There are three origins of Panlong cuisine: Panlong cuisine began in Jiajing period of Ming Dynasty, and it is said that before Jiajing entered Beijing, there was a long-standing infighting among the royal family. After the death of Zheng De in Ming Dynasty, there was no heir to the throne. The queen mother ordered all the princes from all over the country to rush to the capital, the first to inherit the throne. In order to gain time, Wang Xing pretended to be a prisoner and went to Beijing day and night. In order not to attract people's attention, chef Jando made fish, meat and eggs into red stalks and presented them to Wang Xing. After eating this dish, Wang Xing was the first to go to Beijing to claim the throne, that is, Emperor Jiajing. Later, Jando named this dish "Panlong dish".

Zheng De was a pig in the Ming Dynasty, and once banned the whole country from eating pork. However, Zhu, the king of Anlu County, loves to eat pork. In order not to violate the emperor's will, he always eats meat, so he invented the food "Panlong Cuisine" and passed it on to later generations. Later, Zhu ascended the throne and proclaimed himself emperor, and "Panlong Cuisine" spread among the people.

Before he ascended the throne in Beijing, Zhu Houde visited his teacher. In order to celebrate the ninth five-year plan of students, the teacher made meat stuffing with various accessories, used egg bags for external use, steamed them and put them in front of Zhu to make Jackie Chan's shape. Accompanied by steaming steam, Zhu Hou seemed to really see the real Dragon Teng for nine days. Zhu Houxiao was very happy with the teacher's idea and gave him a name "Panlong Cuisine", which was later spread among the people.

Panlong cuisine is a famous dish in China, also known as Panlong cuisine, rolled vegetables, and commonly known as ribs. Known as one of the "three wonders of Zhongxiang", it is said that "Yi Long has two phoenixes, three fried and four boiled, six soups and seven pieces, eight steamed and nine fish and ten yuan". It is one of the top ten classic dishes in Hubei. It has been listed in China Menu, and its production skills have been listed in Hubei Intangible Cultural Heritage List.