Who created pot-wrapped meat? What about history?

Northeast Net 10/08 History is fresh because of the humanistic atmosphere. We are looking for the remains of Daotai House and visiting the historical witnesses of Daotai House. On the 7th, Zheng Shuguo, the youngest "culinary master" in China, told reporters about his little-known history with the culinary family. According to him, his great-grandfather was the chef of the first Taidu in Binjiang Dojo. Zheng Shuguo said in an interview: "When I was a child, I heard from my father that when Du received foreign guests, in order to cater to their tastes, his great-grandfather who was a chef thought hard and created the dish' Pot-wrapped Meat'."

From my grandfather's uncle to now, four generations of the Zheng family are cooks. 37-year-old Zheng Shuguo opened an old shop in Zheng Wen Street in the electric power area four years ago. Due to his family background, Zheng Shuguo has made great achievements in cooking on the basis of several generations' cooking skills. In 2003, Zheng Shuguo was awarded the honorary title of "China Chef" by the State Economic and Trade Commission and China Hotel Association, and he became the youngest "chef" in China so far. Born in the 1960s, although he didn't see the style of "the first chef in binjiang road department store" with his own eyes, his parents' words and deeds made him firmly remember the history of the culinary family.

According to Zheng Shuguo, Zheng Jiazu was born in Jianchang County, Liaoning Province, and his great-grandfather Zheng Xingwen had a well-off family. A good family environment made Zheng Xingwen gradually interested in food culture, studied cooking, and commented on the color, aroma, taste and shape of dishes. He was known as a "gourmet". Zheng Xingwen came to Beijing with his father when he was 6 years old. By the time he was 14 years old, he liked food and cooking very much. Zheng Xingwen once learned to cook official dishes at an official's home in Beijing. After several years of hard study, Zheng Xingwen, an apprentice, opened a middle-class restaurant named Zhenweiju in a street in Beijing (then called Beiping) on 188 1 (the seventh year of Guangxu in Qing Dynasty). 1907, recommended by a friend, Zheng Xingwen brought 14 highly skilled chefs into the then Guandao Taifu as chefs to provide catering for the first Guandao Taifu in Xue Ying. While speaking, Zheng Shuguo took out an old photo that had turned yellow. He pointed to an old man wearing a melon hat and said, "This is my great-grandfather Zheng Xingwen, and the child next to him who is not as high as the table is my grandfather."

Zheng Shuguo said that chefs in those days were not good, let alone cooking for officials, and they were often criticized. Especially as the official residence of the local governor, the rules in Daotai House are even more surprising. Don't wander around at ordinary times, and don't go to the lobby and west yard. Great-grandfather's freedom in those days was that he could wander around when he was shopping and serving food. Usually in the house, you must lower your eyebrows and pay attention to your eyes. You should be more careful in your speech and behavior. You can neither' call a spoon' nor' shout the hall' when cooking. "

Speaking of the delicious food handed down from generation to generation, Zheng Shuguo's eyes are full of pride and pride. Zheng Shuguo said that Daotai House, as the official residence of the northern town at that time, often entertained foreign guests, especially Russians. Because foreigners' eating habits are sweet and sour, the salty taste in the north makes foreign guests uncomfortable. In order to please foreign envoys, Daotai Governor Xue Ying ordered the chefs in the government to change the taste of the dishes. Great-grandfather changed the salty and delicious "roasted meat" into a sweet and sour dish after several meditations, and a new dish appeared. My grandfather called it "pan fried meat" according to the practice of dishes. Maybe foreigners used to have problems with their pronunciation when ordering food, but now they call it "pot-wrapped meat". Zheng Shuguo told reporters: "My father proudly told us from an early age that my great-grandfather was the founder of' pot-wrapped meat'."

Zheng Shuguo said: "There is no fixed cuisine in Daotai Prefecture, mainly northern cuisine. After Shandong cuisine was introduced to Beijing, Chef Zheng integrated the development of Beijing cuisine and called himself a system. Because Du is from Shaoxing, Zhejiang, many dishes have to be redone to suit his taste. Stewed lion's head, for example, is one of Du Daotai's favorite dishes made by his great-grandfather after nearly a hundred experiments. There are also' smoked duck' and so on, which were developed by my great-grandfather himself later. It was also passed down from generation to generation and became the signature dish of his old shop. " At the end of the interview, Zheng Shuguo told the reporter: "The reconstruction of Daotai House is a continuation of Harbin's century-old culture. As a chef, what I can do now is to cook every dish well and pass on the craft of "binjiang road is the first chef". Because this is also part of the culture of Daotaifu. "