The bright moon and the empty courtyard are like water like a Chinese year

Chapter 10 The first day of study in the "Dim Sum Room"

Location: "Snack Room"

"Second Master, today is your first day studying in the dim sum room of "Mingyue House", I would like to know how much do you know about our "Mingyue House" dim sum? "Mingyueju" dim sum master Yue asked curiously facing the second master (Yaochang).

"Eh(⊙o⊙)...uh" The second master (Yaochang) faced the sudden question from the dim sum master Yue of "Mingyueju", his mind went blank, he could only hem and haw.

"It's okay, you can say as much as you know, it doesn't matter if you don't understand, after all, you have never been in "Mingyueju" before, and it is normal that you don't know about the dim sum in "Mingyueju".Today is our first lesson. I hope you will pay attention to the lecture, learn from the past, and record it carefully. "

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Next, Master Fang Yue of "Mingyueju" dim sum started a lecture-style teaching to the second master (Yao Chang).

"Dim sum is food like cakes. According to legend, a general in the Eastern Jin Dynasty was very moved when he saw the soldiers fighting bloody battles day and night, fighting the enemy bravely, making repeated military exploits. On the front line, to comfort the soldiers, to express "a little heart". Since then, the name of "Dianxin" has spread, and it has been used to this day."

The name of "Dim Sum" is recorded in relevant cooking materials. For example, the "Neng Gai Zhai Man Lu" written by Song Wu once described the following paragraph: The secular example uses breakfast snacks as dim sum. This language has existed since the Tang Dynasty.According to Tang Zhengxiu, after staying for Jianghuai, the family prepared his wife's morning food, and his wife took care of his younger brother and said: "The makeup is not finished, I haven't eaten yet, and I can have snacks." From the 24th year to the 27th year, the story of Zheng Xiu, a Tang Dynasty man, was well-founded and should be believed. "

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"Traditional dim sum, there are eight big pieces and eight small pieces. I don't know how many kinds do you know, the second master?" At this moment, the dim sum master Yue of "Mingyueju" asked the second master (Yaochang) curiously again.

"Eh(⊙o⊙)...uh" the second master (Yaochang) faced another sudden question from the dim sum master Yue of "Mingyueju", because he didn't know the answer at all, he still hesitated.

"Traditional pastries are generally the most common "eight big pieces" and "eight small pieces", also known as northern-style pastries, represented by the Beijing area. Beijing-style pastries have a long history, a variety of categories, and different tastes. , Crisp and soft, pure sweet, pure salty taste and other characteristics. Representative varieties include Jingbapieces, red and white moon cakes, etc. Among them, Jingbapieces are divided into big eight pieces, small eight pieces and thin eight pieces. Eight pieces are made of hawthorn , rose, green plum, white sugar, bean paste, jujube paste, salt and pepper, and raisins, etc., are wrapped with noodles containing cooking oil, and are carefully baked in molds with various patterns. The shapes are kidney-shaped, round drum Pomegranate, bergamot, bat, peach, pomegranate, etc. are various and small and exquisite. The mouth is crispy and palatable, and the fragrance is pure. Specially made in eight pieces, the fine layers are evenly made, the stuffing is soft and sandy, and the fruit flavor is pure Thick. There are also eight patterns in appearance, such as Sanxian, Yinding, Osmanthus, Fu, Lu, Shou, and Xitao, which are high-quality products in Beijing-style pastries.”

"The so-called "eight pieces", that is, eight kinds of dim sum, generally there are sesame cakes, jujube flowers, and rolled crisps, and some are engraved with different words such as Fu, Lu, Shou, and Xi. There are round, peach-shaped, square, etc., packed in In a rectangular cardboard box. The "little person pieces" are double copies, and sixteen pieces are packed in a cardboard box. In the past, when a daughter returned to her natal home, and gave New Year greetings to her elders, etc., she would go to the pastry shop to buy a box of eight large pieces. In the hand, it is generous and beautiful. The big eight pieces are generally eight pieces and a total of one catty, and the small eight pieces are generally eight pieces and a total of half a catty. Big eight pieces and small eight pieces. A group of eight different varieties of pastries is called a catty The big eight pieces are generally the most suitable for gift giving. The small eight pieces are also divided into eight varieties and divided into sixteen small pieces for one catty. As gifts, the big eight pieces are the main ones, and the quality is very high. Eight different pastries In terms of name, the eight pieces are: [-]. Fanmao cake, [-]. Big roll cake, [-]. Big oil cake, [-]. Butterfly roll, [-]. Zhanger crisp, [-]. Chicken oil cake, [-]. Zhuangyuan cake, [-]. Qixing Dianzi. The small eight pieces are one size smaller than the large eight pieces: [-]. Flan pie, [-]. Small roll pastry, [-]. Small peach pastry, [-]. Small chicken oil cake, [-]. Small screw pastry, [-]. Xiandianzi, [-]. Zaohua, [-]. To save face. The latter four are the most popular among children. Especially jujube flowers, which are twisted into petals with jujube paste, are very beautiful.”

