Who is the founder of Liao cuisine? What is the development and change of Liao cuisine?

Zhang Zhongren, a 74-year-old culinary master, was diligent and hardworking when he was young, and he actually worshipped under the founder of Liao cuisine.

The origin of Liao cuisine. Liaoning cuisine is a new cuisine launched after the eight major cuisines in China, which is a local cuisine created according to the ethnic characteristics, regional characteristics, food customs and cooking techniques of Liaoning. Liaoning cuisine has a long history, and its formation is closely related to Liaoning's politics, history, geography, ethnicity, culture, customs, resources and economic development factorsLiao cuisine is a unique cuisine formed by using green food raw materials and unique cooking techniques produced in Liaoning, and combined with the food culture and customs of various ethnic groups in Liaoning.

Qing Dynasty court cuisine, royal (official) cuisine, market cuisine, folk cuisine, ethnic cuisine and seafood constitute the basic framework of Liao cuisine.

According to expert research, the Xinle site in Shenyang was found to have lived on this land as early as 7,200 years ago. Liaoning has been a place inhabited by many ethnic groups since ancient times, creating a splendid national culture and a long-standing food culture. According to research, Liao cuisine has a history of more than 3,000 years.

The blister kitchen mural of the No. 1 tomb of the Eastern Han Dynasty unearthed in Liaoyang proves that the cooking skills in the Liaoyang area during the Eastern Han Dynasty have reached a considerable level. Entering the Qing Dynasty, Shengjing (Shenyang) was already a prosperous place of the Qing Dynasty. Because the Qing Dynasty was built in Shenyang, Liao cuisine was deeply influenced by the Manchu food style, the exquisite and exquisite court cuisine, the nobility and taste of the palace cuisine, the elegance and vulgarity of the market cuisine, and the mellow local mellow of the folk formed the broad mind of Liao cuisine.

Shenyang Lumingchun, Dongting Spring, Mingchun Lake, Spoon Garden Hotel, Xiangxue Hotel, Nanxuan Restaurant, Jubin Building; Dalian's Qunying Building and Seafood Restaurant; Jinzhou Wufangzhai Hotel; Yingkou Xiaolou Hotel; Liaoyang Fulaiyuan and other regions and enterprises constitute the original genre framework and market system of Liao cuisine. By the beginning of the 20th century, Liao cuisine absorbed the essence of the traditional skills of court cuisine, Beijing and Shandong cuisine, and at the same time integrated the characteristics of Manchu, Mongolian, Korean and Han ethnic cuisines and the advantages of climate and landscape in Northeast China, creating the characteristics of Liao cuisine with rich dishes, distinct seasons, rich taste and exquisite shape.

Since the founding of the People's Republic of China, the Northeast Bureau of the Communist Party of China has been located in Shenyang for nearly 30 years, and Liaoning is also China's heavy industry base, and Liaoning's cooking has also developed. The older generation of national culinary masters Tang Keming, Wang Futing, Xu Ziming, Liu Guodong, Ren Shufang, etc., each with their own skills and specialties, since the 50s of the 20th century, they have been led to spoons in famous restaurants in Liaoning such as Spoon Garden Hotel, Lumingchun Hotel, Nanxuan Restaurant, Xiangxue Hotel, Jubin Building, etc., and have become the representatives of Liaoning celebrity chefs.

Liao cuisine selection is very extensive and fine, attaches great importance to the use of local specialty raw materials, in many Liao cuisine recipes, there are many dishes made of local mountain delicacies, and there are many unique places in the production of game dishes, and has accumulated rich experience.

Liao cuisine is very particular about heat, and is good at using cooking methods such as burning, stewing, grilling, leaning, boiling, pulling silk, and sauce. The cooking of some dishes is tender but not raw, transparent but not old, rotten but not woody, or crispy on the outside and tender on the inside, crispy on the outside and rotten on the inside, etc., and the use of heat has reached the point of perfection.

Liao cuisine is heavily influenced by the Manchu food style. The exquisite and exquisite court dishes, the noble and elegant court dishes, the urban cuisine appreciated by both the elegant and the vulgar, and the mellow local flavors of the people have formed the broad mind of Liao cuisine. At the beginning of the 20th century, Liao cuisine continued to enrich itself.

