Speaking of historical celebrities with superb cooking skills, how can we miss Duan Wenchang, the prime minister of the Tang Dynasty?

Speaking of the historical figure Duan Wenchang, some people may not be familiar with it, but when it comes to the dish of braised pork with pickled vegetables, everyone must know that this dish was created by Duan Wenchang.

Coincidentally, Su Dongpo passed by Zhumadian, Henan Province on his way to Huangzhou after the Wutai Poetry Case, and left his poem "Two Quatrains Along the Liuguan" here, which happened to mention Duan Wenchang.

This person.

Duan Wenchang was the prime minister during the Muzong period of the Tang Dynasty. He was a well-known gourmet and foodie at that time.

Duan Wenchang is not only very particular about his daily diet, but he also personally wrote a cookbook "Zouping County Public Food Charter" that records various delicacies and their cooking methods.

Duan Wenchang's chef was a female chef called Shanzu. This woman originally had a name, but in order to express recognition of her cooking skills, she was called Shanzu.

Shan Zu was already very good at cooking. After she took charge of the cooking at Duan Wenchang's home, she received guidance from Duan Wenchang. Her cooking skills became even more exquisite, and she eventually became one of the top ten famous chefs in ancient China.

The story of Duan Wenchang and Meicai Braised Pork begins with his return home to visit relatives.

During the Changqing period of Emperor Muzong of the Tang Dynasty, Duan Wenchang returned to his hometown to entertain relatives and friends. During the banquet, there was a dish called comb meat, which was made from large and fat pieces of pork. As a result, no one cared about it because it was too fatty.

Afterwards, Duan Wenchang found the chef and taught him how to improve the comb meat. He used pork belly instead of fat meat, made some changes in seasonings, and demonstrated it himself.

A few days later, when Duan Wenchang left his hometown and returned to Beijing, he hosted another banquet for relatives and friends. At this banquet, the chef made a dish of comb meat according to the method taught by Duan Wenchang. The result was highly praised by the diners.

Like paper but stacked together, this dish is named "Qianzhang Rou", which is now the braised pork with pickled vegetables.

Looking at Duan Wenchang's accomplishments in cooking technology and his contribution to the field of gastronomy, Duan Wenchang deserves both the titles of gourmet and cooking master.