【Braised Pork】

Dongpo pork.

Shanghai braised pork; one pot to the end.

Hunan Mao-style braised pork.

Hunan pork buckle, salty and white, and plum pork buckle.

Shanxi small roast pork, pork belly stewed with beans, pork belly stewed with vermicelli.

Shandong hand-fried meat (super heavy mouth).

Stewed pork belly with mackerel.

Asian cuisine is good at pork belly. Although there are also Western dishes, it is far less than Chinese braised pork and flowers blooming. French salted pork belly needs to be marinated for a month before it can be put into the pot.

【Pig Feet】

German roast pork feet were once served as a dish by poor people, and the practices of the north and the south are different.

There are also Portuguese roasted pork feet in Europe.

But no matter which country, the type of pork leeches is not as good as China's-

Shandong cuisine, Jinan three elbows: pot roasted elbows, rock candy elbows, crystal elbows.

Shanxi, tiger skin elbow.

Zhenjiang, crystal food hoof.

Sichuan, Dongpo elbow.

Hunan, Xiaoxiang Pig Hand.

Guangdong, Baiyun Pig Hand.

Taiwan, pig's feet noodles.

【Mapo Tofu】

Sichuan cuisine is highly respected in Japan, as can be seen as the protagonist of "The Leader of Chinese Primary School" is a Sichuan cuisine chef. Behind it, Chen Jianmin, the "father of Japanese Sichuan cuisine", made great contributions.

Chen Jianmin's "Sichuan Hotel" is Japan's first Sichuan restaurant. He also founded the Chinese Academy of Cuisine, which allowed Chinese cuisine, especially Sichuan cuisine, to spread all over Japan, started the Sichuan cuisine trend in Japan, and became popular in Southeast Asia through Japan.

Chen Jianmin's son Chen Jianyi inherited the Sichuan Hotel and participated in the "Cooking Iron Man" cooking program for six consecutive years. He won the nickname "Chinese Cuisine Iron Man" with his superb cooking skills, and made the name of Sichuan Hotel well known in Japan.

Both father and son have been on the "Modern Famous Chef" list released by the Ministry of Health and Welfare and Health of Japan.

In order to learn more authentic Sichuan cuisine, the grandson Chen Jiantaro went to Chengdu in 2005 to learn from the chief chef Zeng Guohua (studying at Sichuan University), and became a rising star in the Japanese cooking industry. The Sichuan Hotel Singapore branch he opened was rated as a Michelin star in 2016 and has been maintained for many years. It is the highest rated Chinese restaurant in Singapore with Michelin.

Chen Jianmin's Mapo tofu has been improved according to the taste of Japanese people, such as changing the beef to ground pork, changing the bean paste that Japan could not buy at the time and the peppercorns that the Japanese could not accept were spicy to miso and chili peppers, which were loved by Japanese housewives.

However, in China, it will only recognize the authentic Sichuan-style version of Mapo tofu.

Wang Lincai, the seventh-generation successor of Chen Mapo tofu, once said that except for Chen Mapo, they can only be called home-cooked tofu or spicy tofu.

Mapo tofu originates from a story. Chen Mazi's wife Wen Qiaoqiao is called Chen Mapo. The tofu dish she invented by chance is called Chen Mapo.

But the earliest Chen Mapo tofu used ground pork, which was changed to ground beef meat by chef Xue Xiangshun, invited by Wen Qiaoqiao, and used Pixian bean paste to create a crispy and fragrant taste, which laid the foundation for the current Mapo tofu.

There are eight-character tips for cooking Mapo tofu: numb, spicy, fresh, fragrant, crispy, tender, hot, and muddy. Thickening requires three times.

【Oysters】

Oysters have been a symbol of aphrodisiac since ancient times. The image of Aphrodite, the god of love in ancient Greek mythology, stands in a huge oyster shell.

French Peron Oysters are the most well-known oysters in the world. They are evaluated according to the 00-grade rating system. Four 120 grams of oysters of 0 grade are the best, with the highest price.

The famous American dish "Ange on Horseback" is grilled with oysters wrapped in bacon, and served in skewers or on bread. It was originally a French appetizer, but later became popular because a lady of an American diplomat liked a stylist dinner.

