Selected allusions and famous dishes 1 fairy duck
This is a traditional dish of Confucius. It is said that it began in the period of Confucius' grandson Kong Fanpo. When Kong Fanpo was the magistrate of the same state in Shanxi, the chef at home deboned the duck and cooked it, added seasoning to the bowl, covered it with a lid and steamed it in a cage. The meat is crisp and rotten, with rich aroma and delicious taste. After Kong Fanpo tasted it, he thought the cooking method of this dish was different. Cage steaming is cooked in three pots and tastes delicious. Steamed shark fin, fish maw and abalone
Fujian famous dishes have become the first traditional famous dishes in Fujian cuisine. The Buddha Leaping Wall in Fujian cuisine is made of sea cucumber, abalone, scallop, shark's fin, chicken, pig's trotters, sheep's elbow, pigeon eggs, etc. It is characterized by fresh and mellow taste, soft texture, instant melting in the mouth and remarkable aftertaste after eating.
In the Qing Dynasty, Fuzhou Official Money Bureau hosted a banquet in honor of Zhou Lian, the minister of political affairs. During the dinner, there was a dish made of several kinds of seafood, such as chicken, duck, sheep elbow, hoof claw, pigeon eggs and so on, which was very delicious. Zhou Lian ordered official chef Zheng Chunfa to learn to imitate. After asking for advice, Zheng improved the craft and used more seafood to make the dishes more delicious. Later, Zheng Chunfa resigned from his official position and opened Juchunyuan Restaurant, which was served at a gathering of scholars. Originally named Fushouquan, when it was unsealed, the aroma grabbed the altar, the diners cheered, and some people improvised poems. ? When the altar opens and the meat dish floats, the Buddha hears of abandoning Zen and jumping over the wall. Then this dish was renamed Buddha jumping wall by public discussion. It has been popular inside and outside the province for more than a hundred years and enjoys a high reputation in Hong Kong and Macao.
Spicy hot bean curd
Sichuan traditional famous dishes were founded in the early years of Cecilia Yip in Qing Dynasty. At that time, there was a Chen restaurant in Wanfuqiao, the northern suburb of Chengdu, and the chef was Chen Liushi, the wife of the owner Chen Chunfu. She is made of fresh tofu, minced beef, pepper, pepper and bean paste. The tofu she cooked is spicy, spicy, tender and delicious, and it is very popular. The more people eat, the more addicted they become, and their reputation gradually spreads. Because she has several pockmarked faces, she is called Mapo Tofu. Since then, it has become famous all over the country.
Beggar chicken
Jiangsu Changshu famous dish, also known as braised chicken with yellow mud. According to legend, there was a chicken at the foot of Yushan Mountain in Changshu at the end of Ming Dynasty and the beginning of Qing Dynasty, but there was no cooker or seasoning. After being slaughtered and dirty, put on fur and put it in a firewood pile for roasting. After cooking, the mud shell is knocked off, chicken feathers fall off with the shell, and the aroma is overflowing. Qian Muzhai, a college student who happened to live in seclusion in Yushan, passed by and tried it and found it unique. When he got home, he ordered his family to season it a little, which made it more delicious. Since then, it has become a famous dish and has been passed down to this day.
Braised pork slices in brown sauce
Sichuan famous dish, also called boiled shredded pork, is said to be the main course of Sichuanese on the first and fifteenth day of the first lunar month. At that time, the practice was mostly to cook in white and then stir-fry. At the end of the Qing Dynasty, there was an academician named Ling in Chengdu, who lived in seclusion at home because of his frustrated career and devoted himself to studying cooking. He changed the original cooked fried pork to remove the smell of pork, steamed it in an impermeable container and then fried it into a dish. Because it is steamed early to maturity, the loss of soluble protein is reduced, and the meat is rich, delicious, original and bright red. Since then, Jincheng's famous early steamed meat has spread.
