Xi Shi tongue

Sichuan cuisine famous dish "Kung Pao Chicken" with diced chicken with peanut rice **** fried, the ingredients are garlic, ginger, sweet noodle sauce and soy sauce, vinegar, sugar, monosodium glutamate, wet starch, etc., not only the taste of the very fresh and delicious, and the soft and crunchy, just soft and soft, the texture is also very good. This dish was first created by Ding Baozhen, the governor of Sichuan during the Guangxu period. Ding was a native of Guizhou, a bachelor's degree holder in Qing Xianfeng, and a former governor of Shandong. After guarding the borders against foreign invaders, he was named "Crown Prince Shao Bao", known as Ding Gongbao. Ding Baozhen likes to eat spicy diced chicken, soy sauce popping diced chicken, and likes to stir-fry diced chicken with peanuts ****. Under the House of the diced chicken spread throughout Sichuan, the world, this "official dish" has become "marketplace dishes", and was named "Gongbao chicken".

Li Taibai, the poet of the Tang Dynasty, had the honor of creating a famous dish. In the first year of Tang Tianbao (742 AD), Li Bai was summoned by Emperor Xuanzong and enrolled in the Hanlin Academy in Beijing. He used fat duck, plus aged flowers brew, wolfberry, panax ginseng and other materials steamed (into the steamer, the mouth with leather paper sealed tightly), offered to Emperor Xuanzong. Emperor Xuanzong after eating greatly appreciated, but not without asking: "What is the food offered by the Secretary is cooked?" Li Bai said: "I consider your majesty's dragon body fatigue, specially added tonic." Xuanzong was delighted, said: "This dish is rare in the world, can be called too white duck."

Du Fu came from a family of cooks, and his ancestor, the great poet Du Shenyan, held a high official position. Du Fu's cooking was passed down from his family and he had a certain mastery of cooking. It is rumored that when he settled in Chengdu, he made a dish called "Wuliu Grass Fish" to entertain his guests. As this dish was created by Du Fu, it was cooked with five kinds of silky materials (in the shape of willow leaves), so it was called "Dufu's Five Willow Grass Fish", which is still used today and has become a famous dish in Sichuan cuisine. Dufu also created a chicken dish, known as "Dufu thatched-roof chicken", a traditional delicacy of his ancestral home in Henan Province. To this day, many restaurants in Zhengzhou still serve this dish to their customers.

Beijing has a famous dish called "Pan Fish," which was invented by a Qing dynasty Hanlin named Pan Zuyin. He used live carp and the finest mushrooms, dried shrimp and other ingredients, steamed in chicken broth, but did not add oil, the flavor is very delicious. This Hanlin was a regular customer of Guangheju restaurant in Beijing, so he taught the fish method to the owner and chef of Guangheju, which made this dish one of the famous dishes of Guangheju. 1930 Guangheju closed down, and its chef moved to Tongheju to operate the kitchen, and "Pan Fish" became a famous dish of Tongheju again.