There is an old herdsman named Soriha in the house. Kublai Khan was tired, hungry and miserable at this time. Soriha is so poor that he doesn't even have a chopping board. He must be a noble person when he sees that people who take shelter from the rain have extraordinary tolerance, kindness and affinity. He washed his hands and cooked quickly, and used his quick wits. He made dough from buckwheat noodles, kneaded it into a square the size of a finger egg, and put it on the edge of a straw hat to shape it. Soriha didn't know, when a sparrow flew into the hole from the outside to hide from the rain. Soriha saw that the roll looked like a sparrow egg and said it should be called "Ma Shizi". Kublai Khan nodded. Since then, the name of "Ma Shizi" has spread like wildfire.
2. The origin of hemp food is the pasta that Guanzhong people often eat. Roll it into a round piece with water, cut it into small squares, and roll it into a small roll with your thumb, which looks like an ear, so it is commonly known as "cat's ear". In addition, the meat, tofu, red and white radish are diced and fried with soybeans, fungus, yellow flowers and chopped green onion. Boil the water, put the arugula in the pot, mix it with the fried vegetables and cook it. When eating, it is especially delicious with minced coriander, spicy oil, sauce and vinegar.
Eating hemp food is common in Guanzhong, but few people know the origin of hemp food. The Diet written by Hu Sihui in Yuan Dynasty recorded hemp food. He said: "Baldness and numbness, one hand left. Make it with noodles. After the mutton is fried, use the broth, stir-fry the onion, mix well, and add garlic vinegar coriander powder. " The Complete Collection of Housekeeping Necessities compiled in the Ming Dynasty also said: "Naked hemp food, also known as naked hemp food, such as * * * food, is mixed with water, soaked in cold water, rubbed into thin slices by hand, cooked in a pot, fished out the juice, fried in acid and eaten at will."
According to the above documents, it shows that hemp food was popular in Yuan and Ming Dynasties, and it was the food of the people. The word Ma Shi may be transliteration of minority languages. At that time, the practice of hemp food was no different from today's. It could be fried or served with vegetables and sour soup.
3. The geographical story of Ma Shi Ma Shi, and a traditional snack called Ma Shi, Ma Shizi or Ma Shizi.
Northerners call it "hand-skimmed noodles" and "twisted noodles", while southerners call it "cat ears" and "hollow noodles". The mountainous area of Ningxia is called "Ma Shizi", and Sichuan is used to calling it "two sides" or "fish drilling sand".
Ma Shi was invented by Semu people in Yuan Dynasty. The history of this kind of pasta can be traced back to the Yuan Dynasty. Dr. Hu Sihui, a dietetic doctor in the Yuan Dynasty, said in his masterpiece "Diet is about to begin": "Bare sesame noodles are used to eat noodles. Bare sesame noodles use 6 kilograms of white flour and one foot of mutton. Stir-fried meat for horses. Prepare the broth, stir-fry the onion and mix well, add garlic cheese and coriander powder. "
This refers to another kind of food stewed with soup and hemp. Huang Zhengyi, a gourmet in the Ming Dynasty, also explained in the book "Beads": "Bare sesame food is a kind of food made of flour and fried in gravy when cooked."
The contemporary classic "Complete Works of Household Necessities" has a detailed description: "Bald hemp is eaten along the noodles, with small round bullets in water, soaked in cold water, pressed with small pancakes in the palm of your hand, cooked in a pot, what you take out, fried sour meat, and eaten at will." History books have a very specific description of the production, cooking and eating methods of bald hemp food.
According to the research of nutritionists and gourmets in China, the braised snack "Cat's Ear" in restaurants in large and medium-sized cities such as Hangzhou, Beijing, Shanghai and Xi 'an evolved from the ancient food "Bare hemp". Mr. Jia Pingwa called it "Em-Em" (northern Shaanxi dialect) in Shaanxi Snacks Notes.
Guanzhong people call it hemp eating cat ears. Buckwheat flour is used as raw material, and now, white flour is the main raw material.
Squeeze the egg dough on a clean straw hat and chew it slowly. Cut it into thick slices and eat it lazily. Mainly distributed in Shaanxi, it is a simple daily diet that everyone likes.
