"Warm Taste" Spring Festival Special Program: In the old days, the royal court feasts were now ordinary people's homes

"Warm Taste" column group to give you a New Year's greeting ~

Imperial Palace Banquet by the Imperial City【Fangshan Restaurant】

Court cuisine crossing tour

Compared to the whimsical crossover drama,

Travel to the Qing Dynasty to enjoy the imperial court meals of the imperial family

More immersive experience of court culture.

The imperial meal of the Qing Dynasty is not only exquisitely cooked with precious ingredients,

And pay attention to the novelty of food.

Fangshan Restaurant, located on the north shore of Beihai Park, lives by the water, and has a history of more than 80 years since the opening of Beihai Park in 1925. The Qing court imperial meal making technique of imitation has become a national intangible cultural heritage, and the ancient delicious inheritance has attracted many diners to stop and taste. Famous Manchu and Han all-seat selected dishes: pea yellow, kidney bean roll, Mandarin duck playing water shrimp, a pint of tofu, grab fried tenderloin, bergamot gold roll, etc.

How the Emperor of the Qing Dynasty celebrated the New Year

The Qing Dynasty Royal New Year, eating is a ceremony, the procedure is cumbersome. Chinese New Year's Eve late, the emperor gave face and dined with his concubines. On the night of the first lunar month, the emperor gave face again and dined with the emperor and grandson. Then, the empress dowager gave the emperor face and chose a day for the emperor to accompany the attendants to dinner. The people pay attention to reunion and blessing during the New Year, and the emperor's family also has a set of etiquette for the New Year. Although the royal ceremony is pompous, the purpose is the same as that of ordinary people, and the picture is festive and auspicious. ■

Sai Sai takes you through the Qing Palace to taste delicious food

【Today's "Imperial Chef" Court Secret Cuisine】:

Bergamot Gold Scroll (Money Rolling)

Mandarin duck playing with water shrimp (love sweet)

Neptune chestnut braised pork (business boom)

Zuo Zongtang Chicken (auspicious ruyi)

【Highlights of today】:

What to eat on New Year's Day? Today's "Warm Taste", invite the chef of the imitation restaurant, teach you the secrets of the court by hand, let you show your absolute learning at the Spring Festival family banquet - authentic court official cuisine. Do you know the origin of caught stir-fried tenderloin? Chen Sai and cross-talk actor Lian Xu interestingly performed the allusion of "Catch fried tenderloin", which is worth looking forward to!

■

With the accumulation of time, with the baptism of time, after decades of wind and rain, it can still stand in the wave of the times, which is the real taste of Beijing.

Recommended menu recipe spoilers

In the New Year, it is indispensable to eat fried goods ~ today teach everyone to make a fried goods with filling ~

【Bergamot Golden Scroll Cheats】 :

1: Stir the pork filling with salt, cooking wine, oil, green onion and ginger rice.

2: Chop the horseshoe into the filling and beat it vigorously.

3: Break the eggs and put them in cooking wine and set aside. Heat the pan, turn off the heat, and pour the eggs evenly.

4: Immediately after the eggs are poured, leave the heat and pour out the excess egg liquid, put the pot on the fire again and shake it, then quickly turn off the heat.

5: Peel off the egg skin.

6: Turn over the egg skin and blanch it on the pan before removing.

7: Cut the egg skin in two and smear it with a little water starch.

8: Place the filling on a strip and roll it.

9, after rolling up, the four knives are not cut, and the fifth knife is cut off, forming a hand.

10: Put the cut gold rolls in the pan and fry them twice.

11. Finish out of the pot.

Write at the end

What does adding to a gold roll made of eggs prevent the egg skin from breaking? How to make an egg skin as thin as a cicada's wing? Chef Sun and Chef Qi teach you the secret court delicacies, and more can be found at 16:35 Beijing Satellite TV today!