1. Fang La Fish in Huangshan Mountain

(1) It is related to Fang La, the leader of the Northern Song Rebel Army, and is one of the traditional famous dishes in Huizhou, Anhui Province. Also known as the big fish withdrawing troops, at the end of the Northern Song Dynasty, Fang La, the leader of the peasant uprising and a native of Shexian County, led the rebel army to fight with the officers and men of the Song Dynasty in the mountainous area of southern Anhui. Because he was outnumbered, he retired to Qiyun Mountain and stood alone. Song Jun couldn't attack the mountain, so he stationed at the foot of the mountain, and besieged it, in an attempt to break the rebel army's grain and grass.

(2) Fang La saw that there were a lot of fish and shrimp in a pool on the mountain, so he ordered everyone to catch the fish and shrimp and throw them down the mountain to confuse the enemy. Song Jun saw the mistake that there was enough food and grass on the mountain, and it was not appropriate to encircle it for a long time, so he withdrew to the west. This dish is made from the top-grade mandarin fish, especially the famous mandarin fish in the mountain stream around Huangshan Mountain in southern Anhui Province. It is made by different cooking methods of frying, sliding and steaming. It is fragrant, salty, slightly sweet and sour, and has a unique flavor. Siniperca chuatsi is a rare delicacy in Huangshan Mountain, with its head held high and its tail stuck up in the dish, and it tends to leap on the vast waves.

2. Taibai Duck

This is a delicious food related to our poet Li Bai. It is said that after Li Bai entered Beijing to work as an Hanlin under the edict of Emperor Xuanzong of the Tang Dynasty, all civil and military officials respected him. At that time, although Li Bai wanted to contribute to the imperial court, he was not reused politically. On the contrary, Yang Guifei, Yang Guozhong, Gao Lishi and others attacked him slanderously in front of the Tang Emperor, and he was gradually alienated. In order to realize his ambition, Li Bai tried to get close to Xuanzong of the Tang Dynasty. He actually remembered the delicious duck he used to eat in Sichuan when he was young, so he used fat duck, steamed it with century-old carved flowers, medlar, notoginseng and seasonings, and presented it to Xuanzong. After eating it, Xuanzong thought it was delicious and memorable, and praised it greatly. He asked Li Bai, "What is the dish offered by Qing?" Li Bai replied, "I'm worried that your majesty's dragon body is tired, so I have to add tonic ears." Xuanzong was very happy. He said: This dish is rare in the world and can be called "Taibai Duck". Later, although Li Bai was still alienated by Xuanzong, it became a much-told story in the history of cooking.

3. Tartar Beef Tower

(1) Genghis Khan, the Mongolian emperor, made an expedition to Europe and left a classic raw meat dish called Tartare in the west, which is generally translated literally as "Tartar Beef Tower" or "Tartar Steak" in Chinese. The Tartar Beef Tower recorded the footprints of nomadic culture in Europe in those days, and was a Mongolian tribe Tatar, which created rare raw food dishes for westerners except oysters.

(2) According to unofficial history's records, the earliest source of this sacred dish is the invincible cavalry of Mongolia-as we all know, Mongolian cavalry often carry out long-distance mobile operations with one person, two horses or even more horses. The Mongols themselves are known as "people on horseback", and Mongolian horses were one of the best endurance horses at that time, which enabled riders to basically perform all long-distance tasks without dismounting. Perhaps during a long-distance raid, a cavalry suddenly found that the beef on the side of the saddle was squeezed and rubbed back and forth for a long time and turned into minced meat, and dressed up with some spices from Central Asia and rock salt from the grassland, it tasted delicious. This kind of convenient, fast and nutritious food soon became all the rage and spread widely in the jurisdiction of other three great Khan countries in Mongolia except the Central Plains.

(3) The beef tartar tower as we know it today was improved from various civilizations. Beef is crushed into soft minced meat, which is placed on a circular plate in France and rolled up in Eastern Europe. The preparation before eating makes it destined to be an impressive table ceremony. The waiter adds various spices one by one, such as fresh herbs, green onions, onion buds, capers, pickled peppers, olives, a small amount of anchovies, and a raw egg yolk, and then you can eat it without any heating process.