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What are the famous dishes in Hangzhou? What's their story?
"West Lake Vinegar Fish" is a traditional dish in Hangzhou. It dates back to the Song Dynasty and has a long history. "West Lake Vinegar Fish" is also called "uncle and sister-in-law heirloom treasure". According to legend, in ancient times, there were two brothers named Song. They were full of articles and knowledge, and lived in seclusion in the West Lake for fishing. Zhao Daguan, a local villain, once visited the lake. A woman who was washing gauze by the lake in Lu Yu wanted to take it for herself when she saw her beautiful figure. Send someone to inquire, it turns out that this woman was Song Xiong's wife, so she killed Song Xiong with a conspiracy. The invasion of evil forces made Song's uncle and sister-in-law very angry. They went to the government to complain together, hoping to uphold justice and punish the villain. They didn't know that the government at that time and the evil forces were taking it out in one nostril. Instead of accepting their complaints, they were expelled from the government. After returning home, Sister-in-law Song told her to pack her bags and run away to avoid being followed and retaliated by the villains. Before leaving, my sister-in-law cooked a bowl of fish, added sugar and vinegar, and cooked Fachet. Song Di asked his sister-in-law: Why did the fish do this today? Sister-in-law said: Fish is sweet and sour. I hope you go out this time. Don't forget how your brother died If your life is sweet, don't forget the bitterness of being bullied by ordinary people. Don't forget your sister-in-law's sufferings. My brother was very excited after hearing this. He ate the fish and left, remembering his sister-in-law's wishes. Later, Song Di rose to fame and returned to Hangzhou to avenge his brother and punish the villain. But at this time, Song Sister-in-law had fled and could not be found. Once, Song Di went out to attend a dinner party. During the dinner, he ate a dish that tasted the same as when his sister-in-law left home. He hurriedly asked who burned it, only to know that it was his masterpiece. It turned out that after he left, my sister-in-law hid her name to avoid being entangled by villains and became a kitchen worker. Song Di was very happy to find his sister-in-law, so he resigned from his post, took his sister-in-law home and began to live a fisherman's life again. In ancient times, someone ate this dish and wrote a poem on the wall of the restaurant: "The skirt is drunk, the green shadow is on the stairs, there are many boats in front of the door, and it takes three pools and a half." "Why go back to Hans Zhang bass (West Lake vinegar fish tastes better than Songjiang bass)? Because the fish in the West Lake is delicious, you can see that there was no sister-in-law in the Song Dynasty. The last sentence of the poem mentions the creation legend of "West Lake Vinegar Fish".

The origin of broiler chickens.

Version 1

In the ancient war years, many people lost their families and became beggars (commonly known as beggars in Hangzhou). One day, a beggar got a chicken, but he lacked a pot and stove. When he was hungry, he imitated the method of baking sweet potatoes, wrapped the chicken in mud and put it on a "stove" made of stone to pick up some dry wood for baking. After a while, when the chicken was cooked, he picked it up and put it on the ground, and the chicken feathers fell off, and suddenly the fragrance was overflowing. The beggar had a hearty meal. Later, this mud baking technology was introduced into restaurants and restaurants, and chefs continued to improve it. Jiu Shao was added to the stewed mud, and chicken steamed buns were baked with West Lake lotus leaves, so that the fragrance of lotus leaves and the fresh fragrance of hens were integrated. Therefore, it has been handed down for many years, and the reputation of "calling chickens" has far-reaching influence.

Version 2

According to legend, there was a beggar in Yushan, Changshu, Jiangsu in the late Ming and early Qing Dynasties. He usually begs for some leftovers to satisfy his hunger. Sometimes it is difficult to eat a bowl of leftovers a day, so he has to go hungry. On this day, he was very lucky. Besides some food to satisfy his hunger, he met a kind old lady and gave him an old hen. He danced with joy. But he is a beggar and has nothing in his hand except a broken bowl. How did he make this chicken? He thought for a long time, but he didn't come up with a good idea. Suddenly, he had a brainwave and thought of a plan. He found a family nearby, borrowed a knife from his master, slaughtered the chicken, took out its internal organs, dug some yellow mud on its surface, lit a fire with the branches and leaves of a dead tree, and stewed the wrapped chicken in the fire. When the mud dried, he estimated that the chicken was ripe, so he knocked off the mud shell with a stick and the chicken feathers fell with the mud. Suddenly, the fragrance overflowed and the beggar was very surprised. So he picked up the chicken and wolfed it down. Just as the beggar was eager to eat, Qian Muzhai, a college student of Ming Dynasty, passed by and smelled the smell of chicken. He saw the beggar eating chicken from a distance, so he sent someone to inquire how the beggar cooked such delicious chicken. Send someone to inquire, and took a small piece of chicken to Qian Muzhai. After Qian Muzhai tasted it, he felt that the taste was really unusual. After returning home, he asked the chef to make it according to the beggar's method, and added diced meat, ham, shrimp and spices to the chicken belly, wrapped it with lotus leaves, coated it with yellow mud, and cooked it on the fire, named "beggar chicken". One day, Liu, a famous prostitute in the south of the Yangtze River, came to Qian's house. Qian entertained her with beggar chicken and asked Liu, "What's the smell of Yushan?" Liu said, "It's delicious" and said, "I'd rather eat Yushan chicken all my life than Songjiang fish for one day".

