鹽酥蝦飯

吳新榮日記 (戰後) 1945/8/16...自今日起吾人要開新生命啦啦隊....撈魚抓蝦 而後煮鹽酥蝦飯 ....開攜來之金蘭酒而飲.....

金蘭
注音一式　ㄐ｜ㄣ　ㄌㄢˊ
漢語拼音　ｊ ｎ　ｌ ｎ	注音二式　ｊ ｎ　ｌ ｎ
語本易經˙繫辭上：「子曰：『君子之道，或出或處，或默或語。二人同心，其利斷金；同心之言，其臭如蘭。』」形容友情深厚，相交契合。南朝宋˙劉義慶˙世說新語˙賢媛：「山公與嵇、阮一面，契若金蘭。山妻韓氏覺公與二人異於常交，問公。公曰：『我當年可以為友者，唯此二生耳。』」 引申為結拜兄弟之詞。如：「義結金蘭」。 一種酒。宋˙范成大˙桂海虞衡志˙志酒：「使金至燕山，得其宮中酒，號金蘭者，乃大佳。燕西有金蘭山，汲其泉以釀。」

雞捲

網紗油

事實上，「雞捲」和雞扯不上關係，它是把三絲(豬肉絲、筍絲、香菇絲)剁成泥，用「網紗」包起來，放下去油炸，冷卻後再切塊上桌。稱為「ke1-konn2」是指把「多出來的 ke1-tshuk-lai3-e」捲起來的意思。

豬的那一部位叫「網紗」呢？雞捲

什麼是網紗油？又稱網油、網紗、豬網油的網紗油，是指位於豬腹腔內的一層油膜，其上是由豬油的組織形成一張網，而且還有一層薄膜連結著。 ...華記龍鳳腿: 瑞芳華字號龍鳳腿分享

盒子日記- nidBox 你的盒子用豬網紗包的雞捲口感會比用豆皮包的雞捲還來的更香!! 比較可惜的是~ 一連問過幾個菜攤都買不到荸薺 食譜 · 兔女郎拜年 今年當然要推派幼齒的兔女郎跟大家拜年囉! ...

kaiseki ryōri (懐石料理)

Kaiseki - Wikipedia, the free encyclopedia

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en.wikipedia.org/wiki/Kaiseki - 頁庫存檔

Kaiseki (懐石) or kaiseki ryōri (懐石料理) is a traditional multi-course Japanese dinner. The term also refers to the collection of skills and techniques ...

Japan wants world to treasure its kaiseki cuisine

BY MITSUKO NAGASAWA STAFF WRITER

2011/08/10

Recreating the image of the seasons is one of the characteristics of kaiseki. In this course, gingko leaves add a bit of autumn color. (Asahi Shimbun file photo)

With UNESCO recently honoring French cuisine as a cultural heritage treasure, the Japanese think it's time for their turn at the table.

Japan is considering asking the United Nations Educational, Scientific and Cultural Organization to add its "kaiseki" food culture--a traditional multi-course meal that symbolizes the essence of Japanese culture--to its Intangible Cultural Heritage Lists.

Although kaiseki is currently used to describe Japanese course meals in general, originally, meals served by the host of a tea party were referred to as kaiseki.

It is thought that the term, which literally means "bosom stone," came from the practice of Zen monks alleviating hunger by putting warm stones into the front part of their robes.

Originally, tea party guests had a kaiseki meal to relieve hunger before tea was served. It was simply composed of a bowl of rice, another bowl of soup and three side dishes. An extra plate with a snack was also offered for the guests to humbly enjoy sake.

Despite the exquisite image it projects, kaiseki is similar to home meals. To Japanese, it is an extension of their daily lives.

"Asa no chaji" (morning tea gathering), or "asacha" for short, begins at dawn to escape the scorching heat.

Kazuko Goto, a culinary specialist born to a tea master's family, gave an outline of kaiseki cuisine served during an asacha gathering.

The menu consists of seasonal ingredients to capture the essence of the summer, and bowls and plates are carefully chosen.

A plate of shiny "junsai" (brasenia) pleases the eye. The crispness of pickled cucumber charms the ear. And the rich red miso soup satisfies the body that craves salt in the summer. The combination is meant to deliver the message of refreshment.

"The ingenuity is exercised to suggest the presence of ice with the use of ingredients and bowls with crystal clearness, but ice will not be actually used," Goto said.

Sen no Rikyu (1522-1591), the celebrated tea master who perfected the "wabi-cha" style, once described the innermost secret of tea ceremony as "giving it a cool feel in the summer." The appearance is the key.

