The 'Nine Dragon Dried Squid' requires extremely fresh squid that is processed immediately after being caught, then semi-dried for one to two days before being blanched. This method is labor-intensive and time-consuming, and most people now prioritize speed and convenience, making it rare. Only one place in Guangzhou still serves it.
The 'Wild Horse Earth Cuisine Research Institute' stands out for its focus on local, fresh ingredients and its innovative approach to traditional Hunan dishes. The chef, Wild Horse, combines high-quality ingredients with refined techniques, creating dishes that are both authentic and elevated. The restaurant also emphasizes seasonality, with a rotating menu based on what’s freshest.
Tea oil, derived from the seeds of the tea plant, is a staple in Hunan cuisine. It is used for cooking, preserving ingredients, and even in dishes like mushroom oil. Its unique flavor and high smoke point make it ideal for the quick, high-heat cooking methods typical of Hunan cuisine.
The 'Stir-Fried Pork with Green Peppers' at Wild Horse’s restaurant is unique because it uses a 'raw simmering' technique, where the dish is briefly simmered with a bit of broth after stir-frying. This method allows the flavors of the pork and green peppers to meld into the broth, creating a rich, savory sauce that pairs perfectly with rice.
Zu'an Cuisine refers to the high-end, traditional dishes served in the household of Tan Yankai, a prominent Hunan official in the early 20th century. These dishes, such as Zu'an Shark Fin and Zu'an Tofu, are known for their use of premium ingredients and complex cooking techniques, reflecting the refined tastes of the elite during that era.
临时加更祖传项目 —— 听众留言环节。
本期节目,主播们聊了聊十分钟就敲定的飞行美食目的地,并借此机会,简单梳理了一下湘菜的基本脉络和代表性菜式,以及湘菜这一百多年里的发展变化。
我们推荐大家通过小宇宙,苹果播客,荔枝等平台订阅节目,方便您在第一时间收听到我们的更新。
本期嘉宾:
饮食撰稿人 张秦瓯
餐厅:
土菜研究所 / 玉楼东 / 墨泉峰味
更多长假目的地播客推荐:
重庆)
成都)
香港)
潮州)
顺德)
越南)
本期参考资料:
Julian Baggini 《The Virtues of the Table》
蕾切尔·劳丹 《美食与文明》
扶霞 《革命美食》
范命辉 《湘菜谱》
俞润泉 《话说湖湘饮食》
梁小进 张好 《经典湖湘系列丛书 湘菜》