Boiled meat in white
Beijing's traditional famous dishes, which originated from Manchu in the late Ming Dynasty, have a history of about 300 years, and were introduced to the people from the palace after the Qing Dynasty entered the customs. Beijing? This restaurant is famous for its cooking. Legend has it that in the sixth year of Qingganlong (174 1), when the casserole house was just built, cook the meat, a large casserole with a diameter of 133 cm, only ate one bite of pigs every day, mainly selling white meat. Because the business was booming, it was sold out before noon, and it was closed in the afternoon, so a two-part allegorical saying gradually spread among the people. The cover of the casserole house-didn't it wait until noon? .
Soup cabbage
Sichuan traditional famous dishes. ? Boiled cabbage? Huang, the famous chef of Sichuan cuisine, created it in the imperial dining hall of Qing Palace. Later, jing wong brought this dish back to Sichuan, where it was widely circulated. More than 30 years ago, Luo, a master of Sichuan cuisine, was transferred to Beijing Hotel as a chef. Boiled cabbage? Our cooking skills have been brought back to Beijing, thus becoming a delicacy at the top banquet in Beijing hotels. Boiled cabbage? Cooking is not easy, the key lies in hanging soup. The soup should be thick and clear, as clear as boiling water. At first glance, the finished dish looks like a few cabbage hearts soaked in clear water, and no oil flowers are seen, but it is delicious and refreshing when eaten in your mouth.
During the Kaiyuan period of Emperor Xuanzong of the Tang Dynasty, some businessmen were on the road, and when they were hungry at night, they ate in roadside restaurants. The old woman, the shopkeeper, caught the chicken, killed it and cooked it now because there was no food for her. Chicken is seasoned with onion, ginger, garlic and spicy, fried with sesame oil, and stewed with wine, vinegar and salt. It is red and bright, fresh and tender. The guests were full of praise and promoted food everywhere. Since then, the store specializes in this dish, which has become famous for thousands of years and has become a famous dish in Hunan. , delicious.
Allusions and famous dishes 2 cream king fish
Fat king fish, also known as Huai king fish and Hui king fish, is rare in China. It is produced in dozens of miles of waters around the Xiakou in Fengtai County, Anzheng, and is the top grade of fish. Liu An, King of Huainan in the Western Han Dynasty, likes to eat fat king fish. On one occasion, Minister Liu was caught by Liu An because there were too many people and too few fish. ? I can't live without the fat king for a day. It can be seen that the fat king fish is favored After that, this dish flowed into the people in Bengbu and Hefei, and stewed with milk chicken soup, which became a must for Huizhou cuisine. Longjingcha fried shrimp
It is said that the shrimp in Longjing is related to Emperor Qianlong. On one occasion, Gan Long traveled to Hangzhou in the south of the Yangtze River. He traveled to the West Lake in casual clothes. When he came to Longjingcha town, it suddenly rained heavily, so he had to take shelter from the rain at an aunt's house in a nearby village. The aunt in the village was very hospitable and asked him to sit and make tea. Tea is brewed with newly picked Longjing and mountain springs fired by charcoal fire. Gan Long was overjoyed to drink such delicious tea, and wanted to take some back to taste it, but it was hard to speak and he didn't want to reveal his identity. So he took advantage of the village girl's inattention, grabbed one and hid it in the robe of casual clothes. After the rain cleared, I bid farewell to the village girl and continued to travel until sunset. I am thirsty and hungry. I sat down in a small hotel near the West Lake and ordered several dishes, one of which was fried shrimp. After ordering good food, he suddenly remembered the Longjing tea he had brought, and wanted to soak it to quench his thirst. So he called the bartender and lifted his casual clothes to get tea. When Xiao er collected tea, he saw the dragon robe of Ganlong. He was startled and ran into the kitchen to tell the shopkeeper. The shopkeeper is frying shrimp. When he heard the news of the arrival of the holy one, he was extremely panicked and made a mistake in his busy work. He even sprinkled Longjing tea brought in by Xiao Er as onion pieces in fried shrimp. Who knows, this dish is served in front of Qianlong and smells fragrant. When I taste it, I feel delicious. Looking at the dishes on the plate, I saw that Longjing was green and dripping, and the shrimp was white and tender, so I couldn't help but be full of praise. Good food! Good food! ?
From then on, this dish, which made mistakes in its busy schedule, was officially named Longjing Shrimp after several generations of cooking experts' continuous summarization and perfection, and became a famous delicacy.
