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Chinese [zh], .pdf, 🚀/zlib, 1.7MB, 📘 Book (non-fiction)
中国菜-京菜 燕云楼 🔍
上海文化出版社, 1999
李中法 等 🔍
description
1979年,上海文化出版社策划出版了一套卡片式《中国菜》菜谱,内容由上海饮食公司和上海几家著名饭店编辑,先出了京菜、扬州菜、广东菜、川菜四册,后出版了燕云楼京菜等。每套12张,正方形,外皮为封套。燕云楼是中华老字号,上海著名的京菜馆,以烤鸭著名。燕云楼创始于1928年,前身是一家粤菜馆,原名“味雅”,创办人叫王定源。最初开在四马路(现福州路431号),后来迁至大马路(即南京路),改名“南华酒家股份有限公司”,由大商贾徐大统为董事长,王定源任总经理。1936年,王定源决定改营京菜。他一方面派了亲信去京津两地,以重金招聘厨师、服务师。北京丰泽园饭庄、天津登赢楼的谭廷栋、牟占山、赵心源等京菜名厨及王统洲、栾瑾芝等名招待先后应聘来沪。烤鸭大王梁兆义还从天津带来了北京填鸭种,专设养鸭场提供鸭源。燕云楼于当年6月9日隆重开业。开张当天,著名演员童芷苓、李万春到场剪彩祝贺,旧上海《铁报》社社长兼总编陈蝶衣先生为店起名,店名取燕山(位于河北北侧)、云洲(唐代洲名,现大同一带)地名之首,改为“南华燕云楼”,意为北方菜来南方定居。1956年,燕云楼公私合营,后改名为“北京饭店”,1978年恢复老字号。现为上海杏花楼集团旗下餐饮企业。这套燕云楼京菜菜谱,共12张,每张一个菜,一面是菜肴彩图,一面是中英文做法。12个燕云楼名菜为:金钩钓鱼、北京烤填鸭、芙蓉鸡片、盘龙戏珠、一品燕菜、花色点心、蝴蝶冷盘、金鱼鸭掌、扒熊掌四宝、扒猴头三白、扒海参鸽蛋、鸡油蜈蚣鲍鱼。
date open sourced
2024-02-14
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