Kneel for official food guide words

Many officials of the feudal dynasty in China, as well as the civil and military officials of Gaul, paid great attention to diet and hired famous chefs at great expense, creating many cooking skills and famous dishes handed down from generation to generation. Dongpo pork is said to have been created by Su Shi, a writer in the Northern Song Dynasty. Dongpo lay man). Kung pao chicken is said to be the favorite food of Ding Baozhen, governor of Sichuan in Qing Dynasty. Some famous dishes in Tan Jiacai and Lekangnan restaurants, which are famous in Beijing, used to be official dishes. Tan Jiacai's famous dishes include cauliflower duck, boiled chicken, yellow shark's fin, steamed straw mushroom, steamed stuffed bun and so on. The famous dishes of Lekangnan restaurant include kidney flower with sesame sauce, fish roll with chicken soup, mushroom pie, steamed chicken, peach blossom and rice noodles crossing the bridge.

Formal dishes originated from famous chefs in boudoir houses in the past. At that time, the high-ranking officials and tycoons "kept beautiful chefs at home and competed with each other", thus forming official dishes. In Beijing, the most popular official dishes are those made by Tan and his son in the late Qing Dynasty.

"Tan Jiacai" pays attention to the fusion of artistic conception and dishes. As an official dish, it is not easy to pass down. In the 1920s and 1930s, the three most famous private kitchens in Beijing, Duan Jia Cuisine in the military field, Wang Jia Cuisine in the financial field and Ren Jia Cuisine in the banking field, all rose and fell with the rise and fall of government officials and eventually disappeared without a trace. However, Tan Jiacai, a private kitchen produced by an official family in Qing Dynasty, took root in Beijing because of its unique color, fragrance and shape. Tan Jiacai's dishes have four characteristics: first, the selection of materials is exquisite; Second, good blanking; Third, the fire is enough; The fourth is to do it slowly and carefully, and pursue mellow and soft.

Mr. Shaoguang Zhu from Wenzhou Wuma Food Forest Company said that Wuma Hao Ming Hotel was introduced to Tan Jiacai because of its Tan Jiacai flavor. Tan Jiacai's exquisite selection of materials and exquisite production, especially its unique technology and seasoning, are deeply appreciated and respected by diners from all walks of life. Tan Jiacai is famous for its shark fin cooking. In Tan Jiacai, there are more than a dozen cooking methods of shark's fin, such as "shark's fin in three-silk sauce", "shark's fin in braised fish", "shark's fin in casserole" and "shark's fin in thick soup". Moreover, the rise and development of shark fin is entirely due to the traditional skills of chefs. The shark fin is completely soaked in cold water and hot water, and there is no fishy smell. After stewing in Tan Jiacai's special soup, the shark's fin meat is soft and rotten, and the taste is extremely mellow. Among all shark fin dishes, "Braised shark fin" is the best. This dish is made of precious yellow meat wings (that is, Lu), so pay attention to eating clean wings. Shark fin should be stewed on the fire for six hours. The shark's fin stewed in this way is rich in juice, soft and smooth to eat and extremely delicious. Of course, it is worth mentioning that Tan Jiacai's soup, first scooped up a spoonful of thick soup, sent to the mouth, suddenly felt an electric shock, taste buds stretched out. After a short period of unconsciousness, a refreshing fragrance quickly spread in his mouth and rushed to his head. Stimulated by this fresh fragrance, the body fluid in his mouth is also enriched, which makes people feel trapped in a "swamp" of taste that is difficult to extricate themselves. With the delicious soup, you can taste the bright and waxy shark's fin after this "sweeping" of your taste, and you will feel that the shark's fin is wrapped in soup bags, and slowly bring that delicious food to every part of your body, from your stomach to your pores. ...

So after eating Tan Jiacai, everyone thinks that Tan Jiacai is full of fragrance, which will last for a long time. They are all called "no waste of money" and "endless aftertaste" It is precisely because Tan Jiacai is different that someone once praised that "human food civilization has reached its peak".

Brief introduction of relevant personnel

Su Shi (1037 ~110/) was born in Meishan, Northern Song Dynasty. He is a famous writer, one of the eight masters in Tang and Song Dynasties. He is knowledgeable and versatile, and has high attainments in calligraphy, painting, poetry and prose. His calligraphy is called "Song Sijia" with Cai Xiang, Huang Tingjian and Mi Fei; He is good at painting bamboo and strange stones, and also has outstanding opinions on painting theory and calligraphy theory. He is a literary leader after Ouyang Xiu in the Northern Song Dynasty, and his prose is as famous as Ouyang Xiu. Poetry is like the name of Huang Tingjian; His writing is magnificent, bold and unconstrained, and graceful. Known as "Su Xin" with Xin Qiji in the Southern Song Dynasty, * * * is an uninhibited poet.

Jiayou Erwu (1057), a scholar, was appointed as the master book of Fuchang County and the bookmaker of Fengxiang Prefecture, and was called the History Museum. In the second year of Yuanfeng (1079), when Zongshen knew Huzhou, he was appointed as the censor. In the third year, he was demoted to Huangzhou Yong ying ambassador, built a room in Dongpo, and was named Dongpo layman. Later, the money was transferred to the United States. In the first year of Yuan You (1086), Zhezong returned to Korea, where he worked as a calligrapher in China and obtained a bachelor's degree in Hanlin. Know the patent. He was dismissed in nine years and exiled to Huizhou and Danzhou for three years (1 100). He was recalled to the north and died in Changzhou. The existing Complete Works of Dongpo 1 15 volumes.