invite friends in Beijing to start the game. The least prone to error is Japanese food.
A table of fresh seafood, sliced shredded and cut into pieces, filled with dozens of plates, and then a bottle of Daginjo that travels across the ocean, it is full of magnanimity.
But in Japan, if you want to serve iron porcelain, the most sincere one must be the authentic Chinese restaurant .
The eight major cuisines are fried, fried, and fried on the back end. The color, fragrance and shape are displayed everywhere with the domineering sense of a great gourmet country.
After eating the delicacies of the mountains and the sea, a bowl of Tieguanyin is eaten, and then a plate of "S-level dream dessert サンプーチャン" is called Youliyou Noodles.
Yes, this golden dish, Huang Chengcheng, touched and trembling dreamy dessert, is now an important prop for judging whether a person is an invisible rich at a Japanese dinner table.
Its other name is particularly grounded: three non-sticky.
Fish-eye view of the world
click on Japan Yahoo and enter "Fantasy Chinese Desserts (幻の中華スイーツ)". The first thing that pops out is the three non-sticky Japanese working class can not afford.
A special point of view in Tokyo ガイド
A carefully taken punch-in photos and a repo of true feelings, and the whole story of the sweet and fragrant rainbow fart, no matter how ruthless people can not help but shout "Tonight's three non-sticky is so beautiful" (No)!
In the daily comics of cooking themes, three non-stickiness is even more a lore.
In 2016's "Iron Pot Cooking King", San Non-stick appeared as a surprise killer in the culinary showdown in the comics. After the protagonist chef of
turned on the light flint and fired, as the lid of the dream dessert was lifted, the whole picture was shrouded in the dazzling halo of three non-sticky products. Every NPC that had tasted it suddenly burst into a burst-level smile like a three-flower gathering. Z2z
middle-aged, old, middle-aged and young readers are also attracted by this strange and dreamy dessert. In
YouTube’s gourmet area, Japan’s UP is the one that produces the most “three non-stick” Chinese cuisine S-class dream desserts.
In the three-dimensional food world, three non-sticky is also the popular NO.1 of Yiqi Juechen.
The Japanese people who like to vote on the earth have a wide-ranging "Five Flower List" every year, and there are dozens of them on the food list in a single year.
However, the Japanese still gave Sannoni a different kind of tenderness. With the admiration for this dessert, the foodies of the island country directly sent the three non-sticks to the bucket list of , which must be eaten before death, and swiped the screen as soon as they searched.
's "Arashi friend" ARASHI, who owns tens of billions of teenage girls, also stamped it himself.
On June 18, 2018, in the issue of "Give it to Lan Bar", this mysterious dessert has made ARASHI praised by countless readers with its amazing taste and the same craftsmanship as Chinese Kung Fu.
As a result, Japan's three non-stick myths intensified. On the
show, this three-nonstick Chinese restaurant originally only served a group of customers a day, but now it has to make an appointment one month in advance.
can't help it, the three are not sticky and delicious, but it's too expensive to cook!
just these 7 minutes of non-stop flipping, it is enough for Japanese who are proficient in "ingenuity" to call it for another 5,000 years.
▲The Japanese three non-sticky master
three non-sticky who is on the verge of weeping is not in the arena, but there are legends everywhere.
However, saying that it is an Internet celebrity delicacy is really wronged.
became popular in the era when there was no internet.
In the second year of Daoguang in the Qing Dynasty, at the south side of Beiban Hutong near Caishikou outside Xuanwumen, a family of "Guangheju" rebuilt from a large courtyard house opened.
Don’t look at there are only a few private rooms and a few tables, but those who came to join us were all the royal family members of Jinghua.
can catch these eatersThe stomach must not only taste outstanding, but also unexpectedly-
In the sandy, oily and salt-heavy Beijing, Guangheju took another path to create a series of "Southern flavor" dishes based on Jiangsu and Zhejiang cuisine. Jiangjia tofu, Hanjia pork elbow, steamed cabbage, scallop belly, these private dishes from various government offices and courts have a sense of arrogance, and also give Guangheju a taste of a private salon.
Among all kinds of private kitchens, the court dim sum "Three Non-stick", a retired chef from Yushan Fang, is no less inferior.
▲Three non-stick names. Legend has it that Li Hongzhang’s son-in-law Zhang Peilun named him. He also had a well-known granddaughter named Zhang Ailing
. After many years, Guangheju ceased business, and the master looked for another benefactor. "Non-stick" was brought to Tongheju , making this Hutong Xiaoguan a meeting place for literati and inkmen. The famous regulars of
, in addition to brother Xun who has to write down a small book every time they finish eating, and Liang Shiqiu, a glutton who doesn’t write, there are also Qi Baishi and Pujie who must hand-paint after eating.
Liang Shiqiu
Northern restaurant is often used as a special dish. Just like "three non-sticky", "fried Lantern Festival" and so on, as a gift.
said that "talking and laughing have great Confucian scholars, and communication is not for nothing", which is not excessive.
