真不同洛阳水席制作技艺

保护单位：洛阳阳酒家有限责任会司2008年第二批

传承人：国家级--2009年05月 第3批：姚炎立

        省  级--2012年12月 第3批：裴五江

        市  级--2012年07月 第2批：李玉宾

                2016年10月第3批：李柱、姚智

    洛阳水席是豫菜的重要代表，因以汤羹类肴品为篮席主菜而得名。其菜肴制作工艺最早可以远测至东周时期，筵席组合形式则可以上溯到唐代。

    洛阳水席中的汤是早期中国烹任的主要品种，系膳食中的主体。东周时期，宫廷宴会以大羹、和羹、（古代盛夔的器具）这“三羹”为重。豫菜及洛阳当地菜肴一直坚持这一传统，重视汤羹类看品的制作。洛阳水席在八道冷菜之后，从豫菜的四大件、八中件、四压桌共十六种菜看中选择了十种优秀的汤菜品，使之成为整席中热菜的主要组成部分。

    洛阳水席在品种设置上，有以素代辈、以假乱真的传统，这需要有高深的制作技艺才能完成。洛阳虽有多家饭店经营水席及相关菜看品种，民间亦能仿效，但掌握洛阳水席精髓、能制作出高质量水席的其中尤以洛阳真不同饭店为代表。

The Water Banquet is an offshoot of Henan cuisine and the meaning of its name comes from the way that the dishes are all cooked in various broths,

gravies, and juices. It has existed since the Sui dynasty and sometimes credited to the Tang dynasty's Yuan Tiangang, with the story that the dishes were supposed to mimic the life of Wu Zetian, First, eight cold dishes are served, Then the next 10 warm soupy dishes are selected from the 16 traditional Henan cuisine, and constitute the main body of the water banquet. Traditionally, vegetables and other food materials are used in water banquet to mimic the of appearance of the meat dishes, which requires for complicated cooking skill. That's why although there are various restaurants in Luoyang that serve water banquet, the master of high-quality Luoyang water banquet is Zhenbutong.