Babel bean curd soup was produced in Suzhou, but spread in Hangzhou. The reason can be found in Emperor Kangxi. When Emperor Kangxi made his first southern tour, he came to Suzhou and lived in the official's son of the Weaving Department. Cao Yin, who was in charge of the textile mill, waited on him diligently and purchased all kinds of treasures for the emperor to taste. Who knows that Kangxi's journey is tiring, his appetite is poor, and he has no interest in all kinds of delicacies. This is worrying Cao Yin. If you don't serve the emperor well, you will lose your head.
He racked his brains before he came up with a way to solve this crisis by recruiting famous chefs with heavy money. Cao Yin invited Dong Zhang, the famous chef of Deyuelou, to be selected. G made a light and tender Soviet-style dish with Jiangnan flavor, which made the emperor eat comfortably. Dong Zhang? G deserves to be a master. He cooked eight delicious dishes with fresh vegetables and fruits from the south of the Yangtze River. Among them, there are eight-treasure tofu soup made of shrimp, ham, chicken, mushrooms and other ingredients and tofu. Emperor Kangxi ate it and immediately had a big appetite.
After Kangxi returned to Beijing, he put Dong Zhang? G was transferred to the royal chef and given five kinds of tall hats, which were specially made for Kangxi, such as sweet tofu soup and other Soviet-style delicacies. Kangxi especially likes the eight treasures bean curd soup in Su cuisine. Not only do they often make royal meals to reward their officials, but whenever ministers return home after retirement, they will give them the formula of eight-treasure tofu soup as a reward for their life's work. The royal chef specially printed a batch of recipes for sweet bean curd soup, and after paying a fee, gave them to the ministers who were rewarded. Sweet bean curd soup spread to this place with officials.
There was a Wang Taishou in Hangzhou who inherited the recipe given by his ancestors and took this dish as the highlight of the public banquet. This dish became a famous dish in Hangzhou. Unfortunately, this dish has been circulated in the imperial court and government. Due to the closure of the upper class, it failed to flow into the people, and then it was gradually lost. It was not until after liberation that this dish was excavated again.
Qingfei decoction
Tang Fei, a famous Suzhou dish, is a famous soup both at home and abroad. It is made from the viscera of Spanish mackerel produced in Taihu Lake in Mudu area, after a little processing, mixed with seasoning and soup. Tang Fei is fresh and clear, fat but not greasy, and delicious. Spanish mackerel has a green back, black patterns and a white abdomen, also known as bubble fish. It is listed from August to June every year, 10, so there is a proverb that "you can have fun in autumn and eat some liver". Feifei decoction is also called Bangan decoction. In Mudu, the main course of every restaurant is fish, but because the cooking methods are similar, each restaurant keeps its own dishes, which are very light.
Shi Jia Hotel was built in Qianlong period of Qing Dynasty, with a good reputation and a large storefront. Later, business was sluggish, and the cost of big stores was high, which gradually became untenable. Master Shi, the shopkeeper, was very anxious, thinking about how to renovate the cooking of fish and vegetables all day. One day, when he came home, his wife fried a fish for him to eat. He ate and felt a little thirsty, so he poured a bowl of boiled water to drink. Boiling water is tasteless, so Master Shi conveniently poured boiling water into a fish dish and picked it up to drink. Unexpectedly, the soup mixed with boiled water and fish offal tastes quite good. Master Shi had a brainwave: Why not use fish viscera to make soup? It tastes good and the price is cheap. It's autumn, and Spanish mackerel is the most abundant. Master Shi sliced the internal organs of Spanish mackerel in the shop and made it into soup. This soup tastes good, which is different from all the fish dishes in Mudu Town. After Shi Jia Hotel introduced this squid soup, more and more people came to taste it, and the business was very prosperous, which suddenly reversed the hotel's business situation, so that some people said that "with lung soup, there is Shi Jia Hotel".
With the inheritance and development of several generations of famous hotel teachers in Shi Jia, Tang Fei has more unique flavor and more and more influence. 65438-0929 Mid-Autumn Festival is also a fat and refreshing season. Yu Youren, a veteran of the Kuomintang, came to Shi Jia Hotel in Mudu to taste lung soup on his way home after visiting Taihu Lake to enjoy osmanthus flowers. Yu Youren ate very happily, and also improvised a poem: Old sweet-scented osmanthus blooms all over the world, watching flowers and visiting Taihu Lake; Returning to Mudu is particularly memorable, thanks to Shi Jia Pufei Decoction.