Dong Keping drinks and eats notes
Teacher Zhang Xinmin came to Shanghai to promote the new book "Notes on Boiling the Sea" and invited me to be a guest to chat together.
In my speech, I said that Teacher Zhang Xinmin has been deeply cultivating Chaoshan culture for decades, combing the source and flow of Chaozhou cuisine, and providing a solid historical foundation for the development of Chaozhou cuisine. At the same time as the theoretical research of Teochew cuisine culture, he personally practiced the restoration and innovation of Teochew cuisine, and the boiled sea restaurant was located in Shantou, and the honor of black pearl two diamonds was also an affirmation of teacher Zhang Xinmin. I am a fan of Teacher Zhang, and I have been a fan for more than ten years.
Teacher Zhang's earnest dedication will always be an example for me to learn and the direction of my efforts. Teacher Zhang's books have many dry goods, strong operability, theory and practice, should be carefully read, repeatedly read.
Yongfu.
Eating at Yongfu in Shanghai, this is a dinner party in Nanjing.
Mr. Weng said to let me try a pot rice he developed. In some of the recent meals I've experienced, the final staple is a bowl of delicious rice. For Chinese who like carbs, a good bowl of rice can bring a good end to a meal.
I am full of expectations for Weng Zong's leek shrimp seed pot rice.
- Cuisine -
Braised red-headed shrimp
Garlic clams
Fish and fish double spelling
Braised pork liver in salt
White cut clear goose
Black truffle straps
Nins baked bran
Crispy mom dish
Jing onion net tide
Traditional pickled winter melon
Tofu with brine
Cabbage simple bone sauce
Saltwater wild tide shrimp
Stinky tofu with caviar
Stir-fried sea cucumber seeds with ginger and shallots
Braised three north mud snails
Charcoal-grilled Australian abalone
Steamed pomfret with bamboo shoots
Red braised sea and land double glue
Monk crab winter melon cup
Flower crab sour radish powder skin
Grilled bamboo shoots with yellow fish
Stir-fried fish and rice with snow vegetables
Casserole baked broad beans
Lard residue vegetables
Leek shrimp seeds stewed rice
Ice cream with fried dumplings
Fresh and flavorful, thick and light, good quality of ingredients, obvious seasonal characteristics, and the refinement of Ningbo's methods have achieved the reputation and good business of Yongfu. For these delicious foods, I made an exception to drink some whiskey, wine and coriander beauty, and the meal was complete.
Fuxinghui Spring Tasting.
Fuxinghui and Master Hou Xinqing will do a spring tasting dinner tonight. Yi Long invited many friends to learn From Hou Xinqing and bless Fuxinghui.
In the Fuxing Huihuai Yang Twelve Singles (Spring) tasting dinner, ate several new dishes of Master Hou Xinqing, double skin knife fish is creative and novel, the taste is beautiful; the anchovy noodles with toon sauce are closely linked to the freshness of Jiangnan spring, the fried crispy anchovy scales can be described as a stroke of god, crispy with fresh and tender cotton, almost perfect; Yuhuashi tangyuan shape is realistic, there is actually spicy taste, imagination is peculiar, exquisite craftsmanship; oil gluten stuffed with bird's nest with glutinous fish maw, the superposition of precious ingredients does not violate each other and carry each other, giving people a taste enjoyment. I sincerely admire Hou Xinqing's profound skill, the tradition is new, and there are surprises from time to time.
Tonight's meal is amazing. Special thanks to the team of Yi Long and Fu Xinghui, and to Master Hou's apprentices, for your hard work to make this slightly wet and cold night climax and cheers.
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