Dishes
1. Dong'an Zi chicken (poultry + chili + ginger + green onions)
Tang Xuanzong Kaiyuan years, there are merchants rushing to the road, into the night hungry, in the Hunan Dong'an county town of a small restaurant meals.
The owner of the crone because there is no food available, catch the child chicken killed after onion, ginger, garlic, spicy seasoning, stir-fried in sesame oil, and then cooked with wine, vinegar, salt and other seasonings simmering, the dish red oil, shiny, fresh, soft and tender, the guests were full of praise, praised everywhere this dish is wonderful.
The governor heard, personally to the store to taste, and indeed the name is true, and then called it "Dong'anzi chicken".
2. Peking Duck (poultry + pepper + cucumber + wheat)
Ming Dynasty, the people love to eat Nanjing duck, and Ming Emperor Zhu Yuanzhang especially, and even a daily meal of roasted duck said. The imperial chefs in the palace to find ways to develop a new way of eating duck food, so also developed a barbecued duck and stewed oven roasted duck these two. The former is represented by "Quanjude", while the latter is best known as "Cheap Square".
With the relocation of the capital to Beijing by Emperor Zhu Di of the Ming Dynasty, roast duck was also brought to Beijing. During the Jiajing period, roast duck spread from the palace to the people, and there was the first store in the capital.
3. White Chicken (Poultry + Ginger * 2 + green onion)
White Chicken, also known as White Chicken, Chicken with three yellow oil, more as a banquet cold dishes, for wine. It is also called "white chopped chicken" because it is boiled without seasoning and then chopped as it is eaten, so it is called "white chopped chicken".
Yuan Mei of the Qing Dynasty "with the garden food list" called the white slice of chicken, said: "Chicken work is the most huge, the dishes rely on it, so make the head of the feathered family, and other birds attached to it, for the feathered family single. There are too soup Yuan wine flavor.
4. Ginger Duck Casserole (poultry + ginger * 2 + water)
Ginger temperature, relieve cold, warm lungs and cough; duck, cold, tonic qi yin, and stomach digestion
The two with up to dry and clear the fire, the warmth of the effect of Yang's nourishing the method is as follows:
1. Duck washed and cut into pieces, ginger peeled, part of the shredded, some of the slices
2. p>2. pot into the duck, add cold water and cooking wine after boiling fish
3. casserole into the ginger and duck, pour cold water on medium heat to boil
4. turn the fire into the seasonings and vegetables slowly simmer for twenty minutes
5. into the ginger, and then ten minutes after the can be
5. Roasted Chicken (Poultry + Sesame + Chili + Pepper)
Roasted Chicken The operation is extremely simple, the preparation method is as follows:
1. After mixing the seasoning, take two thirds of the chicken body evenly coated on the internal and external surfaces, marinated for an hour
2. Marinated chicken tied to the grill, while the firewood lit
3. On the grill grill for about an hour, start brushing oil, generally need to brush four times
4. After two hours of grilling, the skin of the chicken is golden and crispy, the meat under the skin is fresh and juicy, sprinkle the remaining seasoning can be
6. Searing chicken (poultry + sesame + chili + egg)
Chicken with soy sauce and wine mixed well into the seventy percent of the oil in the searing until the golden brown, then fish out of the oil will be drained.
This method was first seen in the North and South Dynasties in the "Essentials of Qi Min", and there is a counterpart in the Qing Dynasty in Yuan Mei's "With the Garden Food List".
7. Cannon Burnt (Poultry Meat + Potato + Pepper + Cucumber)
Cannon, put the item on the utensil to bake or roast; burnt, that is, roasted meat to make it ripe, for burnt meat, Cannon Burnt is commonly referred to as the ancient barbecue.
Su Shi once in the "send Lu Yuan Han Zhi Weizhou" poem: "every shame in the smoke and fire, jade wrist pro burnt cannon."
8. hot double fresh (poultry + fish + chili + pepper)
Poultry, animal meat, fish, any two of the three cut square children skewered to the sign on the fire on the barbecue, meat fat in the flames under the sizzling nourishing oil, different oils intermingled with each other between the various types of nourishment of the meat, the fresh aroma comes to the face.
