What are the imitation Tang cuisine, the standard of imitation Tang cuisine

The imitation is mainly based on the Tang Dynasty in China, and also the dishes of the Sui and Five Dynasties periods. It is based on the descriptions of the dishes of the Sui, Tang and Five Dynasties in the historical books and the food materials of the Tang Dynasty found in the unearthed cultural relics, combined with the dietary habits of contemporary people, and the selection of modern raw materials and cooking methods in the Tang Dynasty. It has the characteristics of ancient and exquisite cooking methods, outstanding original taste of food, and antique flavor.

There was a peak of development in the Tang Dynasty cooking, which was prominently reflected in the emergence of flower-colored dishes, a sharp increase in the variety of vegetarian dishes, and a unique variety of rare and peculiar flavors. It is the most noble court cuisine and government cuisine. Wuyue, Bashu, Lingnan and other local markets and folk dishes are also quite level and have certain characteristics.

In addition, the large-scale assembled flower spliced Sichuan sample created by the nuns of the Tang Dynasty and the pictographic dishes made of flour and taro by the Sichuan Buddhist An Qian created a precedent for Chinese pictographic flower dishes, which had a great impact on the development and improvement of later generations of cuisine. The development of imitation Tang cuisine began in the 70s of the 20th century, and the standard is: each dish has a reliable historical basis, and the main raw materials selected are already available in the Sui and Tang dynasties; The compatibility of raw and auxiliary materials is subject to historical records, and the combination of raw materials of many dishes is unique; The cooking method is mainly based on the techniques commonly used in the Tang Dynasty, but it does not exclude the use of modern advanced scientific methods.

Therefore, most of the imitation Tang cuisine adheres to the cooking methods commonly used in the Tang Dynasty, such as steaming, boiling, branding, roasting, frying, frying, stir-frying, stewing, etc., and at the same time, it appropriately selects the more advanced cooking techniques such as boiling, grilling, stuffing, pasting, sizing, and hanging paste, which can not only maintain the original appearance of the dish, but also reduce the destruction and loss of nutrients, enhance its flavor characteristics, and be accepted and enjoyed by contemporary people.

The development of imitation Tang cuisine began in the 70s of the 20th century, and the standard is: each dish has a reliable historical basis, and the main raw materials selected are already available in the Sui and Tang dynasties; The compatibility of raw and auxiliary materials is subject to historical records, and the combination of raw materials of many dishes is unique; The cooking method is mainly based on the commonly used techniques of Tang Meng, but it does not exclude the use of modern advanced scientific methods. Therefore, most of the imitation Tang cuisine adheres to the cooking methods commonly used in the Tang Dynasty, such as steaming, boiling, branding, roasting, frying, frying, stir-frying, stewing, etc., and at the same time, it appropriately selects the more advanced cooking techniques such as squeezing, branch finger chopping, stuffing, pasting, sizing, and hanging paste, which can not only maintain the original appearance of the dish, but also reduce the destruction and loss of nutrients, enhance its flavor characteristics, and be accepted and welcomed by contemporary people.

The famous imitation Tang dishes include the Rim Sichuan sample, the slow section of the rich crystal shrimp, the camel's hoof soup, the phoenix fetus, and the brocade turtle everywhere.