"2020 Consumer Favorite Series Catering Brands" selection was launched, it attracted a lot of attention.
Especially the "Traditional Ningbo "Top Ten Famous Dishes" in Ningbo Evening News and Ningbo, which have faded out of the menu? The dining scene is very hot. When will "New Yongcai" debut? "It has aroused a lot of heated discussions among Ningbo merchants and foodies. They recommended more "hidden good shops" and "good dishes". Judging from the current registration situation, the popularity of the "New Yongcai" series is particularly high.
is enthusiastic! "New Yongcai" continues to attract attention
Speaking of Ningbo cuisine, how much do you know? Whether it’s a food that swells the population just by reading the name of the dish, or the crowded seafood stall along the river, or a “story” tavern on the street, it contains ingenious craftsmanship, even frying. The flavour of human fireworks is worth savoring in the stir-fry.
In order to create a gourmet feast that truly belongs to Ningbo foodies, this selection is open to all catering companies in Ningbo, through multimedia, multiple channels, and multiple forms of online voting, shop exploration, and selection, to narrow the distance between foodies and food , To polish up Ningbo's "Gourmet Culture Brand".
According to reports, there are 4 series in this selection, including Xinyongcai, Yongbangcai restaurant, specialty restaurant, and late-night canteen. Judging from the current registration situation, the "New Yongcai" series is very popular, and the registered dishes that have been accepted account for 30% of the total number of registrations. What is
"New Yongcai"? "'New Yongcai' refers to the improvement and innovation of the ingredients and cooking methods used in traditional Yongcai, which have been improved in terms of color, aroma, taste, shape, nutrition, and health, and are more representative dishes that consumers love. "The relevant person in charge of the organizer said.
"The new Yong dishes should be made of local ingredients with regional characteristics in Ningbo; at the same time, they mainly use Ningbo local cooking techniques, such as braised, steamed, pickled and other cooking techniques; and are easy to spread and have a certain degree of popularity. "Said Shao Fei, secretary general of Ningbo Catering Industry and Culinary Association.
These dishes are "fashionable and Ningbo"! Just read the name of the dish and you will slobber
. This is an out-and-out competition among hundreds of gourmet restaurants in Ningbo. Just from the name of the dish, many new Yong dishes based on tradition but without losing innovation have "surfaced".
For example, the new dish "Tangzhu Donghai large yellow croaker" of Meiyan Modern Restaurant. "The cuisine concept of this dish is mainly based on inheriting the traditional famous dish of Ningbo Pseudosciaena crocea, and to improve and innovate the East China Sea crocea croaker, a regionally distinctive ingredient, to promote the Ningbo Haipai specialties. We use high-quality dishes. The East China Sea large yellow croaker is sliced, sashimi is served on a plate, and the soup is made in advance with high-quality pickled vegetables and winter bamboo shoots. The soup is simmered, the soup is mellow, the fish is fresh and smooth, and the fresh and salty are in one." The person in charge Cao Yuanyuan said.
"In addition, this method of cooking is more in line with the eating habits of young consumer groups, and it also corresponds to the civilized table requirements of sharing meals, serving chopsticks and spoons."
Shipu Washington recommended the "Fish Chicken Fairy Chicken" ". According to reports, the two main ingredients of this dish are Ningbo local fresh eel tube and Siming mountain chicken. "On the one hand, we follow the regional selection of ingredients. The local chicken is more delicious and the local fresh air eel is moderately salty. The two are a combination of meat and fish, which can better realize the'fresh and salty'." The person in charge Hao Jiatai said.
Shipu Washington also shared the production method without reservation. "Slay and wash the domestic Simingshan live chickens, put them in a boiling water pot and cook for 3 minutes, skim off the foam, and then wash them with clean water. Take a large casserole with bamboo chopsticks on the bottom, the chicken belly facing down, and the eel tube Put the green onion knots and ginger slices in the pot, scoop in 3500g of water, bring to a boil on a high heat, and then stew on a low heat. Take out the onion knots and ginger slices, turn the chicken over, and continue to simmer for 1 hour until crisp Rotten, remove the bamboo mat, remove the foam, add the small green vegetables, add the Shao wine, refined salt, and monosodium glutamate, cover and simmer for 5 minutes, so that the condiments and the original juice can penetrate into the chicken and serve."
" What everyone appreciates is the color, flavor and shape of Ningbo dishes, and the cooking behind these dishes is not well known to everyone. Ningbo citizens take this opportunity to learn about the stories behind these dishes." Ningbo Municipal Bureau of Commerce Circulates Director Zhang Yuping said.
Industry: Xinyong cuisine needs to be "explored" and the inheritance of folk memories.
Food is not only life, but also a culture. The high level of attention to Xinyong cuisine also reflects the high expectations of Ningbo people for local food culture innovation.
" in NingAt the Polish banquet, eating is no longer just to satisfy appetite. New consumer demand puts forward new requirements on the catering market. Judging from the current registration situation, more and more Ningbo catering companies are making new changes on the basis of maintaining the original tradition. Xinyongcai needs to be ‘open minded’ and the inheritance of folk memories. "Zhang Yuping said.
"In order for more people to accept the taste of our Ningbo cuisine, we must be innovative. For example, new ingredients can be added to the raw materials; Ningbo cuisine is indeed relatively simple in seasoning, and other seasonings can be boldly used; cooking methods can also be added in more forms. "Chen Xiaoliang, the inheritor of Ningbo cuisine culinary skills in the Zhuangyuan Building of Zhejiang Intangible Cultural Project, said.
The current young consumer demand is increasing, and the consumption structure is constantly changing. How to inherit and improve on the basis of traditional dishes, introduce new ones, and deliver fresh taste experience, It is becoming a new topic for the spread and inheritance of Ningbo’s famous dishes.
reporter Shi Weichao