9. Stinky Mandarin Fish (fish + chili + ginger + green onions)
In the early years of the Huizhou merchants traveled far and wide, along the way to put rows, playing fish for food. Wooden barrels stored in the Mandarin fish for a long time, easy to generate foreign odor, they will be wiped with salt, turning over and over. Traveled to thousands of miles, the fish to Huizhou, gills are still red, scales are not off, the quality does not change, only the skin has a hint of strange flavor. Wash and fry in hot oil, fine fire cooking, odor all away, fresh and fragrant, known as the popular delicacies.
10. West Lake Vinegar Fish (fish + ginger * 2 + water)
Legend has it that Hangzhou Xizihu has Song's two brothers, full of experience, quite learned, secluded lakeside fishing for a living.
Unexpectedly, his brother was persecuted by the government and died a horrible death, and his brother could not take revenge, but was forced to take refuge. Before his departure, Song's sister-in-law cooked a dish of fish with sugar and vinegar, hoping that his brother would not forget the pain of being bullied by the people and his brother's hatred when he lived a sweet life.
Later on, my brother was able to get a job and avenge the death of his brother, but he lost track of his sister-in-law. One day, he went to a banquet and ate the same flavor without any intention to do so, and finally found his sister-in-law. He resigned from his post and took his sister-in-law home, where he lived in seclusion by the lake and fished for a living.
11. Wine-dusted fish (fish + sesame + chili + rice)
Select half a catty of mackerel, pickling, drying to half-dry, put into the brewed rice wine altar sealed. More than ten days, you can take out, or steamed or boiled, with the lees of the wine with the boil.
Jujube red fish, with wine, wine, sweet, wine, sour flavor. When steaming, put on the chili pepper, both a little spicy and lightly salty. In the mouth, the fish is delicate and smooth, with a long-lasting aftertaste.
12. grilled fish (fish + sesame + chili + pepper)
Grilled fish is extremely simple to operate, the preparation method is as follows:
1. Mixed seasoning, take two thirds of the uniformly coated inside and outside the surface of the processed fish, marinate for an hour
2. marinated fish tied to a grill, while the firewood lit
3. evenly turned grill and Add the remaining seasonings at the appropriate time, grilled and ready to eat
13. Scorched fish (fish + sesame + chili + eggs)
Fish marinated in salt and other seasonings, then put into the 70% hot oil, constantly turning the scorched fish until the whole fish on both sides of the golden brown, fish bones, fish tail crispy.
14. fish _ (fish + chili + pepper + rice)
_ method, that is, bad fish, and to remove the water in the fish, and then use the rice wine lees. The method is as follows:
1. rice into the pot fried and fragrant after grinding into rice flour
2. mackerel de-boned to take the net meat into slices into a basin, salt marinade for half a day, and then poured into the funnel drained
3. and then poured into another basin, add pepper, paprika mix well into a clean altar
4. cover the altar lid, plus the altar along the water, marinade for ten days into
15.townships of the countryside, the countryside of the countryside. >
15. countryside community stir-fry (potatoes + cucumber + eggs + small green vegetables)
"Society" of the name of the ancient state society, the community, so the "township" for the community, collectively referred to as the "countryside community".
The name "society" originated from the ancient state society and society.
"Guanzi - ride the horse": "square six miles, the name of the day society." That is, divided by area, six miles for a community, but also by population, twenty-five families for a community.
Countryside community because of its natural environment, production and transportation mode, is located in a more remote, poorer families, eating habits and cooking techniques are more simple. Common ingredients are washed, stir-fried with a little salt, and then eaten.
16. Cold cucumber (garlic + chili + ginger + cucumber)
Cold cucumber as a cold dish, taste refreshing sour crisp.
Cucumber, sweet in flavor and cool in nature, belongs to the spleen, stomach and large intestine meridian has the effect of removing heat, diuresis and detoxification.
"Lu Chuan Materia Medica" in the words: "treatment of fever fever, thirst, scalded; dried melon Chan long time, complement the spleen, stop diarrhea."
