Yinlu Fengya Song Banquet—the final work of Chengdu’s top ten famous banquets praising Fengya
On March 28, 29, and 30, 2021, it will be hosted by the Sichuan Gourmet Association, co-organized by West China Metropolis Daily/Cover News, Chengdu Faner, China Service Committee of the World Chinese Catering Industry Federation, and Sichuan Tourism The tenth event of the “Top Ten Famous Banquets in Chengdu” themed cultural banquet creation and promotion event supported by the College’s Sichuan Cuisine Development Research Center, Chengdu Culinary Association and other institutions, I walked into the “Yinlu” restaurant of Tianfu Food Island and had an immersive experience for three consecutive days A unique finale.
Masters and expert guests
Media and some catering company guests
Catering companies and some expert guests
Chinese cooking master Wang Kaifa, Zhang Zhongyou, Lu Chaohua, Lan Qijin, Xiao Jianming, Tan Jihe, the chief expert on Bashu culture, Qi Hehui, a professor at Southwest University for Nationalities, Li Xiang, dean of the Culinary School of Sichuan Tourism University, well-known media figures He Ping, Yuan Xiao, Chen Yiran, and Sun Peike , Yang Chang and other well-known catering companies who participated in the event and founded Chengdu Famous Banquet, such as Chaimen, Nanbei, Xujiacai, Zifei, Nantangguan, Chongdeli, Chengdu Banquet, Songyunze, and Luxuan. The person in charge came to Chengdu to inspect Sichuan cuisine. Peng Zicheng, a well-known Hunan cultural expert and editor-in-chief of "Hunan Cuisine Drama", and Chen Jing, honorary president of the Hunan Cuisine Industry Promotion Association, also participated.
In order to create an immersive experience, Zhou Ziling, the owner of Yinlu, made a guest appearance in "Song Dynasty Life"
Song people pursued the ultimate elegance, which was reflected in ordering tea, burning incense, Arranging flowers and hanging paintings, Yinlu restored this elegance
After guests signed in, they started to tour the lake
Kunqu opera performance after the banquet started
Shadow dance performance was interspersed in the middle of the banquet
After the banquet, enjoy dancing in the garden
Boating and flute playing in the lake to complement the garden
Guzheng performance to complement the garden
Dinner At the end, the guests bid farewell to the carefully designed shadow dance performance
"Sanlian Life Weekly" has published two cover stories with "millions of copies sold and tens of millions of viewers": "Why We Love the Song Dynasty" and " "The People, Style, and Morale of the Scholars in the Song Dynasty" has aroused great repercussions among readers, and even set off a "Song Dynasty fever" in China. The famous historian Mr. Chen Yinke once said: "The culture of the Chinese nation has evolved over thousands of years and reached its peak in the Zhao and Song Dynasties."
It seems that no matter from the standpoint of life or from the perspective of history and culture Angle, the Song Dynasty are all aspects that have to be understood and studied in depth. We can't help but think, why is it that a dynasty that is more than 1,000 years away from us is still so popular and nostalgic? What is everyone so obsessed with about the Song Dynasty? What kind of inspiration does the life aesthetics of the Song Dynasty bring to our current life?
The Chinese-style courtyard restores oriental aesthetics and exquisite life
"Tile walls and bright windows, clear springs and green tea. Sip tea and view flowers, talk about the past and the present. Chat about the passing years, and the smoke is mulberry and hemp." The Yinlu Restaurant, located at Tianfu Food Island in Luhu Lake, is built along the lake. It has a beautiful environment and a modern Chinese-style courtyard with unique charm. From the indoor view, the water and sky are the same color, and the dining environment integrated with the natural mountains and rivers makes people feel peaceful physically and mentally.
