Panlong began in Jiajing period of Ming Dynasty. According to legend, in the 16th year of Zheng De in Ming Dynasty, Zhu Houzhao, the leader of Wu Zong, died childless, and Zhu Houzong, Wang Xing's cousin, went to Beijing to inherit the throne.

Before leaving Zhong Xiang, Zhu Houzong went to the teacher's Qian Dingfu to say goodbye. Ding Qian is busy ordering chef Jane to hold a banquet for his farewell. Chef Zhan thinks that the emperor's accession to the throne is like flying into the sky, so he wants to cook a dish to celebrate.

Chef Zhan made stuffing with fresh meat, mung bean powder and various condiments, wrapped it with egg skin, steamed it over high fire, cut it into dragons and buckled it on the plate. When eating, it is steaming in the middle of the table, just like a real dragon walking around. Zhu Houzong's taste is full of praise. He is called "Panlong Cuisine".

Characteristics of Panlong cuisine:

Panlong cuisine has beautiful appearance, delicious taste and rich nutrition. It is famous for "eating meat but not eating meat". It was the imperial cuisine of Ming Dynasty in China, and now it is one of the famous dishes listed on China's menu. Panlong cuisine is delicious, tender and delicious, oily but not greasy, steamed, fried, fried and stewed. Different cooking methods have different characteristics.