There is a legend about the origin of hemp food: frequent wars in the Yuan Dynasty, in order to lighten the car, Kublai put his grandson Ananda foster a *** home in Guyuan, after a number of years, the war is over, Kublai went to Guyuan to find Ananda, one day, is passing through a mountain, a sudden downpour, and rushed to the kiln to hide from the rain.
There is a herdsman in the house called the old man Solihull, then Kublai walked very tired, and hungry, so hard, Solihull is very poor, and even the noodles board are not, he looked at the popularity of the rain extraordinary, amiable and kind, it must be a nobleman, quickly wash their hands to cook, and in a hurry to create a new idea, and buckwheat and become a ball of dough, rolled into a chopstick-thick noodles, pinched into a finger egg-sized squares, put on the side of the hat rolled into the formation of the pasta rolls! The next pot to cook and mix some spices, Kublai even ate three bowls, asked the old man Solihull: "What is this food?" Solihull did not know, this time from the outside flying into a sparrow into the hole to avoid the rain, Solihull look at the noodle roll is very much like a sparrow egg, said it should be called "hemp food", Kublai nodded yes, from then on, "hemp food" name has spread.
2. The origin of hemp foodhemp food is often eaten by the Guanzhi noodles. It is the use of water rolled into a round sheet cut into strips, and then cut into small squares, with the thumb rolled into a small volume, shaped like an ear, so it is commonly known as "cat ears". In addition to meat, tofu, red and white carrots diced with soybeans, fungus, yellow flowers, green onions, etc. Stir-fry good standby. Boiling water will be hemp food into the pot, mixed with fried vegetables, cooked to eat. Eat with cilantro, oil and hot pepper, sauce, vinegar, etc., especially delicious.
Guanzhong eat hemp food is very common, but know the origin of hemp food is not much. Yuan Dynasty Kusi Hui compiled "meal preparation" on the record of hemp food. He said: "Bald hemp food, a hand skimming noodles. Made of noodles. Mutton fried, with a good broth down, fried onions, seasoning and even, under the garlic vinegar parsley end." And the Ming Dynasty people edited by the "home must be used in the matter of class compilation" also said: "bald hemp food, also known as bald Mansi, such as *** food, water and noodles, agent cold water immersion, hand rubbed into thin slices, under the pot boiled, fish out of the over juice, frying, sour water, any food."
According to the above literature, that in the Yuan and Ming Dynasties, hemp food has been popular, and is *** people's food. The word "hemp food" may be the phonetic translation of minority languages. At that time, the hemp food practice, and today, and can be fried or add vegetables and sour soup to eat.
3. Geographic story of hemp food
Hemp food, also known as "Hemp Shi", "Hemp Food" or "Hemp Shi Zi", a traditional snack.
The northern part of the country called it "hand skimming noodles", "twisted noodle rolls", the southerners called "cat's ears", "hollow noodles". ". Ningxia mountain *** called it "hemp food", Sichuan region *** customary called "sub-face" or "fish drill sand".
Hemp food is the Yuan Dynasty color people *** created. Hemp food this pasta history can be traced back to the Yuan Dynasty, the Yuan Dynasty dietary doctor Hu Si Hui in his famous work "dietary preparation" book, said: "bald hemp food *** food noodles, the Department of hand skimming the surface of the white flour 6 pounds to do bald hemp food, mutton a foot child, fried charcoal Kilma, with a good broth under the fried onion seasoning and even, under the garlic cheese, parsley end."
Here refers to another soup braised bald hemp food. Ming Dynasty gastronomist Huang Zhengyi in the book "things group beads" also has a description: "Bald hemp food is the surface for small rolls, cooked people fried gravy food."
The same generation of dietary canon "home must be used in the matter of the whole class" book has a more detailed account: "bald hemp food into the water along the surface and round small bullet agent, cold water immersion, the palm of the hand by a small pancake, cooked in a pot, fish out of the overshoot, frying sour meat, eat at will." History books will be bald hemp food production method, cooking method, as well as edible methods expressed quite specific.
