The ingredients of relying on mountains to eat mountains and relying on water to eat water.

One is "relying on mountains to eat mountains, relying on water to eat water"

This is a major feature of local food culture. Rural household stoves usually cook anything they have. The raw materials are easily available, cooked on the spot and delicious. In our country, there are many winding mountains. For the villagers living between Shan Ye, it is natural to "rely on mountains to eat mountains". Shan Ye is full of miracles, from pheasants, turtledoves, rabbits, snakes and even frogs, all of which are home-cooked dishes that villagers in mountain villages can eat.

In Nanshan District, Fujian Province, there is a frog called Stone Scale, and there is also a frog called Stone Chicken under the stream and deep pool in Lushan District, a famous scenic spot in Jiangxi Province. These frogs are not only tender and delicious, but also have a good nourishing effect.

For a long time, these home-cooked dishes, which were randomly captured and stewed by the people in mountain villages, are now introduced into shops and bought by hotels and restaurants. The delicacies at the grand banquet and the diet in the mountain village include not only meat dishes such as birds and animals, but also vegetarian dishes growing all over the mountain, especially fungi, such as wild mushrooms, black fungus and fragrant cockroaches, which are good raw materials for the people in the mountain village to cook. These wild vegetables and mushrooms grown in the mountains have long been coveted by urban nobles.

The inland of China is full of rivers and lakes, which breed all kinds of aquatic animals and plants and bring many benefits to the diet and life of villagers everywhere. Those famous freshwater fish, such as Yellow River carp, Yangtze river swordfish, Fuchunjiang shad, Songjiang perch and Zhuxi giant salamander, are not unusual to local villagers, and there are other kinds of fresh water, which are often local delicacies, such as snails, shrimp mussels and crabs. In addition, water lilies, lotus roots, lotus seeds and other aquatic plants are also the favorite things for villagers who eat by water.

In addition, in the nomadic and animal husbandry developed areas of China, rich beef and mutton are the main food raw materials for ethnic minorities. Some special cooking methods and meat and milk foods with strong ethnic flavor created by them in their long-term life practice (which are urgently needed to be developed and utilized, especially halal foods) are still loved and welcomed by herders, and many of them are halal foods. Among dairy foods, the experience of ethnic minorities in manufacturing, processing and eating dairy products is particularly valuable, which enriches the content of China's food culture. For example, Mongolian milk tofu, souffle, Kazakh koumiss, Tibetan yogurt and milk residue. The unique dietary styles of these ethnic groups occupy a particularly important position in China's dietary culture.

Second, "natural flavor" is the principle that should be followed in developing local dishes.

The unique flavor of local dishes is quite different from restaurants and hotels in the city. Rich people living in shops and temples occasionally eat them, and they are often full of praise and spread all over the world, thus making the local dishes that were originally unknown suddenly worth a hundred times and famous all over the world. Su Dongpo praised in his "Poem on Vegetable Soup": "Cooking radishes, turnips and bitter vegetables and eating them without acyl sauce has a natural flavor". Local dishes use local raw materials, local cooking, local finished products and local eating methods, which really have a unique local flavor, and this local flavor is the embodiment of natural flavor. We can often see some people with yellow hair and blue eyes eating roasted sweet potatoes on the roadside, staying in hotels and eating street food stalls are more exotic to them, while foreign Chinese are even more hesitant about the traditional local flavor. However, from ancient times to the present, how many dishes with local flavor cannot be passed down with the changes of the times. The diet and cooking life of ordinary rural residents in ancient times is generally impossible to see in ancient books, which brings certain difficulties to understand the production of folk local dishes in history. We can only glimpse the essence of ancient local dishes from a few words recorded by literati. This is indeed a great loss for China's cooking, but it also gives the latecomers a broad sky.

In today's city, food life is very rich, food industrialization is highly developed, and people are more pursuing healthy food. In this diet trend, the development of local cuisines has been welcomed and valued by the public. Local dishes are widely used because of their distinctive "local" characteristics and strong pastoral flavor. Whether it is a four-or five-star high-end hotel or a family-style individual restaurant, these varieties are inseparable. They are really welcomed by high-end guests, and middle and low-end guests really like them. They are not only loved by local people, but also attractive to foreigners. Tourists come thousands of miles here just to appreciate the "peculiar smell" they have never eaten. We often see some big hotels and open a "local restaurant" or "country food street", and the decoration design is also quite clever. This idea and arrangement is to give diners an immersive association, a feeling of being in the country and a spiritual enjoyment.

