Wife cake and mapo tofu Eating tofu Cross bridge rice noodles Fish flavored shredded pork What are t

Wife

Related to the legend, according to legend, a Chaozhou dim sum master in Guangzhou, gave the tea house tea to his wife to eat, but the wife said it was unpalatable, so the wife made the dim sum "winter melon corner" with her own hands, and the husband took the "winter melon corner" to the teahouse to share, and everyone praised it again and again for being more delicious than the tea house dim sum, so people called it "Chaozhou wife cake".

1. Historical ancestor.

According to legend, Zhu Yuanzhang's wife Ma used wheat and winter melon together, ground into flour, made into cakes, and distributed them to sergeants, which was not only convenient to carry, but also could be eaten anytime and anywhere, which played a great role in marching and fighting, which was the ancestor of the wife's cake.

2. Raw materials. Wife cake is a kind of characteristic traditional dim sum made of winter melon sugar, wheat flour, cake flour, starch sugar, sesame seeds, etc.

3. Taste. The outer skin is an attractive golden yellow, and the layers of puff pastry inside are as thin as cotton paper, sweet and crispy, and the crumbs fall all over the floor when you bite into it, and every bite has a honey-like sweetness.

Mapo tofu

The origin of mapo tofu is related to the proprietress of a restaurant called "Chen Xingsheng Rice Shop" on the side of Wanfu Bridge in Chengdu during the Tongzhi period of the Qing Dynasty. In the first year of Tongzhi in the Qing Dynasty, Chen Chunfu, the owner of Chen Xingsheng's restaurant, died very early, and his store was run by the proprietor's wife, who was slightly numb on her face, so she was called "Chen Mapo". Chan has a unique set of cooking techniques for tofu, and the tofu cooked is full of color and flavor, which is deeply loved by people.

As a result, the tofu she made was called "Chen Mapo Tofu".

Mapo tofu is one of the traditional famous dishes in Sichuan Province, which belongs to Sichuan cuisine, and the main raw materials are watercress, tofu, minced beef, chili pepper and Sichuan pepper. The hemp comes from Sichuan peppercorns, and the spicy comes from the chili noodles, this dish highlights the "spicy" characteristics of Sichuan cuisine, with a unique taste and smooth texture. Today, mapo tofu has crossed the ocean and settled in the United States, Canada, the United Kingdom, France, Vietnam, Singapore, Malaysia, Japan, Australia and other countries.

Mapo tofu is widely popular and spread in various places, and there are many different ways to make it. One of the biggest changes is that Chen Xingsheng Restaurant has adjusted itself to change the beef to pork, so that diners who don't eat beef can also taste it. The restaurant has since switched back to beef, but the pork-based approach has been widely accepted by chefs and diners around the world. The second is the addition of bean paste.

You have so many allusions to people are very bad, it should be a problem to say that an allusion is better, let me tell you an allusion to mapo tofu, it is a name for Chen mapo. In fact, their family name is Chen, and his face is a little pockmarked. That's why people call him Chen Mapo, and the tofu he created is delicious.

In fact, these allusions can be found on the Internet.

You're asking too much, and you should ask an allusion for each question.

I'll tell you a fish-flavored shredded pork:

The name of this dish was formed during the Anti-Japanese War, and was finally named by Chiang Kai-shek's Sichuan chef in Chongqing (present-day Yuzhong District).

In the beginning, the only ingredients used to make shredded fish-flavored pork were green onions, ginger, garlic, and meat.

In the past, due to the lack of materials, people in different regions turned to fish-flavored shredded meat.

Materials such as fungus shreds and shredded carrots are added to reduce costs.

After many years, they have slowly evolved their own regional characteristics.

Rice noodles have a history of more than 100 years. According to legend, during the Qing Dynasty, there was a small island in the middle of the lake outside the city of Mengzi City in southern Yunnan, and a Xiucai went to the island to study, and the talented and industrious lady often got his favorite rice noodles to send to him as a meal, but when he went out to the island, the rice noodles were not hot.

Later, when the chicken soup was delivered by chance, Xiucai found that the chicken soup was covered with a thick layer of chicken fat, which could keep the soup warm like a pot lid, and it would be more refreshing if you put the condiments and rice noodles when eating.

In the early years of Tongzhi in the Qing Dynasty, there was a nameless shop selling snacks on the moat in the northern suburbs of Chengdu, which attracted many customers because of the hot and fragrant dishes in the small shop. The owner of the shop, Chen, is known as Chen's sister-in-law, and because she has a few pockmarks on her face, she is nicknamed Chen Mapo. The tofu she cooks is numb, spicy, fragrant, fragrant, and fragrant, with a unique flavor, and her business is becoming more and more prosperous, and she is famous far and wide.

In order to distinguish it from other types of roasted tofu, customers call it "mapo tofu". Later, in order to attract more customers, the store simply changed its name to "Chen Mapo Tofu Shop". Now, this dish has become one of the world's most famous dishes in Sichuan cuisine.

In fact, the main reason is that Wen Qiaoqiao opened a restaurant with this dish. Since this dish is cheap and very tasty, business is very prosperous. Because she has pockmarks on her face, the dish she is good at is called "mapo tofu" by later generations.

Mapo tofu was created by Liu Shi, the wife of Chen Senfu (a name Chen Fuchun), the owner of a small restaurant in Wanfuqiao, the northern suburbs of Chengdu in the early years of Tongzhi in the Qing Dynasty. Liu's face has pockmarks, and he is known as Chen Mapo. The roasted tofu she created was called "Chen Mapo Tofu", and her restaurant later became known as "Chen Mapo Tofu Shop".

