The imperial banquet in the capital was auspicious, and the Lu Dihai Sea presented auspicious signs - the Qilu flavor of " the imperial city's red robe adds to the joy " and " the dragon swimming on the blue waves brings long-lasting affection "
On the occasion of wedding banquets held in Beijing, a dish called "Imperial City Red Robe Adds Joy" is often shown in a stunning position on the appetizer. Its true appearance is actually the "Suckling Pig Platter" that is very characteristic of northern food.
This cuisine comes from the Qilu banquet culture, and has a great pursuit of "good luck" in the Qilu banquet culture. It uses suckling pigs with extremely smooth skin, and then roasts them over a slow fire for a long time until the skin shows a maroon color, just like putting a festive red robe on the suckling pig.
When entering the mouth, there is first a crisp "click" sound, and then, the fat fragrance bursts between the lips and teeth, the meat is tender and juicy, and it is also paired with sweet sauce and lotus leaf cake, which perfectly interprets the grandness and authentic charm of the northern banquet.
Moving to the coastal area of Jiaodong, there is a saying called "The dragon swimming in the blue waves has a long affection", which is an elegant name for the ancient method of steaming grouper.
Shandong Peninsula, as the birthplace of Shandong cuisine, is well versed in Haicuo cooking.
The freshly caught tiger spots are only made with shredded scallions, ginger, and soy sauce to enhance the fresh taste. They are quickly steamed over high heat for six minutes. When they are taken out of the pot, a spoonful of hot scallion oil is poured on them, which locks in the fresh taste of the sea with the sound of "sizzling".
The fish meat is as white as a garlic clove, sweet and firm when you eat it. It not only symbolizes the long-lasting love between the couple, but also demonstrates Lu Di's cooking philosophy of "taking freshness as the soul".
Buddha jumps over the wall in Fujian, fresh lobster from Guangdong Sea - " Dragon and Phoenix soaring into the sky " and " Mandarin Duck Jade Gold Belt " combine the East and West
"Fuzhou's landmark delicacies are made up of something called 'dragon and phoenix soaring into the sky', which is actually 'chicken stewed in the original pot with wings', and this 'original pot chicken stewed with wings' is an elegant interpretation of the famous state banquet dish 'Buddha Jumps over the Wall'."
This dish traces its origins back to the Guangxu period of the Qing Dynasty. It focuses on putting old hens, Jinhua ham and pork wings into a purple clay pot and simmering them slowly for at least eight hours.
Opening the lid of the cup, the soup is as clear and yellow as amber, the gelatin sticks to the lips, and the wing needles are soft and waxy and spring to the teeth.
It is not only the "finale" of the banquet, but also full of the couple's expectations for "flying high" in their future life. It is an irreplaceable Kung Fu dish in Fujian cuisine.
There is such a thing, it is called "Mandarin Duck Jade Golden Belt", which brings a very strong Lingnan style. When holding a wedding banquet in Guangdong, it is absolutely indispensable "Garlic Steamed Lobster".
We use South China Sea lobsters from Zhanjiang or Huidong. The meat is naturally firm and sweet.
The chef with superb cooking skills cut the lobster in half and then covered it with garlic sauce made from gold and silver garlic, which is raw and cooked minced garlic. Under the action of high-temperature steam, the garlic fragrance penetrated into every texture of the shrimp meat.
The chopped green onions look like emeralds, and the chili pepper rings serve as embellishments. The lobster shell is as red as gold. As the name suggests, it is not only a visual feast, but also the ultimate expression of the Cantonese seafood steaming technique.
Baodao cakes convey long-lasting love, and Bashu sweet soup warms people's hearts - the local imprint of " A Hundred Years of Beautiful Marriage Celebrating a Happy Marriage " and " Zooyuan Renzi Soup "
"Celebrating a happy marriage for a hundred years", this is the "scallop taro cake" with profound meaning in the traditional wedding banquet in Taiwan.
The taro from Dajia in Taiwan is known for its dense and fragrant glutinous nature. It is steamed and pressed into a puree, then mixed with scallops that have been roasted and shredded into shreds. It is either steamed into cakes or shaped into taro balls and fried until it turns golden.
The entrance is so salty and soft, with the freshness of scallops and the sweetness of taro intertwining in the mouth. This symbolizes the rich and complete life of the couple in the future, and shows the wisdom of the people of Baodao in cleverly integrating the products of mountains and seas with auspicious meanings.
The last dish called "Jujube Renzi Soup" is called "Early Born Guizi Le" in Nanjing, Suzhou and other places. It is a taste symbol of the wedding customs in the Jiangnan water towns.
We use high-quality red dates from Ruoqiang, longan meat from Fujian, wolfberry and lotus seeds from Ningxia, add rock sugar and cook over slow heat.
Sweet red dates, honey-rich longan, and lotus seeds with a bittersweet aftertaste, they are layered in layers, and the color of the soup is ruddy and clear.
This dessert has the property of warming and nourishing people, and its homophone is "date (zao) round (round) benevolence (man) son (子)". It combines the Chinese people's most simple and beautiful blessings for marriage into this bowl of food full of affection and sweetness, and then becomes the warmest cultural footnote of the entire wedding banquet.
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