History of marinade

First, the history and culture of Chaozhou brine

Before the early 1980s, the Guangdong people have been enjoying the brine varieties of "general brine" as well as "fine brine (oil chicken water)" and other traditional fixed formulas, and the production of brine using the material Most of the ingredients used to make the marinade are mainly spices and herbs, water or soy sauce, focusing on the black bean aroma, but lack of meat flavor and freshness, and the taste is focused on the salty and sweet.

In the late 80s and early 90s, with the deepening of Cantonese food exchanges with the outside world, Cantonese marinade set off a "marinade revolution".

Under the guidance of a series of flavoring concepts such as "to roast chicken is good, spices plus good soup" to "singing depends on the cavity, cooking depends on the soup" and so on, drawing on the modulation of Sichuan marinade, adding its own unique spice preparation of "Chaozhou marinade". Chaozhou brine" was born. "Chaozhou brine" in the addition of Jinhua ham, big bone, earth fish, scallop and other fresh ingredients, so that the "new school" brine varieties not only with a strong flavor of herbs, but also increase the freshness and meat flavor.

"Chaozhou marinade" and "white marinade", "fine marinade" into a three-pronged trend, so that the Cantonese marinade food to increase the charm of the teeth and cheeks.

Under the guidance of this concept of reform, all marinades have undergone a renovation: in their original color has not changed under the premise of the same added to the marinade to increase the freshness and meat flavor of the raw materials, and in terms of taste to change the traditional salty-sweet taste to thick and not salty as a guideline to the original marinade recipe for a new life.

Second, the history of brine you understand, why so many people fell in love with the flavor

The initial formation of brine experienced from the King Hui of Qin ruled Bashu (221 BC) to the Ming Dynasty stage of history, about more than a thousand years of time. After the construction of Dujiangyan water conservancy project by Li Bing, the governor of Shu County in Qin Dynasty, he sent people to produce the earliest well salt in Sichuan by wearing the Guangdu Salt Well, and "Huayang Guo Zhi" written by Chang Qu of Western Jin Dynasty described the dietary customs of that time, which were "still savory and fragrant" and "fish salt, tea honey and salt". "Fish salt, tea honey, and Dan pepper" were recorded in the Records of Huayang Guo Zhi written by Chang Qu of the Western Jin Dynasty. From this, we can see that people had already learned to use rock salt and pepper to make brine.

By the time of the Western Han Dynasty, due to the large number of well salt mining and use, the Sichuan people "still taste, good spicy" eating habits have been initially formed. West *** Zuo Si in the "Shu Du Fu" in the "tune Fu five flavors", sweet and sweet. Five meat and seven dishes, haze hate fishy, you can practice the spirit of blood, and not Biji" records, tune with five flavors is the halo of the way to seasoning. "Shudu" is one of the written "Jin Cheng Shi Guo, and the 帀 in the district. The city was both beautiful and noble, and was actually called Chengdu. At that time, production was already very rich, and the economy also developed rapidly, which is also the source of the name "Chengdu" "Silkworms Rayon, reeling and weaving; fish mallards Duyu, fishing, hunting and cuckooing. One year to become a gathering, two years into the Euphrates, three years Chengdu".

After the Three Kingdoms and the Wei Jin and North and South Dynasties period of padding, Sichuan halogen in the Tang Dynasty has taken a big step. In order to find inspiration for their poems, the Tang dynasty's migrants liked to drink wine while writing their poems. The court's drinking pleasure has nothing to do with wine. Drinking is not without good food. This promotes the further development of Sichuan-style marinated vegetables.

By the Ming Dynasty, people's dietary practices focus on health food therapy. In particular, the Ming Dynasty, "Drinking Meals" and "Materia Medica" came out to promote the people of the dynasty and the field to pay more attention to therapeutic food. As recorded in some of the medicinal materials that can prevent and cure diseases, and can produce flavor, to achieve the purpose of flavoring, so most of them are used as brine seasoning.

Third, the history of the development of brine products

With cooking utensils, people began to toss cooking techniques. "Retort", "steam", "fried", "boil", "branding "and other methods have arisen successively. From this variety of primitive cooking methods, gradually developed to "Qimin Yaojutsu" in the introduction of the "green meat method", that is, "brine" and "dip" of course the originator. To the Ming and Qing dynasties, "brine" materials and recipes are basically fixed, since then, "brine" this production method officially on the stage.

