Shahu Salt Eggs

In his article "Two or Three Things About Chairman Mao", the old revolutionary, writer and calligrapher Li Erzhong described Chairman Mao's inspection of Hubei and his taste of Shahu Salt An excerpt of Dan Dan’s anecdote is as follows: “In the winter of 1954, his old man (referring to Chairman Mao) came and wanted to listen to our report... We wanted to make up for our previous poor reception and set up a big table for him. He was serious The earth spoke: "You think the more the better, but in fact it is a waste. If the mountain is not high, there will be immortals; if the water is not deep, there will be dragons; if you eat not much, it will be delicious..." He doesn't like any delicacies from the mountains and seas. But I like to eat Shahu Salt Eggs. ”

What is the difference between Shahu Salt Eggs and ordinary salt eggs? It turns out that Shahu Lake is located in a swamp area with crisscross ravines, lush aquatic plants, and dense shrimp and snails. In the land of sand lakes and water nets, there is also a strange grass that grows nowhere else - Ophiopogon japonicus. This kind of grass has thick stalks, broad leaves, and produces dense and sweet seeds. The mature wheatgrass horn seeds are the best feed for ducks. When ducks eat them, the raw egg yolks will have a drop of cinnabar-like oil in them. Therefore, it is known as "Shahu Salt Egg with a Little Pearl". Ducks are truly blessed to grow in such a natural environment. The Shahu Salt Egg, which is both delicious and famous both at home and abroad, is produced here.

The phrase "a little bit of pearl" does not come from the people, but from Gong Yan.

In the late Qing Dynasty, Li Fuzao came out of Shahu, who was an Hanlin scholar. Because he was "Que", he lived in the Hanlin Academy. At that time, the Eight-Power Allied Forces invaded Beijing, and Cixi fled westward with her servants. Passing by the Hanlin Academy, she saw lights coming out of the windows. She felt strange and ordered her servants to find Li Fuzao, who was "stranded in Beijing": "Everyone is fleeing, but you are here..." ...?" When Li Fuzao saw this momentum, he knew that the holy face he had longed to see was coming, and he kowtowed: "How dare I leave the capital before the old Buddha!" ??So, he was taken by Cixi and "protected". The ministers and slaves fled to Xijing together. After negotiating a peace and returning to Beijing, Lafayette re-employed the loyal Li Fuzao, and Li Fuzao became prosperous. In order to please his master, Li Fuzao brought a basket of Shahu salt eggs from his hometown and dedicated them to the holy face. When Cixi ate this egg, she picked up the red heart with ivory chopsticks and immersed it in the water, and saw the oil flowers rippling, which was really beautiful. Then she picked the red heart and entered it, the aroma was fragrant, and the taste was mellow and unforgettable. Cixi repeatedly praised: "Good eggs! Good eggs!" What a 'little pearl'! "Shahu Salt Egg with a Little Bead" came from this and became famous overseas.

Nine-bead Preserved Egg

It is said that Songhua Preserved Egg originated from Tianjin. Folk reputation says: since now About two hundred years ago, a wealthy family in a village in Tianjin built a coffin for his mother and placed it in an empty house for future use. After a long time, the mother was still alive, so he ordered his family to sprinkle lime and plant ashes into the coffin to prevent the death of the mother. The coffin was damp, and a big gap was left in the coffin lid for ventilation. The next year, when his mother passed away, he moved the coffin to be buried. When he saw that there were more than a hundred eggs in the ashes of the coffin, he took it out and threw it on the dry ground. The shell cracked and the inside turned into a dark brown transparent crystal, which caused great confusion. Those who had good intentions dared to taste it, and the onlookers were also surprised, so they rushed to taste it. The same goes for eggs placed in lime and plant ash. Neighbors followed suit and called it "color-changing eggs". Over time, this original craft was spread throughout Jiangsu and Zhejiang, and it has been improved over time. As a new food, discolored eggs were introduced to the market by people from Jiangsu and Zhejiang who are good at doing business. Therefore, today's "Songhua Preserved Eggs" are said to have originated in Tianjin and developed in Jiangsu and Zhejiang. When and who introduced "color-changing eggs" to Mianyang and improved them into the "Songhua Preserved Eggs" that are famous at home and abroad? This person is the "Liu Preserved Egg" who is famous in Wuhan, the Jiangcheng City.

