Every delicacy has a unique story and a beautiful legend, which contributes to the history and culture of the delicacy, making every delicacy allusion fascinating. The following are allusions about food that I have compiled for you. You are welcome to read them. Food Allusions Chapter 1

"Lion's Head", in Yangzhou dialect, means big meatballs, and in Northern dialect, it is called "Big Meatballs" or "Sixi Meatballs". It is said that its "distant ancestor" is "Tiao Wan Zhi" recorded in the "Shi Jing" of the Southern and Northern Dynasties (see "Qi Min Yao Shu. Zhi Method 80"). Historical records record that when Emperor Yang of the Sui Dynasty, accompanied by his concubines and his entourage, rode a dragon boat and thousands of ships southward along the Grand Canal, he ordered all the prefectures and counties he passed through to offer food within 500 miles. From one state to hundreds of villages, there are extremely rare things on land and water? ("Zi Zhi Tong Jian"). Yang Guang saw the Qionghua in Yangzhou and was particularly nostalgic for the four famous scenic spots in Yangzhou: Wansong Mountain, Qianqian Dun, Ivory Forest and Sunflower Hill. After returning to the palace, he ordered the imperial chef to prepare four dishes based on the above four scenes. Under the guidance of Yangzhou famous chefs, the imperial chefs worked hard to finally make four dishes: squirrel mandarin fish, money shrimp cakes, elephant bud chicken strips and sunflower chopped meat. After Yang Guang tasted it, he was very happy, so he gave a banquet to all the ministers. For a time, Huaiyang cuisine was popular among the court and the public.

In the Tang Dynasty, with the economic prosperity, officials and dignitaries also paid more attention to their diet. Once, Duke Wei Zhi of the State of Xi hosted a banquet for guests. The famous chef Wei Juyuan also cooked these four famous dishes from Yangzhou, accompanied by delicacies from mountains and seas, and rare delicacies from land and water, which amazed the guests. When the dish "Sunflower Chopped Pork" was served, the sunflower heart made of huge meat dumplings was exquisite, like a lion's head. The guests took the opportunity to drink wine and said: "The Duke of Xi has spent his whole life in the army and has made outstanding achievements in war. He should wear the lion seal." Wei Zhi happily raised his glass and drank it down in one gulp, and said: "To commemorate today's grand event, Sunflower Cutting Meat" might as well be renamed "Lion Head". ?As soon as Bainuo was called, the famous dish "lion head" was added to Yangzhou.

In the Qing Dynasty, when Qianlong went to the south of the Yangtze River, he brought this delicacy to Kyoto and made it one of the dishes of the Qing palace. During the Jiaqing period, Lin Lanchi from Ganquan also sang about Yangzhou's "Sunflower Meatballs" in "Three Songs of Hanjiang". The preface reads: The meat is chopped into finely chopped meatballs and fried in meat and vegetable oil until it becomes sunflower yellow, commonly known as sunflower meatballs. ?His poem goes: ?The guests and cooks have been cut off frequently, and the sunflowers are reunited and let go of the new ones. When you are full, you should also think about the sun. Who will eat meat one after another? ? Food Allusions Chapter 2

According to legend, when the famous poet Yuan Zhen of the Tang Dynasty was serving as Sima in Tongzhou (today's Dachuan area of ??Sichuan), he went to a wine shop for a drink one day. One kind of beef slices in the food and drink, the color is red and shiny, very pleasing to the eye, the taste is spicy and fragrant, very delicious, it is crispy when eaten, and then melts without residue, leaving endless aftertaste after eating, which made Yuan Zhen marvel. What surprised him even more was that the beef slices were extremely thin and translucent. When picked up with chopsticks, the red beef slices' texture would reflect a clear red image on the wall under the light, which was extremely interesting. He immediately remembered the "Lamp Shadow Play" that was popular in the capital at that time (now commonly known as shadow play, in which silhouettes of figures made of animal skins or cardboard are projected onto the curtain with lights during the performance). It was so similar that he was so interested that he immediately called it out. ?Dengying Beef?. As a result, this kind of beef from Dachuan became widely known as "Dengying Beef" and became a famous local product in Sichuan.

Dengying beef is extraordinary, and its selection of ingredients and workmanship are very particular. After a cow is slaughtered, only a dozen pieces of leg meat and tenderloin can be taken, which only weighs more than ten kilograms. Use a long knife to cut the meat into very thin slices, add herbs, cloves, fruits and more than ten other spices. Mix well and spread the meat slices on a bamboo basket. After exposing to the sun to remove the moisture, put it in a special oven. Bake under controlled humidity until cooked, put into bamboo tubes or paper cans lined with oil paper, fill with pure sesame oil, sprinkle with a little pepper powder, and seal. According to records, during the Guangxu period of the Qing Dynasty, there was a shop owner named Liu Guangping on Guanda West Street in Daxian County. The Dengying beef produced at that time was the most famous. In 1935, the hotel's Dengying beef packaged in bamboo tubes was presented to the Chengdu Qingyang Flower Fair as a local specialty and was rated as a first-class food.

At present, the main producing areas of Dengying beef are Daxian and Chongqing. The products of the two places are constantly developing and each has its own merits. An American livestock expert once said that Dengying beef is not only a unique delicacy, but also a wonderful handicraft. If the supply can be guaranteed, the price in the international market can be 4-5 higher than the current export price. times. However, the production of Dengying beef is now limited by insufficient raw materials. Food Allusions Part 3

? The aroma of meat from the open altar floats around, and the Buddha throws away his duster and jumps over the wall. ?

From the above verse, you will know why this famous dish "Buddha Jumps over the Wall" is famous all over the world. It can be said to be a comprehensive collection of Chinese cooking techniques and delicacies. Its raw materials include sea cucumber, squid, scallops, fish maw, fish lips, chicken, duck, pork belly, mushrooms, tendon, bamboo shoot tips, ham, pigeon eggs, etc. The processing and cooking process is extremely strict. First, each raw material is steamed separately according to its condition, and then served with condiments such as rock sugar, ginger, green onion, cinnamon, Fujian old wine, and fennel. Put it into a jar, cover it with lotus leaves, and seal it with glass. Bring to a boil over high heat and then simmer over low heat. It is required to be rotten and tangible, taste in taste, and fragrant in the teeth.

Buddha Jumps Over the Wall, formerly known as Fushouquan, was created by Juchunyuan, a long-established restaurant in Fuzhou. There is an interesting story to tell.

Once upon a time, there was a rich man who came to Juchun Garden with his whole family, men, women and children. One is to admire his reputation, and the other is to show his generosity by ordering all the famous dishes. The chef came up with a way to have the best of both worlds. Considering that he would definitely not be able to eat all the famous dishes after serving them, he took a small portion of each dish, simmered them together and brought them to the table. The old rich man saw that it was a hodgepodge and scolded the restaurant angrily. But the shopkeeper of the restaurant is a young man who is smart and has the ability to adapt to changes. He said: "The old gentleman has a blessed face. He is really as blessed as the East China Sea, and his longevity is as long as the Southern Mountains." Now that the whole family is reunited and full of descendants, it is really "blessing and longevity". Therefore, I offer this famous dish to congratulate my husband. ?The rich man was overjoyed when he heard this, and his appetite was really appetizing. In this way, people praise this dish everywhere, and it is spread to ten, ten to hundreds, hundreds to thousands, and thousands to thousands. Soon it spread throughout the land of China.