Culinary History

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Answer: jessie

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August 16th, 2009 09:51 Huaiyang Cuisine, one of the world-renowned four major Chinese cuisines, is known as one of the four major Chinese cuisines, and has captivated countless diners both at home and abroad with its distinctive flavor characteristics. countless diners at home and abroad with its unique flavor characteristics.

Huaiyang Cuisine is the representative flavor of the middle and lower reaches of the Yangtze River (Yangzi River) and Huaihe River.

Yangzhou is the center and birthplace of Huaiyang Cuisine.

Huaiyang cuisine in the literature, when the "Shangshu" "Huaihai but Yangzhou" began.

Since the pre-Qin development to the Han and Jin dynasties, the history of Yangzhou has been "cooked food all over the list".

The Sui and Tang dynasties, the Ming and Qing dynasties are particularly prosperous.

Especially after the opening of the Grand Canal, Yangzhou became a land and water transportation hub for salt and waterway transportation, material distribution, and import and export ports, and was ranked as the third of the world's top ten cities with a population of more than 600,000 people.

Because of this, the eight convergence, sail wall, merchants flocked, such as clouds, economic and cultural highly developed, the history of "Yang Yi two" said.

In addition, Yangzhou is located in the lower reaches of the Yangtze River at about 120 degrees east longitude, 33 degrees north latitude up and down, the climate is suitable for the abundance of produce; located in the river network area, especially fertile plants and animals, fresh water, Su Dongpo, "Yangzhou to the soil to send less travel" poem mentioned fresh crucian carp, purple crabs, spring Brunswick, ginger sprouts, duck eggs and so on, Zheng Banqiao poems described in the fresh bamboo shoots, anchovies, and "bushel baskets bag crab, bamboo cage shrimp, wickerwork Bamboo cages, shrimp, willow through the fish", etc., are abound; seafood production areas are also close at hand.

These, constituting the strength of the distinctive culinary ingredients.

And with its distribution, focus on the geographical advantages, to extract the essence of the cooking techniques in the world, cohesion of Wu and Chu food culture of the essence, not only to exercise the world marveled at the knife, fire and other superb culinary arts, and brewed to adapt to all directions of the "fresh and calm, thick and pure and ready, salty and sweet moderation, north and south is suitable The flavor characteristics of the "North and South".

From this, the dishes are repeatedly passed on, the beauty of the point of the city, poetry and lyrics praise endless, celebrity inscriptions are particularly difficult to list, had the "Southeast good taste" of the reputation of the "Man Han Seat" was also the first to be seen in the "Yangzhou Floating Boat Records".

It is in this historical background and economic position on the basis of the breeding of Huaiyang Cuisine, the food culture of the accumulation of the depth of the sea has no equal.

Therefore, the early establishment of the status of a major flavor of Chinese cuisine.

Yang chef with "Yangzhou three knives" in the kitchen knife cloth art four sides, to the five continents.

In the West, know "stewed lion's head" "Yangzhou fried rice" people.

The other side of the ocean also from time to time telephone orders, naming the "Wenshi tofu" and other famous dishes.

In the sea, Huaiyang cuisine is more widely spread around the world, and become the object of the pursuit of a taste.

For example, the Diaoyutai State Guesthouse in Beijing, the Great Hall of the People and the Beijing Hotel, Huaiyang cuisine has always been one of the main flavor.

These, and the Huaiyang cuisine in the long history of the preferred precipitation of art and science has a close relationship.

From this, we can also understand that the founding of the country's "first banquet" with Huaiyang cuisine, since it is not an accidental choice.

To this day, Huaiyang cuisine is a famous chef, masters like forests.

They not only inherit, carry forward the fine tradition, and understand that innovation is the soul of development, the driving force of prosperity, and continue to develop, innovation, innovative dishes are endless, innovative banquets such as the Red Mansion Banquet, Full House Banquet, Banqiao Banquet, Meilan Banquet, and so on one after another, and attracted widespread interest at home and abroad.

