Allusions and legends of famous Chinese folk dishes 1. The birth of hot dry noodles The advent of hot dry noodles was purely an accident.

About 70 years ago, there was a cooked food vendor named Li in the Guandi Temple area of ??Changdi Street in Hankou. Because he had a sarcoma on his neck, others called him "Li Bao".

He originally sold jelly and soup noodles.

One summer, after a day of hawking on the street, he returned home with a lot of noodles left.

He was afraid that the noodles would go rancid, so he boiled the noodles, took them out and let them cool on the chopping board. Unexpectedly, he accidentally knocked over the sesame oil pot and splashed all the oil on the noodles.

When Li Bao was frustrated, he had an idea and simply mixed the noodles with sesame oil, then fanned them to cool and put them on the market early the next morning.

He scalded the noodles in water for a few times, took them out, put them in a bowl, added seasonings, and sold them to customers.

Someone asked: "What kind of noodles are these?" Li Bao blurted out: "Hot dry noodles". The noodles sold better that day than any other day, and a new snack was born by accident.

2) Wuhan Snacks are the most prosperous among the twelve unique snacks of the Han Dynasty. Millions of households are bustling in the city. How can one describe all life without a talented writer?

Late at night, there are still women from small houses all over the street learning from rich families. They wake up in the morning and comb their hair before it is too early. They often eat glutinous rice cakes and oil dumplings together. New foods are often added. Both meat and vegetables are available at reasonable prices. Sparrow heads and goose necks are crispy.

Soft, bean yellow cake, fat lotus root and fish balls 3) Wuhan famous snack store Laotongcheng’s three fresh bean curds, Sijimei’s soup dumplings, Xiaotaoyuan’s simmering soup, Lao Qianji’s shredded beans, Cai Linji’s hot dry noodles, Tanyanji dumplings

, Shunxiangju’s roasted plums, Fu Qinghe’s rice noodles, Lu Yuanxing’s rice wine, Wufangzhai glutinous rice balls, Tian Qiheng’s paste soup noodles, Xie Rongde’s noodle nests.

4) Hubei famous dish - the legend of fish balls. Fish balls are a traditional folk dish in Hubei. During festive seasons, fish balls are indispensable on the dining table.

The production of fish balls originated in the era of King Wen of Chu.

It is said that King Wen Xiongzi once had a thorn stuck in his throat while eating fish, and immediately beheaded the cook. After that, when King Wen ate fish, the cook would first cut off the head of the fish, peel off the skin, pick out the bones, and chop into fine pieces to make fish balls.

5) Hubei famous dish "Dragon and Phoenix Pairing" "Dragon and Phoenix Pairing" is a traditional famous dish in ancient Jingzhou, with a history of more than a thousand years, and was later introduced to Wuhan.

It is said that during the Three Kingdoms period, after Liu Bei went to Soochow to marry his wife, he returned to Jingzhou with his wife Sun. In order to celebrate this "dragon and phoenix presenting good fortune", the local people cooked this dish using eels as dragons and chickens as phoenixes.

A famous dish that has been passed down for thousands of years.

It is indispensable at wedding banquets, especially wedding banquets, to symbolize good luck and good luck.

6) Hubei's famous dish - the origin of Dongpo Pork. Dongpo Pork is a famous dish in ancient Huangzhou. It has a history of more than 900 years and was later introduced to Wuhan.

In the second year of Yuanfeng in the Northern Song Dynasty, Su Dongpo was demoted to Huangzhou.

During this period, he often cooked various dishes himself and drank with his poetry and chess friends.

Once he was playing chess with a guest. He didn't remember the meat in the pot until the end of the game. He hurried into the kitchen and felt the aroma. He opened the pot and saw that the meat was red in color. He tasted a piece and it was full of mellow flavor, glutinous but not greasy.

, the guests even praised it.

In memory of Su Dongpo, later generations named the dish he created "Dongpo Pork".

7) The hairy-footed son-in-law and his son-in-law make soup. Wuhan people are particularly particular about making soup. During the holidays, when distinguished guests come to visit, especially when the "hairy-legged son-in-law" comes to visit for the first time, they must make soup to treat them.

When the son-in-law comes to visit, he will also put thin vermicelli or fish balls in the soup to express long-lasting love and a happy marriage.

U-shaped pottery pots are generally used for simmering soup, commonly known as hanging pots.

8) An interesting talk about three teas in wedding customs Generally speaking, in Wuhan, men and women should pay attention to the "three teas" etiquette before getting married.

"Three Teas" means that after a man and a woman get engaged, the man must give gifts to the woman's home during the three important festivals of Spring Festival, Dragon Boat Festival and Mid-Autumn Festival.

The gifts are mainly food such as tea, cakes, fish, tobacco and alcohol. It is commonly known as giving tea or giving gifts. Three times a year are collectively called "three teas".