It is said that Mizong Cuisine originated during the Jiajing period of the Qing Dynasty. In the last years of the Qing Dynasty, wars broke out everywhere. Emperor Jiajing looked sad, sighed, and did not think about food and tea. The chief chef of the palace ordered all the chefs to show off their cooking skills. Bo Longyan. All major cuisines from Beijing, Sichuan, Guangdong, Shandong and Hunan were on the scene, but the dishes were not to the emperor's taste. A sudden thought. Since all the major cuisines are not as good as Long Yi, I might as well take the best of them, combine them into one pot, take the original juice, original flavor, rich aroma and mellow characteristics of the dishes, and make a few dishes as representative dishes for the emperor. The dishes were prepared and presented to the emperor. Emperor Jiajing was full of praises after eating them. Longyan was very pleased. He asked the imperial chef "who made the dishes and which cuisine it is?" Since the emperor likes what we do, why not give it a name?" Emperor Jiajing said: "It's so delicious, wouldn't it be a pity to have an unknown cuisine? Give it the name "Mizong", and the cuisine will become its own school. Since then, "Mizong Cai" has become famous. It was spread until the end of the Qing Dynasty. After the Eight-Power Allied Forces marched and captured the capital, the imperial cook returned to hiding among the people and has been hiding among the people ever since.

Mizong has its shadow but no form, it has its shape but no spirit, it seems to be there and it seems to be non-existent, empty and real. In the past, there was Huojia Mizongquan, and now there is Song family Mizongcai.

Fearless fans of Huo Yuanjia all know that his Mizong Fist is invisible. No one can tell which Kung Fu it is from. The essence of Mizong Fist is its practicality. Starting from the perspective, not playing with the "name" and "shape". Just hit the opponent's vital part as directly as possible. Mizongcai has quite a lot of the essence of Mizongquan.

With the level of social civilization, With the continuous improvement of food quality, people's requirements for diet are getting higher and higher, and people are increasingly looking forward to a new catering culture that is more scientific, more reasonable, more aesthetic and nutritious, and integrates various major cuisines. Arriving. Song Ying, the head of Hongchu, combined the "Mizong Cuisine" recipes with new ideas, new raw materials, new technologies and new shapes to create "Song's Mizong Cuisine".

Song's Mizong Cuisine is based on the northern and southern cuisines with the theme of Henan cuisine, integrating the essence of Cantonese, Sichuan and Hunan cuisine, focusing on embodying "the dietary characteristics and living habits of modern northerners. Create excellent, fragrant Under the theme of "green, healthy, healthy and environmentally friendly", the delicious Mizong cuisine is based on "Southern ingredients cooked in the North, northern dishes cooked in the South, new ingredients cooked with the same old ingredients, old ingredients made new, Chinese food made in the West, Western food in the west". "Middle tone" is the style.

For example, the Mizong Sichuan cuisine in "Song's Mizong Cuisine" contains the essence of Cantonese cuisine - fresh seafood, lobster, fresh abalone, salmon, etc. are stir-fried with spicy food and cooked with fish flavor, which is unique. Sichuan flavor is pungent and rich in charm. Soft-shell turtle is made into a home-cooked dish. Old dishes are cooked with new ingredients. Some of the mysterious dishes cooked with new ingredients include twice-cooked mandarin fish, boiled eel, bullfrog with pickled peppers, fried and stewed crucian carp in pot, and chicken vermicelli. The stewed mushrooms use old ingredients and cook them new.

Song Yingxuan, the head of Hongchu, believes that in ancient times, the emperor’s meal was no small matter. The raw materials for various dishes, including delicacies from mountains and seas, game bird's nests, are all extremely valuable as tribute from all over the country. The cooking methods are a mixture of Manchu and Chinese, and are available in both the north and the south. It can be said to be a collection of the essence of famous dishes from all over the country. Not only is the taste top-notch, but every meal is also delicious. Every dish should have an auspicious name. Although that era is over, Song's Mizong cuisine still requires strict attention to the color, aroma, taste and shape of the dishes. "Song's Mizong Cuisine" emphasizes the word "taste" most. It not only pursues stunning color, but also pays attention to delicious taste, health preservation, greenness and environmental protection. "True" and "mellow" are the true portrayal of "Song's Mizong Cuisine". "True" is It means that the taste of each dish reflects the true taste of the raw materials.

"Chun" means that the dish has a mellow and mellow taste, a refreshing taste that should be refreshing, a strong aroma that should be strong, and a distinct latitude and longitude