Question 1: The story of Babel Tofu According to the "Suiyuan Food List", "Wang Taishou Babel Tofu" was originally a royal meal. Emperor Kangxi gave it to Xu Jian 'an, the minister, as a reward, and Mr. Loucun, the minister's disciple, passed it on to the grandson Wang Taishou, hence the name.

Question 2: The English translation and allusions of the dishes will be given to you in Chinese first.

manufacturing process

1. Remove sand from shark's fin with clear water, scrape it clean, put it on bamboo grates, put it in a boiling water pot, add 30g of onion, 5g of ginger 100g of Shaoxing wine 100g, and cook it for100 minutes, then remove the fishy smell, remove the onion and ginger, when the juice is not used.

2. Cut the fish lips into pieces with a length of 2 cm and a width of 4.5 cm, put them in a boiling water pot, add 30g of onion, Shaoxing wine100g, ginger slices15g, cook for10min to remove the fishy smell, and pick out the onion and ginger.

3. Put the abalone in a steamer, steam it with strong fire, take it out, wash each piece into two pieces, put it on a cross knife, put it in a small pot, add 250g of bone soup and 0/5g of Shaoxing wine/kloc-,steam it in the steamer for 30min, take it out, and drain the steamed juice. Cooked pigeon eggs, shelled.

4. Cut off the heads, necks and feet of chickens and ducks respectively. The pig's trotters are shelled, depilated and washed. Scrape the sheep's elbows clean. Cut the above four ingredients into 12 pieces, blanch them with clean duck gizzards in a boiling water pot, and take out the blood. Wash the pork belly, blanch it with boiling water twice, remove the fishy smell, cut it into 12 pieces, put it in a pot, add 250g of soup, boil it, add 85g of Shaoxing wine, and take it out at once, without using soup and sweat.

5. Wash the sea cucumber and cut it into two pieces. Wash pig's trotters and cut them into 2-inch long sections. Add clean water to 150g clean ham tenderloin, steam in a steamer for 30 minutes, take out the steamed juice, and cut into thin slices with a thickness of about 1cm. Blanch the winter bamboo shoots in a boiling water pot and take them out. Cut each bamboo shoot into four pieces and pat it flat. Put the pot on a strong fire. When the cooked lard is put into the pot and heated to 70%, the pigeon eggs and winter bamboo shoots are put into the pot and fried for about 2 minutes. Then, put the fish in the pot, fry until the hand can be broken, pour in a colander to drain the oil, soak it in clear water, take it out, and cut it into pieces 4.5 cm long and 2.5 cm wide.

6. Leave 50 grams of residual oil in the pot. When it is 70% hot, stir-fry 35g of onion and 45g of ginger slices in a pot, add chicken and duck, elbow of sheep, tip of pig's trotters, duck gizzard and pork belly a few times, and add 75g of soy sauce, 0/0g of monosodium glutamate/kloc-,75g of rock sugar and 265433 of Shaoxing wine.

7. Wash a Shaoxing jar, add 500 grams of clean water, heat it with low fire, empty the water in the jar, and put a small bamboo grate at the bottom of the jar. Add cooked chicken, duck, sheep, elbow, pig's trotters, duck gizzard, pork belly, mushroom and bamboo shoots, then add shark's fin, ham slices and scallops. After loading, put the jar on the charcoal stove, simmer for 2 hours, then open the lid, quickly put the sea cucumber, tendon, fish lips and high belly into the jar, immediately seal the jar mouth, simmer for another hour and take it out. When serving, pour the jar-mouth cabbage into a big basin, open the gauze bag and put the pigeon eggs on it. At the same time, keep up with a dish of hemp fiber radish, a dish of ham mixed with bean sprouts, a dish of fried bean sprouts with mushrooms, a dish of spicy mustard, silver coils and sesame seeds.

Alluding to the Buddha jumping over the wall:

Buddha jumping wall is a famous traditional dish in Fuzhou, which is famous at home and abroad. It has been listed as the "chief dish" of Fujian recipes by local culinary circles, with a history of 100 years.

Why is such delicious food called "Buddha jumps over the wall"? There are three kinds of folklore in Fuzhou.

