From the Ming and Qing Dynasties to modern times, due to successive generations of "inheritance of the Duke of Yan Sheng", the official listed in the "head of the civil servants", the power is very prominent. "Food is not too fine, chopping is not too fine", is the exposition of Confucius, has been passed down as a dietary quotes. The descendants of the Kong family in the Kongfu Kong's diet than the saints have ever been even worse. Therefore, after the labor of millions of cooks and servants, created a unique Kongfu cooking.
Hole House cuisine is categorized into one category is the banquet diet hole house banquet for the reception of distinguished guests, the appointment, birthdays, family days, weddings, funerals and longevity of the special preparation. Banquets follow the rank of the emperor, ministers, fathers and sons, there are different specifications. The first class for the reception of the emperor and ministers of the "Manchu Han feast", is set to the specifications of the state banquet in the Qing Dynasty, the use of a full set of silver tableware, 196 dishes, all of the delicacies of the sea, the bear's paw, bird's nest, shark's fins, etc., the Manchu "whole goat with barbecue". Another celebration of longevity banquets, high pendulum banquets: there are four "high pendulum" at the banquet, is made of river rice noodles, like a thick candle, outside the town with a variety of dried fruits into patterns and characters, written "Shoubi Nanshan," and other auspicious words, each a word, placed in the silver plate, become a special decoration of the banquet, solemn and elegant. Kongfu dishes in a number of palindromes: "Kongfu a product pot", Yansheng Gong for the dynasty of a product officer and named; "tape on the dynasty", tape on the dynasty "embracing the carp", are a large and a small on the same tableware, allegory generations for the government, generations on the dynasty. These dishes have a complete shape and cannot break the skin and bones, so it is very difficult to master the fire and seasoning, molding and other aspects. "Immortal Duck" is a large dish. Immortal Duck is steamed in a casserole with a piece of paper on top to preserve the original flavor. In order to accurately grasp the time, burning incense while steaming, *** three incense sticks of time that is, hence the name "Divine Immortal". Legend has it that this is forced out, Diffractive Sage asked this dish made immediately while hot on the table, no delay, to be cooked, but also to be on time, the chef came up with a little incense timing method, become the beauty of cooking. Confucius House has a unique self-roasted dishes with no contact with fire. Such as baked basket of osmanthus fish: baked basket of osmanthus fish shelling clean osmanthus fish seasoning, styling, net oil, and then wrapped in pastry, the fish wrapped tightly, placed on an iron hook, under the charcoal fire on both sides of the baked, the freshness of its taste is not lost, the color is white and tender. Eaters know its flavor, do not know its method, was the secret of the Confucius House of the famous food system. Roasted duck and roasted suckling pig are classified as banquet dishes in the Confucius Palace, and are called "red roasted dishes", meaning that the roasted dishes are red and glossy. A type of daily meals Another type of dishes in the Kongfu is "home cooking", from rice porridge, pancakes, pickles, tofu to bean sprouts, parsnips, eggs, eggplants, these common snacks from the people, through the Kongfu chef's exquisite production, the Kongfu's unique dishes, the principle of which is "fine dishes, fine dishes, sugar fried". So the Confucius House home cooking is also a unique flavor. Bean sprouts, bean sprouts and roots, fried in oil, crisp and refreshing, once appreciated by Emperor Qianlong. Toon sprouts are also commonly used in the spring by the folk in the western Shandong Province, and the Confucius House collects hundreds of pounds of good toon sprouts every year for one year's consumption. Kongfu home cooking, often with local products cooked before the rain shrimp
