Knowing that the executive president of shantou gastronomy society, Mr. Zheng Yuhui is going to come to Wuhan, I have some entanglements, Mr. Zheng is not only respected by Mr. Cai Lan as an "old food" because of his knowledge of eating, but also the food and high-grade ingredients that are very dependent on in the industry such as Da Dong and Huang Such as Su Zhejiang Hui, and the great Wuhan, I can come up with a table of dishes that represent Wuhan characteristics, very few!
In April last year, Mr. Cai Lan came to Wuhan and arranged three meals by me:
A breakfast, in the Area of Hubu Lane he demarcated, I arranged Cai Mingwei hot dry noodles and Huamei soup buns, he believes that the production process of Huamei soup buns is not much compared with Ding Taifeng, but there is still a lot of room for service and image improvement;
A lunch, arranged in the studio of Master Lu Yongliang at the height of the temple, Master Lu's textbook-like accurate presentation of dishes and his obsession with calligraphy and painting can arouse Mr. Cai's widespread attention and lasting resonance;
A dinner, arranged in the far away Chu Fish King, is a whole fish banquet, Mr. Cai is full of interest throughout the whole process, and gives a pertinent evaluation of each dish, of which, he is particularly fond of dry steamed turtles.
This time, Mr. Zheng Yuhui came, where was the arrangement?
The first consideration is in Master Lu, who had a national competition to work on the day of contact with the master, not in Wuhan. The only place that could be safely arranged was the Chu Yu King, so it was fixed.
In the evening, together with Jiang Yueming, vice chairman of the International Cuisine Committee of the China Cuisine Association, Zhou Zhifeng, chairman of Wuhan Xuannong Company, Zhu Jun, chairman of Chu Meng, master Tang Zhengyou of Chuyu King, Shu Huai, co-founder of the Great Wuhan Food Ranking List, and Slices, etc., the fake Chuyu King Huangpu Avenue Main Store received Mr. Zheng Yuhui, and the menu of the whole fish banquet on the day was as follows:
Appetizing four cold dishes, luxurious fruit platters before meals.
Turquoise hibiscus egg (bit).
Taihe Qianzhang: Known in history as Xiebu Qianzhang, known for its "thin, soft and fragrant", it is a flavor food in southeast Hubei and can be called a must in Hubei. According to legend, it began to be produced during the Three Kingdoms Sun Quan period and became a tribute during the Ming and Qing dynasties; the "Wuchang County Chronicle" in the eleventh year of Guangxu (1885) recorded a thousand skins of Xie Bu in the history books, which has been passed down for more than 1700 years. The ingredient is so thin that it is almost transparent, like a piece of rice paper that can be twisted open.
Chu Yu Wang cuts thousands of pieces of shredded pieces and cooks them in chicken soup, the color of the dish is slightly yellow, the taste is delicate, flexible and chewy, and the entrance is soft, fragrant and sweet, which makes people unforgettable.
Bahe Lotus Yuan: a specialty of Bahe Town, Haoshui County, Huanggang City, Hubei Province, also known as sesame paste nine-hole lotus.
ChuYu King has a unique path, with lotus flour as the skin, osmanthus sugar and tangerine peel as the filling, there is a quiet and long heart under the crystal appearance, the taste Q bomb, the taste is sweet, there are layers.
Steamed earth eel: If the cannon steamed eel originates from The town of Ganyi in Tianmen City, Hubei Province, and even the steamed vegetables also originate from Tianmen, the people of Qiuyang (now called Xiantao) are definitely not dry, in fact, the Steamed Vegetables of Tianyuan are one, all of which are "no vegetables, no steaming, no steaming, no banquets.".
ChuYu King's steamed earth eel, made of wild earth eel, eel block type is magnificent, the fish is tender, the taste is salty and fresh, slightly spicy and sour, this pot side vinegar, just right.
Wild mushroom roast meat: the scientific name of Ci mushroom, perennial aquatic or swamp herb, in the Jiangnan area, known as one of the eight immortals of water, according to the "Compendium of Materia Medica": "Cigu, a root born twelve sons, such as Cigu's milk sons, so named." "Basically only in the water towns of Jiangnan and the two lakes, ci mushrooms are rich in starch, and it is one of the best matches with pork."
This dish of the Chu Yu King that day was also interpreted: meat rake mushroom powder, but not lost; soup and vegetables, not slow and not strong.