It absorbs the essence of the traditional skills of Jinglu cuisine, and at the same time integrates the characteristics of Manchurian, Mongolian and Korean cuisine and the climate and landscape advantages of Northeast China, creating a Liao cuisine with rich dishes, distinct seasons, rich tastes and exquisite shapes. The heavy taste is not only unique to the Sichuan-Chongqing region, but also the main feature of Liao cuisine. Among the many Liao dishes, fresh and salty, five-spiced, sweet and sour, eggplant juice, sweet and fragrant and other delicacies occupy a considerable proportion.

Panjin River Crab, Goubangzi Smoked Chicken Dried Tofu, Beizhen Pig's Trotters, Yingkou Mackerel Dumplings, Do You Know? Panjin river crab ** is very high, many people can't afford to eat it, my family is Panjin, two or two female crabs more than 70 pounds, the taste is far more than Yangcheng Lake hairy crabs. Liaoning people's taste is on the heavy side.

Liaoning has been a place of multi-ethnic gathering since ancient times, and at the same time, after a long period of baptism, it has formed the entire Liaoning cuisine culture step by step.

Liao cuisine was formed in the early Qing Dynasty, which is based on Shandong cuisine and court cuisine, roasted sea cucumber with green onions, grilled three white, scorched meat segments, prawns, pot-wrapped meat, boiled liver tips, and slippery three. The taste of Liao cuisine is a combination of Shandong cuisine and Beijing cuisine. The originators of Liao cuisine, Wang Puting and Qiu Yin, both came from Shandong.

Therefore, the dishes of Liao cuisine are basically meat-based. In the period of Liu Jingxian and Wang Qinglin, the second generation of Liao cuisine. In Wang Puting, Qiu Yin's imitation of Lao Liao cuisine, on the basis of which the local specialty snacks are more famous, such as Laobian dumplings, Haicheng pies, Li Ji altar meat, Goubangzi roast chicken, and Li Liangui bacon flatbread.

Hepatoprotective and edema-reducing effects. It's a shame if you haven't eaten it yet. Hurry up and enjoy this delicious food with me!

Small rooster with hazel mushrooms or tea tree mushrooms is a more common way to eat it nowadays. I used chicken wing root and red mushrooms that are as nutritious and delicious! The representative of Liao cuisine is Liu Jingxian.

He was once the champion of China's first chef competition! So as a representative figure, out of him? There's really no one to replace him!

Heavily influenced by the Manchu food style.

The development history of a culture needs to be accumulated over time, and only after continuous elimination, innovation and development can a characteristic culture be formed. In China's traditional food culture, Liao cuisine culture is also indispensable to go through development, change, innovation, etc. to become the mainstream of food in the entire eastern Liaoning region.

Liao cuisine is a local cuisine created according to the ethnic characteristics of Liaoning, regional characteristics, food customs, and cooking techniques, and the basic framework of Liao cuisine is composed of Qing Dynasty court cuisine, royal (official) cuisine, market cuisine, folk cuisine, ethnic cuisine and seafood.

Liaoning cuisine has a long history, and its formation is closely related to Liaoning's politics, history, geography, ethnicity, culture, customs, resources and economic development factors.

According to the research of experts in Shenyang Xinle site, as early as 7,200 years ago, our ancestors lived on this land, creating a splendid national culture of orange chi and a long-standing food culture. According to research, Liao cuisine has a history of more than 3,000 years. The kitchen murals of the No. 1 tomb of the Eastern Han Dynasty unearthed in Liaoyang prove that the cooking skills in the Liaoyang area during the Eastern Han Dynasty have reached a considerable level.

Entering the Qing Dynasty, Shengjing (Shenyang) was already a prosperous place of the Qing Dynasty. Due to the establishment of the capital in Shenyang, Liao cuisine is more profoundly influenced by the Manchu food style, the exquisite and exquisite court cuisine, the nobility and taste of the royal cuisine, and the elegance and vulgarity of the market cuisine, and the local mellow of the folk has formed the broad mind of Liao cuisine.