"Live like a Song Dynasty person", Zhou Ziling, the owner of Yinlu, believes that in today's increasingly impetuous world, everyone should have a Song-style space, put aside the hustle and bustle, and give urbanites an elegant and pleasant atmosphere The spiritual habitat. Yinlu "takes the name of the Song Dynasty and restores the exquisite oriental life aesthetics". It hopes to immersively restore a "Song-style" exquisite life experience through decoration design, functional matching, staff clothing, ancient cooking, multi-sensory mobilization, etc. Bring gourmets and gourmets a taste of elegance that has traveled through thousands of years.
Thousands of years later, Luhu Food Island’s Silver House will take you back to the Song Dynasty in a dream
If food is a dream, dreaming back to the Song Dynasty is the most exciting part. The Song Dynasty was the most prosperous era in terms of economy, culture, and education in Chinese history. Except for papermaking, which was invented by Cai Lun of the Eastern Han Dynasty, the other three major inventions in ancient China - movable type printing, gunpowder, and the compass - were all invented in the Northern Song Dynasty. In the Song Dynasty, the country was prosperous, the people were peaceful, and the culture was prosperous. No ancient dynasty understood life and beauty better than the Song Dynasty.
The pursuit of beauty is not only a romantic Song poem, but also a lifestyle. "Life has sentiment and soul has poetry", which can be described as the cross motto of Song people's life aesthetics. Reading and painting, drinking tea and playing the piano, burning incense and ordering tea, and wearing hairpins for traveling... are the spices that run through the lives of people in the Song Dynasty. Whether it is the Song Dynasty or today thousands of years later, "elegance" is the only beauty that will not fade.
A teahouse space where you can experience flower arrangements, tea and fruit handicrafts, etc.
Fengya Songyan started from pursuing dreams. After countless historical data reviews, consultation visits, and experimental deconstructions, it finally "directed "It's an elegant story that spans thousands of years. There is a "maid" holding a lantern to welcome you at the entrance. When you enter the room, you can experience tarpaulin embroidery, playing the piano, playing the flute, burning incense, flower arrangements, and elegant hand-made tea and fruit. In other Song-style life scenes, guests can also change into imitation Song Dynasty costumes to visit the garden, go boating and enjoy the scenery.
The tabletop of the Song Dynasty banquet against the backdrop of the Thousand Miles of Rivers and Mountains
After entering the banquet theme, the tabletop and space were decorated with the famous Song Dynasty painting Thousands of Miles of Mountains and Rivers , the menu was presented with intangible cultural heritage paper-cuts, and the tableware was made of Experts who have studied the Song Dynasty designed it according to the simple line style of the Song Dynasty and sent it to the National Porcelain Factory for firing. The entire banquet presented a simple, simple, exquisite and pleasing effect. The dishes were presented with ancient methods and exquisiteness, and the snacks were made from "Song style" "Cook Lady" (a popular female chef in the Song Dynasty was a standard for exquisite life) was skillfully made, and the banquet was interspersed with Kunqu opera and shadow dance performances. A special surprise was that while the guests were enjoying the food, red goldfish were freely shuttled in the corridor space made of transparent glass above the head of the room. The light and shadow were projected on the indoor corridor. Following the silhouettes of the fish swimming, the guests' faces The mind and body also reach a state of freedom.
After the banquet, there will be a garden activity. During the guzheng, flute and long-sleeved dance performances, the guests can chat casually and have snacks to reward their unsatisfied taste buds. At the end of the dinner, a shadow dance performance with a paper-cut effect was set up at the farewell area for the guests, which made people feel deeply moved before leaving, feeling the deep affection and proper care of the host.
Former Vice Governor Wang Hengfeng (middle) spoke highly of the banquet
The Fengya Song Banquet was highly recognized and praised by guests such as Chinese cooking masters, experts and scholars. Bashu culture experts Tan Jihe and Qi Hehui wrote impromptu poems for the elegant Song banquet. Yuan Xiao, a well-known media person, wrote a poem: "There is a banquet under the curtains with clear songs and a heavy make-up of Song Dynasty clothes. Sichuan flavored lamps are gathered in the silver hut, and the banquet is served with colorful lanterns and fine wine." Everyone believes that this is a typical Sichuan cuisine event. Banquets, Oriental banquets, are Chinese and oriental flavors, embodying the charm of the blend of Sichuan cuisine culture and modern aesthetics. They not only follow tradition but also innovate and break through. To demonstrate national confidence and cultural self-confidence, more banquets like this are needed.
