Sichuan cuisine: Sichuan famous dish, also known as boiled shredded pork. It is said that this dish is the main course of Sichuanese on the first and fifteenth day of the first lunar month (to improve their lives).
At that time, the practice was mostly to cook in white and then stir-fry.
At the end of the Qing Dynasty, there was an academician named Ling in Chengdu, who lived in seclusion at home because of his frustrated career and devoted himself to studying cooking.
He changed the original cooked fried pork to remove the smell of pork, steamed it in an impermeable container and then fried it into a dish.
Because it is steamed early to maturity, the loss of soluble protein is reduced, and the meat is rich, delicious, original and bright red.
Since then, Jincheng's famous early steamed meat has spread.
Origin of "chop suey"
"Chowder" is a famous traditional food, which was made in ancient and modern China.
The ingredients of this dish are "miscellaneous", including animals and plants, high-grade, ordinary, vegetarian and mixed. The dishes are diverse, dazzling, soft, tender and crisp, with good color, fragrance and taste. Whether it is an official banquet or a folk banquet, it is a favorite delicacy.
"Chowder", as its name implies, is a dish made of several raw materials with a long history and many rumors.
In the cooking history of China, the earliest inventor of chop suey was Lou Hu of Qilu Gang, named Jun Qing. He was a member of Emperor Wu of the Han Dynasty, and once worked as a Zhao official in Beijing.
At that time, Louhu often traveled to and from the homes of five "Five Hous" who were sealed at the same time, such as Wang Tan, Wang Gen, Wang Li, Wang Shang and Wang Feng, so he created the "Five Hous Mackerel" food.
Mackerel is a hodgepodge made of fish, meat and delicacies, that is, a "five-Hou hodgepodge".
"Miscellanies of Xijing" Volume II: "The five marquis can't be combined, and guests can't come and go.
Louhu, rich in debate, scattered food between the five Hou, each with his own heart, vying for a strange meal, the wet nurse thought it was a shark, and the world called it a shark in the five Hou, which was strange.
"After used to refer to food, has a wide influence.
Legend has it that Yue Fei, a famous anti-gold star in the Southern Song Dynasty, was framed by the traitor Qin Gui and died.
At that time, a chef in Fuzhou cooked a dish called chop suey with a variety of raw materials.
Once, the government received a big official from Kyoto and specially tasted the "chop suey" dishes of famous chefs. When the guest asked what the name of the dish "chop suey" was? The chef boldly replied, "I don't know much about literacy." I only heard people say that miscellaneous is miscellaneous, and the cypress stewed in Qin Gui is replaced by fire.
"The official in Kyoto was frightened, but he didn't know whether he was drunk or hated Qin Gui. He just bluffed and shouted, "Get out!" Since then, the word "chop suey" has spread from Fuzhou to various places.
It is also said that during the Yongle period of the Ming Dynasty, there was a Lantern Festival, and the whole country held Lantern Festival. Every household was decorated with lanterns, especially the capital, with bright lights, firecrackers and fireworks.
On this day, the emperor got up and sent the news out of the palace. Empresses, princes, ministers and others took to the streets to watch the lights and enjoy themselves with the people.
Until he returned to the palace late at night, the emperor, queen and prince all felt hungry, and the eunuch quickly handed the rice.
Because the original royal meal was cold, the royal chef was caught off guard, so he had to put all kinds of delicious cold meat into the pot and cook it into steaming dishes to offer. Because of the complex taste and mellow taste, Ming Di was particularly happy and asked, "What's the name of this meal?" When the chef saw the emperor's family eating together, he used his quick wits to answer, "This is a family photo.
"Ming Di le, readily royal this name, spread to this day.
"Family photo", that is, "assorted hodgepodge".
There are also rumors that at the end of the Qing Dynasty, that is, in the 21st year of Guangxu 1896, Li Hongzhang, Minister of Westernization of the Qing Dynasty, went to Russia to attend the coronation ceremony of Nicholas II, and then went to the United States.
One day, Li Hongzhang gave a banquet in honor of senior American officials with Chinese food. It was delicious and full of praise.
When American officials asked about the name of the dish, the unprofessional translator answered "chop suey", so westerners called delicious Chinese food "chop suey" and it spread all over the United States at once.
Since then, the transliteration of "chop suey" has appeared in the English dictionary, and even the restaurant opened by overseas Chinese in Chinatown in the United States has been renamed "chop suey" restaurant. Then on the menu of the chop suey museum, Li Hongzhang chop suey was mentioned, and sure enough, the name "chop suey" was greatly improved.
Chopsticks and chop suey are two names of a dish, so they are also called "Li Hongzhang chop suey".
Mr. Zhang Boju from China Literature and History Museum also wrote "Li Hongzhang Chowder", calling it "famous overseas".
Every restaurant in China in Europe and America has such a dish. ".
"Chowder" is a well-known popular dish with a wide range of legends and records in many historical books.
Because of its delicious taste, it is very popular with people, so it is generally made everywhere.
Well-known chefs include "Li Hongzhang Chowder" in Anhui, "Family Portrait" in Hubei, "Braised Chowder" in Sichuan and "Baked Chowder" in Guizhou. Because recipes are different and tastes are different, they are all written on the banquet.
The famous "chop suey" is also mentioned in the novels of Qing Dynasty, such as The Scholars, Three Heroes and Five Righteousnesses, and Lu Xun's Letters.
"Chowder", a famous dish that appeals to both refined and popular tastes, has been widely spread to this day. It is not only mellow and delicious, but also contains perfect meaning, so it is deeply loved by diners at home and abroad.
Family portrait, a well-known traditional braised dish in Chuxiang, Hubei Province, commonly known as "assorted hodgepodge". This delicious dish, which was introduced from the imperial cuisine in Ming Dynasty, has become a common dish in local festive banquets, and has also been listed as a famous dish in China since the founding of the People's Republic of China.
This cuisine takes the "four treasures" among the "eight treasures", namely sea cucumber, abalone, fish maw and shark fin, as the main ingredients, and chicken breast, cinnamon fish, mushrooms, mushrooms, fresh shrimp and pig's trotters as the ingredients.
The specific cooking method is: put the wok on the fire, add a proper amount of cooked lard and heat it to 60% heat. First, oil the starched fish fillets and shrimps separately, and then drain the water.
Then put the prepared sea cucumber, fish maw, tendon, chicken breast slices, shiitake mushrooms and dried shiitake mushrooms into a boiling water pot and rinse them with clear water.
Then, put the cooked lard into a wok, add onion ginger juice, broth, refined salt and monosodium glutamate to boil, pour in various raw materials, stew and thicken, and pour in chicken oil.
This family portrait dish is famous all over the country because of its high-grade materials, fine production, rich color, crisp and smooth, rich flavor and high value.