1. The health-preserving wisdom of simmering and stewing soup - looking at the harmony of Jiangnan diet from eel and chicken soup
Chinese food civilization has always respected the principle of "medicine and food come from the same origin". The water system in the south of the Yangtze River is very developed, where eel is abundant. The local people are good at using its effect of tonifying and nourishing qi. This dish called eel and chicken shredded soup uses chicken soup as the soup base. , and then mixed with eel soup, which is actually the typical cooking technique of "using soup to enhance freshness" in Huaiyang cuisine. The chicken soup has a mellow taste, and the eel soup has a fresh taste. Mixing the two soups together can not only obtain a layered taste, but also achieve the effect of double tonics. Using gluten strips as a carrier to absorb the essence of the soup, the frangipani becomes smooth and smooth. Add pepper and sesame oil before serving. This operation can not only remove the fishy smell and enhance the aroma, but also secretly conforms to the principle of "spicy and warm dispersion" explained by traditional Chinese medicine. There is something like a small bowl of soup, which is actually a manifestation of the people in the Jiangnan water town area who have a deep understanding of the nature and taste of food ingredients.
2. The inheritance of the ancient method of steaming chicken in water - Lingnan food customs in Huaishan chicken stew
In Lingnan, there is a lot of humidity, so most people put medicinal foods into their dishes to nourish their internal organs. Huaiyam is a good ingredient that can strengthen the spleen and lungs; old hen has a sweet taste and mild nature, and is good at replenishing the body's fatigue. This dish called Huaishan Steamed Chicken uses the ancient technique of stewing over water. The chicken pieces and yam are stacked layer by layer and steamed over high fire for three hours, so that the fresh flavor of the chicken and the softness of the yam are fully integrated. The soup is all absorbed into the meat, maintaining the original flavor without losing any of it. This production method comes from the core essence of Cantonese steaming aesthetics, which focuses on patient waiting for the heat and the pure state of the ingredients themselves. Using chicken gizzards dipped in soy sauce to eat it integrates the dietary etiquette of "never getting tired of fine food, never getting tired of fine food" into daily life, fully demonstrating the exquisiteness and effectiveness of Lingnan food culture.
3. The dance between seafood and mountain delicacies - the culinary aesthetics of milk soup shark fin and astragalus chicken slices
Shark's fin has been one of the "eight delicacies" in palace banquets since ancient times. This dish uses sea rice to make a fresh soup and pours fresh milk into it. The soup is milky white and rich. Then the shark's fin is slowly simmered in a pot for 30 minutes to fully absorb enough milk aroma and seafood. Before serving, it is drizzled with oil and the gravy becomes bright. This is exactly the "milk soup" of Shandong cuisine. The technique and the government cuisine focus on "holding the gravy around the wrist" The perfect display, and the northern astragalus chicken slices show another kind of flavor. In a common food combination for northerners, astragalus, as an important qi-tonifying herb, is cooked together with chicken slices that have been slurried with salt, pepper, and starch, then blanched in boiling water until cooked, making them extremely smooth and tender. Shiitake mushrooms and pea pods are added to the mix. This not only enriches the color, but also embodies the Five Elements philosophy of Chinese cooking that pursues the harmony and unity of "color, fragrance, shape, and nourishment."
4. Seasonal seasons with the same source of medicine and food —folk wisdom from Ganoderma lucidum eggs to amaranth meat slices soup
Accompanying the traditional Chinese festivals and solar terms with specific food customs, Ganoderma lucidum has been regarded as a "fairy grass" since ancient times. Due to its sweet, mild and peaceful nature, it is often used after festivals or when the body is weak. Boiling it with red dates and eggs is a simple nourishing food custom among the people. Eating amaranth in spring and melon in summer are dietary rules that conform to the weather. Red amaranth and lean pork are boiled together, and the clear soup is boiled to skim the foam. It only takes 20 minutes to turn into a bowl of refreshing seasonal vegetable soup, which is the epitome of Jiangnan people's "tasting three new things" around the beginning of summer. Pork pancreas stewed with carrots is a specific practice in daily life based on the traditional nutritional concept of using viscera to replenish the viscera and color to complement the color. This practice reflects the ancient people's simple understanding of the relationship between the functions of food ingredients and the human body. The traditional nutritional concept emphasizes using viscera to replenish the viscera and color to complement the color.
5. Food nourishment aesthetics in the boudoir — the humanistic connotation of traditional Chinese medicine breast enhancement recipes
From ancient times to the present, women's body care has always been a profound and difficult knowledge. The green papaya and pork ribs soup uses the enzymes of papaya and the lifting effect of platycodon for the purpose of clearing the body; the flavored black bean chicken uses Bazhen soup as the basis for additions and subtractions, focusing on the use of polygonatum, dodder and other tonic items for the purpose of enrichment. These fattening recipes circulated among the people are actually the application of the traditional Chinese medicine theory of "adequate qi and blood will lead to a plump body" in diet. From sweet yam and purple glutinous soup to red bean and peanut soup, all of them are based on the theme of nourishing blood, strengthening the spleen and replenishing qi. They are not only food, but also beauty secrets that have been handed down orally and heard by generations of women. They carry the love for their own bodies and the yearning for a better life, and have become a unique scene in the boudoir food culture.
6. The earthenware pot Qiankun that is suitable for cleansing and replenishing - the warm and moistening method of beef stewed with lily and ginkgo and astragalus and tangerine peel porridge
For Cantonese people, they are good at using clay pots, first boiling them over a strong fire, and then slowly simmering them over a slow fire to bring out all the essence of the ingredients. Lily has the effect of moistening the lungs, ginkgo can tighten the lungs, and beef can nourish the spleen. When these three are stewed together, the resulting soup will be very clear and mellow in taste. It is an excellent food for moisturizing dryness in autumn. This is a representative of the "clear and moist" category in Guangfu soup culture, which pays special attention to being clear but not bland, and moist but not greasy. Porridge is the most nourishing type of Chinese food. Use astragalus to boil the juice to make porridge, add a small amount of tangerine peel to regulate qi, use brown sugar for seasoning, cook until the rice soup is thick, and drink a bowl to warm the spleen and stomach. This is where the traditional Chinese medicine idea of "self-nutrition with rice porridge" is directly reflected. It is also the warmest way of nourishing food in ordinary people's homes.
7. Daily philosophy of nourishing the liver with tea - complementary nature and flavor in chrysanthemum and wolfberry tea and health-preserving etiquette
Tea is regarded as one of the seven things that Chinese people do to open the door. Chrysanthemum is cold in nature and is good at clearing the liver and improving eyesight. Lycium barbarum is warm in nature and good at nourishing the liver and kidneys. The two match each other, cold and warm complement each other, and yin and yang complement each other. This is an exquisite application of the principle of compatibility of traditional Chinese medicine in daily tea drinks like Chen Zhiqian Chrysanthemum and berry tea, combined with mulberry leaves and other substances, take this compatibility to the extreme. Staying up late will damage the liver. Making a cup of chrysanthemum and berry tea in the morning is not only a convenient way to maintain health, but also a ritual in modern life that means both "introspection" and "care". This cup of tea is not only used to quench thirst. It becomes a fragrance in the fast-paced life, connecting tradition and modernity, harmonizing body and soul. It also carries profound cultural connotations of food.
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