Fish head tofu is a delicacy in which city in China?

Fish head tofu is a special delicacy in Hangzhou, Zhejiang Province, China. It is said that its fame is related to the Qianlong Emperor of the Qing Dynasty. Regarding "fish head tofu", it is necessary to start with a couplet hanging in the hall of Wang Runxing Hotel in the past.

The couplet reads: "The hungry rice bowl is small, the fish and wine are wide; Ask the guest where it is good, tender tofu and grilled fish. ”

Fish head tofu belongs to the Su cuisine, and the casserole fish head tofu is one of the famous dishes in Hangzhou, Zhejiang. It is delicious and the soup is sweet.

Fish head tofu is a dish made of fish head, tofu and other main ingredients, which belongs to Su cuisine. Casserole fish head tofu is one of the famous dishes in Hangzhou, Zhejiang. Fish head tofu is delicious and very rich in nutritional value.

This is the food of Wuhan, because there are more lakes in Wuhan, and then the fish is also better, the most famous is the fish head fish ball in Tangxun Lake. Then the fish head boiled tofu is also very well done.

Fish head tofu is the food of which city in China, and fish head tofu belongs to Wuhan City because it is called the land of fish and rice.

It is the food of Chengdu, Sichuan.

Fish head tofu is from Hangzhou, Zhejiang.

One silver carp head. 200 grams of water tofu. 2 green onions.

Light soy sauce for two spoonfuls. 50 grams of cooking wine. A small spoonful of ground white pepper.

Teaspoon salt. A teaspoon of granulated sugar. A small spoonful of chicken bouillon.

Clean up the head of the silver carp and cut it in the middle; Wash and slice the chives, ginger slices and garlic; Cut the water tofu into strips; Add some oil to the pot, bring to a boil, put in the fat head fish head and fry it slightly, scoop it up and drain the oil; Stir-fry the fragrant green onions, ginger slices, and garlic slices in the remaining oil, cook in cooking wine, light soy sauce, and add an appropriate amount of boiling water.

Prepare a fresh fat fish head in advance, remove the gills, wash and drain the water. Add oil to the pan and fry the fish head until golden brown on both sides. Add Sichuan peppercorns and stir-fry to bring out the fragrance, then add dried red pepper segments, ginger slices and Dongru to stir-fry the pot to bring out the aroma.

Add a large bowl of boiling water, add another tablespoon of animal oil, and bring to a boil over high heat. After the heat is boiled, add an appropriate amount of salt, vinegar, sugar, cooking wine and soy sauce, and keep the pot boiling for about 10min on Chinese heat, and then beat the military quilt. Bring to a boil on high heat again, boil for another 10min, add a little monosodium glutamate, sprinkle some green onions on top and start the pot.

I think crucian carp is the best when choosing fish heads, but crucian carp rarely uses only fish heads, and grass carp is generally made in soup all day long. After selecting the head of the fish, it is cleaned first and divided into two. Put an appropriate amount of cooking oil in a cool pot, put the fish head into the pot and fry it until it is light yellow on both sides, then put an appropriate amount of water, boil and simmer over low heat, about 20 minutes later, blanch the tofu to remove the bean flavor, cut it into half and put it into the fish head soup, add a little cooking wine, stew again until the color of the tea soup becomes milky white, and then put an appropriate amount of salt and green onions, and you can put it out of the pot.

The fish head is cleaned and cut from the middle, and I usually have two large pieces, so that it tastes strong enough. Put cooking wine, ginger, garlic and salt, and marinate for 30 minutes. Cut the water tofu into thick slices, and wash and slice the bamboo shoots and ginger.

Heat the stir-fry pan over high heat, bring vegetable oil to a boil, fry the fish head in the pan for 3min, add soup (or cold water) after the surface is slightly yellowed, and bring to a boil over high heat. Note that if you want to make the soup white, you need to use animal oil to make a pot, and if the water you add is boiling, the cold water is not easy to make the soup white. The water is boiled, then the wine is brewed, and the pot is covered and simmered for 20min.

When the soup is milky white, add salt and sugar, skim in the black pepper and shallots.

The special dish of Hangzhou City, Zhejiang Province, belongs to the Zhejiang cuisine, the fish is placed in a casserole, put in the required ingredients, and then stewed over low heat, and then put in the tofu.

Roasted tofu with fish head is a special delicacy in Hangzhou, Zhejiang. Cut the tofu into pieces and fry it until golden brown on both sides, remove it for later use, fry the fish until golden brown on both sides, then pour in the tofu, put green onions, ginger and garlic, oyster sauce, bean paste, seasoning and water to cook.

Fish head tofu is a special dish in Hangzhou City, Zhejiang Province, the fish head is cleaned, the oil is poured into the pot, the fish head and ginger slices are put in, stewed for half an hour and put in the tofu cubes, and finally add chopped green onions, salt, and chicken essence to taste.

Rich in nutrition, in addition to containing protein, fat, calcium, phosphorus, iron, but also rich in unsaturated fatty acids, it is particularly important for the development of the brain, can make brain cells abnormally active, so that reasoning, judgment is greatly enhanced, therefore, often eat fish head can not only strengthen the brain, but also delay the decline of brain power.

