Nanjing Food Culture Paper

Nanjing Food Culture Paper

Introduction: Many people are familiar with the city of Nanjing, and many people have been to Nanjing, so the relevant Nanjing food culture paper should be How to write it? Next are the articles I have collected and organized for you, welcome to read!

Nanjing’s food is famous for its Jingsu cuisine and Halal cuisine. Nanjing cuisine is called Jingsu cuisine, also known as Jingsu cuisine and Jinling cuisine. The chef calls himself "Jingsu cuisine" and is one of the four representative dishes of Jiangsu cuisine. Jinling cuisine refers to the local flavor centered in Nanjing and extending to Jiujiang, Jiangxi. Jinling cuisine originated in the pre-Qin Dynasty, became famous in the Sui and Tang Dynasties, and became a genre in the Ming and Qing Dynasties. The raw materials of Jinling cuisine are mostly aquatic products, with emphasis on freshness, fine knife skills, and good use of cooking methods such as stewing, braising, roasting, and simmering. The taste is mild, fresh, crispy, and tender. The dishes are delicate and exquisite, and the style is elegant. Jinling cuisine pays attention to knife skills, is good at fire skills, has a variety of techniques, and has taste characteristics suitable for both north and south.

Nanjing duck delicacies: Nanjing’s duck preparation technology has a long-standing reputation and was recorded as early as the Southern Dynasties more than 1,400 years ago. Nanjing's duck dishes are famous throughout the country. In addition to Jinling roast duck, there are also salted duck, salted duck, roast duck, Jinling sauce duck, crispy duck, eight-treasure pearl duck, salted duck gizzards, Jinling sliced ??duck, duck blood vermicelli soup, etc. Each has its own characteristics.

According to historical records, around the time of the Qing Dynasty, Jingsu cuisine had already appeared in Nanjing. The so-called "Jing" means that Nanjing was the capital of the Six Dynasties and the early Ming Dynasty; "Su" means that Nanjing was the capital of Jiangsu Province in the Qing Dynasty. "Big food" describes Nanjing cuisine as expensive, elegant, gorgeous and generous. It is the rich products of the land of fish and rice in the north and south of the Yangtze River, the exchanges of water and land transportation and trade, the cultural influence of the gathering of humanities, and the exquisite folk customs that have given birth to Nanjing's food culture.

Our country's patriotic poet Qu Yuan recorded a large number of characteristics of Wu and Chu cuisine in "Songs of Chu", including beef tendon, barbecued lamb, braised turtle, braised turtle, boiled swan, braised teal, etc. After Wu and Sun Quan established their capital in Ye, the social economy developed rapidly at that time. As the largest commercial port in the country, Jinling's wealthy customers are "beautifully dressed and finely decorated". On both sides of the Qinhuai River, smoke from cooking is curling up, and the wine and food are fragrant. The representative of the heavenly chefs of the Six Dynasties, Yu Tai of the Southern Qi Dynasty was good at seasoning, and the dishes he prepared were very delicious, surpassing those eaten by the officials in the palace. Li Yu, the late emperor of the Southern Tang Dynasty, sent Gu Hongzhong to inspect Han Xizai's night banquet and drew the famous "Han Xizai's Night Banquet", which was a true portrayal of the Jinling family banquet at that time.

During the Tang and Song Dynasties, the catering industry was in the ascendant. Du Mu's poem "Boarding in Qinhuai" contains the sentence "The smoke cage is full of cold water, the moon is caged with gauze, and the Qinhuai River is close to the restaurant at night." Wu Jingzi's "The Scholars" was written with Jinling as the background. The great poet Li Bai traveled to Nanjing four times and wrote immortal poems such as "Ascending the Phoenix Tower of Jinling". Wang Anshi of the Song Dynasty built a half-mountain garden at the foot of Purple Mountain, lived in Jinling for decades, and wrote the generous and tragic masterpiece "Jinling Nostalgia". Yuan Mei, a talented scholar from the south of the Yangtze River in the Qing Dynasty, composed poems and essays and wrote a masterpiece on cooking, "Suiyuan Food List" in Xiaocangshan, Nanjing. The book was published in the 57th year of Qianlong's reign (1792), and was based on Jingsu cuisine. Cao Xueqin even used the actual records of famous dishes and banquets in the masterpiece "A Dream of Red Mansions" to provide an eloquent basis for the dominance of Jingsu cuisine in the country.

Nanjing is located in the middle and lower reaches of the Yangtze River, with a mild climate, fertile soil, rich products, convenient transportation, strong economy, and prosperous market, which has greatly promoted the development of the catering industry. There are not only many cooking ingredients that are the same as those from other places, but also many unique local cooking resources, such as: Longchi crucian carp with a small head, black back and thick meat; short-legged yellow green vegetables with short stems and fat leaves; tender meat Lake-cooked shelduck; herring from Wulongtan; Yunwu tea from Zhongshan; thin-skinned pig from Nanxiang; saury and anchovies from the Yangtze River... Some of these resources are produced in the suburbs, and some are in the city, and are used for making Jingsu cuisine. Provides unique conditions.

