Quail eggplant

Historical allusions and inheritance: Quail eggplant belongs to the "Zhuang cuisine" in Jin cuisine, which is the Zhuang dish when the merchants entertain guests, and it is also the traditional line dish of Taiyuan, which is nutritionally balanced and convenient for standby.

Ingredients: 600g round eggplant, 100g of red and white shredded meat, 50g of shredded green onion and ginger, 1 large ingredient, 10 rape hearts

How to make the dish: 1. Peel the eggplant, cut it into thick slices, change one side to a double cross, and the other side to a small cross edge. Fry in a pan until golden brown, stack in a buckle bowl, add the fried shredded meat and the original juice.

2. Steam for 20 minutes, take out and put it on a plate, pour the original juice on the eggplant, and surround the cabbage.

Finished product features: soft and fragrant, Shanxi traditional famous dishes.

Quail eggplant

Stir-fried shredded potatoes with soybean vermicelli

Ingredients: 100g potatoes, 100g vermicelli, 50g soybeans, 15g green onions, 5g garlic, 5g peppercorns, 5g aged vinegar.

How to prepare the dish:

1. Wash and peel the potatoes and change them into shreds with the thickness of match roots.

2. Soak the vermicelli in cold water to soften, and the soybeans swell with water. Beijing onion knife into horseshoe onion, garlic slices, pepper boiled into pepper water for later use.

3. Heat the bottom oil from the pot, put in the peppercorns, onions and garlic and stir-fry until fragrant, add shredded potatoes and add pepper water, salt, vinegar and chicken powder to taste, add vermicelli, soybeans and soy sauce and turn it on a plate slightly.

Finished product features: bright color, crisp and beautiful, cool and light.

Fish stewed with tomatoes

Historical allusion: a unique farmhouse dish in the countryside of northwest Shanxi. "Fish fish" is the dough placed on the board to make a smooth shape like "small fish" by hand, is the classic pasta made by the people in Shanxi, Jinzhong, Luliang and Xinzhou in northern Shanxi.

Ingredients: 300g of noodles and fish, 200g of tomatoes, 150g of diced potatoes, 100g of fried tofu, 2g of twisted flowers, 10g of tomato paste, 25g of sesame oil

How to make the dish: Blanch the tomatoes and cut them into cubes, and pick the twist flowers in sesame oil to make them fragrant. Add tomato sauce and stir-fry until flavorful, add stock and season to taste. Under the main material, auxiliary materials. Bring to a boil until the soup is thick. Remove from the pan and serve on a plate.

Finished product features: salty and fragrant, sesame oil, picking twist flower flavor is strong

Nutritional value: Noodles have health effects, tomatoes are rich in vitamins, and are beneficial health foods.

Pu stick long yam

Historical allusions and inheritance: Empress Dowager Cixi traveled west through Pingyao, unwell, many imperial doctors prescribed medicine were ineffective, and then the local chef in Pingyao made this dish with a long yam, the Empress Dowager Cixi was full of praise, and cured her discomfort, and later the Empress Dowager Cixi returned to the palace with the inscription "Chinese little ginseng".

Ingredients: 70g of long yam, 35g of eggs, 10g of glutinous rice flour, 20g of breadcrumbs

How to make the dish: Cook and press the long yam into a puree, add 10g of egg white, 10g of glutinous rice flour, and evenly form the shape of a puff stick, dip it in the remaining egg liquid, wrap it with breadcrumbs, and fry it.

Finished product features: crisp and glutinous taste, suitable for all kinds of people to eat.

Nutritional value: nourish lung qi, nourish the kidneys and strengthen essence, strengthen the spleen and appetize.