According to Chinese nutritionists and gourmets, now in Hangzhou, Beijing, Shanghai, Xi'an and other large and medium-sized cities in the restaurant chowder snacks - "cat's ear", is by the ancient food "bald hemp food The "cat's ear" is evolved from the ancient food "bald hemp food". Mr. Jia Pingwa called it "Oh meal" (in Shaanxi dialect) in his Small Knowledge Book of Shaanxi Snacks.
Guan people called hemp food, cat ears. It is made of buckwheat noodles, but nowadays, most of them are made of white noodles.
Pinch finger egg large dough on the net straw hat rubbed for fine food, cut thick pieces to hand kneaded for lazy food.
The noodle cake is mainly distributed in Shaanxi, and it is a kind of daily simple food that everyone likes.
Deep-fried noodle cake was called "cold utensils" in ancient times, and it was mentioned in the article of "Chu Rhetoric" written by Qu Yuan, the famous patriotic poet of China, more than 2,000 years ago. More than 2000 years ago, Qu Yuan, the famous patriotic poet of China, wrote "Chu Shi," in which there is a sentence: "There are cakes of rice flour and honey, and there is a cake of rice flour. What are the rice cakes and honey baits, and what are the \\\\\\餭? Lin Hong of the Song Dynasty testified that "rice flour is honey-flour noodles with little moistness", and "rice flour is cold food without suspicion". Liu Yuxi, a poet of the Tang Dynasty, once wrote a poem called "Cold Food": "I rolled the jade with my delicate hands, and fried it in turquoise oil with a deep yellow color. Night to spring sleep without weight, pressure hank good people wrapped arm gold."
But some people say that this is not written by Liu Yuxi, but Su Dongpo for an old woman selling "cold" food advertising poem. And no matter who is the original author, but this poem is the "cold utensils" this deep-fried food depicted vividly, and there is a call for the trend, enough to make people salivate. So what exactly is the cold utensils? Ming Dynasty Li Shizhen's "Compendium of Materia Medica. The Ministry of Cereals of Ming Dynasty Li Shizhen said clearly: "Cold utensils are deep-fried noodle cakes, which are made of glutinous flour and flour, with a little salt, and twisted into a ring shape by pulling the cable, and ...... is crumbled and crispy in the mouth, like Lingxue". It is evident that deep-fried noodle cake is not comparable to other foods in general.
Why did the ancient people eat this kind of food, there is a legend. It turns out that the day before the ancient Qingming Festival for the folk cold food festival, to tight fire for three days. Jin Lu Hui's "Yecheng record" has "winter solstice after one hundred and five days for the mesotronic push off fire cold food" record. It says that Jie Zi Tui had accompanied Prince Chong Er to live in exile for 19 years, and when Chong Er was starving and had nothing to eat, he had cut off his shares and offered them to the king, which could be considered as loyal and devoted. However, after Chong Er returned to power as Duke Wen of Jin, he forgot about Jie Zi Pui when honoring him. For this reason, Jie Zi Tui took his mother and went to Mianshan Mountain to live in seclusion. One day, Duke Wen of Jin suddenly remembered Jie Zi push, personally led people to Mianshan to look for, but did not see, ordered to set fire to the mountain, want to drive out Jie Zi push mother and son. Unexpectedly, Jie Zi push to keep the will, refused to meet with the Duke of Jin Wen, mother and son both hold wood and burned to death. Jin Wendong was very sad, angry at the fire, and ordered the country to ban fireworks three days before the death of Jie Zi Tui, so there is a cold food festival. Three days do not move fireworks, eat what? That is, cold utensils, it is fried, can be stored without deterioration, to maintain the crisp not skin, of course, when the most ideal food.
5. Can we do hemp food to eat in the first monthCan we do hemp food to eat in the first month.
Hemp food, also known as "hemp Shi", "hemp food" or "hemp Shi Zi", local traditional snacks. The north of China called it "hand skimming noodles", "twisted noodles roll", the south called "cat ears", "hollow noodles".