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"In some poems, the usefulness of snacks is mentioned. For example, it is used to express the snacks before the main meal to satisfy the hunger, there are:

Tang Sun Wei's "Huan Yizhi Banqiao San Niangzi": "After a while, the rooster crowed, and the guests wanted to send out. The third lady first lit the lamp, put the newly made sesame cakes on the eating bed, and refreshed with the guests."

Volume [-] of Song Zhuang Jiyu's "Chicken Ribs": "Shangjue was a little discouraged, and Sun saw it, and immediately came out of his arms to steam cakes and said, 'you can have snacks'." 'I haven't eaten yet, and I'm very hungry, will the officials agree to have some snacks?'"

For example, it is used to express food such as cakes, there are:
(Song Zhoumi's "Previous Collection of Miscellaneous Knowledge of Guixin Jiantao": "Wen Qing (Uncle Zhao Wen) Jiantao, I would like to invite you for a small snack, how about it?"

Chapter 14 of "Water Margin": "Let's take this guy to Chao Baozheng Village to ask for some snacks to eat, but we sent him to the county to ask questions.

"Ming Feng Menglong's "Yu Shi Ming Yan" Volume [-]: "My family ate three cups in the wine shop, used some snacks, and went to the head of Mrs. Xue to inquire, but did not return." "

Lao She's "Four Generations Under One Roof" [-]: "He thought he should buy some festive snacks for the old people to please them.")
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"Cantonese-style dim sum is an important part of Han food culture. There are more than 1000 varieties. The main characteristics of Cantonese-style dim sum are exquisite materials, a wide variety, novel styles, fresh and diverse tastes, fine production, and both salty and sweet. , can adapt to the seasons of the four seasons and the needs of people from all walks of life. All kinds of dim sum pay attention to the harmony of color and luster, different shapes, and complement each other, making people never get tired of eating it."

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"About the shapes of dim sum, there are eight shapes and appearance shapes."

"The Eight Forms and the Appearance? What are the Eight Forms and the Appearance? What do they represent?" The second master (Yao Chang) became more and more interested in the teaching of the dim sum master Yue of "Ming Yue Ju".

"Eight forms, including: buns, dumplings, cakes, balls, rolls, cakes, crisps, and others. As for the details of the types, I will teach you slowly in the future. Today is the first day. Anxious, I can’t eat hot tofu in a hurry. The appearance includes: geometric form, pictographic form, and pictographic form can be divided into (imitation of plants and imitation of animals), and appearance also includes a natural form.”

"Traditional dim sum varieties, styles and flavors are composed of skins, fillings and techniques. There are 23 types of dim sum skins in four categories, and 46 types of fillings in three categories.

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In addition, there are many kinds of dim sum, such as: (milk buns, fresh meat buns, barbecued pork buns, sesame buns, glutinous rice rolls, salty and sweet cakes, water chestnut cakes, horse bean cakes, horse-drawn cakes, vegetable meat buns, big buns, red bean paste Buns, steamed buns, flower rolls, silver rolls, lotus seed paste buns, thousand-layer cakes, longevity buns, sausage rolls, Teochew powdered fruit, fresh shrimp powdered fruit, vegetarian powdered fruit, steamed pork ribs in black bean sauce, steamed pork ribs with plums, steamed phoenix in black bean sauce Claws, Xiao Long Bao, Soup Dumplings, Crab Noodle Xiao Long Bao, Steamed Vegetarian Powdered Fruit, Ginger Onion, Beef and Cypress Leaf, Zhu Hou Money Belly, Chicken Noodle Roll, Fresh Bamboo Roll, Duck Foot Pie, Chicken Pie, Yam Chicken Zha, Sibao Chicken Zha, Shrimp Dumplings, Steamed Carrot Cake, Steamed Taro Cake, Glutinous Rice Chicken, Dry Steamed Siu Mai, Beef Siu Mai, Fish Siu Mai, Char Siu Rice Roll, Beef Rice Roll, Fresh Shrimp Rice Roll, Steamed Scallop Rice Roll, Steamed Arhat Vegetable rice rolls, taro corner spring rolls, salt water corners, fried steamed buns, fried wontons, fried rice rolls, fried bean curd skin rolls, fried carrot cakes, fried water chestnut cakes, fried taro cakes, fried vegetable meat buns, sesame rolls, coconut milk Horse bean cake, bean paste crystal bun, lotus paste crystal bun, bacon rice dumpling, egg tart, lye rice dumpling, barbecued pork crisp, shark fin bun, shark fin dumpling), these are dim sum that will appear and be used in daily teahouses. "

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Many people know "eat in Guangzhou".Among them, Guangdong morning tea has long been a folk eating custom of the Han nationality.People in Guangzhou like to drink morning tea, so do you know what are the "Four Heavenly Kings" in Guangzhou morning tea? ? ? "Mingyueju" dim sum chef Yue asked curiously to the second master (Yaochang) again.

