"Everyother's Oath" Banquet in Lu Di: The deepest feeling of love in the hometown of Confucius and Mencius
In Qufu, Shandong Province, there is a wedding banquet. This wedding banquet bears the responsibility of inheriting ancient rituals. The creation and planning of the dishes often contain a particularly profound food concept. This concept originated from Confucianism and shows a very high requirement for the fineness of food. It is just like the expression "you will never tire of fine food, and you will never tire of fine food".
This dish uses suckling pigs from the Weishan Lake area. They are carefully selected and grilled until the skin becomes as shiny and crisp as a red robe. It is paired with Kongfu clear soup made from Jinxiang Baizi geese and free-range chickens that have been hoisted three times. This soup is clear and rich in flavor. It can not only show the grandeur, but also imply that the couple has a bright future and a prosperous life.
The Weihai chef will choose the Bohai Bay Dragon from the local deep sea, and the Yantai chef will also choose the Bohai Bay Dragon from the local deep sea. The local area is in the Bohai Bay area. The meat of the Bohai Bay Dragon is extraordinarily firm and elastic.
Fry the minced garlic into a golden color, and place it with the soaked Longkou vermicelli under the shrimp body: steam it quickly over high heat, and pour hot peanut oil on it when it comes out of the pot, thus stimulating the ultimate fusion of garlic and shrimp. The body of the shrimp is curled up like a gold belt wrapped around the waist, which means that the newlyweds are rich and healthy, and their love is long and lasting.
Huaiyang's "Beautiful Flowers and Full Moon" Banquet: The Fresh Charm of the Water Country Zeguo
The appetizer "Exquisite Eight-Colored Plate" shows the exquisite workmanship and is by no means a simple collection of cold dishes.
There must be a double yellow duck egg from Gaoyou, Yangzhou, with the color #C41E3A and bold font. When you cut it open, the red oil will drip down continuously. It tastes salty and delicate; there is also a dish with the color #C41E3A. And the bold crystal trotters must be made from pig's front hooves, which must be repeatedly cooked with salt water and old brine and then pressed. The finished product is crystal clear, and the lean meat shows a crimson color. It tastes tough and refreshing, which plays a key role in awakening the taste buds before the dinner begins.
They prefer wrinkled plated abalone produced in Lianyungang waters. They cut the meat with a knife, put it completely back into the washed abalone shell, steam it in a cage for a short period of time, and top it with freshly fried scallion oil. They also prefer to use wrinkled plated abalone produced in Nantong waters. They take the meat and cut it with a knife, then put it completely back into the washed abalone shell, put it in a cage, steam it in a very short time, and top it with freshly fried scallion oil.
The fragrance of the oil from the green onions perfectly brings out the sweet and crisp texture of the abalone meat. Its shell serves as the base, and the meat is like the moon, echoing the beautiful moment of "flowers blooming and full moon". It is a beautiful scene on a good day.
When we were seated, there was a bowl of "Huaiyang turtle stewed with black-bone chicken". It is a representative Huaiyang stew. It is stewed slowly and slowly. The color of the soup is clear and you can see the bottom. The skirt of the soft-shell turtle is very thick. The black-bone chicken has a nourishing effect. It means that the newlyweds will have a smooth life and a strong body after marriage.
Lingnan “Tie the Knot” Banquet: The auspicious meaning of eating in Guangzhou
Wedding banquets in Guangdong place the most emphasis on "intention" .
This platter brings together the essence of Cantonese-style brine. There must be rose soy sauce chicken from Guangzhou restaurants with smooth, tender skin and bright red sauce . There must also be brine chicken from the Chaoshan area, which is soaked and cooked with more than ten kinds of spices such as galangal and lemongrass .
There is also a dish called "Red Dates, Peanuts, Tremella and Lotus Seeds (Early Born Takako)". In Guangdong wedding banquets, it is obviously not just an ordinary after-dinner sugar drink. It has an extraordinary meaning.
Housewives in Shunde will cut the local product called Xinhui tangerine peel into shreds and put it together with red dates, peanuts, lotus seeds, and white fungus. They will put it into a stew pot, add a large amount of rock sugar, and stew it with water for three hours.
When it is served, the soup is rosy and crystal clear. When you enter the mouth, you can feel the sweet fruity aroma and the fragrance of herbs. It is not only a dessert, but also the best wish for the newlyweds.
When making steamed fish, Guangdong chefs pay great attention to "the degree of rawness and ripeness". The fish's eyes are prominent and the fish's fins are in its best state when they are erect. After the fish is out of the pot, it is covered with shredded green onions, drizzled with hot oil, and poured with the secret soy sauce used to steam the fish. This process is continuous and uninterrupted, expressing the word "fresh" to a very high level.
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