1 Dongpo pork, a famous dish in Hangzhou, is stewed with pork.

According to legend, it was created by Su Dongpo, a poet of the Northern Song Dynasty (Meishan, Sichuan). The earliest birthplace of Dongpo meat is Huanggang, Hubei. Su Dongpo lived in Huanggang in 18, and this method of eating meat came up because the local pigs were meaty and cheap.

Zhou Zizhi, a native of Song Dynasty, recorded in Zhupo Poetry: "Dongpo likes pigs by nature. When he was in Huanggang, he tasted the play" Eating Pork Poetry "and said," Slow fire, little water, and he is beautiful when the fire is full. Get up and play a bowl every day, so full that your own husband doesn't care. " "Later, Su Dongpo came back from Huangzhou in 185, and often returned to Kaifeng, the capital city, to work in the imperial court. Before long, he was excluded and asked to be transferred to Hangzhou as a satrap in 189, which developed the experience of burning meat in Huangzhou into Dongpo meat. As a delicacy of Han nationality, it became popular in Jiangsu and Zhejiang provinces. "Dongpo Meat" was first created in Xuzhou. "Xuzhou Ancient and Modern Famous Cuisine" records that when Su Shi was appointed as Xuzhou Zhizhou, the Yellow River burst, Su Shi took the lead and built dikes with the people of the whole city to protect the city. The people of Xuzhou slaughtered pigs and sheep, and went to the government to comfort them. Su Shi couldn't refuse, so he instructed his family to cook braised pork and give it back to the people. After eating it, the people felt fat but not greasy, crisp and delicious, so they called it "giving back meat." When Su Shi relegated Huangzhou, he wrote a song by cook the meat: "Huangzhou is a good pork, and its price is as cheap as dirt. The rich refuse to eat, and the poor don't understand cooking. Slow down the fire, less water, and it will be beautiful when the fire is full. People began to imitate each other and dubbed it "Dongpo Meat". When Su Shi was the second magistrate of Hangzhou, he made great contributions to dredging the West Lake. When everyone gave him wine and meat to celebrate the New Year, Su Shi ordered pork and wine to be cooked for migrant workers to eat. His family mistakenly thought that rice wine and pork were cooked together, but everyone felt more crisp and delicious after eating. The reputation of "Dongpo Meat" slowly spread throughout the country. Su Shi was a famous great writer in the Northern Song Dynasty. He is not only profound in poetry and calligraphy, but also a gourmet in ancient China. He is also very good at cooking dishes, especially at making braised pork.

2 The emperors of the Qing Dynasty were like Nanjing people-they liked ducks, and ducks were always indispensable in every imperial meal. In the fifty-third year of Qianlong (AD 1788), on the seventh day of July, there were ducks stewed with wine, ducks in soup and steamed ducks in the breakfast of Qianlong.

Ganlong likes to eat ducks, and he also ate a famous dish "Duck with Dried Vegetables". According to a famous restaurant, when Ganlong went to the south of the Yangtze River, he heard that the ducks in the water town were delicious, so he had the intention of trying them early. It's nearly noon, and I'm worried about the blame. The cook is in a hurry, and even the duck feathers have not been pulled out. What should I do? The cook can also fool, and conveniently sprinkled a handful of dried black vegetables with the light duck to cover the duck feathers. Who wants to eat the palace-flavored dried dragon at ordinary times, feel fresh in a different mouth and praise the delicious taste? Because emperors love to eat, a famous dish came out like this. This legend is not credible. It is probably made up by the restaurant, but it shows that Ganlong likes to eat ducks.

For another example, Empress Dowager Cixi likes stewed duck, stewed duck, roast duck, duck tongue, duck paw, duck gizzard, duck liver and duck intestines in her daily imperial diet.

the last emperor, puyi, copied a rough list in February of the fourth year of Xuantong in my first half of life. at that time, puyi was only 7 years old, but he had nearly 3 dishes for breakfast, including three fresh ducks, fried sea cucumber with duck strips and fried Ge Xianmi with diced duck.

Because Cixi likes to eat ducks, some people get lucky. Xiao Dezhang, a famous eunuch in the late Qing Dynasty, is one of them. The reason why Xiao Dezhang can become a red man in front of Cixi can be found out is that he is good at cooking a dish that Cixi likes to eat-stewed duck strips.

one of cixi's hobbies is to eat flowers and bathe them. The medical records of the Qing court show that Empress Dowager Cixi, who loves beauty as a life, is the one who can "consume" flowers the most. Hua Rende Ling, an American who once worked as a personal female official beside Cixi, once wrote a book "Two Years of Qing Palace", which wrote: "She (Cixi) loves all kinds of creatures like flowers, trees, dogs and horses like ordinary people."

3 The material in General Nian Gengyao's

Clear Money is about the famous General Nian Gengyao. After being dealt with by yongzheng emperor, his family was ruined, and those concubines also fell apart and married into the homes of ordinary people. One of the maids married a poor scholar in Hangzhou. Soon after the marriage, the maid revealed to her current husband that she was one of the cooks of the general in 28.

and interestingly, she only cooked one dish for General Nian Gengyao, that is, stir-fried meat, and the rest was completely irrelevant, so she earned a high salary in Nianfu on this dish. The specific situation is: Nian Gengyao's daily menu must be given to the chef one day in advance. If it is "small fried meat", people in the general's office must be busy for half a day. However, the general only eats small fried meat once or twice a month. "If you order small fried meat, you have to be busy for half a day, but only once or twice a month." This "small fried meat professional chef" only works once or twice a month.

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Li Yu, a gourmet in the Qing Dynasty, has a light, natural and compassionate diet view, which should be appreciated by many people who advocate light diet and animal protectionism in modern times. Because Li Yu always thinks that "meat eaters are contemptuous" and "meat is not as good as meat, and meat is not as good as vegetables", the more food is divorced from the complicated cooking procedure, the better the taste is. Therefore, those American-style health salad houses can translate Li Yu's quotations in English and post them on the wall, encouraging everyone not to paralyze themselves with big fish and meat after work, but to come to such restaurants to eat a pot of grass-like fresh vegetables for lunch.

among all kinds of food, Li Yu admires bamboo shoots the most, followed by mushrooms suspected of Tricholoma matsutake. He is also particularly interested in mustard, and his favorite meat food is crab. From this point of view, if Li Yu lived to this day, he should be very keen to join the luxury food tour group to Japan. Living in modern times, Li Yu should have a more wonderful life, and his coolness should not be under Yuan Mei.