[Same period] Chinese Fu cuisine master Hu Fuhua
The characteristic of Shandong cuisine is the selection of ingredients. For example, our nine-turn large intestine, the (raw material) of this dish is (required) three pigs. For each pig, we choose three to four pieces of this kind. The ingredients are uniform in thickness.
[Explanation] Changing the knife to intestine, igniting oil, boiling and simmering ... With the gradual recovery of dine-in in the catering industry, the rate of Jinan Lu cuisine classic famous nine-turn large intestine order is rising. On April 26, the reporter saw in the old archway of the Lunan Restaurant in Jinan that Hu Fuhua, a master of Lu cuisine who has been in the art for more than 30 years, constantly shuttles and cooks dishes in the kitchen, making him very busy.
【Explanation】 In the 1980s and 1990s, Hu Fuhua, who was only 18 years old, began to learn cooking with local Shandong masters. After five years of basic skills, he finally won the opportunity to practice in Shangzao.
[Same period] Chinese Fu cuisine master Hu Fuhua
Because the teacher asked me at that time, I had to try all the big ingredients (Chinese medicine condiments), so that I could deepen my understanding of the ingredients in the future, (now) no matter what kind of dishes, as long as it is a tasting, You can taste which flavor is missing. At that time, during the practice of cutting potato shreds, a large pot of potatoes was cut every day (until) it reached this standard like a matchstick.
[Commentary] Hu Fuhua told reporters that when he first started to learn cooking, Lu cuisine was brilliant. As the head of the eight major cuisines and the representative of northern cuisine, it is the best choice for the people to entertain guests and friends. However, with the lack of inheritance of some culinary skills in recent years, the increase in people's health concept and the entry of Sichuan and Cantonese cuisine, Lu cuisine has been hit. In order to change the impression that Lu Cai is black, oily and slimy in many people's minds, Hu Fuhua has been committed to the inheritance and innovation of Lu Cai.
[Same period] Chinese Fu cuisine master Hu Fuhua
With the improvement of modern people's concept of diet and health, this pursuit of life, so Lu cuisine has also begun to slowly carry out some improvements and innovations, incorporating some of the essence of other cuisines, for a fusion. Inheritance is not old-fashioned, innovation does not forget the roots.
[Commentary] On the same day, Hu Fuhua cooked an improved and innovative nine-turn large intestine. He said that the Jiuzhuan large intestine originated from the Qing Dynasty during the Guangxu period, and its finished products are sour, sweet, bitter, spicy and salty. In this "five flavors", he has made various improvements, and added cucumber, yam and other health food ingredients to the dishes, supplemented with plate decorations, and eventually became the popular "nine turn large intestine".
[Same period] Chinese Fu cuisine master Hu Fuhua
The so-called "nine turn" is refined refining. The traditional way is to fry the sugar color with white sugar. Later, after improvement, we improved to use rock sugar. Sour, traditional Shandong cuisine uses some white vinegar, and we added Dahongzhejiang vinegar after improvement. This bitterness is taken from Amomum and Cinnamon Noodles. The effect of this Amomum is to serve as an appetizer and qi. If you are like that cinnamon, it can also have a beauty and beauty effect. This is spicy, we use pepper powder, add some small dry peppers. Salty, of course, this is a foundation.
Hao Xuejuan Jinan Report
Editor in charge: [Ye Pan]