# # Da Dong Da Understand # One Dish a Day (103) #
#Food #Food # Food # #City of Food # #美食传承 #
The Slovaks are dead And the waist piece lives on
Five generations and ten kingdoms, colorful and chaotic, colorful. From the Emperor to the courtiers of the Southern Tang Dynasty, the literary attainments were all at their peak, but their political talents were on paper, and the Yin Sheng in the early days of the Southern Tang Dynasty was squandered.
On the autumn night of the fifth year of Qiande (964), the later lord Li Yu sent Gu Hongzhong and Zhou Wenju to attend a dinner party for Han Xizai. Gu Hongzhong and Zhou Wenjue relied on the painter's mental memory to paint the scene of the night feast into a long documentary scroll and present it to Li Yu.
When he was young, Han Xizai was full of ambition and arrogance. In his old age, how many absurd things were done.
Han Xizai, who was once brilliant and determined to serve the country, was so debauched.
The two painters made a picture of the night feast, and saw Han Xizai in this night banquet, was it decadent, was it bluffing, was it absurd, was it sad, or did it see that the Tang Jiangshan Mansion would fall and see his own portrait?
It's all speculation, it's all about this night feast.
What I want to tell you is that there are several dishes on the menu of the night feast, which is amazing.
Marinated big winter crab, abalone baked flower gum, steamed sea red spots, Puning bean sauce baked crab king, bridge waist slices, black tiger palm stewed old pigeon soup, traditional prawn dates, dried North Sea sandworms, pine nut golden melon pot, casserole squid porridge, almond bird's nest, (side dish) pickled garlic, sweet olives........
Mr. Lin Tiantian, a master of Shantou cuisine, was the chairman of shantou gastronomy association at that time. After 2014, he revived several of these dishes at one of his dinners, especially the "bridge waist slice".
When everyone was eating happily, the waiter brought a stone pot and rolled hot soup. I also saw that Chairman Lin personally brought a large plate of fresh waist slices. He motioned to blanch it in hot soup.
Processing pork loin is a delicate task: first remove the fascia, remove the waist, soak in water for half an hour, slice thin, change to half, soak in cold water for an hour. Then pour the soup in a stone pot, fill it up in eight minutes, add salt, rice wine to the stove and bring to a boil. Remove the loin slice from the cold water, blanch until six ripe and place in a container. When eating, first bring the boiling stone pot to the table, and immediately pour the loin slices into the mixture.
The waist slice does not have a little commotion, only the fresh fragrance. The chili sauce mixed with fish sauce is wonderful. The waist slice is treated with ice water, and then the hot soup is blanched, one cold and one hot, and the waist slice reaches the realm of crisp and sharp. The soup is a soup with a rich flavor, a lot of price, a slightly salty taste, and a delicious hot loin slice.
A foodie, to undertake traditional cuisine without sticking to tradition, the modern elements into the traditional cuisine, and constantly refined, a local cuisine, so that the national gastronomy industry highly attention, so that many gourmets and chefs flock to it, and thus shoot up the status of Chaoshan cuisine, this is a person's merit.
The country is easy to change, and the world is vicissitudes. Food and foodies, the role they play, the personality of the world, the ink life.
Nature is blind, there is merit. Lin Natural's "bridge waist piece" is evocative.
#Breeze Project##Food##Toutiao Food Alliance##Toutiao Food##头条号 #
Image from the web
Bridge waist piece (image from the internet)
Da Dong and Mr. Lin Natural
Bridge waist piece
Mr. Zhang Xinmin Photo: Yuan Yufang
Photograph: Yuan Yufang
Mr. Da Dong and Mr. Lin Natural Photo: Yuan Yufang
Big Dong
Spokesperson for Peking duck
spokesperson of beijing roast duck
Global Ambassador for Alba White Truffle
ambassador of alba white truffles of the world
Xinjiang Bortala Mongolian Autonomous Prefecture Honorary Prefecture Citizen Honor
honorable citizen of bortala mongol autonomous prefecture
Vice President of China Cuisine Association
dadong elected as the vice-chairman of “chinese cuisine association”
Chairman of the World Federation of Chinese Cuisine Celebrity Chefs Association
chairman of “famous chefs committee of the world association of chinese cuisine”.
Founder of Da Dong Yi Yi Cuisine
creator of dadong yijing cuisine
Chairman of Da Dong Catering Investment Co., Ltd
chairman, dadong food & beverage investment co., ltd.