4. The historical allusion of scorpion twist was called cold file in ancient times. More than 2000 years ago, Qu Yuan, a famous patriotic poet in China, wrote The Songs of Chu. Evocation, there is a sentence that says "there is something wrong with the honey bait." What are the honey bait, enamel \ \ \ \ enamel? Lin Hong's textual research in Song Dynasty: "A glutinous rice line is a person who lacks water", "A glutinous rice line is a cold food, so there is nothing suspicious". Liu Yuxi, a poet in the Tang Dynasty, once wrote a poem entitled "Cold Weapons": "The delicate jade hand has been ground several times, and the green oil has been fried into light yellow and deep. It doesn't matter if you sleep in the spring at night, but it's hard for a beauty to hug gold. "
But some people say that this is not written by Liu Yuxi, but an advertisement poem written by Su Dongpo for an old woman who sells "cold food". No matter who the original author is, this poem vividly describes the "cold weapon" of fried food, which is sweeping and enough to make people drool. So what exactly is a cold tool? In the Compendium of Materia Medica written by Li Shizhen in the Ming Dynasty, it was clearly stated that "cold dishes can be eaten as soon as they are opened, and glutinous flour and flour are used to knead them into a circle with little salt ... The entrance is as crisp as Ling Xue". It can be seen that prickly heat and twist, an ancient unusual food, can be compared with it.
There is also a legend about why the ancients ate "cold utensils". It turns out that the day before in ancient Tomb-Sweeping Day was a folk cold food festival, and it would take three days to catch fire. There is a record in "The Story of Nakano" written by Lu Yao in Jin Dynasty that "mesons introduced the food of fire and cold one hundred and fifty days after the winter of Sunday". It is said that meson tui lived in exile with his son Zhong Er for 19 years. When he was starving in Zhong Er, he once gave his share to the monarch, which can be described as loyalty. However, after Zhong Er returned to power as Jin Wengong, he forgot meson push when discussing merits and demerits. So meson pushed his mother to Mianshan to live in seclusion. One day, Jin Wengong suddenly remembered meson push and personally took people to Mianshan to look for it. When he disappeared, he ordered the release of Yamakaji, trying to drive the mother and son out. Unexpectedly, meson refused to see Jin Wengong, and both mother and son were burned to death. So Jin Wengong was very sad and angry with the fire. Three days before his death, he ordered meson to push the national fire ban, so there was a cold food festival. What shall we eat without fireworks for three days? That's the refrigerator, fried, which can be preserved and kept crisp and skinless. Of course, it is the most ideal food.
5. Can you cook hemp food in the first month? You can cook hemp food in the first month.
Ma Shi, also known as Ma Shi, Ma Shizi or Ma Shizi, is an authentic traditional snack. It is called "hand-skimmed noodles" and "twisted noodles" in the north of China, and "cat's ears" and "hollow noodles" in the south.
The mountainous area of Ningxia is called "Ma Shizi", and Sichuan is used to calling it "two sides" or "fish drilling sand". Ma Shi was invented by Semu people in Yuan Dynasty.
The history of this kind of pasta can be traced back to the Yuan Dynasty. Dr. Hu Sihui, a dietetic doctor in the Yuan Dynasty, said in his masterpiece "Diet is about to begin": "Bare sesame noodles are used to eat noodles. Bare sesame noodles use 6 kilograms of white flour and one foot of mutton. Stir-fried meat for horses. Prepare the broth, stir-fry the onion and mix well, add garlic cheese and coriander powder. " This refers to another kind of food stewed with soup and hemp.
Huang Zhengyi, a gourmet in the Ming Dynasty, also explained in the book "Beads": "Bare sesame food is a kind of food made of flour and fried in gravy when cooked." The contemporary classic "Complete Works of Household Necessities" has a detailed description: "Bald hemp is eaten along the noodles, with small round bullets in water, soaked in cold water, pressed with small pancakes in the palm of your hand, cooked in a pot, what you take out, fried sour meat, and eaten at will."
History books have a very specific description of the production, cooking and eating methods of bald hemp food. According to the research of nutritionists and gourmets in China, the braised snack "Cat's Ear" in restaurants in large and medium-sized cities such as Hangzhou, Beijing, Shanghai and Xi 'an evolved from the ancient food "Bare hemp".
Mr. Jia Pingwa called it "Em-Em" (northern Shaanxi dialect) in Shaanxi Snacks Notes. Guanzhong people call it hemp eating cat ears.