The allusion of the wife's cake. The origin of the wife's cake is mainly related to Zhu Yuanzhang and his wife during the late Yuan and early Ming periods. During the uprising led by Zhu Yuanzhang, the grain and grass were often insufficient, so in order to facilitate the sergeants to carry dry food, Dean Zhu's wife came up with a cake made of flour made of wheat, winter melon, etc., and distributed it to the soldiers to make a wife's cake.

What I saw was that there were too many ingredients used to cook the fish, and my wife felt that it was a waste, so I put the sauce of the fish and the green pepper on the second day and fried it together, but there was no fish but there was a taste of fish, so it was called fish-flavored shredded pork.

You can go through it yourself. This should be five short stories, which is too long.

The Han people in Weishan all moved from other places. According to the record of "Menghua Zhi", in the twenty-third year of Hongwu in the Ming Dynasty (1390), Menghuawei (8,000 households) was set up, and each army was granted 50 acres of land as a share, and trees were planted for cattle and farm tools, and the plant was re-rented. At the same time, the people of Jiangnan were moved to Menghua to develop Mintun and Juntun.

These immigrants brought advanced production tools and agricultural production techniques from the Central Plains.

The names of these foods should only be continuous in the process of people's most delicious food, and they may not all have allusions to stories.

Mapo Tofu was founded in the first year of Tongzhi in the Qing Dynasty (1862), and was founded by the Wanfu Bridge in the north of Chengdu, formerly known as Chen Xingsheng Rice Shop. The small restaurant is run by the proprietor, the female boss is slightly numb on the face, known as Chen Mapo, the Wanfu Bridge is a wooden bridge across the Fu River, not long but quite wide. On both sides of the state key are high railings, on which are the bridge pavilions for catching fish and painted with gold and blue paintings, on which there are often peddlers and pawns, and the coolies who push carts and carry the sedan chair rest or sharpen here.

Patronize"Chen Xingsheng Restaurant"The main ones are porters who pick up oil. These people often buy some tofu or beef. Then scoop some vegetable oil from the oil basket and ask the proprietress to process it on your behalf.

As the days go by, Chan has developed a unique set of cooking skills for tofu, and the tofu is full of colors and flavors. Lack of clearance.

Deeply loved by the people, Chen's tofu became famous, and food seekers flocked to defend it. At the end of the Qing Dynasty, there are poems as evidence: Mapo Chen's is still famous, tofu is baked to taste the most fine, the curtain by the Wanfu Bridge moves, and Mr. Hegu is drunk in spring.

The legendary mapo's real surname is Chen, and she specializes in making tofu for a living.

During the Tongzhi period of the Qing Dynasty, Chengdu Wanfuqiao was a gathering place for businessmen, Chen or Mo Lao Tai opened a tofu shop here, because of her excellent skills in pulping, the tofu made was white and tender, and the roasted tofu dishes had a unique flavor, so the business became more and more prosperous.

Unexpectedly, this caused her to be jealous of the proprietress of a tofu shop.

One day, a passer-by came to Mrs. Chen's shop with two catties of freshly chopped minced beef, and the proprietress of the tofu shop on the other side of the door secretly gave the guest a shirt and a little bit of grace, and the guest was surprised for a while and forgot the bag of minced beef and walked towards her door, Mrs. Chen was angry and annoyed when she saw this scene.

At this time, they walked into a few guests, they looked at the minced beef on the table and said that they wanted to eat beef fried tofu, Mrs. Chen didn't want to use other people's minced beef, but the guests urgently needed to eat, so they cooked the minced beef with tofu for the guests to eat, I didn't expect this dish to be fragrant and flavorful, more and more people ate it, and the business was extremely hot and endless.

The proprietress of the non-staple food store on the other side was angry and red-eyed when she saw it, so she spoke ill of Mrs. Chen in front of the customer, scolding her for being ugly and pockmarked.

Mrs. Chen is a generous person, in the face of all this, she dismisses it, does not show her face, and makes every effort to do her own business, and later, she simply hung a big signboard "Chen Mapo Tofu" on the door of her house.

Later, the restaurant's reputation grew, and the popular delicacy of mapo tofu became famous all over the world, making it the most famous tofu dish among the people.

The characteristics of this tofu dish are: spicy and fragrant, bright color and long flavor, unique, you might as well try it at home, it will definitely have a great appetite.

Ingredients: 300 grams of soybean fresh and tender tofu, 100 grams of yellow beef, 100 grams of garlic sprouts, 15 grams of chili noodles and peppercorn noodles, 20 grams of tempeh, soy sauce and wet starch, 10 grams of refined salt, 200 grams of fresh soup.

Preparation: 1. Cut the tofu into 1 cm cubes, blanch them in warm boiled water, take them out and drain them, chop the beef into minced pieces, and cut the garlic sprouts into 1 cm long pieces.

2. Heat the wok with oil, fry the minced beef, add tempeh, refined salt and soy sauce when the color is yellow, then put the chili noodles and fry well, add fresh soup and tofu cubes to burn for a while, and finally put in the garlic sprouts.

Thicken with wet starch, pour a little cooked oil, remove from the pot and put on a plate, and sprinkle with peppercorns.

Features: red and bright color, thick spicy taste, bright juice and oil, delicate and fragrant.

There is a small restaurant in Chengdu Heqiao, which serves simple meals. When the porters rested, they bought tofu, and the vegetable oil picked by the porters was paired with Pixian bean paste, which was hot and boiled out, and decorated with pepper powder, garlic leaves, spicy and fragrant. Because the store's surname is Chen, and there are a few pockmarks on his face, he is called Chen Mapo Tofu, and later called Mapo Tofu.

Chongqing Famous dish, because the added ingredients are mixed in and look like the face of an old woman, hence the name.