Staple food
17. Chicken noodle (wheat + poultry + water + small green vegetables)
Chicken noodle is a home-cooked noodle, its noodles gluten and crisp, chicken tender and juicy, with the benefit of qi, blood, tonifying the deficiency of the spleen effect. The production method is as follows:
1. pot on the fire add enough water to boil under the noodles cooked
2. noodles out of the repeated over the cool water, to be cooled after draining the water, into a bowl
3. chicken cold water in the pot, add wine and other deodorizing ingredients to cook and fish out, drained
4. chicken torn into thin shreds of blanching vegetables, and then placed in the Noodles on
5. Add seasonings for seasoning, and finally add pour
18. fish noodles (wheat + fish * 3)
Tiancong years of the Qing Dynasty, a scholar in the Beijing examination on the way to the river to drink, but saw a man in the green stone fishing. He said: "Idiot, why not save the living in the fire for fun? Taste this bowl of soup." Said the fishing rod raised, a fish flew into a porcelain bowl, suddenly turned into a glittering white soup, flew to the showman.
The showman ate the fish soup in three or two, only to feel the flavor of the continuous, slippery and not greasy, but suddenly realized, so quit the exam home to try to make this soup, as a relief for the poor. In order to commemorate the showman, the world will be this soup named "fish noodles".
19. Oil Splash Noodles (Wheat + Chili + Onion + Vegetables)
Oil Splash Noodles is a traditional noodle dish in Shaanxi, originated in the Ming Dynasty, and is famous for its freshness, sourness and spiciness.
1.The noodles are cooked in boiling water and then fished in a bowl
Their thinness is equal to that of leeks, and their thinness is comparable to that of hanging noodles, which can be formed into three-angled shapes and hollow shapes.
2. chopped scallions, pepper, salt and other ingredients and a thick layer of chili noodles together with a flat surface
3. burned hot vegetable oil poured on the seasoning, when the hot oil boiled, the pepper, chili pepper noodles scalded and full of the bowl of red, can be eaten
20. Ginger Soup Noodles (Wheat + Ginger + water + baby bok choy)
Ginger Soup Noodles ginger soup need to be used Add a little yellow wine, the original spicy stimulation evaporated, more unique mellow flavor. The method is as follows:
1. Boiled ginger broth will be inside the ginger fishing out minced, add other ingredients
2. All the ingredients into the pot add wine and some seasoning stir fry
3. Stir frying after the ingredients into the simmering ginger broth simmered for a period of time
4. Finally add the noodles in the medium heat to cook the noodles into the cooked
21. Vegetable pancakes (wheat + pepper + cucumber + baby bok choy)
Zhuge Liang auxiliary Liu Bei's first, the army is small, often pursued by Cao's troops, once surrounded in the Yi River, Blossom River, the pots and stoves are lost, and the soldiers are hungry and sleepy and can not make a meal, Zhuge Liang let the cooks to water and flour as a slurry, will be gold (tongluo) placed on the fire, the stick will be the rice slurry flattened out, fried out of the fragrant pancakes, the general eaten! After eating the pancakes, the generals were demoralized and were able to escape from the siege. Local people also learned this method of cooking, but the copper Luo expensive, and easy to crack, people will be iron into the Luo-shaped pancakes, and add vegetables to enrich the level of its entrance, so that it is more fresh and crispy.
22. Pepper pancakes (wheat + pepper * 2 + animal meat)
Pepper pancakes originated in Fuzhou "onion meat pancakes", in the Minnan language, "Fuzhou" coincides with the sound "pepper", so the name "pepper".
Pepper Cake originated from Fuzhou's "green onion and meat cake", which sounds like "pepper" in Southern Minnan dialect.
Freshly chopped green onion and finely chopped meat are seasoned to a salty and slightly sweet flavor and then mixed with pepper. In addition to the "hairy noodles" of a typical pan-fried bun, the crust is also made with a bit of "shortening" so that it is not overly crispy, but not too hard to bite into.
With charcoal, the stove burns hot, the iron plate burns red, and after taking out the charcoal, the cake is stuck to the wall of the tank, and after more than ten minutes, the aroma of the pepper cake comes out of the nostrils.
23. Paste soup powder (wheat + soy + pepper + fish)
Paste soup powder "powder" is ordinary round rice flour, the former "paste soup" with fish is not a fresh fish soup, but the evening to the market to collect unsold rotten fish, fish miscellaneous. Instead, the fish used in the old "paste soup" was not fresh fish boiled in the soup, but unsold fish and fish miscellaneous collected from the vegetable market in the evening. After boiling all night, the fish boiled to the bone meat, in order to remove the fishy smell, then add a lot of pepper, and because the customers are mostly in the dock to do the porter's labor, in order to resist hunger, and then add raw rice flour to start the thick paste.
