The New Year is approaching, I hope everyone will come home safely and celebrate the New Year happily. I will present a set of reunion banquet menus from 6 restaurants to create an atmosphere and have a good taste for everyone to enjoy.

Happy Chinese New Year

Today is the 27th day of the twelfth lunar month, and there is a proverb among the people: "On the 27th day of the twelfth lunar month, slaughter chickens to the big market" proverb. The pace of the New Year is getting closer. I wonder how everyone’s New Year’s goods are ready? Already on the way home? Have the menu for the reunion banquet been written?

Egg Yolk Baked Pumpkin

Yangzhou Cuiyuan City Hotel Lancuige Restaurant Living in the garden scenery, it is full of vitality, can make a club-style high-end banquet, and keep up with the pace of changing tastes of young people. Because of the large number of fixed customers, it focuses on business services, and is famous for renovating the menu once every half month. The restaurant’s banquet around New Year’s Eve is themed to capture the taste buds of the post-90s generation, making the “paradise” in a city rejuvenate the atmosphere of youth.

This dish of egg yolk baked pumpkin is still a familiar taste, but the shape can easily mobilize the atmosphere of the New Year.

dishes provided/Yangzhou Cuiyuan City Hotel

production/Wang Xin

interview/Tu Mingjuan

photography/A ray of sunshine

raw materials

Japanese pumpkin 500 grams, Gaoyou salted egg yolk 200 grams, pepper powder 5 grams, white sugar.

preparation method

Wash the Japanese pumpkin, peel and cut it into long strips;

Steam the Gaoyou salted egg yolk, grind it into powder, and set aside;

Fly the pumpkin strips until they are 80% ripe, pat the raw powder, fry it into golden brown, and remove it;

Take another pot and add a little salad oil, add egg yolk powder, add pepper and sugar to season, add pumpkin strips and stir-fry evenly, and put it on a plate to make a shape.

Comments

Salty duck eggs are one of the common cold dishes on the New Year’s Eve dinner table in Yangzhou people. This dish has a familiar taste, with the salty and fresh egg yolks and the sweet and glutinous pumpkin, but it can better capture the taste buds of young people and will not make the elders feel that the New Year’s Eve dinner lacks traditional ingredients.

Huojiu Duck Heart

As the newly promoted Beijing flavor restaurant in 2017, Duck Ban has now opened its third store. The young Beijing bosses born in the 1980s have grown into the main force of the new Beijing flavor. The big dishes in their hearts come from their childhood, and they also have a little "we are different" personality.

A dish of fire burns duck heart . It feels full of live feeling after serving, setting off the ritual sense of the New Year’s Eve dish.

dishes provided/Beijing Duck Ban Restaurant (Blue Harbor Store)

Planning/Zhang Chengfeng Li Yan

Production/Li Liang

Interview/Chu Hongqi

Photography/Zhang Yang

Raw materials

duck heart, scallion, coriander, ingredients.

Preparation method

Cut the duck heart out of the heart, cut it with one knife, break it without cutting it, spread it into a fan shape, put a knife in the duck heart, add a sauce to pickle it and set it back to use;

Heat the pot, add oil and cook until it is 80% hot, and fry the duck heart until it is burnt on the outside and tender on the inside;

Heat the pebbles and metal plate to 200℃~300℃, put the fried duck heart, and embellish the scallion and coriander;

After serving, add high-level white wine and ignite it.

Reviews

This dish is a must-order dish in the restaurant. The tenderness of duck heart and the fragrance of white wine, combined with other seasonings to enhance the flavor, make the whole dish have a piping sauce aroma, burnt and tenderness. The chef changed the fire steps originally operated in the kitchen slightly. After serving, he used the heat of pebbles and metal pots to ignite them with the help of high-level wine. As the fire rose, it set off the atmosphere and symbolized the prosperity of life.

Chef Tips

Sauce Recipe : Pepper, salt, sugar, sesame oil, dark soy sauce.

duck roll sesame liver

the most delicious food for us. For us, food is memory, culture, hometown, and life. As a time-honored Chinese brand, Quanjude produces a sense of unbearable feelings.

This duck roll sesame liver from the Heping store in Quanjude, Beijing, has a traditional taste and is more fashionable, suitable for all ages.

dishes provided/Beijing Quanjude (Heping Store)

planning/Liu Dahua

production/Chen Jian

interview/Sun Yang

cooked duck skin, duck meat, duck liver , eggs, bread crumbs, white sesame, raw powder, salt.

preparation method

chop the duck meat into filling, roll it with cooked duck skin, pat the raw powder, wrap the egg liquid, stick the breadcrumb, fry it in 30% hot oil until golden, remove it and control oil;

change the duck liver, add the base flavor, pat even the raw powder, wrap it evenly, wrap it evenly, stick the white sesame seeds, add 30% hot oil until the skin is golden and the duck liver is mature, remove it and control oil, and put it on the decorated plate with the fried duck roll.

Making key

When making duck rolls, the duck meat filling should not be too much, otherwise it will easily burst when frying; the oil temperature should not be too high, otherwise it will affect the taste.

