1. Sources of allusions to boiled cabbage

There are many legends about the "boiled cabbage" in Sichuan Hotel. The most famous one is that when Premier Zhou Enlai hosted a Japanese VIP, because the woman saw only a clear water with several cabbages floating in it, she thought it must be tasteless and was reluctant to move chopsticks.

Under the repeated invitation of Premier Zhou, the female guest managed to scoop some soup with a small spoon. Unexpectedly, after tasting it, she was immediately dumbfounded and wolfed down. She did not forget to ask the Premier: Why can boiled cabbage be so delicious? Boiled cabbage is a traditional Sichuan dish, which was originally created by Huang Jinglin, a famous chef of Sichuan cuisine, when he was in the imperial dining room of Qing Palace. Later, Huang Jing brought this dish back to Sichuan, where it was widely circulated.

More than 3 years ago, Luo Guorong, a master of Sichuan cuisine, was transferred to Beijing Hotel to cook, and brought back the cooking technology of "boiled cabbage" to Beijing, thus becoming a delicious dish at high-end banquets in Beijing Hotel. It is not easy to cook "boiled cabbage". The key lies in hanging soup. The soup should be thick and clear, as clear as boiled water. At first glance, the finished dish is like clear water soaked in several cabbage hearts, but a star of oil flowers is not seen, but it is eaten in the mouth. Don't think that "boiled water" is "boiled water". The "boiled water" here is the top-grade soup, which is hung with hens, ducks, ham, scallops and elbows, and it is delicious.

It's only because it's hung well and the soup is clear as water that it's called such a humble name. Not calling it "soup cabbage" is also the opposite of what it means. People can't judge by their appearances, and dishes can't be judged by their words.

In the past, in Sichuan cuisine, it was the first-class soup with delicacies in price and taste. . 2. Poetry praising teapot

1. Teapot

Author/ Shen Jirong's modern

looks like a welcoming pine in Huangshan

warmly welcomes rare guests with open arms

A green grasshopper on the belly of a white pottery teapot

The top of a green cabbage jumps

It is matched with a cursive script of "can clear the heart"

It only comes out on holidays

Father makes the prepared brick tea. Talking about asking me to remember

having a cup of tea to talk about the ancient events of the Millennium

drinking it and thinking about the harvest in the coming year

Tea is so tasteless

Cabbage and Guo Guo are still busy

After decades, things have changed

I occasionally dig out the teapot

I make tea and miss my old friends to clear my heart < Accustomed to the old cheap brick tea

put a handful of Dongting Biluochun instead of worrying

2, Old teapot

Author: Tian Bin Hyundai

The old teapot is still

the shiny old teapot scrubbed by my mother's rough hand

still

the old teapot placed on the inter-room table

which was once filled with mother's love like nectar

I

always hold the teapot

and drink enough < A dumb man who doesn't talk

keeps the old house empty

Every time I go home and see the old teapot

there is always an indelible sadness

lingering in my heart

3, Teapot

Author: Longchi Hyundai

Don't think that just by putting it on the fire, you can

a lot of words

roll in your stomach like jiaozi

Say or don't say

Anyway, you are disdainful

The flame is blazing

Blow a whistle easily

A string of bubbles

Fart is generally ejected. Language is the same as thought.

Keep your mouth shut

It doesn't hinder communication.

That nourishment doesn't have to be poured into a cup

or drunk into your stomach

4. Teapot

Author: Mao Hong Modern

For a whole afternoon, I was

as silent as a piece of tea in water

and there was a red original. From

boats flowing under the ancient bridge

too much inspiration, too much poetic meaning

until I returned to the heart of the teapot, it was always like a whirlpool

on the undulating water, the shadow of the teapot

and the landscape I walked through

, and I gradually

revived and lived smartly.

You put the sun in the teapot during the day, and

At night, you pour out a little dreamland.

In spring, you can put your dream tea into the teapot,

In autumn, you can pour out your ideal harvest,

In winter, you will slowly taste the harvest poured into the teacup.

If you put your thoughts into the teapot,

you will pour out the ripples of homesickness and linger in the teacup.

Homesickness is in your slow taste.

If you put honesty and tolerance into the teapot,

you will pour out a harmonious society.

You put nature in a teapot,

You will pour out a colorful and colorful life.

Life is big, big,

small, and small.

In fact, it's just a teapot.

There is daily boiled water.

If you put your colorful tea into the teapot,

you will pour out a rich life.

a teapot cooks life,

everyone is drunk,

but I am alone in it

-the tea is drunk! 3. Why is one of the most delicious dishes in Sichuan cuisine called "boiled cabbage"

Boiled cabbage, the most delicious soup in Sichuan cuisine, belongs to the salty and savory type and belongs to the high-grade dish, which is usually served at high-grade banquets.