Marinated products are traditional Chinese food, its main feature is that the finished products are cooked, can be eaten directly, the product is rich in taste and unique flavor. Halal is not a single cooking method, but a set of cooking (heating) and flavoring both in one, his characteristics are very obvious, with: easy to take, can be rich and frugal; texture palatable, rich flavor; pleasant aroma, moist and not greasy; easy to carry, easy to store; increase appetite, beneficial to nutrition .

and "brine" twin is "dip", "brine" flavor heavy and "dip" flavor light, the Chinese Chinese cuisine is differentiated by region. In the Middle Kingdom, where the climate changes greatly, it is necessary to supplement calories in the diet to meet the demand, so "heavy flavor" and "more fat" are the main; in the Northwest, especially in Ba Shu, due to the advantages of the environment, it is "pungent "and" spicy "long; and Lingnan region, especially in Guangdong is located in subtropical, mild climate, taste to" light "and" refreshing "known as" South Known as the "South Baptist North Halogen" said. The main ingredients used in different schools of marinades are more or less the same, but the amount and the method of preparation make the flavors very different. In general, however, brines are divided into two categories: red brine and white brine. Red brine, plus sugar color brine food is golden yellow (coffee color, such as brine beef, golden yellow, such as brine fat intestines, etc.) White brine, without sugar color brine food is colorless or color (white brine chicken, white brine tripe pork belly, etc.).

Fourth, the origin of halogen Road

Sichuan Halogen Road Food Culture Communication Co., Ltd. was founded in 1995, is the key leading enterprises in Sichuan Province halogen food culture. Ltd. is mainly engaged in brine recipe research and promotion. The subordinate "Halo Road" trademark has been awarded the famous trademark of Sichuan Province.

In recent years, the company has diversified its operations to take shape, and the company's strength continues to grow. The company has hundreds of directly-managed stores and franchised stores in and outside the province, the sales network throughout the country in large and medium-sized cities. Sichuan Halogen Road Food Culture Communication Co., Ltd. adhere to technological innovation, management innovation, marketing innovation, and the establishment of product development centers, quality testing centers, staff training centers, product technology research and development capabilities and production capacity in the brine industry is far ahead.

The origin of Sichuan brine:

The initial formation of Sichuan brine has gone through the historical stage from the Qin Hui Wang ruling Ba Shu (221 BC) to the Ming Dynasty, which is about more than a thousand years. After the construction of Dujiangyan water conservancy project by Li Bing, the governor of Shu County in Qin Dynasty, he sent people to produce the earliest well salt in Sichuan by "wearing Guangdu Salt Wells", and "Huayang Guo Zhi" written by Chang Qu of Western Jin Dynasty traces the dietary custom of that time, which is "still savory, good pungent" and "fish salt, tea honey, and salt". "Fish salt, tea honey, and Dan pepper" were recorded in the Records of Huayang Guo Zhi written by Chang Qu of the Western Jin Dynasty. From this, we can see that people had already learned to use rock salt and pepper to make brine.

By the time of the Western Han Dynasty, due to the large number of well salt mining and use, the Sichuan people "still taste, good spicy" eating habits have been initially formed. West *** Yang Xiong in the "Shu Du Fu" in the "transfer of five flavors", sweet and sweet. Five meat and seven dishes, haze hate fishy, can practice God blood, not Bibi" records, tune Fu five flavors is the halogen way of seasoning.

After the Three Kingdoms and Wei Jin and North and South Dynasties period of padding, Sichuan halogen in the Tang Dynasty has taken a big step. In the Tang Dynasty, people liked to drink wine while writing poems in order to find inspiration for their poems. The court's drinking pleasure has nothing to do with wine. Drinking is not without good food. This promotes the further development of Sichuan-style marinated vegetables.

By the Ming Dynasty, people's dietary practices focus on health food therapy. In particular, the Ming Dynasty, "Drinking Meals" and "Materia Medica" came out to promote the people of the dynasty and the field to pay more attention to therapeutic food. Because some of the recorded medicinal materials that can prevent and cure diseases, but also to produce flavor, to achieve the purpose of flavoring, so most of them are used as brine seasoning.

From the eighties, with the reform and opening up, engaged in the collection of Sichuan brine cooking technology, summarize, teaching, research, development of professionals continue to increase, so that the Sichuan brine cooking technology is more exquisite, more varieties. As a result, Sichuan marinade has entered an unprecedented period of prosperity.

V. How long the history of Hunan brine powder

The origin of rice noodles, is for the convenience of eating.

Guests came, washing rice cooking too slow; rice noodles are cooked, easy to cook, easy to carry out. In the past, rice flour was considered a "high class food", and only "fried rice flour" was served to guests during celebrations and special festivals.

According to the records, "rice noodles" the origin of this food is: when "five hu chaotic China, the Chinese migrated to the south of Fujian, Zhejiang and Gan, still to rice press strips and food, that is, today's rice noodles, so the historical argument that: the north is used to eating noodles, to the south to rice to make noodles, is the origin of the present day rice noodles. Today, the mainland to the south of Jiangxi, Fujian, Guangdong, Guangxi is famous; Taiwan is famous for Hsinchu rice noodles.