The British "steak oyster pie" is a Victorian cuisine.

The "Rockefeller Oyster" in the United States is named after Rockefeller, the richest man in the United States at that time, because of its thick sauce.

There are Sanlu oysters in Japan. There are many ways for Japanese to make oyster dishes, including frying, cooking in a pot, steaming and barbecue.

The raw material of Taiwanese oyster omelet is also oysters, because typhoons pass through every year, and the oysters are smaller than those in other regions.

The "oyster baking" method in Chaoshan, Guangdong is similar to oyster omelettes, but it is even crisper, and the seasoning is not sweet and spicy sauce but fish sauce.

【Kali Vegetable Roll】

The ancient Romans believed that the cabbage (cabbage) had the effect of treating headaches and strokes, and was a luxury product and was the "king of vegetables".

Gali cuisine was brought to the world by Europeans. It is rich in vitamin C, can prevent and treat scurvy, and is an indispensable food for sea navigation.

Cabbage salad is one of the most standard side dishes in American cuisine.

The origin of the kariban rolls is a Jewish cuisine two thousand years ago and is now very popular in Central Asia and Eastern Europe.

Eastern Europeans can eat kariban rolls with meat, rice, and pigeons.

In China, the most popular cabbage dish is "hand-torn cabbage".

【potato】

In the third thousand BC, people began to grow potatoes in the Andes of South America. After the Spanish colonists conquered the Inca Empire, they discovered the world's largest silver mountain in Peru, so they used a large number of Inca slaves to dig silver mines to transport them to Europe. Potatoes were also spread to Europe with silver ships during the Age of Discovery and traveled around the world. For example, the famous pirate Francis Drake brought potatoes to England.

By planting potatoes, Europe's population and national strength have been enhanced, especially in countries like Germany with barren land.

Ireland once caused a famine caused by poor potato harvest, resulting in a quarter of the population reduction, so it is the country in Europe that attaches the most importance to potatoes. The Irish cuisine "Shepherd's Pie" is a classic potato dish.

Potatoes in North America were brought in by the Irish.

Americans invented potato chips, and Belgians invented French fries.

Potatoes were not recorded in China until the Kangxi period, but today China is the country with the largest potato production in the world.

【eel】

Japanese people are used to eating eels at the hottest time in summer, thinking that it can prevent heatstroke. But in fact, because eels hibernate, fat is stored in late autumn, so eels from autumn to spring are better than summer.

【Hefeng Food】

Among the Asian countries that came into contact with Western cuisine in the 19th century, only Japan turned foreign food into a part of its own culture. For example, China only absorbed some ingredients and seasonings, and its own dietary structure did not change at all. This is because traditional Japanese cuisine itself lacked the cooking method of using meat and fat, so Chinese cuisine and foreign food filled this gap.

Taisho’s three major seafood: fried pork chops, curry rice, and cola cakes.

Lianwating in Ginza invented modern Japanese food such as Japanese fried pork chops, Japanese egg rice, fried oysters, fried shrimps, etc.

Modern Japanese curry comes from the Japanese army, mainly the Japanese navy.

Coke cakes were originally a side dish for French cuisine, but later became popular because of the affordable price of Coke cakes in Tokyo Changlexuan.

【soy sauce】

The principle of fermentation.

"Fish sauce" is recognized as the earliest sauce in Asia. The fish is marinated with salt and fermented.

Japanese sauces were originally learned from China, but after Buddhism was introduced, they gradually used less fish and meat to make sauces, and instead used beans, which evolved into the later miso.

There are many kinds of Miso, and each place has its own unique Miso.

Japanese soy sauce is a by-product of Miso.

Chinese soy sauce was discovered through fermented black beans. It was first called "sauce" and "sauce" in the Han Dynasty, which refers to the soup that seeped out from "sauce" and was not until the Ming Dynasty that it was regarded as an independent seasoning.

Japan originally used to pickle fish, but later it was sashimi and soy sauce, which highlighted the fresh sweetness of sashimi, creating a sashimi culture in Japanese cuisine.
Chapter completed!