Around 1910, there was a man in Hanyang Liu Qifa, a young man, came from a poor family and had no livelihood. He found a job at the "Wantai Egg Factory" run by a Zhejiang businessman in Han Dynasty, selling a few inferior preserved eggs for him. Taking advantage of his frequent visits to his preserved egg workshop, Liu plagiarized his secret craftsmanship and developed his own craft system. From then on, the craftsmanship of preserved eggs in Jiangsu and Zhejiang provinces was mastered for the first time and carried forward. He was employed by wealthy businessmen for his superb and unique skills. The Japanese invaded Wuhan and Liu Qifa lost his job. However, his nickname "Liu Pidan" was well known among his peers in Jiangcheng.

In 1944, Liu Qifa lost his job. "Liu Preserved Egg" moved to Mianyang Xiantao Town. With the help of friends, he set up his own preserved egg workshop, improved and eliminated the local backward Nandan egg production technology, and laid the foundation for Mianyang Songhua Preserved Egg. Liu Ji died. Wenshan inherited his father's business and further improved his craftsmanship, becoming the second generation authority on Mianyang preserved egg production technology. After liberation, Liu Wenshan served as the deputy director of the state-owned Mianyang Food (predecessor of Xiantao Egg Factory).

After the Mianyang Songhua Preserved Egg was improved to the "Nine-Pearl Preserved Egg", the quality of the shelled preserved egg was dark brown or grass green, with transparent crystals, embellished with pine flowers, and a yolk as beautiful as a jade carving. When cut, it looks like a chrysanthemum bud, or like sugar wrapped in the heart. It has a mellow texture, a long-lasting taste, is cool and refreshing, and is suitable for all seasons. It is designated as an export-free food and contributes to the construction of the four modernizations of the motherland.

Miancheng Lotus Root

Miancheng is rich in lotus roots and is known as the Lotus Root City of Lian Township. When Lu Zi was an official in Fuzhou (now Miancheng) in the Ming Dynasty, he wrote a poem:

The lake is horizontal and the bridge is close to the ancient city, and the red lotus flowers are in the mirror.

The pavilions are not stained by the mud, and the flowers and the Lian River are pure and clear.

The lotus roots in Miancheng are especially famous in the large and small lotus ponds in the east of the city. Due to the beauty and fragrant smell of the lotus flowers here, the "Red Lotus in the East Marsh" has become one of the eight beautiful sceneries in Miancheng.

Miancheng lotus root is thick and plump, with crispy meat, fine texture and delicious taste. Eat raw, sweet and cold, eat cooked, puffy and fragrant. Lotus seeds are sweet and refreshing, and have the effects of clearing the heart, strengthening the spleen, and replenishing qi, so they are known as the "white lotus ginseng". In ancient times, they have always been the best tribute to the emperor and were regarded as delicacies in the banquet.

Legend has it that Li Bai flew from Baidi City to Jiangling. After reciting the popular song "Going to Jiangling" that has been passed down through the ages, he traveled day and night to Fuzhou to visit his friend Zhang Wei. Zhang Wei took Li Bai to the pavilion by the pond outside the east gate of the city, and ordered a banquet for Li Bai. During the dinner, Li Bai enjoyed the skylight and cloud shadows in the pond, as well as the surrounding flowers, trees, pavilions and pavilions. He couldn't help but get so drunk that he became extremely drunk. In a daze, he rode an auspicious cloud to Guanghan Palace. Following a burst of cheers of "The Poet Fairy has arrived!", Chang'e walked out of the inner room dragging her skirt and dancing sleeves, followed by a fairy, holding a bowl of lotus soup, and slowly brought it to Li Bai. Li Bai suddenly felt a strange fragrance assail his nostrils, and when he ate or drank, he felt it was as sweet as glutinous rice, as cool as water, and felt refreshed.