Pu stick long yam

Taiyuan mind

Historical Allusions and Inheritance:

The head is the first of Taiyuan's famous foods, created by Mr. Fu Shan in the late Ming and early Qing dynasties, and has been included in the national intangible cultural heritage protection list. Fu Shan is proficient in medical skills, especially good at gynecology. His mother, Chen, was sick in her later years, and Fu Shan devoted herself to researching and inventing the "Eight Treasures Soup" for the old mother's nourishment. Bazhen soup was originally a traditional Chinese medicine for the treatment of diseases in the Yuan and Ming dynasties, the Yuan Dynasty Hu Sihui "Drinking and Eating is Wanting" said that women are pregnant, the old and weak should "commonly use Bazhen soup", the Ming Dynasty Xue Ji wrote the dictionary of traditional Chinese medicine "Orthodox Class" recorded as ginseng, atractylodes, white poria, angelica, Chuanxiong, white peony, rehmannia and licorice, all of which are treasures for nourishing qi and nourishing blood. Fu Shan, who was proficient in medical skills, transformed the "Bazhen Soup" from a pure medicine to a medicinal diet, and also had to help the food customs of ancient mind wine.

The original word "mind" is "mash", which originally belonged to the official diet system. The original meaning of the wine is to brew again, the mash is the sweet wine that has not been removed from the lees, and the mellow wine of the mash is gradually changed to the mind. The famous work "Water Margin" describes the plot of Li Xiaoer's "Catching the Bowl and Mind", and the Qing Dynasty Chu Ren won the "Jian Kuang Two Episodes" with a "mind wine", and the Song Dynasty people love to drink mind wine. Zhu Guozhen of the Ming Dynasty recorded in "Yongbu Sketches" that "when the guests arrive in the winter moon, they put meat and miscellaneous flavors in a large bowl, pour hot wine and deliver them to the guests, and the name is called brain wine, and the cover is also to avoid the cold wind." Examining the old system, from the winter solstice to the beginning of spring, the generals and soldiers in front of the palace are given brain wine...... In the early years of Jingtai, he was not full of officials, so he stopped. And the officials and the people have not changed it. “

Fu Shan has a family tradition of this mind wine. His sixth ancestor Fu Tianxi was a professor in Linquan Palace, great-grandfather Fu Chaoxuan also did the son-in-law of Ninghua Palace, and the guest of honor, Chenglang, grandfather Fu Lin was a Jiajing Renxu Science and Technology Jinshi, and the official knew the state, the minister, the senator, etc., and his father Fu Zhimo was a tribute student, and he taught in the township. In such a family of eunuchs and scholars, Fu Shan must have a deep feeling about the food customs of the officials and people of the Ming Dynasty. Therefore, when his mother was sick, Fu Shan, who was broad and specialized, was able to learn from the ancient and bring forth the new, and the technique was as good as a god, and he created a health delicacy with the same name and close to the pulse and the healing in the food. His mother, Chen, often drank this soup and lived for eighty years. Later, Fu Shan passed the food recipe to the halal shop, renamed it "Qinghe Yuan", and wrote the four words "miscellaneous cutting the mind", which means the hatred of the nation losing the country, and asked people to eat with lanterns before dawn, taking the meaning of "the sky is unknown and people want to know", and integrating a Jinyang context and "loyalty and filial piety" integrity.

Fu Shan's mind has since been handed down in Taiyuan. The title of the Jin drama "Sanjinshi" is about the Shanxi native Sun Shishan who made "Bazhen Soup", and was missed by the two sons who became Jinshi, and started a series of dramatic conflicts, so the name of the play is also called "Bazhen Soup". In the early 50s of the last century, there was a Guo Bentang in Shanxi Province who wrote a letter to Mr. He Xin, who was studying "Water Margin" in Shanghai, and said in the letter that every winter, all restaurants in Taiyuan have "brains" for sale, which are prepared with eight kinds of raw materials, such as mutton, ginger, simmered noodles, astragalus, lotus root, long yam, sake lees, and pickled leeks, so there is another name, called "Bazhen Soup", which is eaten together with "hat box" and siu mai. This method is still practiced today, and it is inherited only in Taiyuan.

