Farewell My Concubine, formerly known as Dragon and Phoenix Stew, is a famous dish made by Xuzhou people to commemorate Xiang Yu, the overlord of the western Chu Dynasty who overthrew the rule of the Qin Dynasty, and his righteous concubine Yu Ji. It has been handed down from generation to generation and has been passed down to this day. Dragon and phoenix stew is the main dish at the dragon and phoenix banquet. It is composed of turtles (the turtle is an aquarium and the dragon is an aquarium) and pheasants (the pheasant is a feather family and the phoenix is a feather family), so it is named after the meeting of dragons and phoenixes.
This famous dish was improved by the late famous chef Pei, and compared with the images of chicken and turtle, which made the historical theme of Farewell My Concubine euphemistic and beautiful. Chicken and turtle are fresh and tender, and the soup is rich and mellow. 2065438+September 2008, it was rated as one of the top ten classic dishes in Jiangsu.
The characteristics of Anhui cuisine:
1. The cooking techniques of Anhui cuisine are very diverse, and they are good at cooking, stewing and stewing, while paying attention to firepower. According to the texture of different raw materials and the flavor requirements of finished dishes, they are cooked with large fire, medium fire and small fire respectively. Anhui cuisine attaches importance to nature and food supplement, and inherits the tradition of homology of medicine and food in the motherland.
2. There are more than 1000 traditional varieties of Anhui cuisine, among which southern Anhui is the mainstream and origin of Anhui cuisine. The main flavor characteristics of Anhui cuisine are salty and fresh, emphasizing original flavor and firepower. In the process of cooking dishes, local materials are used to win competitions, such as Huizhou local specialties as the main raw materials.
3. Huizhou cuisine also pays special attention to maintaining the original flavor of raw materials during the production process. Many famous Anhui dishes are based on seafood, poultry and livestock in Shan Ye, and strive to keep the raw materials fresh and original when cooking.
?