"West Lake Vinegar Fish", just look at the first two words to know the source, is a traditional dish in Hangzhou. Its age can be traced back to the Song Dynasty, can be said to have a long history. "West Lake Vinegar Fish" is also called "Uncle and Sister-in-Law Chuanzhen". According to legend, there were two brothers surnamed Song, who were full of writings and very learned, and lived in seclusion in West Lake to fish for a living. The local villain, Zhao Da Guanren, once traveled to the lake and came across a woman who coated yarn by the lake, and seeing her beauty, he wanted to dominate her. When he sent someone to inquire, it turned out that this woman was the wife of Song's brother, so he used conspiracy tactics to kill Song's brother. The evil forces infringed on the Song family's uncle and sister-in-law were very angry, and the two of them went to the government together to seek justice and make the villains be punished. Little did they know that the government at that time was the same as the evil forces, and not only did not accept their complaint, but also beat them up and drove them out of the government office. After returning home, Mrs. Song asked her brother to pack his clothes and run away, so that the villains would not follow them to take revenge. Before his departure, his sister-in-law cooked a bowl of fish with sugar and vinegar in a peculiar way. Sung Di asked his sister-in-law: Why is the fish cooked in such a way today? Sister-in-law said: the fish has sweet and sour, I want you to go out this time, do not forget how your brother died, your life if sweet, do not forget that the people are bullied in addition to the bitterness of the bitter, do not forget your sister-in-law drink hate of the bitterness of the bitterness of the bitterness of the bitterness of the bitterness of the bitterness of the bitterness of the bitterness of the bitterness. Brother heard very excited, ate the fish, bearing in mind the sister-in-law's mind and go, later, Song Di achieved success back to Hangzhou, avenged the murder of his brother, the villain punished. But by this time, Song's sister-in-law has fled and gone, has been unable to find. Once, Song Di went out to a banquet, between banquets to eat a dish, the flavor is his sister-in-law burned when he left home, and quickly asked who burned, only to learn that it is his sister-in-law's masterpiece. It turned out that after he left, his sister-in-law, in order to avoid being pestered by scoundrels, went into hiding and hid in the official's house as a cook. Song Di was so happy to find his sister-in-law that he resigned from his official post and took her back home, where he resumed his life as a fisherman. In ancient times, some people ate this dish and were so inspired by poetry that they wrote a poem on the wall of the restaurant: "Clogs and skirts come together to buy drunkenness, the green sun in the shadow of the building, how many boats swim in the lake in front of the door, half from the Three Pools and the Indian Moon back. Why return to find Zhang Han perch (reputation of West Lake vinegar fish than the taste of delicious perch in Songjiang), fish beautiful flavor said West Lake, thanks to the gentleman has this harmony hand, recognize the year Song Sister-in-Law did not." The last line of the poem, referring to the "West Lake vinegar fish" creation legend.

Call the origin of the child chicken

Version one

Anciently, during the war years, many people's homes were broken, reduced to beggars (Hangzhou is commonly known as the beggar). One day, a beggar got a chicken, but the lack of pots and stoves. Hunger, he followed the method of baking sweet potatoes, with rotten mud will chicken coated up, placed in the stone "stove" on the pick up some dry wood simmering baked, after a while, mud dry chicken cooked, he casually picked up and put on the ground, the chicken feathers fall off, and suddenly the aroma is full of. The caller had a good meal. Later, this mud baking techniques into the restaurant, restaurant, chefs and constantly improve, in the simmering roast of the mud in the Shaoxing wine, the chicken wrapped in the West Lake Lotus leaf baking, so that the fragrance of the lotus leaf and hen's fresh aroma into one. Thus, it has been passed down through the years, and the fame of "Bao Hua Tong Chicken" has spread far and wide.

Version 2

Legend has it that in the late Ming and early Qing dynasties, there was a beggar in the Yushan area of Changshu, Jiangsu Province, who usually went around begging for some leftovers to satisfy his hunger, and sometimes it was difficult to get a bowl of leftovers a day, so he had to endure hunger. This day, he was very lucky, in addition to some hungry meal, but also met a kind old lady, gave him an old hen, he was happy to dance. But how could he cook this chicken when he was a beggar and had nothing but the broken bowl in his hand? He thought for a long time, but he could not come up with a good idea. Suddenly, he was struck by an idea. He looked for a family nearby, borrowed a knife from the owner, the chicken slaughter, remove the internal organs, to the mountain dug some yellow mud on the surface of the chicken, take the dead tree branches and leaves to light a fire, will be wrapped in the chicken in the fire stew, to be dry mud, he estimated that the chicken is also ripe, with a stick to knock off the mud shell, chicken feathers with the mud fall off, and suddenly the aroma of the four, the caller was very pleasantly surprised, and then picked up the chicken to wolf down and eat it up. Just when the huaizi eat energetically, the Ming Dynasty university professor Qian Muzhai walk by here, smell the chicken's aroma, and far away to see the huaizi eating chicken scene, they sent to inquire how the huaizi is made such delicious chicken. Sent to inquire about some, and took a small piece of chicken to Qian Muzhai, Qian Muzhai taste, think the flavor is really very unusual. Back home, he made the home cook according to the method of production, and in the chicken stomach into the diced meat, ham, shrimp and spices and other seasonings, wrapped in lotus leaves, coated with yellow mud, baked in the fire, and named "hua hua zi chicken". One day, Liu Ruyi, a famous prostitute in Jiangnan, came to Qian's house, money to call the chicken hospitality, and asked Liu Ruyi: "Yushan flavor? Liu said, "The flavor is great," and said, "I'd rather eat Yushan chicken for life than Songjiang fish for a day."