Winter morning, the laborers eat a bowl of meat with a little hot, spicy, and can temporarily top hungry thick paste soup noodles, is also a kind of enjoyment.
24. Vegetarian noodles (rice + cucumber + water + small green vegetables)
After the completion of the Spiritual Canal, Emperor Qin Shi Huang visited the landscape of Guilin in microdress. He had a hobby and loved to use carp whiskers and fish maws to drink. Li River carp is very much, Qin Shi Huang was pleased, called the boatmen fishing. But because a meal to use a lot of carp in order to fry out, the tour only half a month, they killed thousands of carp.
This action anxious Li River in the carp king, swearing that they want to Qin Shi Huang's cruise ship arch over, let him buried in the belly of the fish! The river Bo in a hurry, with rice grinding made "fish whiskers", fish belly "as a substitute. Qin Shi Huang ate it and was delighted, and since then there has been rice flour.
25. Ginger rice (rice + ginger + water + small green vegetables)
Ginger rice is the flavor of the She ethnic snacks, with a taste of spicy, fragrant, fatigue effect, the method of preparation is as follows:
1. Ginger washed and dried sliced and sliced to continue to dry three to four days after the slicing
2. Ginger slices of the sun-dried in the mortar and grind it into powder, it will be obtained ginger powder
3.
3. Ginger powder is mixed into the amalgamated rice, let it sit overnight and add a few ingredients to taste
4. Steam it in a pot and put in the side dishes, and then steam it through
26. Shuitong Duck Porridge (Rice + Pepper + Ginger + Poultry)
"Porridge is beautiful and tastes like new rice, and the robe is warmed up to replace the old sheep"
Duck Porridge, or wassail congee, is a kind of congee that is not made from the same ingredients. p>Duck congee, or rasping congee, tonifies deficiency, nourishes yin and blood, strengthens the spleen and stomach, and reduces edema.
Select the countryside four or five months big enough water cormorant duck, boil a large pot of water will be adjusted to the fire, plus Beiqi, Codonopsis and other warm tonic medicinal herbs, will be dealt with under the pot of light duck, relying entirely on the temperature of the water to slowly soak the duck cooked. The duck is then cooked in a pot, the oil is skimmed off, and only the broth is used to make a thick congee rich in gelatin by adding the newly released rice. The duck congee melts in your mouth and leaves a sweet smell on your teeth; the duck meat is smooth and slightly tough, and you can chew it for a long time.
27. fish congee (fish + rice + water + small green vegetables)
Fish congee, light taste, rich in nutrients, can alleviate the spleen and stomach weakness, insufficient qi and blood, tiredness, less food, loss of appetite, the system is as follows:
1. mackerel scales and bones, take the net meat into thin slices to be used
2. casserole pot with water and then boiled over high heat, add the washed rice and boiled into a porridge
3. porridge cooked into the fish slices a little boil, slightly add a little seasoning mix can be, need to be served while warm
Soup
28. chicken soup (poultry + green onions + water + small green vegetables)
Chicken soup is a common soup, the production method is as follows:
1. chicken slaughtered and washed to remove the oil, the water blanched for two minutes to remove the blood water
2. blanched chicken along with ginger and other garnish seasoning into the pot, large fire boil to small fire simmer for 3 hours, add the right amount of salt can be out of the pot
Chicken, sweet, flat, to the spleen, stomach, large intestine meridian, with warmth and tonifying the spleen, beneficial to the qi, nourishing blood, supplementing the deficiency of the essence, yin moistening the skin efficacy
"Compendium of Materia Medica" in the words: "beneficial to the stomach, clearing the spirit. Clears the mind."
29. Fish soup (fish + ginger + water + baby bok choy)
Fish soup is a common soup, the production method is as follows:
1. Fish and ginger in a pot, frying with oil on both sides, to be the surface of the golden, add enough hot water, and then turn to medium heat
2. Soup boiled to a small fire simmering for thirty minutes, add seasoning, three minutes to the pot
3. /p>
Carp, sweet, flat, into the spleen, stomach, large intestine meridian, with the spleen and dampness, warming the efficacy of the lower gas, can be a cure for the spleen and stomach weakness, less weak.
