Qianlong and four-nostril carp in Weishan Lake
According to legend, when Qianlong, the fourth emperor of the Qing Dynasty, went down to the south of the Yangtze River, he took a dragon boat to Weishan Lake and stood on the bow to watch the scenery of the lake. Suddenly, he saw several golden carp playing with the boat, and two others leaped out of the water and landed on the boat. They also saw that each fish had four nostrils, and its dorsal fin and caudal fin were red, very beautiful and very beautiful. The accompanying minister used his quick wits to say that this golden carp dragon-leaping boat has four nostrils, which is a sign of good luck. Emperor Qianlong was very happy and ordered the royal chef to cook food. It was really delicious, so he ordered the fish to go to Beijing every year as a tribute. Since then, Weishan Lake "four-nostril carp" is famous far and near.
Qianlong and the old turtle are near the river bank
The old turtle is near the river bank, and the boatman is also called the earthen pot. At first, it was a way for boatmen to cook rice and vegetables in the same pot in order to save trouble, that is, stew soup in the center of the pot, paste cakes around the pot, and the vegetables and rice are cooked together. It is a famous local food with characteristics in Zaozhuang. It is said that when Emperor Qianlong went down to the south of the Yangtze River, he passed by Weishan Lake, and it was too late to prepare meals, so an old fisherman offered this dish. After eating it, Emperor Qianlong felt that it tasted very good. He asked the name of this dish, which was originally a home-cooked dish of fishermen in the lake, and there was no name. The old fisherman had a brainwave and praised it as "the old turtle is near the river".
The attendant officials quickly agreed: I heard that Master Gan Long went down to the south of the Yangtze River, passing through Weishan Lake, and even the thousand-year-old turtle in the lake came to the shore to worship. Emperor Qianlong heard the great joy. From then on, this dish has the name "Old turtle depends on the riverside".
ganlong and Confucian cuisine
Confucian cuisine is a relatively high-grade official dish in China. In ancient times, the status of Confucian cuisine was higher than any other cuisine. According to legend, Confucian cuisine was preserved by descendants of Confucius. As a representative work of ancient palace cuisine. During the Qianlong period of the Qing Dynasty. The development of this special Confucian cuisine reached its peak; Never tire of fine food, never tire of fine food; This sentence was said by Confucius. It also became the motto of Confucius' descendants to make Confucian dishes.
Gold Hook and Silver Bar
According to historical records, Emperor Qianlong of Qing Dynasty came to Qufu, and Confucius hosted a Manchu-Chinese banquet with 196 dishes. The dishes are precious things such as bird's nest, shark's fin, sea cucumber, scallop, etc., and the names of the dishes are even more pleasant. For example, a hatched double phoenix, shrimp with royal belt, sea cucumber with bamboo shadow, a contemporary product, a fairy duck, a dragon lying in the snow, a plum blossom swept by snow, the Eight Immortals crossing the sea, making arhats, etc., but Qianlong was tired of eating delicacies in Beijing, and all the dishes were served intact. Duke Yansheng, who was waiting on the side, was very anxious, so he sent a message to the chef to find a way. So they fried the bean sprouts with a few prickly ash, and Ganlong ate them and said they tasted good. After the emperor's mouth, bean sprouts were immediately worth a hundred times in the recipes of Confucius, not only for a big banquet, but also for a traditional dish of Confucius. So he removed the bean sprouts and fried them with Xiaoding tofu, named clove tofu. The chef also came up with a green bean sprouts dish called "Gold Hook and Silver Bar", which is to pinch off the petals and roots of green bean sprouts, fry the dried shrimps first, and then put the selected green bean sprouts on it. The dried shrimps are red and the green bean sprouts are silver. Such dishes are not available in the palace. Ganlong ate with relish, so it became a traditional dish of Confucius.
Tofu of Confucius House
Before, there was a tenant named Han in Confucius House. His family sent tofu to Confucius House for generations. One year, when it was cloudy and rainy, the tofu made by the Han family was not sold out. Afraid of spoilage, he broke the tofu into small pieces and put it on the straw curtain to dry separately. Who knows that the sky is overcast and the wood is wet, and the fire is smoky, and the curtain is burned. The tofu on the curtain is even burnt and smoked, and some are burnt. Han Jia was reluctant to throw away his small business, so he put tofu in salt water and cooked it. As soon as it tasted unusual, I sent some smoked tofu to Gongye for tasting. Gongye also thought it tasted good, so I asked the chef to put cinnamon, Chili powder and so on when cooking tofu, which made it taste better. Since then, the Han family has specially sent smoked tofu to Confucius. Emperor Qianlong came to Qufu, and the chef in Confucius' House cooked a smoked tofu. Whether the Qianlong was delicious or not, he praised the smoked tofu. Since then, smoked tofu has become a famous flavor in Qufu.