Chinese cuisine is extensive and profound, and famous experts of various famous dishes emerge in endlessly. In fact, when it comes to world cuisine, the quality of famous Chinese dishes should indeed be the highest. However, some dishes are rarely seen today, either because of the dishes, the materials, or the craftsmanship, and they have gradually disappeared in the long history. It is really a pity.
Boiled cabbage
As the most popular Sichuan cuisine among the four major cuisines, this dish is recognized as one of the most difficult Kung Fu dishes to make, even surpassing the skill of Sichuan cuisine. Carefully prepare most of the famous Huaiyang dishes.
The legendary boiled cabbage is first soup, which is also called "boiling water". This thing is made from seven or eight old chickens, old ducks, fine ham, scallops, scallops, and see in the kitchen What other precious ingredients are there? Simmer over low heat for eight hours. Keep an eye on the pot in the middle. The top of the soup must be shaped like chrysanthemum petals. The result of not sleeping all night will be the most fragrant soup you can imagine. Chop chicken breast and lean meat into minced meat, divide the soup into separate pieces, heat it again, and add the two kinds of minced meat when it is about to boil. Since the protein of the minced meat will absorb the oil and color in the soup, the soup will become thicker after settling. As clear as water, the so-called "boiled water" is obtained in this way. Then there is the cabbage. Ordinary Chinese cabbage is absolutely not acceptable. It must be freshly picked cabbage. All the outer layers are discarded. Only the most tender core of the cabbage in the center is taken. Then use a silver needle to prick hundreds or thousands of them. A small hole invisible to the naked eye, set aside. Then heat "boiling water", put the vegetable core in a colander, pour it over and over again with "boiling water", and do not use the soup base. After the vegetable core is cooked, heat another portion of "boiling water" and boil the cooked vegetable core. The production of cabbage is completed only after immersing it in boiling water.
The finished product should be a green cabbage soaked in an almost colorless soup. The so-called "great simplicity", it is indeed extremely fragrant when you taste it, and the refreshing taste of the cabbage is perfectly balanced. The richness of the soup makes people salivate just imagining it?
Braised Onions
This dish is said to be the specialty of Mr. Wang Shixiang, the number one player in Beijing, and the great gourmet Mr. Wang Zengqi once Recalling their gatherings, some people made shark's fins, others brought bird's nests, chicken, duck and fish. Mr. Wang went against the grain and made this dish, which overshadowed all the other dishes.
The so-called "braised onion" is to use onion as the main ingredient to make a roasted sea cucumber. Therefore, the method is not the reason why this dish is lost, the problem lies in the raw materials. According to the recollections of Mr. Wang Shixiang’s second son, green onions grow in different states in different seasons. Therefore, they are divided into shallots, green onions, green onions, green onions and horn onions. What Mr. Wang chose back then was green onions from Beijing. However, not all green onions can be used in vegetables. The green onions must be grown from the ground after frost and before freezing. Because only after frost in the ground can onions become crisp, tender and delicious, only such green onions can be called top-quality green onions. Even for the best quality green onions, the quality period can only last until the fifteenth day of the first lunar month of the next year. After that, the quality of the green onions gradually declines. Nowadays, the market is becoming more and more industrialized. How many green onions are actually produced in Beijing? Even Beijing onions are no longer what they used to be with the process of agricultural industrialization. The longer the onions grow, the thicker they become. The crisp, tender, fresh and refreshing taste is indeed gone. It is said that Mr. Wang’s works back then should melt in the mouth, soft and waxy without losing their taste. Chewy, it should be similar to today's Dong's Grilled Sea Cucumber. Many people have tried it many times. The scallions are deep-fried and fall apart. The scallions are still scallions and it's still hard to bite off. Use Zhangqiu instead. Green onions cannot be fried at all and become mushy in the pan. They are too tender and cannot be cooked.
Caifeng Swallowing
Many people only hear the name of this dish, have never seen the finished product, and don’t know how to make it. It is a Cantonese dish, which is very rare because In my impression, very little Cantonese cuisine has been lost.
According to the records in the ancient book "Cooking" of the Republic of China, this dish uses a hen and a bird's nest as the main ingredients. The chicken is first slaughtered and the internal organs are removed, and then fried with salt and Shaoxing wine. Rub the inside and outside parts, spread the bird's nest and place it in the chicken belly, put it in a clay pot, add ham slices and simmer for about 2 hours. But I believe the recipe is more than that. The bird's nest hen itself is not a particularly flavorful dish. Without other auxiliary ingredients and flavor-enhancing methods, this dish is difficult to taste. Many people have tried to find this dish through various channels, but to no avail.