The main ingredient of boiled cabbage is the cabbage core of Huangyangbai or other cabbages. The cooking procedure is as follows: firstly, the cabbage core of Huangyangbai is shaped, washed, boiled in boiling water until it is cut off and fished out, then floated in cold boiling water until the cabbage core is completely cold, then put it in a plate neatly along a strip, then add seasoning such as salt, pepper noodles, cooking wine and clear soup, then steam it in a steamer and take it out. The main point of cooking this dish is that there should be more water in the heart of the dish and more fire; Drift the cabbage until it is cold enough to keep the fresh color of the dish.

the reason why the dish is called boiled water is that the cabbage heart is soaked in boiled water, and the clear soup after cooking is really clear as water. But its characteristics are not only fresh and tender, but also delicious.

The key to cooking this dish is clear soup. Although its surface is as clear as boiling water, its taste is very delicious. Because this soup is not ordinary soup in Sichuan cuisine, it is boiled with chicken breast and filtered out the residue and oil beads in the soup, which makes it white as water, and with seasonings such as pepper, it is very delicious. 4. the practice of boiled cabbage

the food ingredients are 1 kilograms of Chinese cabbage, 2,5 grams of old hen, 15 grams of salt, 15 grams of monosodium glutamate, 1 grams of cooking wine, a little pepper, 5 grams of onion and 5 grams of ginger.

making method 1. it takes two pots and two fires to make soup. A pot of broth, the temperature under the pot is about 7,8 degrees; Put a net leak on a pot of broth and keep it warm with slow fire.

2. Select a small Chinese cabbage, then remove the outer two layers, soak the cabbage roots in the prepared soup to soften the outer stems, then gently peel off 4 or 5 pieces, keep the roots unbroken, put them flat on the net, and repeatedly puncture the Chinese cabbage with a fine silver needle. 3. Pour the soup on the cabbage with a spoon. When the soup is almost finished, change the pot and continue until the outermost stalk is completely cooked and soft. You can put the cabbage in the serving container and then slowly pour in the fresh broth.

strictly speaking, this dish should be called "clear soup cabbage" and named after "boiled water". First, it looks like clear soup, which is more of a gimmick. 1. Say it's Chinese cabbage. In fact, only the yellow tender heart in the middle of Chinese cabbage is the best.

2. The so-called "boiling water" means that fresh goods such as old hen, old duck, hooves, spareribs and scallops on Yunnan Xuanwei ham are put into a boiling water pot respectively, removed from blood and impurities, then washed, put them into a soup pot together, add enough water, ginger and onion, remove the foam after boiling, add cooking wine, keep it slightly boiling with low fire, and slowly boil until the soup comes out. 3. Beat the clean chicken breast into minced meat, stir the minced meat into soybean milk with cold fresh soup, and pour it into the boiled fresh soup. At this time, there will be a wonderful landscape in the fresh soup: the impurities in the soup are scrambling to adsorb on the minced meat, slowly forming a ball, and picking up the ball in about 1 minutes and discarding it.

Repeat this for 2-3 times until the soup is as clear as boiling water. 4, made of yellowish "boiled water", put the cabbage heart into boiling water to interrupt the growth, then rinse it with clear water, put it into a colander after removing the fishy smell of the vegetables, and pour it with "boiled water" from the top until the cabbage is cooked. The boiled water of the boiled cabbage is used for other purposes, and cannot be reused in boiled cabbage.

put the scalded Chinese cabbage on the bottom of the soup basin, and gently pour in "boiled water" to serve. . 5. Ask for poetry and allusions about Chinese food

Chinese food has a long history, and many delicious flavors have been created by famous chefs in past dynasties, which have been passed down to this day because they are deeply loved and respected by eaters.

According to historical legends, people have compiled many reasons and stories about the names of these dishes, thus spreading many Chinese food allusions of the moxibustion population. There are countless Chinese dishes, and there are many famous ones. Let's take a few examples to illustrate: Fairy Duck is a traditional famous dish in Confucius' House. It is said that it began in the period of Confucius' seventy-fourth generation Sun Fanpo. When Kong Fanpo was the magistrate of the same state in Shanxi, the chef in the house cooked the duck out of the bone, added seasoning into the bowl, and steamed it in a cage. The meat was crisp, fragrant and delicious. After Kong Fanpo tasted it, he felt that the cooking method of this dish was different.

Fotiaoqiang, a famous Fujian dish, has become the first traditional dish in Fujian cuisine. The Fotiaoqiang in Fujian cuisine is made of 18 kinds of raw materials such as sea cucumber, abalone, scallop, shark's fin, chicken, pig's trotters tendon, sheep's elbow, pigeon's egg and so on. It is characterized by fresh and mellow taste, soft texture, instant melting in the mouth and remarkable aftertaste after eating.

in the Qing dynasty, Fuzhou official money bureau hosted a banquet for Zhou Lian, a political envoy. A dish at the banquet was made of several kinds of seafood, chicken, duck, sheep elbow, hoof claw, pigeon egg, etc. It was very delicious. Zhou Lian ordered Zheng Chunfa, an official chef, to learn imitation. After Zheng went to the door for advice, he improved the craft and used more seafood to make the dish more delicious.