Dongpo Pork

Origin of the dish

It is said to have been created by Su Dongpo, a poet of the Northern Song Dynasty (Meishan, Sichuan). The earliest origin of Dongpo Pork is Huanggang, Hubei Province. 1080 years Su Dongpo banished to Huanggang, because of the local pig many meat cheap, and came up with this way of eating meat. Song Dynasty Zhou Zizhi, in the "Bamboo Slope Poetry" recorded: "Dongpo sex like pigs, in Huanggang, tasted the play Dongpo meat

Made "eating pork poem" cloud: "slow fire, less water, fire enough when he since the United States. Get up every day to play a bowl, full of their own home, the gentleman does not care.'" Later, in 1085, Su Dongpo resumed his post from Huangzhou, often state, Dengzhou returned to the capital city Kaifeng, served in the court, not long, sidelined, 1089 asked to be transferred to Hangzhou as a governor, which will be the experience of Huangzhou barbecue meat developed into the dish of Dongpo meat. As a Han Chinese delicacy, it was later popularized in Jiangsu and Zhejiang. Dongpo Pork is believed to have been made in honor of Dongpo, and was not created by Su Dongpo himself. The prototype of Dongpo Pork is the Xuzhou Gift Pork, one of the "Four Treasures of Dongpo" in Xuzhou. In the fall of 1077, the Yellow River burst its banks and the waters did not recede for more than seventy days. Su Shi, the governor of Xuzhou, led the whole city to fight against the flood and finally overcame the flood and built the "Su Causeway" in the following year. The people of Xuzhou thanked Su Dongpo for his efforts to benefit the people, and they slaughtered pigs and goats, and brought wine and food to the state capital to thank Su Gong. Su couldn't refuse, so he processed and matured the meat and then gave it back to the people. Su Dongpo's method of cooking meat in his "stew song" can be seen in the mystery: "slow fire, less water, firewood fomentation flame smoke can not be, to wait for it to ripen and do not rush it, the fire is enough when it is beautiful." "The return of the meat" is characterized by fresh aroma and mellow, greasy but not greasy. Su Dongpo left four famous dishes in Xuzhou, in addition to the gift of meat, there is the Golden Toad Playing Pearls, Wuguan chicken, drunken shrimp, the later will be the four dishes called "Dongpo four treasures". Nowadays, in Xuzhou street restaurants, you can still enjoy the Dongpo meat to bring you a full of mellow flavor. "Dongpo Pork was first created in Xuzhou. According to Xuzhou Ancient and Modern Famous Foods, when Su Shi was the governor of Xuzhou, the Yellow River was in danger of breaking, and he and all the people of the city built a dike to protect the city. Xuzhou people killed pigs and sheep, on the House of condolences, Su Shi excused himself, then instructed his family to burn into braised meat back to the people, the people eat, feel fat, not greasy, crispy flavor, it is called "back to the meat". When Su Shi was relegated to Huangzhou, he made a song about cooking meat: "Huangzhou good pork, the price is as low as dirt. The rich won't eat it, and the poor don't know how to cook it. Slow fire, less water, when the fire is enough, it is beautiful. People began to imitate it, and jokingly called it "Dongpo Pork". When Su Shi was the governor of Hangzhou, he was awarded for dredging the West Lake. People carry wine and meat to him to pay tribute, Su Shi will order pork and wine burned to the miners to eat, the family misheard for the yellow wine and pork with the burn, everyone ate instead of feeling more crispy flavor and beauty. "Dongpo meat" beautiful name will slowly spread throughout the country. Su Shi was a famous writer in the Northern Song Dynasty. He not only has deep attainments in poetry and calligraphy, but also can be called China's ancient gourmet, cooking dishes are also very good at research, especially good at making braised meat. The "Gift of Meat" is the braised meat created by Su Shi during his stay in Xuzhou. In April of the 10th year of Emperor Xining of Emperor Shenzong of the Song Dynasty, Su Shi went to be the governor of Xuzhou. On July 7, the Yellow River broke in the area of Cao Cun No, and on August 21, the flood waters besieged Xuzhou, with the water level reaching two feet eight feet high. Su Shi took the role of a soldier, personally loaded a dustpan, led the forbidden army Wuwei Battalion, and the people of the whole city to fight against the flood and build a dike to protect the city. After more than seventy days and nights of hard fighting, finally saved Xuzhou city. The people of the city are all rejoicing, they are grateful for this leadership, and the people of Xuzhou with breathing, **** survival of the good governor, have to kill pigs and sheep, carrying wine and food on the House of condolences. Su shi can not refuse, after receiving personally instructed family members made of braised meat, and back to the people to participate in the flood. After the people eat, they all feel that this meat is fat and not greasy, crispy flavor, unanimously called him "back to the meat". Since then, the "gift of meat" in Xuzhou around the circulation, and into the traditional dishes in Xuzhou. This in the "Xuzhou literature and history," "Xuzhou," "Xuzhou," "Xuzhou Ancient and Modern Famous Food," are described. On February 1, Yuanfeng three years, Su Shi was relegated to Huangzhou as a deputy regimental trainer. He opened his own land and planted it, and called this place "Dongpo Jushi". This is the origin of "Su Dongpo". During his stay in Huangzhou, he cooked braised pork himself and wrote about his experience in his "Poem on Eating Pork". The braised pork cooked by Su Shi in Xuzhou and Huangzhou was only influential in the local area, but not very famous in the whole country. The only braised pork that was really famous in the whole country was "Dongpo Pork" when Su Shi was in Hangzhou for the second time. On July 3 of the fourth year of Song Zhezong's reign, Su Shi came to Hangzhou as a governor after a 15-year absence. In May and June of the fifth year of Emperor Yuan (礻右)'s reign, there was heavy rain in the western part of Zhejiang Province, and the Taihu Lake flooded, flooding a large part of the crops. Due to Su Shi's early and effective measures, the people in the western part of Zhejiang passed through the most difficult period. He organized the people to dredge the West Lake, built embankments and bridges, which changed the old look of the West Lake into a new one. The people of Hangzhou were very grateful to Su Shi for this good deed, and everyone praised him for being a wise parental official. I heard that when he was in Xuzhou and Huangzhou, his favorite food was pork, so when it was New Year's Eve, everyone carried pigs and wine to pay him a visit. Su Shi received, then instructed his family to cut the meat into squares, burned red crispy, and then sent to participate in the dredging of the West Lake workers to eat, everyone ate all the wonder, the meat he sent are affectionately known as the "Dongpo meat". Trace the origin, Su Shi this braised meat was first created in Xuzhou, in Huangzhou when it was further improved, in Hangzhou when it is known throughout the country.

