Huaiyang cuisine is refreshing and elegant, with extraordinary bearing, known as "fresh food in four seasons" and "the original taste of food". Pen @ fun @ pavilion wWw. ｂｉｑUｇE。 ｉｎｆｏ

It is the standard dish of China's state banquets, and it has filled most of China's high-end food and beverage industry for more than 600 years from the Ming Dynasty to modern times.

China's most well-known "Manchu and Han Dynasty Banquet", "Cixi Birthday Banquet", "Red Chamber Spring Banquet", "State Guest Meal" and other internationally renowned banquets are all developed on the basis of Huaiyang cuisine.

If the Sichuan cuisine "White Dragon Temple" and the Shandong cuisine "Confucius Temple" are the "lower riba people" in Chinese cuisine, then Huaiyang cuisine is the "Yangchun Baixue" in Chinese cuisine.

Different from the culinary skills of other factions, the development history of Huaiyang cuisine is very special, because it was not originally a cuisine, but was formed by two major factions, Huai'an cuisine and Yangzhou cuisine, in different historical periods.

Interestingly, although the two are very close, they did not interact with each other much at first, and they have been parallel for more than a thousand years, during which they have intersected and collided, but they have not really become one. Each has its own characteristics, heritage, system and ancestor.

It was not until the early years of the Ming Dynasty that after a shocking "food incident" occurred, Huai'an cuisine and Yangzhou cuisine were "integrated" under the mediation of Zhu Yuanzhang, the first emperor of the Ming Dynasty, and gradually formed the world-famous Huaiyang cuisine.

And that "food incident" was also called "Huaiyang Confluence" by the cooks in the Five Organs Temple.

Since then, among the four major factions in China, the Huaiyang cuisine, which is known as the best in the world and has been poured in by countless rulers, has been formally formed.

Huaiyang cuisine has also become the first of the most time-consuming cuisines in Chinese history.

From the Spring and Autumn Period and the Warring States Period to the early years of the Ming Dynasty, it took two thousand years for this system called Huaiyang cuisine to fall from the infancy and really have a prototype.

It is also because Huaiyang cuisine is formed from the two main sources of "Huai'an cuisine" and "Yangzhou cuisine", so Huaiyang cuisine is called "two-source cuisine" and Huaiyang cuisine is called "two-source temple" or "two-ancestor temple" in the five internal organs temple.

And the Zhao Shuihe in front of me is the white case in this "Two Ancestral Temple".

Zhao Dahe heard that I called her Dahe like Zhao Haikun, so he was naturally very unhappy.

This little girl scolded me at the time: "Old egg! Don't say that about me! ”

I smiled and didn't get angry. Instead, he continued: "You've already lost. It's so powerful! ”

Zhao Shuihe's face turned red when she heard this, and she immediately spoke: "I didn't lose!" You are blinded! How do you know that I am a person from 'Su Zizuo'? ”

I triumphantly said, "It's easy. Listen to me tell you slowly. ”

…… Subsequently, I boasted that because of the special history of the formation of Huaiyang cuisine, there are many more small factions within it than elsewhere. From the white case alone, since the fall of Xiao Meiren in the late Qing Dynasty, Huaiyang noodles have quickly split, and according to different regions, they are divided into three major factions: "Huai'an noodles", "Yangzhou noodles" and "Zhenjiang crisp".

Among them, "Huai'an noodles" inherited the craftsmanship of Xiao Meiren's three water surfaces. "Yangzhou Point" has a unique secret recipe in the filling, but "Zhenjiang Crisp" is famous for its dessert crisp. The three have their own characteristics, and the training and requirements for the white case chef are also different.

But it is ever-changing, and it is inseparable from his finger kung fu in Yangzhou white case, and it is inseparable from the supreme pursuit of delicate feeling and quality.

Hearing this, Xian Hongye said with admiration: "Then what kind of faction does this 'Su Zizuo' belong to?" ”

I was afraid that it would stimulate Zhao Shuihe's fragile nerves, so after thinking about it for a while, I replied euphemistically: "Su Zizuo is not among these three factions, he is unique. A new pastry faction. ”

I'm saying this in a more euphemistic tone.

In fact, what I want to say is: Strictly speaking, this Suzi is not a kind of Huaiyang pastry, at most it can only be regarded as a copycat.

Of course, this is not a compliment to Su Zi's cooking, but a kind of helplessness. A kind of sadness.

Behind Su Zizuo, there is a bloody past, which was full of killings and national disasters, and even a chairman of the National Committee of the People's Republic of China knew the story of Su Zizuo, and he burst into tears and said: "Two Huai Su Zizuo, what is the home?!" ”

The earliest "Su Zizuo" people were all refugees. It is the refugees and displaced people from the north who fled to the south with the war.

This kind of exile is called "Yiguan Nandu" in Chinese history. There were three times in ancient times and once in modern times.

And Su Zizuo was formed in the tide of displaced people who went south in modern times.

In ancient times, because of the advanced production experience in the hands of the refugees, and at that time, Huainan and the Jiangnan region were vast and sparsely populated, so it was relatively not difficult to say that it was not difficult, and it was also very popular with the southern regime with lack of productivity.

But the refugees who went south in modern history did not have the same treatment as their ancestors.

Since the Republic of China, the south has been more affluent than the north by an order of magnitude, and the productivity has far exceeded that of the north. And the worst thing is that the south is rich and overcrowded, and it is not easy for you to live, and it is not easy for you to settle the refugees from the north.

Since then, the northerners who fled one after another in the war of the Republic of China have been in a very difficult situation, and Jiangsu and Zhejiang, the land of paradise in their minds, have also become a "Shura field" with a difficult survival.

Of course, this cannot be blamed on the aborigines, but only on the "current situation" at that time.

Su Zizuo is a master of the northern side who is struggling to survive in the south under this background.

At first, these fleeing folk pastry chefs thought that they could survive on their own crafts, but when they arrived at the Huaiyang realm, they were stunned to find that compared with others, their century-old craftsmanship was so simple.

From noodles to fillings, from puff pastry to steaming, none of these northern white cases can compare with the local pastry chefs.

Their "Beijing Eight Pieces" are not even comparable to the young men who sell cooking cakes on the street, and their "donkey rolling" is even worse than the "Qingtuanzi" in the hands of the "little chef".

In this great change in the background and environment, the face chef in the north has completely lost his way.

They had to put down their bodies and study their crafts from scratch, and many of the big pastry chefs in the north even worshiped the Huaiyang boys in their twenties and thirties at the age of fifty or sixty to learn their crafts.

They worked so hard and endured humiliation for nothing else, just to survive in difficult times.

And the dim sum made by these people is also called "Suzizuo" by the locals, which means "the pastry made by the wanderer in Jiangsu".

Su Zi was born as a man.

Su Zizuo's inheritance is very miscellaneous, and because most of them are the origin of the Republic of China, the time into Huai is very short, so they are still in the learning stage, they do not have their own complete faction and pastry characteristics, except for the occasional characteristics of northern pastries, ordinary people eat, and they can't tell who is Su Zizuo, who is the local master of Huaiyang.

I heard that because of that unsightly history, Su Zizuo's biggest requirement at present is to make pastries the same as the locals, to imitate vividly, and to imitate the blue.

Speaking of this, Hongye asked me again: "Since you can imitate it vividly, how can you tell that the water lotus was made by Su Zi?" ”

I told her, "I can guess it because of the likeness she imitated...... Because...... Suko does have a very perverted pursuit! ”