Traditional Cuisine: The History of Farewell My Concubine

Speaking of Farewell My Concubine, I think everyone is familiar with it. In historical allusions, Xiang Yu, the overlord of Chu, and Liu Bang, the emperor gaozu of Han Dynasty, fought for feudal sovereignty and finally died because of defeat. A story about saying goodbye to Ji before she died. The people of Xuzhou wrote this poem Farewell My Concubine to commemorate Xiang Yu and Yu Ji. Then, let's take a look at Farewell My Concubine in Su cuisine culture!

Farewell My Concubine is a traditional dish in Xuzhou, Jiangsu Province. This dish was created by Xuzhou people to commemorate Xiang Yu, the leader of the rebel army in the late Qin Dynasty, a hero of the Qin Dynasty, a peerless beauty who was worried about the country and the people and was upright and upright. From generation to generation, it has been passed down to this day.

It is said that on the eve of the Anti-Japanese War, Mei Lanfang, a Beijing opera master, went to Xuzhou to perform Farewell My Concubine, which caused a sensation throughout the city. After the performance, the host bid farewell, and there was a dish on the table called Farewell My Concubine. As soon as this dish was served, I saw a turtle and chicken in a big porcelain basin. The soup is rich and mellow, and the chicken and turtle are tender and crisp. After tasting it, Mr. Mei was full of praise. Even after eating two soft-shelled turtles, other guests at the table were all amazed. It turns out that turtle and farewell, chicken and Ji are homophonic. Turtle and chicken are "don't" and "auspicious". This famous dish uses the homonym of chicken and turtle to set off the historical theme of Farewell My Concubine, which means euphemism and wonderful artistic conception.

Ingredients: half a grass hen (about 1000g), wild soft-shelled turtle 1 only (about 600g), ham 1 small piece, medlar 10g, onion ginger, pepper 15g, and fragrant leaves 3-5g.

Exercise:

1. Wash the hen first, chop it into large pieces, steam the ham and slice it;

2. Boil the pot with boiling water, turn off the fire, put in the slaughtered and cleaned turtle, and quickly pick it up after soaking;

3. Remove the dirty clothes on the abdomen and wash them into pieces for later use;

4. Put the chicken and turtle in a cold water pot, blanch the onion and ginger for 5 minutes, and wash them with warm water;

5. Blanch the chicken and soft-shelled turtle, put them in a stew pot, and add enough water, onion, ginger, pepper and fragrant leaves;

6. After the fire boils, simmer for 1.5 hours;

7. Add ham slices and soaked medlar, stew for 10 minute, and season with salt.