(New Year walks to the grassroots) Taiyuan "Jinyuan Eight Dishes and Eight Bowls": "New Year's Taste" on the tip of the tongue
China News Service, Taiyuan, January 15th, title: Taiyuan "Jinyuan Eight Dishes and Eight Bowls": "New Year's Taste" on the tip of the tongue
Author Gao Yuqing
The original steamed meatballs, Jinci rice eight-treasure rice, braised chicken that means "good luck"... In Jinyuan, Taiyuan, Shanxi, "eight dishes and eight bowls" are indispensable no matter whether it is a festival, a wedding or a wedding.
In recent years, through the continuous innovation of Zheng Yongqiang, the third-generation inheritor, the folk banquet of Jinyuan Eight Dishes and Eight Bowls is being used as a prefabricated dish, and it is coming to the tables of more people.
Recently, the reporter walked into the small courtyard of "Inaohe Tingquan" in Wufuying Village, Jinyuan District, Taiyuan City. Zheng Yongqiang was leading several chefs busy in front of the stove.
The sound of chopping meat, cutting vegetables, and boiling water form a "kitchen symphony". The chefs show their talents and put delicious banquet dishes on the operating table. taste.
The 49-year-old Zheng Yongqiang is from Chiqiao Village, Jinyuan District. He was deeply influenced by his family since he was a child, and he loves to ponder recipes and study local cuisine.
For more than 30 years, he has continuously studied the ancient method of making eight dishes and eight bowls, and on this basis, he has improved and innovated each dish.
In 2021, "Jinyuan Eight Plates and Eight Bowls" will be selected into the municipal intangible cultural heritage of Taiyuan City.
Zheng Yongqiang was named "Jinyang Craftsman" at the 4th "Jinyang Craftsman" Naming Conference in Taiyuan just a few days ago.
Photo courtesy of Zheng Yongqiang
According to him, the Jinyuan Banquet of Eight Dishes and Eight Bowls inherits the traditional food culture of Jinyang and inherits the characteristics of the food culture of the farming culture era. The matching dishes are mainly pork and mutton, supplemented by poultry.
"Adopt a variety of traditional Jin cuisine cooking techniques such as frying, simmering, simmering, roasting, stewing, grilling, and steaming, and incorporate the concept of dietary health preservation to make dishes with local style color, aroma, taste, and shape." Zheng Yongqiang said. , Jinyuan eight dishes and eight bowls have a mild taste, neither salty nor bland, retaining the original flavor of the ingredients, half meat and vegetable, half hot and cold.
Zheng Yongqiang told reporters that eight dishes and eight bowls are not a fixed dish, and there are different changes in different occasions such as birthday banquets, weddings and weddings.
Made according to the ancient method, the most common eight dishes include pork head meat, cold chicken nuggets, fleshy sausage, pork belly, bean sprouts three silk, stone flower pickled white, carrot beans, dried spiced tofu; eight bowls include square roast, strip roast , Lama meat, steamed meatballs, Jinyang eight-treasure rice, steamed lamb with carrots, steamed vegetables, and lotus vegetables.
The picture shows the finished small crispy meat.
Photo by Gao Yuqing
In order to let the hometown people in foreign lands and diners from all over the world taste the eight dishes and eight bowls of Jinyuan, Zheng Yongqiang and his team launched a vacuum-packed gift box. The products are exported to Beijing, Tianjin, Shanghai, Xinjiang and other places, and are loved by diners from all over the world.
Since New Year's Day, he has received more than a thousand pre-orders.
With more than 30 years of perseverance and love for Jinyuan's food culture, Zheng Yongqiang has won the "Gold Award for the Meal and Banquet Project of the Seventh Shanxi Cooking Service Competition", the title of "Master of Chinese Jin Cuisine", and "Annual Award of the 31st China Chef Festival" in recent years. Golden Chef Award" and many other honors and awards.
Zheng Yongqiang was named "Jinyang Craftsman" at the 4th "Jinyang Craftsman" Naming Conference in Taiyuan just a few days ago.
The staff is packing the pre-made dishes into boxes.
Photo courtesy of Jinyuan District Financial Media Center
"Eight dishes and eight bowls use the most authentic ingredients and the most traditional methods to make the most Jinyuan taste. This is not only a food enjoyment, but also carries the public's feelings and historical memories, and highlights the city's temperament and cultural heritage. Zheng Yongqiang said that he hopes to pass on this craft, and more importantly, to pass on the "artisan spirit" in the food culture from generation to generation, so that more people can eat authentic Jinyuan cuisine.
The reporter saw at the scene that 24-year-old Zheng Zhixin also made eight dishes and eight bowls with her father, and now she has basically mastered the production process of each dish.
He said, "As the younger generation, it is my mission to pass on the ancestral craftsmanship." As soon as the words fell, Zheng Zhixin returned to the cauldron with a diameter of one meter and continued to make the most traditional pork head meat.
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