China News Agency, Hefei, April 10th: "Co-branded" Anhui cuisine Fu Xinyi culture is "word of mouth" on the tip of the tongue
Author Zhao Qiang Chu Weiwei
The flaky skin belly and bamboo fungus are simmered in golden thick soup, then the sea cucumber and quail eggs are "rolled" in the boiling soup, and then the fresh abalone is "bathed" with water at 80 degrees Celsius. Queue" backup.
Take the pot and pour the chicken soup into the pot one by one, add cooked chicken shreds, cooked pork belly and stone ear fungus in the pot to simmer to collect the juice. After the pot is placed on a plate, garnish with blanched cabbage and wolfberry, colorful , fragrant.
"This is an improved version of 'Li Hongzhang hodgepodge', also known as 'Li Hongzhang health stew'." Yin Qinlin, a master of Chinese Anhui cuisine and chief researcher of the Anhui Modern Anhui Cuisine Culture Research Institute, introduced that the improved "Li Hongzhang health stew" has more abundant ingredients , the soup base has changed from muddy soup to thick soup, which is more suitable for modern people's eating habits and health care concepts.
A few days ago, when the reporter saw Yin Qinlin, he had just finished his volunteer work for epidemic prevention and control that day, and then he walked into his studio to study "modern Anhui cuisine" and displayed this classic Anhui cuisine "Li Hongzhang Health Care" on the spot. Stew" production process.
Anhui cuisine is one of the eight major cuisines in China, including southern Anhui cuisine in Huangshan area, Huaiyang cuisine in central Anhui and Yanhuai cuisine in northern Anhui.
It originated in Shexian County (ancient Huizhou) in Huizhou during the Southern Song Dynasty, prospered in Ming and Qing Dynasties, and has rich cultural heritage.
Li Hongzhang's hodgepodge, Bao Gong's banquet, Hu Shi's taste of pot... Over the years, Anhui has dug deep into celebrity resources, improved and innovative gourmet craftsmanship, given new ideas to "old" dishes, and made the "joint brand" of celebrity + gourmet Anhui cuisine continues to gain popularity .
While the descendants are eating, they also let the culture be passed on by word of mouth.
Yin Qinlin told reporters that Anhui has outstanding people and famous people, and there are many dishes named after historical celebrities (hereinafter referred to as "celebrity dishes").
In recent years, with the public's emphasis on healthy diet and the social advocacy of cultivating the habit of diligence and thrift, celebrity dishes are moving from "high pavilion" to close to the people, constantly innovating, and "cultural flavor" celebrity dishes have entered the homes of ordinary people.
Yin Qinlin introduced that the dish "Li Hongzhang hodgepodge" originated in the United States. It is said that Li Hongzhang accidentally created it for entertaining American guests when Li Hongzhang visited Europe and the United States in 1896.
Yin Qinlin, who was born in an aristocratic family of Anhui cuisine, was a teacher of Wang Yijun, a master of Shandong cuisine, and was well versed in the samadhi of Shandong cuisine, so he improved and innovated this traditional dish with the technique of hanging soup of Shandong cuisine.
2016 is the "Sino-US Tourism Year". In the same year, Yin Qinlin brought a modern version of "Li Hongzhang Health Stew" to the United States for American friends and diplomatic envoys from more than 30 countries to taste.
At that moment, thinking of the "Li Hongzhang hodgepodge" in history, Yin Qinlin said with emotion: "After 120 years, Anhui cuisine has returned to the United States, and China has undergone earth-shaking changes."
In an interview with reporters, She Linming, founder of Anhui Catering Industry Association and expert of the Landmark Food Review Expert Working Committee of China Hotel Association, said that in recent years, the catering industry has advocated landmark food, and celebrity dishes, as a category of landmark food, are also a category of food stories. , Anhui celebrity dish is a classic dish in Anhui, and has become the local business card of Anhui.
She Linming believes that there are at least three values in advocating celebrity dishes: first, because of its history and cultural taste, it increases communication and awareness; second, because of its classic signature function, it increases restaurant revenue; third, this kind of skill and culture The inheritance and dissemination of food culture has the effect of increasing the knowledge of food culture for young groups.
It is understood that the "joint brand" Anhui cuisine is also deeply loved by Taiwanese compatriots in Anhui.
Weng Zhixun, a Taiwanese businessman and catering businessman, said that celebrity dishes are easier to remember. While tasting the food, they will unconsciously delve into the celebrity stories behind the dishes. interested.
"Bao Gong is selfless, honest and honest; Liu Mingchuan, as the first governor of Taiwan Province, has made great contributions to the construction of Taiwan. They are historical figures that are very respected by both sides of the strait." (End)