
Chef cooks soup king crab.
Xiaoshan people’s New Year’s Eve dinner has been eaten since October?
That’s right! Before the National Day began, Zhang Yifu, one of the hottest rural chefs in Xiaoshan, never stopped taking orders. "National Day is a node. Starting from October, I basically go out at 7 or 8 in the morning and go home at 90 in the evening. It will last until February next year, and I have almost no rest. In addition to the New Year’s Eve, there are many full-moon wines. "
Our reporter Yu Wenwen
Xiaoshan people’s New Year’s Eve dinner
It is normal to start eating in October.
Busy with 12 tables of full moon wine on the day of National Day, Zhang Yifu went to Shunba Village in Xiaoshan early in the morning.
The owner’s house is about to be demolished, and I’m afraid there is no place to invite my relatives to dinner this year, so I just advance the time and invite my relatives to dinner at eight tables.
"My mom and my dad’s relatives are all here. If you count the children, it is estimated that there are 120 people." Chen Rong, the son of the owner, said.
The banquet for three tables of Chinese food and eight tables of dinner is not difficult for Zhang Yifu, but he still works from morning till night.
Almost after 8 o’clock in the morning, he went out in a minivan. Behind the truck, the stove occupies a large position, and there are all kinds of pots and pans, kitchen knives and shovels, vegetable plates, stainless steel washbasins and steamer trays, which are full and support a car.
The owner’s food was agreed to be purchased by himself, and Zhang Yifu’s task was to wash, cook and wash dishes.
At 9 o’clock, they set the cooker and began to clean it. Zhang Yifu brought two assistants, three people, more than 260 plates and 70 or 80 kinds of dishes this time, washing and cutting, and at the same time began to prepare the banquet at noon, almost nonstop.
Zhang Yifu’s knife maker is on the line, and his hand starts to cut, and cuttlefish slices are in bloom, meat slices or silk or slices, onion and garlic or granules or strips. It didn’t take long to get it.
Lunch starts at 11 o’clock, which is relatively simple. Ten meals are served, including braised pork ribs, braised pork feet, river shrimp, small vegetables and shredded pork with preserved bamboo shoots.
New Year’s Eve menu depends on customer customization.
Divided into "old dishes" and "new dishes"
After lunch, I entered the process of washing and cutting vegetables, which lasted until two o’clock in the afternoon. Next is dinner, and it’s time to fight hard. Braised pork should be stewed for 4 hours and served in the biggest pot. Braised ducks should also be brought up first. Xiaoshan specialty dried radish is also indispensable, and it is served with cashew nuts.
Zhang Yifu speaks and does things unhurriedly, and is full of Xiaoshan dialect. People who meet Zhang Yifu will never think that he is from Hunan. He stayed in Xiaoshan for more than 20 years and worked as a chef in Xiaoshan Hotel. Seven or eight years ago, he went out to cook a banquet for Xiaoshan people. He really knows the taste of Xiaoshan people.
When cooking a banquet and opening a menu, Zhang Yifu will first ask the owner’s needs and invited guests. For example, if there are many elderly guests, he will open "old dishes". Meat and fish are necessary. Except for braised pork, braised duck and chicken, lake crab, flower crab and king crab can choose one from each other. Of course, there are many dishes on the farmer’s table. When young people come, he will open "new dishes". "Young people like to eat lamb chops, fried lamb chops, fried lobsters and so on, and some even like to eat sashimi."
Not only the menu is exquisite, but also Zhang Yifu, who sets the dishes, is taken into account. Vegetarian dishes look like Tai Su, and they have a sense of beauty with a patterned white plate; The soup king crab is packed in a glass bowl; Fan-shaped plate for shrimp and oil chicken … … As soon as these dishes are served, they immediately taste like eating in a grand hotel.
The last course is dried vegetables and shrimp soup.
His list can’t stop this National Day.
After 5 o’clock in the evening, guests came in one after another, and the owner took bags of melon seeds for everyone to sit and chat while eating.
Zhang Yifu stared at the cauldron of braised pork while taking orders on his mobile phone. Together, he carried out the cauldron and called two guys to cook. Pour the vat of oil into the pot, and fry the salt and pepper chops first; With a pot, the small Qinglong is fried; Followed by abalone goose web, farmer’s three delicacies, Chinese kale fried sea cucumber and shrimp, several big hard dishes were all put together. Yellow croaker with scallion oil is not in a hurry. Wait until the middle of the meal, put it in the steamer for seven or eight minutes, and come out to pour a handful of scallion oil. That smells delicious.
23 courses, a whole hour.
At 7 o’clock in the evening, the banquet slowly draws to a close, and the last course is Xiaoshan people’s favorite dried vegetables and shrimp soup. Zhang Yifu, whose face was covered with beads of sweat, poured the last spoonful and breathed a sigh of relief. When all the guests had eaten, he and two assistants sat down to taste their own cooking. After eating, he would say, "Are our ribs salty today?"
After a round of finishing, I got home after 9 o’clock in the evening, and there was a banquet waiting for me the next day. Zhang Yifu said that the menu is based on customer requirements, and the price is generally 1,500-2,000 yuan for a table. Including the chef’s cigarettes and alcohol, buy buy estimated that 1000 yuan would start with the dishes alone. On this National Day, Zhang Yifu estimated that he would probably burn 100 tables, including New Year’s Eve dinner and full moon wine, all of which were full of excitement.
The menu of the day is as follows:
Cold cuts (6): dried cashew nuts and radish, red dates, boiled chicken, salted metapenaeus ensis, crab in sauce, boiled peanuts.
Main courses (16): chop with salt and pepper, fried small green dragon, abalone goose’s feet, farmer’s three fresh vegetables, fried sea cucumber and shrimp with Chinese kale, yellow croaker with scallion oil, king crab in soup, fried pork belly with three fresh vegetables, braised pork, mushrooms and vegetables, bean sprouts with bamboo shoots, fried fish with cabbage, shredded celery, fried asparagus with soy sauce, fried pork slices with salted cabbage and dried vegetables.
Fruit: Hami melon and winter jujube platter







