Buckwheat flour is used as raw material, and now, white flour is the main raw material. Squeeze the egg dough on a clean straw hat and chew it slowly. Cut it into thick slices and eat it lazily.
Mainly distributed in Shaanxi, it is a simple daily diet that everyone likes.
6. Legend of the historical origin of Mapo tofu, a famous Sichuan dish.
Why does Mapo Tofu get its name? There is a legend circulating in Chengdu, Sichuan:
During the Guangxu period of Qing Dynasty, a shopkeeper named Wen in Chengdu Sauce Garden had a pockmarked daughter named Wen. She married Chen, a shopkeeper who runs an oil mill in Majia. 10 years later, her husband died unexpectedly while transporting oil. After her husband died, the life of Jojo and her sister-in-law became a problem. Oil carriers and neighbors bring rice and vegetables to help them every day. Jojo's neighbors are a tofu shop and a mutton shop. She stewed minced mutton and tofu into mutton tofu, which was very spicy and the neighbors thought it was delicious. So, the two aunts changed the house into a food store, with the front store and the back room, and used mutton and tofu as signature dishes to entertain customers. Snack bars are cheap and good, and their business is booming. Jojo didn't remarry after being widowed, and has been selling mutton and tofu for a living. After her death, in order to commemorate her, people called mutton tofu "Mapo tofu", which has been used ever since.
Now, "Mapo Tofu" has become a ubiquitous home-cooked dish, which has traveled across the ocean and is deeply loved by foreign friends.
Legend 2
The legendary Mapo, whose real name is Chen, makes tofu for a living. During the Tongzhi period of the Qing Dynasty, Wanfuqiao in Chengdu was a gathering place for merchants. Mrs. Chen runs a tofu shop here. Because of her superb skill in ordering sauce, the tofu made is white and tender, and the tofu dish made has a unique flavor and business is booming.
Unexpectedly, this caused her to be jealous of the proprietress of a tofu shop in Mentou. One day, a passerby came to Mrs. Chen's shop with two Jin of beef stuffing and took a seat. The proprietress of the tofu shop opposite winked at the guest because she was young and a little beautiful. The guest was surprised for a moment and forgot that the bag of beef stuffing was to be delivered to her door. Mrs. Chen was angry and annoyed when she saw this scene. At this moment, several guests came in. They looked at the minced beef on the dining table and said they wanted to eat fried tofu with beef. Mrs. Chen didn't want to use other people's minced beef, but the guests needed it badly, so she cooked it with tofu. Unexpectedly, this dish is delicious and delicious, and more and more people eat it. Business is extremely hot and endless.
Angry and jealous, the owner of the grocery store across the street spoke ill of Mrs. Chen in front of customers, saying that she was ugly and pockmarked. Mrs. Chen is a generous person. In the face of all this, she shrugged off it and tried to do her own business. Later, she simply hung a big sign of "Chen Mapo Tofu" on her door. Later, the store became more and more famous, and Mapo tofu, a popular delicacy, became the most famous tofu dish in the world.
Legend 3
Chen Mapo Tofu (people used to call it Mapo Tofu) was founded in the first year of Tongzhi in Qing Dynasty (1862) by Wanfuqiao in the north outside Chengdu, formerly known as "Chen Restaurant". Chen Chunfu, the shopkeeper, died long ago, and the small restaurant was run by the proprietress. The female boss is slightly numb, called Chen Mapo. At that time, Wanfu Bridge was a short and quite wide wooden bridge across Fuhe River. There are high railings on both sides, on which are bridge pavilions and golden paintings for catching fish. There are often small businessmen and pawns on the bridge, and the coolies of sedan chairs and carts stop here. The customers of "Chen Restaurant" are mainly oil porters. These people often buy tofu and beef. Then scoop some vegetable oil from the oil basket and let the proprietress process it for her. After a long time, Chen has the unique skill of making tofu. Cooked tofu is delicious. Extraordinary has won people's love, and Chen's tofu is also famous for it. In the late Qing Dynasty, there was a poem to prove it: the eater wanted to eat: Mapo Chen was famous, tofu was best baked, the curtain on Wanfu Bridge moved, and Mr. Wang was drunk. Literati and poets often stay here. A busybody looked at the pockmarked face of the boss and played with Chen Mapo's tofu. This statement spread like wildfire and became a beautiful talk. Therefore, this restaurant was named "Chen Mapo Tofu". According to a survey of Chengdu, Chen Mapo's tofu was listed as a famous food in Chengdu in the late Qing Dynasty. Thanks to the continuous efforts of Chen Mapo's bean curd descendants, Chen Mapo's Sichuan Restaurant has enjoyed a long-standing reputation since 140 years ago. And famous at home and abroad, won the praise of domestic and foreign gourmets.