Ningxia mountainous areas of *** called it "hemp food", Sichuan region of *** custom called "sub-face" or "fish drill sand". Hemp food is the Yuan Dynasty color people *** created.
The history of this pasta can be traced back to the Yuan Dynasty, the Yuan Dynasty dietary doctor Hu Si Hui in his famous work "dietary preparation" book, said: "bald hemp food *** food noodles, the Department of hand skimming the surface, 6 pounds of white flour to do bald hemp food, mutton a foot son, fried charcoal Kilmah, with a good broth under the fried onions, and mixing and even, under the garlic cheese, parsley end. " Here refers to another soup braised bald hemp food.
Ming Dynasty gastronomist Huang Zhengyi in the book "things group beads" also explains: "Bald hemp food is the surface of a small roll cake, cooked people fried gravy food." The same generation dietary canon "home must use things class collection" book has a more detailed description: "bald hemp food into the water along the surface and round small bullet agent, cold water immersion, the palm of the hand by a small pancake, cooked in a pot, fish out over the Sh, frying sour meat, any food."
History books will be bald hemp food production method, cooking method, as well as edible methods expressed quite specific. According to Chinese nutritionists and gourmets, now in Hangzhou, Beijing, Shanghai, Xi'an and other large and medium-sized cities in the restaurant chowder snacks - "cat's ear", is from the ancient food "bald hemp food "evolved from the ancient food" bald hemp food.
Mr. Jia Pingwa in the "Shaanxi snacks small knowledge book" called "Oh meal" (Shaanxi language). Guan people called hemp food, cat ears.
Buckwheat as the material, now, the vast majority of white flour as the main raw material. Pinch finger egg large dough in the net straw hat rolled for fine food, cut thick pieces to hand kneaded for lazy food.
Mainly distributed in Shaanxi, is a favorite daily simple diet.
6. History of the famous Sichuan dish Mapo TofuLegend
"Mapo Tofu" is named after? In Chengdu, Sichuan Province, there is a legend:
During the Guangxu period of the Qing Dynasty, a shopkeeper named Wen in Chengdu Wanbao Sauce Garden had a daughter named Wen Qiaoqiao with a face full of pimples. She was married to Mr. Chen, the owner of an oil mill in Majia Mill, and 10 years later, her husband died in an accident while transporting oil. After her husband's death, life became a problem for Qiaoqiao and her sister-in-law. Every day, oil workers and neighbors brought rice and vegetables to help them. Qiaoqiao's neighbors were a tofu store and a mutton store. She mixed minced mutton with tofu to make mutton and tofu stew, which had a spicy flavor that the neighbors tasted and thought was delicious. So the two aunts and sisters-in-law turned their house into an eatery, with a store in front and a home in the back, and served their customers with lamb and tofu as their signature dish. Tuck store price is not expensive, good taste, business is very prosperous. Qiaoqiao did not remarry after she was widowed, and always relied on the business of mutton tofu to make ends meet. After her death, people to honor her, the lamb tofu called "Ma Po tofu", known as the present.
Now, "Ma Po Tofu" has become a home cooking everywhere, and across the ocean, loved by foreign friends.
Legend Two
Legend has it that Ma Po's family name was Chen, and she specialized in making tofu for a living. During the reign of the Qing Dynasty, Chengdu Wanfu Bridge was a place where merchants gathered, and Mrs. Chen opened a tofu store here. Because of her excellent skills, she made white and tender tofu, and burned tofu dishes with unique flavors, so the business became more and more prosperous.
