"Two orioles sing green willows, and egrets cover the sky."
My window framed the snow-covered western hills. My door often says "goodbye" to ships sailing eastward.
2. Hello, author of four courses! The first course: Mapo Tofu (also called Chen Mapo) is one of the most local tofu dishes in China.
Mapo tofu was made by Liu, the wife of Chen, the owner of a small restaurant in Wanfuqiao, a northern suburb of Chengdu, in the early years of Tongzhi in Qing Dynasty. Liu has pockmarked face and is called Chen Mapo.
Her own baked tofu was called "Chen Mapo Tofu", and her food store was later called "Chen Mapo Tofu Shop". The "Overview of Chengdu" published by 1909 has listed this store and "Chen Mapo Tofu" as 22 "Chengdu Famous Restaurants" on the same footing as Zhengxingyuan and nave Yuanyuan.
The history of Chen Mapo's creation of Mapo tofu is recorded in books such as Chengdu Ci and Hibiscus Flower. Because of its excellent reputation, Mapo tofu has spread all over the country, even to Japan, Singapore and other countries.
The second course: Fried Chicken: During the Guangxu period of the Qing Dynasty, Fried Chicken was created by Feng Lishan, a native of Lingxian County, Shandong Province, and was skilled in operating Fried Chicken at the back door of Beijing. Feng Jinhe (born 1888), a second-generation descendant, continued to manage tripe.
In the course of business, we have devoted ourselves to studying and carefully making it, which makes it rich in tripe, and is favored by court painters, eunuchs and flag bearers. Later, recommended by the eunuch who was an official in the palace, Feng, who had a stomachache, became a specialist in the imperial dining hall of the Qing Dynasty. The Qing emperor abdicated and the exclusive service for the Qing dynasty was gradually cancelled.
In order to maintain business, Feng Jinhe moved to No.2, Wailangfang, Qianmen, and set up five snack bars, including fried meat horse and hot dumplings horse. At that time, it was praised as a small six-country hotel by all walks of life.
The third course: Siwen Tofu: Siwen Tofu is a traditional dish in Yangzhou, which was created by Siwen, a monk in Yangzhou during the Qianlong period of the Qing Dynasty. Yu Yue in Qing Dynasty wrote in Notes on Tea Fragrant Room: "The word' Si Wen Xi Fu' is poetic and good at making bean curd soup and sweet porridge.
Those who are still working today are called Sven Tofu. "Diaoding Chicken" is also called "Assorted Bean Curd Soup".
The fourth dish: Dongpo meat: Su Dongpo in Song Dynasty, ranking among the eight famous people in Tang and Song Dynasties; At the same time, he is good at cooking. When he violated the emperor and was demoted to Huangzhou, he often cooked in person and tasted it with his friends. Su Dongpo's best dish is braised pork.
He once wrote a poem to introduce his cooking experience: "Slow fire, use less water, and it will be beautiful when the fire is strong." However, Dongpo Meat named after him was burned.
Fifth course: kung pao chicken: kung pao chicken is a traditional Sichuan dish. Legend has it that it was named after the creation of Ding Baozhen, the chef of Bao Gong in the late Qing Dynasty.
Ding Baozhen, a native of Pingyuan (now Zhijin), Guizhou Province, was a scholar in Xianfeng and paid attention to cooking. When he was the governor of Shandong Province, he hired dozens of famous chefs as home-cooked dishes, and often asked for a dish of "fried diced chicken" when entertaining guests. After being transferred to the governor of Sichuan, he introduced this dish to Sichuan, and combined with the spicy customs of Sichuan to improve the banquet, which was very popular.
The post-cooking method leaked out and was adopted by the restaurant. Ding Baozhen was once named the Prince of Shaobao (honored as Bao Gong) in Qing Dynasty, so this dish was named "Chicken in Palace".
At present, there are some differences in cooking methods all over the country. Some people change diced chicken into diced meat and tofu. Thanks ~! ! ~。
3. In Poems with Dishes, which verses do these four dishes represent respectively? In ancient China, a famous chef was knowledgeable and talented. All the dishes he cooks are called Tang poetry, and everyone calls him' kitchen poetry'. A scholar is self-reliant. He is not convinced by this' kitchen poem' and wants to play a trick on him. Once, he had a problem in his heart and it was difficult to come. He asked the master to make a "poem dish" with only two eggs. This poem "Kitchen Poetry" says: "It's not difficult to write a poem with two eggs. When I succeed. " Take out two eggs in the basket. ...
The party is ready. The first course is to peel off two round yolks from two boiled eggs, steam them with seasoning, decorate them with some tender vegetables, and put them in a bowl with a poem engraved on them:
Two orioles sing green willows';
The second course is to shred the cooked protein, put a green leaf under it, arrange it in a formation and put it in a porcelain basin. The poem says:
A line of egrets goes to heaven';
The third course is a pinch of vegetables fried with shredded protein. Cut the protein essence into thin lines like goose feathers, put it in a basin and recite a poem:
The window contains snow in Xiling';
The fourth course is a bowl of clear soup with seasoning, with several eggshells floating on it, chanting:
Wan Li ship with Wu Dongbo'.
These four dishes are arranged in sequence, and the four poems are linked one by one. Together, they are the quatrains of Du Fu, a great poet in the Tang Dynasty.
This ingenious four-course dish made this self-righteous, supercilious scholar, unable to help but admire him, and repeatedly praised him,' Kitchen poetry, kitchen poetry!' Because "poem" and "teacher" are homophonic, people later changed "kitchen poem" to "chef" in order to address this talented chef and make it easier to read, which has been used ever since.