During the Republic of China, Nanjing’s local restaurants were clustered around the Confucius Temple. First Spring, Haidongchun, ***Hechun, Laowanquan, Changsongdonghao, Jingbinlou, Dajiji, Laobaoxin, Jinlingchun, etc. all advertise Jingsu cuisine to attract diners and show their harmony. Dishes from other places are different. Local chefs in Nanjing call themselves the "Jingsu Gang". According to statistics, dishes with a history of more than 600 years include steamed anchovies, crispy crucian carp, anchovies, and cabbage hearts; dishes with a history of 200 years include silken tofu, sunflower dumplings, ham-stewed sprouts, etc. Traditional famous dishes include canned meat, stewed raw meat, vegetarian mixed vegetables, stewed vegetable cores, eight-treasure pine tree, pine nut bacon, flat meat crisps, etc.

After liberation, restaurants such as Shao Fuxing (now Jiangsu Restaurant), Ma Xiangxing, Huayuan Garden, Liuhuachun, Luliuju, and Yongheyuan also introduced modern Beijing-Suzhou dishes, such as Huang Chengcheng's "Osmanthus Shrimp" Cake", doll-like "Double-tailed Shrimp Tray", delicate "Apple Chicken", gorgeous "Orchid Meat Roll", elegant "Colorful Fish Clips", fresh and refreshing "Ladle Duck Tongue", white hibiscus inlaid Jade's "Fiery Beans", "Stewed Chicken Fu" in a crispy soup, "Braised Cabbage with Crab Meat" and more.

Historically, Beijing-Suzhou cuisine consists of official dishes, market dishes, folk dishes, halal dishes, vegetarian dishes, and boat dishes. It is characterized by rigorous selection of materials, fine production, attention to knife skills, emphasis on original flavor, and emphasis on distinct seasons. It is salty but not bland, light but not thin, spicy but not strong, fat but not greasy, and crispy but not boneless without losing its shape. , smooth, tender and crispy without losing its rawness.

In terms of preparation, it specializes in wild vegetables and vegetables (i.e., colorful vegetables); in terms of cooking methods, stewing and braising are alternated throughout the year. Roasted fat duck, roasted catfish, and roasted crispy noodles are combined into the "Jinling Three Forks". The most influential dishes in the country are duck dishes and whole duck banquets, swallow's wing roast duck banquets, and shark's fin roast duck banquets. It enjoys the reputation of "Jinling duck cuisine is the best in the world".

Generally speaking, the cuisine of the Republic of China is the cuisine of Beijing and Jiangsu. The cuisine of the Republic of China is based on local Jingsu cuisine, supplemented by foreign dishes, including Zhejiang-Shaoxing, Guangdong, Guangxi, Hunan, and some other flavored dishes that were popular in Nanjing during the Republic of China. At the same time, the dishes of the Republic of China are the same as the dishes of Beijing and Suzhou. They have the same characteristics: exquisite selection of materials, exquisite workmanship, time-consuming and labor-intensive. Even the shape of the table, the timing and sequence of serving dishes, and the service skills of the waiters have certain differences. rules.

Looking back at history, Jingsu cuisine has a very good reputation, and many prominent families are proud of the Jingsu banquet. However, some people joke that Jingsu cuisine is just "rich on paper". Nanjing's catering market ranges from Cantonese cuisine, Shanghai-style cuisine, Hangzhou cuisine to Sichuan cuisine; from home-cooked cuisine, Jianghu cuisine, to new concept private kitchen cuisine, and even foreign hot pot is also launching a strong campaign. It can be said that on the culinary stage, famous actors and mediocre actors take turns to take the stage, and only Jingsu Cuisine watched silently as other local dishes became more popular with customers.

During the National Day Golden Week in 2007, hotel and catering sales in Nanjing exceeded 200 million yuan, an increase of 30% compared with 2006. This fully shows that Jingsu cuisine has not declined, but is just scattered. Since Nanjing's leading catering carrier that specializes in Jingsu cuisine is weak, more Jingsu cuisine pays attention to knife skills, is good at fire skills, has varied techniques, and has taste characteristics suitable for both north and south, which are implicit in other schools. sell like hot cakes.

In fact, over the years, Jingsu Cuisine, on the basis of absorbing the essence of foreign cuisine, has continuously introduced new styles such as Wangfu Chicken Wrapped Wings, Double Flavor Gourd Duck, Fire Tube Big Pork Wings, Braised Chicken Fu with Crab Meat, and Golden Beef Sauce. Duck, Yuhua anchovies shrimp, roasted duck rolls with reed and mugwort, roasted pork in a pot with lotus leaves, braised hen with mugwort, abalone juice soaked in oil, red lobster and other famous dishes. Jinling Hotel, Lion Palace, Dongjiao Hotel, Golden Eagle Restaurant, Ma Xiangxing, Green Willow House, An Leuan, Jinling Ren, Mingman Tianxia Hotel, etc., inherit authentic Jingsu cuisine, and also develop Nanjing folk flavor banquets, Qinhuai style Banquet, Jinling Whole Duck Banquet, Reed Artemisia Banquet, Jiangnan Water Village Banquet, Gucheng Lake Crab Banquet, Jinniu Lake Fresh Banquet, and Republic of China Premium Banquet. Among the many cooking schools, Jingsu cuisine makes Nanjing, a city with a long history, more and more show its glory as "the capital of gourmet food in the world".

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