Qianjiang Evening News Hourly News Reporter Zhang Ran Correspondent Wang Changwei
On January 4th, the Xiaoshan Banquet Tasting Meeting of "Poetry Painting Zhejiang, Hundred Counties and Thousand Bowls" was successfully held.
It is understood that this event is sponsored by Xiaoshan District Culture, Radio, Television, Tourism and Sports Bureau, Xiaoshan District Bureau of Commerce, Xiaoshan District Xianghu Management Committee, Wenyan Street Office, Xiaoshan District Catering Industry Association, Yanhuahai Catering Co., Ltd. to undertake.
With a history of more than 1,000 years, Xiaoshan Feast is a traditional banquet in Xiaoshan, often used for wedding banquets, wedding banquets and family banquets. Xiaoshan Feast, also known as "Xiaoshan Ten Bowl Heads", has a history of thousands of years, and is also the "taste of the old bottom" of Xiaoshan people from snacks to large, nine dishes and a soup, containing the customs and cultural stories of Xiaoshan people.
Buckle meat
Xiaoshan is a big three fresh
Pork hands stir-fry
What is "three fresh"? Taking the meaning of "fresh in the mountains, fresh in the water, fresh in the field", Xiaoshan Dasan Fresh uses the freshest ingredients to make the most delicious taste, reflecting the hospitality of Xiaoshan people.
Let Xiaoshan's most famous 'ten bowls of heads' (Xiaoshan feast), there are Xiaoshan big three fresh, pork stir-fried, fish button chicken, braised hoofed hips, steamed two winter and other traditional Xiaoshan dishes.
Vegetable putou river shrimp
Chicken is quite Xiaoshan characteristics of the "niche cuisine", Xiaoshan for the ancient times across the land, the custom of salted fish is also passed down for thousands of years, a winter, salty fish with fresh chicken, but Xiaoshan people love to eat one of the most popular food in winter;
There are also cabbage with meat skin, stir-fried pieces, dried vegetable buckle meat, vinegar slippery fish pieces, three silks of chinese parsley, bergamot fine stir-fry, sweet and sour ribs, vegetable stalk head river shrimp soup, the story behind the exquisite dishes, are very interesting, condensing the wisdom of the working people, is "Xiaoshan on the tip of the tongue".
Chicken with a fish buckle
According to reports, all the dishes of the Xiaoshan banquet are produced by the banquet flower sea, and each dish on the banquet has both the taste of the old bottom and the atmosphere of the new era.
In terms of ingredients, spices, craftsmanship and taste, Xiaoshan Banquet follows tradition, while in the way of presentation and serving, Xiaoshan Banquet will adopt a new form that conforms to the aesthetic habits of modern people. "In order to excavate the Xiaoshan Feast of Restoration, Inheritance and Innovation, we spent 18 years, we visited the old craftsmen of Xiaoshan, selected every ingredient, and repeatedly confirmed each craft, the purpose is to show the characteristics and style of the Xiaoshan Feast, so that more people can fall in love with Xiaoshan cuisine."
However, with the improvement of people's living standards, the traditional Xiaoshan banquet is difficult to find, and even become a lot of young people "have heard of, not eaten delicious", for the Xiaoshan banquet tasting meeting, Xiaoshan District Catering Industry Association Xianghu Branch President Zhang Jinshun believes that this is not only the inheritance of a banquet, but also a inheritance of Xiaoshan food culture.
For the future of Xiaoshan Banquet, Shen Jian, president of the Zhejiang Catering Industry Association, also expressed his expectations, "I hope that with the successful landing of the 'Poetry Painting Zhejiang • Hundred Counties and Thousand Bowls' activity, it can inject full vitality into Xiaoshan Catering, so that Xiaoshan's most famous 'Ten Bowls Head' (Xiaoshan Banquet) can step out of Xiaoshan District, go to big cities, go to the whole country, and go to the world, so that more friends in the world can understand the infinite charm of Chinese food and understand the infinite charm of our Chinese food culture." ”
At the event site, Xiaoshan's catering brands Cross Lake Building, Qianjiang Fishing Village, New Era Catering and New Pavilion Catering were also awarded the honorary titles of Hangzhou "Poetry Painting Zhejiang• Hundred Counties and Thousand Bowls" Specialty Food Flagship Store and Experience Store.
At the event site, the guests not only tasted traditional Xiaoshan dishes such as Xiaoshan Dasan Fresh, Fish Buckle Chicken, Braised HoofEd Hips, Steamed Er dong, etc., but also tasted high-end dishes such as lobster and Dongxing Spot.
In addition to the feast on the tip of the tongue, the guests also experienced an immersive wedding show, tasted an audio-visual feast, shocking stage effects, light and shadow composed of exciting pictures, so that the guests were directly addicted.
Chen Canrong, president of the Xiaoshan District Catering Industry Association, said that as a historical city with rich traditional diets and a wide variety of snacks, how to excavate, explore, and persistently carry forward and create a large IP of catering culture that belongs to Xiaoshan requires the joint efforts of every catering person in Xiaoshan.
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