"Farewell My Concubine" is a traditional dish from the Xuzhou region of Jiangsu province, belonging to the Hui cuisine...

The original name of the dish is Dragon and Phoenix Braised.

The original name of this dish is called "Farewell My Concubine" (龙凤烩), a famous dish created by the people of Xuzhou in honor of Xiang Yu (项羽), the king of the Western Chu dynasty who overthrew the rule of the Qin dynasty, and Yu Ji (虞姬), the consort of the righteous, which has been passed on from generation to generation and has been handed down to the present day. Dragon and phoenix stew is the main piece in the dragon and phoenix banquet. Its material with the turtle (turtle is an aquatic, the dragon is the long of the aquatic) and pheasant (pheasant is the long of the feather tribe, the phoenix is the long of the feather tribe), so the derivation of the dragon and phoenix will meet the name.

This famous dish was improved by the late famous chef Pei Jihong, through the chicken, turtle image of the foil, so that the king of the Farewell My Concubine, a historical theme, the meaning of euphemism, the mood is very wonderful. Chicken and turtle meat tender, soup thick flavor mellow. September 2018, was named "Chinese cuisine" of Jiangsu top ten classic dishes.

Huizhou cuisine features:

1, Huizhou cuisine cooking techniques are very diverse, good at burning, stewing, braising and other techniques, while focusing on the fire, according to the texture of the different raw materials and the flavor requirements of the finished dish, respectively, the use of large fire, medium fire, small fire cooking. Anhui cuisine pays great attention to natural and dietary supplements, inheriting the motherland's tradition of medical and food homology.

2. The traditional varieties of Huizhou Cuisine are up to more than a thousand, of which the dishes of Huizhou area in the south of Anhui Province represent the mainstream and origin of Huizhou Cuisine. The main flavor characteristics of Huizhou Cuisine are mainly salty and fresh, highlighting the taste and paying attention to the fire. In the process of cooking dishes, local materials, fresh win, such as the selection of Huizhou local specialties as the main raw materials.

3, Hui cuisine in the production process also pays special attention to maintaining the original flavor of the raw materials. Many of the famous Huizhou cuisine is to the mountains and wild seafood and poultry as the main ingredients, cooking and strive to maintain the freshness of the raw materials and the original flavor.