Drink the mind early. A pot of rice wine, two taels of roasted wheat, three hat boxes, with a bowl of hot minds, drink slowly, or bring relatives and friends to chat and eat at any time, the gas is divided into three fragrances, and the tongue distinguishes the eight flavors. For the first time, the first time to touch the foreign wine, the mind must be pure, so the first time to swallow reluctantly, the second time to distinguish its fragrance, the third time to be able to relish its true taste. If you go to bed late and get up late, your mind will be anxious to fill your hunger, except for the body of cold and health, it is really difficult to experience the taste of the taste and the god of food. It is the health of the mind, often do not eat fire, but also should understand the dialectical principle of the use of cold and hot materials: mutton heat to replenish deficiency, lotus root to clear heat and dissolve phlegm, yam to replenish the spleen and dehumidify, astragalus to warm and strengthen the lungs, pickled leeks to strengthen the stomach and help yang, good ginger to warm the spleen and dispel cold...... It is said that the mind also has a beauty effect, so female compatriots may wish to give it a try.

The mind is interesting, and the food needs to be exquisite. Rice wine, with Shanxi's specialty Fenyang Xinghua Rice Wine, Datong Dry Pressed Rice Wine, Daixian Beiqi Rice Wine, Jiexiu Papaya Yellow Wine and so on are the most famous, and still need to be drunk hot, replenish the middle and benefit the qi, refresh the mind and keep out the cold. Roasted wheat, also known as siu mai, slightly wheat, slightly plum, etc., the history of the famous Jin merchant old store is a place of three fresh roasted wheat, Datong's hundred flowers and a little plum, etc., with the mind and eat, must be filled with mutton, leeks, also known as "the beauty of the top". The hat box is the traditional seasonal pastry in Taiyuan, baked in the refined oven such as flour and pepper noodles, the shape is similar to the hat box, the taste is salty and fragrant, it is listed with the mind, soaked in the soup, the muscles are tough and chewy, the more you chew, the more fragrant. Taiyuan famous stores Qingheyuan, Tianxiangyuan, Hongbin Building, etc. all supply minds from Bailu to the beginning of spring of the following year, providing a special winter enjoyment.

Ingredients: 300 grams of lamb hind leg meat, 1/2 lotus root, 1/2 yam, 1 tablespoon of wine, 50 grams of flour.

How to prepare the dish:

Cut the hind leg of the lamb into small pieces and wash them with water; Put an appropriate amount of water in the pot that can cover the mutton, then put in the washed mutton, bring to a boil over high heat, cook until the mutton changes color, and turn off the heat when a large amount of foam appears; Remove the lamb, immediately rinse off the remaining foam on the surface with clean water, and set aside.

Peel the washed yam and cut it into hob pieces with a knife; Peel the lotus root and cut it into small pieces.

In a small heat pan, pour in 50 grams of flour, stir-fry the flour with a spatula, fry the flour until it changes color, turns off the heat after it turns slightly yellow; Remove the fried flour and let it cool in a clean and waterless container; Prepare a large clean bowl and sift the cooled flour into the large bowl; Pour about 1 small bowl of water into the flour in batches, and use chopsticks to mix the flour and water to form a mixed batter.

Put a large amount of water in the pot, put in the processed lamb leg meat, and then put star anise, Sichuan pepper, ginger slices, green onions, astragalus, boil over high heat, until there is foam floating, skim off the foam with a small spoon; Add 2 tablespoons of rice wine, add yam cubes and lotus root segments, turn to medium heat and cook until the ingredients are cooked; When the soup turns white, add 1 tablespoon to the wine trough and cook until the soup is boiling.

Pour the prepared batter into the pot, bring to a boil over medium heat, boil carefully until the soup and noodles are not separated, and add salt to taste.

Serve with pickled leeks.

Finished product features: mutton is sweet and hot, replenishing deficiency and appetizing; Lotus root clears heat and dissolves phlegm; Yam tonifies the spleen and dehumidifies; Astragalus is sweet and warm, nourishes the spleen and lungs; The taste of good ginger is spicy and hot, warm and breathing, warm the stomach and eliminate food. Together, these form a warm but not greasy, thin and delicious bait.