The Yunnan Materia Medica has the following words: "harmonizing the five viscera, promoting blood circulation, and eliminating accumulation.
30. Vegetable soup (cucumber + water + small bok choy + cabbage)
Vegetable soup is a common soup, there is a tonic for the spleen and qi, qi and phlegm effect, its method is as follows:
Bok choy, cabbage and other vegetables after washing and cutting into chunks into a pot, add a sufficient amount of cold water and cook over high heat to boil to a gentle fire, add seasoning for seasoning, flavored uniformly, then out of the pot can be.
31. Pepper soup (pepper * 2 + soybean + water)
Pepper, warm, down the gas, phlegm, detoxification, made of soup can be safe organs, food to go to the cold, so as to solve the dry vomiting boredom, gas, stomach pain. The method is as follows:
1. pepper into the stone mortar grinding into the pot, add cold water, medium heat to boil
2. into the tofu and then turn to the fire, and seasoning, simmering for five minutes after the pot
32. ginger soup (ginger * 3 + water)
Ginger soup is a popular folk medicine to drive away the cold, to prevent and control the wind-cold soup. Mainly by ginger, oil and salt, etc. with boiled into soup to drink. The method of preparation is as follows:
1. Select the skin without cracks, bright color, soft, full shape of fresh ginger
2. Wash the ginger and cut into segments, as little as possible to remove the skin or not remove the skin
3. Put the right amount of water in the pot, with the ingredients together into the boiler, boil and then add oil and salt to taste that is ready
Sauces
33. Chili sauce (chili * 2 + ginger + water)
34. Ginger + water)
Chili sauce, chili peppers chopped with hot oil and other seasonings, spicy and delicious.
Chili pepper is pungent and hot in nature, belonging to the heart and spleen meridians. It has the effect of warming the middle and dispersing cold, lowering qi and eliminating food. It is mainly used for treating cold stomach and stagnant qi, distension and pain in the epigastrium, vomiting, diarrhea, rheumatic pain and frostbite.
Yao Kecheng in the "Food Materia Medica" has said: "eliminating dormant food and solving the knot of gas, opening the appetite, repelling evil, killing fishy gas and all poisons."
With Ming, "Herbal Flower Spectrum" records, chili peppers originally known as "pepper", introduced to China in the Ming Dynasty.
34. Pepper Sauce (Pepper*2+Ginger+Water)
Pepper sauce, pepper ground into powder with other seasonings for modification, pungent aroma.
Pepper is pungent, hot, and belongs to the stomach and large intestine meridian. It has the effect of warming the middle and dispersing the cold, lowering the qi and expelling phlegm.
The Compendium of Materia Medica says: "Warms the intestines and stomach, removes cold and dampness and regurgitation, deficiency and cold accumulation, yin poison, and floating heat and pain in the teeth."
In the early Ming Dynasty, pepper can become hard currency with silver, cloth and silk, the price to the court to pay the land tax. Officials and businessmen ushered in, a catty pepper, become a gift. Until the middle and late Ming Dynasty, pepper began to appear on the people's table.
35. Ginger sauce (ginger * 3 + green onions)
Ginger sauce, ginger shredded with other seasonings for modification, fresh and spicy flavor.
Ginger is pungent in flavor and mildly warm in nature, and belongs to the lung, spleen and stomach meridians.
It has the effect of relieving cold, warming the surface, stopping vomiting, warming the lungs, relieving cough and detoxifying, and is often used for wind-cold cold, cold spleen and stomach, cold stomach and vomiting, coughing, and detoxifying fish and crab.
Jin Gui Yao Liao has said: "Half-summer, ginger juice are good to stop vomiting, combined with good; and has the function of appetizer and the middle. Used for gastric qi disharmony, vomiting and retching."
Eggs
36. Eggs (eggs * 2 + pepper + green onion)
Eggs are sweet in flavor and flat in nature, and are attributed to the spleen and stomach meridians. With nourishing yin and dry, nourishing blood and fetal efficacy
Lying eggs entrance salty and tender, color and flavor are good, and happiness and well-being of the meaning of the production method is as follows:
1. pot of water with salt boiling, and then with a small fire, ginger eggs in the water to cook, fished out and put into a bowl
2. will be the side dishes and spices into the bowl, and with the boiled eggs of the soup rushed into the can be