A product of tofu Raw materials: 750 grams of tofu, mushrooms, asparagus, water chestnuts, ham 25 grams, dried scallops, sea cucumber, pork fat and lean, fresh shrimp 50 grams each. A product of tofu method: dried scallops, sea cucumber, portobello mushrooms, asparagus, fat and lean meat, water chestnuts, ham diced, with shrimp blanched dry; add wine, salt marinade; elbow slices; tofu slices peeled, in the slice of a piece of for the cover, dug a hole in the middle to fill in the filling, cover cover the lid, surrounded by elbows sliced mounted in a casserole dish, add broth and seasoning, slow-fire burn for 1 hour buckled into the mantle; the original soup boiled thickening, poured over tofu into. Edit this section life word duck soup Ingredients: 250 grams of boiled duck breast; 40 grams of lean ham; 15 grams of mushrooms; 3 egg whites; 15 grams of asparagus. Method: duck breast, asparagus cut into cubes; ham cut strips; portobello mushrooms a piece for two, and asparagus boiled with hair soup; egg whites into a bubble paste, into a well oiled plate, trimmed into a diameter of 15 centimeters, 1 centimeter thick round, the top of the ham strips arranged into the word "Shou" steamed for 2 minutes to take out; spoon to add the three sets of soup, duck diced, bamboo shoots, portobello mushrooms, cooking wine, Salt, boil to remove foam, pour into the soup plate, the steamed "Shou" character pushed into the plate that is completed. Edit this section Emerald shrimp ring raw materials: prawns 500 Emerald shrimp ring grams, 200 grams of tender cucumber. Method: green shrimp clean; cucumber cleaned and cut into round slices; center poke a small hole, pierced in the shrimp tail, plate. Shrimp ring into the 8 into the hot oil pot for a boil that is poured out to drain the oil; sesame oil burned to 5 into the heat, choking the pot with pepper, into the ginger, cooking wine, broth, salt, shrimp ring, stir-frying plate that is complete. Edit This Section Bird's Nest Four Big Pieces Bird's Nest Four Big Pieces Bird's Nest Ten Thousand Characters Gold and Silver Duck Nuggets﹕ Ingredients: 100g of edible edible bird's nest, 1 piece of white boiled duck about 750g, 100g of lean ham, 100g of chicken tenderloin, 2 pieces of egg whites. Preparation: chop ham, add egg white and mix well, slice the remaining ham; remove the bones from the boiled duck, cut into rectangular pieces, remove the sinews of chicken tenderloin and make mushrooms, add egg white, broth and salt and stir into chicken material, spread on a greased plate to mark out the word "Wan", add the chopped ham and steam it for 8 minutes, and then pick off the rest of the word "Wan". "Place duck pieces and ham slices in a bowl, add three sets of soup and seasonings and steam for 60 minutes, decant and put into bowl. Inject the soup into the bowl and it is done. Bird's Nest Shou Zi Red and White Duck Shreds: Ingredients: 100g of Bird's Nest, 50g of Cooked Duck Breasts, 50g of Boiled Duck Breasts, 300g of Chicken Tenderloin, 2 Egg Yolks. Preparation: Duck breast, duck breast cut into shredded; chicken tenderloin de-tendonized, take 1/5, add egg yolk and seasoning, stir into yellow material, steam for 10 minutes, cut into pieces and add egg white to mix evenly; the rest, add egg white, three sets of soup and seasoning and stir into chicken material; bird's nest, clean and control the water, tear into julienne strips; 4/5 of the white chicken material, wipe the plate into 10 trapezoidal pieces and put bird's nest in the intervals between the red and white threads; the rest of the chicken material is made into a round shape; make the character "Shou" (longevity). The rest of the chicken material is made into a round shape, cut out the word "Shou", fill in the yellow material, steam for 10 minutes, take out the word "Shou" and place the steamed pieces around the dish, 50 grams of sea cucumber, 50 grams of pork fat, 10 water chestnuts, 3 egg whites, 250 grams of Siniperca chuatsi fish meat, 25 grams of fresh soybeans. Preparation: cut duck's breast into julienne; cut sea cucumber and water chestnut into dices; chopped seaweed, blanched soybeans into mushrooms, add egg white and mix well; Mandarin fish meat, fat pork fat into mushrooms, add egg white, broth, and seasoning stirred into the fish material, take 1/4 spread on the greased plate into a circle, cut into the word "no", fill with soybean puree; the rest of the sea cucumber, water chestnuts, seaweed, and mix well, make balls, dip in well, and make balls. Make balls, dip them in the dried silk, steam for 10 minutes, put the duck balls in the bowl. Tear the bird's nest into shreds, put them on the duck balls, put the word "no" on top of the balls. Boil three sets of soup, remove the foam and inject it into the bowl. 25 grams, 50 grams of mushrooms, 25 grams of mushrooms, 3 eggs. Production method: chicken loin tendon and fat meat fat make mushrooms, add egg white, three sets of soup mix into chicken material, mushrooms one piece for two blanch water control dry, mushroom minced plus egg white mix, Swallow clean and tear into shredded. white boiled chicken remove the bones, torn and add wine, salt marinade