There is a moving legend in Changshu folk: legend has long been a long time ago, Lu Dongbin, Zhang Guo, Tieguai Li, Han Xiangzi, Han Zhongli, Cao Guozhen, Lan Caihe, He Xiangu and other eight immortals visited Changshu people. The dishes are small and monotonous, so each immortal personally cooks. According to the recipes of Tiangong Food, there are eight kinds of dishes that are made of local materials and simply due to bad. In order to enable the people to taste the same dish at the same time, in the cooking operation, the fine work of Tiangong Shifu is changed as a direct pot and steaming. And this "chrysanthemum burst fish", "emerald BRICS", "recruiting wealth into treasure", "Golden House Tibetan Jiao", "White Silver and Silver Hill", "Fairy Grass Chicken", "Sanshi of Chicken Soup", "South Leg Duck Fang Fang Fang Fang Fang Fang Fang Fang Fang "Eight dishes have become the most famous" Old Eight Samson "in Changshu Steamed vegetables that are still for people. Changshu steamed vegetables are an important part of Changshu's food culture, and it is also the first signature dish of Changshu's gang dishes. It originated from the long -term pottery era and spread throughout the people of urban and rural people. With its original flavor, it has long been favored by people. This steamed vegetables have now formed a series of spring, summer, autumn, and winter seasons that have been steamed by multiple skills and will be updated at any time. Among them, multi -channel steamed vegetables have been included in "China Famous Recipes" and "Jiangsu Province" Name Recipes. Changshu was named "Jiangnan Food Capital" by the Chinese Culinary Association in 2011. "Changshu Steamed Vegetables" includes four parts: "Peach Red Spring Banquet", "Lotus Wind Summer Ban", "Guiyu Autumn Banquet", and "Meixiang Winter Banquet". The 140 steamed dishes selected in the book all show people with high and clear pictures, supplemented by the brief introduction of words, explaining the reason, raw materials, methods and characteristics of each dish. On the same day, Ge Yongquan and Shao Guixing were awarded the Lifetime Honor Award for Changshu steaming cooking master. The Capital Culinary Training Base of Jiangnan Gourmet Capital, China, settled in the Changshu Vocational Education Center of Jiangsu Province on the same day. Changshu steaming vegetables were also identified as an intangible cultural heritage of Changshu City on the same day.
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