Let's make it clear that at the end of Tongzhi (1876), an official from Guanqianzhuang, Fuzhou hosted a banquet in honor of Zhou Lian, Chief Secretary of Fujian. His wife personally cooked a dish called "Fushouquan" from Shaoxing, which contained chicken and duck meat and several kinds of seafood, and put it in a jar filled with Shaoxing wine. Zhou Lian was so full of praise after eating it that she ordered official chef Zheng Chunfa to imitate this dish. Zheng Chunfa went to the door for advice and reformed the materials, using more seafood and less meat to make the dishes more delicious. Later, Zheng Chunfa left Zhou Lian's official residence to raise funds to open Juchunyuan Restaurant, and "Fushouquan" became the main dish of this restaurant. Because the pronunciation of "Fushouquan" in Fuzhou dialect is similar to that of "Buddha jumping over the wall", over time, "Fushouquan" was replaced by "Buddha jumping over the wall" and became famous all over the world.

The second is: Fujian custom, the third day after the new wife gets married, she should cook in person, show off her tea and rice skills, serve her in-laws and gain appreciation. Legend has it that there was a rich girl who was spoiled and didn't learn to cook. She was worried on the eve of her wedding. Her mother took out all the delicacies at home and cooked all kinds of dishes, wrapped them in lotus leaves and told her how to do it. Who knows that this young lady forgot all the cooking methods, and when she was in a hurry, she ate all the dishes ... >>

Question 3: The recipe of eight-treasure tofu is 1, and the main ingredients are one and a half pieces of tofu, an egg white, cooked lotus seeds, lilies, sea cucumbers, chicken, ham, winter bamboo shoots, mushrooms and rape. Seasoning onion, Jiang Mo, salt, vegetable and starch. 3. In the production process (1), the tofu is crushed, and egg white and starch are added and stirred evenly; (2) Put a little cooked oil in the dish, spread the tofu on the dish, add cooked lotus seeds, lily, diced sea cucumber, diced chicken, diced ham, bamboo shoots, diced mushrooms, monosodium glutamate, onion, Jiang Mo and salt, and take it out after steaming; (3) Put half a spoonful of chicken soup in the pot. After the soup is boiled, thicken the juice with starch and pour it on the steamed tofu. 1, main ingredient tofu (300g) 2, auxiliary ingredients pork tripe (150g), sea cucumber (soaked in water) (75g), squid (fresh) (100g), shiitake mushroom (fresh) (20g), ham (38g) and ham. Monosodium glutamate (10g), starch (broad bean) (5g), chicken oil (5g) 4. Production process: 1. Remove the hard edge and skin of tofu and cut into large pieces 3 cm square. Wash pork belly on both sides; Wash sea cucumber and squid; Mushrooms are soaked and pedicled; Cut tofu, pork belly, sea cucumber, squid, mushrooms and ham into 3 cm long slices; Slice the corn shoots. Boil pork tripe, sea cucumber, squid and mushrooms in hot water for later use. The soup is heated in the pot, and the tofu is stewed neatly in the pot. When the soup boils, turn it off. Carefully shovel out the tofu and put it on a deep plate. 3. Leave the soup in the pot, add tofu, pork tripe, sea cucumber, squid, mushrooms, ham beans, corn shoots and Kaiyang, first cook it with strong fire, then simmer it with low fire for 10 minutes, then add salt and monosodium glutamate to taste it, and thicken it with 10 grams of raw flour water (5 grams of raw flour with water). Add a little chicken oil before eating, it tastes more delicious. Tips There is another way to make eight-treasure tofu: cut the tofu into large pieces and fry it in hot oil until it is light yellow; Take out the drained oil, cut it in the middle, hollow it out, put the chopped eight treasures, paste the gaps, and fry it in an oil pan until golden brown; Finally, I poured eight-treasure soup. The main material and auxiliary material are tender tofu ... 300g; Salt ...10g; Cooked chicken ... 30g monosodium glutamate ...1g; Cooked ham ... 25g lard ... 50g oil pine nut powder ..15g; Cooked chicken oil ...15g; Mushroom powder ...15g; Cooking wine ...10g; Shrimp ...15g; Pepper ... 0.5 grams; Guazi kernel powder ... 2.5 grams; Wet starch ... 50g water mushroom ...15g; Chicken soup ...150g; Cooking method 1. First, wash the tofu with clear water, remove the edges, cut it into small squares and put it in a bowl. Don't soak the shrimp with wine. Cut the cooked chicken and ham into powder. 2. Heat a wok, smooth the wok with oil, add lard, pour chicken soup and tofu into the wok at the same time, stir fry with a spoon, add minced shrimp and salt, bring to a boil, add minced chicken, mushrooms, mushrooms and melon seeds, simmer on low heat, adjust the soup tightly, thicken the starch, put it into a soup bowl, and sprinkle with minced cooked ham and melon seeds. The key technology is 1. Tofu blocks can be blanched with boiling water first, which can remove the odor and keep the shape intact. 2. Choose tender tofu, be sure to simmer with pure chicken soup, and the heat should be properly controlled. Put the tofu in the pot. When the soup is close to boiling, move it to low heat, and don't cook it. Tofu should be cooked, smooth, no foam, no bee holes, tender and delicious.

