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We all know that the Chinese food culture has a long history, and the South Guangdong region is even more popular with the saying that "food is in Guangzhou, kitchen is out of Fengcheng". "Food in Guangzhou" may have been heard by many people, which mainly refers to the fact that Guangzhou's food culture is famous throughout the country. So where does "Cook out of Fengcheng" come from? Today we will take a closer look at the Shunde cuisine in "Fengcheng".
This "Fengcheng" is not the "Fengcheng"
From the perspective of China's administrative division, Fengcheng mainly refers to a county-level city under Dandong City, Liaoning Province, named Fengcheng. But the "Cook out of Fengcheng" we are discussing today is not from Dandong.
Fengcheng mentioned here refers to Daliang Town in Shunde, Guangdong. This is the famous "Hometown of Cooking" and "Source of Cantonese Cuisine" in China, and one of the "important birthplaces of Cantonese cuisine". The origin of Shunde Daliang's alias "Fengcheng" is also not complicated. The main reason is that Daliang has a mountain called "Fengshan", which is named after its shape like a phoenix, so people also call Shunde "Fengcheng".
"Fengcheng" mulberry fish pond industry history
mulberry fish pond is a production and management model that combines "mulberry planting and silkworm breeding" with "pond fish breeding". This traditional production model has been vividly demonstrated in the history of Shunde, Guangdong. It is precisely because of this "Sangji Fish Pond" model that once made Shunde a wealthy one.
In the past hundreds of years, people in Shunde have made use of unique conditions to create very considerable wealth. They dig ponds to raise fish, then grow mulberry, mulberry leaves to raise silkworms, silkworm excrement to feed the fish, and finally use fish manure and pond mud as fertilizer for mulberry fields. Not only that, the people of Shunde also raise poultry on the ridge and grow vegetables along the ridge to maximize the value of the mulberry pond.
This lifestyle of living by the water also created Shunde people's love and pickiness for fish. The importance of pond fish and native chicken in Shunde cuisine also came from this. Of course, Shunde people also arrange every chicken and every fish clearly. The "sauna" eating method is the greatest respect that Shunde people give to native chickens and pond fish.
Shunde's famous dishes "sauna chicken" and "sauna fish"
"steaming", is a very historic cooking technique in China, deeply loved by the Chinese people. Especially Cantonese people care about the original taste of food. "Steaming" can preserve the original taste and nutrients of food. Therefore, "steamed vegetables" are also very important in Cantonese cuisine.
People in Shunde love "steaming" even more. They call this kind of cooking technique that can retain the original flavor "sauna". "Sauna fish" and "sauna chicken" are among the classics.
Same as "Stone Pot Fish", the "sauna" eating method is to move the stove directly to the table, so that people can feel the freshness and deliciousness of the dishes for the first time. People in Shunde will remove the bones of chicken or fish beforehand and cut them into thin slices. Place them on a steamer with mulberry leaves. In the high-temperature steam for two and a half minutes, the amino acids in the meat and mulberry leaves will be fully used to make the food clear. Not greasy. The strict time of 2 minutes and 30 seconds shows the importance of Shunde cuisine in controlling the temperature of cooking.
The perfect dishes born from " Sankey Fish Pond "
The "sauna chicken" and "sauna fish" we just learned about are from "Sankey" and "fish pond" respectively. In addition, the most important "Sang" in the "Sangji Fish Pond" industrial chain has also produced many famous Shunde dishes. In the traditional and ancient industry of
, mulberry leaves and mulberry fruits are also very important. In addition to mulberry leaves used for sericulture, Shunde people also use it for cooking, the more classic is "mulberry leaf fried Qingming shrimp". At the same time, the "Sang Yezha" dish is also a perfect interpretation of "Sangji Fish Pond". It mainly cuts various seasonal vegetables, melons and fruits into cubes, wraps them with mulberry leaves, and adds abalone juice to enhance the flavor. It looks simple, but it tastes unique.
Among the vegetables and fruits grown by the pond ridge, people in Shunde are particularly fond of juicy melons. This is a seasonal vegetable with a sweet taste and dark green skin. When cooking, it can be matched with almost any ingredient. Whether it is "seafood braised zucchini" or "stuffed zucchini" that resembles Hakka stuffed vegetables, they are both representative of the deliciousness in the "mulberry fish pond" industry.
Shunde peopleThere are "one hundred" ways to eat fish.
fish is an important product in the "Sangji Fish Pond", and people in Shunde favor it alone. It is said that people in Shunde have one hundred ways to eat fish, including all kinds of frying and steaming.
Cantonese people love to drink soup, which is almost a fact that everyone knows, Shunde people are no exception. Fish soup has a very important position in Shunde cuisine. Among the "100 Ways" of fish in Shunde, fish soup has a high proportion. For example, "Fen Ge Red Bean and Minced Fish Soup", and the awkward-sounding "River Clam and Wolfberry Head and Eyebrow Bean Soup" are delicious soups that people in Shunde love to drink.
If you simply express the Cantonese obsession with soup, it may be difficult for you to understand it, but starting from the "Tianma stewed fish head" among the Shunde people, you may be treated differently to the Cantonese enthusiasm for soup.
"Tianma Stewed Fish Head" is a kind of fish soup in Shunde cuisine. The method is also quite a test of people’s patience. It is not only necessary to mix cornstarch and peanut oil into a slurry and apply it on the inside and outside of the fish head. After rinsing, the fish head is also brushed with a layer of rice wine to remove the fishy. After a complicated process Finally, let the fish head, gastrodia elata and red dates, be sealed and stewed for at least four minutes before being served. Shunde people’s meticulous interpretation of "Tianma Stewed Fish Head" can be said to show the "really delicious and worth the wait" of Guangdong Laohuo Liangtang.