Among them, Jiangxi rice noodles with its unique flavor can be felt and famous at home and abroad, Guilin, Guangxi, with the traditional cultural colors "over the bridge rice noodles" and famous, Fujian, Guangdong, rice noodles have a long history. Today's rice noodles have evolved into a variety of varieties, flavors and styles.

Fine as silver wire; there are even hollow rice noodles, such as Italy's macaroni (flour products) XXXXXX Ltd. macaroni (rice products); there are instant noodle-style instant rice noodles, with boiling water can be eaten, convenient and quick; there are nutritional rice noodles; rice noodles to today, to more and more favored, more and more people take it as a breakfast, Night snacks as a staple food.

Six, the historical origins of dried marinated tofu

China is the hometown of soybeans, China's cultivation of soybeans has a history of five thousand years. It is also the first country to develop and produce soy products. Western Zhou Dynasty to the Spring and Autumn Period, people take the soybean (i.e. beans) as the main food. Farmers sang about it more than once: the middle kingdom has beans and peas, the common people to pick. Picking beans and peas, baskets of grain. July cooking sunflower and silence. Ancient people not only the soybean as a staple food, and gradually developed the tofu, do tempeh, soy sauce, raw bean sprouts, oil ......, as well as the production of other soybean products, which is a major contribution to mankind. Only the usual tofu a product, so far has been popular in the world carry on! Tofu originated from Liu An, King of Huainan in the Han Dynasty. Liu An, King of Huainan, the grandson of Liu Bang, Gaozu of Han Dynasty, the son of Liu Chang, King of Huainan Li, inherited his father's title as the King of Huainan, all Shouchun 42 years. Liu An kept thousands of magicians, all of whom were very skillful in the secret ways of the immortals

The way of Hongbao. Among his disciples, Su Fei, Li Shang, Tian Yu, Jin Chang, and Zuo Wu were the most famous, and they were called the Eight Dukes. The eight males spent their days with Liu An in the northern mountains of Shouchun City refining the elixir of immortality. Liu An and others in the alchemy of the elixir, occasionally gypsum point soybean milk, after chemical changes into tofu. There are many accounts of Liu An's invention of tofu in the canonical books. Records of the invention of Liu An tofu as many as 40 or 50 kinds of books. The main points are summarized as follows: "Dictionary" records: "with beans. Manufacturing method, water immersion pulp, remove dregs, fried into a precipitate with salt brine juice, on the kettle to collect, but also into the cylinder with gypsum collectors. Legend has it that Liu An, King of Huainan, made." Song - Zhu Xi "Liu Xiu wild vegetables and food thirteen poems rhyme": planting beans bean seedlings rare, exhaustion of the heart of their own corruption; knew that the Huainan technique, An sit to get silk cloth. This is the earliest mention of tofu in the extant literature for the Huainan technique. Yuan - Wu Rui's "Daily Use of Materia Medica": the method of tofu began with Liu An, the king of Huainan in Han Dynasty. Ming Ye Ziqi, "Caojuzi - miscellaneous production chapter": tofu began in Han, Huainan King Liu An's technique. The Ming Dynasty poet Su Bingheng wrote the poem "Tofu Poem", which reads: "The best of the Huainan technique was passed down, and the skin was faded to see the essence. A wheel of mill flowing agar liquid, a hundred boiling soup rolling snowflakes. The eaves are shadowed when dipped in a tile jar, and the jade is flawless when cut by a golden knife. Who knows the flavor, more in the monks and Taoists."

Ming Li Shizhen "Compendium of Materia Medica - Valley Department - Tofu" cloud: the method of tofu, began in the Han Huainan King Liu An. Ming Chen Jiru "series of books - group broken record" cloud: tofu, King of Huainan Liu An made. Ming Luo Xin, "the original": Liu An began to make tofu.

Qing - Wang Ji "things original will", said the Western Han Dynasty ancient books have Liu An made tofu records. The history of the Zhi is a letter, can be completely relied upon. Ming and Qing Dynasty Fang Yizhi, "the nature of things" cloud: beans as rot, passed from the King of Huainan. Ancient historical sites is the archaeological basis of tofu culture. China's second tofu culture festival, held in the ancient city of shouxian "tofu culture international symposium", experts and scholars were invited to visit shouxian museum. Saw the water mill unearthed in April 1965 in Shouxian Cha'an Township, Wafang Village, Zhuang team in the Han Tomb. From the unearthed artifacts, tofu invented in the Han Dynasty time and place can be sure of doubt. King Liu An of Huainan invented tofu. Over the next two thousand years, tofu production gradually spread throughout China. The working people of different regions have improved it according to the regional characteristics, and finally formed the tofu culture in China. The two sides of the Taiwan Strait for the light of tofu food, promote national culture, in September 15, 1990 were held in Beijing and Taipei, the first China Tofu Culture Festival, and determine September 5 - the inventor of tofu King Liu An's birthday for the China Tofu Culture Festival, held annually to commemorate the grand activities.