Huaiyang cuisine is steadily moving towards new heights.

Chinese cooking is culture, science and art.

Huaiyang Cuisine is one of its major crystallization, and is also a major manifestation of the essential feature of Chinese cooking, "flavor as the core, to nourish for the purpose".

Back in the long history of Chinese cooking, the ancient cuisine, in addition to Lu, Sichuan, Guangdong, is the only exception to the provincial cities and regions called Huaiyang cuisine, also known as Wei Yang cuisine.

Ancient China, divided into nine states, Yangzhou for one of them; but with the general Wei, so the ancients loved to call Yangzhou Wei Yang, and Huainan is also one of the aliases of Yangzhou, so, "Yangzhou kitchen knife" under the dishes like to get two elegant name: Huaiyang or Wei Yang cuisine.

It should be said that a history of Huaiyang Cuisine is a history of Yangzhou people's survival, struggle and development; it is also a history of Yangzhou culture! From low level to high level, from rough to exquisite, from depression to splendor, is the basic vein of Huaiyang culinary history.

The descendants of every comment on the Huaiyang cuisine, commonly used the word "expensive".

This should be related to the salt merchants of the two Huaiyangs and the river officials of the world's food consumption, which is also a major guarantee for the growth of Huaiyang cuisine.

Xu Qianfang "Yangzhou Terroir Records" said: "Yangzhou natives, more than salt for a living, used to pomp and circumstance, fine cuisine, so Yangzhou feasts around the world famous, and dim sum method is extremely refined, soup buns and oil cake is particularly famous.

"By the salt merchants and salt officials of the dietary norms of the formation of the scene of the vast, elegant environment, peculiar dishes, the selection of materials rigorous, exquisite style of eating utensils, basically is the main features of Huaiyang cuisine replica.

A large number of classic dishes came to the table, such as touching the knife fish, saddle bridge, sunflower meatballs, dunking soup meat buns, three sets of duck, big boiled dried silk.

Li Dou recorded: "The cooking skills of the family kitchen is the most winning.

Such as Wu Yishan fried tofu, Tian Yanmen go fried chicken, Jiang Zhengtang ten kinds of pig's head, Wang Nanxi mixed sturgeon, Shi Fatty pear fried meat, Zhang Si Hui Zi whole goat, Wang Yinsan boneless fish, Wang Wen honey chello cake, tube big bone Dong soup, the (鮆鱼)糊涂, Kong Shuanan crab noodle, Monk Wenshi tofu, monk Saddleback Bridge, the flavor is to the overwhelming victory.

"" land and water cuisine treasures mixed fruits and vegetables, bead curtain ten miles drunken east wind ", Yangzhou catering mass market further developed, only" Yangzhou Boat Records "recorded in the famous restaurant with a name up to more than 50, Lean West Lake, painting sail sand fly, there are boatwomen line kitchen, to feast and drink to help touring.

This shows that the Qing Dynasty Yangzhou food market tends to rationalize the layout, business tends to be flexible, service tends to be thoughtful.

The intervention of the literati is the catalyst for Huaiyang cuisine on the peak in the mid-Qing Dynasty.

Literary intervention in Yangzhou cuisine, as far as the Han Fu, Tang poetry, Song lyrics have been associated, but the Qing Dynasty for the most part, we can now appreciate the Qing people Wing food history, Wing picking material, Wing dishes, Wing banquets, Wing culinary arts, Wing restaurant, Wing food, Wing drinking words of the poem at least in the 200 or more, so that the Huaiyang cuisine style more elegant, greatly enhancing the cultural taste.

After the founding of New China, especially since the reform and opening up more than 20 years, Yangzhou culinary world everywhere singing the story of spring.

Contemporary Huaiyang cuisine, with the Red House Banquet as its banner, has pushed the culinary culture, gastronomic science, and gastronomic art to new heights with newer and greater momentum, more refined techniques, and more beautiful pursuits!

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