Peeled rose grapes are crystal clear, seeded with a toothpick, thinly hung with a secret batter, and fried in oil until light golden brown. Boil the sugar just right, stir-fry quickly, and wrap the balls evenly, so let's pluck the silk!
The silk is so long, is it to make people stand on a chair and pull it out? Take a bite of the small ball, the crisp and slippery cracks, the sweet juice overflows, how can it be a wonderful word?
This silk grape created by Hongbin Lou uses Changli specialties with more than 400 years of cultivation history as the main ingredient, and was awarded the top ten local dishes in Qinhuangdao City in 2000. Connoisseurs say that plucked grapes are the hardest of all the plucked grapes. The Chinese kitchen has no measuring tools and thermometers, all with a pair of eyes, and the chef of Hongbin Building has his own ability to control the heat to the slightest turn.
Han Sheng, one of the first Chinese culinary masters in Qinhuangdao. In January 1961, Han Sheng, who was born into a culinary family, entered the Changli State-run Hotel as he wished, and he successively studied the production techniques of local cuisine with his mentors Yang Yulin, Long Fengxiang, Wang Antang, Tian Wanhe and Zhang Mingjiu, and later studied under Li Fenggang, the most famous chef in Tangshan at that time. In 1974, Han Sheng was assigned to Syria, and his dishes such as soft fried chicken, plucked apples, sauced fish, and lamb chops were highly praised by the Chinese expert group and Syrian friends. In 1977, Han Sheng participated in the first all-Tangshan regional cooking competition after the founding of the People's Republic of China, and won the first place in the selection of ingredients and the third place in the overall score.
In 1980, Changli Gulou East Street erected the county's largest state-run hotel, Yanbin Building, and Han Sheng sat in the back kitchen. In 1999, Han Sheng and his old partner Fei Jinrong, who had won many honors such as Hebei Province's trade system and model worker, founded Hongbin Building, and the original team of Yanbin Building moved to Minsheng Street together.
At the end of 2016, the reporter walked into the quaint and simple gate of the Hongbin Building, and the walls full of awards and plaques came into view. As a creditworthy unit in the catering service industry in Hebei Province and one of the top ten specialty restaurants in Qinhuangdao City, Hongbin Building has more than 20 kinds of dishes that are well-known and award-winning dishes. Master Han Sheng is old, and since 1989, zhou Dehong, a proud protégé who has studied with him and a master of Chinese cuisine, has provoked the back kitchen beam.
"Chefs often say that local cuisine is the result of the hard work of successive generations of chefs, and we should carry it forward." Zhou Dehong said frankly, "In the past, we also went through detours, Sichuan friends came to serve spicy dishes, Guangzhou friends came to serve beets, but most tourists said that they wanted to taste some local flavors." "The silk grape is a local dish specially created by the master and apprentice, and for many years, almost every table must be ordered, and it has been prosperous for a long time.
Relying on the mountains to eat the mountains, relying on the sea to eat the sea. The Qing Kangxi Emperor continued the "Yongping Fu Zhi and Property" in the eighteenth year of the second year of the Qing Dynasty: "Changli is a domain of its own, the mountains are not forced to the edge, the sea is not forced to pass, and the atmosphere is beautiful. Seafood tongluanzhou, Leting... Tuanlin Society seven Caspian Sea fish, there are horns and belts. Hai wrong car chelation tong luanzhou. "The historical records of Changli County record that during the Qing Dynasty and the Republic of China, fishermen in the areas of Dapu River, Chiyangkou, Tuanlin and Datan, took hand-cranked or sail fishing boats to catch in shallow sea areas every spring and autumn during the spring and autumn fish and shrimp news period, and the seafood was abundant. Living by the sea, seafood is the most familiar and handy ingredient, and Chef Hongbin Lou has created a number of specialties based on the seafood dishes that have been handed down by his predecessors over the years.
Select a long Bohai Bay shrimp, leeks only take the first three knives, leek fried shrimp section is elegant and elegant, the entrance is fresh and tender teeth; the local round navel mother river crab is broken, crab cover stuffed into shrimp meat filling,
The crab is red and white, crisp and crispy; the soup is boiled for a long time with more than three years old hens, the aroma of the braised dried scallop chicken juice baby dish is fragrant and the aftertaste is long; the rough cockles are clean and smooth, with emerald green spinach, and the health red shells are exquisite like fan paintings...
Although braised sea cucumber is good, the price is not close to the people. The chef of Hongbin Building acts as a matchmaker, making the sea cucumber boy fall in love with the pigeon sister, which is both fresh and easy for the harmonious family. Fei Jinrong recalled that in the early years, the banquet hall was famous for making hall dishes such as shark fin soup and bird's nest. In the 1980s, the most popular sellers were grilled with sea cucumbers, chicken thighs, and meat strips. Since the new century, Hongbinlou's plantain shark fin, fish and sheep are fresh, deer tendon skirt roasted whip flower, Tai Chi fish shreds and other fine dishes have frequently won national, provincial and municipal awards. The shop has been open for a long time, and in addition to specialties, traditional dishes such as slippery tenderloin and Hongbintan meat are the most commonly sold.
Traditional dishes are often eaten, as if painting cows, scene dishes are not often eaten, similar to painting ghosts, painting ghosts is easy to draw cattle and difficult. Traditional dishes are the most test of knife work and fire kung fu, this is the housekeeping skill of Hongbin Building, master Zhou Dehong entered the kitchen for a moment, and brought out two plates of live and fragrant hard dishes ——
The wheat ear flower knife is full and beautiful, like a work of art, no half fascia, no half of the shame, a plate of waist flowers is powdery, crisp and salty, and smooth and delicious. The big carp churns in the neat flower shape of the seven outside the eight, and the sauce red mustard juice is covered with tender flesh colored like white jade, and this sauce fish is full of grace, which immediately evokes the thoughts in the memory, well, this is the taste.
Text: Lv Hongmei
Photo: Yang Kuan