Zhejiang**, February 7 (trainee reporter Gao Ya)."Xianheng Hotel has been famous for a long time, Taibai is still the same today, the stool square table is curved and the ruler cabinet, and the earthen bowl is hot old wine. As a century-old restaurant, Lu Xun's Xianheng Hotel is the first choice for countless Shaoxing people to book Chinese New Year's Eve dinners, and the chefs here also have a tradition of keeping watch during the Spring Festival. What are the fried and fried Chinese New Year's Eve dinners in century-old restaurants before being served? Chinese New Year's Eve is approaching, go! Follow the reporter to explore the way in advance.
One serving of Shao Sanxian! "The first order of the lunch came with a shout. As if hearing the horn, the back kitchen of Xianheng Hotel suddenly became hot, and the sounds of "click", "click", "bangbang" and "bangbang" came and went, and a symphony of pots and pans began to play in the back kitchen.
I'll do this dish! As a classic dish, Shao Sanxian tested his skills, and the head chef Qian Wei decided to take charge of the cooking himself and give the apprentices a sample.
Qian Wei, the head chef who concentrates on cooking, and trainee reporter Gao Ya photo.
Blanch, add the vegetables, add the stock ......Qian Wei picked up the spatula and collided with the oil pan to make a crisp "click" sound, and for a while, the dark tide in the oil pot surged. The experienced Qian Wei is like a martial arts master at the moment, making the ingredients in his hands extremely "obedient". Three times five divided by two, a bowl of hot Shao Sanxian will come out of the pot, in one go, never drag mud and water.
See, stir-fry is practice makes perfect. Qian Wei served the dishes while imparting experience to the apprentices behind him. Twenty-one years ago, he was as young as an apprentice when he first became a chef, and now, he has become a head chef with a team of 60 people. Among them, what he felt the most was the uninterrupted Spring Festival guard in the past 21 years.
Every year, I take the initiative to work, and since I have chosen the catering industry, I have to make every dish. Qian Wei still remembers that 21 years ago, he handled the first Chinese New Year's Eve meal - white fish button chicken, steamed osmanthus fish and bad shrimp, "At that time, there were very few people who went to the restaurant to eat Chinese New Year's Eve dinner, most of the dishes ordered were old Shaoxing dishes, and the taste of the New Year in the restaurant was not as strong as it is now." Now everyone's living conditions are better, the concept of consumption has also changed, and more and more guests come to eat Chinese New Year's Eve dinner. In order to respond to the needs of diners, the dishes of the Spring Festival also have more New Year's flavors, "For example, this year we have launched a variety of dishes with the characteristics of the Year of the Dragon, such as scallion oil and dragon spots, for everyone to choose from. ”
Qian Wei said that in addition to local diners, more and more tourists come to Shaoxing for the Chinese New Year, "It's so busy that we hit the back of the head, but we are also happy to see the big guys eating happily." And, I've always had a dream ......”
Come on, come on! Before Qian Wei finished speaking, the food delivery clerk Ren Shuaishuai took the hot dish and strode the dish to the table of the customer at table 1.
The store was full of trainee reporter Gao Ya.
The customer at table 1 is Sun Xiaoqing's family, who came to Shaoxing from Anhui Province to play, and this year will be the first time the family will have a Chinese New Year's Eve dinner outside, and today is to come to Xianheng to "step on the spot".
I was still reluctant to do it before," Sun Xiaoqing said with a smile, "I saw the propaganda of 'Shaoxing Ancient City for the New Year' on the Internet, so we decided to take our son to Shaoxing for the New Year, and come to the restaurant in Lu Xun's "Kong Yiji" to go around." ”
Now that life is good, both material and spiritual civilization must have ......Hearing that Sun Xiaoqing's family was chatting hotly, the diners at the next table also carried chopsticks and happily took over the conversation.
That's what a reason! "Hahahaha......The diners at the surrounding tables turned their faces sideways, smiling, and responding in an unknown dialect.
After the lunch peak, the kitchen was rare for a while, but the employees were still chopping vegetables, and the little girl from Chongqing, Tu Bixia, raised her knife and fell, and the sound of "Bang Bang Bang" was sonorous and powerful.
Asked if she was tired, Tu Bixia nodded a little hesitantly, secretly glanced at the head chef Qian Wei, and whispered: "A little tired, but also a little homesick." ”
Do you want to go home for the New Year? ”
This time, Tu Bixia shook her head firmly. "We have 60 people in the back kitchen for the Spring Festival, I am young, I still exercise more, and I am also very happy to make more money during the holidays. Speaking of this, the little girl glanced at Qian Wei again and said loudly: "And I also want to be a chef early!" She smiled mischievously, "Just like my master!" ”
It's good that young people are willing to work hard. Qian Wei gave Tu Bixia a thumbs up. In addition to the head chef, Qian Wei is also a deputy to the Zhejiang Provincial People's Congress, and he has always had a dream, that is, to continuously expand the influence of Shaoxing cuisine, "to make more delicious meals, so that more people can understand Shaoxing cuisine and fall in love with Shaoxing history and culture." ”
Photo by trainee reporter Gao Ya of the small kitchen group.
Everyone saw that the master had started, and they all talked about their New Year wishes one by one.
I want to go home and spend more time with my family when I ...... time off”
I want to learn a talent ......”
Ren Shuaishuai, an 18-year-old boy who has been busy serving food and can't take care of talking, also has time to share his thoughts with everyone. As a national defense student trained by school-enterprise cooperation, he will be honorably enlisted in the army next year, from guarding the food safety of customers to guarding the safety of thousands of households. "My dream is to have a Chinese New Year's Eve dinner with everyone in the back kitchen, although I can't go back to my home in a foreign land, but our back kitchen is also a small family, we get together, and it is also a reunion." ”
One by one, the little wishes converged into a more wonderful big dream.
A small reunion pieced together a more complete reunion.
A portion of fried celery with spine silk leek! The loud sound penetrated the back kitchen, the twilight was coming, the back kitchen was busy again, and the symphony of "da-da-da", "da-da-da" and "bangbang" began to play ...... again
Reporter's note: The years in the Chinese New Year's Eve dinner
Since I was 12 years old, I have been working as a partner at the Xianheng Hotel in Zhenkou. This is the description of Xianheng Hotel in Lu Xun**'s "Kong Yiji", which has made this old store famous for a hundred years. Nowadays, sitting in the store to eat a plate of fennel beans and drink a bowl of rice wine, you can still get a glimpse of Lu Xun's ancient Yue style; And when you walk around the kitchen and talk to the diners, you can feel that today's Xianheng Hotel is infinitely close to its true meaning - it can be prosperous.
Behind a Chinese New Year's Eve meal, it is the dedication of front-line employees to their posts, the inheritance and development of excellent skills, and the selfless dedication ...... of giving up their small family for everyone
Now, if Kong Yiji comes to the Xianheng Hotel again, he no longer has to be "the only person who wears a long shirt while standing and drinking", he can also join the diners, discuss with everyone several ways to write "fennel", and talk to the literati and artists about his dream ......
Share the "plog" of this New Year's grassroots harvest