"Long Mountain Banquet": You and the Tang and Song Dynasties are only separated by a banquet.

We are separated from the Tang and Song Dynasties by thousands of years. At this moment, it's just a party.

At the beginning of September, the Chefs' Union of Jiangsu Cuisine Association held an invitational tournament of "Famous Chefs and Famous Dishes" in Zhenjiang, and Zhenjiang launched "Changshan Banquet", "Three Kingdoms Banquet" and "Gan Long Imperial Banquet", which won the group special gold medal together.

It is very difficult to make dishes into works of art and integrate profound cultural anecdotes into them. It is hard to say that it is a "long mountain banquet". Because the other two banquets have been polished for several years, and the "Long Mountain Banquet" took only 10 days from conception to production, but it was amazing and had to be staggering.

This is a bit abstract, and take a dish as an example.

This dish is called "wild cuttlefish". Cook wild rice, pour it into a bowl, decorate it with cuttlefish and shrimp, and then surround it with cabbage. This dish seems to have only a proper proportion of meat and vegetables, and it is rich in taste. However, after careful study, you will know the profound meaning.

Wild rice is the translation of American wild rice imported from China. It contains extremely high nutrients: protein and many trace elements in wild rice are much higher than those in rice. It is a rare health food, and some people call it "the king of rice".

In fact, wild rice has existed in China since ancient times: when it comes to carving glutinous rice, gourmets will say "Oh".

Today, let's not talk about how delicious food becomes something to eat, nor about carving the name of glutinous rice in the food industry. Let's start with Li Deyu and Su Song, which have a lot to do with Zhenjiang.

"The tower can be used as a pen. How many lines can you write on a sunny day? "

1960 In May, a pair of gold coffins and silver coffins were unearthed in the underground palace of this "branch" tower-the tower next to Kanluoji in Zhenjiang. The small gold coffin 1 1 Sakyamuni relic has made a sensation all over the world. According to the investigation, these were donated by Li Deyu, then the secretariat of Runzhou in the Tang Dynasty.

Is it the exquisite Zhenjiang in Zhong Ling? Li Deyu later paid a visit to the Prime Minister, and Liang Qichao juxtaposed him with Guan Zhong, Shang Yang, Zhuge Liang, Wang Anshi and Zhang, and called him the six great politicians in feudal times. Tang Xuanzong also said a very popular saying: "Every time Li Taiwei looks at me, it gives me the creeps."

Su Song was originally from Tongan County, Quanzhou Prefecture, Fujian Province, and later moved to Danyang, Runzhou (now Zhenjiang). He was the prime minister in the mid-Northern Song Dynasty, an outstanding astronomer, astronomical machinery manufacturer and pharmacologist. After his death, Su Song was buried on Wuzhou Mountain in Zhenjiang.

Is it like digging up an interesting mineral? It's not a hollow reputation to say that eating a little expert is on the line, knowing the taste and solving the dishes, haha.

A friend from the same trade said that "Changshan Banquet" featured a series of dishes of "Spring, Summer, Autumn and Winter".

The so-called one person is actually a dish for one person. Not to mention the China ancients' separate table and meal system, which used to be a serving practice in western food, has become popular in clubs, private restaurants and fashionable restaurants in recent years, catering to the consumption trend of exquisite food.

In ancient China, there was a special kind of "watching dishes", that is, making them beautifully, then showing them to diners, and then turning around and leaving ... What is a person who is not greedy? "Changshan Banquet" is different in terms of "watching dishes". I'll show it to you and give it back to you. Let's share it. It's beautiful and hygienic.

It has been studied that when reading food articles, the frequency of swallowing saliva is 20 times normal, and the amount of saliva secreted per hour is as high as 1200ml, which is equivalent to the secretion of normal people in one day. It can not only protect teeth, resist aging, but also help digestion ... I don't know, when I saw the "Long Mountain Banquet", I secretly secreted several times this amount of saliva.

Because my eyes are shining, I have no time to talk to him.

The chef who presided over the banquet was Wang Zhen, a disciple of Li Chuanxin, the fourth generation inheritor of Huaiyang cuisine. This time, he led eight chefs to develop the "Changshan Banquet".

Experts look at the doorway. /kloc-how difficult it is to complete the conception and production in 0/0 days, only people in the industry can understand it. Only in this way can we see the accumulation.

At the same time, this banquet should also combine the location advantages of Dantu's scenic city-state hotel, integrate the ingredients of the surrounding lakes and mountains, highlight the historical story of Changshan and closely follow the seasonal characteristics. ...

"Three Seasons in Long Mountains" is a dish for this consideration.

This dish is made of white fish from Changshan local reservoir, with open chest and back and intact fish. Shrimp, whitebait and cabbage gall are superimposed on the back of the fish. This dish is salty and fresh, with appropriate combination of meat and vegetables and bright color. It is also a good dish for ordinary family dinners.

"Changshan Kung Fu Soup" is also a dish closely related to regional characteristics. Using the local wild mushrooms in Changshan to make soup, when steaming in a steamer, we added some precious ingredients such as steamed buns, Hua Jiao and yaozhu, which made people lose their eyebrows.

The reason for steaming in a cage is that only in this way can the soup be kept clear. "Sanqiu Guizi, ten miles fragrant", this dish takes the usual Kung Fu tea set as the container, and then sets off the lotus with strong seasonality, adding an elegance.

