There are also "yellow dishes" in Shenqiu Huaidian, Henan Province, but they are not called "yellow dishes". Fenyang "Yellow Cuisine" is the same as Liling "Yellow Cuisine" in Hunan, but its history should be earlier. Liling Yellow Cuisine originated in Kangxi period, while Fenyang Yellow Cuisine originated at least in Ming Dynasty, because Huaidian is close to Taizu's hometown.
It is well documented that there is a food list of Zhu Yuanzhang in June of the seventeenth year of Hongwu in Volume II of Annals of Guanglu Temple in Nanjing. Breakfast: stir-fried mutton, fried goose (jρ), pork fried with yellow vegetables, plain wonton, steamed pig's trotters, fried fish twice cooked, roasted pork (bó) and glutinous rice noodles. It is not difficult to see that the yellow vegetables and cooked meat in Fenyang are all from the dining table of the Ming Dynasty palace.
Imperial diet practice:
Boil water, compact it in a jar, pay attention to putting some leaves, pour cold water for fermentation, and then add star anise pepper water, pay attention to compaction, otherwise it will be easily crushed.
Boil mustard in water and put it in a container. It will turn yellow slowly after a day, and the longer it takes, the more yellow it will be. Sour taste will also come out, which will be more fragrant. Don't cook too much at a time, it will go bad easily if it is left for a long time, about a week, and it may be shorter in summer. Probably all the dishes can be yellow, kohlrabi and cabbage. Yellow vegetables are basically cooked after blanching, and the later cooking does not require long-term frying.