Salvage the traditional Cantonese cuisine skill “embroidery Kung Fu” to reappear in the Jianghu

By yqqlm yqqlm

Salvage the traditional Cantonese cuisine skill “embroidery Kung Fu” reappeared in the Jianghu

“disappeared famous dishes” appeared in Zhenhai building

2228992180 - Salvage the traditional Cantonese cuisine skill "embroidery Kung Fu" to reappear in the Jianghu

the chefs are preparing the dishes. Photo by Yang Yaoye, all media reporter of Guangzhou Daily

“Guangdong banquet China · disappeared famous cuisine”, as a typical representative of cultural and creative cuisine in Guangzhou, is the practice and achievement of Guangzhou Museum in-depth exploring new methods and new paths for the activation and utilization of cultural relics. It mainly relies on the menus and recipes of the Republic of China, combined with traditional festivals, night economy and other cultural and tourism integration points, Through in-depth exploration of local characteristic food culture, create a new model of cultural innovation and development presenting immersive experience in the original site

Guangzhou Daily (all media reporter Quan Jie correspondent Wu Wei) yesterday, guests from all over the country who came to the first China (Guangzhou) Park Cultural and creative conference gathered in the Millennium Yuexiu mountain to visit the intangible cultural heritage project of Zhenhai building, and jointly witnessed the new product release of the second season of the “lost famous dish” of the cultural and creative project of Guangzhou Museum

it is reported that as a cultural and creative brand jointly launched by Guangzhou Museum and China Hotel, “Guangdong banquet China · disappeared famous dish” is to make the lost or very rare traditional Cantonese cuisine skills meet the public again. It is a new and unique cultural and creative project

the “Guangdong banquet China · disappeared famous dishes” focuses on salvaging the disappeared or rare traditional Cantonese dishes from historical relics, such as the crispy glutinous rice chicken in the ancient method, which originates from the craftsmanship of Cantonese cuisine masters a hundred years ago. There is a “peeling” link of the whole chicken in the production. The chicken skin as thin as a cicada’s wing should be kept intact, which is the most test of the chef’s knife skill; The poetic green willow weeping silk once flourished a hundred years ago. It uses the skirt of the outermost circle of adult big turtle to silk together with the bone breaking turtle meat, which also reflects the exquisite skill of knife. The side dish Ge residue pays attention to the skills of pushing and Cooking Seafood Soup and the heat of frying. At present, it is difficult to find a trace in the market

another dish, partridge porridge, although called porridge, actually contains no grain of rice. It is all made of partridge bone and meat. It is cooked the same as Huaishan Rong and bird’s nest. It is one of the representatives of Guangdong “Kung Fu cuisine”

it is reported that the “disappeared famous dishes” of this season continue to explore in the aspects of restoration, innovation, improvement and reconstruction. Among them, Jinling duck taro horn, Xishi crab meat box and Jinlu wonton basically restore the traditional practice. Duck taro horn is filled with roast duck, fragrant and delicious. The crab box is small and exquisite, and wonton is sour, sweet and delicious. White juice Kunlun spot is an improved and innovative work to meet the needs of modern market. It absorbs the preparation method of Kunlun abalone slices, replaces the bamboo shoots slices in the traditional practice with abalone slices and mushroom slices, and puts them back into the fish shape neatly, showing the chef’s exquisite skills