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About the origin of Liao cuisine

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    ? Liao cuisine Liao cuisine origin

    Liao cuisine is a new cuisine introduced after the eight major cuisines of our country. It is a local cuisine created according to the ethnic characteristics, regional characteristics, dietary customs and cooking techniques of Liaoning.  Liao cuisine has a long history, and its formation is closely related to Liaoning's politics, history, geography, nationality, culture, customs, resources and economic development factors. Liao cuisine uses green food raw materials and unique cooking techniques produced in Liaoning, and combines  The unique cuisine formed by the food culture and customs of various ethnic groups in Liaoning area.  The basic framework of Liao cuisine is composed of court dishes, royal (official) mansion dishes, market dishes, folk dishes, ethnic dishes and seafood of the Qing Dynasty.

    According to experts' research on the Xinle site in Shenyang, our ancestors lived on this land as early as 7,200 years ago.  Liaoning has been a place where many ethnic groups live since ancient times, creating a splendid ethnic culture and a long-standing food culture.  According to research, Liao cuisine has a history of more than 3,000 years.  The frescoes of the kitchen chef in Eastern Han Tomb No. 1 unearthed in Liaoyang prove that the culinary skills in Liaoyang during the Eastern Han Dynasty were already at a considerable level.  In the Qing Dynasty, Shengjing (Shenyang) was already a prosperous place in the Qing Dynasty.  Since the founding of the capital in Shenyang, Liao cuisine has been deeply influenced by the Manchu cuisine. The exquisiteness and refinement of court cuisine, the luxury and taste of palace cuisine, the taste of market cuisine, and the mellowness of the folk have formed the wide selection of Liao cuisine.  mind.  Take Shenyang Lumingchun, Dongtingchun, Mingchun Lake, Shaoyuan Hotel, Xiangxue Restaurant, Nanxuan Restaurant, Jubinlou; Dalian's Qunyinglou, Seafood Restaurant; Jinzhou Wufangzhai Restaurant; Yingkou Xiaolou Restaurant; Liaoyang Fulai Garden  Regions and enterprises represented by Liao cuisine constitute the initial school framework and market system of Liao cuisine.  By the beginning of the 20th century, Liao cuisine had absorbed the essence of traditional techniques of court cuisine, Beijing cuisine, and Shandong cuisine, and at the same time integrated the characteristics of Manchu, Mongolian, Korean, and Han ethnic cuisines and the advantages of climate and landscape in the Northeast, creating a rich and seasonal cuisine.  The characteristics of Liao cuisine are clear, rich in taste and exquisite in shape.

    Since the founding of the People's Republic of China, the Northeast Bureau of the Central Committee of the Communist Party of China has been established in Shenyang for nearly 30 years. Liaoning is also the base of my country's heavy industry, and Liaoning's cooking has also developed accordingly.  The older generation of national culinary masters Tang Keming, Wang Futing, Xu Ziming, Liu Guodong, Ren Shufang, etc. have their own special skills and famous dishes. They have taken the spoon at Shaoyuan Restaurant, Lumingchun Restaurant and Nanxuan Restaurant since the 1950s.  , Xiangxue Hotel, Jubinlou and other famous restaurants in Liaoning have become representatives of famous chefs in Liaoning.

    Liao cuisine has a wide selection of ingredients and pays great attention to the use of local specialty raw materials. Among the many recipes of Liao cuisine, there are many dishes made with local mountain delicacies, and there are many unique aspects in the production of game dishes.  rich experience.

    Liao cuisine is very particular about heat, and is good at using cooking methods such as roasting, stewing, grilling, leaning, simmering, shredded, and soy sauce.  The cooking of some dishes has the characteristics of being tender but not raw, transparent but not old, rotten but not woody, or crispy on the outside and tender on the inside, crispy on the outside and rotten on the inside, and the heat is used to the point of perfection.

    Mellow and fragrant are the main characteristics of the flavor of Liao cuisine, and also the core of the characteristics of Liao cuisine.  Among the many Liao dishes, dishes with strong tastes such as fresh and salty, spicy, five-flavored, sweet and salty, sweet and sour, tomato sauce, hot and sour, and sweet and fragrant occupy a considerable proportion.  The variety and quantity sold in the catering market account for a larger proportion.  People eat Liao cuisine, often just to eat its mellow and fragrant.

    In the catering market, Liao cuisine generally belongs to the category of restaurant dishes that are cheap, high-quality, and large in quantity.  This is especially true for some small and medium restaurants.  The stew is also a big plate.  Moreover, the traditional varieties of Liao cuisine are generally seldom decorated and carved, giving people a simple aesthetic feeling.

    In the long-term development process of Liao cuisine, a series of famous flavor dishes have been developed, and these varieties also reflect the characteristics of Liao cuisine in a concentrated manner.  Such as "mixed skin", "sauerkraut powder", "pepper potato chips", "pork stewed beans", "chicken stewed mushrooms", "catfish stewed eggplant", and of course "pig stew"  It is loved by diners inside and outside the customs and lasts for a long time.  (Remember the site URL: www.hlnovel.com
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