Panlong Cuisine was first created in Xingguang Palace in Anluzhou, Huguang, and its historical allusions are as follows:

It is said that before his death, Emperor Jiaqing of Ming Dynasty appointed two princes to inherit the throne, one of whom was in Tianjin, and the other was in Tianmen, Hubei. He also said that whoever comes to Beijing first will inherit the throne, which is of course partial to the prince in Tianjin. Because Tianjin is only more than 1 kilometers away from Beijing, and Tianmen is more than 1 kilometers away from Beijing, it is obvious who will go to Beijing first.

When Jiaqing heard the news, he was extremely anxious. One of his advisers came up with an ingenious plan, asking Jiaqing to pretend to be a Qin criminal (a felon named by the emperor) and go to Beijing without delay. It's easy to pretend to be a prisoner, but it's a problem what to eat for a few days on this road. You can't let Qin prisoners eat big fish and big meat. What should I do if the prince who is used to eating delicacies can't eat humble meals?

At this time, a chef in the royal family was in a hurry. Regardless of the willy-nilly, he mixed fish and minced meat, made them into pieces with some seasonings, and steamed them in a cage. Such pieces are "eating meat but not meat" and "eating fish without fish" and are not easy to rot. So Jiaqing ate this thing, sat in a prison car, and went to Beijing day and night. Officials from various state capitals did not dare to neglect it. They changed horses and cars and arrived in Beijing in a few days.

Ironically, the prince in Tianjin thought that he had the throne. Every time he passed through a state or county, officials greeted him and sent him out to curry favor with the "future emperor", eating, drinking and having fun, but he fell behind the Tianmen King thousands of miles away.

Jiaqing thinks that this massive thing has contributed to his promotion to the dragon throne, and Qin named this dish "Panlong Cake".

After

4 years of development, Zhong Xiang, a farmer named Ou Benao, was the first to put this famous palace dish into a plastic belt, pumped air and put it in supermarkets in Wuhan and all over the country, making a lot of money. Later, a Singaporean boss hired him to cook this dish in Singapore with an annual salary of 6,, but he didn't go.

It may be that I miss the colorful flowers on both sides of the Hanshui River and I am afraid that there will be no one to accompany him to play mahjong. During the three or two years in Zhongxiang, many brands of this dish emerged: Xingwangfu, Zhu Laoda, Jiajinggong, Shangjin Panlong dish ..... which is the first dish in China.