What are some of the delicacies of ancient times that still exist today?

In ancient times, there was a delicacy called the door nail meatloaf, this meatloaf is still very popular, many people like to eat this meatloaf, as well as Kung Pao Chicken, which is also a palace dish, and now many people like to eat this dish, and there are also stewed beef in sauce in ancient times, which is also particularly popular now.

In ancient times, there are actually many delicacies that are still available now, such as some grain biscuits, or some more delicate small cakes, which are still available now, and there are now several restaurants that specialize in making ancient food, so there are still many delicacies to this day.

Three do not stick, is this kind of food, this kind of food in ancient times was very popular, people in the palace liked, because this dish, made without sticking to the plate, not sticking to the chopsticks, not touching the mouth, so it got the name of three do not stick, and it is also very delicious, this is the ancient delicacies, but now there are also.

Dongpo meat, Dongpo meat is very famous in ancient times, in the legend Ji Xiaolan also used Dongpo meat to play with Heshen, whether the thing is true or not, but it can also be seen that Dongpo meat is a very famous dish in ancient times, and it is very delicious and delicious.

I think the palace beef patty is a very delicious delicacy in ancient times, and now no matter which market must have sold the palace beef patty, so I think the palace beef patty is those ancient delicious delicacies that have been handed down to the present, very delicious, I personally like to eat it very much.

All I know is donkey rolling, it's a delicious dessert, I like to eat it, and now there will be donkey rolls sold on the street, the ancient food is very delicious, and now, many of the delicacies of ancient times have disappeared, and what we lack is the heir.

For example, Dongpo meat, Dongpo meat is a very famous meat in ancient times, Su Dongpo likes to eat this meat very much, so the name of this meat was renamed Dongpo meat, and it has been handed down so that you can imagine how delicious this meat is, and it is very delicious.

That must be the three do not stick, because this dish in ancient times, there were a lot of chefs to make it, and it is really very delicious, the three do not stick to his name, do not stick to the plate, do not touch the chopsticks do not touch the mouth, but the production process is also very cumbersome.

1. Lion's head (the name of the dish in Huaiyang cuisine).

The lion's head is a traditional dish in the Huaiyang cuisine of Yangzhou, Jiangsu Province, China. Legend has it that the lion's head practice began in the Sui Dynasty, when Emperor Yang of the Sui Dynasty was lucky, the chef made four dishes with the theme of Yangzhou Wansong Mountain, Qian Dun, Ivory Forest and Sunflower Gang with the theme of squirrel osmanthus fish, money shrimp cake, ivory chicken strips and sunflower chopped meat.

It is said that the original name is sunflower chopped meat, sunflower meatballs, Tang Dynasty Xun Guogong Wei Zhi's chef Wei Juyuan made squirrel osmanthus fish, money shrimp cakes, ivory chicken strips, sunflower chopped meat four famous dishes, so that the guests in the seat were impressed, sunflower chopped meat was renamed lion head. This dish has a soft and smooth taste, healthy and nutritious.

2. Kung Pao Chicken (a traditional dish in Sichuan, Shandong, Beijing and Guizhou, China).

Kung Pao Chicken is a famous traditional dish at home and abroad, which is included in Shandong cuisine, Sichuan cuisine and Guizhou cuisine, and its raw materials and methods are different.

The origin of this dish is related to the sauce fried chicken in Shandong cuisine and Hu Lazi chicken in Guizhou cuisine, and was later improved and carried forward by Ding Baozhen, the governor of Shandong and Sichuan in the Qing Dynasty, forming a new dish - Kung Pao Chicken, which has been passed down to this day, and this dish is also summarized as the Beijing court cuisine. After that, Kung Pao Chicken also spread abroad.

Kung Pao Chicken is made of chicken as the main ingredient, accompanied by peanuts, chili peppers and other accessories; Red but not spicy, spicy but not violent, spicy and spicy, smooth and crispy; It is spicy in the mouth, and the tenderness of the chicken can be matched with the crispiness of the peanuts.

3. Dongpo meat (Zhejiang cuisine made with pork as the main material).

Dongpo pork, also known as rolling pork and braised pork, is a traditional famous dish of the Han nationality in the south of the Yangtze River, which belongs to the Zhejiang cuisine and uses pork as the main ingredient.

The main ingredient and shape of Dongpo meat are similar, the main ingredients are half fat and half lean pork, and the finished dishes are all neatly stacked mahjong blocks, red and translucent, the color is like agate, pick up a piece and taste, soft but not rotten, fat but not greasy.

Fourth, osmanthus cake.

Osmanthus cake has a history of more than 300 years, is a delicious cake made of glutinous rice flour, sugar and honey osmanthus as raw materials, and is a traditional snack with Chinese characteristics. It has a long history, delicious and refreshing, simple to make, and a variety of varieties to meet people's various needs for taste. And it has a beautiful historical legend, which adds to the historical value of osmanthus cake.

5. Horseshoe cake.

Horseshoe cake is a traditional dessert snack in Guangzhou, Guangdong Province, Fuzhou City, Fujian Province and Nanning City, Guangxi Zhuang Autonomous Region. Water chestnut, also known as horseshoe in Cantonese and Min languages, hence the name. Its color is brown and yellow, translucent, can be folded but not cracked, pouting and continuous, soft, smooth, refreshing, tough and both, and the taste is extremely sweet.

