[Find Jiangnan Food] Jiangnan "Three White" Banquet

(one)

Three treasures of Wujiang Food: Corcetes, Soy Sauce and meat, dried black tofu. In the past few years, every New Year, Wu Jiang's friends would give a gift to Suzhou friends, and I suggested to send "Sanbao". Wu Jiang's specialty products can be called specialty products.

Dining in Wujiang, the most thought -provoking "bass thinking" is a Chinese idiom. "Jin Shu" has a story. A Wu Jiang people named Zhang Han are officials in the field. The autumn wind rises. He resigned from his hometown of ravioli and sea bass. This idiom has become synonymous with his hometown for many years. Aya vegetables, Taihu specialty, there are still, but the bass in the idiom is four gums, which are produced in Songjiang and Wujiang. But every time you go to Wujiang's food, you can always eat "catfish". The smart Wujiang chef, using pond carp meat, and even silver fish, replaced the previous bass, the taste is equally delicious. This dish is mainly a kind of emotion, a kind of thoughtfulness.

(two)

The Qian and Chef of the Wujiang Hotel are all feelings. For a few days, the "Jiangnan Three White Banquet" was launched for several days. I immediately praised and applauded. Why is it good!

First, the theme is good. Like Suzhou "Water Eight Immortals", Taihu "Sanbai" is the ace of Suzhou Real Estate. It is a good "Sanbai" and "Water Eight Immortals" cards. Even more wonderful. Taihu is not only Suzhou, but also Jiangnan.

Second, seasonal is strong. Jiangnan food, the seasonal is the first, the dishes and snacks are the first push in autumn, such as white fish bitter gourd and dried vegetables. The fruits used are not the same watermelon, honeydew, and oranges, but lotus slices, lotus seeds, and water.

Third, it is quite innovative. Jiangnan cuisine must take the road of innovation. In the past, those gold medals were either oil or heavy sugar or heavy oil. The dishes should also be "dishes with the times". Development. The cricket silver fish ravioli is a very meaningful innovative dish, which not only retains the story of "bass thoughts", but also use silver fish instead of the bass that can not be found at all. The theme of the banquet is really obtained.

(three)

Jiangnan's "Three White" banquets have a lot of dishes. Ginger and silver fish — use two kinds of sauce: small sauce croissance+tender ginger slices, cut into shreds and fry fish shreds, for "ginger and silver fish". It used to be called "Ginger Ginger Fish", which is a famous dish in Jiangnan summer. Generally, black fish shreds are used. This time the silver fish is used, which is both creative and lights up the theme of the "Three White" banquets.

Cooked drunk white shrimp. The traditional white shrimp of the Taihu Lake is drunk. When eating, the live shrimp will also jump in the mouth, which is a bit cruel. From the perspective of medicine and science, raw fish and shrimp should not be advocated. It is not advisable to use the drunk, which not only retains the taste of "drunk", is also safe and healthy. In the past few years, Suzhou has been popular with drunk crabs, and I have also applauded.

Shrimp Baiyu. Jiangnan people like to eat shrimp catfish in summer, and produced by Suzhou Caizhizhai. However, using the taste and ideas of modern people to evaluate this quality, it is a bit of a problem. It is too salty. It is the feeling of eating for a day in the past. Today, we use fresh fish to replace salted fish and white fish instead of catfish. This is called dishes innovation and keeping pace with the times.

The hot frying on the head of the "Jiangnan Three White Banquets" is amazing! The dishes are really exquisite. "Three Shrimp" is packed in a pink lotus petals, and "Slip Sanbai" is installed on a green fresh lotus leaf. The dishes are the artistic concept of aesthetics.

莼 莼 莼 莼. The ravioli fish is the leading song of the "Jiangnan Three White Banquets" today, because in Wujiang, diners first want to see the style of "bass thinking", because it is a "three white" banquet, and diners appreciate the "three white". Flavor. The chef combines the amaranth with silver fish, and the dish is called "Silver Silver Thinking", which is really wonderful.

The staple food is colorful. very funny!

Colorful 馄 is very colorful! Maybe the inspiration from the "colorful group" of Taihu fishermen? Colorful, natural fruit and vegetable juice are added to the ravioli skin, red orange, yellow -green ink white purple, and red rice noodles, carrot juice, pumpkin juice, spinach juice, cuttlefish juice, fire dragon fruit juice, etc. Seven kinds of stuffing hearts: dumplings, three fresh, dried vegetables, egg yolk fresh meat, amaranth three white, water three immortals, black dried three -diced, 茭 three shrimp and so on.

I have seen the moving scene of Gaocai Group's tumbling in the boiling water. Seeing colorful ravioli today, the gorgeous colorful glory, and the deliciousness of the seven kinds of stuffing, it is unforgettable!

Ye Zhengting (the author is the honorary chairman of the Suzhou Folk Artists Association, a famous writer, gourmet)

Photography: Wang Ying

Attachment: Jiangnan "Three White" banquet menu

Shiren Xia Guo: lotus seeds, lotus slices, water red diamonds

Former dish: ginger and silver fish, crispy crickets, cooked drunk white shrimp,

Shrimp brain cucumber, roasted silver fish, golden roasted shrimp,

Shrimp Baiyu, Rainbow Fish Mi Rice

Hot fried: Qingfeng San Shrimp, Slip Sanbai, Shrimp Cake Pigeon Eggs,

莼 莼 莼, white fish bitter gourd, silver shredded soup,

Soup fish ball

Dim Slims: Caigan Liang Tuan, Colorful Swap, Fish Pine Cake

Dessert: lotus seed lily sweet tincture

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