to taste; 2/3 of the chicken material is spread in the white boiled chicken pieces, the rest of the material is spread in the grease plate into a circle, cut out the "Borderland "Steam the chicken for 10 minutes, change the steamed chicken into small elephant eye pieces, steam for another 8 minutes, and put it into the bowl; put the "border" on the chicken pieces, arrange the mushrooms and swallows around it, and boil the three sets of soup to remove the foam and pour it into the bowl to make it </p> Deep-fried Chrysanthemum Shrimp Buns Ingredients: shrimp 250 grams, 500 grams of lard, 3 eggs, sea cucumber, mushrooms, water chestnuts, ham, lard net moderate. Method: shrimp all two sections, sea cucumber, water chestnuts, mushrooms, ham diced, blanched and dry and then plate, plus seasoning marinade for 5 minutes, and then add egg whites, starch modulation of the filling; lard net oil cut into 5 8 cm square slice, put on the filling wrapped up the mouth, dipped in egg white paste; frying pan burned to 5 into the heat, shrimp packages one by one, deep-fried to golden brown and fish out, each into 4 petals in the shape of a lotus flower, plate that is completed. Edit this section of the seaweed pearl bamboo shoots raw materials: pearl bamboo shoots 350 grams, 50 grams of seaweed Method: pearl bamboo shoots smooth body cut in half, blanch, cooled with cold water and then control dry. Fragrant oil burned 5 mature, fried ginger, cooking wine, into the seaweed, pearl bamboo shoots, broth, salt, upside down into the plate. Edit this section of Qianlong and Kongfu cuisine one to the Kongfu "eat" is a major feature of the Kongfu. The development of the Qing Dynasty, the Kongfu kitchen can keep up with the Imperial Palace of the Imperial Household, Kongfu dishes are known as the House of food, Kongfu feast sumptuous enough to be compared with the diet of the Imperial Palace. Not only banquets have a variety of categories: birthday banquets, happy banquets, family banquets, banquets, full-han banquets, etc., in the taste of the meal there are also a variety of different hall of fame, specifications on the high, medium and low points, there are swallow dishes, shark's fin, Ruyi seat, the full Soxo seat, forty bowls of seat, the three big pieces of the seat, the top ten bowls of the seat. The highest grade of the Manhan Banquet, only 404 pieces of tableware, to serve 196 dishes. Confucian feast not only pay attention to color, aroma, taste, shape, but also to add a "device", plus a "meaning". "Ware" is that the food also needs to be beautiful, Confucius banquet tamarisk vessels, are a full set of customized, porcelain, gold, silver, copper, tin, the shape is square, round, Yuanbao-shaped, gossip-shaped, cloud-like, fish is the shape of fish, duck is the shape of duck, anyway, it is the dish with the apparatus deformation. To say that the "intention", that is not a few words can be said, Confucius House, many dishes, from this "intention" word added a lot of interest. According to historical records, the Qing Emperor Qianlong came to Qufu, the Confucius House had 196 kinds of dishes to entertain the Han feast. Before the banquet, the lanterns were hanging high, red candles were shining high, and Emperor Qianlong was seated in the sound of music played by the drummers. Dish is bird's nest, shark's fin, sea cucumber, dried scallops and other precious things, the name of the dish is even better, such as a hatch double phoenix, the imperial band of shrimp, bamboo shadow sea cucumber, when the dynasty of a product, the immortal duck, the green dragon lying in the snow, snow sweeping plum blossom, eight immortals across the sea, haunted Luohan, etc., but Qianlong in the capital ate tired of the rare delicacies of the sea, a course of dishes served up and are all intact to the end of the down. Diffractive shenggong in the side of the meal was very anxious, they sent a message to the chef called to think of ways. The chef made it difficult, thinking: precious dishes he did not want to eat, to eat what? After thinking for a while, it happens to be spring, they sent people to stroke a handful of apricot leaves back. The chef boiled the sugar, and put the apricot leaves into the sugar water, sheng out of a cool, shiny outside, inside bright green, very nice, called glazed apricot leaves. Qianlong ate this dish, think it is very delicious, thought: in the end is the Kongfu dish is good. This since, diffractive shenggong finally relieved, chef heart also has a bottom, know the emperor love to eat that bite. So they added a few peppercorns of bean sprouts fried, Qianlong ate said the flavor