The name of the food for the day, each local famous dishes countless, each famous dish has its wonderful story. The following is the legend of the famous dishes I organized for you, I hope to help you

Legends of famous dishes: Dongpo meat

Dongpo meat belongs to the Zhejiang cuisine cuisine, with pork as the main ingredient. Cuisine thin skin tender meat, red color, taste mellow juice, crispy and shape not broken, glutinous and not greasy mouth. Dongpo Pork is a famous dish in Hangzhou, which is loved by people for its excellent color, aroma and taste. Slow fire, less water, more wine, is the trick to making this dish. Generally a piece of about two inches of square-shaped pork, half of the fat, half of the lean meat, the entrance to the glutinous, fat and not greasy, with the aroma of wine, color and lustre red, taste mellow juice thick, crispy and shape is not broken, very delicious.

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 meat cheap, and came up with this way of eating meat.

? Dongpo meat? First created in Xuzhou, Xuzhou Ancient and Modern Famous Foods recorded that Su Shi served as governor of Xuzhou, the Yellow River breaks, Su Shi, and the people of the city to build embankments to protect the city. Xuzhou people killed pigs and goats, on the House of condolences, Su Shi excused himself, then instructed his family to burn the braised meat back to the people, the people eat, they feel fat, not greasy, crispy flavor, it is called? Give back meat? When Su Shi was relegated to Huangzhou, he made a boiled meat song: ? Huangzhou good pork, cheap 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 compete to imitate, and jokingly called? Dongpo meat. 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 to the New Year, Su Shi will be ordered to 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? The name of the beautiful will slowly spread throughout the country.

Tracing the origin, Su Shi's braised pork was first created in Xuzhou, in Huangzhou when it was further improved, in Hangzhou when it became famous.

Legendary Stories of Famous Dishes:

Crystal Meat

Meat Legend:

Meat Legend in Zhenjiang is also rumored to be a beautiful legend: once Zhang Guolao received an invitation to the Queen Mother's Queen Mother, invited him to go to the Yao Chi to go to the Peach Banquet. Halfway, Zhang Guolao suddenly smelled a strange aroma, a closer look, it turned out to be the crystal meat fragrance, but not a glutton scratching the heart, it becomes an old man to buy some, a full meal, continue on the road. Almost to the Yao Chi, suddenly to the Peach Banquet is not interested, thinking that the crystal meat is so delicious, why bother to go to the Peach Banquet, so turn around the donkey, hit the road back home. The bowl, squatting under the eaves of a large family, started a wood fire steamed open.

At this time, the big family is dining, and the seat is full of guests. After three rounds of wine, the food has been on the full, and then suddenly came a burst of hook nose fragrance. The master was busy asking the family boy, and what kind of food, quickly come. The houseboy knew that the dishes were all served, how could there be any omissions? But he ran into the kitchen and smelled a strong aroma coming from the window. He rushed to open the back door to watch, only to see a beggar squatting on the ground, just lifted the lid of the steaming bowl, ready to be used.

Home boy without saying a word, on the front end up steaming bowl on the go. Liu Qi was in a hurry, followed closely. A guest to see the steam bowl just out of the oven, busy stretching chopsticks clip into the mouth, even said delicious. He said that this guest was a local rich man who owned a big restaurant in Changsha. So he asked Liu Qi about his identity and took him back to his restaurant to cook and hang out the steamed bowl. The dish "Lap-mei and Steam" was a great success. The dish was really attracted customers from all over the world to come and try it. From then on? Steamed Lap-mei? As a Hunan dish has been passed down.

Legendary stories of famous dishes: WUWEI SMOKED DUCK

Characteristics of the dish:

Smoked with fat duck. The color of the dish is golden yellow, thick and moist skin fat, tender meat, fragrant smell, unique flavor.

