Huaiyang rhymes with high-quality boiled dry shreds
According to legend, when the Qianlong Emperor of the Qing Dynasty went down to Jiangnan, in order to please the emperor, the local officials at that time specially hired the cooking masters of the local restaurant to cook dishes for Qianlong.
The chefs heard that it was to cook for the emperor, and no one dared to slacken off, so they took out their housekeeping skills one by one and carefully concocted a variety of dishes.
Qianlong went down to Jiangnan
One of the dishes is called nine silk soup, which is made of boiled dried tofu and shredded chicken, the most unique thing about this dish is to cut the dried tofu extremely finely, which is very testing knife work, and then boiled in chicken soup, into a variety of umami flavors, soft and delicious food, and has a different taste.
Qianlong was greatly satisfied after eating, so this dish became a must-eat dish after every time he arrived in Yangzhou. Later, Yangzhou chefs kept pace with the times and evolved this "nine silk soup" into today's large boiled dried silk.
"Yangzhou is good, the tea house is invited." Added dry silk pile fine wisps, cooked copper tobacco bags lie down long seedlings, shochu crystal dishes. ” ——Qing Ren Yu An Resident in "WangjiangNan"
The tea house is full of guests, and the dried silk of the ingredients is stacked up in a thousand silks, while smoking a copper pipe cigarette bag, while tasting shochu and meat, this work vividly depicts the residents of Yangzhou in the Qing Dynasty tasting the scene of "dried silk", which resembles a vivid custom painting.
"Nine silk soup, shredded ham, bamboo shoots, silver fish, fungus, mushrooms, thousand sheets, dried rot, seaweed, egg skin, green shoots or sea cucumber, shark fin, dried clams, bird's nest are all available." - Qing Dynasty "Tuning Ding Collection"
The Tuning Collection, a full ten volumes, is a cookbook from the middle of the Qing Dynasty and a collection of chefs' practical experience. This book introduces the cooking methods of authentic Yangzhou cuisine. There is also a clear record of large boiled dried silk, but at that time, the name of the dry silk was still nine silk soup.
"Yangzhou people invite the honorable scene people to cook dried seeds, and most of the friends who know each other choose hot dried seeds." Compared to boiling dry silk, blanching dry silk is cheaper and lighter. ” ------------------
Blanched dried silk and boiled dried silk are made in different ways, and the tastes are also different, but they are all specialties of Yangzhou. Mr. Zhu Ziqing's "Speaking of Yangzhou" also has the following records of hot and dry silk:
"Scalding and drying silk is good and does not prevent eating anything else." It is also best not to have chicken fire and change to fresh dipping wine. ” --Zhu Ziqing
The seasonings for large boiled dried silk may change depending on the seasons.
In the spring, bamboo clams are used to taste;
Cooked with crispy shredded in summer;
Autumn with crab yellow zozhi;
In winter, wild vegetables should be used to add color and fragrance.
Huaiyang cuisine as a literati dish, never write the rich on the face, often use the most inconspicuous ingredients, to create a stunning taste effect, from the evolution of nine silk soup to large boiled dried silk, from the four seasons to the change of boiled silk condiments, all fully embody the Huaiyang cuisine "flat in the strange", "light in the taste" of the background and core.
Huaiyang rhymes
Banquet GUEST · HuaiYang Rhyme
A state banquet | Second, appreciate the | of humanities Three enjoyment of health