What do you know about China s soon to be lost cuisine?

Iron pot eggs are a Henan dish that is about to be lost. There are many ways to eat eggs, boiled eggs and scrambled eggs are the easiest, while this barbecue egg dish requires some hard work, first of all, it requires a specially customized cast thick iron pot and iron lid, and it is said that there are fewer and fewer masters who can make such thick iron pots. The beauty of using an iron pan is that the iron has a super ability to absorb heat and keep warm, which creates enough heat to allow the air in the eggs to retain and achieve a fluffy taste.

It's a pity that this kind of iron pot egg is a gradually disappearing dish like the nine-turn large intestine in today's Chinese food due to the difficulty of cooking and the inability to sell for more money.

There is a traditional Shunde handmade dish called boneless snake tube, which tastes like snake meat, without spitting out bones, so that people who love snake meat can feast their mouths. The boneless snake tube is actually not difficult to do, the principle is similar to the boneless crucian carp, generally select a pound of banyan snake, to extract the whole snake bone and the snake body is not damaged. The snake tube is cooked in the form of salt and pepper, which is extremely fragrant.

The snake skin is tough in the mouth, salty and fragrant on the surface, but the snake meat inside is very smooth. This combination of toughness and smoothness, salty on the outside and fresh on the inside, forms a sharp and strong contrast, and the flavor is very prominent. This dish is mainly because the process is very cumbersome, even if a skilled master makes a boneless snake tube, it takes at least 15 to 20 minutes, so most restaurants do not produce it now.

Our oil powder rice in Xiangfen, Jinnan, Shanxi. Oil powder is mung bean starch in the process, soaking mung bean pulp, filtered and clarified, the bottom is mung bean starch powder, the top is water, and the middle layer is turbid and looks like oil, which is called oil powder. There are peanuts, soybeans, kelp, radish strips, preferably millet soup left over in the morning, and finally hand-rolled noodles.

Jiangnan Baihua Chicken], this dish was originally the signature dish of Guangzhou Wenyuan Restaurant. It is made by steaming shrimp glue on the inside of the chicken skin. When plated, it is accompanied by the famous evening fragrance or white chrysanthemum flowers in the south of the Yangtze River, so it is called "Baihua Chicken".

Because of the strong adaptability of shrimp gelatin, it can be used for steaming, frying, frying, and kang methods, and can be made into a variety of famous dishes and desserts, and has become a basic filling with a wide range of uses, so people also call shrimp gelatin "flower filling".

Jinan's Jufengde's silver silk rolls are translucent, chewy, and salty! My favorite when I was a kid! And the bean paste buns!

The other is the oil pan cake! I guess no one will do it! There is also a kind of oil swirl, but some people do it now, but it is no longer the way it used to be, and it has been reduced to a small scallion pancake!

It's a different kind of demise!

Herring bald lung used to be the original dish of Shanghai Lao Zhengxing Restaurant. "Bald lung" refers to the liver of herring fish, which is cooked with bamboo shoots, green onions, turmeric, rice wine, soy sauce, and sugar. In the past, the chef of the restaurant took herring more than ten catties.

Now, the raw materials that meet the standards have become rare.

The shrimp pomelo peel is made of Guangxi Shatian pomelo or Meizhou pomelo peel, peeled or burned green and soaked in water for a day to squeeze out the water. Soak it again, repeat it many times, stir-fry it with garlic and seasoning Guihou sauce until fragrant. After stir-frying the dried pomelo peel in a wok, add the broth and soak the pomelo peel, and squeeze it several times with a spatula to fill the soup.

Bring to a simmer until the water is almost 1 tablespoon of shrimp roe (not whole shrimp) and seasoned. The work is tireless, and the price of public food is high, and most hotels are unwilling to do it.

Braised shrimp and pomelo peel in Taishi cuisine. When picking ingredients, you should be particular, you can't wait for the pomelo to be fully ripe, you should pick it around the begging festival (the seventh day of the seventh month of the lunar calendar), when the pomelo has not grown enough flesh and the skin is green and thick. The harvested pomelo peel should be ground off with ginger to remove the bitter and astringent surface, soak it in a large wooden basin after the water comes out, replace the water from time to time, squeeze it dry and soak it again until the bitterness is squeezed out before cooking.

When cooking, the soup should be boiled with scallops and chicken, and then stewed with chicken fat and shrimp roe, and only the grapefruit peel is seen when served, and the taste is endless.

The process of burning the Song Tower is so complex that it is completely manual and cannot be mechanized. Because young people are "not cold" to the Song Mansion fire, this old craft only exists among very few old folk chefs, and is in danger of being lost.

Quanjude, inherited for more than 100 years, is the worst of the current generation, and slowly is abandoned by people, and there is no Quanjude.

