Why can t ingredients without scales, such as yellow eel, be used in state banquets?

There are no requirements for the state banquet. In addition to ensuring the dishes, the highest standard banquet in a country should not be taken lightly in terms of raw materials and material selection.

Wang Hongfa said that all raw materials come from fixed channels and adopt strict standards, such as vegetables, which are all organic vegetables and cannot add any chemical fertilizers to avoid damage caused by harmful substances. There are also strict regulations on the parts of the raw materials used for cooking, such as "boiling water cabbage", which generally only selects cabbage three and a half inches high and has thick green flesh, and the sticks are removed to keep its three-leaf tender heart.

In addition, all materials selected for the state banquet must be selected from their place of origin. For example, bird's nest, non-Thai official bird's nest is not used; Shark fin, which is not a pole of the South China Sea, is not on the table; Golden silk jujubes can only be used from Leling.

Because it is a state banquet, these ingredients must be customized to the mouth, so that they can be delicious. ”

In addition, the cooking of the state banquet is a top priority. A chef who has been cooking for the state banquet for a long time told reporters that there are a total of 160 chefs who cook the dishes for the state banquet, and all of them are well-known names in the food industry.

These chefs come from all over the world, in addition to high political quality, but also have to "root and sprout", to pass the political examination, and the cultural quality requirements are also high, in addition to the spoon on the kung fu, but also required to be able to study the customs and culture of various countries, will cook famous dishes all over the country, according to the different service objects, different from person to person, with the customer changes.

The first thing you have to do is figure out what you can't serve. Different countries have different cultures, religions, and beliefs, and their own dietary taboos are also different. Moreover, the chef of the state banquet is not as simple as setting the table with a soup or a soup, but must take into account many aspects such as ethnic relations, regional characteristics, food customs, hobbies, banquet forms, etc., and a slight lack of care may affect the overall situation of national politics

Therefore, Wang Hongfa said, chefs need to have comprehensive qualityIt is necessary not only to have superb cooking skills, but also to have a wealth of food knowledge, and to understand the eating habits and taboos of various countries.

For example, the national flag and logo of the visiting country cannot appear in the dishes; Ingredients such as chicken feet and offal are not allowed; There should be no taboo food that violates the religious beliefs of the visiting country, such as the sacredness of cattle in India, and no steak on the table; The British regarded goats and peacocks as hoodoos, and these two animals could not appear in the eagle shape; The French don't like chrysanthemums and so on. A state banquet chef can be called an "ambassador of a hundred countries", and he must cherish the customs, food customs and customs of all countries in the world.

The state banquet is prepared very carefully, and when formulating the menu, the chefs try to fully understand the living habits and taboos, taste preferences, age and physical condition of Chinese and foreign guests. Taking into account the season, climate, food raw materials, nutrition and other factors, the summer is mainly light, and the winter is mainly nourishing.

The main thing is to avoid national dietary conflicts in various countries.

This is because it is unlucky and very informal.

It may not seem very formal, after all, state banquets are generally used to invite outsiders, to show that the country has a card.

Because it looks very unsightly, it can't be a scene like a state banquet.

Ingredients without scales may not be too auspicious to use at a state banquet, and it will not look good.

Because these represent bad luck, and the yellow eel is not suitable for a state banquet.

It was unlucky and very informal, and the scaleless fish did not go to the feast.

Because the state banquet is quite particular, those things can't be placed directly at the state banquet.

Because it's some local side dishes, it can't be served on the table of the state banquet, what do you think?

Could it be too slippery to clip.

The state banquet may be served to religious people, some of whom do not eat scaleless fish, such as Islam. Anyway, there are a lot of ingredients to choose from, and those that may be contraindicated are simply not used.

...The general state banquet pays attention to the six "nos" - no bones, no thorns, no tendons, no seeds, no seeds, no scales"...

The "six nos" at the state banquet represent no bones, no thorns, no tendons, no seeds, no seeds, no seeds, and no scales.