is good. After the emperor's mouth, bean sprouts in the Kongfu recipe, immediately doubled in value, not only on the feast, but also became the Kongfu traditional dishes. So the bean sprouts and bean curd removed, and small ding tofu with a fried, named dingxiang tofu. That chef also came up with a mung bean sprouts dish, called "golden hook hanging silver bars", that is, the mung bean sprouts pinch off the petals and roots, first fried shrimp, and then choose a good mung bean sprouts put on the shrimp red, mung bean sprouts are silver. Such a dish, the palace did not. Qianlong ate with relish, so it has also become a good traditional dish of the Kongfu. Second to the Confucius House Qianlong once and for all to Qufu, Diffractive Sheng Gong and the Confucius House chef is really digging to come up with a lot of names. Confucian Temple of poetry in front of the Hall of the two Song Dynasty ginkgo trees, although after nearly eight hundred years, the female ginkgo tree, still spring and autumn results a lot of people, take the Hall of poetry and ginkgo, plus honey and sugar made dishes, borrowed from the "Analects of Confucius" on the record, Confucius taught his son to learn poetry and etiquette of the story, named "Poetry and etiquette of the ginkgo". Poetry on the leaves of the ginkgo tree can be made into the emperor's favorite dishes, that the crops in the ground? Small tender corn peeled off the skin, look really like a pearl, needless to say, corn and core are very tender, with which to make soup burned seaweed, eat up the flavor is particularly fragrant, took a nice name, called "pearl bamboo shoots". Kongfu chef is to use these ordinary things, made even the emperor also like the expensive dishes. However, Qianlong loved to eat stinky tofu and smoked tofu, but not the Kongfu chef's handiwork. Confucius House also has a tofu household. In Qufu city next to the village of Shuyuan, there is a family surnamed Han, two brothers live separately. Are the Confucius House tofu household, Han boss to the Confucius House every day to send tofu to go, and then do some of the sale, pulp in the water to go to earn a little tofu dregs mixed with vegetables to eat. One year, three volts in June, the day is hot, and rainy, tofu done, in addition to the Kongfu sent outside, the rest of the sale is not, once upon a time poor people can not afford tofu, had to cut it in the brine basin on the pickle. Who knows seven or eight days in a row without stopping the rain, the tofu long hair. Against the brine place long red, not soaked in brine place long gray-white. According to the man's intention to throw it away, the woman can not afford, with chopsticks picked up a little taste, salty quite good. Then use the pancake rolled on the rice to eat. Children see mother eat also want, the man also tasted. Ha! Smells bad, tastes good. Later, plus peppercorns, dashi, flavor is good, the man to the Confucian House to send tofu, brought a piece, said: "to the master to send some small dishes to taste it." Diffractive Sheng Gong at first said stink can not be eaten, a taste also eat served. Qianlong in the hole just ate a full banquet, diffraction of public emerald plate came a small piece of stinky tofu, said: "this stinky tofu look ugly, eat up quite beautiful mouth." Qianlong look, the heart is very uncomfortable, reluctantly use chopsticks to taste, ho! The flavor is really good na. Qianlong joyfully said: "Let your tofu household to me." When Qianlong returned to Beijing, really take this tofu household away. Since then, Beijing also has stinky tofu. Two brothers, brother because of the stinky tofu into the capital, the Han family's second, this year also encountered three volts of cloudy days, do the tofu is not sold, the second will cut it cut on the grates to dry, burn the fire, did not take precautions to the grates burned, above the tofu has a burnt paste, there are smoked yellow. The oldest two could not throw away all the smoked yellow in salt water and cooked, a taste of the flavor is unusual, sent to Diffractive Shenggong taste, Diffractive Shenggong think it is good, and put it on the cinnamon, cinnamon, and other condiments to cook, the taste can be really indescribably delicious. Three to the Confucian House Qianlong came to Qufu, the Confucian House to set up a tofu feast. That is, the feast is all made of tofu. There is a product of tofu, clove tofu, steamed tofu, chicken soup tofu, hibiscus tofu, lotus tofu, smoked tofu ... smoked tofu ... Qianlong smoked tofu is particularly interested in eating very beautiful mouth, before leaving the Han family's oldest tofu household