Unexpectedly, this has caused her to the door of a tofu store owner's wife of jealousy. One day, a guest with two pounds of freshly chopped minced beef to Chen old lady store, the boss of the door tofu store on the basis of their own young and a few poise will be to the guests of the dark eyes, the guests of the surprise will forget the packet of minced beef and walked to her door, Chen old lady to see this scenario in the heart of the angry and annoyed. At this time and into a few guests, they look at the table of minced beef will say to eat beef fried tofu, Chen old lady did not want to use someone else's minced beef, but the guests are in urgent need of food, but also the minced beef and tofu with the dishes to the guests to eat, I did not expect that this dish and flavorful and taste, eat more and more people, the business is exceptionally hot, unceasingly.
The boss's wife of the restaurant across the street was angry and red-eyed, and said bad things about Mrs. Chen in front of her customers, calling her an ugly bitch and a pimp. Mrs. Chen is a generous person, in the face of all this, she did not care, do not show, under the gas to do their own business, and later, she simply hung up a large signboard in the head of their own house "Chen Ma Po Tofu". Later, the store became more and more famous, Ma Po Tofu, a popular dish, has become a popular and most famous tofu dish.
Legend #3
Chen Ma Po Tofu (or Ma Po Tofu, as it is often called) was founded in the first year of the Tongzhi reign in the Qing Dynasty (1862) in Chengdu, by the Wanfu Bridge in the north of the city, under the original name of "Chen Xing Sheng Restaurant". The owner of the restaurant, Chen Chunfu, died early, and the small restaurant was run by the owner's wife, who was known as Chen Ma-po (陳麻婆). In those days, the Wanfu Bridge was a wooden bridge across the Fu River that was not very long, but quite wide. On both sides is a high railing, the top is catching fish, painted with gold and blue color paintings of the bridge pavilion, the bridge is often traffickers, carts carrying sedan chair under the hard labor of the people in this rest, playing tip. Patronizing "Chen Xingsheng rice store" is mainly a footman picking oil. These people often buy some tofu, beef. And then scoop some vegetable oil from the basket and ask the boss's wife to process it for them. Day long Chen's cooking tofu has a unique set of cooking skills. Cooking tofu color and flavor. Unusual and y loved by the people, Chen's cooking tofu from this famous. Seekers rush to the end of the Qing Dynasty, there is a poem for proof: Ma Po Chen's still famous, tofu baked to taste the most refined, Wanfu Bridge curtain shadow movement, and put the spring wine drunk Mr... Scholars and scholars would often come here. Some good people saw the pockmarks on the face of the owner's wife and called her "Mapo Chen Tofu". The story spread and became a popular one. The name of the restaurant became "Chen Ma Po Tofu". According to "Chengdu Overview", Chen Ma Po Tofu was recognized as a famous food in Chengdu in the late Qing Dynasty. Due to the continuous efforts of Chen Ma Po Tofu's successive generations of heirs, Chen Ma Po Sichuan Restaurant has been flourishing for 140 years. And famous at home and abroad, y domestic and foreign food people praise.
7. Shaanxi cuisine is what flavor, how many years of historyShaanxi cuisine for short, Shaanxi cuisine, also known as Qin cuisine, is one of China's regional cuisines
The main flavor of each dish, but only one, sour, spicy, bitter, sweet, salty only a taste out of the head, other flavors (including a variety of composite flavors) in a subordinate position
As early as 3,000 years ago, the emergence of the "eight treasures of the Western Zhou Dynasty". "Western Zhou eight treasures", which is the first development peak of the development of Qin cuisine.