Steamed Tuantou Bream, Net-toed Tuantou Bream: Tuantou Bream, another name for authentic Wuchang fish produced in Liangzi Lake, is a dish of one fish and two meals: steamed and braised. Adding bamboo shoot slices and ham slices to the fish is as elegant as a piano key, steaming is the gentle slow-board singer of fish meat; net traction is to carve vegetable stems into a net to cover the braised fish body, and braised pork is the loyal soul mate of fish meat.
Steamed Yangtze River Catfish: Tamales are a unique technique of Hubei Tianqiu. Yangtze River catfish, also known as Jiangtuan, scientific name long-snouted catfish, is a unique freshwater valuable wild fish in China, distributed in part of the Yangtze River Basin. This fish is only found in the rapids and rocks of large rivers, and the living waters are generally at least 10 meters deep, which is extremely rare in lakes and will not be found in streams or weirs. The catfish out of the water is crimson and the belly is snow-white, just like the pale red glow in the white clouds, which is very delicate. The catfish is fat but not greasy, the fattest and most tender in spring and autumn, and the belly with soft edges is particularly delicious. The method of mixing rice noodles with steaming solves the problem of the slightly greasy catfish.
On that day, the flesh of ChuYu King's catfish was delicate and white, the fat was tender, and the steamed rice noodles were also plump and delicious, and the grains were precious. It can be called "pink and snow white, beautiful and recordable, Xi Shi is eclactic, and the water goat is ripe." ”
Ziyang Lake Hoof: From the hand of Master Zhou, the hoof flower king near zhaojiatiao subway station, Master Zhou was a roast master of Ziyang Lake Hotel in his early years, this hoof is made of yuanbao hoof, fused with 31 years old brine.
Two snacks, river shrimp noodle nest and wild onion quiche.
Liqueur, one case per person.
Bamboo shoots boiled river eel: this is the most seasonal dish of the season, the bamboo shoots are not white, but the Hubei countryside on the nickname of pu cai, the delicious pu cai, since ancient times there are many praises, is the most literary in the vegetables. The river eel is actually a kind of yellow jaw in the Yangtze River, which is bluish gray in color, yellow is very light, the body is very slender, and the tail is particularly slender.
These two ingredients, today's meeting in the Chu Yu King, made this feast. It is a dish, the soup is like gelatin, pu is like a delicate woman, the fish is white and tender, plus the freshness of the puddle, it is already fresh.
Sweat steamed turtle: pure wild, high quality, naked cooking for 3 hours, without adding any spices, soup is distilled water in the steam pot, eat the original taste of turtle, using ingredients with a growth cycle of more than 5 years. Take its nails and bones, leave the most essential turtle meat, skirt, turtle feet, together with air-dried bacon and diamond horn meat, steamed in a steam pot, except for ginger slices and fried garlic, no longer add any seasoning, even if it is salt, do not add.
It is a dish, the skirt of the turtle is up to 1 cm thick, the rake sticky lips, fresh and plump, eat it has a great sense of achievement!
During the banquet, Mr. Zheng Yuhui gave a high evaluation to the taste of ChuYuWang's hubei traditional fish dishes, and at the same time, he also pointed out that the three-dimensional and structuralist) way of Western food can be used as a direction that ChuYuwang can improve in the future.
Finally, everyone unanimously chose the naked steamed wild turtle (2500 grams of 5-year-old), which is the best dish in the table, and its method and selection are second to none in Wuhan!
Mr. Zheng Yuhui and Chairman Jiang Yueming
From left, mr. Zhou Zhifeng, Mr. Zheng Yuhui and "Fish King" Tang Zhengyou
Mr. Zheng Yuhui and Ji Tumi
Banquet the menu of Mr. Zheng Yuhui, the old food
Appetizers with four cold plates, luxury fruit platters before meals, and turquoise hibiscus eggs (portions).
Chicken sauce Taihe Qianzhang, steamed earth eel, wild mushroom roast meat, Bahe lotus balls, steamed triangular bream, net-to-drag triangle bream, artemisia bamboo shoots boiled river eel, Ziyang Lake hooves, steamed Yangtze River catfish, turtle soup fishing vegetables, sweat steamed turtle, sweet soup, decanting yuanbao soup.
Staple food: river shrimp noodle nest, clear soup fish noodles (bits / portions)
Author: Kitumi
Photo: Shu Huai, Ji Tumi
To learn more about Wuhan cuisine, please pay attention to the "Greater Wuhan Food List".
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