Dongpo braised pork

The origin of dishes

Legend has it that it was written by Su Dongpo, a poet in the Northern Song Dynasty (Meishan, Sichuan). Dongpo meat originated from Huanggang, Hubei Province. 1080, Su Dongpo went into exile in Huanggang, where pigs were plentiful and meat was cheap, so he came up with this method of eating meat. Zhou Zizhi, a Song Dynasty poet, recorded in Zhupo Poetry: "Dongpo likes pigs by nature, and once tasted Dongpo meat in Huanggang.

As the poem "Eat Pork" said:' Slow fire, less water, full fire is beautiful. Get up and play a bowl every day, so full that I don't even care about my husband. ""Later, Su Dongpo came back from Huangzhou in 1085 and returned to Kaifeng, the capital, as Changzhou and Dengzhou. Soon, he was excluded, and in 1089, he requested to be transferred to Hangzhou as the satrap, which developed Huangzhou's experience of burning meat into Dongpo meat. As a delicacy of the Han nationality, it became popular in Jiangsu and Zhejiang provinces. Dongpo pork was made in memory of Dongpo, not created by Su Dongpo himself. The prototype of Dongpo meat is Xuzhou meat appreciation, which is one of the four treasures of Dongpo in Xuzhou. In the autumn of the tenth year of Xining in northern Song Shenzong (1077), the Yellow River burst and the flood lasted for more than 70 days. Su Shi, a well-known person in Xuzhou, personally led the city's officials to fight floods, finally defeated the floods, and built the "Su Causeway" the following year. The people thanked Su Dongpo for serving the people, killing pigs and sheep in succession, and taking wine and vegetables to the state capital to thank Su Gong. Su Gong couldn't refuse, so he disposed of the meat and returned it to the people. Su Dongpo's cook the meat's method can be seen in his "Stewed Meat Song": "Slow fire, little water, firewood can't afford it, don't rush it when it is cooked, and it will be beautiful when the heat is enough." "Back to the meat" is characterized by fresh alcohol, oil but not greasy. Su Dongpo left four famous dishes in Xuzhou, including pork, golden toad playing with pearls, five-way chicken and drunken green shrimp. Later generations called these four dishes "Dongpo Four Treasures". Nowadays, in the restaurants on the streets of Xuzhou, you can still taste Dongpo meat with endless aftertaste. Dongpo Meat was first created in Xuzhou. "Famous Cuisine of Xuzhou in Ancient and Modern Times" records that when Su Shi was well-known in Xuzhou, the Yellow River burst, and Su Shi took the lead in building dikes to protect the city with the people of the whole city. The people in Xuzhou slaughtered pigs and sheep and went to the government to comfort them. Su Shi could not refuse, so he instructed his family to cook braised pork to give back to the people. After eating it, people feel fat but not greasy, crisp and delicious, so they call it "back meat." When Su Shi demoted Huangzhou, he wrote a song "Cooking Meat": "Huangzhou pork is good, and its price is as cheap as dirt. The rich refuse to eat, and the poor don't know how to cook. Reduce the fire, release less water, and the firepower will be beautiful. People began to imitate each other and nicknamed it "Dongpo Meat". When Su Shi was appointed as the second magistrate of Hangzhou, he made great contributions to dredging the West Lake. When everyone gave him wine and meat to celebrate the New Year, Su Shi ordered pork and wine to be cooked for migrant workers. His family mistakenly thought that rice wine was cooked with pork, but everyone felt crisper and more delicious after eating it. The reputation of "Dongpo Meat" slowly spread all over the country. Su Shi was a famous great writer in the Northern Song Dynasty. He is not only profound in poetry and books, but also a gourmet in ancient China. He is also very good at cooking, especially at making braised pork. The meat returned is braised pork created by Su Shi during his stay in Xuzhou. In April of the tenth year of Xining in Song Shenzong, Su Shi went to Xuzhou. On July 7, the Yellow River burst in Caocun, Zhuozhou. By August 2 1 day, Xuzhou was surrounded by floods with a water level as high as 20 feet. Su Shi committed suicide, joined the Dutch army, led the imperial barracks, and built dikes to protect the city with the people of the whole city. After more than 70 days and nights of hard struggle, Xuzhou City was finally saved. Everyone in the city is very happy. In order to thank the well-known leaders who lived and died with the people of Xuzhou, they slaughtered pigs and sheep one after another and brought wine and vegetables to the government to comfort them. Su Shi can't refuse. After accepting it, he personally instructed his family to make braised pork and gave it back to people who participated in the flood control. After eating, people feel that the meat is fat but not greasy, crisp and delicious, and it is unanimously called "back meat". "Since then," Back Meat "has spread all over Xuzhou and become a traditional dish in Xuzhou. This is recorded in Xuzhou literature and history materials, Xuzhou scenery records and Xuzhou ancient and modern famous dishes. On February 1st, the third year of Yuanfeng, Su Shi was demoted to Huangzhou and served as Ying Yong's deputy envoy. He cultivated the land himself, so he called this place "Dongpo lay man". This is the origin of Su Dongpo. During his stay in Huangzhou, he personally cooked braised pork and wrote his own experience in Eating Pork Poetry. Sushi's braised pork in Xuzhou and Huangzhou has only local influence and is not well-known in the whole country. The really famous braised pork in China is the Dongpo pork when Su Shi came to Hangzhou for the second time. On the third day of July in the fourth year of Yuan Dynasty, Su Shi came to Hangzhou, where he had been away for fifteen years. During May and June of the fifth year of Yuan Dynasty, heavy rain fell in western Zhejiang, Taihu Lake flooded and crops were flooded in a large area. Because Su Shi took effective measures as early as possible, the people in western Zhejiang passed through the most difficult period. He organized migrant workers to dredge the West Lake and build dikes and bridges to make it look brand-new. The people of Hangzhou are very grateful to Su Shi for this kind act. Everyone praised him as a wise official. I heard that he liked pork best when he was in Xuzhou and Huangzhou, so when China New Year came, everyone brought pigs and wine to pay a New Year call to him. After receiving it, Su Shi instructed his family to cut the meat into cubes, burn it red and crisp, and then distribute it to the migrant workers who took part in dredging the West Lake. Everyone was surprised after eating it. The meat he sent was affectionately called "Dongpo Meat". Tracing back to the source, Su Shi's braised pork was first created in Xuzhou, further improved in Huangzhou, and enjoys a good reputation in Hangzhou.