"Shrimp dumplings, dry steamed siu mai, barbecued pork buns, and more." The second master (Yaochang) still hesitated to answer.

"Egg tarts. The fourth item is egg tarts." "Mingyueju" Dim Sum Master Yue replied affirmatively to the second master (Yaochang).

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"Shrimp dumplings, one of the four kings of dim sum: Traditionally, they are half-moon-shaped, with twelve pleats in the spider belly. The fillings include shrimp, meat, and bamboo shoots. They are delicious, smooth, and delicious. Shrimp, pork , bamboo shoots, etc. were used as fillings to make shrimp dumplings. At that time, the skin of shrimp dumplings was thick and dull, but because of its novelty, the taste was delicious. Changed from rice noodles to clear noodles (wheat starch), ironed in large boiling water, the raw materials of the stuffing have also been improved, with fresh shrimp meat, fatty meat head (ironed in large hot water to remove oil and increase the taste), dehydrated fresh Composed of bamboo shoot tips, lard seasonings, steamed over high heat, so as to achieve crystal clearness, red and white fillings are shining brightly."

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"As one of the four kings of dim sum, dry steamed siu mai is made of semi-fat and lean pork, shrimp, wonton skin and eggs as the main raw materials, with light soy sauce, sugar, salt, chicken powder, pepper powder, cornstarch powder and cooking wine as ingredients. It is made by processing. There are two kinds of pork dry steamed siu mai and beef siu mai. The method of making beef siu mai is: take the beef to remove the tendons, chop it with a knife, mix it with fatty pork cubes, ginger juice, wine, etc. Tart until gelatinous, squeeze into balls and put them on a plate. Two balls per plate, steamed in a steamer. There are refreshing ingredients such as water chestnuts and bamboo shoots to make it more delicious and refreshing, plump and not smelly. Steamed siu mai Steamed with half-exposed meat stuffing wrapped in thin dough, the color is fresh and delicious, the texture is smooth, refreshing and not greasy."

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"As one of the four kings of dim sum, char siew buns: they should be kneaded into a bird cage shape when making the buns. Because of proper fermentation, the top of the buns will naturally crack after steaming. In fact, it is a flowering steamed bun with char siew meat filling. The general size of the bun is about five centimeters in diameter, and there are usually three or four in a cage. The char siew bun is named after the pork meat stuffing is wrapped in the dough. The stuffing is wrapped with flour and steamed in a steamer. The size of the barbecued pork bun is generally about five centimeters in diameter, and there are usually three or four in a basket. A good barbecued pork bun is filled with moderately fat and lean pork. After steaming, it is soft and smooth, slightly cracked to reveal the char siu filling, exuding the aroma of char siew."

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"As one of the four heavenly kings of dim sum, egg tarts are mainly divided into two types: butter egg tarts and meringue egg tarts. The butter egg tarts are relatively smooth and complete, like a basin-shaped biscuit, with a burst of butter The aroma is similar to the stuffing crust commonly used in western pastry, and the taste is like cookies, so it is also called cookie crust. Lard, the taste is rougher than the butter pastry. In addition, because the tart skin is thicker, the filling amount of the pastry egg tart is less than that of the butter egg tart. The egg tart is golden in color, full of fragrance, sweet and soft in the mouth, and the mouth is fragrant after eating The taste is soft and crispy, the filling is rich, and the milk-flavored egg is very rich, although the taste is layer after layer, it is sweet but not greasy."

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"Dim sum, like dishes, is all about color, aroma, and taste. But on these basis, I also strictly require: refinement, beauty, newness, ingenuity, meaning, shape, and cleanliness." "Mingyueju" Dim Sum Master Fang Yue The second master (Yaochang) explained carefully and patiently.

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Time passed quickly, just like that, one day passed, night fell, the moon hung in the sky, and when the moon was shining brightly, the second master (Yaochang) finished his study in the dim sum room for today.

Chapter 10 (End)
Note: The ones with () are just to inform the readers of their respective identities.When reading, you can remove the name in () by yourself.

(End of this chapter)