Historical allusions of Mao Xuewang:

There is an ancient town named Ciqikou in Shapingba, west of Chongqing. Ciqikou Waterport has always been an important material distribution center in the lower reaches of Jialing River. As a major port in Chongqing, ships from the south to the north are parked here. The water port is as lively as a forest, and the market shops are prosperous and merchants gather. Ciqikou in the ancient town has thus occupied the aura of a river.

The origin of Mao Xuewang:

7 years ago, there was a wang xing butcher at the ciqikou ancient town Water Terminal in Shapingba who disposed of the leftover meat scraps at a low price every day. Zhang, Wang's daughter-in-law, felt sorry, so she started a stall selling chop suey soup in the street. She used pig's head meat and pig bones to add ginger, pepper and cooking wine, simmered with low fire, added peas to make soup, and added pork lung leaves and pork intestines, which was particularly delicious. By chance, Zhang put fresh pig blood curd directly into the chop suey soup, and found that the more boiled the blood curd, the more tender it became and the more delicious it tasted. This dish is made by boiling raw blood and eating it now, so it is named Maoxuewang. "Mao" is a Chongqing dialect, which means rough and sloppy.

About the origin of the name of kung pao chicken

"kung pao chicken" is a famous Sichuan dish, which was famous all over the country as early as the late Qing Dynasty and was called "national dish" by many diners. I think it is familiar to diners who like Sichuan cuisine. Passing through some restaurants that attract customers by spicy taste, the name of "kung pao chicken" can sometimes be seen on the billboards outside the store, but some of them are written as "Kung Pao Chicken", which seems to be fried with chicken as the main ingredient, but it deviates from the history contained in the name of the dish.

I don't know much about the origin of "kung pao chicken", including those restaurant owners who have included it in their menus to attract diners. Speaking of "kung pao chicken", I have to tell an intriguing story.

People who are familiar with the history of the late Qing Dynasty should be familiar with Ding Baozhen (who was named "Prince Shaobao" before his death and was honored as Ding Gongbao). His courage and boldness in defeating An Dehai, a favorite of Cixi, have always been told by later generations. In other words, when Ding Baozhen was transferred from Shandong to the governor of Sichuan, there was a flood in Dujiangyan. When the new official took office, he went to inspect. Because of the delay in lunch, I had to eat in a small restaurant on the street. Unfortunately, many dishes were sold out and there was nothing to fry. People are hungry, so they can't wait to go to other restaurants, so they use chicken and other raw materials to fry them quickly. Ding Baozhen was very satisfied with the delicious taste, and "kung pao chicken" became famous.

After the name "kung pao chicken" was named, people copied it one after another. When the restaurant adopted the operation, everyone loved it. Legend has it that there were many vendors selling fried peanuts and beans in restaurants and restaurants at that time. In the past, peanuts were not put in kung pao chicken. Some diners occasionally asked vendors to pour fried peanuts into the "kung pao chicken" plate. After mixing, they found that they tasted better, so they later added peanuts for cooking. Today's "kung pao chicken" has more mature cooking skills.

Diners who like Sichuan cuisine can also fry a delicious "national dish" with this ingredient. Pat 25 grams of tender cock breast loose, make it into a 3 mm square cross pattern, then cut it into 18 mm square dices, put it in a bowl, add appropriate amount of refined salt, 1 grams of red soy sauce and 2 grams of wet starch and mix well. 8 grams of dried red pepper, seeded and cut into 18 mm long sections. Take a bowl, add a little sugar, vinegar, red soy sauce, monosodium glutamate, 3 grams of broth and a little wet starch, and make it into a sauce. Then, put a wok on a strong fire, add 125g of cooked lard, heat it to 6%, add dried red pepper segments and about 15 pieces of pepper, quickly stir-fry until brown, add diced chicken, stir-fry, then add a small amount of Shaoxing wine for a while, then add 3g of ginger slices, 5g of garlic slices and 15g of shallots, stir-fry until fragrant, add sauce, and add.

There are several other ways of saying that "kung pao chicken" became famous. For example, Ding Baozhen visited privately, and when he learned the folk cooking method, he let the chef copy it and named it "kung pao chicken", but I only believe in the former one. The flood in Dujiangyan, Ding Baozhen's governance was no less than that of Li Bing and his son, and the "kung pao chicken" became famous because people wanted to remember Ding Baozhen's immortal feats.

The origin of the couple's lung slices:

It is mainly made of beef, with lung, heart and tongue. It is a well-known food in Chengdu, Sichuan.

As early as the end of the Qing Dynasty, there were many vendors in the streets and lanes of Chengdu, carrying loads and baskets to sell cold lung slices. The leftover bits and pieces of beef offal, especially beef lung, are low in cost, finely processed, marinated and sliced, and mixed with soy sauce, red oil, pepper, pepper noodles and sesame noodles. They are unique in flavor and cheap, and are especially popular with rickshaw pullers, porters and poor students. In the 193s, there was a couple who set up a stall in Chengdu, Sichuan. The male name was Guo Chaohua and the female name was Zhang Tianzheng. Because the cold lung slices made were exquisite, the color was golden red and shiny, spicy and delicious, and the flavor was unique. In addition, the couple cooperated tacitly and harmoniously. One made and the other sold, and the small business was booming. At that time, customers gathered and the demand was in short supply. Some naughty students who often come to taste their husband and wife's lung slices wrote the words "husband and wife's lung slices" on a piece of paper and quietly stuck them on their backs or shoulders, while others ate and drank loudly, "husband and wife's lung slices, husband and wife's lung slices ...". One day, a merchant tasted the lung slices made by the Guo couple and was amazed. He sent a gold plaque with the words "Husband and wife lung slices" written on it. Since then, the snack "Husband and wife lung slices" has become more famous.

In order to meet customers' tastes and requirements, the husband and wife constantly improved their materials and production methods, and gradually used beef and mutton offal instead of beef lungs. Although there is no beef lung in the dish, people still like to use the name of husband and wife lung slices to call this dish, so it has been used ever since.

Sichuan cooked pork: a famous Sichuan dish, also known as boiled pork. It is said that this dish was the home-cooked dish of Sichuan people in the first and fifteenth days of the first lunar month (to improve their lives). At that time, the practice was mostly to cook in white and then stir-fry.

It is said that in the late Qing Dynasty, there was an Hanlin named Ling in Chengdu, who retired from home because of frustration in his official career and devoted himself to studying cooking. He changed the original cooked and fried pork to remove the fishy smell of pork, steamed it in a watertight container and then fried it into a dish. Because of dry steaming to maturity, the loss of soluble protein is reduced, and the rich and fresh flavor of the meat is maintained, with original flavor and bright red color. Since then, the famous dry steamed pork in Jincheng has spread.