Dinghu shangsu
Also known as Dinghu Luohan Village. It is made of mushrooms, straw mushrooms, tremella, auricularia, dictyophora, fresh lotus seeds, white mushrooms, silver needles (mung bean sprouts), bamboo shoots and so on. By steaming, scalding, frying and tasting. It is characterized by elegant color, distinct layers, fresh and smooth, fragrant and delicious. Guangdong is the most famous.
According to legend, Xiyuan Restaurant, located in Zhongshan Sixth Road, Ximen, Guangzhou today, is a famous dish dedicated to the gate of Luohan Zhai, a famous Buddhist monk. On one occasion, Master Qingyun from Qingyun Temple in Dinghushan, Zhaoqing, came to Liu Rong Temple in Guangzhou and once went to Xiyuan Hotel to eat arhat Zhai. He knew that Luohanzhai was made of dictyophora indusiata, Nostoc flagelliforme, mushrooms, fungus, tremella, sweet-scented osmanthus, yellow ear, Hunan lotus seed, bergamot, fried gluten, bamboo shoots, silver needles, Chinese cabbage and other main ingredients, but the quality and taste were not good.
Braised sausage
This dish was cooked by Jinan in the early years of Guangxu in Qing Dynasty? Jiuhua Building? First, the large intestine burned in this building is difficult to cut, and all the materials are used. Boil the water first, then fry it, then burn it, and put the spoon into the pot repeatedly until it is cooked. Once? Jiuhua Building? The owner Du Mou treats. Is there one at the dinner party? Burn the large intestine? After the guests tasted it, they all praised it, some said it was sweet, some said it was sour, some said it was spicy, and some said it was salty. During the dinner, a scholar proposed to send a gift named "? Nine turns in the large intestine? Praise the chef's superb skills and the characteristics of making this dish with complete materials, complicated working procedures and varied tastes. This dish is ruddy in color, tender in large intestine, sour, sweet, fragrant, spicy and salty. This is a traditional Shandong cuisine.
The Eight Immortals crossed the sea to make arhats.
The Eight Immortals crossing the sea to make arhats is the first famous dish of Confucius' festive birthday banquet. From the early Han Dynasty to the late Qing Dynasty, many emperors went to the Confucius House in Qufu to offer sacrifices, among which Emperor Qianlong went there seven times. As for dignitaries and literati, more people went to worship, and Confucius often hosted banquets. The Eight Immortals crossing the sea to make arhats is one of the famous dishes in Confucius' house, with complete materials, fine production and strong flavor. Lohan? What are the eight main ingredients? Eight immortals? Therefore, it was named the Eight Immortals crossing the sea, making arhats. As soon as this dish was served, it began to sing and sing. It was very lively to watch the opera while tasting delicious food. Two chicks are hatched from one egg.
Two chickens hatched in one egg, also known as watermelon chicken, was initiated by famous chefs in Confucius' house. Watermelon cooking began in Qing Dynasty. This dish of Confucius' House is cooked with watermelon, chicken, scallops, mushrooms and other ingredients. Its taste is fresh, nutritious and unique. Kong Lingyi appreciated it first after tasting it, so he asked the chef what the name of the dish was. The chef answered watermelon chicken. Kong Lingyi thinks this dish is unique and delicious, but its name is indecent. Later, he changed his name to "one egg hatches two chickens", that is, watermelon is an egg and two chickens are a phoenix. Since then, this dish has become the top grade of Confucian cuisine.
West Lake water shield soup
According to the Book of Jin Zhang Chuan, Zhang was an official in Luoyang. When the autumn wind blows, do you think of Wuzhong leek, soup and perch? Say it again:? Life is expensive in comfort, how can you stay thousands of miles for fame? Then I drove home. ? What do people call homesickness? Thinking about bass? Visible charm of water shield. Water shield, shredded chicken and ham are cooked together, green, clear and refreshing. When you travel to the south of the Yangtze River, you must also try the water shield soup, right? Su Causeway is full of flowers and smoke. It's sunny when it's time to pick cigarettes. Recite. Peigong dog meat