In order to serve these ink-eating customers, the boss of Tongheju is ingenious, and uses the three non-sticky dishes that have not been seen for a long time to make "respect dishes" for all the young, middle and old people. What is
?
Old Beiping opened restaurants, paying attention to harmony and making money. When the restaurant meets the old patrons for a banquet, they will often give one or two special "respect dishes" to the guests. They will not only give the old patrons a long face in front of the guests, but also draw in emotionally. Many of the dishes at
big restaurant are "sweet" dishes that are not on the menu. They will be served as the finale of the banquet after the banquet dishes. Adding up the price of the dish will also reward the discerning cousin.
and concocting complicated and not labor-saving dim sum three non-sticky, as a small and beautiful dish specially for distinguished guests, it is perfect for Tongheju .
, because everyone who knows how to eat it, knows that the three non-stick methods are most dependent on the craft:
knock the egg yolk without a trace of egg white into a bowl, and mix it with starch and sugar in one direction. Z2z
wok on medium heat to 30% heat, lay the egg mixture.
In the low heat and warm oil, stir fry the egg liquid vigorously. When it is boiled until it is mushy, slowly add cold oil while stirring, so that the egg mixture will not be cooked immediately and will not stick to the pan.
In a constant temperature wok, stir-fry for four to five hundred times, until the egg liquid in the pan gradually becomes golden, and it can be out of the pan after mixing into a mass of curd.
The three non-sticky just out of the pan are served in a clean white porcelain dish while they are hot, and served on the table to fill the room with sweetness. Golden and smooth, spread on the center of the plate, like a round of fifteen bright moons, sticky waxy like soup, soft fragrant like cake, gently scoop a corner with a spoon, non-stick spoon, non-stick disc, non-stick teeth, entrance is soft and smooth , It is warm and fragrant under chewing.
three non-sticky as a real "CD delicacy", the greater enjoyment besides the taste lies in the pleasure of eating.
A mouthful of glutinous jiji, the fragrant and tender three non-sticky enters the mouth, and then flows freely. When it slid into the stomach, most of it was still immersed in its escape and couldn't return to the soul. How could this experience not be memorable. Because of the multi-dimensional experience of Sannon-sticking beyond the senses,
's reputation in living together in the capital is increasing day by day, and it still exists today.
is in Tongheju, and it gradually overwhelms the guests and provokes the main beam. has become the most mysterious and noble symbol of the legendary capital snacks.
The islanders who are accustomed to eating dumplings in Kehai, why do they dump the whole country on Sannoni?
This is inseparable from the Japanese patrons who live together.
After the founding of the People’s Republic of China in 1949, many time-honored brands have gradually disappeared in the long river of history. The remaining time-honored brands have become the first stop for foreign business banquets and foreign guests to experience authentic old Beijing cuisine.
Stops at the gate of Xisidian every day when the lights are in handThe vehicles of the embassies of various countries have rejuvenated this old store.
After the establishment of diplomatic relations between China and Japan, the then Japanese Prime Minister Toshiki Kaibe also visited Dowaju twice. When tasting the "three non-sticky", he was moved by the uniqueness of the coexistence of form and content. Therefore, he made a special visit to Dowaju before returning to the country. He respectfully brought Sannon-stick back to the Japanese imperial family with a thermos, and was approved by Emperor Akihito.
▲ After the former prime minister of Haibu was also a Beijing food fan
, the reputation of Chinese cuisine and desserts three non-sticky spread far to Dongying. The masters of Tongheju went to Japan many times to make this "respect dish" for the royal family.
After the reform and opening up, some retired employees of Tongheju traveled across the oceans with their kung fu to seek development in foreign countries, and Sannonzhi also took root in Japan.
Oranges born in Huainan are oranges, while those born in Huaibei are oranges.
Once upon a time, Chinese cuisine was only synonymous with B-level gourmet fast food overseas. But this small three non-sticky plate, but with the simplest ingredients and the most complicated craftsmanship, shows the breadth and depth of Chinese cuisine, and with its own efforts, it reverses the stereotype that Chinese food is difficult to be elegant. Z2z
, who has gone abroad, continues the task of exporting foreign culture as a top student. I believe that in the future, the team of authentic Chinese cuisine going abroad will grow stronger and stronger.
References:
1. Song Yunhui, "A Pair of Masters and Apprentices "Dream of Chefs for Half a Century", "Beijing Chronicle", Issue 02, 2006. , Life·Reading·Xinzhi Sanlian Bookstore, 2016.2
3. "Dinner of "Egg Twelve Hours"", documentary "Eating", 2020.1.23
4. "Mamiya Shōtaro & Kato Ryouka!", "Give it to Lan!" Bar", 2018.9.8
5. Pleiades Kawai, "Mercenary's Restaurant No. 5", Housewife's Tomosha, 2018.5
6. Saijo Shinji, "Hot pot no ジャン "Don't Belly", big feet! Chinese デザ", KADOKAWA, 2015
Part of the pictures in this article are from the network
. The cover design is inspired by the comic "Iron Pot Chef" and the cartoon "Chinese Little Master"
author-hikaru
design-heavy rain
editor-VJ
