During the Qing Dynasty, what kind of lamps appeared in Yangzhou banquets?

Core Tip: Food culture is an important part of folk culture, occupies a central position in people's daily life, and is the result of the long-term accumulation and inheritance of the colorful life of the people. In this inheritance, the demonstration effect of the upper class on the lower class people is very obvious. In this fertile land in the central region of Shanxi, the demonstration and influence of the Jin merchants in the people's food culture is very prominent. Variety of Jin merchants as wealthy, idle gourmet, for the dietary needs, always try their best, chasing the new and different. Such as Qixian rich merchants Qiao family recipes concentrated in Beijing, Sichuan, Lu, Guangdong, Suzhou, Yang, Zhejiang, Hunan cuisine of the essence of the region. Qiao's food ingredients are very delicate, such as sauce melon to Yangzhou authentic production, squeeze wire coriander from Sichuan, curd, black beans need to be purchased from Beijing, Tianjin. Whether flying in the sky, or swimming in the water, or walking on the ground, all kinds of animals and birds and fruits and vegetables can be placed on the table of the Qiao family. Qiao family's main meal, every meal has a rare sea food. Because of the food, the Joe family usually spends fifty or sixty dollars on each table meal. Because of the businessmen to pursue food, so many special food in the local came into being. The famous Taigu Cake was created by the demand of the merchants. Taigu cake, the original name of the sweet cake, started in the Qing Dynasty during the reign of Xianfeng, when the Taigu merchants gathered, commercial capitalists live extremely luxurious. Taigu City, South Gouzi Village, there is a Xiangyuan people open the cake store, the store owner in order to make money, catering to the village of rich merchants member of the family more and more high enjoyment of life, pondering, repeatedly practiced, and finally made this sweet cake. This cake is sweet but not greasy, crispy but not broken, fresh and delicious. Later, because of the special method, and out of the valley, so it is called Taigu cake. Qingxu Meng Feng cake is a local traditional food, it is fragrant, soft, crispy, sweet, cool characteristics of the long-standing reputation. In the 10th year of the Guangxu era, a wealthy family named Feng in Nanliwang Village hired Zhao Jinshan from Mengfeng Village to cook for the Feng family. In that year, in order to celebrate the Spring Festival, the Feng family requested that they did not eat the same meal every day during that month. Despite his excellent cooking skills, Mr. Zhao's ten days of variations had exhausted his skills. One day, even with white flour and oil to make cakes, I did not expect the dough is too thin, can not be shaped, had to use a spatula to shovel pieces, placed on the griddle, and then covered with a skillet baked. The owner of the food, feel very delicious, asked to continue baking, which is the beginning of the production of Meng Feng cake. Later, Zhao Jinshan returned to Meng Feng, borrowed two hundred dollars to open the cake store, mainly operating Meng Feng cake. An endless stream of passing merchants, Meng Feng cake to all parts of the Meng Feng cake, Meng Feng cake is also widely spread. Qixian Dongguan Town's smoked meat, Taigu's soup faded donkey meat is also famous for specializing in rich merchants Qiao family. The production of exquisite Pingyao beef is also adapted to the local food is not tired of fine food style and produce, and widely loved by the public. Not only that. There are many common foods and dishes in Jinzhong, which were eventually made famous by merchants. For example, "dry roasted elbow" was originally an ordinary dish, but because of the rich merchant Cao family's favorite and famous for a while, became the traditional flavor of the Taigu famous dishes. In order to meet the ever-changing dietary needs of the Cao family, the Cao family's cooks always racked their brains. Once, the chef, Mr. Li, burned the elbow, but forgot to pour the soup on the table, and was worried about being punished by the master, but unexpectedly, the master liked it very much, and he was rewarded for it. Since then, "dry roasted elbow" has spread. Until the eve of the Anti-Japanese War, the Valley of Longsheng long, Desheng Park, Qing and Yuan and other restaurants, are "dry roasted elbow" as a famous dish launched. In view of the pursuit of delicious business, the chef will try to change the pattern. For example, Taigu has a dish called "Buttermilk Ice Flower", the practice is to pound the ice into the size of a walnut, into the white flour rolled a few times, immediately in the frying pan fried, put in a hurry and quickly salvaged, placed on the plate, sprinkled with sugar that is. Eat outside the crisp inside the cool, unique flavor. Food is not too fine businessmen on the pursuit of delicious food, not only pay attention to the pattern of change, and exhaust all the food, and the introduction of foreign food. Such as the former Taigu feast in a famous dish "braised river pool", is made of python meat. There are shark's fin, stone toad, etc. is introduced by merchants from abroad. According to the former Taigu Guangshengyuan pharmacy chef Chen Xirong records, eating stone toad in the South, the north of Tianjin is also eaten, and then imported into the Taigu area. There is also a dish called "stick bird", the main ingredient is