Comments

This dish is a traditional old dish in Quanjude. The duck rolls are crispy and tender, the duck liver is tender, and the sesame aroma is rich.

Yellow sprouts and white shrimps

Beijing Yushe Hotel Executive Chef Li Dong said that he will strike a balance in meeting the needs of Chinese and foreign customers, select better ingredients, and show it in a new form, "it's delicious Chinese food."

cabbage, homophonic to "Baicai". For the Spring Festival menu of the Year of Wuxu, Li Dong chose Beijing-based yellow sprouts and white shrimps, and selected shrimps and delicious dishes, which are unforgettable.

dishes provided/Beijing Yushe Hotel Jingyatang

planning and photography/Hu Yuanjun

production/Li Dong

interview/Jiang Meijuan

raw materials

50 grams, 8 shrimps (produced in Beijing), 6 shrimps, onion, ginger, garlic, pansy, water starch, broth, cooking wine, salt, sugar, chicken powder, dark soy sauce, freshly ground pepper powder, sesame oil.

preparation method

Wash the yellow buds and whites, separate the vegetables and leaves, slice them for later use;

Open the back and clean the shrimp, add the hot oil and fry them with the garlic, pick them up, add the vegetables and leaves to oil, pick them up, blanch them for later use;

Add the bottom oil in the pot, add the green onion, ginger, and fried garlic, stir-fry the fried shrimp, cook wine, add the soup without the shrimp, add salt, sugar, chicken powder, dark soy sauce, and pepper to taste, cook until the soup is concentrated halfway, add the yellow buds and white, add the juice over high heat, thicken, add sesame oil, put on the plate, and embellish the pansy.

key to making

Yellow buds and white sprouts are first pulled oil and then blanched, making it easier to cook soft and rotten.

Comments

Beijing local yellow buds are fairly white, sweet and without residue, and cooked with shrimps, bringing a salty, delicious and authentic Beijing-Lu flavor.

cow tendons simmering fruit

The courtyard retains beautiful memories of people's lives. When the family gathers, you can see the scenery in the courtyard by half-opening the window; when the weather is good, chat and chat under the wisteria rack, and children play with fish by the pool, sit in the yard and watch the pigeons hovering, and listen to the whistle and whistle.

Beef tendon simmering flower fruit is a suitable dish for Beijing courtyard . The soup is strong and fragrant, and the tendons are soft and glutinous.

dishes provided/Beijing courtyard (Changying Tianjie Store)

planning/Li Dongquan Chen Gaixia

production/Yue Haiping

beef tendons, peanuts, seafood sauce, oyster sauce, soy sauce, chicken rice dark soy sauce, scallion oil, white pepper powder, salt, sugar, chicken powder, spice buns, scallion flowers.

preparation method

flush the beef tendons, wash, put them in a cold water pot, boil them, wash them for later use;

pot add oil, add oyster sauce and seafood sauce to stir-fry, add water to boil, add salt, sugar, chicken powder, white pepper powder, chicken rice soy sauce, and soy sauce season, add spices to boil, add beef tendons, simmer on low heat for 1.5 hours, add peanuts for 1 hour, take them out for later use;

pot add scallion oil, add oyster sauce, chicken rice soy sauce, white pepper powder, add water to boil, add beef tendons and peanuts, close the sauce over high heat, and add scallions, and add scallions.

Comments

Beef tendons are soft and tender and tasteful, with strong peanut fragrance, which is especially suitable for women to eat. Bibimbap with soup is even better.

Chef Tips

Spice Pack Recipe : bay leaves, cinnamon, star anise, bolognese, cumin, white meme, peppercorns, dried peppers, green onions, ginger.

3fruit casserole

Beijing Delicious Zhai Restaurant Since returning to Caishikou in 2017, it has won the recognition of customers with its authentic Shanghai flavor. Sanfresh casserole has a variety of ingredients, is simple to make, has a strong Shanghai flavor, and is suitable for New Year's party. People can get each table of people.

dishes provided/Beijing Delicious Zhai Restaurant

planning/Liu Chunlei

production/Tianhaishan

egg dumplings , salted fish, fried pork skin, wind chicken , Arctic shrimp , meatball , cabbage shreds, vermicelli, broth, salt, pepper.

Preparation method

Place the shredded cabbage and vermicelli into a casserole, pour in the broth, add salt and pepper to season, and place egg dumplings, salted fish, fried pork skin, wind chicken, Arctic shrimp, and meatballs respectively, and heat it and serve.

Comments

Rich ingredients, meat and vegetables, also known as "family portrait", which is especially suitable for family reunion.

★ The above content is excerpted from the February 2018 issue of " Chinese Cooking ". Welcome to forward it to your circle of friends. All contents of this WeChat account are not authorized and reprinted without authorization are prohibited, and infringement will be pursued. If you need to reprint, please communicate in advance and you can reprint it after obtaining authorization. When reprinting, please indicate the source and author's signature in a prominent position.

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