Question 4: How to make crab yellow eight-treasure tofu?

2 strips of Japanese tofu, 200g of pineapple, 5 small tomatoes, 1 small green pepper, tomato sauce, salt, sugar and cornmeal.

working methods

1. Peel the pineapple and cut it into small pieces; Wash small tomatoes and cut them in half; Wash small green peppers, remove seeds and cut into pieces. 2. Japanese tofu is cut into two parts from the middle, extruded from the seal and cut into pieces of the same size.

3. At this time, heat the oil pan first, while burning oil, pour a little more raw flour into the plate (I use corn starch) and add Japanese tofu.

4. Shake the plate so that each piece of Japanese tofu is evenly covered with raw flour.

Chopsticks are in the oil pan. When there are big bubbles around, you can add raw flour of Japanese tofu and keep frying on medium heat.

6. Touch it with chopsticks, feeling that Japanese tofu is hard and the skin is brittle, so you can pick it up and drain it; If you want it to be crisper, you can wait until it is cold before frying it with high fire.

7. Pour the tomato sauce into the pot and add a little salt and sugar. If the tomato sauce is too thick, add a little water and bring it to a boil. Add pineapple, tomato and green pepper and stir well.

8. After the sauce is thick, turn off the fire, let it cool slightly, pour in the Japanese tofu, and gently stir it evenly, so that every piece of Japanese tofu is covered with sauce.

Question 5: Who knows all kinds of traditional foods in China? Chinese breakfast

Clay oven roll of sesame seed cake

Youtiao Youtiao

Fried leek jiaozi with leek box

Jiaozi poached jiaozi

steamed jiaozi /dumpling (with meat and vegetable stuffing)

steamed bread

Sliced steamed sandwich

Rice and vegetable rolls

egg pancake

100-year egg

Salted Duck Egg

soya milk

rice

Porridge porridge

cooked rice

Glutinous rice oil rice

polished glutinous rice

Rice with Stewed Pork

Stir-Fried Rice with Egg

Sweet potato porridge

Face class

Wonton noodle wonton &; noodles

Daoxiao Noodles Daoxiao Noodles

Spicy noodles spicy noodles

Sesame sauce noodles

Duck noodle duck noodle

Eel noodles eel noodles

Wulong noodles seafood noodles

Green noodles with pork and mustard tuber

Oyster noodles

plain batton door

Rice noodles rice noodles

Fried rice noodle fried rice noodle

Winter powder mung bean noodles

soup

Fish Ball Soup

Meatball soup Meatball soup

Egg drop soup eggs &; vegetable soup

Clams soup

Oyster soup

Seaweed soup

Sweet and sour soup; sour soup

Wonton wonton soup

Pork intestine soup

Pork thick soup

Squid soup squid soup

Squid soup

Most effective point

Ai Yu vegetarian gelatin

Candied haws and tomatoes

Shoutao in Shoutao

Sesame ball glutinous rice sesame ball

large fried dough twist

Double horseshoe

ice

Surface ice, my ice, my ice

Ergot ice oatmeal milk ice

Sweet potato ice

Red bean milk ice milk ice

Eight treasures ice

tofu?pudding

fruit juice

Sugar cane juice

plum?juice

Carambola juice

Herbal tea and herb juice

Point center

Fried oyster omelet

Stinky tofu >>

Question 6: How is the dried bean curd with eight treasures made? Hello, it's not what you think. First-class dried tofu should be cooked in Jin Liyuan's Z-type solution to be chewy. It is by no means inferior dried tofu.

Question 7: How do you name the eight-treasure porridge and tofu together?

Question 8: What should I do if my pants are stuck? Freeze in the refrigerator

Question 9: Urgent! English translation of wine, vegetables and seafood! Official translations of 2,753 menus and drinks published in beijing tourism administration.

news.iciba/zt/menu/

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