At the same time, it has the effect of strengthening the spleen and replenishing qi, warming the stomach and dissipating heat, especially suitable for winter consumption. Tofu is also higher in nutritional value, containing more protein and fat. Eating tofu often can replenish the middle and nourish qi, clear away heat and moisten dryness, quench thirst, and clean the stomach.

It is more suitable for people with hot constitution, bad breath and thirst, unclear stomach, and recuperation after fever.

The fish head tofu soup is delicious and suitable for all ages.

Casserole fish head tofu is one of the famous Han dishes in Hangzhou, Zhejiang, and it is said that it is famous for its connection with the Qianlong Emperor of the Qing Dynasty. Regarding "fish head tofu", it is necessary to start with a couplet hanging in the hall of Wang Runxing Hotel in the past. The couplet is written like this:

The hungry rice bowl is small, and the fish and wine intestines are wide; Ask the guest where it is good, tender tofu and grilled fish. "Grilled fish with tender tofu" refers to fish head tofu. Then fish head tofu has also become Wang Runxing's famous dish.

Qianlong Weifu visited Wushan, and when it rained heavily halfway up the mountain, it became a soup chicken. He was so hungry that he went into a solitary house to find some food to satisfy his hunger. The owner of the house, Wang Runxing, is a snack vendor, and when he saw the person who came like this, he immediately felt sympathy, but.

The family was poor, so he put a fish head and a piece of tofu that had not been sold and some seasoning ingredients into a broken casserole and stewed it for Qianlong to eat. At this time, Qianlong felt that this dish was better than the delicacies of the mountains and seas in the palace.

Qianlong went to Wushan again, he did not forget this Wang peddler, and went to this dilapidated house again, and said to Wang: Why don't you open a restaurant if your craftsmanship is so good, and Wang said: I can't eat enough myself, how can I have the money to open a shop.

Qianlong rewarded him with 500 taels of silver, and also took up a pen to write down the three big characters of "Huang Fan'er", and the pen turned out to be the word "Qianlong". Only then did Wang Runxing know that he had met the current emperor, and he was so shocked that he knelt down.

Since then, Wang Runxing has hung the Qianlong imperial pen "Huang Fan'er" in the middle hall, and there is a couplet: "The hungry rice bowl is small, and the fish and wine are wide; Ask the guest where it is good, tender tofu and grilled fish. Fish head tofu has also become Wang Runxing's famous dish.

Emperor Qianlong of the Qing Dynasty, in order to show that he was diligent in government and people, visited the south of the Yangtze River many times. This year, he came to Hangzhou for a cruise. One morning, on a whim, he quietly climbed Mount Wu to play.

However, the Son of Heaven did not make beauty, and it was almost noon, and it rained heavily, like a downpour. Qianlong was drenched like a chicken in soup, and he was helpless, so he had to run to the eaves of a family in the mountains to take shelter from the rain. Who knows, the heavy rain is like a note, and it keeps falling.

Qianlong was hungry and cold, so he had to go into the house and ask the master to get some food.

The owner of this family is surnamed Wang, and he is known as Wang Xiaoer. He saw that the visitors were embarrassed in the rain, so he warmly entertained Qianlong, but his family was poor and unprepared, so he really couldn't come up with anything decent. He braved the rain to pull some spinach in the garden and made a bowl of fried tofu with spinach.

After looking around, I made a fish head tofu with a fish head and a piece of tofu. After the dishes were served, Qianlong saw that the two dishes were bright in color and fragrant, both of which were not seen in the palace. As the saying goes, "the palatable is fragrant".

Qianlong was hungry and cold at this time, and these two dishes were indeed very suitable for him. He tasted it, and it was unusually delicious, and he was very satisfied. After the meal, after the rain and the sky was clear, Qianlong asked the name of the host and left.

It is said that after the emperor returned to the capital, he asked the imperial dining room to cook these two dishes many times, but no matter how hard the imperial chef worked, none of them caught up with Wang Xiaoer's cooking so delicious.

Later, Qianlong came to Hangzhou again, remembered the last time it rained, and remembered Wang Xiaoer's salary. sent someone to find Wang Xiaoer, and after rewarding him, he asked how his life was. At this time, Wang Xiaoer was unemployed and at home, destitute, and relied on loans to survive.

So, he replied truthfully: "A year is not as good as a year." When Qianlong heard this, he said:

You're good at cooking, so why not open your own restaurant. So, Wang Xiaoer opened a restaurant, which is the "Wang Runxing Restaurant" in Hangzhou. At that time, Qianlong also named Wang Xiaoer as "the emperor's meal".

And personally write these three words. Wang Xiaoer hung the plaque of "Huang Fan'er" in the store.

This matter spread, and people rushed to come to "Wang Runxing Restaurant" to eat. Wang Xiaoer worked the starting dish of fish head tofu again. Soon, "Wang Runxing" became famous in Hangzhou, and Wang Xiaoer's business became more and more prosperous.

When other restaurants saw it, they also vied with each other to learn how to cook fish head tofu. As a result, this dish became more and more refined, and finally became a famous dish in Hangzhou.