7. What's the taste of Shaanxi cuisine? How old is it? Shaanxi cuisine, also known as Qin cuisine, is one of the local cuisines in China.
There is only one main flavor of each dish, sour, spicy, bitter, sweet and salty, and other flavors (including various compound flavors) are subordinate.
As early as 3,000 years ago, "Eight Treasures of the Western Zhou Dynasty" appeared, which was the first development peak of Qin cuisine.
In seasoning, Qin cuisine is unpretentious, focusing on the inner taste and fragrance, followed by color and shape. One of the characteristics is outstanding main flavor and pure taste. Although many condiments are used in a dish, there is only one main flavor of each dish, and only sour, spicy, bitter, sweet and salty is dominant, and other flavors (including various compound flavors) are subordinate. Another feature of Qin cuisine is its outstanding fragrance. Compared with the four major cuisines, Qin cuisine uses coriander as the ingredient, but also uses pepper, aged vinegar, garlic and pepper. The purpose of choosing these seasonings is not simply for spicy, sour and hemp, but mainly for its fragrance. Such as Chili, hot sauce, pickled pepper, Chili bean paste and so on. It is used in brothers' cuisines, while dried peppers are used in Qin cuisine. Dried Chili peppers are cooked in oil and picked out, spicy, spicy but not strong; When vinegar is boiled in oil, the acidity decreases and the aroma of vinegar increases. Zanthoxylum bungeanum is boiled in oil, and the hemp flavor is weakened, but the pepper flavor is increased. When garlic is cooked in oil, the spicy taste is weakened and the garlic flavor is enhanced. Take "fried kidney flower" as an example. When the oil is hot, the garlic slices will smell as soon as they enter the pot, and then cook with vinegar. The kidney is tender and fragrant, and it has a unique flavor. Another example is "Sauced Chicken". Brothers' cuisines use small ingredients first, then sauce, and then diced chicken. Qin Cai is mixed with sauce first, so that the noodle sauce gives off a sauce flavor, and then mixed with small materials and diced chicken, so the flavor is particularly prominent.
According to the Book of Rites, The Book of Rites and The Book of Songs, the eight treasures of the Western Zhou Dynasty (namely, spring jujube, cannon dolphin, cannon, Pearl Krabs, jujube, Zhan, etc.) appeared more than 3,000 years ago, and have formed a wide range of materials, strict selection of materials, emphasis on knife skills and fire skills, and the use of oil, salt and sauce. Strict organization and scientific division of labor in cooking institutions, food hygiene, homology of food and medicine, banquet mode, food etiquette, etc. , has a wide and far-reaching impact on later generations. This is the first development peak of Qin cuisine.
During the Qin and Han Dynasties, Qin cuisine reached its second peak. The original taste of Lu's Spring and Autumn Annals, edited by the editor, comprehensively summarizes the cooking achievements in the pre-Qin period, and systematically and scientifically expounds the aspects of cooking from material selection, processing to seasoning and cooking time, which has been guiding the cooking practice in China, and many of its viewpoints are still correct today. By the Han Dynasty, the catering industry was already "confusing customers and overlapping cases" (On Salt and Iron), and Hu Shi was introduced to divide the red and white cases (Han Shu Guan Bai Gong Qing Biao), and imported gourds, watermelons, carrots, beans, onions, peppers, spinach and walnuts were also introduced.