sparrow. This dish was introduced to Jinzhong Tianjin. Tired of eating chicken, duck, fish, meat, sea food, so the chef of the rich merchants invented a local specialty of "Shuang Cai". "Burning Nim head" is a former Jinzhong "taste" dishes. "Nim head" is commonly known as the local people "sorghum mold". Practice is to use sorghum mold mold wrapped in egg batter deep-fried, then with ham, cucumber and other burned. For the past dietary concerns, I often hear the old man's praise in the countryside survey. Taigu gully village after the giant businessman Mr. Wenxiu said, when many of the food is particularly fine work, both time-consuming, but also pay attention to the materials, and a variety of varieties, different names. For example, pastries, there are specifically for children to do full moon moon cake, there are children planting pox with the scab cake, there are specialized in seeing the patient with the stomach cake, bee cake; someone sent after the death of Wanyong cake, Bai Zi cake. And the number of amazing, such as full moon for children to send moon cakes, big families to send five or six hundred pounds, pull a large car. He described himself as opening the confectionery store one year sold 120,000 pounds of moon cakes; because of his moon cakes of good quality, there are Yushe and other outsiders also come to buy. Many of the food due to the materials used, time-consuming work, today has been lost. In such an atmosphere, although the folk can not have the delicacies of the sea, but also try to pay attention, cooking fried, burst, fried, fried, braised, simmered, marinated, sauced, mixed, all sorts of things. Staple food coarse grain fine do, fine grain fine do, so that the coarse tea and rice patterns change. Along with the pasta in Jinzhong to this day, is still a wide variety of names, countless, showing the local people of the past diet of heritage and innovation. Frequent Banquets In addition to family enjoyment, merchants also have frequent interpersonal and business contacts. In this kind of interaction, food and drink become an essential medium of communication. In every cup and chopsticks interlaced, goblet entertainment, in the carefully constructed gastronomic mood, a pile of sale transaction ...... Jin merchants of this universal dietary exchanges, greatly enhancing the scale and grade of the local feast. Such as Qixian's first big dish "eighty-eight pieces of sea bowl seat", there are 4 dry, 4 fresh, 4 meat, 4 vegetarian, 4 sea bowl, 16 fried, 16 chowder, 16 waist, 16 soup and four staple food, counting 88 pieces. 16 fried to seafood, meat-based dishes, 16 chowder to the mountain treasures and sea-food boutique is the main 16 soup soup is concentrated in the soup of the essence of the 16 waist is the local noodle dishes. Meals pay attention to the eating atmosphere, the entire banquet on the food in order, the table row, elegant form, extraordinary momentum, set science, elegance, etiquette as one. Giant businessman Qiao "in the hall" with this feast entertained the governor of Shanxi. Jinzhong business exchanges in a warm atmosphere, banquets have become commonplace. "One hundred single eight generals seat", "eighty-eight pieces of sea bowl seat", "four four to the end of the seat", "eighty-eight sixty-four seats ", "eight dishes and eight bowls," etc. were the famous merchants feast in Jinzhong. The most common socializing banquet "eight dishes and eight bowls" is also very sumptuous, counting sixteen dishes, plus a soup and four staples: eight dishes and eight bowls of four vegetarian dishes: its dried fungus, pine eggs, golden needle dried rot, onion oil cucumber; four meat dishes: five spice chicken, five spice smoked chicken, seaweed mushrooms, slices of white meat; eight bowls: lama meat, eight treasures of the lotus seed, gold and silver treasures, Braised Fish, Steamed Cherry Pork, Lamb and Radish, Crystal Elbow; One Soup:Eight Treasure Congee Four Staples: Rolls, Bean Buns, Crispy Cake, Buddha's Hand. Dietary concerns, led to the production of condiments, vinegar is a common condiment. Shanxi people especially like vinegar, and good at brewing, a little bit of economic surplus of well-off families, are brewed for their own use. At the end of the Qing Dynasty and the beginning of the Civil War, the vinegar workshops in Shanxi province were mainly concentrated in the area of Jinzhong, and the scale of workshops in Jinzhong was obviously larger than other places. This geographical distribution of vinegar industry is obviously the result of commercial prosperity in Jinzhong. Wine is an important drink in people's diet. Because of the businessmen's extreme pursuit of deliciousness, local winemaking was common and the technology was perfected day by day. In the 1916 Panama International Exposition, Shanxi awarded four kinds of wine are produced from Jinzhong: Fen wine, won the first class gold medal, Fenyang production; Fort wine, first prize, Yuji production; Xianhengchong yellow wine, silver medal, jiexiu production; wine, first prize, Yuji production. From this, we can see the prosperity of brewing industry in Jinzhong. Cooking skills advanced The diet and frequent banquets and drinks, will inevitably bring the cooking skills of the refined and improved. At that time, many merchants and wealthy families had famous chefs cooking at home, but they still wanted to change their tastes, and they often appointed restaurants to deliver food for them. Many dietary operators will do their best to