"Stone cooking" is a primitive cooking method in ancient China, and its history can be traced back to the Paleolithic Age. It is a cooking method that uses slate and stones (pebbles) as cookers and indirectly uses the heat energy of fire to cook food. One is external heating, that is, the stones are piled up and burned to heat, and then the food is buried and wrapped tightly, and the raw materials are matured by internal thermal radiation; One is internal heating, that is, burning stones red, filling them into food (such as cattle and sheep viscera) and heating them to make them mature; There is also a method of burning stone to cook, that is, digging natural stone pits or pits, or using containers such as tree barrels to hold raw water, and then adding red-hot stones to boil and boil food.

In ancient times, when the Dai people held a cattle hunting ceremony, they first dug a hole in the ground, put the peeled cowhide in the hole, filled it with water to collect the meat, and then threw the red-hot stone into the water. One by one, until the meat is cooked, everyone sits around and eats. This is a "stone cooking method" of burning stones and boiling water. In ancient times, there was also a stone pot dish that didn't need to be boiled, but as recorded in the Book of Rites: "The ceremony begins with all kinds of food, and its burnt millet beats dolphins." Han Chinese Zheng Xuan's note: "The ancients did not have a kettle, so they released rice, scooped up meat and put it on a burning stone to eat. Today, northern pheasants still exist. " This method of burning kang directly on the stone is the oldest "burning valley on the stone" method in China. In addition, there were "sandbags" in Yingcheng, Hubei Province in the Tang Dynasty. The preparation method is unique. It is made of flour, oil, salt, sugar or lard, and then put the cake on pebbles heated with oil and stir-fry until it is hot and smoky. It is characterized by light yellow color, concave-convex shape, crisp and soft, easy to digest, convenient to carry and long-term preservation. There is also the famous dish "Steamed Sheep with Willow" in the northwest minority areas in the Yuan Dynasty, and the "natural cake" in Shaanxi in the Qing Dynasty. The name of "natural cake" comes from "making cakes with natural stones as lining".

The method of cooking with stones is still popular in some areas, forming a unique stone cooking diet culture.

The Menba people in the southeast of Lhasa, China are still used to baking buckwheat or meat on hot thin slate. In Xishuangbanna, Bulang people work in the wild without cooking utensils. When cooking, they temporarily dug a pit on the beach, spread several layers of banana leaves in the pit, then poured clean water, put the fresh fish caught from the river into the water, lit a bonfire, put the red-hot pebbles into this "banana pot", and when the fish was cooked, added a little salt, they cooked a delicious cobblestone fresh fish soup. However, mussels are used for holding.

/minorities/minorities _ live . ASP？ Live _ id = 49 & Script = Real Stone Cooking (picture)

/read.php？ TID = 533 & Last release. Fpage= 1 See how to cook with stones.

Steamed ox head meat in stone pot (figure)

This dish is mainly made of ox head meat, supplemented by fresh mushrooms, and made by cooking techniques such as boiling, steaming and stone. The characteristics of this dish are: fresh fragrance, waxy but not sticky, ruddy color and unique flavor.

Ingredients: 750g fresh mushroom meat, soy sauce, refined salt, monosodium glutamate cooking wine, white sugar, Sichuan pepper, dried tangerine peel, onion and ginger elbow block.

Method: Cook the ox head meat with cooking wine, add onion and ginger pieces in three times, take out and cool, cut into domino pieces, add chicken pieces, elbow pieces and fresh mushrooms, and steam for 4 hours.

Heat the spoon with base oil, add onion, ginger and garlic, stir fry, add soy sauce, refined salt, monosodium glutamate, sugar, pepper, dried tangerine peel and cow head meat, add the original soup and adjust the taste.

Reduce heat until the juice is thick. Cancel the poisonous stone and burn it until it is red-hot. Put it in a container and pour the ox head meat and soup on the stone.

Tianshu tofu pudding Zhuang San Shi Xia Peng nen tofu pudding

However, anyone named Douhua Village must be engaged in Sichuan cuisine. Tianshu Tofu Flower Village is a restaurant with a new school of Sichuan cuisine. The so-called new Sichuan cuisine is actually to satisfy those Beijing diners who can't simply enjoy the spicy and salty Sichuan cuisine. Therefore, drawing lessons from the techniques of other cuisines, a specious Sichuan cuisine has been formed, which pays attention to the spicy and restrained taste. So the store pays more attention to the richness of raw materials. Taro rolls, chestnuts, ginkgo, potatoes, corn and other ordinary or unusual materials can all be found in Tianshu Tofu Flower Village. However, since you dare to call it Tofu Flower Village, it must be very authentic. There is a practice in the shop, the Three Gorges bean curd brain is very distinctive. The stones in the Three Gorges are very famous, and the stones for scalding tofu pudding are all picked up from both sides of the Three Gorges. When cooking, first burn the Three Gorges Stone until it boils, and pour the soybean milk into the pot cover. After a period of transpiration, a tender and smooth Three Gorges bean flower will appear in front of you. As for the difference between the Three Gorges Stone and other stone-scalded tofu, the shop owner smiled without a word. However, after using this dish, the Three Gorges Stone was fully recovered. Because, with the impoundment of the Three Gorges Reservoir, the Three Gorges Stone is hard to find.

Shi Peng waist flower

Ingredients: pork tenderloin, Chili sauce, rain flower stone, cooking oil, seasoning.

Method: Wash the pork tenderloin, stir-fry the phoenix-tailed flower knife with Chili sauce, stir-fry the rain flower stone, and pour the kidney flower on the rain flower stone when serving.

Features: fresh, tender and slightly spicy, and the production method is unique.