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Intangible cultural heritage on the tip of the tongue
Directly subordinate to the official cuisine
Let's get fat together
delicious!
The face value in Baoding cuisine is responsible, and it will knock down your stomach in minutes!
Color, aroma, taste, shape
01
Directly subordinate to the official banquet
The cuisine of the Zhili Official's Mansion is exquisite and atmospheric
Not only focus on taste
And pay attention to texture
Fine workmanship
Pay attention to the juice of the oil, the bright oil and the bright mustard
The dishes are tender, smooth and full-bodied
Dry fragrance on the basis
It is both flavorful and suitable for both north and south
There are cooking techniques
Simmer, burn, fry, cannon, cook, stir fry
Fry, explode, burn, simmer, simmer, simmer, simmer
There are 36 kinds of stew, stew, baking, roasting, and fire roasting
In particular, it is stir-fried, stewed, steamed, and drizzled in oil
Techniques such as sauce bursting are unique
The knife work is fine
There are strips, silk, dice, mushrooms, slices, and ends
There are more than 30 kinds of knife methods such as blocks and segments
Cooking soup selection materials are followed
"No chicken is not fresh, no duck is not fragrant, no elbow is not sticky" way
There are clear soups and thick soups
There is also a difference between first soup, second soup, set soup, and falling soup
Work in sauce roasting
Cooked with local acacia noodle sauce
Famous dishes such as diced fish with sauce and carp with tiles in sauce
It has a dark red metallic hue
The entrance is smooth and has a rich sauce flavor
Unique
None of them are bad, none of them are endless
02
Materials, utensils, nourishment
Pot wrapped elbows
Zhiliguan cuisine is rich in nutrition
It is a neutral salty type
The selection of materials is exquisite, focusing on taste
Seasoning ingredients are mostly used in Baoding
Locust noodle sauce, Wangdu chili pepper, small ground sesame oil, etc
And the utensils for the dishes are also exquisite
The tableware of the Zhiliguan cuisine is exquisite in appearance
Most of them are solemn and introverted blue and white porcelain
Blue and white porcelain is made of elegant, deep blue
On a white tire glaze
Thick and dense lines change
Depict gorgeous patterns
Luxurious and atmospheric, the charm is majestic and thick
Dignified and beautiful
Some utensils are unique
Such as warm plates, warm bowls and warm cups
The upper part of the base of the warm disc has a pair of end ears
One of the ends has a pair on the ear
A water inlet connected to a closed chamber
When used, hot water is injected through the water injection port
Even in the cold winter season
Keep the temperature of the dish for a long time
Warm bowls and warm cups are both from the bottom
A funnel-shaped sink is filled with hot water
After placing on the table
The notch inside the bowl goes up
Cleverly realized that the water does not flow backwards
Scientific and practical design to maintain the temperature of the dish
There is "value" and "connotation"
Exquisite raw materials, exquisite utensils, rich in nutrition
Rich in historical and cultural connotations
03
Originated from the decline of the Ming Dynasty during the Qing Dynasty
In recent years, it has been excavated and reorganized and revitalized
In 2011, "Cooking Techniques of ZhiliGuanfu Cuisine" was selected
The third batch of national intangible cultural heritage list
The cuisine of the Directly Subordinate Government is the Directly Subordinate Governor's Office
Successive officials and cooks have integrated the court and Baoding locals
and other culinary techniques of some other local dishes
Gradually formed a cuisine with unique cultural connotations
Li Hongzhang stew
Many classic dishes have allusions
To this day, it is still circulated in the folk
Li Hongzhang stewed vegetables, the Qianlong Emperor and the chicken jumped
Fang Guan Cheng with purse tenderloin
Stories such as Zeng Guofan and pot bun elbows
About Li Hongzhang stew
There is such an anecdotal allusion
In 1896, Li Hongzhang sent a mission to Europe and the United States for several months
Every day Western food makes it increasingly emaciated
After returning to the Governor's Palace
The official chef has made stewed dishes according to baoding province since ancient times
Improved to include fine sea cucumbers, shark fins and other delicacies
A delicacy was made for it
This is "Li Hongzhang stew"
About the cuisine of the directly subordinate government
There are many historical allusions and celebrity anecdotes
If you are eating a dish while eating
While listening to these cultural origins
Will it feel different?
Baoding directly subordinate official cuisine
There is "appearance" and "connotation"
Knock your stomach down in minutes~
If you come to the ancient city of Baoding
Must not miss it!
Zhili official cuisine is the most attractive to you
Is it "appearance" or "connotation"?
Welcome to leave a message to discuss