Zi Long defoaming is a traditional Hunan dish with eel as the main ingredient, which belongs to Hunan cuisine. This dish is brightly colored, with white, green, brown and purple in contrast. Salty, fresh and tender. The eel is tender, spicy and slippery.
Because Monopterus albus needs to go through the processes of fish breaking, bone removal, decapitation and peeling. In the process of making, especially the peeling of eels looks like an ancient military commander taking off his robe, so this dish is named "Zilong taking off his robe".
Historical allusions of Zilong undressing.
According to legend, Changshan Zhao Zilong, a famous soldier in the Three Kingdoms, was brave and good at fighting. When Cao Cao's army and Liu Bei fought a bloody battle in Yangchangbanpo, Liu Bei had to fight and retreat under the cover of generals because of the disparity in strength between the two sides. General Zhao Yun (Zi Long) is responsible for protecting the two ladies and Prince Dou. When Liu Bei saw Zhao Yun take off his bloody shirt from his badly injured body, his wrapped son Dou was still asleep.
Later, famous chefs in Hunan and Chu created a delicious style of "taking off the dragon robe" to express their respect for Zhao Yun, the hero of Changbanpo, and placed eels in the name of dragons.
Zilong's robe removal in Quyuan Restaurant has always been respected by famous artists. After Quyuan Restaurant entered Beijing, this dish was more favored by scholars. Such as Qi Baishi, Wu Han and Tian Han. Will take off his robe at the first level of Quyuan. Zilong undressing is not only delicious, nutritious and nourishing, but also the food allusions often make people appreciate the feeling of eating outside the taste.