During the Sui and Tang Dynasties, Qin cuisine reached its third peak. At that time, Chang 'an, the capital of the west, had developed into one of the largest cities in the world. There are not only many restaurants and restaurants, but also large-scale operations, which can set up a national history supplement for "three or five hundred people". The raw material for cooking is "Eight Treasures of Land and Water" (Bai Juyi's "Light Fat"), and there are countless delicious dishes. Wei Juyuan's "barbecue" alone has 58 famous dishes, which are delicious. The description of "Red Hump" and "Rhinoceros Tendon" and Du Fu's "Two Ways" reflected that the tableware at that time was very exquisite. It also pioneered color cold spelling, which can be used to spell out beautiful "Wangchuan sample" with raw materials such as bacon, stew, shredded pork, bacon, minced meat, pickles and vegetables. Paired with cold foods such as "cold Sophora leaves". At this time, the theory of dietotherapy is more systematic, and the main works are Dietotherapy Thousand Girls by the famous doctor Sun Simiao, Compendium of Materia Medica by Chen Cangqi, the chief magistrate of Sanyuan County, and Dietotherapy Materia Medica by Meng Wei, the secretariat of Tongzhou.
After the late Tang Dynasty, due to frequent wars in the north, the political and economic center of the whole country gradually moved southward, and Beijing was the capital of Yuan, Ming and Qing dynasties. The political status of Shaanxi and xi is not as good as it used to be. But as an important town, rich and powerful gentry still gather here. In this long time, Qin cuisine has also developed slowly. Until the 1930s, Xi 'an and other places became more important, the economy and culture developed further, and the catering industry became more prosperous.
During the War of Resistance against Japanese Aggression period, Qin cuisine reached its fourth peak. Restaurants and western food from Beijing, Tianjin, Shandong, Henan, Shaanxi, Sichuan, Hunan, Guangdong, Hubei, Huaiyang and Suzhou and Wuxi have entered xi 'an, Xianyang, Baoji and Hanzhong. Especially in An, there are more than 100 large and medium-sized restaurants alone, which has injected fresh blood into Qin cuisine. In terms of techniques, in addition to inheriting and developing the frying, frying, stewing, boiling, brewing, roasting, stewing, steaming and boiling of Zhou, Qin, Han and Tang dynasties, it also absorbed the roasting, rinsing, relying on fire and frying of foreign aid. Gradually formed a unique style with comprehensive technology, rich texture, diverse tastes and wide adaptability.
8. What is the difference between the historical changes of light cakes from ancient times to the present? According to legend, during the Jiajing period of the Ming Dynasty, Qi Jiguang led an army to pacify the Japanese invasion in Fuqing. In order to attack the enemy in time and annihilate the enemy, the army often does not make a fire to cook, while the soldiers of Qijiajun make their own biscuits as dry food in the north. This kind of sesame seed cake is the embryonic form of Fuqing light cake.
Later, the soldiers found that although sesame seed cake can satisfy hunger, it is easy to get angry when eaten too much, which is difficult to digest and often leads to constipation. Smart Fuqing people add salt to the dough to improve the taste, add alkali to help digestion, pat sesame seeds to moisten the stomach and dry the fire. This kind of improved scones became the favorite dry food of the soldiers of the Qijia Army, and made great contributions to destroying the enemies of the Tian Niu stronghold of the Qijia Army. In order to commemorate Qi Jiguang's recumbent achievement, people call this kind of scones light cakes. Fuzhou people used to bake cakes with charcoal. Nowadays, in order to save trouble, most of them are baked in an electric oven. Fuqing people still keep their own way of making light cakes, which is both fresh and interesting. To put it mildly, it can be called a labor art that combines music and dance. It is said that many talented Fuqing light cake chefs can bake this crisp and fragrant Fuqing cake only in Fuqing. Once they left Fuqing to bake in other places, the cakes were not so crispy. Some people say that this is related to the water quality in Fuqing, while others say that only pine needles collected from Fuqing Mountain can be used as fuel to bake such fragrant cakes. Fuqing light cake is made of superior materials and has a unique production method. It looks golden and pleasing to the eye, smells fragrant and attractive, and tastes crisp and delicious, far from being comparable to Sichuan sesame cakes and northern sesame cakes. Light cake is made of refined flour as the main raw material, with appropriate amount of salt and alkali, kneaded into dough with water, kneaded into a cake shape, patted with sesame seeds, punched in the middle, put into a special cake oven baked in advance, and then baked with newly picked pine needles until crisp, and shoveled out.
Small shops selling light cakes in Fuzhou are all mixed with shops and workshops. Fuqing's light cakes are made by workshops and distributed to vendors for sale. So in Fuqing, stalls selling light cakes can be seen everywhere along the street. Light cakes piled up on the stall and became a street scene in Fuqing.