However, people in Shunde still have many ways to eat fish, such as "cold fish skin", "fish intestine fried egg", "fried fish bone", "fried fish fillet", "fish soup pomelo skin", and "head vegetable steaming". "Fish belly", "stuffed dace"... can be described as all kinds, dazzling. From fish skin to fish bone, and from fish head to fish meat, people in Shunde are familiar with the road and can easily interpret the perfect "fish dishes".
Shunde cuisine is more than "Sangji fish pond"
"Sangji fish pond" has a very important meaning in Shunde cuisine, but this is not the whole of Shunde cuisine. Many people know Shunde cuisine probably from the "double skin milk", which is a Shunde dessert snack with a century-old history.
- desserts and snacks
But when it comes to desserts, "double skin milk" is just one of the delicious dishes in Shunde. The favorite desserts of this kind of Guangdong girls are "coconut milk jelly" and "ginger hit milk". However, behind these delicious snacks, there is one thing in common. The milk in it comes from buffalo milk produced locally in Shunde. If buffalo milk is a representative of these desserts, then "fried milk" is a model in buffalo milk.
Shunde people interpret the "soft stir-fry" very well. Put the milk and auxiliary materials into the pot, the spatula rotates continuously, nine times, the milk is formed, and the liquid is fried into a solid. This has become an ingenuity in Shunde cuisine.
- Special snacks
In Shunde, three generations often pass on the classics together. The most common Shunde snacks, wedding cakes and fish cakes, have been with Shunde people for hundreds of years. According to the name, you can think of wedding cakes. This is a snack that is distributed and enjoyed at the time of marriage; while fish cakes are a snack eaten by people in Shunde during the Mid-Autumn Festival. Because they look like a fish, they are popular in Shunde. The favorite of children.
- Shunde morning tea
Sigh morning tea is a way of life for people in the Pearl River Delta. Drinking tea is not the point, what is important is that people can take this opportunity to relax. Cakes play a very important role in Guangdong morning tea. Naturally, it is also essential on the table of Shunde people. Whether it is the common dry steamed siu mai, steamed pork ribs, steamed chicken feet, or delicious radish cakes and mala cakes, Shunde people also enjoy it.
But when it comes to Shunde cuisine, I have to mention a "lunjiao cake" that has been walking on the Shunde morning tea table for five hundred years. This is a snack that can be made with only rice and cane sugar. It has a clean white appearance and a soft and sticky texture. It has become a must-choice in Shunde's morning tea.
- The land of fish and rice
Nanyue Dadi has always been the land of Chinese fish and rice. Rice cultivation has a history of thousands of years in Guangdong. The Pearl River Delta is one of the important rice producing areas in China, and Shunde is in its center. Shunde people useLocally produced high-quality rice, combined with Cantonese sausages, is also famous for its "Claypot Rice".
In Shunde, which is rich in rice, in addition to rice, Shunde people are also very particular about porridge. In the eyes of people in Shunde, "porridge with pig miscellaneous" is as delicious as the world. With the freshest pork offal, the smoothest white porridge, and the strict control of the heat, the "pig offal porridge" often interprets the grand occasion of "a porridge is hard to find" at the big Shunde supper stalls.
In addition, Shunde people’s love for rice is also reflected in another local delicacy. Chencun noodles are another sublimation of Shunde people’s rice. Of course, Shunde cuisine is much more than that. The people of Shunde have also studied the eating methods of water snakes, silkworm chrysalis, and worms. They are also very good at cooking geese and pigs. It can be said that in the land of Shunde, people in Shunde can easily use it. The "createable things" around you produce a variety of exquisite delicacies, and the local rice makes the cuisine brilliant.
Origin of "Cooking out of Fengcheng"
After learning about Shunde cuisine, we return to the keyword "Cooking out of Fengcheng" in the theme of this article. In Shunde, there has always been a saying that "everyone cooks", but this is not to say that everyone in Shunde is in charge, mainly because Shunde people have a high proportion of cooks. According to data from
, Shunde has nearly 6,000 registered restaurants with as many as 20,000 professional chefs. There are more than 10,000 people who have completed training or have passed the examination certificate. The catering industry once exceeded 100,000. And the chefs who walked out of Shunde more There are countless counts, and it can be seen that "cooking out of Fengcheng" is not just casual talk.
The popular saying "Eat in Guangzhou, cook out of Fengcheng" was formed in the late Qing Dynasty and the early Republic of China. It mainly says that Guangzhou is the gathering place of Lingnan cuisine, and Shunde is an important source of Lingnan cuisine. Nowadays, "Fengcheng Chef Master" is the signature of many restaurants.
Concluding remarks
The interpretation of Shunde cuisine, of course, is not fully covered by thousands of words. The inheritance of deliciousness requires a visit to Shunde, Guangdong, known as the “Gourmet Capital of the World” to be able to savor it. This article just started with the industry of Sangji fish ponds, and briefly explored the charm of Shunde cuisine, so that everyone can get closer to Shunde and understand the food culture of Lingnan.
If you think this article is good, you are welcome to like and forward to support it, or if you think the introduction of this article is questionable, you are welcome to criticize and correct in the comment area. I will study carefully and work hard to better promote our Lingnan culture in the future.
I am the future cook, a creator focusing on the field of gourmet food. Welcome to follow me and explore the charm of Chinese cuisine together. See you in the next article.
(This article was originally created by @未来锅夫, and has signed a contract with the "Rights Knight". If there is plagiarism, it will be dealt with to the end)
