Appreciate the origins of the rich and refined food culture of Chinese cooking - the modern "Manchu-Han banquet" at the Tucson Mid-Autumn Festival

Appreciate the origin of the rich and refined food culture of Chinese cooking - the modern "Manchu-Han full banquet" at the Tucson Mid-Autumn Festival (Alberta Times Hu Qian reported) To eat authentic Chinese food in the United States...

Appreciate the origins of Chinese cooking and the exquisite food culture - the modern "Manchu-Han Banquet" at the Tucson Mid-Autumn Festival Banquet (reported by Hu Qian of the Alberta Times) It is not easy to eat authentic Chinese food in the United States, and it seems even more impossible to talk about China's state banquet. But this Mid-Autumn Festival, you may have the opportunity to taste the taste of a state banquet. From September 6th to 12th, Zhang Manlin, the proprietress of Yufeng Restaurant in Tucson, specially invited Tony Wu, the master of state banquets, at the Global Chinese Food Association event. He will hold a "Manchu-Han Banquet" to celebrate the Mid-Autumn Festival at Yufeng Restaurant in Tucson, showcasing the essence of Chinese cuisine. Zhang Manlin, who has been engaged in the catering industry in the United States for 11 years, said that most people in the United States think that Chinese food is cheap, and they only eat a few home-cooked dishes, thinking that "Chinese food" is nothing more than that. When the 2008 World Olympic Games were held in Beijing, China, the world had just seen how different China is now. At this time, Zhang Manlin told herself that the time had come, and it was time to let American diners see what real Chinese food was. High-end Chinese food, like Western food, is a feast that integrates sight, hearing, and taste, and is a feast for both refined and popular tastes. This year's Mid-Autumn Festival "Manchu-Han Banquet" consists of eleven dishes. They are Salad Bangbang Chicken, Yuzi The Bangbang Chicken Salad is made from fresh chicken that is still good and is ground into a meat sauce. The vegetables are also pressed into sauce according to different colors, so the first salad served will definitely be refreshing to diners. The whole salad is shaped like a moist and cool ice cream. These eleven dishes not only use fresh and expensive ingredients, but are also made with exquisite craftsmanship. Oolong tea-smoked Peking duck is a perfect example. Oolong tea-smoked Peking duck has crispy skin and tender meat, which is fragrant but not greasy. The key treatment is the fat between the duck skin and duck meat. It is necessary to let the aroma of fat penetrate into the duck meat without feeling greasy. During the process of making roast duck, Master Wu will peel off the fat between the crispy skin and duck meat at the most appropriate temperature and time. This process is very sophisticated in terms of time and temperature control and fat removal techniques. If there is any mistake, the entire roast duck production will be wasted. The portions of roast duck are not big and they have thin crispy roti wraps. When you bite into it, the crispy pancake wraps the Peking duck in the center, and the distant fragrance of oolong tea lingers in your mouth and nose at the same time, making people truly appreciate the deliciousness of Chinese royal cuisine. Delicious dishes are only part of the "Man-Han Banquet". Before the main banquet, there will be a small wine reception. The professional sommelier of the "Man-Han Banquet" will first select several wines to match the food for the diners based on the characteristics of the dishes, and decorate exquisite pre-dinner snacks. Salad Bangbang chicken, Tamago Wu Yongdong, who holds six Guinness world records, will perform a unique handmade noodle trick for diners on the spot. He will pull out 16,000 dragon noodles while blindfolded. His humorous performances and superb ramen skills have long made him a well-known brand in the industry. The "Manchu-Han banquet" in September will attract the attention of many experts in the Chinese food industry in North America. More surprises will appear at the banquet one after another, making the North American food guests drunkenly drunk, wowed by the sight, and dreaming back to the royal banquet of the Qing Dynasty. Wu Yongdong's resume: At the age of 24, he became the youngest special chef in China. In 1988, he was sent to Japan to learn cooking by the National Tourism Administration. In Thailand, he was employed by the local Tongrentang Imperial Dining Hall for 7 years. In the mid-1990s, Wu Yongdong immigrated to Canada with his family and settled in Toronto at that time. In 2004, the Fifth World Chinese Culinary Competition was held in Guangzhou. Wu Yongdong won three gold medals in a row. The award was presented by the then federal minister of state, Chen Zhuoyu, and he was named the "Total Chef God".