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Move with Su Dongpo! Experience the "Jianghu meaning" between the lips and teeth of this kung fu dish
- Categories:Star Dish
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- Time of issue:2020-04-19 11:39
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(Summary description)At that time, Su Dongpo, a great writer of the Northern Song Dynasty, respected pork very well, and invented the "Dongpo Meat" that was awesome!
Move with Su Dongpo! Experience the "Jianghu meaning" between the lips and teeth of this kung fu dish
(Summary description)At that time, Su Dongpo, a great writer of the Northern Song Dynasty, respected pork very well, and invented the "Dongpo Meat" that was awesome!
- Categories:Star Dish
- Author:
- Origin:
- Time of issue:2020-04-19 11:39
- Views:
Information
"People are thinner than Huanghua and still remember Dongpo meat"
At that time, Su Dongpo, a great writer of the Northern Song Dynasty, respected pork very well, and invented the "Dongpo Meat" that was awesome!
In the Qing dynasty, "Dongpo Meat" entered the royal royal dining archives and became a regular visitor at the royal table.
This royal dish, which has been passed down for thousands of years, was ingeniously interpreted by the Renaissance Chinese Restaurant, which has deeply explored its connotation and potential. After careful research and innovation, it has evolved into the signature dish on the table today-"Gold Medal Pork Meat".
The upgraded version of "Golden Pork Meat" follows the practice of "Dongpo Big Meat", which not only retains the original oily and soft glutinous but also has a slightly more delicate taste.
The pork slices are arranged in layers and arranged neatly into a 19-layer pyramid shape, supplemented by green vegetables on the sides, which adds a gentle and elegant atmosphere.
Use pork chopsticks to open the pork belly, which is connected to each other unbroken.
Roll the meat from the bottom of the meat and put it in a special chestnut cake, served with bamboo shoots.
The biscuits with a hint of chestnut aroma weakened the fat of the meat, the bamboo shoots were full of fat and the fat of the pork was sucked, and the aroma came out with the chewing process.
The taste of the food, behind it, contains countless times of practice and the spirit of pursuing perfection. Many times, the process of tossing in the kitchen is far more interesting than eating this thing itself.
The selection of "Golden Pork Meat" is very particular. It is necessary to select the fat and thin pork belly from the two sides of the pig (usually one pig can only provide eight raw materials).
The chef knows the cooking method of "slow stew" in Su Dongpo's "Pork Eating"!
" Wash the meat and cut it into four sides, put the old marinade hung in advance, boil it for four to five hours, take it out and refrigerate it for 12 hours. "
Confucius said: "Eat food is not tired of fineness, but food is not tired of fineness". Although dried bamboo shoots are the ingredients, they complement the pork chop and serve as a "freshening" role.
Put the remaining pork belly into the pan, fry until golden, add the scallion, ginger, dried pepper and fragrant, supplemented with rice wine, soy sauce, add dried bamboo shoots, simmer for 8 hours on low heat, then fully simmer the fragrance and fat of pork belly into the bamboo shoot dry.
A 6-cm square piece of meat is grown within 2.3 minutes and a 2.3-meter thin piece of meat with a knife as thin as 2 centimeters is tested.
After the film was finished, it was rolled up again, and the 19-story pagoda took shape.
"The skin is facing down, put in the mold, fill the dried bamboo shoots, close the steamer, 3.5 hours less than one minute will not work "
When the flavors of each other merged, the spicy meat finally came out, the bamboo shoots were already soaked with oil, and the meat was mostly removed by the bamboo shoots.
There are so many pagodas in Suzhou, and this one can certainly not be missed.
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