At present, people's diet is becoming more and more advanced, but it also shows that the more they eat, the more primitive they are. People admire nature and hope to return to nature, but they are also fascinated by the original taste of nature. Therefore, the local folk food and drink life has also become a desirable aspect of urban life. If we start from here, it will be a brilliant move of innovation in the food and beverage industry.

Lao Liu Hotel in Guihua Town, a suburb of Xianning, is a restaurant specializing in Xianning local dishes. Over the past ten years, they have excavated many dishes with Xianning's unique local flavor from the people, and now they have become their signature dishes, such as steamed bacon with dried beans, wheat sauce meat, bitter vegetable soup, boiled loach with hooves, roasted wild boar, noodles, crisp rice porridge and so on. The raw materials used are all Xianning specialties, and some ingredients are unique to Xianning. In recent years, the local dishes in Lao Liu Hotel have become more and more popular, and many foreigners come here to have a bite of wheat sauce meat.

Local dishes are spread all over thousands of rural residents. Absorbing the nutrition of folk local dishes for city hotels can open a new breakthrough in cooking and create new style dishes. Although some local dishes also pay attention to the shape and setting of dishes, they are not obsessed with the pursuit of superficial splendor, but pay more attention to simplicity and truth. As long as it is suitable for food, or it is suitable for physical fitness, it can be served on the table, no matter how high or low. For example, corn cob, now "boiled corn cob" not only appears on the dining table of the hotel, but also enters the restaurants of KFC and McDonald's, and also develops dishes such as fried corn with pine nuts, expensive corn and corn soup. The development and utilization of these "corn coarse grains" dishes is the embodiment of returning to the natural trend at present.

Let's take another look. Pickled vegetables, pickles and sauerkraut have become common products on the dining table of hotels today. Douchi, bean paste, sweet noodle paste, spicy sauce and fermented bean curd have long been indispensable things in the hotel kitchen, while preserved eggs, rotten eggs, drunken eggs, chicken, bacon, sausages, drunken crabs and salted fish have become the favorite varieties in the hands of the owners. Absorbing nutrition from local dishes, something valuable is used by me, which is a test paper in the hands of today's chefs. It is in the soil of local diet that chefs in China absorb the essence. For example, Yangzhou fried rice with eggs and Sichuan cooked pork with local characteristics. From folk and famous hotels.

Third, the incorrect development trend.

But now, just two years ago, the catering industry has set off a fierce "retro" wave. What kind of "earthen pottery village" and "Red Lake Guild Hall" appeared one after another, and strongly advocated "eating meat in large pieces and drinking in large bowls", which aroused the strong "retro sentiment" of urbanites in a Jianghu-style way. The layout of the restaurant is either like a red lake banquet or a fight meeting. Almost all its dishes are "coarse grains are not greasy": local bacon, local kimchi and other dishes with strange names, and the cooking methods are also arbitrary. Looking at these new restaurants, their business strategy is not only to attract business with a strange word, but also to use people's curiosity to hook people. Once people lose their freshness, they will go out of business without accident. These restaurants fundamentally violate China's traditional cooking spirit, and don't really pay attention to the development of local dishes. Instead, they just focus on the word "local", trying to please the world with China's vast history and culture, and putting the cart before the horse, forgetting that modernity is modernity, and modern people don't want to live in the old days.

Conclusion:

Local dishes are simple and delicious, and pay attention to "natural flavor", which has played an extremely important role in people's diet in the past, present and future. Hotel chefs should open their minds and broaden their horizons. They can introduce local dishes, especially those ethnic local dishes that have not yet been developed, transplant or elaborate, carefully select materials, carefully process, master cooking conditions, and truly show the "natural flavor" of dishes, which will certainly attract a group of high, medium and low-grade guests. As long as you are a conscientious person and good at learning, you will certainly be able to innovate extraordinary dishes.