Shili Changshan, which appears repeatedly in dishes, is located in the middle and west of Dantu District, Zhenjiang. There are "Eight Scenes of Long Mountain" here: Laoren Peak, thousands of feet Well, Swan Cave, Lanyan Pavilion, Diaoxisong, Lying on the Yangtze River, Lion Peak and Shuangzhu. "The Records of Zhenjiang in Qingganlong" records: "Changshan Mountain is twenty-five miles southwest of the city, and there is a spiritual spring on it. Its water flow is connected with Lianhu Lake, which irrigates many fields. "

What haunts me most is Mi Fei and Mi Youren, who created the painting style of "Mi's Yunshan" in Changshan and had a great influence on the later "Jingjiang Painting School".

Mi Fei himself lived in Dantu for 40 years and was buried in Changshan after his death. He wrote in "The Biography of Pure Name Zhai Ji" that "Xiangyang Mi Yuanzhang did not work as an apprentice"-he made a choice of destination before his death, which shows that Changshan is outstanding.

In fact, Mifei is also a foodie. He also wrote a delicious food, "Perch with Water-shield": the crushed perch is frosted with orange, and the rainbow is all over the southeast in autumn.

In his famous He Qing Post, he also mentioned delicious food to the effect that Mr. Dou, I'm going to be a doctor of calligraphy and painting, and I'll give you a bag of rice. This is a little something. Don't worry, that's all. Take care, bye!

Speaking of eating, I'm ready to move again. Let's talk about eating.

There is a saying of "Lotus Crisp in the Lotus Pond" in this banquet, which means "Outside the small bridge, new green splashes", just like the painting style of Mi Jiashan Water. Among them, crisp point is the traditional practice of Jiang Bangdian Xin. Lotus root made of lotus root powder is crystal clear, which makes people's index fingers move greatly. The vegetable "vegetable pomegranate bag" is also tender and transparent, which is very pleasing to the eye and suitable for the season.

These two dishes are both improved traditional dishes, which are exquisite and interesting.

Similarly, the dish "Chrysanthemum Rhyme" is also made of heart-protecting meat. This dish is similar to the traditional famous dish "Chrysanthemum Fish". It pays great attention to knife work. The need is exquisite, and the skin can't be cut off. Then fry in an oil pan, and the oil temperature is controlled at 120- 150 degrees, so that the flowers can develop slowly. The final presentation is simple but not simple.

"Changshan Banquet" has another feature, which combines the cooking techniques of many factions.

For example, the method of "four combinations of bad and bittern" has the dietary customs of Shanghai and Suzhou and Wuxi. This time, the shrimp from black tiger shrimp, Vietnam, with edamame, salted goose breast, duck tongue and other ingredients, is fresh and refreshing.

For example, "potato-flavored seafood balls", seafood pays attention to less seasoning and tastes original. This dish is made of extra-large fresh scallops. Purple potatoes are cut into fine silk outside and fried in stuffing, which is quite characteristic of Cantonese cuisine.

The dish "Fried dumplings with melon sauce" is a typical Cantonese dish, which is the routine of Chaoshan master: after pickling, quickly put them in the refrigerator, tighten the pores and make them into ice abalone; Pumpkins are roasted first and then tasted, and then served with iced abalone based on zongye, which is both Q-elastic and crisp.

Another example is the dish "Sauced Beef Rib", which is also quite western-style: the whole beef rib is cooked with high-quality materials until it is 67% mature, and then the knife is changed after the bone is removed, and orange juice, red wine, borneol, honey and secret sauce are added for seasoning. This dish is brightly colored and appetizing.

In addition to being crisp, this seat also incorporates many practices of West Point. For example, the "Snow Mountain Penguin", the blue sea water, is made of spinach juice, fish glue and gelatin, while the snow mountain is piled up with cream, and the penguin is carved out of chocolate and other ingredients, showing the inclusiveness of the creator.

Finally, I want to talk about two popular dishes on the Internet.

Smoked salmon is rare. The main ingredient of this dish "Smoked Salmon" is smoked with caviar. For young friends who like seafood and have special tastes, don't miss it.

The dish "blind narcissism" was created by a young chef. Wang Zhen gave many suggestions for improvement and let newcomers create it. The name of this dish reveals a strong network wind, and the homonym of "blind" is "shrimp", which has a meaningless taste.

This dish is definitely not nonsense in technique.

Hollow the water chestnut and squeeze it into shrimp paste. The technology of making velvet is the traditional technology of Huaiyang cuisine, but water chestnut has not been used as a container by its predecessors. Young chefs have found a new way to use the fragrance of water chestnut to add interest to the dishes.

Not only that, the creator also used Lysimachia christinae instead of lotus leaves, used matcha juice to build a pond, and then surrounded by fresh shrimp and scallops. The overall shape is quite three-dimensional. Some people say that this dish is a bit like a toad wanting to eat swan meat. Some people say that it is the visual sense of moonlight in the lotus pond, which should be timely.

In any case, this dish is fresh and elegant without losing its taste, which is very impressive. Staring for a long time, there is a fragrant Xu Lai, and there is a cool breeze under my arm ...

Thanks for forwarding.