Every dish has a story, so what are the legends of China s traditional famous dishes?

1.Beijing famous dish: Peking duck.

2.Hunan famous dish: Dong'anzi chicken.

3.Hangzhou's famous dish: Dongpo meat.

4.Shanghai famous dish: shrimp and black cucumber.

5.Guangzhou's famous dish: glutinous rice chicken.

And so on, there are many other famous dishes.

For example, Peigong dog meat, it is said that Liu Bang, the ancestor of Han Gaozu, used to like to eat dog meat, so it has this name. And then there's the fairy duck. When Kong Fanpo served as the prefect of Tongzhou, Shanxi, a chef in his house made a delicacy, because of the delicious and rich taste, the meat is soft and delicious, and the cooking method is particularly delicious, so it is named fairy duck.

Dongpo meat, husband and wife lung slices, etc. The husband and wife lung slices started from a couple in Chengdu, and the couple used the leftovers of beef jerky as ingredients, which were cheap and deeply liked. So it was named "Husband and Wife Waste Film", but I felt that the waste film was not good, so I changed the name to "Husband and Wife Lung Piece".

The legend of shredded potatoes is actually studied by a person in ancient times, who accidentally found potatoes before, and then cut them into shreds and fried them, this is his legend.

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.

The details are as follows:

1. Jiangnan Baihua chicken.

Jiangnan Baihua Chicken was originally the signature dish of Guangzhou Wenyuan Restaurant. It is made by steaming shrimp glue on the inside of the chicken skin. When plated, it is accompanied by the famous evening fragrance or white chrysanthemum flowers in the south of the Yangtze River, so it is called "Baihua Chicken".

Because of the strong adaptability of shrimp gelatin, it can be used for steaming, frying, frying, and kang methods, and can be made into a variety of famous dishes and desserts, and has become a basic filling with a wide range of uses, so people also call shrimp gelatin "flower filling".

2. Silver wire roll.

It is also a famous snack in Beijing and Tianjin. Silver filigree rolls are known for their fine production and the inner packaging of silver filigree. In addition to steaming, it can also be baked in the oven until golden brown, and it also has a flavor.

It is often used as a banquet snack. The silver filament roll is white in color, soft and sweet in the mouth, soft and oily, and has an endless aftertaste. Fried silver silk rolls are steamed and then fried.

3. Iron pot eggs.

The taste is delicious, the color is red and yellow, the oil is moist and bright, the fresh and soft fragrance, and the aftertaste is endless. Use a special iron pot lid and set it on the fire to burn red. Beat the eggs into a bowl, stir well, add diced ham, water chestnuts, shrimp and sea rice, monosodium glutamate, cooking wine, salt water, put the iron pot on low heat, pour large oil into the egg milk, and stir slowly with a spoon to prevent the egg milk from grabbing the pot.

4. Spring bud baked eggs.

The traditional famous dishes of Zhejiang Province belong to the Zhejiang cuisine. It's a classic of classics, but many chefs nowadays don't know how to do it, so it's about to be lost.

5. Rice with oil powder.

The main ingredient of fried rice is a by-product of processing mung bean vermicelli. Although it is turbid, it is unusually fragrant and delicious, which is accompanied by peanuts, soybeans, corn, carrot pieces, and then added to the hand-rolled noodles, sprinkled with coriander to eat, the color and flavor are complete, the taste is first-class, I wonder if you have ever eaten it?

6. Song Tower was burned.

Each folds six layers, layer by layer of brush with sesame oil, by the pot roasting and puffed into a lantern shape, crispy and delicious, each weight is only seven dollars. Therefore, it is also called "lantern burning" and "kite burning". Boiling water is smooth, delicious, and easy to digest.

If it is cut into thin strips and stewed with lean meat or eggs, it tastes soft and loose and has a unique flavor. Song Lou fire has been inherited for a long time, and its whole process is handmade by the craftsman, the method is exquisite, and the taste is unique.

7. Herring bald lung.

The materials are herring liver, winter bamboo shoots, broad beans, etc., the color is golden, the oil and fat are not greasy, tender as pig brain, the whole piece is not broken, and the fat is abnormal. It has the effect of brightening the eyes. This is an original dish of the Mijia family of Shanghai Lao Zhengxing Restaurant, bald lung refers to the liver of herring, after pickling green onions, ginger, rice wine, bamboo shoots, sugar and soy sauce, to make a unique taste.

8. a bone snake tube.

All you eat is snake meat, no need to spit out bones, for those who love snake meat, it is a must. The boneless snake tube selects about a pound of banyan snakes, extracts the whole snake bone without destroying the snake skin, pickles it with salt and pepper, cooks it with strong and tough taste, incomparably fragrant, snake meat is smooth, and the flavor is unique.

There is also a famous Sichuan dish called back pot meat, also known as boiled pot meat. It is said that in the past, Sichuan people would use this dish on the first and fifteenth days of the Lunar New Year, where the meat was boiled in plain water and then stir-fried. In the last years of the Qing Dynasty, there was a Hanlin who went to his home to live in seclusion because of officialdom frustration, and he has been studying cooking.