Shanxi knife-cut noodles

Shanxi sliced noodles are a traditional noodle dish with Shanxi characteristics, which is well-known at home and abroad for its unique flavor. The knife cutting surface is all cut by the knife, hence the name. The dough leaf is cut with a knife, medium thick and thin edges. It is sharp and shapely, resembling willow leaves.

The entrance is slippery and the inner gluten is soft but not sticky, the more you chew, the more fragrant it is, and the seasoning of the knife-cut noodles (commonly known as "toppings" or "blending") is also diverse, including tomato sauce, meat fried sauce, mutton soup, golden needle fungus and egg marinade, etc., all of which are popular with people who like pasta. It is known as the five famous noodle products together with Wuhan hot dry noodles, Beijing fried sauce noodles, Henan braised noodles and Sichuan dandan noodles, and enjoys a high reputation. Shanxi knife-cut noodles in the Jin Xiaoer knife-cut noodles are still very few Chinese cooking schools with a complete culture and ancestry in China, especially the poems and couplets about knife-cut noodles have unique charm, the heart of the common people, and the meaning of the world, which is breathtaking.

Brief introduction

When it comes to Shanxi, coal, vinegar and noodles can be said to be the representatives of Shanxi's business cards, and knife-cut noodles are the signboards of Shanxi's noodle culture, which can be called "the best in the world" and have a history of hundreds of years. "The world's pasta is in China, Chinese pasta is in Shanxi, and Shanxi is worthy of being the hometown of noodles. This is a compliment said by Mr. Bu Houchang, president of the Japanese friend star food bead club, after inspecting Shanxi noodles. Since ancient times, Shanxi noodles have been famous for their variety and health and fitness. Shanxi noodles have a long history and a long history, with a well-documented history of more than 2,000 years. The knife cutting surface is all cut by the knife, hence the name. The dough leaf is cut with a knife, medium thick and thin edges. Sharp edges, resembling willow leaves; The entrance is smooth and the inside is soft but not sticky, and the more you chew, the more fragrant it is, and it is popular with pasta lovers.

Whether it is in movies, TV series or books, as long as the story related to Shanxi is mentioned, there will always be "a skilled master, the good dough is on the head, and a dough paring knife is held in each hand, and the "whoosh" wave on the top of the head. "Flying knives and noodles" have become a form of performance art in Shanxi, and such shots appeared at the Shanghai World Expo in 2010. There are three unique flying knife cutting noodles in Taiyuan Quanjin Hall: fast, more than 200 can be cut out per minute, which is dazzling; Accurate, put a jade plate 1.5 meters away, and cut the noodles into the roots; Strange, the performers dance with their hands on the top of the dough, and even step on the wheelbarrow to perform, which is thrilling and spectacular. In this 184-day event, Shanxi noodle chefs showed the unique charm of Chinese noodles to tourists at home and abroad. Therefore, people say, "Eating knife-cut noodles is a feast for the mouth, and watching knife-cut noodles is a feast for the eyes".

The technical requirements for knife cutting face and dough are stricter, the ratio of water and noodles is required to be accurate, generally one pound of noodles and three taels of water, beaten into a spike, and then kneaded into a dough, and then covered with a damp cloth, and then kneaded after half an hour, until kneaded evenly, kneaded soft, kneaded light. If the kneading effort is not enough, it is easy to stick to the knife and break the strip when cutting. The magic of knife cutting noodles lies in knife skills. Knives, generally do not use a raisin, to sharpen from a special arc. When operating, the left hand holds the kneaded dough, the right hand holds the knife, the wrist should be smart, the output should be flat, the force should be even, against the soup pot, click, click, click, a knife to catch a knife, cut out of the face leaves, a leaf even a leaf, just like a meteor catching the moon, draw an arc white line in the air, the face leaf falls into the soup pot, the soup rolls over the surface, and like a whitebait playing in the water, it is very good-looking. A clever chef can sharpen about 200 knives per minute, and the length of each leaf is exactly six inches. Before eating, being able to see the chef shaving noodles is tantamount to enjoying an art performance.