Mai Jianling (second from left), President of Sichuan Gourmet Association, and Yang Chang (first from right), a media person, participated in the interactive session of making egg cakes
President of Sichuan Gourmet Association Mai Jianling commented that the "Fengya Song Banquet", the final piece of Chengdu's top ten famous banquets, is the "Song style charm" embroidered stitch by stitch by the hostess of "Yinlu" with ingenuity, showing the beautiful folk customs of the Song Dynasty. Picture scroll - oil, salt, firewood, rice, sauce, vinegar and tea, music, chess, calligraphy, painting, poetry and hops. Classical Sichuan cuisine became nationally known as a cuisine during the Song Dynasty. "Tokyo Menghua Lu" records that at that time, "Sichuan Food Restaurant" had opened in Kaifeng, the capital of the Northern Song Dynasty. The folk customs of the Song Dynasty were simple, life was tranquil, people pursued poetry and painting, and sang and danced for peace.
Tea ordering, tea fighting, banquets, and late-night snacks are popular, and food has become exquisite and diverse. What about curling pearls, plum blossoms in soup, lactose lions...etc., they invented the three-meal system, ham, bean sprouts, hot pot (poxiao)...the banquet is limited to four seasons, and no food is eaten from time to time. The freshness of spring, the ripeness of summer, the fragrance of autumn, and the mellowness of winter solstice. As the inheritance and revival of traditional culture, "Yinlu" is at the forefront.
Tan Jihe, the chief expert in Bashu culture
Wang Liai (right), the developer of Tianfu Food Island and the person in charge of Luhu Commercial Development Co., Ltd.
Visited Chengdu Guests Peng Zicheng (right), editor-in-chief of "Hunan Cuisine Ceremony" and Chen Jing (left), honorary president of the Hunan Cuisine Industry Promotion Association, also participated in the interactive experience with great interest
Well-known artist Yang Erchelam came At the event
Clean your hands before the banquet
After smelling the fragrance, appreciating the flowers and paintings, hold a wine glass and drink tea to purify your mind. This link before the banquet represents the mouth, eyes, The four sensory experiences of the nose and heart
The "Seven Skills Cards" throughout the banquet are made of Sichuan brocade and wooden blocks, representing a small game and seven short chapters of the banquet, and finally form a poem " The treasures on the jade plate are worth tens of thousands of dollars."
Waiters dressed in imitation Song Dynasty costumes served the guests.
The menu was made of paper cutting, and the handkerchiefs placed next to it were embroidered with the names of the guests. After the banquet, All can be taken away
Appreciation of Fengya Song Banquet Dishes
Three-color pomegranate buns: This dish can be traced back to the Song Dynasty. Before chili peppers entered China, Sichuan peppercorns were a commonly used spice. one. The green pomegranate buns are seasoned with green peppercorns and chive juice to create the flavor of peppercorn chicken. The red pomegranate buns are the collision of toon sprouts and minced garlic white meat. The white pomegranate buns are the embodiment of spring rolls, made from shredded carrots, green bamboo shoots, Made of kelp silk, etc., the colorful spring should be a small ensemble of many flavors (the order of eating is green, red, and white).
The garden is full of spring: Yinlu Chef selects green wheat juice + broad bean puree + bamboo shoot juice + toon sprouts with caviar, which represents the scene of spring flowers blooming in the fields. The selections are all Seasonal vegetables let the freshness and tenderness of spring bloom between your lips and teeth.
