The recently released movie "1942" tells a story about the famine in Henan during the Anti-Japanese War. In most scenes of the film, people are in a state of hunger, so the food on an official's dinner table The "baked carp noodles" are particularly eye-catching.

The film shows many scenes of the cooking of this dish, including frying fish, baking noodles, and pouring sauce... Although it is to reflect the corruption of Kuomintang officials, it also aroused the suspicion of many foodies. interest. In fact, baked carp noodles are a famous dish in Kaifeng, and were once named "the first delicacy in the ancient capital" by Emperor Guangxu. The dish consists of two parts. One is sweet and sour braised fish, which is made from Yellow River carp. One is fried ramen, made with asparagus noodles. After the sweet and sour braised fish is ready, cover it with fried ramen noodles, which is what the common people call "quilt". The ramen noodles are as thin as hair and evenly cover the Yellow River carp.

As for the origin of this dish, it is said that in 1900, Emperor Guangxu and Empress Dowager Cixi of the Qing Dynasty stopped in Kaifeng to escape the Eight-Power Allied Forces. A famous chef prepared the meal in the Kaifeng government office and served "sweet and sour fish". Guangxu and Empress Dowager Cixi praised it repeatedly after eating it. However, the perfection of this dish was not until around 1930 when a famous Kaifeng chef first put fried "dragon whiskers noodles" on top of the prepared "sweet and sour braised fish" to create "sweet and sour braised fish baked noodles". "This famous dish is deeply welcomed by customers. It can be said that the meal served with this dish in the film must be a very important meal, and it also shows a certain standard of reception. Liu Yang

[Daily Recipe] Fish-flavored Eggplant Box

Ingredients: Eggplant

Ingredients: Eggs, Minced Meat, Onion, Ginger Flour

Seasonings: salt, pepper, fish sauce (chopped pepper, minced garlic, minced ginger, salt, sugar, balsamic vinegar, light soy sauce, minced chives)

Method: 1. Egg white, minced meat , mix onion and ginger, add salt, pepper and stir evenly. Cut the eggplant into a toad mouth shape, just cut in the middle of one piece.

2. Stir in minced meat, flour, water, and egg yolks and mix until the consistency of yogurt is reached, or it can be thicker, but it should not be thinner than yogurt.

3. Coat the eggplant box with flour paste and fry it in an oil pan until golden brown. Pour out all the oil in the pan and put in the fish-flavor sauce and stir-fry.

4. Add half a bowl of broth to the boil, add the eggplant box and stir-fry evenly, simmer for two or three minutes, and thicken with a little water starch.

Organized by Liu Yang