The general concept pays attention to the six nos, which is more auspicious.

In fact, six is the meaning of six or six Shun, so that everyone likes it more auspiciously.

These are some of the more customary names, but they don't really have any real meaning.

In fact, there is no very fixed statement about the six nothings, but it is just a general statement.

Sixth, the Chinese are very interesting cultural figures, which means that there is no bad luck and smooth luck.

It's a conventional saying, it's actually nothing, isn't it, to spread falsehoods.

I guess it's some custom, what do you think?

As we all know, the state banquet represents a country's food culture, and many people should have understood that our country's state banquet has always chosen Huaiyang cuisine as the main dish of the state banquetBut many people will ask, there are so many cuisines in China, why would they choose only one Huaiyang cuisine, which has a far less wide audience than other cuisines? Why is it that Lu cuisine, which has the widest audience and is also the first of the eight major cuisines in China, has not been selected for the state banquet?

As a cuisine originating in Shandong, Shandong cuisine has always had the reputation of being the first of the eight major cuisines in China, and at the same time, Shandong cuisine is the only spontaneous cuisine among the eight major cuisines, and Shandong cuisine is the cuisine with the longest history, the most abundant techniques, the highest difficulty and the most skillful. Like the well-known sweet and sour carp of Lu cuisine, the nine-turn large intestine, and the braised sea cucumber with green onions, they are all familiar dishes, but why is it difficult to get on the table of the state banquet with such an excellent Lu cuisine.

I think the answer is nothing more than the following points, Lu cuisine is not delicate enough compared to Huaiyang cuisine, everyone knows that Huaiyang cuisine has always been known for its exquisiteness, and Lu cuisine is more suitable for the general public to enjoy as a spontaneous cuisine, the delicacy is far less than that of Huaiyang cuisine, and the ingredients of Shandong cuisine are generally relatively ordinary, and it is not suitable for such a high-standard state banquet.

Therefore, because Lu cuisine is more down-to-earth, it cannot be on such a high-standard state banquet, while Lu cuisine is more suitable for ordinary people, it is more diverse and inclusive. Huaiyang cuisine, on the other hand, is more suitable for receiving foreign guests because of its exquisite selection of materials, lighter taste and more exquisite presentation.

In general, Shandong cuisine represents the cuisine of the entire northern region, Sichuan cuisine represents the southwest region, Cantonese cuisine represents the southern region, and Huaiyang cuisine represents the eastern region. Experts and scholars recognize that the greatest influence is Lu cuisine, because from the perspective of the territory of the Chinese nation and the history of political expansion, it is from the Central Plains to the surrounding area little by little.

During the Sui and Tang dynasties, Lu cuisine gradually became the representative of northern cuisine. During the Yuan, Ming and Qing dynasties, Lu cuisine became a common dish of imperial food treasures in the imperial court, and the Qing Dynasty Gaozong Hongli had visited the Confucian Mansion eight times, and in 1771, when he visited the Confucian Mansion for the fifth time, he married his daughter to Kong Xianpei, the 72nd grandson of Confucius, and at the same time rewarded a set of "Manchu and Han banquets". So far, in the state banquet in the Great Hall of the People, Lu cuisine is also the absolute main force.

Fish are divided into:Phosphate-free fishwithScaly fishGenerally speaking, scaly fish are more common, and most of the fish we eat daily are also scaly fish. But a phosphate-free fish does not mean a fish without scalesFish that are scaleless or have very small scales are called phosphate-free fish。Common saltwater phosphate-free fish are:Eel, monkfish, tunaand so on, basically all live below 500 metersDeep-sea areas

And there are also many freshwater phosphate-free fish, for exampleYellow eel, catfish, yellow catfishand so on belong to the category of freshwater phosphate-free fish. China is a big country of food, not only to make the food delicious, but also to make all kinds of foodEfficacywithContraindicationsBe aware of it too. In life, Chinese medicine often advises the elderly to eat less phosphorus-free fish, what is the truth in this?