Butterfly and bamboo fungus soup: The secret of martial arts in Sichuan cuisine. It is this butterfly and bamboo fungus soup that is famous for its beauty. It is made by Master Zhang Zhongyou, a generation of Confucian chefs and former head chef of the Permanent Mission of China to the United Nations. Professor, the chicken breast dish is made into a lifelike butterfly shape, and the vegetable juice is stained to form a colorful butterfly coat. The high-grade clear soup of Sichuan cuisine is quite similar to the artistic conception of "dragonflies flying on the water" in Su Shi's words.
Luo Wei Ying Yue: It is mainly made of foie gras soaked in 14th generation sake, frozen flower crab, and sweet shrimp, paired with spring bamboo shoots and secret sauce, infused with the fragrance of pepper and wasabi, and is shaped like half a rice product. The ice ball is wrapped, and the candle simulates the moon, which can be eaten directly, expressing the poetic realm of the Northern Song Dynasty poet "Luo curtain reflects the moon, jade grinds to produce ice".
Blanched Chicken with Hibiscus and Snowflakes: This dish combines two unique skills of Sichuan cuisine. One is the "Snowflake Chicken Nao", which is known as Chinese molecular cuisine, and the other is Sichuan rice products, which can be traced back to a generation of masters and noodle champions. Mr. Lin Jiazhi, rice making is a skill on the verge of being lost in Sichuan cuisine. It was passed down by Master Lin Jiazhi to Master Zhang Zhongyou. The owner of Yinlu, Zhou Ziling, took over the baton of inheritance and was inspired by the breadth and depth of Sichuan cuisine. He was fortunate to learn from Master Zhang Zhongyou and carry forward rice products in Yinlu. The dish as a whole presents a delicate and blooming "hibiscus" flower, which is a tribute to the city flower of Chengdu. Above it is the snowflake chicken blanched in the shape of snowflakes and clouds. It is dense and delicate, and the mouth is soft and smooth. The petals are padded with rice products. This dish is a "meat-free" dish. A typical representative of "the elements correspond to each other and become interesting".
Slate tangerine peel beef: a very classic tangerine peel flavor in Sichuan cuisine. We traveled over the mountains and ridges to find raw stones in the Qingcheng Mountain Valley (each piece is different), then set it up in a miniature oven and slowly roasted it. It is now a dish. More engaging and richer taste.
Boiled abalone: Select green-sided abalone from Tasmania for more than 30 years, supplemented by fresh Muma mountain wattle, green pepper, toona seedlings, etc., combined with on-site oiling, the flavor It diffuses and fills the house with fragrance.
Homemade unicorn fish: This delicacy, unicorn fish, is secretly made with minced garlic, pickled ginger, bean paste and other seasonings. The crispy fish skin is coated with the fragrant sauce. It makes the taste of the fish more intense, spicy and sweet, making it a very classic old Sichuan dish.
Metal, Wood, Water, Fire and Earth: A vegetarian dish made of five-color vegetables. According to the records of "Huangdi Neijing": green enters the liver; red enters the heart; yellow enters the spleen; white enters the lungs; black enters the kidneys. , corresponding to the five elements in ancient philosophy, health and fitness.
Plum Blossom Soup Cake: A hot soup dish from the classic Song Dynasty cookbook "Shan Jia Qing Gong". The dough is made into thin slices in the shape of plum blossoms, and is cooked in tea soup to release the fragrance. This is a common literati food among the literary youth of the Song Dynasty.
Yuexi Flower Court: The closing snack "Yuexi Flower Court" is based on Lin Chun's painting "Loquat Mountain Birds" in the Southern Song Dynasty. Loquats, birds, and lotus cakes are used to simulate the scene in the painting, and the food corresponds to it. This beautiful banquet is the moon, sunset and flowers in this scene. Pair it with the representative Chengdu tea - Gaiwan Sanhua, which is sweet and delicious.
Build an elegant studio outside the hustle and bustle of the floating world, just next to the scenery and the charm of the mountains and rivers. With a book in hand and a pot of Zen tea, you can sip it slowly and forget yourself.