Specialty culture: According to legend, there was a prime minister named Duan Wenchang in the Tang Dynasty, who was a famous gourmet. He often tastes all kinds of food and has a good understanding of China's food culture. At the same time, he is also a master cook. His dishes are simple in cooking, ordinary in materials, bright in color and delicious in taste. After years of practice, he has compiled several volumes of cookbooks. The famous dish "Thousand Pieces of Meat" was initiated by him. During his stay in Tang Muzong, Duan Wenchang returned to his hometown to visit relatives. When he entertained relatives and friends, the chef cooked many dishes, including a dish shaped like a comb, which was called "comb meat". It's a big piece of meat and fat, which is boring at first glance, and almost no one eats it. After the banquet, Duan Wenchang found the chef who cooked this dish and proposed improved techniques for him. He asked the chef to change the fat meat into pork belly, change the fried pepper into black lobster sauce, and add seasonings such as onion and ginger. Then, Duan Wenchang personally demonstrated the knife. A few days later, Duan Wenchang plans to leave his hometown and entertain the villagers again. According to his instructions, the chef cooked the "comb meat" again. This dish is golden in color, soft in meat, delicious, fat but not greasy, which is very different from the last "comb meat". After one end was served, the guests rushed to taste it and were quickly eaten up. People have asked, what is this dish? Duan Wenchang saw this dish as thin as paper, so he casually named it "Thousand Pieces of Meat". Therefore, this dish has gradually entered the dining tables and restaurants of thousands of families, and has been passed down to this day through continuous improvement by professionals. During Xianfeng period of Qing Dynasty, General Manchu was stationed in Jingzhou. I once opened a shop dealing in this dish, but it's not surprising. The "thousand pieces of meat" I cooked was fat and greasy, and customers were gradually left out. General En took the opportunity of reporting to Beijing to learn that the chef Xiao Daihe and two masters were about to return to Jingzhou to retire, so he used his power to hire two masters as chefs. Two chefs, Xiao and Zhang, followed Duan Wenchang's cooking essentials before his death. On the basis of the original method of making "thousand pieces of meat", they changed 20 pieces of thick meat into 80 pieces of thin slices, changed the bottom of pickles into Liuyang lobster sauce, added pepper and fermented milk, and added seasonings such as onion and ginger. They are steamed with fire first, and then steamed thoroughly in a cage when they are ready to eat, which changes the traditional practice of being greasy and single in ingredients.
Efficacy of featured products: "Thousand Pieces of Meat" is made from pork belly through three processes: boiling, frying and steaming. The color of the dish is purple, the meat slices are soft and tender but not greasy, the taste is rotten but not muddy, salty and sweet.