Qin cuisine in the seasoning, simple and unadorned, attaching importance to the intrinsic taste and aroma, followed by color and shape. One of the characteristics is that the main flavor is prominent and the taste is pure. Although there are a lot of seasonings used in a dish, the main flavor of each dish is only one, sour, spicy, bitter, sweet, salty, only one taste out of the head, and other tastes (including a variety of composite tastes) in a subordinate position. Another feature of Qin cuisine is the prominent flavor. Qin cuisine compared with the four major cuisines, in addition to cilantro as an ingredient is more prominent, but also more choice of chili peppers, vinegar, garlic and peppercorns, etc., the purpose of the choice of these seasonings, not simply for the spicy, sour, numbness, mainly to take its fragrance. Like chili peppers, brother dishes more use of spicy soy sauce, pickled chili peppers, spicy bean paste, etc., Qin cuisine is more use of dried chili peppers. Dried chili peppers cooked in oil after picking out, is a spicy, spicy but not strong; vinegar cooked in oil, sourness weakened, vinegar flavor increased; pepper cooked in oil, hemp weakened, pepper flavor increased; garlic cooked in oil, spicy weakened, garlic flavor enhanced. To "fried cashew flowers" as an example, after the oil is hot, garlic into the pot, the flavor immediately emitted, and then cooked with vinegar, waist both tender and fragrant, and a unique flavor of tender. Another example is the same "sauce burst chicken", brother cuisine is the first under the small ingredients, and then under the sauce, then under the chicken, Qin cuisine is the first under the sauce, so that the pasta sauce to give off the flavor of the sauce, and then under the small ingredients and chicken, and thus the aroma is particularly prominent.
According to the Zhou Li, the Book of Rites, the Book of Songs, as early as 3,000 years ago, the emergence of the "eight treasures of the Western Zhou Dynasty" (i.e.: Chun boiled, Chun mother, gun dolphin, cannon, pounded treasures, boiled, impregnated, and so on) has already been formed a wide range of materials, rigorous selection of materials, pay attention to the knife, pay attention to the power of the fire, the use of oil, salt, soy sauce, vinegar, plums, ginger, cinnamon, oil, salt, soy sauce, vinegar, plum, ginger, cinnamon, onion, mustard, polygonum, honey, cornelian, caramel and other seasonings, baking, pan-frying, deep-frying, stewing, boiling, brewing, pickling, dipping, waxing and other cooking techniques, freshness, aroma, sourness, spiciness, saltiness, sweetness and other flavors all have a full range of flavor characteristics. The strict organization and scientific division of labor of culinary institutions, food hygiene, food and medicine from the same source, feasts, food rituals, etc., have had a wide and far-reaching impact on later generations. This is the first development of Qin cuisine development peak.
Qin and Han Dynasties, Qin cuisine development to the second peak. By the Qin Prime Minister Lu Buwei edited the "Lv's Spring and Autumn Annals - this taste", a comprehensive summary of the pre-Qin period of culinary achievements, cooking from the selection of materials, processing to seasoning, fire, etc. have made a systematic and scientific discussion, has been guiding the practice of Chinese cooking, many of which are still correct until now. By the time of the two Han Dynasty, the food industry had been "confusing overlapping brigades, burnt cases" ("Salt and Iron Theory - Scattered Insufficiency"), and the introduction of "hu food", red and white cases have a division of labor ("Book of the Han Dynasty - Hundreds of Officials and Ministers"), the introduction of the hu melon, watermelon, carrots, carrots, beans, green onions
Sui-Tang's first food is the first in the Guanzhong trial planting success, further enriching the dietary raw materials.
In the Sui and Tang dynasties, the development of Qin cuisine to the third peak. At that time, the western capital city of Chang'an has developed into one of the world's largest cities, not only the teahouse restaurant rows and rows, and the scale of operation is very large, so that "three or five hundred people of the food" can "stand to do" "State History Supplement". Culinary raw materials have been "land and water Luo eight treasures" (Bai Juyi "light fat"), numerous delicacies, only Wei Juyuan a "burnt tail feast" on the famous dishes, beautiful points 58 models. "Purple camel's peak out of the cui kettle, crystal plate rows of vegetal scales", as well as "rhinoceros tendons" Du Fu "Lillian" and other depictions, reflecting the tableware at that time has been very fine. It also created the first colorful cold platters, which could be made from cured meat, stewed meat, shredded meat, preserved meat, minced meat, pickled gourd, vegetables and other raw materials to create exquisite "Rim Chuan Sample". There were cold foods such as "Sophora Leaf Cold Tao". At this time, the theory of food therapy is more systematic, the main works of famous doctor Sun Simiao's "thousand gold food treatment", Sanyuan County Lieutenant Chen Zangqi's "herb pick up", the same state assassin Monk Monk's "food therapy herbs" and so on.
