Traditional drunken eggs

China's cooking ranks first in the world with its exquisite skills, exquisite seasoning and strong national characteristics. The development of China cuisine, traced back to its roots, is always inseparable from the "local culture" of various ethnic groups and places.

Cuisine (including local snacks) is precisely these folk "local dishes", which have been processed and perfected by chefs in past dynasties before they formed local famous dishes in all parts of China. The so-called "local cuisine" is the use of local specialties in a certain area.

The products are made into folk dishes with distinctive local characteristics. It is the embodiment of China people's regional diet, the foundation of local cuisine and the source of Chinese food. It can be said that "local cuisine" was, is and will be.

In recent years, it plays an extremely important role in people's diet.

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 generally do whatever they want. Convenient materials and on-site cooking. It is delicious and unusual. In China, there are many winding mountains, so it is natural for villagers living in them to "rely on mountains to eat mountains". There are many wonders in Shan Ye, such as pheasants, turtledoves, rabbits, snakes and even frogs.

In Nanshan District, Fujian Province, there is a frog called Stone Scale. Under the rocks in the streams and deep pools of Lushan Mountain, a famous scenic spot in Jiangxi Province, there is also a frog called Stone Chicken. These frogs not only have tender meat and delicious taste, but also have a good nourishing effect.

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From the beginning of the period, these have always been home-cooked dishes that people in mountain villages casually capture and stew. Now they are all introduced into shops and become delicious dishes in hotels and restaurants. Besides birds and animals, the delicious food at grand banquets and the diet in mountain villages.

Vegetarian dishes, especially fungi, such as wild mushrooms, auricularia auricula and Toona sinensis, are good raw materials for mountain people to cook. These wild vegetables and mushrooms that grow in the mountains have long been owned by urban aristocrats.

Greed.

There are many rivers and lakes in the inland areas of China, and various aquatic animals and plants are derived, which brings many benefits to the diet and life of villagers everywhere. Those famous freshwater fish, such as the Yellow River carp and the Yangtze River swordfish,

Fuchunjiang shad, Songjiang perch, Zhuxi giant salamander, etc. It is not surprising to local villagers that there are other kinds of fresh water, which are often local table delicacies, such as snails, shrimps and crabs. In addition to water,

Aquatic plants such as lotus root and lotus seed are also the favorite things for villagers who feed on water.

In addition, in the nomadic and animal husbandry developed areas of our country, 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 (especially halal food) created in life practice are still loved by herders.

Welcome, there are many halal foods. In dairy food, the experience of making, processing and eating dairy products by ethnic minorities in China is particularly valuable, which enriches the content of Chinese food culture, such as Mongolian milk tofu,

Su Su, Kazak kumiss, Tibetan yogurt and milk residue, etc. 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.

village

The unique flavor of local dishes is completely different from that of restaurants and hotels in shopping malls. However, rich people living in shopping malls and temples occasionally eat them, and they are often full of praise and spread all over the world, thus being unknown.

Suddenly, local dishes are worth a hundred times and famous all over the world. Su Dongpo was full of praise for them in "Fu on Vegetable Soup": "When you cook radishes, turnips and bitter vegetables, you can eat them without sour sauce, but they have a natural taste." Local dishes are cooked locally with local raw materials.

Local production, production and consumption do have a unique local flavor, which is the embodiment of natural flavor. We can often see some people with yellow hair and blue eyes eating baked sweet potatoes on the roadside, staying in hotels and eating in the street.

Food stalls, the more local, the more exotic they are. Although foreign China people are obsessed with the traditional local flavor, how many local flavor dishes can not be passed down with the changes of the times. In ancient times,

The diet and cooking life of ordinary rural residents 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 ancient local dishes from the words recorded by literati.

The essence of cooking. This is indeed a great loss for China's cooking, but it also gives the latecomers a broad sky.

In today's cities, food life is very rich, food industrialization is highly developed, and people are more pursuing health.

