Zhuxi Steaming Basin

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Content Overview

Zhuxi cuisine, featuring pickles, peppers and bacon, has a heavy taste similar to that of northern Shandong cuisine. However, in Zhuxi, where people live together in the north and south, there is no lack of fresh flavor in the dishes. Moreover, this fresh food is different from the pure and fresh seafood in the coastal areas of Fujian, Guangdong, Jiangsu and Zhejiang. It is often based on the local plain original ecological products, and uses local food materials, highlighting the characteristics of the food culture of Zhuxi, which is good at change and extremely inclusive.

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The provincial intangible cultural heritage "Zhuxi Steamed Pot" is said to have originated from the Ming and Qing Dynasties, and evolved from the "ten bowls" on the "Zhengzi Festival" banquet held at the beginning of October of the lunar calendar. Later, on such a big and festive day as New Year's Day, weddings, funerals, weddings and funerals, and distinguished guests, the steaming pot was grandly presented.

The folk proverb of Zhuxi says, "Steaming pots are delicious, but dishes are difficult to cook." The main feature of Zhuxi Steaming pots is that they contain rich food materials, and there are quite a lot of attentions. There are more than 20 kinds of main materials, auxiliary materials and ingredients. The key to a good steaming pot is to master the time and temperature of feeding and processing. For the same ingredients, the feeding order and processing temperature are different, and the taste is different. Generally speaking, first load pig's hooves, chicken, dried bamboo shoots, mushrooms, sea cucumber, green onions, ginger pieces, dried red pepper, Chinese prickly ash, chicken oil, and refined salt, and then steam them for about 90 minutes in a cage fire. Then, add potatoes, carrots, cucumbers and egg boxes and steam them for 30 minutes. Finally, add green vegetable leaves and garlic sprouts and simmer for 5 minutes. This process is known as "batch loading, two steaming and one stuffy".

As one of the achievements of various cooking methods of Zhuxi cuisine, steamed dishes are also popular in Zhuxi, such as steamed pastries, steamed small pastries, steamed red meat strips, steamed bean curd balls, etc., commonly known as Zhuxi Steamed Bowl, which is a big dish that needs a chef to cook in weddings and funerals. The biggest feature of Zhuxi steaming basin is a soup or a big dish in the form of soup. Therefore, the top-grade Zhuxi steaming basin must be clear, mellow and fresh in color, which can represent the style of Zhuxi cuisine that emphasizes the integration of color, aroma and taste.

Single product of the "color" of the steaming basin: the egg boxes outside are like golden petals; The green spinach in the middle looks like a green flower; Open the spinach, and there are red carrot pieces and yellow potato pieces under it. Combined with brown mushrooms and red bacon, it is not only a dish, just like a colorful painting carefully created by the owner. There is no entrance yet, and this "beauty" has made people intoxicated.

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