The Spring Festival in Ji'nan has a big article on the spring water feast.
source: Xinhuanet
fresh lotus, crisp fried lotus, lotus carp, spring fish bite... On the Spring Festival, the unique spring city food is full of temptations and makes people salivate. Especially those in Ji'nan who are far away from home, they have eaten all the streets and lanes through the opportunity of Spring Festival, and have enough "mouth addiction".
Zhou Hui, who is a financial worker in Beijing, has a special interest in Ji'nan snacks. She said that the bright lake fresh lotus, can be said to be a casual snack, lotus seeds contain more lotus seeds, and lotus seed is the homophonic of "Lian Zi", the ancient people implied "many children and grandchildren, children and grandchildren"; it is also a lot of "old Ji'nan" a meal before a meal, refreshing and refreshing, old and young are appropriate.
Spring Festival, such snacks are indispensable, not only color, aroma, taste, but also will be the main health characteristics. When Lao She coached Qilu University, he wrote an article about eating lotus. He talked about friends visiting Daming Lake and eating lotus. He called the cook "use the fried lotus seeds deep fried, the old valve outside, do not explode that tender." This dish is called crispy fried lotus flower, which is very characteristic of Ji'nan. Zhou Hui loves it very much. "Lotus is all a treasure. It smells delicious and keeps its face warm." After eating and playing with the mountains and drinking water, Zhou Hui can not help telling her friends about the traditional lotus's diet, such as lotus preserved meat, lotus leaf steamed meat, lotus leaf porridge and so on. Eight, September, Ji'nan, lotus flowers at that time, is the best time for visitors to taste. In addition, with lotus, the lotus root made by the Jinan is also very popular, sweet and sour, salty and spicy taste, soft, crisp taste of the mouth is different, it is endless.
to say the spring water banquet, from the expensive milk soup pot soup pot sea cucumber, spring turtle, to the per capita consumption of 40 yuan to 50 yuan spring sheep soup, spring fish bite sheep, spring white jade tofu... The Jinan people, who are very particular about the cuisine, have taken a lot of thought. During the Ming and Qing Dynasties, the milk soup called "Ji'nan first soup dish" was really tempting. "Ji'nan quick view" records: "Daming Lake's cattail, its shape resembles Zizania latifolia, its flavor is like bamboo shoots, all plants the lake, for Northern several provinces vegetable vegetable treasures." Zhou Hui is impressed by this: "the cattail in the milk white soup is like the spring bamboo shoots after the rain. The light green is permeated in the tender white, and the entrance is light and delicious, and the crisp and fresh fragrance is crisp." The spring banquet is well known. Spring banquet is a series of spring dishes made through innovative traditional Shandong cuisine. These dishes are integrated with spring rhyme, water rhyme and rhyme. It combines beautiful scenery, delicious and beautiful colors and embodies the unique spring water culture of Ji'nan. Liu Wenjun, a native of Ji'nan in Beijing, is a special cook in Chinese Shandong cuisine. His spring feast is unique. In recent years, the spring feast has been favored by the gourmet. Many new dishes with unique shapes and unique tastes have been launched, attracting eight party tourists to Ji'nan to taste. "If we want to create a brand, we must innovate and take the road of differentiation, characterization and popularization." Liu Wenjun said that a spring banquet has a lot of article to do. As a topic of the Spring Festival, the spring feast will not only bring good profits to the catering industry, but also a gold sign for the tourism industry, but it still needs to be excavated in depth and breadth. He proposed the theme of "spring water banquet" to drive Ji'nan and even foreign cooking workers to excavate the traditional food of the spring city and develop traditional skills to make the spring festival food originate both from tradition and tradition. At the same time, we can also develop new foods according to the new concept of health preservation and new ingredients.
Spring Festival, Liu Wenjun's idea will be popularized. A series of dishes with the theme of "spring water" make people drooling and dazzling. Among them, special Quancheng snacks, spring water family dishes are introduced for tourists and local citizens, and high, medium and low-grade spring water banquet is introduced for tourist group and business reception, and even traditional snacks such as fried seed, dash, bean flower and oil spin are put on the hotel table, so that visitors are feeling the healthy food with a unique spring city flavor.
(newspaper reporter Fan Lixin Guo Shifeng)