Tang House has the title of "Gougong Chef"; A middle school student in Duan Wenchang is called "Lian Zhen Soup", and going out to cook is called "Guan Zhen". Wei Juyuan's mansion made a "Shao Wei banquet menu", and Song's mansion can hold more than 200 banquets a day. During the Ming and Qing dynasties, senior officials all had their own kitchens, competing for novelty and beauty. Confucian cuisine is the most important official dish, which has a complete diet pattern and a series of recipes. Confucian cuisine is a very representative official dish.
Confucian cuisine is the Confucian cuisine in Qufu, Shandong Province, where descendants of Confucius live. Zhang Lianming, who studies Confucian cuisine, pointed out: Confucius' diet life is very particular, and there is a kitchen inside the house, which has been passed down from generation to generation. From luxurious banquets for the royal family and relatives to home-cooked meals for daily meals, the chefs in the government have arranged dishes with exquisite diet, rich nutrition and unique flavor.
The Confucian House was less influenced by the rise and fall of dynasties, and there were institutions in the house to manage meals, so the cooking diet was handed down.
Many officials of feudal dynasties in past dynasties, including the officials of civil and military officials in Gaul, paid great attention to diet and hired famous chefs to create many cooking skills and famous dishes handed down from generation to generation. Dongpo pork is said to have been created by Su Shi, a writer in the Northern Song Dynasty. Dongpo lay man). Kung pao chicken is said to be the favorite food of Ding Baozhen, governor of Sichuan in Qing Dynasty. Some famous dishes in Tan Jiacai and Lekangnan restaurants, which are famous in Beijing, used to be official dishes. Tan Jiacai's famous dishes include cauliflower duck, boiled chicken, yellow shark's fin, steamed crispy straw mushroom, steamed stuffed bun and so on. The famous dishes of Lekangnan restaurant include kidney flower with sesame sauce, fish roll with chicken soup, mushroom pie, steamed chicken, peach blossom and rice noodles crossing the bridge.
The official cuisine originated from the famous chefs in the boudoir mansion in the past, and chefs were hired at the entrance of the official residence and mansion, which absorbed many flavor dishes from all over the country. At that time, high-ranking officials and tycoons "had beautiful kitchens at home and competed with each other", thus forming official dishes. Official dishes pay attention to a wide range of materials, exquisite production, moderate and peaceful taste, elegant and interesting dishes, diverse banquets and simple and noble dining environment. In the final analysis, it is a kind of "ostentation and extravagance". In Beijing, the most popular official dish is the "Tan Jiacai" created by Tan Jia and Tan Zongjun in the late Qing Dynasty.