Charcoal barbecue, iron pot stew, baked cakes, these environmental protection are prohibited!

Beijing Rural Natural Food Chai Pot Sticker Cake! Disappeared for decades.

You can study these delicacies as a hobby and invite friends and family to taste them.

1. Beijing-style pastries.

Beijing-style pastries, represented by the Beijing area, have the characteristics of heavy oil, light sugar, crispy and soft, pure sweet and salty taste. Representative varieties include Kyoto Eight Pieces and red and white mooncakes.

2. Suzhou-style pastries.

Suzhou-style pastries, represented by the Suzhou area, are mostly filled with nuts and diced lard, and spiced with osmanthus and roses, and the taste is heavy and sweet. Representative varieties include Suzhou-style mooncakes and lard rice cakes.

3. Cantonese pastries.

Cantonese pastries, represented by Guangzhou, are filled with olive kernels, shredded coconut, lotus paste, candied fat, heavy sugar, heavy oil, with thin skin and many fillings, oily and soft and smooth, sweet and salty taste. Representative varieties include Cantonese moon cakes and so on.

4. Yang-style pastry.

Yang-style pastries, represented by Yangzhou and Zhenjiang areas, are mainly filled with black sesame and candied fruit and sesame oil, and the hemp flavor is prominent. Representative varieties include Weiyang eight pieces and black sesame pretzel mooncakes.

5. Fujian-style pastries.

Fujian-style pastries, represented by the Fuzhou area, are mostly filled with dried shrimp, seaweed, longan, shiitake mushrooms, sugar-marinated pork, etc., with a sweet and buttery taste and outstanding seafood flavor. Representative varieties include Hokkien cake and lard cake.

Different places have different traditional cuisines, but here are some that are disappearing or disappearing:

1.Northeast "Eight Big Bowls": The traditional cuisine of the Northeast region consists of eight different dishes, including colorful eggs, fried tofu, braised pork, sauerkraut and white meat, fish-flavored shredded pork, broth, pine preserved eggs and green onion prawns.

Chinese. 2.Nan's "Wenchang Chicken": Wenchang Chicken is a traditional delicacy in Hainan Province, which uses local chicken as raw materials and is made after special treatment, with a fresh and tender taste and delicious taste. Due to the high cost and complexity of production, it has gradually been lost.

Sichuan's "Roasted Rabbit": A traditional Sichuan delicacy in which a hare is cooked in a fire-fired manner and grilled until the skin is crispy and the meat is delicious. Due to the difficulty and complexity of rabbit hunting, it is rare to eat authentic roasted rabbits.

Hunan's "Mao's Braised Pork": Mao's Braised Pork is a traditional Hunan delicacy, which uses pork belly as the main raw material and is made by braised pork in a braised way, with a mellow taste and delicious taste. Due to the long cooking time and complex preparation, there are very few restaurants that can make authentic Mao's braised pork.

5.Beijing's "Shabu mutton": Shabu mutton is a traditional delicacy in Beijing, the mutton slices are quickly cooked in boiling water and then dipped in sauce, with a delicious taste and rich flavor. Due to the high cost of mutton and the difficulty of cooking, there are now very few restaurants that offer authentic mutton shabu.

Guizhou's "Mao Xuewang": Mao Xuewang is a traditional hot pot food in Guizhou, using pig blood, pig intestines, beef and other ingredients, adding chili, pepper and other seasonings to cook and eat, the taste is rich and delicious. Due to the high cost and long cooking time, there are very few restaurants that can make authentic Mao Xuewang nowadays.

These are just a few examples, and there are actually everywhere.

Each part of the country has a unique food culture, but some traditional cuisines are gradually disappearing or being lost due to various reasons. Here are some of the delicacies that are on the verge of disappearing and being lost:

1.Sichuan Grass Carp Feast: Grass carp feast is a traditional banquet in Sichuan Province, with grass carp as the main ingredient, paired with a variety of famous dishes in Sichuan cuisine. However, due to the long growth cycle of grass carp and the deterioration of the environment, the number of grass carp gradually decreased, so the grass carp feast gradually disappeared.

2.Shandong Jiaodong Sauce Meat: Jiaodong Sauce Meat is a traditional delicacy in the Jiaodong Peninsula of Shandong, with pork as the main ingredient, marinated and dried, and then stewed with sugar and soybean sauce.

But with changes in lifestyles and changes in food processing techniques, this traditional delicacy is gradually being lost.

3.Guangdong Lao Huo Liang Soup: Guangdong Lao Huo Liang Soup is a traditional delicacy in Guangdong, which is made of pork bones, chicken bones and other raw materials and boiled over a slow fire. But with the popularity of fast food culture and the fast-paced lifestyle, this traditional skill of boiling soup is gradually being lost.

