The origins and interesting allusions of classic dish names

I believe everyone knows about many dishes, but do you know the allusions to the names of those dishes? Below is the origin and allusion of the dish names that I have compiled. Welcome to read

The origin and allusion of the name of the dish: The name of the dish is Dongpo Pork

Su Dongpo (1036-1101) of the Song Dynasty was ranked among the eight great writers of the Tang and Song Dynasties; his lyrics and lyrics are both outstanding with Xin Qiji; his calligraphy and painting are also both Stand alone for a while. Even in the art of cooking, he is also good at it. When he offended the emperor and was demoted to Huangzhou, he often cooked dishes by himself to enjoy with his friends. Su Dongpo was best at braised pork. He once wrote a poem to introduce his cooking experience: "Slow fire, less water, and when the fire is sufficient, it will be beautiful." However, when he cooked the "Dongpo Pork" named after him, it is said that it was still An interesting incident happened when he returned to Hangzhou for the second time to serve as a local official.

At that time, most of the West Lake had been covered in grass. After he took office, he mobilized tens of thousands of migrant workers to remove farmland, dredge the lake port, pile up the excavated mud into a long embankment, and build bridges to unblock the lake water, so that the beauty of the West Lake could be restored and water could be stored for irrigation. This piled embankment improves the environment, brings water conservancy benefits to the people, and adds to the scenery of the West Lake. Later, "Spring Dawn on the Su Causeway" was formed, which was listed as the first of the ten sceneries of West Lake.

At that time, the people praised Su Dongpo for doing this good thing for the local area. They heard that he liked to eat braised pork. During the Spring Festival, they all They all gave him pork to express their feelings. Su Dongpo received so much pork and felt that it should be shared with the tens of thousands of migrant workers who were dredging the West Lake. So he asked his family to cut the meat into cubes and cook it using his cooking method. Distributed to every household. When cooking, his family misunderstood "sending them with wine" as "cooking them with wine". As a result, the braised pork was even crispier and more delicious. Eaters praised the cooking method of the meat sent by Su Dongpo as being unique and delicious. eat. Everyone praised him and anecdotes spread. Among the people who came to Su Dongpo for advice at that time, in addition to those who came to learn calligraphy and writing articles, there were also people who came to learn how to cook "Dongpo Pork". Louwailou Restaurant imitated his method to cook this dish and served it to the world. They continuously improved it in practice and it has been passed down to this day.

The origin and allusion of the name of the dish: Beggar's Chicken

There is a famous dish in Beijing cuisine, and its name is very interesting. It is called "Beggar's Chicken", also called "Rich Chicken". There is a reason why this dish is named with completely different vocabulary between the rich and the poor:

?Beggars chicken? Originally from Hangzhou, Zhejiang, it was stolen or begged by some poor refugees, called ?beggars? The chicken is cooked with hot local chicken, which is originally an unrefined street food. At that time, Emperor Qianlong of the Qing Dynasty visited Jiangnan incognito, and accidentally left his rags on the streets. One of the beggars saw that he was pitiful, so he gave him a beggar's chicken that he thought was a delicacy. Qianlong was sleepy and hungry. Of course he thought the chicken was extremely delicious and asked him its name. The beggar was too embarrassed to tell him the chicken. When the chicken is called "Beggar Chicken", it is said that the chicken is called "Wealth Chicken". Qianlong said that this "rich chicken" was delicious.

It was only later that I found out that this homeless man was the current emperor. This "beggar chicken" also became a "rich chicken" because of the opening of the emperor Jinkou. Become a famous dish.

The origin and allusion of the name of the dish: Fish-flavored shredded pork

According to legend, there was a business family in Sichuan a long time ago. The people in their family liked to eat fish very much, and they were also very particular about seasoning. Therefore, when they cook fish, they always put some onions, ginger, garlic, wine, vinegar, soy sauce and other seasonings to remove fishy smell and enhance the flavor. One night when the hostess of the family was frying another dish, in order not to waste the ingredients, she put all the leftover ingredients from the last time she cooked fish into this dish and stir-fried it. At that time, she thought it was The food may not taste very good, or it may be difficult to explain to the man at home when he comes back. While she was in a daze, her husband returned home from business. The husband didn't know whether it was because he was hungry or because he felt that this bowl of food was special. Before the meal started, he grabbed it with his hands and swallowed it in his mouth. Before he could wait for a minute, he couldn't wait to ask his wife what the dish was made of. Yes, when she was stammering, she unexpectedly discovered that her husband repeatedly praised the taste of her food. When her husband saw that she didn’t answer, he asked again: What is the food used to make it delicious? Just like that, her wife just said I told him about it in detail. This dish is stir-fried with the ingredients of roasted fish and other dishes, so it is full of flavor, so it is named Yuxiang Stir-fried, hence the name. Later, after several years of improvement by Sichuan people, this dish has been included in Sichuan recipes for a long time, such as fish-flavored pork liver, fish-flavored shredded pork, fish-flavored eggplant, and fish-flavored three shredded fish. Nowadays, the unique flavor of this dish is welcomed by people from all over the country and it is popular all over the country. Let’s briefly describe Sichuan cuisine. China is a kingdom of cooking, and Sichuan cuisine ranks first among the eight major cuisines. In the culinary world, it is said that "food in Sichuan" is the best. There are more than 50 different flavors in Sichuan cuisine, such as: spicy, red oil, strange, vinegar and pepper, sweet and sour, spicy and fishy, ??etc. According to incomplete statistics, there are more than a thousand Sichuan cuisine recipes, and their banquets are also diverse, such as: horse banquets, horse banquets, family banquets, field banquets, traveling banquets, hunting banquets, boat banquets, etc. It can be said that Sichuan has a historical tradition of paying attention to food.