Shrimp in Longjing

Allusion

Hangzhou Allusion According to legend, Hangzhou chefs were inspired by Su Dongpo's poem "Looking at the South River", "Trying out the new tea on a new fire, and taking advantage of the years to write poems". The dish is made with fresh Longjing tea and fresh river shrimp. The finished dish shrimp white jade tender, tea green and fragrant, elegant color, unique taste. Hangzhou Tianwaitian Restaurant is the birthplace of this dish. Qianlong allusion Another rumor, one day, Qianlong private visit, in Hangzhou tea farmers drink a cup of Longjing new tea, y fragrant and delicious, while people are not on guard, secretly grabbed some tea leaves away. Later in the city restaurant meals, called the shopkeeper with this bubble tea. The shopkeeper saw Qianlong inside with a corner of the dragon robe exposed, and hastened to tell the owner. The owner is cooking shrimp, panic in the hands of the shopkeeper tea leaves as onion sprinkled into the pot. Unexpectedly this tea leaves shrimp color elegant, unique taste, eat Qianlong nodded his head. Since then, this dish has become a famous dish in Hangzhou and spread to the order. It is said that the Qing dynasty emperor Qianlong Jiangnan, it happens to be the Qingming Festival. He visited the West Lake Longjing, tea farmers will be the new tea offered to him, he brought back to the palace, the imperial chef in the fried "Jade White Shrimp" into the tea, burned out this famous dish. Soon, "outside the building" menu, appeared "Longjing shrimp" this famous dish. Clever chef to Longjing tea leaves into the food, probably inspired by other West Lake dishes, and in the cooking techniques for a bold creation. This dish, not only with original materials, the fire must be mastered just right. Production, the chef with oil sliding pan and then under the cooked lard, immediately into the battered shrimp, about 15 seconds, it was poured into the funnel to drain the oil, and then with the new tea soaked in boiling water together with the pot, with a spray of cooking wine, a upside down on the fire, on the pot on the plate. Kung Fu is in the twinkling of an eye in this famous dish burned out.