4.Hunan Bullfrog Pot: Bullfrog Pot is a traditional delicacy in Hunan, using bullfrogs, mushrooms, fungus, tofu and other raw materials to make a rich soup. However, due to the declining number of bullfrogs and the high cost of raising bullfrogs, this delicacy is gradually disappearing.

5.Shaanxi Camellia oleifera: Camellia oleifera is a traditional delicacy in Shaanxi, which is eaten with sesame, peanuts, walnuts and other raw materials. However, due to the tedious process of making camellia oleifera and the large amount of raw materials and time required, this delicacy is gradually disappearing.

In general, the disappearance and loss of traditional cuisine is closely related to factors such as environmental changes, lifestyle changes, and advances in food processing technology. To protect and inherit traditional cuisine, it is necessary to start from many aspects such as protecting the ecological environment, inheriting traditional skills, and strengthening publicity.

Hello, here's how.

Next to the meal. Fish-flavored shredded pork.

Kung Pao Chicken. Cucumber eggs.

Mapo tofu. Braised pork.

Durian: Durian has an ordinary appearance, but the internal meat is delicious, the taste is rich, and it has a strong fragrance, and is known as the "king of fruits".

Jackfruit: Jackfruit looks like Yunji on the outside and is a large, rough and loose fruit, but the flesh on the inside presents a creamy texture with a moderate sweetness and a rich taste.

Star fruit: Star fruit has a unique shape, star-shaped slices, looks beautiful, has a crisp taste, sweet and sour, and gives a refreshing feeling.

Dragon Fruit: Dragon fruit has a bright appearance, red or white flesh, a refreshing taste, moderate sweetness, and a subtle floral fragrance.

Persimmons: Persimmon bebei Jinzi look ordinary, but ripe persimmons have a sweet taste, a soft texture, and sometimes a little warmth.

Häagen-Dazs, Nestle to the eighth power, is much cuter.

There are many traditional delicacies that have almost disappeared from their hometowns, and here are some possible examples:

1.Glutinous rice cakes: Glutinous rice is a traditional pastry made of glutinous rice, which is gradually not used by people because of its cumbersome production process.

2.Sake lees: This is a traditional dish of fish marinated in sake lees, but due to the changing tastes of modern people and the popularity of processed foods, sake lees fish is rarely made at home.

3.Camellia oleifera: Camellia oleifera is a traditional drink made from tea, peanuts, walnuts, etc. as the main raw materials, but with the change of modern dietary habits, the production and drinking of Camellia oleifera have gradually decreased.

4.Tofu Brain: Traditional handmade tofu brain needs to go through multiple steps, including soaking soybeans, grinding, cooking, etc., but modern industrial production of tofu brain is more convenient, resulting in the gradual disappearance of the traditional method of making tofu ji.

These are just a few examples, in fact each place has its own unique traditional cuisine, some of which may fade away over time and changes in lifestyle.

1.Glutinous rice balls: Glutinous rice balls are a traditional food in Guangdong that has almost disappeared now.

The production of glutinous rice balls requires steaming glutinous rice, then pounding it into a puree, adding sugar, Suizhengxiang sesame seeds, peanuts and other ingredients, and then kneading it into a ball, and then putting it in an oil pan and frying it until golden brown. Glutinous rice balls are crispy but so sweet that few people know how to make this traditional delicacy nowadays.

2.Fishskin peanuts: Fishskin peanuts are a traditional snack that has all but disappeared now.

Fish skin peanuts are made by mixing peanuts with salt, sugar, oil and other seasonings and then fried in a pot, which has a crispy taste but is very greasy. Very few people make their own peanuts these days, and there aren't many places where you can buy them anymore.

3.Fried Fresh Milk: Fried fresh milk is a dessert that has only become popular in recent years, and it is now very rare.

To fry fresh milk, you heat the milk and put it in a bowl, separate the yolk from the egg white, and then stir it well. Then pour it into the oil pan and fry it until golden brown. This dessert is delicious, but very oily, and almost no one makes it themselves anymore.

4.Tofu Brain: Tofu Brain is a traditional breakfast food that almost no one knows how to make anymore.

Tofu brain is to add seasoning after boiling soybean milk, then add tofu flowers, meat floss and other ingredients, stir evenly and put it in a bowl, and then add seasoning and soup. This food has a delicate but light taste, and almost no one knows how to make this traditional delicacy anymore.

There may be many reasons for the disappearance of these traditional cuisines, such as modern industrial production methods, which have led to the gradual elimination of traditional cuisine production methods; People's lifestyles have changed, and there is no longer a need to make traditional delicacies, resulting in the gradual disappearance of these traditional delicacies; With the development of transportation, many traditional delicacies have gradually been eliminated. In any case, traditional cuisine is an important part of our culture, and we should cherish and protect these traditional cuisines so that they continue to exist in our lives.