Dragon Tiger Fight is a Cantonese dish.

Dragon tiger fight, also known as leopard, civet and three snakes, dragon, tiger and wind stew, chrysanthemum, dragon, tiger and phoenix, is a traditional Guangdong dish famous at home and abroad. The use of snakes to prepare dishes has a history of more than 2,000 years in Guangdong. There was a local proverb that when the autumn wind blows, snakes are fat and nourishing. In ancient times, they were used as palace delicacies. This product is a soup dish with snake meat as the main ingredient. Meticulously crafted, with a variety of ingredients, the meat is tender, smooth and extremely delicious. Served with thin crisps, shredded lemon leaves and chrysanthemum petals, it has a special flavor and is best eaten in autumn and winter.

In fact, it is said that the dish of dragon-tiger fighting began during the Tongzhi period of the Qing Dynasty. At that time, there was a man named Jiang Kongyin who was born in Shaoguan, Guangdong and served as an official in Beijing. After returning to my hometown, I often studied cooking and wanted to create new famous dishes. One year, when he was celebrating his seventieth birthday, in order to come up with a new famous dish for his relatives and friends to try, he tried to make a dish using snakes and cats. Snakes are dragons and cats are tigers. When the two meet, they will fight, so they are called dragons. Tiger fight.

Introduction to representative dishes of Guangdong

1. White-cut chicken

White-cut chicken is not only a classic Cantonese dish, but also a special dish of the Chinese nation. White-cut chicken was first created in folk hotels in the Qing Dynasty. The chicken is boiled without seasoning during the production process and is eaten as it is, so it is also called white-cut chicken.

2. Roast Goose

Roast goose is a specialty delicacy of Guangdong Province with a history of more than 700 years. The most famous Shenjing roast goose is cooked using traditional techniques and old Shenjing. It looks golden and red in color and tastes delicious.

3. Braised pigeon

Braised pigeon is a traditional famous dish in Guangdong Province. The pigeon is cooked first, then dried, and then oiled. It tastes crispy on the outside. Tender, fragrant and delicious. It is said that one pigeon is better than nine chickens. The exquisite production technology of braised squab and the nutritional value of squab make many people fall in love with this dish.

4. Boiled shrimp

Boiled shrimp is a favorite dish of Guangzhou people. Boiling means to put the original flavor of the shrimp directly into the water and cook it directly, so that it retains its original flavor. In addition to the fresh, sweet and tender characteristics of shrimp meat, you can eat it with the sauce when eating.

The above content refers to Baidu Encyclopedia-Leopard and civet stewed with three snakes