He couldn’t help praising:

Good lotus soup! Good lotus soup! I, Li Bai, call myself ‘Qinglian layman’, but I have never tasted such an immortal product! What if...

Chang'e saw what Li Bai was thinking and immediately asked the fairy to bring a lotus seed and give it to Li Bai. As soon as Li Bai took it in his hand, he was unexpectedly pushed down to the dust by the fairy's palm. He couldn't help but screamed "Ouch". When he woke up, he realized that it was Nan Ke Yimeng. When I opened my eyes, I saw a pond full of lotus flowers in full bloom, as bright as clouds and as fragrant as orchids and peony. When I looked at my hand, there was no trace of lotus seeds! Li Bai was very surprised, so he told Zhang Wei about the scene in his dream. Zhang Wei was also very surprised after hearing this, and explained: "No wonder something flew out of Shixian Shicai's hand, like a pearl or jade, or like a white rainbow, and it flew straight into the pool. Wherever the foreign object landed, thousands of rays of rays of light suddenly shot out. . . . ”

There is no way to verify whether Miancheng lotus root is produced from Yuegong fairy species, but it is a unique lotus root that cannot be compared with other lotus roots, but there is no need to argue.

As the saying goes: "Good food must be cooked by a good hand."

Miancheng people are also very good at cooking lotus roots. If you are interested in visiting Miancheng, the hospitable Miancheng people will show off their specialties and carefully make various lotus root and lotus soup for you. And he will stretch out his fingers and point out to you one by one like a treasure trove; this is "Sea Clam with Pearls", that is "Phoenix Spreading Wings", this is "Assorted Dry Layers", that is "Eight Treasures Lotus Soup"... As for the craft foods made with lotus root as the main raw material: lotus jars, lotus nectar, lotus cake, lotus root clips, lotus root powder, lotus root balls, etc., there are countless more!

Especially in the golden autumn of September every year, when fresh lotus roots are on the market, people rush to buy Miancheng lotus roots to grab the new products - all of a sudden, large and small baskets are filled with "white silk", "Yellow tip", "spindle", "cannon barrel".

Miancheng lotus root is famous! Many tourists who come to Miancheng for sightseeing, as soon as they arrive in Miancheng, can’t wait to step into the restaurant, order a bowl of lotus root soup, a few taels of old cellar, and then sit down, sipping slowly and tasting carefully, some People can't help but recite poetry.

As the Spring Festival approaches, it is the busiest time in Miancheng. The streets and alleys are full of cars coming from Wuhan, Huangshi, Jingzhou and other places to purchase Miancheng lotus root. Cars and cars of Miancheng are built like hills. Some simply drove their cars to the fields and ponds and bought all the lotus roots with mud before the farmers could wash them. And some people who go home to visit relatives from Beijing, Shanghai, Xi'an and other places, after eating enough Miancheng lotus root, take a few with them as gifts for relatives and friends before leaving. Really:

Miancheng lotus seeds and Miancheng lotus roots, you have to walk around after eating them!

Maozui Braised Chicken

In the streets and alleys of Xiantao, "Authentic Maozui Braised Chicken" signs are everywhere. Although not all of them are authentic Maozui Braised Chicken, the fact that merchants have launched this brand is enough to show the status of Maozui Braised Chicken in Xiantao food culture.

When people think of Maozui Braised Chicken, people will first think of the name Lu Baolin. In fact, Lu Baolin is not named Lu but Liu. Speaking of the origin of the surname "Lu", there is an interesting story.

Liu Baolin belongs to the fourth generation of the Liu family. He inherited his father's legacy when he was 10 years old and started braised chicken business. Not only did he learn the skill of braised chicken, but he also inherited his father's upright temperament. During the Anti-Japanese War, a Japanese translator went straight to the Liu family and asked for some braised chicken. Liu Baolin couldn't see this villain who was taking advantage of others, and was very unhappy. While he agreed, he kept half of the ancestral brine, mixed the remaining half with some water, and then added rice wine. He thought, I want to taste the delicious food. I will braise it for you so that it is salty and sweet. Let’s see how you eat it. Liu Baolin just wanted to do some tricks to tease the Japanese. He never expected that the braised chicken would be bright in color and the Japanese would be full of praise after enjoying it. Even calling it "big good" is really a mistake. Since then, new content has been added to the recipe of Maozui Braised Chicken.