This person changed the meat that was boiled first and then fried to the pork to remove the smell first, and then steamed the meat by sealing it through water, and then fried it into a vegetable. Later, this method made the meat very fresh and fragrant, and it did not lose the original meat texture and luster, and the color was very red and bright, so the meat returned to the pot and became famous all at once.

I know the story of Kung Pao Chicken. Kung Pao Dice: It is one of the famous dishes of Sichuan cuisine, also known as "Gong Bang Pork Ding" and "Gong Bang Chicken", which is a famous name in Wanzhou District, Chongqing.

It was named after Ding Baozhen, the governor of Sichuan, who liked to eat. Ding Baozhen, a native of Guizhou, served as the governor of Sichuan during the Tongzhi period of the Qing Dynasty, and was named "Prince Shaobao", so he was also known as "Ding Gongbao". Because Ding Bao resolutely banned smoking in Sichuan, and beheaded his son who violated the law by killing his relatives in righteousness to warn the people.

Ding Baozhen became famous and famous. People love the house and the black and name their favorite dishes after them. This dish is sweet and sour, the color is red and bright, smooth and delicious, and it is the best to go with wine.

China's boiling cabbage is a delicacy created by famous Sichuan generals after the defeat of the war due to a shortage of supplies.

I think there is a very legendary story behind every dish, and there are so many provinces in China, and each province has its representative dishes, and I am from Guangdong, so the dishes I know are mapo tofu and stuffed tofu, and the favorite tea of Cantonese people is the snack type.

Mapo tofu in Sichuan cuisine was founded in the first year of Tongzhi in the Qing Dynasty (1862), and there was a store originally named "Chen Xingsheng Rice Shop" by the Wanfu Bridge in Chengdu. The owner Chen Chunfu (Chen Senfu) died at an early age, and the small restaurant was run by the proprietress alone"Chen Mapo"。At that time, Wanfu Bridge was a river across the Fu River, where coolies often rested and stoiled.

The main patrons of the restaurant are the porters who carry oil. Chen's has a unique set of cooking skills for cooking tofu, the tofu cooked is full of color and flavor, extraordinary, and deeply loved by people, the roasted tofu she created is called "Chen Mapo Tofu", and its small restaurant later also took the name of "Chen Mapo Tofu Shop", the characteristics of Mapo Tofu are numb, spicy, hot, fragrant, crispy, tender, fresh and live.

Beef and mutton steamed buns were formerly known as mutton steamed buns, which was called in ancient times"Yokan", the famous poet Su Shi of the Song Dynasty"Long cuisine has bear wax, Qin cooks only lamb soup"Verses. The cooking technique of mutton steamed buns is very strict, and the process of cooking meat is also very particular. It is made by:

First, wash and cut the high-quality mutton, add green onions, ginger, flower socks, pepper, star anise, fennel, cinnamon and other condiments to boil, and the soup is set aside. Steamed bun is a kind of white smile cong noodle scone, the noodles of the scone must be dead noodles, when eating, it is broken into the size of soybeans and put it in a bowl, and then the chef is asked to put a certain amount of cooked meat and original soup in the bowl, and with minced green onions, coriander, daylily, black fungus, cooking wine, vermicelli, salt, monosodium glutamate and other seasonings, made with a single spoon. The way to eat mutton steamed buns is also very unique, there is mutton stew soup (mutton in a water basin), that is, customers eat and soak themselves

There are also dry brews, that is, the soup is completely soaked into the bun. After eating the buns and meat, the soup in the bowl was also drunk. There is also a way to eat it"Water Siege", that is, the wide soup is boiled, and the cooked buns and meat are placed in the center of the bowl, and the soup is surrounded by the soup.

In this way, the clear soup is fresh, the meat is rotten and fragrant, and the bun is tough and delicious. If you add hot sauce and sweet garlic, it will have a different flavor. It is a rare high-grade tonic.

There are many mutton steamed bun restaurants in Xi'an, among which there are time-honored brands"Lao Sun's house"、"Same as Shengxiang"and so on.

When Qianlong went down to the south of the Yangtze River, once walked to the Songhelou Restaurant, saw the fish swimming in the lake, he wanted to bring it to eat, at that time the fish was used as a sacrifice to the gods, did not dare to eat it, but the holy order was difficult to disobey, the errand had to discuss with the cook, and finally, decided to take the head of the fish as a rat, in order to avoid the sin of "divine fish". When a plate of squirrel fish is served on the table, only the squeak of the fish body is heard, which is very similar to the squirrel cry. The ruler of the long osmanthus fish in the plate with its head and tail raised, the body of the fish has been deboned, and cut on the flower knife, after frying, pour tomato juice, sweet and sour and palatable, crispy on the outside and tender on the inside, a piece of the mouth, full of fragrant.

Qianlong eats it, and shouts endlessly, the shape is like a squirrel, crispy on the outside and tender on the inside, the color is orange and yellow, sweet and sour, and there is a pine red fragrance.