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"Steamed vegetables rivers and lakes"

Tianmen steamed vegetables set a world record in Guinness. (Photo by Liu Yinbin, Vision Network)

Hubei Daily Full Media Reporter Liao Zhihui

On December 19, the fifth China (Tianmen) Steamed Vegetables Food Festival opened in a hot steam from the steamer just out of the oven.

Uncover the bowl or steamer lid. The slightly yellow and off-white rice noodles wrap fish, meat, and green vegetables. The aroma is enticing and the flavor is strong. Pour a little hot oil, and when the table is served, it crackles. This is "steaming."

At this moment, the "Jianghu" of steamed vegetables is boiling because of the steamed food festival.

Tianmen's "Nine Steamed"

Korean tour guides often say, "We found a dish and we just made it." Tianmen people also said rightly, "We found a dish and steamed it."

According to research, Tianmen steamed vegetables originated from the Wang Mang era. The two brothers Wang Kuang and Wang Feng were uprised by soldiers and soldiers in Jingling Uprising. The insurgents had nothing to feed on and could only hunger by digging wild vegetables such as wild cormorants. When the local farmers knew about it, they donated precious scarce food at home. The insurgents grinded the grains into rice noodles, mixed them with wild vegetables and steamed them. Tianmen steamed vegetables spread from this, at the time it was called "Kuang Feng Cai" or "Green Forest Vegetable".

Today, steamed vegetables have become a "golden signboard" in Tianmen, and almost every family will make it. There is a saying in the folk banquets that "no steam can not be served." During the Chinese New Year, nine "bowls" on the table are steamed. The steaming method has also developed from the original steaming and flouring to "nine steaming", that is, nine techniques, varieties, such as flour steaming, steaming, canned steaming, deduction steaming, steaming, brewing steaming, pattern steaming, sealing steaming, and dry steaming. More than 3,000.

"1.7 million people in Tianmen, at least one million people will cook steamed vegetables; more than 95% of restaurants serve steamed vegetables." Wu Bin, president of Tianmen Cooking Association, proudly said.

In 2010, Tianmen was awarded the title of "Hometown of Chinese Steamed Vegetables" in China. In 2014, Tianmen Steamed Vegetables was selected into the State Council's concierge menu and appeared in the second season of "China on the Tip of the Tongue." This year, it also appeared on the CCTV "Home to Eat" column.

Strong hands are like forests.

Steamed vegetables "Jianghu" are lively. Jianghan Plain cities, such as Qianjiang, Xiantao, Hanchuan, Jingshan and other places have the habit of cooking steamed vegetables. Other provinces, such as Liuyang, Hunan, and Changshu, Jiangsu, have also ranked among the "Hometown of Chinese Steamed Vegetables" after Tianmen.

The restaurants in Wuhan have opened their menus, and steamed dishes mostly appeared in "Liyang Three Steams". Guangdong "True Kung Fu", Hunan "Steaming Liu Ji" and other "Rising Stars" also joined "Steamed Vegetables".

Why are these steamed vegetables popular in the market?

Liyang three steaming refers to steaming three kinds of vegetables with the powder steaming technique. Since it is easy to learn and make "ground gas", it is very popular as soon as it is launched. "In the 1990s, Xiantao (formerly known as Liyang) took the lead in promoting the three steamings of Poyang and has a high reputation." Wang Guobin, a Tianmen steaming expert, said.

He analyzed that in Tianmen's "Nine Steams", some techniques required strong professionalism and limited promotion. On the other hand, catering products such as "True Kung Fu" and "Steaming and Steaming" are mainly steamed and steamed, which is easier to promote.

The hand of the market will always draw people's attention. "Xiaoao" steamed vegetables and lakes, Tianmen steamed vegetables are pondering new skills. The new round of consumption upgrade is undoubtedly a new opportunity.

Consumers like healthy, low-fat foods. Tianmen steamed vegetables are "rolled, rotten, and light", less oily and lighter, returning to their original flavor, which exactly meets this demand. "Steamed vegetables can be kept warm for a long time, even after working overtime, and have hot food to eat at home." Wang Guobin said.

Consumers who are not good at cooking and are too lazy to cook are the fast-food version of Tianmen Steamed Vegetables. From the traditional model of "steam and sell now, steam and eat", Tianmen steamed vegetables are moving towards the fast food industry and modern marketing. Tianmenshui Xiangyuan Food Co., Ltd.'s main fast-food products such as steamed meat, steamed beef, and steamed artemisia tarragon have been set up sales outlets in major cities across the country. Last year's sales exceeded 10 million yuan.

Xiangpiao is farther, and requires a combination of strength

Tianmen steamed vegetables are everywhere, without the care of the government. Since 2010, Tianmen has expanded the influence of Tianmen Steamed Vegetables by holding steamed vegetable festivals, holding steamed vegetable seminars, formulating standards for steamed vegetables, and creating a street for steamed vegetables.

The aroma of Tianmen steamed vegetables needs to be combined to exert its power to go further.

"Making Tianmen steamed vegetables into an emerging specialty food industry." Fang Aiping, a researcher at the Center for Chinese Traditional Culture Research at Wuhan University, suggested that unified steamed vegetable production standards, uniform hotel decoration styles, unified management and management models, and unified supply of main and auxiliary materials should be recommended. , To build a well-known brand of catering chain enterprises, to achieve economies of scale.

Zeng Xiangyun, an expert in food culture at Hubei University of Economics, suggested that the industrialization of Sichuan cuisine should be supported by the Sichuan Humanities and Social Sciences Base, a provincial humanities and social science base at the Sichuan Culinary College, and the industrialization of Hunan cuisine should be supported by the Hunan Hunan Cuisine Research Institute. The “Lucai Research Center” promotes the promotion of Lucai, the “Cantonese Food Research Center” promotes Foshan's gastronomic theme tourism and the industrialization of Tianmen steamed vegetables. It also needs to set up its own think tanks and continue to promote public health and health benefits. New steamed vegetables variety.

At this steamed vegetables festival, Tianmen set up a steamed vegetables college to train local and national talents for steamed vegetables and develop new varieties of steamed vegetables.

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