Yangzhou, Jiangsu Province, a city with more than 2,000 years of history and culture, has been a place where literati and inkers have competed for praise from ancient times to the present. Walking in Yangzhou City, introducing the ancient houses, courtyards, bathhouses and beautiful women playing the pipa, Yangzhou, which has a deep cultural heritage, presents a lifestyle full of tone.
When it comes to Yangzhou cuisine, it is necessary to mention yangzhou's famous three-headed banquet, dismantling braised silver carp head, grilling whole pig head, and stewed crab powder lion head, all of which reflect the exquisite cooking skills of Huaiyang cuisine. The delicacy to be introduced today is the dish of boiled silver carp heads that are boiled overseas. In the eyes of Yangzhou locals, the best boiled silver carp head is even more delicious than sea cucumber.
The ingredient for the boiled silver carp head is silver carp head, which is mainly stewed, and the taste is more salty and umami, which is more salty and umami loved by the locals in Yangzhou. This classic dish that has been handed down to this day has an extremely sticky taste, the fish skin is slippery after the entrance, and the fish meat after simmering is fragrant and fat, the soup is thick, and the fish is dipped in the soup and then enters the mouth for a moment, just like a Yangzhou song, only to raise an eyebrow but on the heart.
<h1>First, the history of dismantling the head of the braised silver carp</h1>
This classic dish of Yangzhou City, like other famous dishes that have been handed down to this day, also has an allusion. Legend has it that at the end of the Qing Dynasty, there was a rich man in Yangzhou City who was rich but miserly. Once, the rich man wanted to build a small embroidery building in his courtyard, but the rich man was notoriously miserly, and no one wanted to work for him.
In this way, it has been dragged from spring to autumn, still no one to take care of him, the rich man can not sit still at this time, he posted recruitment notices everywhere, promised that in addition to paying on time and on time, but also wrapped up food, which recruited a few workers from northern Jiangsu. Among them, the foreman is called Cao Shou, who is shrewd in appearance and is by no means the lord of bullying.
Although the rich man promised to eat three meals a day, the meal was really not bad, and the dried radish and brown rice sent off several workers, and after three days, several workers also began to grind foreign workers. One day, just happened to happen to the rich man's wife for her birthday, the chef made a big silver carp, fish meat to cook a delicious dish, but did not know how to deal with the fish head, this stingy rich man let the chef clean up, cook it, and then give it to the workers to eat. The fish head after the table made the workers angry, which was obviously a leftover.
The chef was helpless, so he returned to work again, this time the chef put all the spices that could be used in the kitchen, and added a thick chicken soup, and the fish head after the pot was fresh and had a unique flavor.
After the workers tried it, they also thought it was very good. After this experiment, this chef found that the original fish head can also be so delicious, so he set up his own portal, and the signature dish is this dish of boiled silver carp head, which has become a well-known classic dish in Yangzhou City for a while.
<h1>Second, the development of the dismantling of braised silver carp heads</h1>
For a long time, the elegant temperament emitted by Huaiyang cuisine has been deeply rooted in the hearts of the people, and people have already made a rough distinction between local dishes in the subconscious, such as the Sichuan cuisine of the commoners, the Lu cuisine of the nobles, and the Huaiyang cuisine of the literati inkers. With the rapid development of Tourism in Yangzhou, people from all over the world praised this classic dish after tasting it.
It is precisely this opportunity, as well as the description of Yangzhou City and Huaiyang cuisine in many film and television works and literary works, that people have a deeper understanding of Huaiyang cuisine and like these dishes. The removal of braised silver carp head is also in various documentaries and people's word of mouth, so that outsiders really understand that the original fish head can also make the taste of sea cucumbers.
In Huaiyang cuisine, the essence of the deboned fish head is reflected in the superb skills of the chef, not only that, but also with all kinds of fresh mushrooms and vegetables. And with broth, in order to blend out the purest umami, it is this kind of slow work out of the delicate tone, so that the ritual sense of Huaiyang cuisine has become a literati dish in the minds of many people.
<h1>Third, the value of dismantling the head of braised silver carp</h1>
Yangzhou people not only know what dishes are delicious, but also know what dishes are good to eat. Braised silver carp head is a classic dish that is very nutritious for the human body. In addition to the protein in the fish head, there are fats, calcium, iron, phosphorus and other elements needed by the human body, in addition, there is an element in the fish head that is a nutrient that the fish meat does not have, it is lecithin. It can effectively help people enhance memory and analysis, which is why people who eat more fish heads are smart.
In addition, the gum near the gills of the fish, which is what we often call collagen, for many beauty lovers, it can effectively resist the aging of human skin and play a role in repairing the body's cell tissue.
There are also some ingredients in the boiled silver carp head that are also of high nutritional value, such as rape hearts. Rape hearts are rich in calcium, iron and vitamin C, and even higher than the vitamin C content of Chinese cabbage. In addition, the carotene in the heart of rapeseed is also a key supplementary element for the growth of human epithelial tissue, which can effectively resist skin aging and is a favorite vegetable for many beauty lovers.
<h1>IV. Conclusion</h1>
Yangzhou has been a literati since ancient times, and in the eyes of the literati, the name of a delicious dish is extremely important. The word "dismantling" of the head of the braised silver carp is full of tone. It not only reflects the chef's superb memory, but also reflects the degree of understanding of the fish head ingredients, and it is likely that a classic dish will be missed in a word.
The other "stew" character is also reflected in the cooking process, Yangzhou people will be the craft of smouldering stew to the point of pure fire, the two into one, it has achieved this classic dish that has flowed through the ages. In addition to fish heads, there are now some skilled chefs who add beef, shiitake mushrooms and green vegetables as side dishes according to their own tastes. This fish head, which was once almost discarded, has been transformed under the exquisite cooking skills of the chef and has become the top dish on the banquet today, and I have to lament the ingenuity of Huaiyang cuisine.
bibliography:
"Qi Min Zhi Shu"
"Yangzhou Slow Huaizuo Mingdu"