudly say: "I speak for Teochew cuisine!" ”
Teochew cuisine is fragrant in the world
On the first floor of the Hipster Food City, sister-in-law fragrant rot, Gaotang vegetables, charcoal grilled pork, bergamot fruit preserves... The organizers organized a number of local food enterprises, and arranged 10 food and souvenir stalls for the public to visit and taste, further promoting and promoting Chaozhou cuisine and spreading Teochew culture.
Praise
At the exhibition site, the reporter saw several foreign friends tasting Teochew cuisine. The meat in front of the freshly boiled beef ball stall was overflowing with meat, attracting many diners, including Leo from London, England, who had been engaged in the purchase and sale of Chaozhou Third Ring Group Company for many years, accompanied by colleagues to taste Chaozhou cuisine at the exhibition, and also followed his colleagues to learn a Teochew dialect: "Good food!" In front of the traditional cake stall, Lisa from Africa tasted Teochew snacks such as Teochew curd cake and bean square on the spot, and she nodded her head, gave a thumbs up, and said, "I want to experience the production of curd cake in the store." Mr. Chen, a citizen, praised the beef balls and pork ribs displayed on the day, saying: "I hope to carry out more Teochew food display activities, promote the golden signboard of Teochew cuisine, and let Teochew cuisine float around the world." ”
(Chaozhou Daily reporter Zhan Miaorong, Chen Hongwen Manor, Zheng Xinpei)