Daiichi beef.
Some dishes of the "Xiao Beauty Banquet". Photo by Yang Baoling
Yizheng brine goose, Dayi yellow beef tendon, Zhenzhou braised pork, Seongnam Xiaomeiren cake... The reporter learned from the Yizheng Catering Chamber of Commerce yesterday that in order to further standardize the production technology and improve the quality of the banquet, the "Yangzhou Xiaomeiren Banquet Production Technique" standard (hereinafter referred to as the "Standard") jointly formulated by the Yangzhou Culinary and Catering Industry Association and the Yizheng Catering Chamber of Commerce was released and is currently in the publicity period. It is understood that this standard will restore the production of many famous dishes in the history of Yizheng, and promote the intangible cultural inheritance of Yizheng's "Xiao Meiren Banquet".
Specification "Xiao Meiren Banquet" has a production standard
"'Xiao Meiren' is a famous female chef in Yizheng in the Qing Dynasty, famous for her ability to make pastries. During the Qianlong period of the Qing Dynasty, Xiao Meiren pastries were famous in the north and south of the river, and once became a royal tribute. Yin Yiping, secretary general of the Yizheng Catering Chamber of Commerce, introduced that in order to make Xiaomei people's food culture better serve tourism and local economy, as early as a few years ago, Yizheng excavated and created the "Xiaomei people banquet".
The reporter learned from the interview that due to the irregular production technology and the uneven production quality of various restaurants, it is difficult for the "Xiao Meiren Banquet" to meet the consumption needs of domestic and foreign diners, and the Yangzhou Culinary and Catering Industry Association and the Yizheng Municipal Catering Chamber of Commerce invite experts and scholars in the industry to formulate standards for the production technology of Yangzhou "Xiao Meiren Banquet".
"The standard of the banquet is based on the exquisite pastries made by the historical record 'Xiao Meiren', inheriting the traditional famous dishes of Yizheng since the Qianlong Dynasty of the Qing Dynasty, and using the characteristic raw materials of Yizheng Real Estate to cook a set of dishes." Yin Yiping told reporters that the "Standard" stipulates the terms and definitions of the production techniques of "Xiao Meiren Banquet", including the preparation requirements of table list, cold dishes, hot dishes, noodles and staple foods, including a total of 8 cold dishes, 9 hot dishes, 4 noodles and the staple Yangzhou fried rice.
Highlights Yizheng local specialty ingredients make the best use of them
Yizheng cuisine is known for its exquisite cooking, Zhai Jiadian turtle, toupu lane donkey breast, sea mullet, Zhenzhou lion's head, Chengnan Xiao beauty cake and other famous dishes, famous points, some historical allusions are recorded. In the standard of "Yangzhou Xiaomeiren Feast Production Technique", several Yizheng special cuisines are reflected, and the corresponding production technology standards are stipulated.
"Authentic 'Zhenzhou braised pork' should meet the standards of bright red color, crispy skin, mellow flavor, salty and sweet." Yin Yiping introduced that the "Standard" stipulates that the pork belly is scraped clean, put into a pot of boiling water, heated for 10 minutes on low heat, and removed, and the meat pieces that grow 6cm, width 5cm and thickness are changed to knives. Heat the pot, add soybean oil, put the green onion and ginger slices to simmer, add the meat pieces, sauté until the oil is spitting, put the wine, rock sugar, soy sauce and sauté until the meat is colored, add water, salt, turn the heat to simmer until the meat is cooked through, turn the heat to collect the juice until thick, and put it on the plate.
Yin Yiping said that the biggest highlight of the "Standard" is to cooperate with the exquisite production skills of Huaiyang cuisine, and make the best use of the local special ingredients of Yizheng to ensure that diners can taste the strong Huaiyang flavor.
Looking forward to letting the "Xiao Meiren Banquet" enter the World Garden Club
As the world's gastronomic capital, Yangzhou cuisine has a long history, and to get a lasting inheritance, it is indispensable to standardize. In 2015, the standard of Yangzhou fried rice was officially released, and the crystal clarity of rice particles, the color of red, green, yellow, white and orange, the salty and fresh soft and hard taste and the smell perception were quantified, which was conducive to the control of chefs and more conducive to consumers tasting genuine Yangzhou fried rice, realizing the integration with the rules of the world and promoting the recognition of globalization.
What is the significance of formulating the standard of "Yangzhou Xiaomeiren Banquet Production Technique"? "Let the 'Yangzhou Xiaomeiren Feast' enter the 2021 World Garden Fair, serve domestic and foreign tourists, and become a Yangzhou cuisine dedicated to the world." Qiu Yangyi, executive vice president and secretary general of Yangzhou Culinary and Catering Industry Association, said that it is necessary to make full use of the high, large and upper platforms of the World Garden Association and the World Capital of Gastronomy, skillfully take advantage of the momentum, innovate and generate momentum, and form a brand combination of "seeing the beauty of the world, recognizing the beauty of Yangzhou, and tasting Yangzhou cuisine".
Correspondent Ma Yun Reporter Yang Baoling