Farewell My Concubine, formerly known as Dragon and Phoenix Stew, is a famous dish created by Xuzhou people to commemorate Xiang Yu, the overlord of the western Chu Dynasty who overthrew the rule of the Qin Dynasty, and his righteous princess Yu Ji. From generation to generation, it has been passed down to this day. Dragon and phoenix stew is the main item of dragon and phoenix banquet. It is composed of tortoise (the turtle is an aquarium and the dragon is an aquarium) and pheasant (the pheasant is a feather family and the phoenix is a feather family), so it is named after the meeting of dragons and phoenixes.
This famous dish was improved by the late famous chef Pei, and compared with the images of chicken and turtle, which implied a euphemistic and wonderful historical theme of Farewell My Concubine. Chicken and turtle are fresh and tender, and the soup is rich and mellow. 2065438+September 2008, it was rated as one of the top ten classic dishes in Jiangsu.
The characteristics of Anhui cuisine:
1. The cooking techniques of Anhui cuisine are very diverse, and they are good at cooking, stewing and stewing, and at the same time pay attention to the heat. According to the texture of different raw materials and the flavor requirements of finished dishes, they are cooked with high fire, medium fire and low fire respectively. Anhui cuisine attaches great importance to nature and food supplement, and inherits the tradition of homology of medicine and food in the motherland.
2. There are more than 1000 traditional varieties of Anhui cuisine, among which southern Anhui is the mainstream and birthplace of Anhui cuisine. The main flavor characteristics of Anhui cuisine are salty and fresh, emphasizing the original flavor and paying attention to the temperature. In the process of cooking dishes, use local materials and learn from others, such as Huizhou local specialties as the main raw materials.
3. Huizhou cuisine also pays special attention to maintaining the original flavor of raw materials during the production process. Many famous Anhui dishes are made of seafood, poultry and livestock from Shan Ye, and they try to keep the raw materials fresh and original when cooking.