As the saying goes, business is booming everywhere.

Liu Baolin's braised chicken became popular among the Japanese, attracting more diners who came here to try it. There was a young man who came from afar and was known as a gourmet. He visited famous restaurants all over the country. When he heard the introduction of "Mao Zui Braised Chicken, the fragrance spreads thousands of miles away", he asked everyone he met where Liu Baolin lived. He was eager to eat Liu's Braised Chicken and mistakenly remembered Liu Baolin's name as Braised Chicken. People smiled and guided him to find the Liu family. Liu Baolin has since been jokingly nicknamed Lu Baolin. Nowadays, many Maozui people only know that there is Lu Baolin, the descendant of Maozui Braised Chicken, but they don’t know that he was originally Liu Baolin.

As time went by, the reputation of Maozui Braised Chicken grew, and specialty stores sprung up like mushrooms after a rain. At this time, Liu Baolin angrily suspended the processing of braised chicken. Because at that time, there was a man who was unscrupulous and unsatisfied with the recipe of braised chicken. He also used sick and dead chickens in the selection of ingredients. He was afraid of ruining the reputation of his ancestors.

Liu Baolin’s braised chicken uses traditional local free-range chicken breeds in the selection of ingredients, which must be fresh roosters that have been fed for less than two years. Slaughtered on the same day, stripped immediately, and then braised.

When it comes to the selection of utensils, he always insists on stewing in clay pots over slow fire. Someone advised him: A large aluminum pot can process nearly ten chickens at a time. Your casserole only braises four chickens, so you should change the pot! But he never wavered. He said: "The same selection of ingredients and recipes, different utensils, poor control of the heat, and very different tastes."

Liu Baolin has two daughters and four sons. Now, they all specialize in braised chicken in Xiantao. Before his death, he told his children that my legacy is the bowl of ancestral brine. Don't expect it to make much money, just be able to support your family. Fame and fortune are like floating clouds, and money is like dung. Don't ruin the reputation of Liu's Braised Chicken just for a few stinky bucks. After saying that, he took out the ancestral braised chicken recipe from his pillow and handed it to Yaozi tremblingly.

Nowadays, when you come to Maozui, you will be attracted by the crystal color, tangy aroma and naive state of Maozui braised chicken. You can order two liang of white wine and have a delicious meal. .

Mianyang Three Steamed Foods

Mianyang people know how to cook steamed vegetables, so "Mianyang Three Steamed Foods" is famous.

Every guest who has been to Mianyang will be warmly invited by the host to taste "Mianyang Three Steamed Rice". But there are different opinions on which three steams they are and their origins.

In fact, almost all dishes can be steamed in a basket. But the more common saying of "three steaming" refers to "steamed fish, steamed meat, and steamed vegetables". At the same time, according to the steaming method, there are also powder steaming, steaming and steaming.

There is an ancient legend about the origin of "Mianyang Three Steams". At the end of the Yuan Dynasty, Chen Youliang, the leader of the peasant army, raised troops in Mianyang. In order to solve the food shortage in the army, he took advantage of Mianyang's many lakes and used fish, shrimp, snails and clams everywhere to satisfy his hunger. However, the smell of fish, shrimp, snails and clams is unpleasant, and eating too much is not good. Youliang's wife Zhang Fengdao invented the method of steaming fish, shrimp, snails and clams mixed with rice flour, which solved the need for military rations. Later, this method spread among the people and was carried forward by Mianyang people, thus forming the "Mianyang Three Steamings".

In fact, the most distinctive and delicious dish in the "Mianyang Three Steams" is "Steamed Snails with Chrysanthemum Chrysanthemum". This is the most authentic and authentic steamed dish among the three steamed dishes. You can only know how it tastes by going to Mianyang and trying it yourself.