Allusions to traditional Chinese dishes, what Chinese cuisine has a story?

1.Dongpo meat.

According to legend, it is the Northern Song Dynasty.

Poet Su Dongpo.

Sichuan Meishan people). The earliest birthplace of Dongpo meat is Huanggang, Hubei. In 1080, Su Dongpo lived in Huanggang, because the local pigs were meaty, so he came up with this method of eating meat.

Dongpo meat" was first created in Xuzhou, "Xuzhou Ancient and Modern Famous Dishes" recorded, Su Shi.

When he was the governor of Xuzhou, the Yellow River broke, Su Shi took the lead, and the people of the city built embankments to protect the city. The people of Xuzhou slaughtered pigs and sheep, and the government comforted them, Su Shi couldn't resign, so he instructed his family to burn them into braised meat and give it back to the people. When Su Shi belittled Huangzhou, he made a boiled meat song:

Huangzhou is a good pork, and the price is as cheap as dung. The rich refuse to eat, and the poor do not understand how to cook. Slow fire, less water, when the fire is enough, it is beautiful.

People began to compete to imitate it, and jokingly called it "Dongpo meat". When Su Shi was the second governor of Hangzhou, he was meritorious in dredging the West Lake. Everyone carried wine and meat to him to greet the New Year, Su Shi ordered the pork and wine to be roasted for the migrant workers to eat, the family misheard that the rice wine and pork were burned together, and everyone felt more crispy and fragrant after eating.

The reputation of "Dongpo meat" slowly spread throughout the country.

2. Buddha jumps over the wall.

Buddha jumping over the wall is a traditional dish that ranks first in Fujian cuisine. It is rumored that this dish originated in the last years of the Qing Dynasty, a ** of the official bank bureau of Yangqiao Lane, Fuzhou, set up a banquet at home to invite Zhou Lian, the first lady personally cooked, selected chicken, duck, meat and other more than 20 kinds of raw materials into the Shaoxing wine jar, carefully simmered into a meat-fragrant dish, Zhou Lian was full of praise after tasting. Afterwards, Zhou Lian took the kitchen Zheng Chunfa to visit the official banking bureau.

After returning to the government, Zheng Chunfa carefully studied and reformed the use of materials, using more seafood and less meat, and the effect was especially better than the former.

In 1877, Zheng Chunfa opened"Juchun Garden"After the restaurant, we continued to research and enrich the raw materials of this dish, and the dishes produced were rich in flavor and widely acclaimed. One day, several Xiucai came to the hall to drink and taste food, and the hall official brought a jar of dishes to the Xiucai table, and the altar lid was opened, and the house was full of meat fragrance. Xiucai smelled the fragrance and was intoxicated.

Someone was busy asking what the name of this dish was, and the answer was: It has not been named yet. So Xiucai impromptu recited poems, which included verse clouds; "The altar opens the meat incense and floats around, and the Buddha abandons the bounce wall when he hears it.

The crowd shouted. From then on, the meaning of the verse is quoted:"Buddha jumping over the wall"It became the name of this dish.

3, the eight immortals cross the sea to make trouble.

From the beginning of the Han Dynasty to the end of the Qing Dynasty, many emperors of the past dynasties visited the Confucius Mansion in Qufu to worship Confucius.

Among them Emperor Qianlong.

I have been to seven times, as for the dignitaries, literati and scholars go to worship more numerous, so Confucius Mansion banquet reception is very frequent, Confucius banquet is famous all over the world, eight immortals cross the sea to make arhats, it is one of the famous dishes of Confucius, it is one of the famous dishes of Confucius, it is complete in selection of materials, fine production, rich in taste, unique containers, the dish takes shark fin, sea cucumber, abalone, fish bones, fish maw, shrimp, chicken, asparagus, ham and other more than a dozen kinds of raw materials, with chicken as "Arhat", of which eight kinds of main ingredients are "eight immortals", Therefore, it is called the Eight Immortals Crossing the Sea to make trouble Arhat, this dish is on the table, and then the gong and singing are opened, while tasting the delicious food, while listening to the play, it is very lively.

The allusions to traditional Chinese dishes are all handed down, such as some things that the emperor eats.

There are too many of these, such as the Manchu and Han full seats, this one is similar, all of them.

There are a lot of them, for example, Dongpo sauce elbow, mapo tofu, husband and wife lung slices or something, Du Niang has them, and you will know it with your fingers.

Stinky salmon in Hui cuisine, three-cup chicken in Jiangxi. I only know these two

Famous dishes that have been lost in history are, Jiangnan Baihua chicken, sugar and onion pancakes. Steamed cake, Taishitian chicken. Du called the strange fire, iron pot eggs.

The herring is bald, and the Song House is burning. Taishi dish, paper-wrapped fried chicken. With the development of the times, some famous dishes that were once brilliant.

Or because of the complicated recipe or because of the rarity of ingredients, it gradually faded out of our sight. Some of those old dishes have been handed down to this day, and the roots and veins of Chinese cuisine can still be found from them. Some of them are sealed in the old menu, turning into the slowly yellowing ** in the book and the taste in the memory.

Famous dish paper-wrapped fried chickenThis dish was once a famous dish before the founding of New China. The dish itself is not difficult to make paper-wrapped fried chicken, as the name suggests, it is to wrap the whole chicken in paper and fry it in oil. However, the problem is on paper.

The finishing touch of paper-wrapped fried chicken is the paper. The paper must be made of spring bamboo shoots as raw materials and made using the most primitive Cai Lun papermaking method. So says the chef.