The seasoning of knife-cut noodles (commonly known as "toppings" or "blending") is also varied, including tomato sauce, meat fried sauce, mutton farm, golden needle fungus and egg marinade, etc., and is accompanied by seasonal fresh vegetables, such as cucumber shreds, leek flowers, mung bean sprouts, boiled soybeans, minced green garlic, chili noodles, etc., and then dripping with some old vinegar, which is very delicious.

Origin and inheritance

Knife cut noodles originated in the 12th century in Datong, Shanxi, the inner void and the outer gluten, soft and smooth, easy to digest, and the noodles, fish, knife noodles and called the four major noodles in Shanxi, but also with Beijing's fried sauce noodles, Shandong's Yifu noodles, Wuhan's hot dry noodles, Sichuan's dandan noodles together known as China's famous five noodles, can really be described as the "king of noodles". According to the record of "Jin Food Vertical and Horizontal: Famous Food Story": "Knife-cut noodles first came out of Shanxi, and it is a kind of boiled noodles popular among the people, and it is the best among noodles. In Shanxi, whether it is in the city or in the countryside, especially in Pingyao, Jiexiu, Fenyang, Xiaoyi and other places in Jinzhong, housewives, young girls and many "women and men" in the city will make it. Among the knife-cut noodles in various parts of Shanxi, the most famous is Datong knife-cut noodles, which can be described as the "king of noodles".

There is also a story about knife-cut noodles. Legend has it that the Mongol Tatars occupied the Central Plains and established the Yuan Dynasty. In order to prevent the people from rebelling, the ruler confiscated the metal utensils of each household and made a rule that ten households should use one kitchen knife. Chop vegetables for cooking in turns, and then return them to the Tatars for safekeeping. One day at noon, an old man's wife mixed the dough into dough and asked the old man to get the kitchen knife, but the knife was taken away, and the old man had to go home and wait. Who knew that the old man had just left the Tatar gate when he was touched by something, and when he looked down, it turned out to be a thin piece of iron, and he picked it up and carried it in his arms. After returning home, the pot was boiling, and the whole family waited to eat the noodles, but the knife was not retrieved, and the old man was so anxious that he turned around. Suddenly, he wanted the piece of iron in his arms, so he took it out and said, "Let's use this piece of iron to cut the face!" When my wife saw that the iron sheet was thin and soft, she muttered, "How can such a soft thing cut noodles." The old man said angrily, "If you don't move, you will cut it." A "chop" word reminded his wife, she put the dough on a wooden board kneaded, left hand up, right hand holding iron sheet, standing by the pot, into the pot of boiling water to "cut" the dough, piece by piece of dough fell into the pot, after cooking, into the bowl, poured marinade for the old man to eat, the old man praised while eating: "Very good, very good, no longer have to queue up to get a knife in the future, just use this iron piece to sharpen." “

In this way, the method of "cutting noodles" spread ten, ten to hundred, spread all over the land of Sanjin and was favored by people. In the Ming Dynasty, this kind of "cut noodles" is also known as "Tuozhang noodles", not only made at home, but also spread to the market stall business, and constantly evolved into a unique knife cutting noodle making technique, the flavor is soft and hard, soft and tough, not only can be poured marinade, but also can be fried hot and even cold, all have a unique flavor. However, pouring marinade is the most delicious, and the taste is even better with a little Shanxi old vinegar.

During the Kangxi period of the Qing Dynasty, a branch of Shanxi knife-cut noodles, "Jin Xiaoer knife-cut noodles", became associated with a generation of honest officials in Jackie Chan, and its skills and recipes were integrated with culture, and developed into a highly cultural government private dish, becoming an intangible cultural relic.