meet the diverse dietary needs of the rich. Such as Qi County Jixingyuan Hotel out of high wages to hire handy, skillful chef Ma Bao cooking. The general situation is, what the hotel, what the guests eat. And Jixingyuan is according to the guest demand for cooking, guests want to eat what the hotel to do. As long as the guests can point out the meal, Ma Bao will be able to make, and to ensure that guests are satisfied. At the same time, Jixingyuan Hotel also specializes in fine meal delivery. In order to adapt to this demand, many people around Jinzhong to learn cooking, making the local famous chefs. Such as Fenyang County, Xuan Chai Fort villagers in Beijing and Tianjin during the years of the country alone, no less than ten famous chefs. These people will be the big city cooking techniques taught to people in their hometowns, so that the flavor of their hometowns and the fusion of Beijing and Tianjin flavors, even if it is a farmhouse meal, but also to do a tasty, distinctive. Qixian Chen Xirong is also a local chef with a great reputation. He studied hard, cooking skills, has been sent to Hebei Anguo, Hong Kong, Guangzhou, Shanghai, Beijing, Tianjin and other places as a branch chef. In order to pursue the color and taste of the dishes, the chef is quite concerned about the knife, fire, and reconciliation, and also cares a lot about the shape of the dishes, such as the gossip fish maw dish, which is made of fish maw and chicken breasts as the main ingredient, and then arranged into a gossip shape with slices of yucca, and the old cake, etc., to achieve the effect of the shape of the good taste. In order to maintain the color and taste of the dishes, the local cookery also has a unique method of treatment of animals, such as Chen Xirong collection of recipes talked about the removal of black spots on the skin of ducks, that is, before the slaughter, will be poured into the duck abdomen vinegar, and then allow the duck to move freely for half an hour and then killed, so that the ducks of the black spots can be easily removed. Local chefs also choose different main ingredients according to different seasons of the year to ensure the deliciousness of the food. For example, when talking about Zhenjiang silk fish in the recipes assembled by Chen Xirong, he said that the best season for this kind of fish is to eat it before and after the Qingming Festival, when the fish has a silver-white color with golden light around its eyes. After May the fish's eyes around the red, the meat is not good. There is also a difference in the amount of salt used in food between winter and summer. Chen Xirong collection of recipes are also part of the medicinal diet, used for some of the diseases of health care, reflecting the importance of local cooking on the way to health. In short, Jin merchants focus on the demonstration of diet, can be described as subtle, silent. Being in the middle of it, the family learns from experience, gradual convergence, thus forming the Jinzhong people pay attention to the diet of the general food style. This food style has been passed down for a long time, and the influence is still present today. Attachment: eighty-eight pieces of sea bowl seat four dried fruits: plums, apricots, dried peaches, melon strips; four fresh fruits: bananas, lychees, oranges, pineapples; four meat dish: crystal elbow, five spices shredded chicken, elbow flower, bad chicken; four vegetarian dish: mahjong sea cucumber, flag silver ear, seaweed mushrooms, jellyfish; the first bowl: pigeon's egg bird's egg vegetable four stir-fry: steaming roasted sea cucumber, stir-fry chicken, stir-fry tenderloin yucca slice, pulling the silk of the egg; four braising: braising the fish bone, braising the lily, braising the lotus seed, braising the fish maw; braising the fish belly; braising the lotus seed, braising the fish belly; braising the fish belly. four braised: braised fish bone, braised lily, braised fish maw; four waist rice: bird's nest pastry, Luo Si box, lasagna leaves, ham and radish cake; four soup: alfalfa soup, seaweed soup, silver fungus soup, yellow ear soup; the second bowl: steamed whole duck four fried: fried squid rolls, fried eggplant folder, fried lotus root folder, fried cucumber folder; four braised: braised fish tendon, braised silver fungus, braised sanshen, braised yellow ear; four waist rice: steamed dumplings with three kinds of freshness, mung bean cake, lotus leaf cake, duck egg snacks; four soup: sea cucumber soup, squid soup, three freshness soup, milkweed soup , three fresh soup, squash soup; the third bowl: steamed elbow four fried: fried slightly fish, osmanthus dried scallops, plucked grapes, sweet and sour chicken strips; four braised: braised swallows, braised squid, Ge indica mash, braised sea cucumber; four waist of rice: slightly plums, a nest of silk, sugar triangles, pea noodle squat; four soups: dried scallop soup, blanch mutton soup, chicken heart soup, duck tongue soup; the fourth bowl: ice sugar lotus four fried: fried nimrod, fried mushrooms, roasted abalone, stir-fried gray bag; four braised: Braised blanch lamb, braised silver wire, braised chicken blood, braised oyster eggs; four soups: lotus soup, lily soup, chicken blood hot and sour soup, seaweed cabbage soup; four buckle bowl: gold and silver crisps, lama meat, quail and eggplant, chrysanthemum white; staple food: steamed buns, rolls, dumplings, pot strips

The answer is from the official website of the North-South Tourism Travel Network