"Steamed pork with rice flour" was popular in Mianyang in the old days (including Tianmen, Honghu, Qianjiang and Mianyang, now renamed Xiantao). Known as the "Hometown of Steamed Vegetables", it is one of the famous "Three Steams in Mianyang". The story of "Mianyang Three Steams" is a household name. According to legend, "Mianyang Sanxi" began with the story of Chen Youliang, the leader of the peasant uprising in the late Yuan Dynasty. At that time, on the eve of Chen Youliang's expedition to collect rocks from his hometown Mianyang, in order to comfort the soldiers and boost morale, army chefs were asked to cook some hometown dishes according to the word "Zheng", which meant victory in the expedition. The clever chef cooked steamed fish, steamed meat and steamed dumplings according to the meaning of "signing" and "steaming". Chen Youliang's wife, Roche, washed and cut off a ready-made green vegetable, mugwort leaves, steamed rice noodles with steamed fish, mixed with seasoning and served on the table. The soldiers liked it very much and were full of praise. Since then, people in this area have followed suit, and on festive days, they also entertain guests with "three steamed dishes", which has been passed down to this day.

Jiangxi

Yuan Mei's Suiyuan Food List records the meat steamed with flour. "Not only is it delicious, but it is also delicious." . Go to see the water, so the taste is unique. Jiangxi people are also cooking. "

Henan Province

Emperor Chongzhen traveled incognito in the late Ming and early Qing Dynasties and arrived in Zhenghan. On an outing, he came to the Ming Tombs (Fenghouling). It's getting late and he's hungry. It was too dark for him to go back to the shop, so he stayed in a farmer's shop called Ding. The kind Shi Ding couple are very hospitable. They took out the buckle bowl meat that they were going to eat at home for the New Year, processed it and gave it to Chongzhen as food. Chongzhen was very happy after eating. When Shi Ding and his wife told him that this was their ancestral steamed meat, they even missed the taste just now. It was sweet and salty. Fat but not greasy, with endless aftertaste.

When he left at dawn the next day, Chongzhen said to chef Ding, "It's wonderful to eat powder and meat; It's a great pity not to invite Hou Ling to Seoul! It's a pity not to eat steamed pork with Shi Ding powder! " Later, Chongzhen told them his identity, and appointed Chef Ding as the chef and followed him into the palace. Since then, steamed pork with Shi Ding rice noodles has been passed down to this day.

Hangzhou

Steamed pork is a famous specialty in Hangzhou and enjoys a high reputation. Beginning in the late Qing Dynasty, it is said that its name is related to the wind and load of Qu Yuan, one of the "Ten Scenes of West Lake". "Quyuan Fenghe" is located at the northern end of Su Causeway, where there are many lotus flowers. Every summer, the breeze blows on the face, and the flowers are cool, which makes tourists linger.

"Steamed pork with rice flour" was cooked by the chef of Hangzhou Hotel at that time. In order to meet the needs of tourists to enjoy the scenery in summer, the fresh lotus leaves of Qu Yuan Feng He were wrapped in fried fragrant rice flour and seasoned pork and steamed. Its taste is fragrant, fresh, fat, soft but not greasy, and it is very appetizing in summer. Later, with the spread of the reputation of "Qu Yuan Feng He" in the West Lake, "steamed pork with rice flour" became a famous specialty dish in Hangzhou.