Let's find out together.

Phosphate-free fish is too high in fat.

Phosphate-free fish is high in cholesterolFor example, eel contains 2156 mg of cholesterol per 100 grams; Squid contains 264 mg of cholesterol per 100 grams; Squid contains 275 mg of cholesterol per 100 grams. In medicine, a cholesterol content of more than 200 mg in 100 grams of food can be called"High cholesterol foods"., and high-cholesterol foods are not suitable for the elderly to eat. Because a lot of old people suffer from itCardiovascular and cerebrovascular diseases, such as coronary heart disease, vascular arteriosclerosisThese diseases are related to the content of cholesterol in the blood, so the elderly should eat less phosphate-free fish, although the non-phosphorus fish has fewer bones and the meat is tender, but the cholesterol content is too high, which will affect health.

In addition, the daily cholesterol intake of the elderly with cardiovascular and cerebrovascular diseases should not exceed300 mg, should be controlled.

Non-phosphate fish sexual heat.

Non-phosphate fish compared to scaly fishMore thermal, so it doesn't fit inThermally constitutionalof people who eat. So there is it in usual timesSymptoms of fireFriends should eat less phosphate-free fish, otherwise it will aggravate the symptoms and causeNosebleedsand other symptoms have to occur. Exceptionally, phosphate-free fish are considered by Chinese medicine to belong to phosphate-free fishHairSick patients should not be able to eat it, otherwise it will aggravate the condition.

Phosphate-free fish is also good for the body.

Although there are many people who are not suitable for eating phosphate-free fish, phosphate-free fish is still the choice of many people's tables. Take loaches as an example, we will often eat loaches, and loaches are also phosphate-free fish, but they are very good for the human body. First of all, the loach'sThe protein content is very high, there isNourish the body and warm the spleen and stomachand loaches are oneHigh protein, low fat, low cholesterolfood, so it's perfect fitOlder adultswithSmall childrenEating it has the effect of enhancing physical fitness.

In addition, many phosphate-free fish also have unique benefits for ** diseases, such as eelsRegulate blood sugarand delicious; Eel is also known as:"Ginseng in water"., which has a very good effect on the human bodyTonicIt can be seen that phosphate-free fish is also very beneficial to people's bodies.

Traditional Chinese medicine does not recommend not to eat phosphate-free fish, but patients with special symptoms should eat less, and healthy people can certainly eat phosphate-free fish, which will not cause harm to the body.

Why does Chinese medicine advocate eating less scaleless fish? Let's listen to what the old Chinese medicine doctor has to say.

This should be a folk rumor. Folk rumors say that scaleless fish is a hair animal, and some sick people eat it or those who are in emergency to eat it, which will aggravate existing diseases or induce existing old diseases. Traditional Chinese medicine only believes that scaleless fish are more warm and prone to heat production than scaley fish, so they should eat less if they have a hot constitution, but it does not say that they should not be eaten.

Because there is a lot of moisture in such fish, and the poisonous gas is also very large, eating such fish often will cause serious harm to the body, especially women will have more serious moisture and worse health, so Chinese medicine will tell patients like this.

Because scaleless fish are generally raised on meat, and these fish like to live in silt, like catfish, yellow eel, and black fish, it is considered unhealthy.

Eat more when the fish hurts people, eat more for eel qi deficiency, and eat more for loach yin deficiency.

It can be eaten, but because the cholesterol of scaleless fish is high, it is a harmful food for many people with three highs, and at the same time, the calories produced by scaleless fish are high, and it is easy to get angry when eaten, so we try to eat less for scaleless fish.

Can't eat. Because there is a toxin in the scaleless fish that makes it inedible to humans, it cannot be eaten by the scaleless fish.

