In life, we can always see all kinds of delicious food, but do you know the stories about delicious food?

Today I will share a few food stories with you. See if there are any food you like. Move the small bench and start right away.

1. Dongporou Su Shi was a famous writer in the Northern Song Dynasty in my country. He was very accomplished in literature. When I was a child, I memorized his poems, "The great river goes eastward, and the waves are swept away, and the romantic figures of the ages" were so wanton and bold.

He is also an expert in gourmet food. Su Shi calls himself "Dongpo layman", and Dongpo pork is named after him. So what is the connection between him and this delicacy?

According to historical records, Dongpo Pork was made by Su Shi in Huangzhou, and he recorded it himself: "The good pork in Huangzhou is as expensive as dung. The rich refuse to eat it, and the poor don't know how to cook it. If there is less water and sufficient heat, it will

Self-beautiful. Come and have a bowl every morning, and you’ll be so full that you don’t care.”

It can be seen from this that Su Shi particularly likes to eat meat, and his skills have reached the level of proficiency.

But in fact, Dongpo Pork really became known to the public during Su Shi’s tenure in Hangzhou.

At that time, Taihu Lake flooded and large areas of crops were submerged. Su Shi took effective measures to enable the local people to survive the most difficult period.

In order to thank him, the people of Hangzhou carried pigs and wine to him during the New Year.

Su Shi did not enjoy the fine wine and food alone. Instead, he instructed people to cut the meat into cubes, cook it until it was red and crispy, and share it with the people who participated in dredging the West Lake. After eating, everyone praised him and called the meat he sent affectionately.

It is called "Dongpo Meat".

2. Buddha Jumps Over the Wall Buddha Jumps Over the Wall, also known as Fushouquan, is a luxurious meal with a particularly good meaning.

The ingredients used are very rich and particular. They usually include abalone, sea cucumber, yak hide glue, mushrooms, cuttlefish, quail eggs, etc. A dozen or even dozens of ingredients are gathered together, added to the broth and simmered over low heat.

become.

This dish originated during the Daoguang period of the Qing Dynasty. It is said that Zhou Lian, who was the chief envoy at the time, accidentally ate a dish called "Fu Shou Quan", which is made of chicken, duck, mutton knuckles, ham and other raw materials, and then placed in Shaoxing wine.

It is simmered in the altar.

Zhou Lian was very satisfied after eating it and asked his chef Zheng Chunfa to try making this dish.

After careful research, Zheng Chunfa added delicacies from mountains and seas, resulting in a stronger aroma and better flavor.

Later, Zheng Chunfa resigned from his position and opened the restaurant "Ju Chun Yuan". He used 18 kinds of precious raw materials such as sea cucumbers and squid, added old wine, ginger, cinnamon, fennel and other ingredients, and simmered them in earthenware pots to make dishes with a unique flavor.

Incredibly delicious.

There was an endless stream of people coming to taste it, and the literati and magicians wrote poems on the spot. One of the lines goes: "The altar is opened, and the fragrance of meat is floating around. The Buddha heard that he abandoned his Zen and jumped over the wall." This dish, which was originally called Fu Shou Quan, was renamed "Buddha Jumps Over the Wall."

3. Beggar’s Chicken Beggar’s Chicken is also called Changshu Beggar’s Chicken and Stewed Chicken.

Wrap the processed chicken in mud or lotus leaves, roast it in the fire and simmer until cooked.

Bright color, fragrant, crispy and tender meat, unique flavor.

Legend has it that a long time ago, there was a beggar who was so hungry that his eyes were dim and he could not find food. Just as he was sighing, he found a chicken.

The beggar was overjoyed. He killed the chicken and removed the internal organs, but he couldn't find any cooking utensils. But the beggar was so anxious that he couldn't eat it raw. So he wrapped the chicken in mud and roasted it in the fire until the mud was completely dry.

Peel off the mud and the chicken feathers will fall off, revealing the fragrant chicken.

Later, this method was learned by restaurant people, who took the essence and discarded the dross, and added various seasonings and supplements, thus winning the praise of many people.

This is how the beggar's chicken has been passed down.

4. Mapo Tofu Mapo Tofu is one of the famous traditional dishes in Sichuan Province. Some people use eight words to describe this dish: "numbing, spicy, hot, fresh, tender, fragrant, crispy, and lively", which is quite vivid.

summarizes its characteristics.

According to legend, during the Tongzhi period of the Qing Dynasty, Chen Fuchun, the owner of a small restaurant in Wanfuqiao, Chengdu, died early, and his wife Liu took care of the store.

Liu had pockmarks on her face and was called Chen Mapo.

The roasted tofu she created was light yellow in color, white, tender and shiny. People came to buy it in an endless stream. It was called "Chen Mapo Tofu", and later it was generally referred to as "Mapo Tofu".

5. Sixi Meatballs Sixi Meatballs are one of the famous traditional Chinese dishes, embodying the four great events of life: happiness, wealth, longevity and joy.

It is often used as the finale dish in wedding banquets, birthday banquets and other banquets to take its auspicious meaning.

There are different opinions on the origin of Sixi Meatballs, and there is no definite conclusion.

It is said that the origin of Sixi Meatballs is closely related to the Empress Dowager Cixi.