The cultural and technical composition of "Jin Xiaoer" includes: a story of inheritance; a kind of faith, including "heavenly conscience, incorruptibility and excellence", etc.; A series of secret recipes, mainly including "halogen", etc.; A series of skills are the production process, including "three mixtures and four awakenings", "marinating", "knife cutting long noodles", etc.; poems about knife-cut noodles, seven-character quatrains, couplets, etc.; A set of religious rituals for worshipping ancestors and worshipping teachers: 1. Having the general lineage of reciting the precepts of the master, the teacher's precepts, and giving names; 2. Historically, the "Six Rites of Cultivation" were only seen in cultural inheritance, and had not been found in the "Craftsman's Practice" before; 3. The distinctive "three bows and three respects", "the first lesson", "sending noodles to the parents of food and clothing", etc. It greatly enriches the content of the knife cutting surface and the culture.

For example:

Jin Xiaoer's knife cut noodles (seven-word quatrain, poetry praise)

Three rubbing and four awakening are good

Two feet hold up Mt. Baektu

Five fingers flick out the dragon's groan

A bowl of fragrant hearts

Jin Xiaoer's six paths of ancestor worship, three bows and three salutes, six rituals, four disciplines, and two precepts.

Jin Xiaoer's unique homework. Generally, the senior brother leads, the senior brother reads a sentence, and the apprentices recite in unison: one is dressed, two clean hands, three kneaded and four awake, five flavors are orderly, six water gates, seven points of price, eight streets and nine squares, very reassuring.

The rise of cuisine

Looking back on the history and looking forward to the future, the revitalization of Jin cuisine needs to seek development in the summary, progress in learning, and competition for neutral brands. Government organizations, catering experts, Sanjin celebrity chefs, restaurants and other forces have formed a joint force, taking a series of measures such as support, guidance, research, innovation, and publicity to strongly enhance the influence of Jin cuisine; Looking around Sanjin, Shanxi Restaurant, Bingzhou Hotel, Jinyun Building, Sanjin Restaurant, Furong Restaurant, which are famous for Jin cuisine, have made remarkable achievements in recent years, which not only represent the taste and enjoyment level of Shanxi, but also have created their own brands; Looking at the whole country, in Beijing, Shanghai, Guangzhou, Tianjin and other cities with developed catering industry, there are also professional Jin cuisine restaurants; "Jin cuisine" is no longer synonymous with low-end catering, and I believe that in the near future, "Jin cuisine" will once again become a blooming wonder in China's catering industry!

Jin cuisine idea to develop strengths and avoid weaknesses

Jin cuisine has lagged behind in its development, and many consumers from other places, including locals, only know about Shanxi noodles and only know about "oily meat".

The reason for the stagnation of Jin cuisine is mainly that "it is difficult for a good woman to cook without rice", due to the limitation of resources, Jin cuisine is good at traditional skills such as steaming, frying, stewing, frying, stewing, stewing, etc., which cannot give full play to its advantages; At present, other cuisines pay attention to nutrition, health, fashion, freshness, and pay attention to dietary structure, while the style of Jin cuisine with strong oil and heavy flavor remains unchanged, coupled with the lack of innovation in cooking techniques, so that it cannot be unique among many cuisines. All walks of life in Sanjin have reached a consensus that "Jin cuisine" urgently needs to create new food culture, concepts and ideas to carry forward the long-standing Jin cuisine culture.

Xun Ziyun: "If you don't accumulate steps, you can't reach thousands of miles; If you don't accumulate small streams, you can't become rivers and seas. "With the economic development of Shanxi, the development speed of Shanxi cuisine has accelerated, which has attracted the attention of China's catering industry. In 2002, at the Hangzhou Food Festival, Jin cuisine was rated as one of the new eight major cuisines; At the China Catering Expo held in Chengdu in 2005, Shanxi's noodle performance skills were overwhelming and highly praised by the industry. In recent years, the holding of Shanxi's "Pasta Festival" has made Shanxi noodles famous all over the world, and the Jin cuisine brand has revived.

The revitalization of Jin cuisine is not an overnight thing, it not only needs the support of government departments to create a more relaxed environment, but also needs the organization and guidance of relevant industry associations and the mutual assistance and cooperation of Jin cuisine enterprises, so as to enhance the influence of Jin cuisine through research and innovation.