Introduction to the dishes WUWEI smoked duck name through the ages, reputation for two reasons: First, duck is good, WUWEI County is located along the Yangtze River, is a half-hilly, half-poldered terrain, ducks in the field to the free-range, eat small fish, shrimp and other live food, after the rice harvest, the ducks in the rice paddies to forage for food, so ducks grow fast, the body serves the strong, meat, tender, thick fat; two is the system of fine, fine, the finished product is perfect body shape, the color of the gold and grease, skin crispy, tender meat, taste mellow, and fresh. Tender meat, fresh flavor, and smoky aroma. If you eat vinegar, the flavor is especially good.

WUWEI smoked duck the original origin also has a relationship with Zhu Yuanzhang. It turns out that Zhu Yuanzhang, the founder of the Ming Dynasty, was poor when he was small and herded cows for others. But the proprietor did not give him enough to eat, so a group of cowherd boys got together and did the work of catching ducks. They did not dare to bring home to eat, so they cut some thatched grass in the field and set up a fire to smoke it. Sometimes roasted, it is buried in the ashes of the fire, and so the next day out, duck meat and fragrant and rotten, delicious. Later, this practice spread in the folk, and by the Anhui Province, Wuwei County, selling beef Hui people Ma Changyou carry forward, but also figured out the unique production process of duck smoked with sawdust, from the Wuwei Ma Changyou halal smoked duck business to do a big, and? WUWEI smoked duck? Became popular in the country's local flavor food.

Legendary stories of famous dishes: Mapo Tofu

Origin of the dish:

Mapo Tofu, a small hotel in the northern suburb of Chengdu City, the beginning of the Qing dynasty, Wanfu Bridge shopkeeper Chen Senfu (said to be the name of the Chen Fu Chun) wife of Liu's creation. Liu's face had pockmarks and she was known as Chen Ma Po. The roasted tofu she created was known as "Chen Ma Po Tofu". Chen Ma Po Tofu? Her restaurant was later called "Chen Ma Po Tofu". Chen Ma Po Tofu Shop. In 1916, the Chengdu Popular Newspaper Society published Chengdu General View (by Fu Chongru), a book about the city of Chengdu. Fu Chongzhu) published by the Chengdu General Newspaper Company in 1916, has already listed this store and Chen Ma Po's Tofu Shop as one of the most famous restaurants in Chengdu. Chen Ma Po's Tofu? and the Chen Ma Po's Bean Curd, were listed among the 23 famous food shops in Chengdu, along with the Bao Xi Guan Zheng Yuan and Zhong Tang Yuan stores. Chengdu's famous food stores. The history of Ma-Po Chen's creation of Ma-Po Tofu is described in books such as "Jin Cheng Bamboo Words" and "Hibiscus Story Record". Feng Jiaji, a poet in the late Qing Dynasty, wrote in his Jincheng Zh Zhi Zhi (锦城竹枝词): ? The name of Mabo Tofu is still being passed down by Chen's family, and the flavor of the tofu is the most exquisite. The curtains by the Wanfu Bridge are moving, and Mr. Chen is getting drunk with spring wine. Because of its outstanding reputation, Mapo Tofu has been spread throughout the country, and even Japan, Singapore and other countries.