The origin and allusion of the name of the dish: Buddha Tiao Qiang

Buddha Tiao Qiang is a very famous Fujian dish. It is said to have originated during the Daoguang period of the Qing Dynasty and has a history of two hundred years.

This dish is made with 18 main ingredients and 12 auxiliary ingredients. The raw materials include: chicken, duck, abalone, duck paw, shark's fin, sea cucumber, scallop, fish maw, water fish meat, shrimp meat, wolfberry, longan, shiitake mushroom, bamboo shoot tip, razor clam, etc. Seasonings include: oyster sauce, salt, ice, rice wine, ginger, green onions, dark soy sauce, raw oil, soup, etc. More than 30 kinds of raw materials are processed and prepared separately, and then put into Shaoxing wine jars in layers. There is Shaoxing's famous wine mixed with ingredients in the jar, which is first sealed with lotus leaves and then covered with a lid. It is made by boiling it on a pure smokeless charcoal fire (high fire) and then simmering it on a low fire for five or six hours.

It is said that this dish was originally made by the family members of an official in the Fuzhou Official Money Bureau at that time. This official hosted a banquet for the Chief Envoy Zhou Lian. When the dishes were served, they were fragrant. Zhou Lian was full of praise after tasting them and ordered his chef Zheng Chunfa to imitate them. Zheng Chunfa started studying cooking when he was a teenager. He studied cooking in Beijing, Hangzhou, Jiangsu and Guangdong, and his skills are extremely high. After consulting the officials' relatives, he modified the dish when he returned home, using more seafood and less meat as raw materials, and named it "Tanshao Babao".

Later, Zheng Chunfa pooled his shares to open Sanyouzhai Restaurant, which was later renamed Juchunyuan. Ju Chun Yuan mainly caters for official banquets. According to the suggestions of some gourmets, Zheng Chunfa continuously improved the ingredients of this dish and officially named it "Fu Shou Quan", which is the first dish of Ju Chun Yuan. Many gourmets and literati came from far and wide to taste this dish and marveled at it. During the banquet, a scholar wrote a poem to cheer up: "When the altar is opened and the fragrance of meat floats around, when the Buddha hears abandoning his Zen and jumps over the wall, this dish is known as..." The name "Buddha Jumps Over the Wall" has been passed down to this day.

The origin and allusion of the name of the dish: Chowder

According to legend, during the Southern Song Dynasty, Jin soldiers repeatedly invaded the south, and the Zhao and Song Dynasties were on the verge of collapse. At that time, the imperial court was divided into two factions, one for peace and the other for war. Zhu Dunru, who was the minister of the Ministry of War, lost his official position because he advocated resistance to the Jin Dynasty. The treacherous Prime Minister Qin Hui played a book in front of Emperor Gaozong. After he returned to his hometown in Henan, he was disillusioned with the court and no longer interfered with political affairs. He often invited three or five friends to drink and write poems to pass the time.

This year, it was Zhu Dunru’s sixtieth birthday, so he invited some relatives, friends and old friends to come for a gathering. Unexpectedly, news suddenly came from Lin'an, the capital, that the anti-Jin marshal Yue Fei had defeated Jin Wushu one after another, which angered Qin Hui, the treacherous prime minister who had been bribed by the Jin Kingdom. Qin Hui then conspired with his wife Wang to have Yue Fei imprisoned on unfounded charges. Killed in Fengbo Pavilion. For a time, the hatred of the country and the family were intertwined. How could Zhu Dunru still be in the mood to drink and have a party? But since the guests had come to the banquet, how could he let them go back with an empty stomach. So Zhu ordered the cook: "There is no drinking today, and there is no need to set out those dishes. Just boil the prepared vegetables together, one bowl for each person, and serve it with steamed buns." ?

I think these relatives and old friends are all pampered people. They are used to eating delicacies from the mountains and seas and drinking fine wines. How can they swallow these bowls of crude boiled vegetables now? Zhu Dunru saw everyone Without moving his chopsticks for a long time, he picked up a meatball in the bowl and said: "Now the treacherous officials are in power and are killing the loyal and good." Marshal Yue served his country loyally throughout his life, but he died tragically on an unfounded charge. I wish I could chop off Qin Hui's head and put it in the frying pan. Before he could finish his words, a guest suddenly stood up and said indignantly: "Sir, the meatballs in this bowl of stew are Qin Hui's heads. Deep-fried The tofu is Qin Hui’s meat, and the vermicelli is Qin Hui’s intestines. Come, let’s all eat up Qin Hui together and avenge our Marshal Yue!?

So, all the guests responded in unison, picked up their chopsticks, and ate bowls of boiled vegetables in an instant All gone. After the dish was finished, someone asked: "What should we name this dish?" Zhu Dunru thought for a while and said: "Let's just call it fried cypress!"

Soon, this matter spread Entered the folk. Out of resentment towards Qin Hui, people began to cook and eat fried cypress. Later, because this dish was made by stewing various miscellaneous dishes together, people called it "chowder".