China News Agency, Jinan, May 24th telegram: Millennium Shandong cuisine throws "tired": when there is more, there are few tricks

  China News Agency reporter Zhao Xiao

  Remove the fascia from the chicken breast, cut into shreds along the grain, season with onion and ginger water, and cut a handful of chrysanthemum.

Heat up a pot, put cool oil, cook on low heat to get the aroma of onion, ginger and garlic, add green chrysanthemum and snow-white chicken, and the aroma overflows from the pot.

A seasonal delicacy "Chicken Silk Jade Artemisia" is cooked.

The data picture shows Wang Xinglan, the first female descendant of Confucian cuisine in China and director of the Shandong Lanru Confucian Culture Research Institute, decorating the table.

Photo by China News Agency reporter Zhao Xiao

  "Chicken Silk Jade Artemisia" clears the blood and nourishes the heart, "Toona Bud and Soy Bird Shell" strengthens the spleen and appetizers, and "Crystal Mung Bean Drill" clears heat and relieves heat... Xiaoman season, the first female descendant of Chinese Confucius cuisine, Shandong Lanru Kongshan culture Wang Xinglan, dean of the research institute, detailed the health preservation methods in "new" seasonal dishes.

  "As an important branch of Shandong cuisine for thousands of years, Confucius cuisine is deeply influenced by Confucius' idea of ​​advocating scientific diet." Wang Xinglan said that Confucius proposed "not eating from time to time", and the diet should be seasonal and seasonal.

  "Never get tired of fine food, never get tired of fine food", the "health wisdom" of Confucius cuisine is also reflected in fine cooking.

Taking the traditional famous dish of Confucius "Fairy Duck" as an example, Wang Xinglan said, "In order to keep the cooking time accurate, this dish is 'timed when the incense is inserted, and the duck is cooked thoroughly', and the cooking process is extremely fine."

Legend has it that when Kong Fanpo, the 74th generation grandson of Confucius, was the prefect of Tongzhou, Shanxi, his chef cooked a "raw steamed whole duck". The meat was rotten and delicious, and it was fat but not greasy.

Kong Fanpo was full of praise after eating it, and even called it "fairy duck".

  Confucius cuisine, Jinan cuisine, Jiaodong cuisine and other special dishes constitute the flavor of Shandong cuisine.

As the first of the eight major cuisines in China, Shandong cuisine originated in the Spring and Autumn Period and developed to its peak in the Ming and Qing Dynasties. However, in the 1980s and 1990s, it was once evaluated by the outside world as "dark, oily and salty".

  In order to meet the needs of refined "foodies" after the upgrade of catering consumption, many Shandong cuisine masters have improved and innovated Shandong cuisine in combination with traditional Chinese medicine health preservation, and promoted its transformation to light salt and low oil.

  "'Spring nourishes the liver, summer nourishes the heart, autumn nourishes the lungs, and winter nourishes the kidneys'. According to the laws of solar terms, we have developed a series of healthy and healthy dishes, with an average of more than 10 innovations per quarter." Master of Chinese Shandong cuisine, Shandong Building Catering Director Hu Zongqiang told reporters that Shandong Building and Shandong Provincial Hospital of Traditional Chinese Medicine use the concept of medicine and food homology to jointly develop medicine and diet recipes.

  For example, Hu Zongqiang said, "After eating spring bamboo shoots, you will know the taste of spring." Putting spring bamboo shoots and Jiaodong seafood together to cook "Scallops with Spring Bamboo Shoots with Vegetables", the chicken soup is poured into the juice, which is crisp, tender and delicious.

"We also make soup with fresh mushrooms such as Morchella, Galleria vulgaris, and red pine mushrooms with old chickens. Under the guidance of traditional Chinese medicine, we add Chinese herbs such as liver-protecting herbs in appropriate amounts to make healthy soup."

  According to Yan Weixing, the master of Chinese Shandong cuisine and the inheritor of Yanjia cuisine, Shandong cuisine is infiltrated with Confucian culture and the traditional food thinking of the Central Plains. , pay attention to peace and moderation, harmony of five flavors.

  Yan Weixing said that traditional Shandong cuisine is good at seasoning with soup. According to the characteristics of raw materials and ingredients, appropriate cooking techniques are selected, so as not to destroy the nutrients of the ingredients themselves, and to retain the best taste.

"The dishes are crisp, savory, or tender, without losing their authenticity."

  "Nowadays, many people like to increase the process of cooking, frying, rolling, roasting, and putting more than 10 kinds of condiments at the same time." Yan Weixing said that the techniques are fancy, and what they eat is not healthy vegetables, but "junk food".

In contrast, Shandong cuisine loves to do "subtraction" in cooking skills, such as soft-boiled fish fillets and oil-fried double-crisp.

One or two techniques, you can get a dish.

  The way of health preservation contained in Shandong cuisine is not only the pursuit of Shandong cuisine masters who "relentless day and night", but also the epitome of Chinese cuisine's respect for health preservation.

  Zhang Jianxin, deputy director of the Department of Traditional Chinese Medicine of the Second Hospital of Shandong University, believes that traditional Chinese medicine has a saying that medicine and food are the same since ancient times.

Adapting measures to the times requires people to eat in accordance with the natural rhythm, which also reflects the Chinese philosophy of "harmony between man and nature".

"Chinese diet integrates humanities and health care. In the context of building a 'healthy China', diet therapy and health care medicated meals will usher in a broader market in the future." (End)