salty and fresh Recipe
RasheedAuer
The "rotten paste" in "Su cuisine" is also called "shredded pork rotten paste". This dish originates from an inconspicuous stir-fried folk boat dish on the Jianghuai River, but its taste is good and has been passed down for hundreds of years. <br />After "Su Cuisine" was listed as one of the eight major cuisines in China, this dish,"Rotten Paste", was listed as a representative of an alternative stir-fried dish with the most regional characteristics. <br />"Rotten paste" is actually stir-fried cabbage with shredded pork, but its reputation enjoys the same reputation as the "crab yellow grilled cabbage" in Jiangsu cuisine. From the perspective of the historical development of food culture, it is even better than "crab roe grilled cabbage" because it has a longer history! <br />The method of "rotten paste" is extremely simple, just like ordinary fried cabbage with shredded pork, but it is stewed for a few minutes, making the cabbage very soft and rotten to taste and easy to absorb and digest. It is most suitable for the elderly to eat, so it is named "rotten paste". <br />A dish, only if it has in-depth cultural and historical connotations, can it have the continuation of life. It is said that the allusions of this dish are: "In the middle of the Qing Dynasty, a filial daughter-in-law saw that her in-law had bad teeth and made a dish specially crafted by her in-law. This daughter-in-law's virtue of carefully serving the elderly has a good reputation in the local area. People were deeply moved, and young people followed suit one by one and made many delicious meals for the local elderly, which also inherited the good character of the Chinese nation to respect the elderly and love the young." Let's introduce this dish to everyone. The method is as follows;
DeionWolff
I remember that in Fujian cuisine,"Peng Zu", the founding father of my country's cooking industry, was mentioned, and he told a story about his cultivation in Wuyi Mountain, Fujian in his later years. There, he spent the second half of his life studying my Chinese diet and cooking techniques and creating my country's health preservation theory. <br />"Pengzu" originated from Xuzhou in Huaibei, my country. He was called Pengcheng in ancient times. The Pengzu Temple there is still a lot of incense. Every year on the anniversary of Peng Zu's death, compatriots in the overseas cooking industry thousands of miles away return to China to make sacrifices. In the hearts of overseas Chinese,"Peng Zu" holds an extremely important position, and many foreigners also come to participate during the sacrifice! A few years ago, when I saw this scene, I couldn't help but feel a little ashamed for my great nation. No one paid attention to it before, but recently the government has rebuilt the temple, and the local government has also held some lively activities to commemorate "Peng Zu". This is also a gratifying side! <br />Today, we make a dish from the hometown of "Pengzu", which is also one of the representative dishes of Jiangsu cuisine,"Pengcheng Fish Ball". When making seafood fish balls or meatballs, Jiangsu and Zhejiang cuisines are different from Shandong and Sichuan cuisine. They rarely use frying methods and mainly focus on the delicacy of the raw materials and their original flavor. For example, stewed crab meal lion head, fish ball soup, roasted fish ball, etc. are all made by steaming, boiling or stewing methods. In this way, it is light and can taste its delicacy and original flavor. This is the biggest feature of Jiangsu and Zhejiang cuisine! Stop talking nonsense and return to the main topic. The method for this fish ball is as follows;
JocelynCole
There is heaven above and Suzhou and Hangzhou below. The Suzhou and Hangzhou area has been an area where literati gathered since ancient times. Celebrities and important ministers of various countries have emerged one after another. Because there are too many lists, I will not list them one by one here. <br />The scenery in Suzhou and Hangzhou is beautiful and there are many cultural scenery, especially women and vegetables, which are even more beautiful! Suzhou and Hangzhou are famous for their beautiful food all over the world. Even emperors and elders of past dynasties are drooling. The beauty pageant must choose Suzhou and Hangzhou, haha! <br />The dishes cooked by people are also beautiful, and many famous dishes are made by beautiful women. At that time, Qianlong visited the south of the Yangtze River for the sixth time to observe the people's sentiments and visit the mountains and rivers. The palace was located in Tianning Temple in Yangzhou. But when passing through Suzhou, I was attracted by the beauty and delicious food there and stayed for three days. Putting aside what is official business or not, he had long been attracted by the soft language of Wu Nong and the most exquisite food in the world! In the end, he left Suzhou under the persuasion of several important ministers and went all the way to Tianning Temple to do his official business, haha! <br />This story is also an anecdotal anecdote of Qianlong when he was young in Jiangnan. At that time, Qianlong was handsome and liked delicious food and beautiful women. On the other hand, the seasonal stir-fried food in the Suzhou and Hangzhou area was indeed much more exquisite than the rough and wild meals of the Manchu people in the court! After the Battle of Qianlong, chefs from Suzhou and Hangzhou began to gradually recruit chefs to enrich the thick but not thin fish and meat in the imperial dining room. It was not until later that they began to make the palace dishes colorful, making them reach the peak of Chinese cuisine. It was only then that the "Manchu and Han Feast" began to appear. <br />The dish I made today is one of the many small stir-fried dishes in Suzhou City,"Pine Nut Fish Mimi". This was also the most common seasonal stir-fried dish in restaurants and tavern in Suzhou and Wuxi in the past. The specific practices are as follows;
KieranBoyer
Stewed rabbit is a famous local dish in Xuzhou and Pizhou, Jiangsu. In one dish, stewed turtle turtles are served front and back, in order to illustrate the meaning of "race between turtles and rabbits" and enhance the atmosphere of the banquet. It is a traditional famous local table and is deeply loved by the masses. <br />Rabbit meat includes two types of rabbit meat and rabbit meat. Rabbit meat is also called vegetable rabbit meat. Rabbit meat is cool and sweet in nature, and is well-known in the international market. It is called "health meat","vegetarian in meat","beauty meat","Baiwei meat", etc. <br />Stewed rabbit meat is crispy, rotten and boneless, fresh, fat and tender, sweet, cool and delicious, replenishing qi and relieving heat.