Healthy food, so the diet began to sing the slogan of "back to nature", "return" and "nature". Under this diet trend, the development of local cuisines was welcomed and valued by the public. Local dishes have distinctive "local" characteristics.

Although it has a strong pastoral flavor, it has a wide range of applications. Whether it is a four-or five-star high-end hotel or a family-style individual restaurant, these varieties are inseparable. It is really welcomed by high-end guests, and middle and low-end guests really like it.

It is 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. They often see some big hotels and open a "local restaurant" or

The decoration design of "country food street" is also quite ingenious. 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 more and more advanced, but at the same time it is more and more primitive. While people advocate nature and hope to return to nature, they are also fascinated by the original flavor 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.

salty

Laoliu Hotel in Guihua Town, a suburb of Ningxia, is a restaurant specializing in Xianning local dishes. They have dug up many dishes with Xianning's unique local flavor from the people for more than ten years, and now they have become their signature dishes, such as steamed bacon with dried beans and wheat.

Sauced meat, bitter vegetable soup, boiled loach with hoof flowers, roasted wild pork, mixed noodles, crisp rice porridge, etc. The raw materials used are all Xianning specialties, and some ingredients are unique to Xianning. In recent years, the local dishes of Laoliu Hotel are selling more and more vigorously, and many places have gone abroad.

People 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 ones.

Some local dishes, although they also pay attention to the shape and setting of dishes, are not obsessed with the pursuit of superficial splendor, but pay more attention to simplicity and truth, as long as they are suitable for accompanying meals or strengthening the body.

No matter how high or low, everyone can go to the table. 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 fried corn with pine nuts, which is expensive.

The development and utilization of these "corn coarse grains" dishes is the embodiment of returning to the natural trend at present.

Look again, pickles, pickles, pickles and sauerkraut have become the most popular foods in restaurants today.

Conventional products such as douchi, bean paste, sweet noodle paste, hot sauce and fermented bean curd have long been indispensable in the hotel kitchen, while preserved eggs, rotten eggs, drunken eggs, chicken, bacon, sausages, drunken crabs and salted fish have become the favorite varieties of the host. Local dishes,

Absorbing nutrition and using valuable things for my use is an examination paper in the hands of today's chefs. It is in the soil of local diet that chefs in China absorbed the essence, such as Yangzhou fried rice with eggs and Sichuan-style dishes with local characteristics.

Meat and the like are folk and famous shops.

Third, the incorrect development trend.

But now, just two years ago, there is a fierce "retro" trend in the catering industry. What "earthen pottery village",

"Red Lake Hall". Restaurants with vulgar names have appeared one after another, vigorously advocating "eating meat in large pieces and drinking in large bowls" to arouse the strong "retro sentiment" of urbanites with a Jianghu-style eating method. The restaurant layout is like opening a red lake.

Banquet, or like a criticism meeting, all kinds of services are inexplicably fresh. Almost all its dishes are "coarse but not greasy": local bacon, local kimchi and so on are put in those dishes with strange names, and the cooking method is the same.

Do whatever you want. Looking at these new restaurants, their business strategy is not only to attract business with the word "strange", but also to use people's curiosity to hook people up. Once people lose their freshness, they will close down without surprise.

These restaurants fundamentally violate the traditional cooking spirit of China, and don't really pay attention to the development of local dishes. Instead, they just focus on the word "local" in an attempt to please by using the profound history and culture of China to reproduce history.

This world, putting the cart before the horse, forgets that modernity is modernity, and modern people don't want to live in the old times.

Conclusion:

Local dishes are simple and delicious, and pay attention to "natural taste", whether in the past, now or now.

In the future, it will play an extremely important role in people's diet. Hotel chefs should open their minds and broaden their horizons. They can introduce and transplant local dishes, especially those undeveloped ethnic local dishes, or make them carefully.

Careful selection of materials, careful processing, grasping the cooking time and truly showing the "natural flavor" of dishes will definitely attract a group of high, medium and low-grade guests. As long as you are a conscientious person and good at learning, you will be able to innovate.

All the dishes are here.