"Panlong Cai" is also called "Panlong Cai", commonly known as "Rolling Cut" and "Chopped Cai". Originating from Zhongxiang City, Hubei Province, it has enjoyed a high reputation for more than 460 years since the first year of Jiajing in the Ming Dynasty and has been included in Chinese recipes. For hundreds of years, the people of Zhongxiang City, Hubei Province have regarded "Panlong Cai" as the "Imperial Cuisine". This dish is red and yellow, bright in color, beautiful in shape, tender and delicious, oily but not greasy. Whenever guests are invited to a banquet, there must be a "dragon" dish on the table. It has always been said that there is no dinner without a "dragon". Origin Story 1 of "Panlong Cai": According to historical records: Before his death in 1521 AD, Emperor Wuzong of the Ming Dynasty Zhu Houzhao ordered his 14-year-old cousin Zhu Houcong (later Emperor Jiajing) to come to Beijing from Zhongxiang, Hubei to inherit the throne. After Zhu Houcong received the order, he remembered his teacher's teachings in the past, so he decided to go to his teacher's house to say goodbye and reminisce about his old friendship. The teacher was very happy to see that Zhu Houcong had not forgotten the relationship between teachers and students. That night, he thought hard and wanted to prepare a special hometown-style dish to entertain the future emperor. So, he invited all the famous chefs in Chengtian Mansion (ie Zhongxiang) and ordered them to think of something to do. It is difficult for chefs to make special flavor dishes. It just so happened that this day was the Dragon Boat Festival, and the dragon boat race on the Han River outside the city was very lively. Drums were played to win the prize. The sound of the drums was heard from time to time in Prince Xing's palace. A chef named Zhan (nicknamed Zhan Mazi) was moved by the scene and thought of the emperor's ascension to the throne. Just like a dragon soaring into the sky, I made him a dragon dish to express his auspicious celebration. He also thought that Prince Xing (i.e. Jiajing) was used to eating delicacies from the mountains and seas. This time he had to let him eat meat without seeing the meat, so as to show his uniqueness. So Chef Zhan used eggs, fat, lean meat, fresh fish, minced onions and ginger, starch, refined salt and other condiments, mixed them to make a yellow dragon roll and cut it on the plate. It was placed on the table steaming like a real dragon. , just like soaring clouds and driving mist. Zhu Houcong was overjoyed when he saw this, and he was full of praises after eating. It was really delicious but not meat, fish but not fish, and eggs but not eggs. It tasted extremely fragrant. When he went to Beijing, he took Chef Zhan with him to the palace to prepare dishes specifically for the emperor. From then on, Panlong cuisine became a court delicacy of the Ming Dynasty. Some descendants praised Zhong Xiangying's poem on the bamboo branch: "There is no need to offer delicacies from mountains and seas. Rich water, fragrant wine and strong flavor." The guests and friends all over the house shouted for the dishes to be served, pretending to be a roll-cut panlong. "Banlong Cai" is made from lean meat and high-quality fat fish, minced into meat, mixed with mung bean flour and egg white, wrapped in egg skin, steamed, cut into thin slices, each slice is about 1 minute thick, steamed and fried. Both are available. Deep-fried until crispy and fragrant, the steamed pieces are tender and delicious. They tremble when picked up with chopsticks. It is best to dip them in a little vinegar when eating. During the banquet, it can also be shaped like a crouching dragon with its head raised, and placed on the table steaming hot for a feast for the eyes and mouth. Origin Story 2 of "Panlong Cuisine": Panlong Cuisine was first created in Xingwang Palace, Luzhou, Anhui, Huguang (the place on the left side of Zhongxiang No. 2 Middle School in Hubei Province today where a row of red lanterns is hung. Tickets are required to enter, which is like ten bucks per ticket) ). According to legend, in the 16th year of Zhengde in the Ming Dynasty (AD 1521), the 31-year-old Zhu Houzhao, Emperor Wuzong of the Ming Dynasty, fell ill and died due to excessive indulgence. AIDS had not yet been discovered on the earth at that time. The emperor may have been infected with syphilis like Ximen Qing and died of it. He died because there was no penicillin at that time and syphilis was difficult to cure. It is said that Mr. Zhu had many concubines during his lifetime, but he never left a son or a half after his death. Modern medicine explained that it was too frequent sex and insufficient sperm concentration to conceive the woman. Of course, this is far from the truth. The elder Zhu had no son to succeed him. When he was critically ill, he issued an edict. After his death, his mother recalled Zhu Houcong of Anlu Prefecture, Zhu Youxi, the Shouding King of De'an, and Zhu Youji, the Ru'an King of Weihui, at the same time. The three edicts were issued at the same time. , "The first one is the king, the second one is the minister." One is in Cangzhou, Hebei, only a few hundred miles away; the other is only more than 1,000 miles away in Nanjing, and Zhu Houcong's location, Prince Xing's Mansion (Zhongxiang), is more than 3,000 miles away from Beijing, and the distance is still long, and dignitaries are inevitable along the way. However, the fawning banquets of the rich landlords and young men delayed the trip even more. It was difficult to get to Beijing quickly, so a secret agent Yan Song came up with a suggestion: Zhu Houcong pretended to be an imperial prisoner and got into the prison car, and rushed to the capital day and night. In this way, officials along the way are not delayed in giving gifts and banquets, and secondly, they avoid being chased by competitors. But Zhu Houcong was the prince of the vassal, and he lived in luxury. It was easy to ride in a prison car. Anyway, there was a group of friends pushing and pulling him, but it was difficult to eat whole grains on the way. But if he didn't eat whole grains, passers-by would inevitably doubt his identity as an imperial prisoner, so he ordered the cook in the house to cook If you can't make a dish that eats fish but doesn't see any fish meat, your life will be at risk. Although the master chef of the mansion, Zhan Duo, has superb kitchen skills, he could not think of a dish that met the requirements for a while, so naturally he was not allowed to get off work at night.