At present, in China, it is only available in Wuzhou, Guangxi. There was once a traditional dish in front of me, but I didn't cherish it, and I regretted it when I lost it. For a foodie, there is nothing more painful in the world than this.

Fairy duck This is a traditional famous dish of Confucius, according to legend, it began in the period of Confucius 74 generations of Sun Kong Fanpo, when Kong Fanpo served as the prefect of Tongzhou in Shanxi, the chef in the house took the duck out of the bone, added seasoning into the bowl and covered, steamed in the basket, the meat was crispy, the aroma was rich, the taste was delicious, after Kong Fanpo tasted, he felt that this dish was different, and the steaming in the basket was burned out with three incense sticks, and the taste was better than its dish, so it was named the fairy duck.

Sichuan traditional famous dishes, founded in the early years of Tongye in the Qing Dynasty, when there was a Chen Xingsheng restaurant in Wanfuqiao in the northern suburbs of Chengdu, and the chef was in charge of the stove Chen Liu, the wife of the owner Chen Chunfu. She uses fresh tofu, minced beef, chili, peppercorns, bean paste, etc. The tofu she cooked, numb, spicy, hot, tender, delicious and delicious, very popular, people eat more and more addicted, the reputation gradually spreads, because she has a few pockmarks on her face, so it is called mapo tofu.

Since then, it has become famous all over the country.

Dong'anzi chicken is a very famous traditional dish in Hunan cuisine, and because sour and spicy is a major feature of Hunan flavor, Dong'anzi chicken used to be called vinegar chicken. This vinegared chicken was brought to the banquet of the national government by Tang Shengzhi, a member of the Kuomintang, in 1928, and was widely acclaimed. Beijing's Quyuan Restaurant learned this dish from the Tang Mansion, and later changed its name to Dong'an Chicken or Dong'an Zi Chicken in order to highlight the cultural connotation behind the vinegar chicken, because it originated from the ancient Dong'an Post Station in Hunan.

After that, the name Dong'an chicken became louder and louder.

Jiangsu Changshu's famous dish is called Hua Chicken, also known as Yellow Clay Simmered Chicken. Legend has it that at the end of the Ming Dynasty and the beginning of the Qing Dynasty, there was a chicken called at the foot of Yu Mountain in Changshu, there was no cooking utensils and seasonings, helplessly, after slaughtering and removing the dirt, the hair was coated with mud, put it in the firewood pile to simmer and roast, after cooking, knock off the mud shell, the chicken feathers fell off with the shell, and the aroma was overflowing. It happened that Qian Muzhai, a bachelor who lived in seclusion in Yushan, passed by, tasted it, felt that its taste was unique, and returned home and ordered his family to season it a little like this, which made it more delicious.

Since then, it has become a famous dish and has been passed down to this day.

Back to the pot meat Sichuan famous dish, also known as boiling pot meat, legend has it that this dish is from the beginning of the Sichuan people.

1. Fifteen dozen tooth festivals (to improve life) of the main dish. At that time, the practice was mostly to boil it first and then stir-fry. At the end of the Qing Dynasty, there was a Hanlin surnamed Ling in Chengdu, who retired to his home due to frustration and devoted himself to the study of cooking.

He changed the original boiled and fried meat to the pork to remove the fishy smell first, and then steamed it in a sealed container before frying it into a dish. Because it is steamed early to cooked, the loss of soluble protein is reduced, and the rich and fresh flavor of the meat is maintained, the original flavor is not lost, and the color is bright red. Since then, the famous Jincheng's early steamed back to the pot meat has spread.

Shark fin is a dried product of shark fins. The large skirt fins are taken from the full fin of a large shark. The large skirt fins of Cantonese cuisine are divided into three circumferences, and the front fin of the fish's back near the head is called the head circumference; The hind fin near the tail is called the second circumference; The caudal fin at the end of the tail is called Sanwei.

The skirt fin is the best of the shark fins. Among the high-end seafood, shark fin is the last to be served. Liu Ruoyu's "History of the Ming Palace" in the Ming Dynasty has a record, but it is more vague: "The first emperor liked to use roasted clams, fried shrimp, chicken thighs and bamboo shoots and chicken breasts."

Sea cucumber, anchovy, shark tendon, fat chicken, pig's trotters are stewed together, and the name is 'three things' Hengxi Yan. "The shark tendon mentioned here may be shark fin. There is a similar record in the "Book of Hidden Truths": "The lake shark is blue and has sand fins on its back.

Soak off the outer skin, there is silk as a thread, as bright as silver thread. In the Qing Dynasty, Yuan Mei was included in the "Suiyuan Food List" with his correct name. Seafood List", since then has been worth a hundred times, and the feast of the guests is well-known both inside and outside.

Qing Guangxu Bagong Nanhai Hu Zijin is the author of "Guangzhou Bamboo Branch Words" cloud: "The origin of good food Guangzhou said. The dishes are different. Shark fin dry roasted silver sixty, everyone said that Gui Liansheng.

And with the note cloud: "Dry-roasted shark fin is sixty yuan per expensive bowl." Liansheng is in (Guangzhou) Ximenwei Street, is a famous old restaurant, but recently such as the South Park of Nanguan, the desert of Xiguan, the jade mash spring of Huiai Road, and the population is also. "In the thirties of this century, Guangzhou Dasanyuan Restaurant was famous for its braised skirt wings, and the price reached 60 oceans.

Wu Luan, the famous chef who prepares this dish, is known as the winged king.