Scaleless fish can be eaten, my family has eaten it, for example, the pond corner fish is a scaleless fish, the taste is super delicious, and after eating, the body can absorb a variety of nutrients. This fish is good. The scientific basis is that we have all experimented with it.

Fish such as yellow eels, loaches, catfish, and river eels are called scaleless fish if they are slimy. This type of fish is generally tasty and delicious. However, this kind of fish contains high cholesterol, and it is best for people who are older, have high blood pressure, high blood lipids, and high blood viscosity to eat less or no food to prevent coronary heart disease.

Therefore, it is not appropriate to simply say that you can eat or cannot eat.

Indeed, some fish without scales have higher cholesterol content, such as whitebait containing 361 mg of cholesterol per 100 grams, and river eel, loach, yellow eel, and cod also have high cholesterol content. However, not all scaleless fish have high cholesterol content, for example, hairtail fish contains 76 mg of cholesterol per 100 grams, which is lower than that of scaly grass carp (86 mg of cholesterol per 100 grams).

It used to be a state banquet dish, but it was not selected into the eight major cuisines, and the biggest reason was that it was not distinctive.

Henan is located in the Central Plains, the main food crop is wheat, and it is far from the coast. Therefore, the main ingredients are wheat, poultry meat, and aquatic river fresh. First of all, in terms of ingredients, it is far inferior to other cuisines, such as Shandong cuisine, Cantonese cuisine, Suzhou cuisine, etc., all of which are eaten by sea, land and air, and the basic ingredients have innate advantages.

In addition to the convenience of transportation, and economic development, the development of Yu cuisine has been significantly slow with other cuisines.

In addition, because of its geographical location, Henan has always played the important role of "connecting the upper and lower generations" in history. In the past, there were many businessmen, and people came and went from the south to the north very frequently, which made the taste of Yu cuisine become very "modest" to a certain extent, and the taste was "not sweet, not salty, not spicy, not oily, not fresh, not fragrant". No matter where you come from, you can eat it, but it's not realistic to say that you love it.

However, Yu cuisine was once very brilliant in ancient times, and Yu cuisine was very popular in the Song Dynasty. In modern times, in the early days of the founding of New China, Yu cuisine was also selected as a state banquet dish, and the previous state banquet chefs were all from Henan Yu cuisine masters. It is such a Yu cuisine, but it was not selected into the original four major cuisines, and the later eight major cuisines did not have Yu cuisine, and the lack of characteristics is the biggest reason.

The development of cuisine must be distinctiveYu cuisine, on the other hand, is inclusive, and it can be said that you can see the shadow of many cuisines, but it has always lacked its own characteristics and influential signboards。When many people talk about Yu cuisine, they think more of many local snacks, such as fried buns, Hu spicy soup, Daokou roast chicken, braised noodles and so on. Instead of special signature dishes like carp baked noodles and Luoyang water seats.

There is also the issue of inheritance, there is a sentence to describe it, "a history of Henan, half of the famine". Since ancient times, those who have won the Central Plains have won the world, and there were many wars in Henan in ancient times, and many people were displaced and fled in all directions. In such a situation, no matter how good the cuisine is, it is difficult to pass it on completely.

This is also one of the reasons why Yu Cai is in a situation now.

Yu cuisine was once known as the "mother of the eight cuisines" mainly because:

Now recognized as the originator of chefs "Yiyin", the ancestor of Chinese cuisine more than 3,500 years ago, is now Luoyang Yihe, Henan. There is also the earliest existing cooking and steaming vessel "Tao Ning", which was unearthed in Henan. It is also said that the current cuisines originally evolved from the Central Plains.

In fact, it is a bit far-fetched to say that Yu cuisine is the "mother of the eight major cuisines". However, Yu cuisine does have a very important place in history. Because Henan is located in the Central Plains and is attached to the Yellow River, it is one of the earliest places with the highest concentration of population and the earliest development of cuisine.

This is how Yu cuisine came about, but due to the faster and better development of other local cuisines, Yu cuisine gradually declined.