Gourd chickens tibet tour began the Tang Dynasty, Shaanxi Province, the traditional dishes.
According to legend, Emperor gourd chicken begins official rites Wei kitchen. Webster used to great food, extravagant, life at home cooked crisp tender chicken kitchen, two chefs fail, they face severe punishment whip, the third accident of the first two chefs learned lessons, the chicken tied up, and then cooked. This is not only out of the chicken crisp tender and mellow gourd shape, later put it as "gourd chicken."
Gourd chicken production into "clean cook," "Long Zheng", "fried" three processes. The traditional choice of materials is Xian Yao village south of three unique "Japanese Japanese chicken" chicken raising this year, about one kilogram net weight, production of tender meat on the water for rinsing when the first addition to the net blood, when cooked with flax chicken strapped to maintain the shape of chickens, cold water until the pot boiling, put the chicken cook for half an hour out poured into a basin, add broth, wine, salt, soy sauce, onion, ginger, star anise, cinnamon, into Long Zheng through. Fried rapeseed oil will be good till the last Bacheng hot, put the steamed whole chicken, slow slide to the chicken when golden brown remove and drain the oil, salt and pepper with a small dish of food to rank and file.
Fish Soup pot
Pan fish is the traditional dishes of Xi'an, the Tang Dynasty 1,000 years ago by the food court "developed from breast stuffed fish. Dish filled with the copper pot. Royal palace for dinner on tibet tours the first, gradually appeared in the residence after the banquet on, after the introduction of civil, enduring. Zuopu She Tang Wei Juyuan given the rank of Book of Order, the Emperor into the TANG Zhong-Xian Li Xianhuang the "burning tail feast" in a dish that "breast stuffed fish." dish Xi'an Restaurant is a "housekeeping food." Zhou Enlai, Ye Jianying, wu, etc. successively older generation of revolutionaries have tasted and amazed, therefore notoriety. This menu is with the Yellow River carp, ham, bamboo shoots, mushrooms, and other well-Soup cooked.
The basic approach is the fish bowl: the fresh slaughter of the Yellow River carp to the scales, gills dig, Caesarean section, after the clean cut into tiles, with onions, ginger, garlic, such as Chao Shao Dianfan put together, add wine, salt then Dianfan, adding Soup (chicken, duck, bone, pork stewed in cream sauce, etc.) amount, then add the ham, bamboo shoots, mushrooms and slice stew for about 2 minutes (steak to keep the white), poured into a copper pot, the seal and serve immediately following the west by the wine waiter stove boiling Naitang. For a time, wine lovers, Naitang churn, and then thrown off the lid, put parsley and white pepper and serve. When eating, eat with chopsticks to fish those folders out, dipped in ginger vinegar. After eating half Naitang can continue to add, and add spinach, tofu, boil and then do not have doubled flavor.
It features: fresh fish, Tangnong pure taste, color white as jade, under the temperature up, water swelling. For more information, please shift to Famous Places in China
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