The water chestnut cake has a sweet taste and melts in your mouth. Its texture makes the water chestnut cake stand out in Cantonese cuisine.

The varieties of traditional Chinese dim sum include: Beijing-style pastries, Suzhou-style pastries, Cantonese pastries, Yang-style pastries, Fujian-style pastries, etc.

1. Beijing-style pastries.

Beijing-style pastries, represented by the Beijing area, have the characteristics of heavy oil, light sugar, crispy and soft, pure sweet and salty taste. Representative varieties include Kyoto Eight Pieces and red and white mooncakes.

2. Suzhou-style pastries.

Suzhou-style pastries, represented by the Suzhou area, are mostly filled with nuts and diced lard, and spiced with osmanthus and roses, and the taste is heavy and sweet. Representative varieties include Suzhou-style mooncakes and lard rice cakes.

3. Cantonese pastries.

Cantonese pastries, represented by Guangzhou, are filled with olive kernels, shredded coconut, lotus paste, candied fat, heavy sugar, heavy oil, with thin skin and many fillings, oily and soft and smooth, sweet and salty taste. Representative varieties include Cantonese moon cakes and so on.

4. Yang-style pastry.

Yang-style pastries, represented by Yangzhou and Zhenjiang areas, are mainly filled with black sesame and candied fruit and sesame oil, and the hemp flavor is prominent. Representative varieties include Weiyang eight pieces and black sesame pretzel mooncakes.

5. Fujian-style pastries.

Fujian-style pastries, represented by the Fuzhou area, are filled with dried shrimp, seaweed, guiyuan, shiitake mushrooms, diced pork pickled in sugar, etc., with a sweet and buttery taste and outstanding seafood flavor. Representative varieties include Hokkien cake and lard cake.

Honey-fried green plum: The honey-fried green plum of the Yuan Dynasty has a strange condiment, and a large amount of patina - basic copper carbonate (patina) is used.

Fire crystal persimmon, mutton steamed bun.

The cow deflated hot pot feels peculiar that has been handed down.

In the Qing Dynasty, there was such a kind of meat made by slow simmering, which was more elaborate than braised pork, called lamp meat.

Buddha jumping over the wall. It is said that the Tang Dynasty's high monk Xuanquan, on the way to Fujian Shaomu Zeling Lin Temple, passed through the "Fujian capital" Fuzhou, stayed overnight in the hotel, just across the wall of the noble official's house to "full altar incense" banquet guests, the monk smelled and salivated, abandoned Buddhism for many years of practice, jumped over the wall and entered to enjoy the "full altar incense".

Buddha jumping over the wall" is named for this.

Shabu mutton. Shabu mutton is the coolest delicacy in winter, the legend is that the ancestor Kublai Khan in a battle, the military situation is urgent, there is no time to cook the mutton thoroughly, the chef will cut the mutton thinly, with boiling water to cook a little, the taste is delicious.

Kublai Khan's dragon face is a great joy, and it has been handed down since then.

Roast duck. When it comes to eating, it must be mentioned that there must be roast duck, which is the representative of the cuisine of the imperial capital, and there is no one.

Roast duck has a long history, and its origin can be traced back to the period of the Northern and Southern Dynasties, when the roasted duck was recorded in the "Food Treasures".

After Zhu Yuanzhang built the capital of Nanjing, the imperial chef of the Ming Palace used Nanjing's fat and meaty lake duck to make dishes.

In order to increase the flavor of the duck dish, the chef uses charcoal fire to bake, and the duck is crispy and fragrant after the dish, fat but not greasy, and is praised by people, that is, it is named "roast duck" by the court.

Barbecue. The mood of eating barbecue, Chinese, regardless of region, is common.

You must have had moments when you stood in front of the stall and watched the meat turn from gray to golden brown on a charcoal fire, and after a few bubbles of fat bubbles finally covered the meat with a puff pastry, the meat turned a beautiful deep golden brown.

Every time the meat is turned over, the smoke will be more fragrant, combined with the sizzle of dripping oil in the charcoal fire; It's a challenge to your taste buds and nerves.

From an archaeological point of view, barbecue became popular during the Qin and Han dynasties.

In the Xijing Miscellaneous Records, it was recorded that Liu Bang especially liked to barbecue deer liver and tripe as an appetizer; Shanglin square furnace is also the "royal oven" of the Western Han Dynasty, and its basic shape design and working principle are not much different from the current skewer stove.

It's called Flower Chicken. According to legend, a person named Huazi a long time ago, begging in a village in Changshu accidentally got a chicken, but there was no cooking utensils and ingredients, so he thought about it and dug up the internal organs of the chicken casually, and then directly coated with yellow mud, firewood and grass, and finally threw it directly into the fire to barbecue, since then there is this delicacy that we eat now.

Daughter Red. Daughter red is a type of glutinous rice wine, mainly produced in the Shaoxing area of Zhejiang, China.

As early as the Song Dynasty, Shaoxing is a famous wine production area, Shaoxing people gave birth to a daughter, when the child is full moon, will choose a number of wine jars, mud seal the mouth of the altar, buried in the ground or hidden in the cellar, to be stared at the daughter when the marriage to take out to entertain relatives and friends, hence the name "daughter red"!

Hope!!!

Stir-fried chicken breast with broccoli and carrots is meat and vegetarian, nutritious and delicious.