Source: Xinhua Net
"Dry rice people", are these non-relics on the tip of the tongue that you often eat?
June 12 is Cultural and Natural Heritage Day 2021, where traditional cuisine is an important part of intangible cultural heritage.
In the newly released list of the fifth batch of national intangible cultural heritage representative projects, a number of food projects such as Hui cuisine cooking technology, Sichuan cuisine cooking technology, Liuzhou snail powder production technology are listed among them.
What was once home is now a collective memory.
More and more regional cuisines are being excavated, disseminated and protected.
"Dry rice people", look at the following tip of the tongue on the tip of the non-heritage you often eat?
Emblem dish: "heavy oil, heavy color, heavy fire"
The Emblem Dish "Edamame Tofu" is exhibited in the Chinese Emblem Cuisine Museum. (Photo by Shi Yalei)
Stinky mandarin fish, edamame tofu, steamed stone chicken... These delicacies, which were conceived from the ancient Huizhou region, have long been spread throughout the country.
Hui cuisine is a general term for regional flavor dishes in Huizhou, its cooking skills were formed in the Northern Song Dynasty, popular in the Southern Song Dynasty, famous in the Qing Dynasty, has been listed as China's national intangible cultural heritage projects.
Different from other cuisines, traditional Hui cuisine is good at cooking, stewing, steaming, and heavy oil, heavy color, and heavy fire. According to the characteristics of the dish, it is necessary to skillfully use different fires such as low fire, low fire, and martial fire, so that the soft and sticky dishes of the roasted vegetables do not lose their shape, and the mellow taste of the stew soup does not lose its soul.
According to the relevant person in charge of the Intangible Cultural Heritage Department of the Anhui Provincial Department of Culture and Tourism, Hui cuisine accompanies the travel footprints of Huishang merchants and is widely distributed in a wide area. In addition to Huizhou itself, Huizhou restaurants are also widely distributed in major cities across the country.
Korean Kimchi: An appetizer that combines "spicy, salty, sweet, and sour" dishes
In the traditional diet of the Korean people in China, kimchi is one of the most representative foods. Its production skills are listed as China's national intangible cultural heritage projects. Korean kimchi in a broad sense, including kimchi, small pickles, pickles, pickles, the most common of which is pickles marinated with cabbage as the main ingredient.
Pickled kimchi is not a simple "kimchi + salt", the choice of raw materials, salt treatment, and ingredient preparation in the production are very exquisite. Ancient kimchi was pickled with salt or vinegar, and modern kimchi added condiments such as chili, garlic, and ginger to make the original kimchi, which was only salty or sour, become spicy, salty, sweet, sour and other flavors.
Huainan beef soup: Red oil "lights up" the taste buds
A bowl of Huainan beef soup. (Photo by Chen Bin)
In the Huainan beef soup stores all over the country, which bowl is authentic?
As a provincial intangible cultural heritage project in Anhui Province, Huainan beef soup has the characteristics of freshness, freshness and aroma. You need to boil the soup with beef bones until the soup is clear and flavorful, and then add beef to the soup and cook. When the key soup is available, the shop will put thin slices of beef, a thousand sheets, bean cakes and sweet potato flour on the table. After the arrival of the guests, the selected ingredients are blanched, poured with a fragrant and boiling soup, and added some red oil, and a bowl of rich and delicious authentic beef soup is finished.
Red oil is a hidden "mystery" in Huainan beef soup, made of red pepper fried in butter, so the spicy taste is also smelly, which is loved by diners.
Yokoyama Lamb Stew: A welcome dish with fresh and tender meat
In Hengshan District, Yulin City, Shaanxi Province, the steaming lamb stew is the main dish of local hospitality.
What's unique about it? Originally, it is rich in pepper leaves, fine leaf leeks, hundred flowers and other plants, and there are clear and pollution-free natural spring water, which are the best raw feeds to improve the taste of mutton, so Hengshan lamb is known for its tender meat.
For more than 1,000 years, the local people have explored and summarized a set of unique cooking processes, including sheep selection, sheep slaughtering, stewing and other procedures, in which not only the quality of mutton should be excellent, the condiments should be refined, but also the size of the meat pieces, the proportion of meat and water when stewing meat, etc. There are meticulous requirements, and this production technique has also been selected as a provincial intangible cultural heritage project in Shaanxi Province.
Huayang rice dumplings: salty and spicy rice dumplings made of potatoes
In the hinterland of the Qinling Mountains in Huayin City, Shaanxi Province, due to the large temperature difference in the mountains and the long growth time of crops, the locals found that the potatoes produced here have high starch content and good taste, so they are used to make raw materials for rice dumplings.
Talking about Huayang rice dumplings, I have to say that the pulp water dish. Syrup is made by soaking the clear soup of boiled noodles or pouring the cooked thin batter into a clay pot to ferment, waiting for it to appear sour, adding mustard greens, celery, radish and other mountain vegetables, and sealing the clay pot.
Unlike other places of sweet and spicy rice dumplings, Huayang rice dumplings are poured with special syrup and water dishes, and then added with oil and spicy seeds, which are known for their salty and spicy mouths that are "sour and spicy".
Milk fan: The "fan" made of milk can be salty or sweet
Milk fan is a state-level intangible cultural heritage project of Dali Bai Autonomous Prefecture in Yunnan Province, made from fresh milk extract.
Different from ordinary fried milk rolls, its production process is exquisite, first part of the milk is fermented into yogurt, put into the pot and heated to 70 to 80 degrees Celsius, and then a certain amount of fresh milk is scooped into the pot, slowly stirred with a wooden spoon, to be condensed into a powder ball, then fished out and kneaded smoothly, and then rolled into thin slices with two coarse wooden chopsticks, the two ends are pulled out of the horns, and the rolls are wrapped on the bamboo milk fan rack to dry and dry, roughly like the shape of the diamond-shaped bamboo fan.
There are many ways to eat the milk fan, which can be eaten dry, fried, roasted, boiled, salty or sweet. The most common method is to fry the yellow in vegetable oil and sprinkle it with salt or sugar.
Chinese food culture is broad and profound, there are too many delicacies waiting for you to taste, although eating is the taste, but the taste is the culture.
Reporter: Zhang Ziyun, Ding Yiquan, Yang Yimiao, Jin Jinxiu