Kaiseki cuisine was refined into the style close to what we know today in late 18th century after it had been influenced by daimyo (feudal lords) who were fascinated by the tools of tea ceremonies and haiku poets who had insightful views on nature.

In the 19th century the Russian style service, under which each dish is served on a plate in succession, became widespread in French cuisine. In that sense, Japan was quick to introduce similar service.

As sugar became widely available, Japanese confections developed further in parallel with kaiseki cuisine.

"In addition to the value of sweetness, (the sweets) began to portray changes in time and emotions with their colors and shapes," Tomizo Yamaguchi, the president of Suetomi confectionery store, said. "A grain of 'azuki' bean can symbolize a firefly or a pebble from a river."

"(The introduction of) kaiseki was a revolution in the Japanese culinary history," Isao Kumakura, the president of Shizuoka University of Art and Culture, said.

There are three characteristics in kaiseki, namely 1) Each dish is served sequentially, 2) There should be no extra ornaments, and 3) It must make a strong statement.

The other extreme of kaiseki is "honzen ryori," a form of serving food at banquets by samurai families during the Muromachi Period (1338-1573). The grade was determined by the number of dishes, and less attention was given to how they tasted.

Honzen ryori food was also served by commoners for ceremonial occasions in postwar Japan. Kaiseki emerged as a counter to honzen ryori and became widespread.

During prewar years, kaiseki had a presence as a form of culture. Businesspeople who were enthusiastic about the tea ceremony competed over how much they could lose themselves in it. Reviews of tea parties were published in newspapers.

At an August asacha tea gathering, guests were impressed to see lotus leaves and flowers used as plates and bowls, records say.

Yoshihiro Takahashi, the 15th-generation owner of a long-established restaurant in Kyoto, Hyotei, talks about "Hamomatsu no Wan" (a bowl of soup with hamo pike eel and matsutake mushrooms) when he explains the spirit of Japanese cuisine overseas.

Hamo plays a major part in Japanese cuisine during the summer, and begins to be replaced by matsutake at the end of the season.

The soup captures the brief moment of seasonal transition. The hamo becomes less fatty and is not as tasty as during the mid-summer season. But it comes into harmony with matsutake without meddling with its scent.

"If you try to make it more special than it needs to be, you will leave a lingering sense of discomfort," Takahashi said. "I'd like to cherish values to make our guests feel it naturally."

紅樓夢飲食譜/ 牛打滾

牛打滾

秦一民《紅樓夢飲食譜》台北:大地 1990 頁3-11
介紹9種《紅樓夢》提到的茶

紅樓夢飲食譜《增訂版》

• 作者：秦一民
• 出版社：大地
• 出版日期：2008年01月01日
• 語言：繁體中文

　本書作者多年潛心研究《紅樓夢》食譜，深得個中三昧，故成此書，以饗讀者。

　　舉凡書中人物所飲之杏仁茶、玫瑰露、燕窩湯，所食之 糟鵝掌、烤鹿肉等等，作者都一一作了考證，對食物的顏色，味道、形狀、禁忌以及專用的器皿、和風俗的關係，都有所交代，為便於讀者對紅樓飲食的理解，作者 還專門列篇講述了曹雪芹家的飲食。此外，作者參考諸多清人食譜，如《隨園食單》、《隨息居飲食譜》、《養小錄》，結合現代人的飲食習慣，詳列了烹製方法， 方便讀者如法炮製，體味大觀園中的飲食情趣。

目录 · · · · · ·

序
一、名茶良饮
大觀園裡茶芬芳
安心定神桂圆汤
牛奶调和茯苓霜
道士胡诌妒妇方
木樨玫瑰两清露
宝玉想饮酸梅汤
二、粥糕点心
正月十五吃元宵
杏仁烧茶甜且香
赫赫贾府常食粥
碧色粳米是皇粮
鸭子肉粥道理深
燕窝滋阴富营养
贾母喜欢红稻米
袭人患病吃米汤
黛玉熬粥用江米
熙凤要放奶子糖
腊八煮粥祭佛祖
吃斋熬粥用红枣
豆腐皮的包子好
贵妃曾把酥酪赏
补气健脾山药糕
养心安神莲枣汤
栗粉糕与藕粉糕
菱粉糕与鸡油卷
螃蟹小饺鹅油卷
姥姥夸赞面果子
小燕偶把卷酥尝
端午之际食粽子
中秋月饼必出场
袭人收到大芋头
热糕送给芳姑娘
寿桃挂面情意长
李纨爱吃茶面子
贾政却喜面茶香
如意糕与合欢汤