Source: Hongju.com
Author: Yang Buran
In the past two years, with the rise of snacks and drinks, braised food has also ushered in new development opportunities. Brands such as Lurenjia, Xianlujia, and Lalushijia have frequently gained the favor of capital; not long ago, even KFC launched braised products.
From the perspective of playing, braised food can be used as a genuine main course, as well as street snacks, snacks, cold dishes, etc. with lighter modes. The latter has been unanimously loved by the public and catering entrepreneurs.
At present, how many types of braised food are on the market? What are the differences between braised foods in different regions? Today, the Hongju Network's "Daguan" column will share with you different special braised foods from 7 regions.
braised food is a food made by the braised method. Usually, the raw materials are simply processed, blanched, and cooked in the prepared brine. Overall, the production process is relatively simple, and the key lies in the preparation of the marinade.
marinade is divided into red marinade , yellow marinade and white marinade. Different regions use different brines, and the tastes of the braised flavors produced are also different.
Sichuan "braised dishes" are spicy and spicy, Guangdong "brown" tastes sweet and soft, the braised dishes in the two lakes are mainly spicy, Jiangsu, Zhejiang and Shanghai areas are mostly fresh and sweet "bad goods", and when they go to the northern regions, they are salty, bright and red "pickles"...
Sichuan braised dishes
braised dishes first flourished in Sichuan. Once upon a time, Chengdu streets and alleys were filled with "Zhang's braised dishes", "Li's braised dishes", and "Wang's braised dishes". A display cabinet, a cutting board, and a kitchen knife and a weighing table can build a simple shop.
With the rapid development of Sichuan cuisine throughout the country in recent years, Sichuan braised vegetables have also been developed. Nowadays, it is not only an indispensable cold dish such as Sichuan cuisine and hot pot, but also a popular snack on the street. It has become another Sichuan symbol besides Sichuan cuisine and hot pot.
△The braised rabbit heads can be seen everywhere on the streets of Chengdu
Sichuan braised is mainly red braised, spicy and fragrant, and the red oil floating on it is its soul. Because the ingredients in Sichuan braised for a long time, the overall color of the braised food is mostly thicker, generally dark red (or brown red) and shiny, and the spicy and fresh taste is also very obvious.
In addition, traditional Sichuan braised rice with special Chinese medicines made of braised rice has nourishing effects on the one hand, and on the other hand, it also makes the fragrance more intense.
△ Bangbang Chicken with red oil
Sichuan braised dishes mainly include Bangbang Chicken, Sweet Skin Duck, Rabbit, etc. Representative brands include Liao Ribs, Liao Ji Bangbang Chicken, Ziyan Baiwei Chicken, Xiangyafang, etc.
Take rabbits as an example. It is said that Sichuan has a population of less than 200 million, but it eats 300 million rabbits every year, accounting for 70% of the national market. On average, 9 rabbits are buried in the stomachs of Sichuan people every second. Among the fancy ways to eat rabbits, the most "hard core" is the braised rabbit head.
△ Rabbit Head
Guangdong Brine
In addition to Sichuan Brine, the most famous one is Guangdong Brine.
Guangdong brine is divided into Cantonese brine and Chaoshan brine. Cantonese brine is white brine, the most famous representative is white cut chicken; Chaoshan brine is red brine, which belongs to the southern Fujian cuisine of Chaozhou. It is mainly created by people in the Chaoshan area. The representative dishes are braised goose and Longjiang pig feet. Among them, it is also more famous for its tide brine.
△Trendy brine one table
It is understood that the method of making trendy brine is different from Sichuan brine. It is to "bring" more than a dozen natural spices such as brown sugar, water, salt, light soy sauce, white soy sauce, shallot, Nanjiang , tangerine peel, star anise, lemongrass, etc., and then immerse goose, duck, pig's feet, pig's scalp, etc. into a braised pot and braised over fire. The final braised taste is soft and hard, thick but not salty, fresh but not fishy. It is the soul work of the trendy dish.
In recent years, Chaolu has also entered Chaoshan, taking braised goose as the entry point, forming a concentrated market with high recognition from consumers, and even once became one of the catering trends.
△Bogee
In Guangdong, in addition to Chaoshan Pavilions, food stalls and fast food restaurants everywhere, Chaolu also has small-scale brand restaurant companies such as Chen Pengpeng Goose Hotel, Wugee Balsamic Goose, and Braised Food Research Institute.
Among them, Chen Pengpeng Goose Meat Hotel is still an outstanding representative of the industry's single-product restaurants, setting a record of 5 minutes of meals, an average of 2 hours of waiting seats, and a maximum of 13 tables.
Hunan braised food
Hunan braised food not only has the saltiness of the north, but also the sweetness of the south, and the spicy with local characteristics. You can get a glimpse of it from one of the "three giants" of braised food born in Hunan - Juewei Duck Neck . However, the typical representative of Hunan braised food is actually not the Juewei duck neck, but Wugang braised food.
Wugang, located in the mountainous area of southwest Hunan, was once called the "Capital of Braised Cuisine". The braised cuisine has a long history. The Wugang braised food produced is neither northern braised nor southern braised in the typical sense. It is a characteristic "medicine braised" evolved on the basis of the north and south. The biggest feature is "using medicine as braised and colored with sugar."
△Wugang braised cuisine
It is understood that Wugang "medicine braised" is generally made of more than 20 Chinese medicinal materials such as fennel, cumin, cinnamon, pepper, etc., and then soak the bean products, goose, duck, etc. in the brine and repeatedly soak it. Usually, it is braised more than five times. The more times it is braised, the purer the taste is.