Fried shrimps with Longjing tea

suggestion

According to the legend of Hangzhou, inspired by Su Dongpo's poem "Looking at the South of the Yangtze River", Hangzhou chefs choose Longjing new tea and crane shrimp which are "green, fragrant, sweet and beautiful in shape". The white jade of shrimp is fresh and tender, the tea is green and fragrant, the color is elegant and the taste is unique. Hangzhou Tianwaitian Restaurant is the birthplace of this dish. One day, Gan Long paid a private visit and had a cup of Longjing tea at a tea farmer's house in Hangzhou. Longjing tea was delicious and fragrant. He took some tea secretly and left when people were unprepared. Later, I ate in a restaurant in the city and asked the clerk to make tea with it. The clerk saw a corner of the dragon robe exposed during the Qianlong period and quickly told the owner. The shopkeeper was cooking shrimp, and in a panic, he sprinkled the tea in the clerk's hand into the pot as chopped green onion. Unexpectedly, this dish of tea shrimp is elegant in color and unique in taste. It's delicious. nod your head. Since then, this dish has become a famous dish in Hangzhou and spread to Ling. It is said that the day when Emperor Qianlong of the Qing Dynasty went to Jiangnan happened to be Tomb-Sweeping Day. He visited the West Lake Longjing, and the tea farmers presented him with new tea. He took it back to the palace, and the chef put tea in it when frying "Jade White Shrimp" and cooked this famous dish. Soon, the famous dish Longjing Shrimp appeared on the menu outside the building. Clever chefs put Longjing tea into dishes, perhaps inspired by other famous dishes in West Lake, and made bold creations in cooking skills. This dish, not only the ingredients are clever, but also the cooking method must be mastered properly. When cooking, the chef puts the cooked lard into an oil pan, immediately adds the starched shrimp, slides it for about 15 seconds, then pours it into a colander to drain the oil, then puts it into the pan together with the new tea soaked in boiling water, sprays cooking wine, bumps it on the fire, and then takes off the pan and puts it on a plate. Kung fu is cooking this famous dish in this round.