The short story behind the food:

1. Dongpo Pork

It is said that it was created by the Northern Song Dynasty poet Su Dongpo (from Meishan, Sichuan). In 1080, Su Dongpo was exiled to Huanggang. Because the local pigs were plentiful and cheap, he came up with this method of eating meat. People started to imitate it and nicknamed it "Dongpo meat". Going back to its origins, Su Shi's braised pork was first created in Xuzhou, further improved in Huangzhou, and became famous throughout the country in Hangzhou.

2. Crystal Yaorou

There is also a beautiful legend circulating in Zhenjiang: Once, Zhang Guolao received an invitation from the Queen Mother, inviting him to go to Yaochi for a peach banquet. . On the way, Zhang Guolao suddenly smelled a strange fragrance. After a closer look, it turned out to be the fragrance of crystal meat. He couldn't help but be greedy, so he turned into an old man and bought some, had a full meal, and continued on his way. . When I was approaching Yaochi, I suddenly lost interest in going to the peach banquet. I thought that the crystal meat was so delicious, why would I go to the peach banquet again, so I turned around and went back home.

3. Feilong Soup

In the folk of Northeast China, there was a saying that "dragon meat is in the sky and donkey meat is on the ground". The so-called dragon meat refers to flying dragon meat. According to legend, Feilong is a delicacy that was awarded the title of tribute to the emperor. It is rare in the world. Its meat is tender and delicious. It was famous all over the world as early as the 14th century. The soup of this dish is clear to the bottom, with red, white, green and black colors in the soup. Its taste is fresh, salty and delicious. This dish uses Feilong (hazel chicken) as the main raw material and is paired with mushrooms. The soup is milky white and extremely delicious. The three flavors are eaten together and are extremely nutritious. It is a delicious and nourishing soup.

4. Wuwei Smoked Duck

The original origin of Wuwei Smoked Duck is related to Zhu Yuanzhang. It turns out that Ming Taizu Zhu Yuanzhang's family was poor when he was a child, so he herded cattle for others. But his boss didn't give him enough to eat, so a group of cowherd boys got together and started catching wild ducks. They didn't dare to take it home to eat, so they cut some thatch in the wild and set up a fire to smoke it. Sometimes it is not cooked properly, so it is buried in the ashes of the fire. When it is pulled out the next day, the duck meat is fragrant, rotten, and delicious.

Later, this practice spread among the people, and was carried forward by Ma Changyou, a Hui man who sold beef in Wuwei County, Anhui Province. He also figured out a unique production process of using sawdust to smoke duck. From then on, Ma Changyou in Wuwei The business of halal smoked duck has grown, and "Wuwei smoked duck" has become a popular local flavor food across the country.

5. Mapo Tofu

Mapo Tofu was created by Liu, the wife of Chen Senfu (someone called Chen Fuchun), the owner of a small restaurant in Wanfuqiao, a northern suburb of Chengdu in the early years of Tongzhi in the Qing Dynasty. create. Liu had pockmarks on her face and was called Chen Mapo. The roasted tofu she created was called "Chen Mapo Tofu", and her restaurant was later named "Chen Mapo Tofu Shop". Due to its outstanding reputation, Mapo Tofu has been spread all over the country, even in Japan, Singapore and other countries.