On January 9th, the "2018 Yangtze River Delta Slow Life Tourism Summit and the Second Yangtze River Delta Slow Life Tourism Destination Alliance Summit" with the theme of "Tourism, Better Life" opened in Huizhou District, Huangshan City, Anhui Province, and the "Yangtze River Delta Most Attractive Tourist Resort City" series selection and award ceremony and the "Yangtze River Delta Slow Life Tourism Destination Alliance" President Unit Awarding Ceremony were held at the same time, Lianyungang Lianyun District won the title of "The Most Attractive Tourist Resort City in the Yangtze River Delta" and the eight rooms in Sucheng were awarded" The most charming tourist resort in the Yangtze River Delta".
Su Zhengbiao, the head chef of the Eight-Room B&B Hotel, is a registered chef in China, a master chef of Chinese medicinal food, and a special first-class chef. He is also the vice president of Jiangsu Culinary Association, vice president of Lianyungang Culinary Catering Industry Association, and national senior technician, and has won the China Golden Chef Award.
As a celebrity chef, he draws on the unique advantages of Sucheng's rich specialties to draw essences from history, culture and local legends, and innovates a series of dishes featuring maple incense, which are favored by guests from all walks of life.
The simple and simple eight rooms in Sucheng are becoming a new business card for Lianyungang's external image after Liandao and Lianyun Old Street.
In a corner of the sea, in the valley of the mountains, Sucheng is a paradise full of freedom and happiness in Tao Yuanming's pen; in the hearts of modern people, it is already a leisure resort and food and music house that returns to nature and simplicity. The evaluation of "the most charming tourist resort in the Yangtze River Delta" makes this eight rooms full of magic and romance even more charming.
The victory comes from the floating clouds of auspicious clouds and the haunting of purple clouds. A peach blossom source, all over the landscape, under the step of the east, you can hear the water gushing, like a Yao pond sprinkling qiong pulp; when picking chrysanthemums, suddenly see the depths of the secluded, there are courtyard embellishments, hidden in the painting axis...
Gourmet cuisine, based on natural mountain treasures... Under the pine green maple red of Yuntai Mountain, there are not only pure natural wild vegetables such as locust tree flowers and ground horse vegetables, but also natural ingredients such as yams and toon, as well as local specialties such as kudzu root and cloud mist tea, which have become the best accessories for meals.
At a time when farmhouses and rural cuisine have become fashionable, if you only follow the local traditional cooking method, at best, it is only the ordinary grade of rural shops with their own characteristics. The eight-room folk canteen in Sucheng can integrate the traditional practices of local specialties into modern cooking and cooking, and innovate a delicious dish.
Since becoming the head chef of the eight-room folk canteen, Su Zhengbiao has paid special attention to discovering local specialties. Locust tree flowers and ground horse vegetables can be used as fried dumplings and bun fillings, which are delicious; yam roasted vegetables, which are not only delicious and rich in nutrients; toon can be mixed cold or stir-fried with eggs, and once became a special dish in the eight-room canteen. In early spring, the young shoots of the toon tree are first bloomed, and after being picked and washed in the morning, it is mixed with eggs and poured into the hot pot, and a little out of the pot becomes a delicacy. Tsubaki buds are wild in the mountains, eggs are grass eggs foraging in the mountains, which are full of nutrients and natural delicacies; in the Sucheng Mountains, almost every family will grow many pumpkins, after the summer rains, the pumpkin seedlings will grow like chicken blood, the mountain people will pick the tender pumpkin seedlings and cook the noodles, and the stir-fried pumpkin heads made by Su Zhengbiao's hands are delicious and moist, with unique flavors; kudzu flour is a major specialty of Yuntai Mountain since ancient times, not only rich in nutrition, but also the best drink for defeating fire and dissolving wine, "Mirror Flower Edge" It mentions the miraculous effect of kudzu powder and says that "this thing is the best produced by Haizhou Yuntai Mountain". The kudzu powder made by the old kudzu in the deep mountains of Sucheng is also the best product in the fine works of Yuntai Mountain kudzu powder.
Su Zhengbiao, in his visit to the mountain people, occasionally heard that there is a famous dish in Sucheng that has been lost for hundreds of years, "Maple Leaf Tea Fragrant Chicken"... During the light years of the Qing Dynasty, Shangshu of the Bingbu and Tao Shu, the governor of Liangjiang, came to Sucheng during his inspection of salt affairs, and there were many ink inscriptions in the landscape and water attractions here. He especially loves the 10,000 red maple trees that stretch in Yunling and loves to taste the local vegetables of the countryside
The fat and tender flavor of "Maple Leaf Tea Fragrant Chicken". It is said that the "Maple Leaf Tea Fragrant Chicken" is made from a small grass chicken in the countryside foraging for food, using Godo-an Cloud Mist Tea and Wanshou Mountain Maple Leaves as condiments, and then pickled with a variety of Chinese herbs and a small number of small mountain chestnuts grown in a century-old chestnut tree with a second mast tip, and then wrapped and roasted with batter. After hearing about this famous dish, Su Zhengbiao was ecstatic, raised ingredients, developed it himself, and finally succeeded. "Maple leaf tea fragrant chicken" due to the rich ingredients, the process is complicated, you can inject various fitness elements of maple leaves, tea, chestnuts into the chicken with its sweet taste, the tonic power of the small grass chicken and with the chicken flavor penetrate into the condiment, and then there are Chinese herbal medicine blends, its color jujube red bright, tea aroma, plate crisp meat tender, refreshing taste, become a scenic feast in the eight room folk canteen. After that, he excavated another lost dish, "Maple Fragrant Yuanming Meat". This dish is named after the great poet Of the Eastern Jin Dynasty, Tao Yuanming, and has a profound cultural heritage. It is said that in the autumn of 402 AD, Tao Yuanming came to Sucheng to explore the shadows, saw the maple leaves everywhere in the mountains, and said to the left and right after admiration: Maple leaves have the effect of clearing heat, detoxifying, strengthening the stomach and intestines, and treating carbuncles and swelling, and can be eaten. The entourage inquired about the villagers and learned that the stew with maple leaves was tender and delicious, and since then this dish has been called "maple fragrant yuanming meat".
Su Zhengbiao consulted the information and found that as Tao Zheng said, maple leaves are rich in zinc, copper, manganese, iron, magnesium, calcium, potassium, sodium and other minerals and trace elements, of which zinc, manganese and cancer inhibition, and the protein content in maple leaves is almost the same as black beans and soybeans, much higher than that of general vegetables. After several trials, he chose the best pork belly and fresh color maple leaves to simmer slowly, according to the traditional process of ingredients simmering for three hours, the meat appeared jujube skin color, early smell of meat smell ...
The "Maple Fragrant Yuanming Meat", which has been lost for thousands of years, has been carried forward under his careful development. Not long ago, "Maple Fragrant Yuanming Meat" and "Maple Leaf Tea Fragrant Chicken" were rated as famous dishes in Lianyungang.
During this period, he successively launched special dishes such as maple cold eight plates, Sucheng Yipin pot, yellow fish steamed seafood, hydrangea drama black ginseng, Tai Chi kudzu root powder, mountain treasure stewed shrimp balls, etc., and carefully carved the golden signboard of the eight-room folk canteen with great skill. (Yin Shengli)