Chutian Metropolis Daily, March 5 (Reporter Cao Lei) At noon today, more than 8,000 servings of Hubei's innovative famous dish Crispy Scale Wuchang Fish cooked with more than 1,400 kilograms of fresh Wuchang fish were sent from five branches of Wuhan YanyangTian Restaurant to Wuhan National Exhibition Center, Hongshan Gymnasium, Tazi Lake and other cabin hospitals and some medical teams stationed in Hubei. Many provincial and municipal intangible cultural heritage skills inheritors of this restaurant have worked continuously, not only to provide meals for the frontline of the hospital's fight against the epidemic, but also to help the medical staff and patients cook Wuchang fish, catfish, yellow braised dumplings and other intangible cultural heritage delicacies, and warm the medical staff with "Jingchu on the tip of the tongue".
Served nearly 30 medical teams from 8 cabin hospitals
"In order to let the medical staff in the field eat the most representative Hubei famous dish Wuchang fish, we were busy for a few days." Jiang Hongyun, chef of Yanyang Tianbaofeng Road Store, is the fourth generation inheritor of the wuchang fish making skills at the provincial and municipal levels. At 10 o'clock last night, the back kitchen of the Baofeng Road store was working overtime and busy, 500 kilograms of fresh Wuchang fish had just arrived at the store, and more than a dozen staff members in the kitchen wore masks, hoods and rubber gloves, nervously slaughtered and chopped pieces, plus ginger, green onions, salt, cooking wine, and chili peppers for one night to fully flavor the fish. This morning, 8 chefs half fried and half fried for two hours, and they branched nearly 3,000 servings of crispy Wuchang fish.
It is understood that Yanyangtian is the protection unit of Wuchang fish making technology and catfish making technology of two provincial intangible cultural heritage projects in Hubei Province, and the production technology of Wuhan yellow braised round seeds has been included in the sixth batch of municipal intangible cultural heritage projects in Wuhan. Since February 5, it has been feeding the Fang Cabin Hospital, and has undertaken the feeding tasks of nearly 30 foreign medical teams and patients in 8 Fang Cabin Hospitals. At the same time, a number of medical team stations, as well as medical institutions, community health centers, and isolation points, three meals a day are also delivered by sunny days.
Take out the housekeeping skills and make dishes to treat the medical team
To protect food is to preserve combat effectiveness. On sunny days, a number of provincial and municipal intangible cultural heritage project intangible cultural heritage skills inheritors took the initiative to ask for help, and formed a fireline supply team with the Chinese cooking masters and Chu cuisine cooking masters of the restaurant.
During the special period, due to a variety of conditions, the cooking of dishes encountered many difficulties, but they still took out the "housekeeping skills", cooked Wuchang fish, yellow braised dumplings, braised catfish and other "intangible heritage" Chu dishes, and also made three fresh braised fish cakes, Jingzhou yellow braised chicken, Honghu duck braised lotus, pearl tofu round, Hubei lotus soup, Wuhan native chicken soup and other more than 30 Hubei traditional flavor dishes, reasonable distribution of fruits, beverages, milk and other foods, dishes are not repeated every day, trying to improve the dietary level of medical team members.
"It turned out that we were going to make steamed Wuchang fish." Jiang Hongyun said, but the steamed fish into the lunch box to change the knife is difficult, there are more fish bones, there are spills in the delivery process, it is not easy to keep warm, so it was changed to the crispy scaled Wuchang fish that has been popular in Wuhan for the past two years.
Jiang Hongyun introduced that the crispy Wuchang fish is crisp and crisp, retains the fish scales, even the fish skin is fried crispy and crispy, there is no soup, cold food and hot food can be. This dish is carefully selected to ensure that it is fresh, each fish is about 750 grams, usually a fish only makes a dish, and now a fish is divided into three lunch boxes.
Make 100,000 meat balls a month for the Fang Cabin Hospital
Li Chang, deputy general manager of YanyangTian Restaurant, introduced that because of the traffic control in Wuhan, it is impossible to purchase normally as in the past, and the problems that plague Yanyangtian at present, in addition to personnel allocation and labor costs, also focus on how to ensure the timely procurement of raw materials.
"In order to purchase Wuchang fish that meet the production standards, the procurement department spent a whole day running three aquatic wholesale markets, and finally found the right suppliers, and screened out more than 1,750 Wuchang fish one by one." Li Chang told reporters that the same is true for catfish procurement, long-term cooperation with foreign suppliers can not come in for the time being, the varieties and weights that can be bought on the market do not meet the requirements, and everyone is racking their brains for this.
In the past month, Yanyang Tian has distributed Wuhan Municipal Intangible Yellow Braised Dumplings in meals such as Fang Cabin Hospital for 6 times, and nearly 50,000 copies of Yellow Braised Dumplings have been made, and the number of meat dumplings has exceeded 100,000. Frying so many meat balls is not an easy task, from preparing ingredients, chopping filling, making fish velvet, stirring hard, every link is laborious and time-consuming. Ping-pong ball-sized meat balls, three to four per serving, doctors and patients can eat hot balls in the square cabin, and their hearts are warm.
It is understood that the sunny days for the square cabin hospital and other meals are still constantly improving and upgrading. Recently, refined small packages of nuts and snacks have been added to meals to enhance energy replenishment and improve the efficiency of food security.