After the Late Tang Dynasty, due to the frequent wars in the north, the political and economic center of the country gradually moved south, Yuan, Ming and Qing dynasties have built the capital of Beijing, Shaanxi and Xi'an's political status is not as good as in the past. However, as a major town, the rich and powerful still gathered here. During these long years, Qin cuisine developed slowly. Until the 1930s, Xi'an and other places have become more important, the economy and culture has been further developed, the food industry is also more prosperous.
During the Sino-Japanese War, Qin cuisine developed to its fourth peak. Beijing, Tianjin, Lu, Henan, Jin, Sichuan, Hunan, Guangdong, Hubei, Huaiyang, Suzhou, tin, and Western-style restaurants have entered Xi'an, Xianyang, Baoji, Hanzhong and other places. Especially in Xi'an, only large and medium-sized restaurants that is up to more than 100, so that the Qin cuisine to inject fresh blood. Technique, in addition to inheriting and carrying forward the Zhou, Qin, Han and Tang fried, fried, popped, stewed, blanch, brewed, burned, baked, braised, steamed, boiled, etc., and absorbed the foreign gangs of steak, shabu-shabu, fire leaning ,, frying, etc., and gradually formed a comprehensive technology, texture and richness, variety of flavors, and a wide range of adaptation to the unique style.
8. Historical changes of light cakes from ancient times to the present day What is the differenceLegend has it that during the Jiajing period of the Ming Dynasty, Qi Jiguang led an army into Fuqing to quell the Japanese invasion. In order to attack the enemy and destroy the Japanese invaders in time, the army often did not burn rice, and the soldiers of the Qi family army made their own northern biscuits as dry food. This kind of cake is the prototype of Fuqing light cake.
Later, the soldiers found that although the biscuits can be filled with hunger, but more food is easy to fire, not easy to digest, often constipation. Smart and intelligent Fuqing people will be in the dough into the salt to increase the taste, add alkali can help digestion, pat on sesame can moisten the stomach and intestines, can go dry fire. This improved baked cake became the favorite dry food of the soldiers of the Qi family army, and made a great achievement for the Qi family army to wipe out the Japanese invaders in the stronghold of Niutian. In order to commemorate the performance of Qi Jiguang in fighting against the Japanese, people called this kind of baklava as light baklava. People in Fuzhou used to use charcoal oven to make light cake, but now, in order to save trouble, most of them change to use electric oven to bake. And Fuqing people do light cake, still retains its own set, not only fresh, but also interesting, exaggerating a bit, can be called a melting of music and dance as one of the art of labor. It is said that how smart Fuqing light cake masters can only be in Fuqing to bake this crispy and fragrant Fuqing cake, once you leave Fuqing to other places to bake, the cake is not so fragrant, so crispy. Some people say that this has something to do with the water quality in Fuqing, while others say that only the pine needles collected in the mountains of Fuqing can be used as fuel to bake such fragrant cakes. Fuqing light cake is made of fine materials and special production method, which is far from Sichuan hemp cake and northern baklava, because it is golden and pleasant to look at, smells attractive and crispy to eat. Light cake with fine flour as the main raw material, with the appropriate salt and alkali, add water and knead the dough, pinch into a cake, patted sesame seeds, the middle of the hole, a little wake-up call, put people in advance of the baked red in the special cake furnace, and then the year of the newly harvested pine needles ignited and baked to the crisp and then shoveled down.
Fuzhou City, selling light cake store, are the door and workshop mixed together. The light cake in Fuqing is made by the workshop and distributed to vendors to sell. Therefore, in Fuqing, along the street everywhere can be seen selling light cake stalls. The light cake on the stalls piled up like a small mountain, but became a street scene in Fuqing.