Shenyang Lumingchun, Dongting Spring, Mingchun Lake, Spoon Garden Hotel, Xiangxue Hotel, Nanxuan Restaurant, Jubin Building; Dalian's Qunying Building and Seafood Restaurant; Jinzhou Wufangzhai Hotel; Yingkou Xiaolou Hotel; Liaoyang Fulaiyuan and other regions and enterprises constitute the original genre framework and market system of Liao cuisine.

By the beginning of the twentieth century, Liao cuisine absorbed the essence of the traditional skills of court cuisine, Beijing and Shandong cuisine, and at the same time integrated the characteristics of Manchu, Mongolian, Korean and Han ethnic cuisines and the advantages of climate and landscape in Northeast China, creating the characteristics of Liao cuisine with rich dishes, distinct seasons, rich taste and exquisite shape.

Since the founding of the People's Republic of China, the Northeast Bureau has been located in Shenyang for nearly 30 years, and Liaoning is also China's heavy industry base, and Liaoning's cooking has also developed. The older generation of national culinary masters Tang Keming, Wang Futing, Xu Ziming, Liu Guodong, Ren Shufang, etc., each with their own skills and specialties of famous dishes, since the 50s of the 20th century, they have been led to the spoon garden hotel, Lu Mingchun Hotel, Nanxuan restaurant, Xiangxue Hotel, Jubin Lou and other famous hotels in Liaoning, becoming the representative of Liaoning famous chefs.

Liao cuisine is a typical representative of the culinary culture of Northeast China, with a unique and profound cultural heritage, and has been endowed with new connotations and requirements in the new historical period. At present, it is necessary to carry out a comprehensive reflection on the culture of Liaoning cuisine, take its essence, remove its dross, and cultivate Liaoning characteristic catering brands, so as to promote the catering industry to go out of the trough.

The development direction of Liao cuisine should adapt to the requirements of China's economy entering the growth rate shift period, adapt to the requirements of the eight regulations and the anti-"four winds", take the initiative to adjust the structure according to the consumption level of various groups, and promote the project of "famous dishes, famous products, famous feasts, famous teachers, and famous shops", so as to realize that Liao cuisine is both "applauded" and "popular".

Liao cuisine has the characteristics of rich dishes, distinct seasons, rich taste, and exquisite shape. Liaoning cuisine focuses on the use of knife skills, spoon skills and fire skills. In particular, it is good at stewing, burning, boiling, and grilling, and it is excellent in encircling, matching, inlaying, and brewing.

Its main representative dishes are: stewed eggplant with catfish, unicorn send-off, wangfu casserole, red plum fish maw, chicken stewed mushrooms, etc.

1.Chicken stew with mushrooms. This is a well-known Northeast dish.

This dish is rich in nutrition, can warm and strengthen the five organs, and at the same time can also reduce blood lipids, blood sugar, blood pressure, phlegm and regulate qi, protect the liver, and eliminate edema. Small rooster with hazel mushrooms or tea tree mushrooms is a more common way to eat it nowadays.

2.Catfish stewed eggplant. This is a well-known dish in Northeast stew.

Stewed with fresh catfish and eggplant, the fish and eggplant are mixed together to make the catfish fat but not greasy, the eggplant is fresh and fragrant, and the meat and vegetables complement each other. The eggplant sticks to the aroma of the catfish, and the catfish has the flavor of eggplant. Each takes what he needs, and the taste is mellow;

3.Red plum fish maw. After frying the shrimp minced balls, press the cake, explode into a red royal slag on the plate, and then stuff the fish maw into the shrimp paste and steam, ring it outside, the whole dish is bright and beautiful, red and white, salty and sweet are blended quietly, light and fresh.

【Catfish stewed eggplant】This is a very famous dish in the Northeast stew, as the saying goes: "Catfish stewed eggplant, support the old man", which shows the deliciousness of this dish. Stewed with fresh catfish and eggplant, the fish and eggplant are mixed together to make the catfish fat but not greasy, the eggplant is fresh and fragrant, and the meat and vegetables complement each other.

The eggplant sticks to the fragrance of the catfish, and the catfish has the flavor of eggplant, and each takes what he needs, and the taste is mellow.