Because of the use of caramel solution (fry the white sugar until melted and then add water to make), Wugang braised dishes are mostly black or brown, and the most famous finished products are braised tofu and braised copper goose.
△Wugang braised tofu
Hubei braised
Hubei braised cheesy
Hubei braised cheesy is a unique style. Hubei people love to eat braised dishes, and braised dishes stalls can be found everywhere on the street.
The Zhou Hei Ya, Jingwu Duck Neck, Smurf Dumpling Restaurant in Wuhan, Yahui Braised Cuisine from Ezhou , Taoran braised food from Huangshi (Ruo Qiaoer), Xiao Hu Duck from Jingzhou , Xiangxiling from Yichang , etc. are all relatively well-known braised food brands.
△Braised duck neck
Take Wuhan braised food as an example. The popular Wuhan braised food is mainly "sauce braised".
The authentic braised food in Laohankou is generally soaking chicken, duck, pig, fish, soy products, and various vegetables in a braised soup that contains twenty or thirty kinds of braised ingredients, and stew it slowly over low heat to keep the ingredients in their best taste.
Because soy sauce (smooth soy sauce and dark soy sauce) are added to the brine, the finished products produced are generally sauce-colored, rich and heavy, combining spicy, salty and fresh fragrance.
△Wuhan sauce braised
Jiangnan stew
Braised stew
Braised stewed stew stewed stewed stewed stewed stewed stewed stewed stewed stewed stewed stewed stewed stewed stewed stewed stewed stewed stewed stewed stewed stewed stewed stewed stewed stewed stewed stewed stewed stewed stewed stewed stewed stewed stewed stewed stewed stewed stewed stewed stewed stewed stewed stewed stewed stewed stewed stewed stew
stew is a stew extracted from aged stews, and then refined with star anise, bay leaves, cinnamon, anise and other spicy sauces. It is clear and transparent and has a rich aroma of wine.
The commonly mentioned terrible products are cold dishes made by boiling meat dishes or vegetables and cooling them, pouring them into terribles to make for several hours. They are salty, fresh and refreshing, and are commonly found in some Jiangsu, Zhejiang and Shanghai areas such as Shanghai, Ningbo , Shaoxing and other parts of Jiangsu, Zhejiang and Shanghai.
Among them, "Sauce Botou" has occupied a place in the traditional Shanghai cuisine.
△Wu goods collection - sautum
Wu goods are soaked in sautum marinade, with a long shelf life. In addition, it is highly inclusive and has extremely rich vegetables, including chicken, pork belly, crayfish, duck, edamame, eggs, lotus root, etc.
△Everything can be bad
Fujian braised
braised chewy, which also plays an important role on the dining tables of Fujian people. The most famous one is braised chicken feet . There are various braised chewy shops everywhere on the streets such as Hongse chicken feet , Yiqing chicken feet, and red-feather chicken feet.
The old Yiqing chicken feet, red-feather chicken feet, black fruit chicken feet, etc. were rated as the "Top Ten Famous Snacks" and "Famous Chinese Snacks" respectively in Quanzhou .
△Fujian braised chicken feet
Fujian braised food compared to other regions' braised food, tender and slightly sweet, not greasy, not too salty.
Take Hongze chicken feet as an example, and use more than 20 natural aromatherapy ingredients such as star anise, ginger slices, and chili to make marinade. Then, rub the chicken feet with salt, blanch them slightly, take them out and put them into the marinade to make it. The color is bright and golden, with a strong marinade fragrance, full meat, thick texture, tough and smooth.
Northern pickles
Braised food has obvious north-south differences in the region, namely "South braised north-sauce". But in fact, pickles are also divided into northern and southern flavors.
"Northern Flavor" is represented by Beijing pickles and Shandong pickles. It is crispy, tender and fragrant, rich in sauce flavor, and a salty taste. Beijing Liubiju Sauce Garden , Hebei Baoding Dacige Sauce Garden, Shandong Linqing Jimei Sauce Garden, and Shandong Jining Yutang Sauce Garden are known as the "Four Major Sauce Gardens in Jiangbei"; "Nanwei" is represented by Yangzhou pickles , and the taste is sweet, and the "Three He and Four Beauties" pickles are the most famous.
△Northern Beijing pickles
Pickles have many similarities with the "brown" in the south in cooking methods. For example, when mixing, the color of the finished product is mainly the red sauce; when seasoning, spices such as star anise, cinnamon, bay leaves, cardamom, green onion, ginger and other spices are also added; the final appearance is not much different.
△Nanwei Yangzhou pickles
The difference is the juice and how to eat it. The pickles do not use a lot of brine, but use a small amount of sauce that is prepared. When making the sauce, add soy sauce and soy sauce to adjust the color. Use the ingredients made of sauce to make the sauce evenly wrap the sauce on the surface of the ingredients, and the pickles are finished.
In terms of eating, most braised dishes in the south are "heated and eaten cold". Northern pickled dishes such as chicken, duck, bones, etc. generally have to be eaten while it is hot, while beef is eaten cold to maintain the tough taste of the beef tendons.
Conclusion
The relatively simple braised food has gradually become a popular item. Some institutions predict that the braised food market with strong universal taste and low operating threshold is expected to become the next 100 billion market.
In terms of snack form, braised food has indeed shown signs of explosion. Once the trend starts, the special braised foods from all over the country may break out of their own world. Catering people who are interested in starting a business here can carefully study and compare the special braised foods from various places to find the one that suits them!
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-