VII, the historical origin of the old tofu

China is the hometown of soybeans, China's cultivation of soybeans has a history of five thousand years. It is also the first country to develop and produce soybean products. From the Western Zhou Dynasty to the Spring and Autumn Period, people took soybeans as their main food. Farmers sang about it more than once: the middle kingdom has beans and peas, the common people to pick. Picking beans and peas, baskets of grain. July cooking sunflower and silence. Ancient people not only the soybean as a staple food, and gradually developed the tofu, do tempeh, soy sauce, raw bean sprouts, oil ......, as well as the production of other soybean products, which is a major contribution to mankind. Only the usual tofu a product, so far has been popular in the world carry on! Tofu originated from Liu An, King of Huainan in the Han Dynasty. Liu An, King of Huainan, the grandson of Liu Bang, Gaozu of Han Dynasty, the son of Liu Chang, King of Huainan Li, inherited his father's title as the King of Huainan, all Shouchun 42 years. Liu An kept thousands of magicians, all of whom were very skillful in the secret ways of the immortals

The way of Hongbao. Among his disciples, Su Fei, Li Shang, Tian Yu, Jin Chang, and Zuo Wu were the most famous, and they were called the Eight Dukes. The eight males spent their days with Liu An in the northern mountains of Shouchun City refining the elixir of immortality. Liu An and others in the alchemy of the elixir, occasionally gypsum point soybean milk, after chemical changes into tofu. There are many accounts of Liu An's invention of tofu in the canonical books. Records of the invention of Liu An tofu as many as 40 or 50 kinds of books. The main points are summarized as follows: "Dictionary" records: "with beans. Method of manufacture, water immersion pulp, remove the dregs, fried into the precipitate with salt brine juice, on the kettle collection, but also into the cylinder with gypsum collection. Legend has it that Liu An, King of Huainan, made." Song - Zhu Xi "Liu Xiu wild vegetables and food thirteen poems rhyme": planting beans bean seedlings rare, exhaustion of the heart of their own corruption; knew that the Huainan technique, An sit to get silk cloth. This is the earliest mention of tofu in the extant literature for the Huainan technique. Yuan - Wu Rui's "Daily Use of Materia Medica": the method of tofu began with Liu An, the king of Huainan in Han Dynasty. Ming Ye Ziqi, "Caojuzi - miscellaneous production chapter": tofu began in Han, Huainan King Liu An's technique. The Ming Dynasty poet Su Bingheng wrote the poem "Tofu Poem", which reads: "The best of the Huainan technique was passed down, and the skin was faded to see the essence. A wheel of mill flowing agar liquid, a hundred boiling soup rolling snowflakes. The eaves are shadowed when dipped in a tile jar, and the jade is flawless when cut by a golden knife. Who knows the flavor, more in the monks and Taoists."

Ming Li Shizhen "Compendium of Materia Medica - Valley Department - Tofu" cloud: the method of tofu, began in the Han Huainan King Liu An. Ming Chen Jiru "series of books - group broken record" cloud: tofu, King of Huainan Liu An made. Ming Luo Xin, "the original": Liu An began to make tofu.

Qing - Wang Ji "things original will", said the Western Han Dynasty ancient books have Liu An made tofu records. The history of the Zhi is a letter, can be completely relied upon. Ming and Qing Dynasty Fang Yizhi, "the nature of things" cloud: beans as rot, passed from the King of Huainan. Ancient historical sites is the archaeological basis of tofu culture. China's second tofu culture festival, held in the ancient city of shouxian "tofu culture international symposium", experts and scholars were invited to visit shouxian museum. Saw the water mill unearthed in April 1965 in Shouxian Cha'an Township, Wafang Village, Zhuang team in the Han Tomb. From the unearthed artifacts, tofu invented in the Han Dynasty time and place can be sure of doubt. King Liu An of Huainan invented tofu. Over the next two thousand years, tofu production gradually spread throughout China. The working people of different regions have improved it according to the regional characteristics, and finally formed the tofu culture in China. The two sides of the Taiwan Strait for the glory of tofu food, promote national culture, in September 15, 1990 were held in Beijing and Taipei, the first China Tofu Culture Festival, and determine September 5 - the inventor of tofu, King Liu An's birthday for the China Tofu Culture Festival, held annually to commemorate the grand activities.