[Explanation] The flaky skin belly and bamboo fungus are simmered in golden soup, then sea cucumber and quail eggs are "rolled" in the boiling soup, and then the fresh abalone is "bathed" with 80-degree water. ", "queue" backup.
Take the pot and pour the chicken soup into the pot one by one, add the 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, it is decorated with blanched cabbage and wolfberry, colorful , fragrant.
[Explanation] A few days ago, when the reporter met Yin Qinlin, the chief researcher of the Anhui Modern Anhui Cuisine Culture Research Institute, he had just finished his volunteer work for epidemic prevention and control that day, and then walked into his studio to study modern Anhui cuisine with great concentration. Show the production process of this classic Anhui cuisine Li Hongzhang health stew.
[Commentary] Yin Qinlin said that according to legend, when Li Hongzhang visited in 1896, he accidentally created this Li Hongzhang hodgepodge to entertain American guests. In 1988, the famous Chinese recipe Anhui roll was selected as a local flavor.
Yin Qinlin, who was once a teacher of Shandong cuisine master Wang Yijun, was well versed in the samadhi of Shandong cuisine hanging soup, so he improved and innovated this traditional dish by using the Shandong cuisine hanging soup technique.
[Concurrent] Yin Qinlin, chief researcher of Anhui Modern Anhui Cuisine Culture Research Institute
2016 happened to be the year of Sino-US cultural tourism. We went to the United States and divided Li Hongzhang's health stew into several productions and presentations.
We are confident that we have the strength to make this dish in the United States 120 years later, so that our international friends can taste a different taste, a different China, a different Anhui.
[Commentary] Yin Qinlin told reporters that Anhui has outstanding people and famous people, and there are many dishes named after historical celebrities. Habits and bad habits such as extravagant and wasteful food and beverages, celebrity dishes are moving from "high pavilion" to close to the people, and they are constantly innovating. Celebrity dishes full of "cultural flavor" have entered the homes of ordinary people.
[Concurrent] Yin Qinlin, chief researcher of Anhui Modern Anhui Cuisine Culture Research Institute
Celebrity dishes are also the inheritance of a culture, which uses the culture of taste to inherit it.
In this way, generations of culinary workers, including our diners, can remember this feeling and retain the excellent traditional Chinese culture.
Let this food culture be recognized by more people, more diners and society.
Reported by Zhang Jun, Chu Weiwei, Hefei, Anhui
Responsible editor: [Luo Pan]