Chen Ma Po Tofu (people used to call it Ma Po Tofu) was founded in the first year of the Tongzhi reign in the Qing Dynasty (1862), and it was originally named Chen Xing Sheng Restaurant in Chengdu by the Wanfu Bridge. Chen Chunfu, the owner of the store, died early, and the small restaurant was run by the owner's wife, who was known as 'Chen Ma-po' because of her slightly flaxen face. Back then, the Wanfu Bridge was a wooden bridge across the Fu River, which was not very long but quite wide. On both sides is a high railing, the top is catching fish, painted with gold and blue color paintings of the bridge pavilion, the bridge is often traffickers, carts carrying sedan chair under the hard labor of the people in this foot rest, playing tip. Patronize; Chen Xingsheng rice store; the main oil picker's footman. These people often buy some tofu, beef, and then from the oil basket to scoop some vegetable oil to ask the boss's wife for processing. As the days went by, Chen developed a set of unique cooking skills for cooking tofu. Cooking tofu color and flavor. Unusual, y loved by the people, Chen's cooking tofu thus famous. The Qing Dynasty also has a considerable textual description, can be corroborated by its great attraction to the public. At the end of the Qing Dynasty, there is a poem as evidence: Mabo Chen's still famous, tofu baked to the most exquisite flavor, Wanfu Bridge curtain shadow movement, together with the spring wine drunken gentleman. Scholars and scholars would often come here. Some good people saw the pockmarks on the face of the owner's wife, so they called her "Mapo Chan Tofu" in jest. The story spread and became a popular one. The restaurant was thus named Chen Ma Po Tofu. According to "Chengdu Overview", Chen Ma Po Tofu was famous in Chengdu in the late Qing Dynasty. Due to the continuous efforts of Chen Ma Po Tofu's successive generations of heirs, Chen Ma Po Sichuan Restaurant has been flourishing for more than one hundred and forty years. It has been famous at home and abroad, and has been highly praised by gourmets at home and abroad.

Characteristics of the dish:

The color is yellowish, and the tofu is tender, white and shiny. Some people use ? Numb, spicy, hot, fresh, tender, fragrant, crispy, alive? and other eight words to describe this dish, quite an image to summarize its characteristics. Nowadays, domestic and foreign Sichuan restaurants are operating this dish to attract customers. It is said that in recent years, a Japanese food company will also be made of Ma Po tofu canned goods are exported around the world.

hemp: refers to the tofu in the starting pot, to sprinkle the appropriate amount of ground pepper. Pepper to use Hanyuan tribute to the court of the tribute pepper, hemp flavor pure, refreshing. If other places pepper, numbness stuck in the throat, people gas tight, who will still have appetite, who dares to clip the tofu? In the early thirties, the warlords cut off the war, Hanyuan pepper run out, stores in addition to the heavy purchase of Han pepper to foreign counties, but also in the store door posted a notice stating that there is no good pepper, Ma Po Tofu would rather stop than sell. This frank business practices, in the industry as a beautiful story.

Spicy: is the choice of Longtansi big red robe oil pepper production of bean curd, chopped fine refined cooked, with a small amount of cooked oil pepper cooking chopped tofu, and spicy and fragrant.

Hot: is to start the pot immediately on the table, can not smell the production of tofu gypsum flavor, cold immersion tofu water rust flavor, the original unpleasant smell of the various colors of spices, only to stimulate the appetite of the aroma.

酥：指炼好的牛肉馅子，色泽金黄，红酥不板，一颗颗，一粒粒，入口就酥，沾牙就化。

Tender: refers to the tofu pot, frying and blanching method, the color white as jade, flute angle, a twist that is broken, so most of the homes with a small spoon to scoop food.

Fresh: refers to the whole dish raw materials, all fresh, tender green, red and white, color and taste fresh, impeccable.

Fresh: This is one of the best skills of Chen Ma Po's tofu store: when the tofu is served, the inch-long garlic cloves are standing upright in the bowl, green and shiny, as if they have just been picked and chopped from the beds and are alive and well, but when they are pinched and put into the mouth, they are all cooked through, without any astringent flavor.

In the Sino-Japanese War, the popularity of popular hotels, many restaurants can make Ma Po Tofu; Jiangnan relocated to Chengdu, many restaurants, also hang out Ma Po Tofu dish name, on craftsmanship, on the fire can be described as Ma Po Tofu kung fu, on the raw materials, on the ingredients naturally have a spicy flavor, the only thing that the city has not been able to put the garlic mustard show live this level to break through. South hit the gold street, jiangnan pavilion street of zhejiang, jiangsu pavilion, in order to do a good job of ma po tofu, had used a lot of money to hire chen ma po tofu store chef chen three masters to go, when the three days of mentioning the tune, teach garlic fry live skills, but also appeared in the newspaper. In the catering industry for the Sichuan cuisine won the reputation.