Babel bean curd soup was created in Suzhou, but spread in Hangzhou. The reason can be found in Emperor Kangxi. When Emperor Kangxi made his first southern tour, he came to Suzhou and lived in the official's son of the Weaving House. Cao Yin, who was in charge of the Weaving House, waited on him and procured all kinds of treasures for the emperor to taste. Who knows that Kangxi's journey was tiring, his appetite was defeated, and he had no interest in all kinds of delicacies. This can be anxious for Cao Yin. If you don't serve the emperor well, you will lose your head.
He racked his brains before he came up with a way to solve this crisis by recruiting famous chefs with heavy money. Cao Yin asked Zhang Dong, the famous chef of Deyuelou, to be selected. G made a light and fresh Su-style dish with Jiangnan flavor, which made the emperor eat comfortably. Zhang Dong? G is worthy of being a master. He makes eight dishes with excellent color, fragrance and taste with fresh vegetables and fruits from the south of the Yangtze River. Among them, there are eight-treasure tofu soup made of shrimp, ham, chicken, mushrooms and other ingredients together with tofu. Emperor Kangxi ate it and immediately had a big appetite.
After Kangxi returned to Beijing, he put Zhang Dong? G was transferred to the imperial kitchen, and he was rewarded with five kinds of top hats, which were specially made for Kangxi, such as sweet bean curd soup and other Soviet-style delicacies. Kangxi was particularly fond of the eight treasures bean curd soup in Su cuisine. Not only do they often make royal meals to reward their officials, but whenever ministers return home after retirement, they give them the formula of eight-treasure tofu soup to show their reward for their life's work. The imperial kitchen specially printed a batch of recipes of sweet bean curd soup, and sent them to the rewarded ministers after paying a fee. The sweet bean curd soup spread to the place with the official officials.
There was a Wang Taishou in Hangzhou who inherited the recipe given by his ancestors, so he took this dish as the highlight of the public banquet, and this dish became a famous dish in Hangzhou. Unfortunately, this dish has always been circulated in the court and the government. Due to the closure of the upper class, it failed to flow into the people, and then it was gradually lost. It was not until after liberation that this dish was excavated again.
Huofei decoction
Suzhou famous dish "Fei Tang" is a famous soup at home and abroad. It is made from the viscera of Spanish mackerel produced in Taihu Lake in Mudu area, after a little processing, and mixed soup with seasoning. Fei Tang is tender and clear, fat but not greasy, and delicious. Spanish mackerel has a green back with black patterns and a white belly, also known as bubble fish. It goes on the market in August 8-- 10/0 every year, so there is a saying that "you can have a good time in autumn and eat spot liver". Feifei decoction is also called spot liver decoction. In Mudu, the main course of each restaurant is fish, but because the cooking methods are similar, each restaurant keeps its own dishes, which is very light.
Shijia Hotel, which was founded in Qianlong of Qing Dynasty, had a good reputation and a large storefront. Later, the business was sluggish and the expenses of big stores were high, which gradually failed to support. Master Shi, the shopkeeper, was very anxious, thinking about how to renovate the cooking of fish and vegetables all day. One day, when he got home, his wife fried a fish offal for him to eat. He ate and felt a little thirsty, so he poured a bowl of boiled water to drink. Boiled water tastes tasteless, so Master Shi conveniently pours boiled water into the fish dish, and then takes it up and drinks it. Unexpectedly, the soup mixed with boiled water and fish offal tastes quite good. Master Shi was inspired: Why not use fish viscera to make soup? It tastes good and the price is cheap. It was autumn, and Spanish mackerel was the most abundant. Master Shi sliced the internal organs of Spanish mackerel in the shop and made a soup. This soup tastes very delicious, which is different from all the fish dishes in Mudu town. After Shijia Hotel introduced this squid soup, more and more people came to taste it, and the business was very prosperous, which suddenly turned around the hotel's business situation, so that some people said that "there was a soup with lung, and then there was Shijia Hotel".
With the inheritance and development of several generations of famous teachers in Shijia Hotel, Feitang has a more unique flavor and an increasing influence. 1929 Mid-Autumn Festival, it's another fat and refreshing season. On his way home from visiting Taihu Lake to enjoy osmanthus, Yu Youren, a veteran of the Kuomintang, also specially came to Mudu Shijia Hotel to taste the lung soup. Yu Youren was very happy to eat, and he also improvised a poem: Old osmanthus blossoms all over the world, watching flowers travel around Taihu Lake; It's especially memorable to return to Mudu, thanks to Shijia Pufei Decoction.