(New Year's visit to the grassroots level) Confucian cuisine "new", thousands of years of skills continue
Chinanews.com Qufu, February 11th, title: Confucian cuisine "up to the new", thousands of years of skills continue to flourish
Author Zhao Xiao
On the 30th lunar month of the lunar calendar, Bao Yudong, the inheritor of Jining municipal-level inheritor of the national intangible cultural heritage project Confucian cuisine cooking skills, ushered in the busiest moment of the year.
A table of New Year's Eve dinners, dozens of Confucian dishes, waiting for him to cook.
The customized New Year’s Eve dinner set newly added this year puts higher requirements on the temperature and temperature of the dishes.
"Under the influence of the epidemic prevention and control and the'New Year's Day' initiative, the hotel's reception pressure on New Year's Eve has been much less, but the demand for take-out packages and door-to-door delivery has increased." Bao Yudong told reporters that the Queli Hotel where he is located, launched low and medium on the same day. , Three different grades of customized New Year's Eve dinner set meal, so that "ordinary people" can enjoy the exquisite workmanship and unique flavor of Confucian cuisine without leaving home.
The picture shows the new version of "Shili Ginkgo" in Confucian Cuisine.
Photo courtesy of respondents
It is understood that the "Confucian cuisine", which originated in the Baoyuan reign of Renzong of Song Dynasty, was a typical official cuisine with solemn etiquette in the old days. It has been preserved due to the special status of Confucius in the feudal dynasties. "Ordinary people's home" table food.
Bao Yudong said that on New Year's Eve, the mid-end Confucian cuisine set has the highest booking volume, including 4 cold dishes and 12 hot dishes. You can choose between finished or semi-finished products. This also tests the chef's control over the cooking temperature.
"Usually a simple Kongfu dish takes at least half an hour to make. In order to ensure that the food is delivered on time, we will stock up in advance, and some dishes will be cooked in batches, while ensuring that the taste is fresh."
"Exquisite naming and profound meaning are also a major feature of Confucian cuisine. Famous chefs of Confucian history create new dishes, and they will work hard on naming." Bao Yudong said that the Confucian cuisine in the New Year's Eve dinner set has its own beautiful meaning, such as "Roasted Hualan Mandarin Fish", "Zhenxiang Knuckle" and so on.
Let the diners taste delicious at the same time to please the good luck.
Speaking of the "new products" of Confucian cuisine that the public cares about, Bao Yudong introduced to reporters that this year the restaurant "news" dishes such as "Manbelly Jinglun" and "Yungou Luffa". Among them, "Manbelly Jinglun" is named from an ancient classic and is wrapped in glutinous rice paper. Seafood is made into a cloth bag shape and fried in a pot.
The eight treasures stuffing in the cloth bag vividly expresses the meaning of the idiom.
The picture shows the Confucian cuisine "Yangguan Sandi".
Photo courtesy of respondents
Exploring the connotation of traditional Confucian cuisine and innovating modern Confucian cuisine is regarded by Bao Yudong as the primary mission of the inheritor.
In his opinion, the current innovation of Confucian cuisine is mainly based on the changes in modern people's dietary concepts and tastes, making changes in raw materials, shapes, etc., and extracting cultural elements from historical allusions and famous sentences in the Analects to incorporate new dishes.
"I am researching and sorting out historical materials related to Confucian culture and Confucian cuisine culture, looking for inspiration for Confucian cuisine, and also training a group of young people to join the team that inherits the culinary skills of Confucian cuisine."
Sun Kongning, the 74th generation of Confucius, is a "post-90s". Although he is not very old, he has been cooking Confucian cuisine with Bao Yudong for 10 years.
As a descendant of Confucius, he believes that he is more responsible for cooking fine Confucian cuisine and inheriting the profound Confucian food culture.
"Confucian cuisine still follows the old Master Kong’s motto of “not tired of eating fine, never tired of meticulous”. We always insist on innovating on the basis of continuing traditional techniques. For example, according to modern people’s dietary preferences, cooking elbows in Confucian cuisine Method transfer to grilled lamb chops."
Data map: The picture shows the "Confucian Cuisine" banquet.
Photo by Sha Jian Long
Kong Ning said that Confucian cuisine is not only an important part of Shandong cuisine, but also an important carrier of Confucian food culture.
"Each dish has its own characteristics, such as the name, shape design, and cooking taste. I hope that the Confucian cuisine I make can arouse the interest of diners to explore the rich connotation of Confucian culture."
Bao Yudong was very pleased with the successor to the culinary skills of Confucian cuisine.
He hopes that the younger generation will take up the important task and develop Confucian cuisine into a business card of traditional Chinese culinary culture for foreign exchanges, and influence the world's "taste buds" with a thousand-year-old flavor.
(Finish)