to bring into the hibiscus tofu in the Beijing. Lotus bean curd and once, Qianlong ate a fried carrot dish in the Kongfu, think it is quite delicious, the second time and ordered this dish. After returning to the capital, but also want to eat this dish, called the imperial kitchen to do. But done a taste, Qianlong frowned and said: "in the hole house to eat fried carrots is pear flavor, how you fried is not that flavor!" Anger, the imperial kitchen out of the palace. Called another imperial chef fried, Qianlong ate, is not that flavor, he also drove him out of the palace. Successive and several were driven away, the Imperial Kitchen are scared of panic, there is a living change of heart, said: "I think we have to go to the Confucius House to learn the craft!" The royal chefs all said good idea. So the two royal chef came to the hole house, wrote a student post, on the hole house to recognize the teacher. To the Kong Mansion door but called the door official blocked. Asked: "You brought no?" The two imperial chefs said: "The post has brought, I came to learn from the chef of the house. Please give a briefing." The door official said, "It is likely that you two have not been here before, right?" The two imperial chefs said, "It's the first time I've been here." The door official said: "This is no wonder, to see my kitchen master, you know the rules of my house?" "What rules?" "You have to make a big gift of three hundred and two, and a small gift of two hundred and four. If you have it, see it, if you don't have it, don't see it." Two imperial chef had to spend money to go in and recognize the Kongfu chef as a master. Really: don't see, don't know, don't do won't. That fried water radish dish practice is: first water radish cut into silk, a blanch in boiling water, and then put in cool water to soak away that radish flavor, fried with pear juice, fried out is pear flavor. Not by a teacher, not long a skill. Two imperial kitchen back to the capital, according to the learned method fried water radish dishes, Qianlong ate again with relish, smiling. Edit this section of the famous feast Kongfu Banquet Kongfu Banquet [1] etiquette is thorough, rigorous program, is a model of ancient Chinese banquets. Confucius banquet pay attention to the ceremony, such as since the Qing Dynasty, the first class for the hospitality of the emperor and the soft difference between the adults of the "Man Han Banquet", also known as the "Man Han feast", is the Qing Dynasty state banquet specifications. A banquet table needs 404 pieces of tableware, each piece of tableware and two layers. The whole table to 196 dishes, Manchu barbecue sheep, Han's camel's feet, bear paws, monkey head, bird's nest, shark fins, etc., as well as the whole box, hot pots, soup pots and so on. Ten people need to eat for four whole days to finish tasting 196 dishes. The second class is the usual birthday, festivals, hospitality banquets, dishes vary with the type of banquet. Such as now for tourists to open the Kongfu Banquet, that is, the use of the second banquets. </p>
References Table of Contents Origin of Cuisine Classification of Kongfu Cuisine Classification of Banquet Diets Classification of Daily Meals A Piece of Bean Curd Shouzhi Duck Soup Jade Shrimp Ring Bird's Nest Four Big Pieces of Bird's Nest Wanyin Duck Nuggets Bird's Nest Shouzhi Shredded Red and White Duck Bird's Nest Shredded Shredded Duck Bird's Nest without Words and Shredded Duck Bird's Nest Bird's Nest with Frontier Mushrooms Fatty Chicken Birds Fried Chrysanthemums Shrimp Breaded Seameed and Pearl Bamboo Shoots Qianlong and the Cuisine of the Kongfu First to Kongfu Second to Kongfu Third to Kongfu Famous Banquet Confucius House Banquet Cuisine Origin Classification of Confucius House Cuisine One type of banquet food One type of daily home cooking One product tofu Shouzhi duck soup emerald shrimp ring bird's nest four big pieces Bird's nest ten thousand characters of gold and silver duck cubes Bird's nest Shouzhi shredded red and white duck Bird's nest without characters of three ducks shredded bird's nest Bird's nest frontier characters of portobello mushrooms fat chicken Fried chrysanthemum shrimp wrapped in seaweed and pearl bamboo shoots Qianlong and the Cuisine of the Confucius House One to the Confucian Government Two to the Confucius House Three to the famous feasts of the Confucius House Confucius House Banquet unfolded a variety of dishes. Only a variety of "shrimp" dishes, up to dozens of, such as: jade belt shrimp, shrimp before the rain, jade shrimp, three fresh shrimp, pine shrimp
, pine jade shrimp shrimp, curd shrimp and so on.