Later, Zheng Chunfa resigned from his official post and started the Juchunyuan Restaurant. At a gathering of scholars, he served this dish, which was first named Fushouquan. When it was first unsealed, it was full of fragrance, and the diners cheered. Some people improvised poems. "The altar is full of meat dishes floating around, and the Buddha heard that he abandoned Zen and jumped over the wall." Therefore, the dish was renamed Buddha jumping over the wall by public discussion.

It has been popular in and out of the province for more than a hundred years, and enjoys a good reputation in Hong Kong and Macao. Mapo Tofu, a traditional Sichuan dish, was founded in the early years of Tongye in Qing Dynasty. At that time, there was a Chen Xingsheng restaurant in Wanfuqiao, a northern suburb of Chengdu, and the chef was Chen Liushi, the wife of the owner Chen Chunfu.

She is made of fresh tofu, minced beef, pepper, pepper and bean paste. The tofu cooked by her is hemp, spicy, hot, tender and delicious, which is very popular. The more people eat it, the more addicted it becomes, and its reputation gradually spreads. Because there are several pockmarks on her face, it is called Mapo tofu.

from then on, it became famous all over the country. Jiaohua chicken is a famous dish in Changshu, Jiangsu Province, also known as braised chicken with yellow mud.

According to legend, at the foot of Yushan Mountain in Changshu in the late Ming and early Qing dynasties, there was a man named Hua Ou who got a chicken, but he had no cooking utensils and seasonings. After being slaughtered, he smeared it with fur and mud, put it in a firewood pile and roasted it. When it was cooked, he knocked off the mud shell, and the chicken feathers came off with the shell, and the aroma was overflowing. It happened that Qian Muzhai, a college student who lived in seclusion in Yushan, passed by, tried it and found it unique. When he returned home, he ordered his family to spice it up a little, which made it even more delicious.

since then, it has become a famous dish, and it has been passed down to this day. Sichuan's famous Sichuan dish, also known as boiled pork, is said to be the main dish of Sichuan people in the first and fifteenth days of the first lunar month (to improve their lives).

at that time, the practice was mostly to cook in white first, and then stir-fry. At the end of the Qing Dynasty, there was an Hanlin named Ling in Chengdu, who retired from home because of frustration in his official career and devoted himself to studying cooking.

He changed the original cooked and fried Sichuan style pork to remove the fishy smell of pork, steam it in a watertight container and then fry it into a dish. Because it is steamed early until it is ripe, the loss of soluble protein is reduced, and the rich and fresh flavor of the meat is maintained, with original flavor and bright red color.

Since then, the famous early steamed pork from Jincheng has spread. Bai cook the meat, a famous traditional dish in Beijing, was founded by Manchu in the late Ming Dynasty, with a history of about 3 years. It was introduced to the people from the palace after entering the customs in Qing Dynasty.

Beijing "Casserole House" restaurant is the most famous for making this dish. Legend has it that in the sixth year of Qing Qianlong (1741), when the casserole house was first built, cook the meat, a large casserole with a diameter of 133 cm, only took one bite of pigs every day, mainly selling white meat. Because of the prosperous business, it was sold out before noon, and it was closed in the afternoon, so a two-part allegorical saying gradually spread among the people: "The cover of casserole house-it's not waiting after noon."

boiled cabbage is a traditional Sichuan dish. "Boiled cabbage" was originally created by Huang Jinglin, a famous chef of Sichuan cuisine, in the imperial dining room of the Qing Palace.

Later, Huang Jing brought this dish back to Sichuan and it was widely circulated. More than 3 years ago, Luo Guorong, a master of Sichuan cuisine, transferred to Beijing Hotel to cook, and brought back the cooking technology of "boiled cabbage" to Beijing Hotel, thus becoming a delicious dish at high-end banquets in Beijing Hotel. It is not easy to cook "boiled cabbage", and the key lies in hanging soup. The soup should be thick and clear, as clear as boiled water. At first glance, the finished dish looks like clear water soaked in several cabbage hearts, and no oil flowers are seen, but when eaten in the mouth, it is fragrant and refreshing.

the old woman, the shopkeeper, caught the chicks and killed them and cooked them now because she had no food to offer. The chicken was seasoned with onion, ginger, garlic and spicy, stir-fried with sesame oil, and then braised with wine, vinegar and salt. It was red and shiny, fresh and tender.

The guests were full of praise, and they spread the wonderful food everywhere. From then on, the store specializes in this dish, which has been famous for thousands of years and has become a famous dish in Hunan.

it's delicious. According to the Biography of Hans Zhang in the Book of Jin, Hans Zhang was an official in Luoyang. "Since the autumn wind, he has been thinking about Wu Zhong's leeks, leeks and bass." He also said, "Life is expensive and suitable, so how can he be detained for thousands of miles, in order to be famous?" Then I drove home. "

Later generations called homesickness "the thinking of perch", which shows the charm of water shield. Water shield, shredded chicken and ham are cooked together, green and fresh, clear and refreshing.

If you travel to the south of the Yangtze River, you must also taste the water shield soup, and there is a saying that "it is sunny when the flowers are full of Su Causeway and the smoke is full.". Pei Gong Dog Meat Han Gaozu Liu Bang was a dog eater in Pei County, his hometown, hence the name.