Cooking skills of beef and mutton

Chinese national intangible cultural heritage Name: beef and mutton cooking skills

Applicant: Beijing hongbinlou catering Co., Ltd

Project No.: 951

Project No.: VIII - 168

Time of publication: 2008 (second batch)

Category: traditional art

Region: Beijing

Type: new item

Applicant: Beijing hongbinlou catering Co., Ltd

Protection unit: Beijing Huatian catering group Co., Ltd

Brief introduction of beef and mutton cooking technology (hongbinlou whole sheep mat production technology)

Applicant: Beijing hongbinlou catering Co., Ltd

Hongbinlou was opened in 1853 in Xianfeng of Qing Dynasty. It is an old shop specializing in halal cuisine. It was originally located in Tianjin and moved to Beijing in 1955.

In Qing Dynasty, the royal court entertained the guests who believed in Islam with high-grade Quanyang banquet. At the end of Qing Dynasty and the beginning of the Republic of China, Quanyang banquet was popular in restaurants. Song Shaoshan, the famous chef of hongbinlou, enriched and improved it on the basis of his predecessors, and created a special banquet with 120 dishes. With sheep as the main material, the whole banquet has a complete structure, meticulous layout and the ability to follow the rules. Hongbinlou has rich cooking methods, which brings the traditional techniques into full play. The banquet starts with sheep head and ends with sheep tail. The dishes are served in an orderly manner. As far as the head part of sheep is concerned, the head part is "Qilin Ding", stewed; the back part is "golden crown", grilled; the head part is "cloud head", stewed; the middle part of the ear is "downwind", fried; the eyelid part is "Hupi", roasted; the back part of the ear is "walnut meat", fried; the meat under the nose bone is "wangfengpo", cooked; the nose crisp bone is "Minggu", steamed, and so on .

Therefore, Xi is derived from the tradition of the late Qing Dynasty, so it avoids the taboo that the zodiac of Empress Dowager Cixi belongs to sheep. Although the word "sheep" is used in the dish name, it is combined with the characteristics of the dish and is named elegant alias. For example, the dish with sheep's eye and spinal cord as the main ingredient is called "whipping Hydrangea", and the dish with sheep's liver as the main ingredient is called "red leaf with frost". Hongbinlou whole sheep mat production technology occupies an important position in the history of Chinese cuisine. Its elegant naming method shows the characteristics of traditional culture, which has a certain reference value in the study of Chinese food culture.

Chinese PinYin : Niu Yang Rou Peng Zhi Ji Yi Hong Bin Lou Quan Yang Xi Zhi Zuo Ji Yi