Take you to check in the "Museum on the Tip of the Tongue" a hundred years ago in Ningbo hot pot. This is like this

Video production reporter Xie Shuyi Pan Miao

From ancient times to the present, the Chinese have always had a special love and pursuit of diet.

With the "use of public chopsticks" legislation in Ningbo, the "treasure history" of Ningbo cuisine, which is famous for its salty, fresh, and stinking, has also become the focus of attention. At the same time, some citizens have raised some interesting questions: What do Ala Lao Ningbo people love to eat? What are the meal habits?

With the concern of everyone, yesterday, the reporter walked into a "museum on the tip of the tongue" -the Ningbo cuisine museum tried to find the answer.

Nantang Old Street Information Map

The curator of the museum is from a chef

The location of the Ningbo Vegetable Museum is very easy to find, just in Nantang Old Street, one of Ningbo's "Eight Historical Districts". Nantang Old Street is the "Fireworks Old Street" of Ningbo people, and it is also the "window of urban tourism" for tourists from other places. It is deeply related to the "tongue".

Xie Shuyi/Photo of Yongcheng Food Culprit Xie Shuyi/Photo

Since the opening of the Museum of Ningbo Vegetable Museum in January last year, through the display of utensils, texts, pictures, models, videos, etc., it reproduced the process of germination, development, and Changming in Ningbo food in Ningbo, which reflects its development context and style characteristics.

As a local cuisine museum and a private museum, the Ningbo cuisine museum is located in a bustling commercial neighborhood with an area of ​​more than 1,000 square meters. It is open to the public for exemption. This is rare in the industry.

What's even more rare is that Li Yanghui, the curator of the museum, is a chef. He has cultivated the catering industry all year round. He is currently a national first -level judge of the catering industry, a member of the Chinese cooking master, a member of the Chinese chef professional committee, the president of the Ningbo Branch of the Zhejiang Food and Culture Research Institute, and Zhejiang Province Director of the Ningbo R & D Center of "Hundred County Thousand Bowls". Because of his love, he has paid attention to collecting old food objects, tickets, literature materials, cooking utensils ... At present, there are more than 600 collections in the museum, and many of them are collected and collected.

Keep "disappear delicious" with the museum

Entering the museum, the reporter's eyes focused on a large table of Ningbo traditional famous dishes.

"These dishes represent the standard of Ningbo cuisine. In addition to the high -end dishes in the hotel, many are home -cooked dishes on the table of ordinary people, such as red cream crab, which is both Ningbo 'first cold disk' and a must -have for every family." Long introduce.

There are also many famous dishes facing "disappear." From a historical perspective, Ningbo awarded the "Top Ten Famous Dishes in Ningbo" in the mid -1950s, such as rock sugar turtles, pot -roasted river eels, fire heels, net oil wrapped foie gras, etc. A few dishes are not common on people's tables. "Li Yanghui said that it can only be eaten on the dining table of hotels and restaurants like rock sugar turtles and pots of roasted river. In addition, with the exhaustion of the resources of the East China Sea wild big yellow croaker, the value of wild big yellow croakers is very high.

Snow Cai Cai Yellow Channel Information Map

What does "Ningbo Hot Pot" look like a century ago?

Show the food culture, "guy who eats". Interestingly, the reporter saw a hot pot at the Jiangnan Museum. "Ningbo is not the birthplace of hot pot, but once set off the" hot pot hot "that swept the city. The pot. "Director Li said.

According to reports, there are two forms of Ningbo warm pot. One is the carbon below, and a copper pot is covered on it. It is called the bottom of the pocket. However, most people use the "heart -to -heart type". There is a root stove in the bottom, the pot is surrounded by the pot, and sometimes the small chimney is added. Ningbo is mostly made of heart -style pot copper. In the old days, the Ningbo people's heel (kitchen) must have one or two warm pots. When a woman got married, the warm pan was also a common marriage item.

With a pot, what do you put in? Director Li told reporters that the warm pan in the Ningbo family must be the first choice for the three fresh pots. There are often some fans underneath, and the top of the top will be cooked. The often cooked fish, meatballs and egg dumplings. Among them, smoked fish is the 'warm pot god product' in Jiangsu and Zhejiang. Sometimes it is also placed on the seaside. "

Lao Ningbo warm pot reporter Xie Shuyi/Photo

At the same time, the reporter was informed that there was a kind of "fish hot pot". In 1899, Sanyang Building in Ningbo launched a new type of fish and setting hot pot. This is the earliest commercial hot pot dish in Ningbo. Noodles, raw crickets, raw fish, stomach, and steamed buns. This way of eating combines the characteristics of this gang and foreign ports. After all, the merchant "signboard" was not cheap at that time. Pastry printing culture display

Pastry Morge Reporter Xie Shuyi/Photo

The "segmentation system" was very popular in ancient times

During the interview, the reporter was informed that modern Chinese gatherings, whether at home or in restaurants, if they enjoy Chinese food, they usually use the way of eating tables. In fact, the "food method" that meals in a plate is only over 1,000 years of history. The older tradition is authentic "meal division".

Qing Dynasty chopsticks spoon reporter Xie Shuyi/Photo

"The" division system 'has a long history. When the ancients meals, especially when the banquet of the upper -grade -level banquet, the "meal system" form, that is, everyone has a dedicated chopsticks and spoons. "Director Li said that with the progress of society's progress, Director Li said that with the progress of society's progress With civilization, it will be promoted to use public chopsticks and meals again, and active guidance through legislation and other methods will further promote the formation of consensus in the whole society.

After experiencing the epidemic, people's hygiene habits and lifestyles have undergone a series of changes. Faced with the requirements of the new era, people will face the continuous update of ideas, and a healthy and scientific new lifestyle will gradually become consensus. The "meal system" is in the context of this background that it is widely concerned and advocated. We will absorb the essence from traditional culture to adapt to the new era norms, and "do not love meals" to penetrate good meal habits into people's daily life.

Reporter Xie Shuyiwen/Photo

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