Zhan Duo's wife saw that her husband had not come back at night, so she took the steamed red potato to see her husband. At that time, Zhan Duo was worried about her own life, so why did she eat the steamed red potato when she dropped her hand and broke it? Skin. Zhan's wife had an idea and figured out the recipe! So all the cooks were busy for a while under the guidance of Boss Zhan, and they made food that could eat fish but not see the fish meat: it turned out that the fish meat was minced into a paste and mixed with egg whites, steamed and then wrapped in cooked sweet potato skins. Make a few "imitation sweet potatoes". The "sweet potato" is delicious and delicious. Zhu Houcong took "Red Sweet Potato" in a prison car and rushed to Beijing to ascend the Jinluan throne and became the Emperor of Jiajing. However, the man from Nanjing was sure of victory and marched majestically to Beijing in a sedan with sixteen people. Along the way, officials kowtowed at twenty miles and received wind at thirty miles. They had a small banquet every day and a big banquet every two days. When his troops entered the Forbidden City in great force, they found out that Zhu Houcong had entered the city before him and occupied the city in half a candle's time. That chair. One person was able to achieve the goal of chickens and dogs ascending to heaven. Later, Zhan Duo was naturally ordered to go to Beijing to continue cooking for Emperor Jiajing. He improved the "sweet potato" - the outer wrapper was no longer sweet potato skin, but made of soybean essence (which floats on top of boiled tofu paste). oily film, pick it up and make it into bean essence), and renamed it "Bailong Cai", which is the dish eaten by bean dragons. After Jiajing ate the new "Banlong Cai", he praised it so much that he ordered it to be recorded in the palace. Recipe, and reward a palace maid to the fire cook named Jando. From then on, "Panlong Cai" became a delicacy of the Ming Palace. Later, Chef Zhan retired and returned to his hometown. Naturally, the royal cuisine was also spread to thousands of households in Zhongxiang, and there was a new change, changing the soybean essence into egg skin. 400 years later, a farmer named Oubenao from Zhongxiang was the first to put this famous palace dish into a plastic belt, suck out the air, and put it in major supermarkets in Wuhan and across the country. He made a lot of money. Later, a Singaporean boss’ annual salary He was offered 600,000 yuan to go to Singapore to make this dish, but he didn't go. Maybe he was nostalgic for the colorful flowers on both sides of the Han River and was afraid that no one would accompany him to play Zhongxiang Mahjong. In the three or two years since Zhong Xiang's reign, many brands of this dish have popped up: Xingwangfu, Zhu Laoda, Jiajinggong, Shangjin Panlong Cai... It has the potential to become the number one dish in China. When eaten, this dish is sliced ??and plated in the shape of a dragon. It is really fat but not greasy, smooth and oily, and has a long-lasting fragrance. It will keep dancing with the chopsticks. Today, many hotels add dragon heads, tails, and claws to the dish. In fact, it is all It is carved from carrots and can be seen but not eaten. It has the dragon veins of a large temple. Anyway, it's still delicious. The Chinese New Year is here again. If you come to Zhongxiang as a guest, you will definitely taste Wenfeng tribute wine, try Panlong imperial dishes, and enjoy the feeling of being an emperor for once. Of course, don’t forget to visit Xingxiang next to Zhongxiang No. 2 Middle School. Take a seat in the palace where Emperor Jiajing once sat on the throne, and there are many palace maids waiting beside you :)) Of course, if you want to eat the original flavor of "Panlong Cai", you should go to a farm where Zhong Xiang knows how to cook it. , the taste is somewhat different from that made by modern production techniques! ★ Panlong vegetables (also known as panlong vegetables) ★ are red and yellow, plated in the shape of a dragon, fat but not greasy, smooth and oily, with a long and fragrant taste. Method 1. Ingredients: fresh meat, fresh fish, fresh eggs, fine starch, salt, monosodium glutamate, green onion, ginger 2. Eating method: First steaming: cut into thin slices and put in a bowl, steam in a basket for half an hour, add soy sauce, Vinegar. Second frying: cut into thick slices, put in hot oil and fry until golden brown. Add soy sauce and vinegar when eating. Third frying: cut into thin slices, heat the oil and put in the pot. Storage: below 20°C for six months. Do not eat if the bag is bloated and defrosted naturally.