A dish, a story, the legend of a famous Chinese dish, how much do you know?

Chinese cuisine has experienced four or five thousand years of development history, with a wide variety of varieties and rich cultural connotations, which can be called world-class, and there are thousands of famous dishes in various local flavors. They are exquisitely selected, finely made, with different flavors, and pay attention to the harmony and unity of color, aroma, taste, shape and utensils, and enjoy a high reputation in the world.

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In the history of Chinese cuisine, there are many famous dishes that have been passed from the folk to the palace and the government, and then flowed into the people, spread throughout the country and are well-known all over the world. For example, Beijing's famous dishes Beijing roast duck and unicorn tofu, Hangzhou's famous Dongpo meat, West Lake vinegar fish, Jiangsu's famous crystal meat, yellow mud stewed chicken, Shanghai's famous Songjiang sea bass, shrimp and black cucumber, Hunan's famous Dong'anzi chicken, cured meat, Hubei famous winter melon and turtle skirt soup, steamed Wuchang fish ......Wait, a dish is a story, and there are many moving legends.

Due to the limited space, it is not possible to tell the story of a famous dish of Shandong cuisine - Sixi Balls, because it is the meaning of Sixi Balls, which not only brings people a harmonious feeling, but also expresses the meaning of sincere blessings.

The story of the four joy balls.

According to legend, Sixi Maru was created during the Tang Dynasty. One year, students from all over the world flocked to the capital, including a young man named Zhang Jiuling. The results of the exam came out, and Zhang Jiuling, who was dressed shabbyly, actually made it to the top list. The emperor appreciated his intelligence and recruited him as a colt.

At that time, Zhang Jiuling's hometown was flooded, and his parents left their hometown, and they didn't hear from him. On the day of the wedding, Zhang Jiuling happened to learn the whereabouts of his parents, so he sent someone to pick him up in the capital. Joyful and happy, Zhang Jiuling was happy, so he asked the chef to cook an auspicious dish to celebrate.

When the dish was served, it was four large balls that had been fried and steamed, and poured with soup. Zhang Jiuling asked what he meant, and the clever chef replied, "This dish is four yuan." Yixi, the title of the old man's head list; two happiness, getting married in a family; Sanxi, who was a fast son-in-law of Chenglong; Four joys, family reunion. ”

Zhang Jiuling laughed when he heard this, praised again and again, and said: "Siyuan is not as loud and beautiful as Sixi, just call it Sixi Pills." ”

Since then, whenever there is a major celebration such as marriage, the banquet must have four happy balls.

There are many famous dishes in China that have stories behind which we are more or less unknown, such as the pot meat that I like very much: the famous Sichuan dish, also known as boiled pot meat, is said to be 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. Since then, the famous Jincheng's early steamed back to the pot meat has spread.

There are Buddha jumping over the wall, Pei Gong dog meat, Mapo tofu, back to the pot meat, nine turns of the large intestine, called flower chicken, eight immortals across the sea to make trouble, fairy duck, milk fat kingfish, dragon and phoenix and so on.

Called Huahua chicken: at the end of the Ming Dynasty and the beginning of the Qing Dynasty, there is a flower at the foot of Changshu Yu Mountain, one day even get a chicken, but there is no cooking utensils seasoning, in desperation, the chicken will be slaughtered to remove the internal organs, with hair coated with mud, take the dead branches and leaves piled into a fire, put the chicken into the fire to simmer, wait for the mud to dry and mature, knock off the mud shell, the chicken feathers come off with the shell, the aroma is overflowing, so that the flower child is overjoyed, then hug the chicken and gobble up, just live in seclusion in Yushan bachelor Qian Muzhai passed by, smelled the fragrance and tasted it, felt that the taste is unique, When he went home, he ordered his family to season it a little, and the taste was even more delicious. Later, this cooking method spread among the people, and everyone called this kind of cooked chicken "called flower chicken."

Dongpo meat is mainly pork, which is a famous dish in Hangzhou. Fat but not greasy, into the sense that melts. Spicy tofu is known as mapo and is famous in our country. Peking duck has a more unique flavor.

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

1.Dongpo meat.

Dongpo meat is a famous dish in Hangzhou, with good color, fragrance and taste, and is deeply loved by people. The entrance is fragrant and glutinous, fat but not greasy, with wine aroma, red and bright color, mellow and juice thick, crispy and not broken, very delicious.

Origin of the dish] Legend has it that it was created by the Northern Song Dynasty poet Su Dongpo (a native of Meishan, Sichuan). In 1080, Su Dongpo lived in Huanggang, because the local pigs were meaty, so he came up with this method of eating meat. People began to compete to imitate it, and jokingly called it "Dongpo meat".

Tracing the origins of poverty, Su Shi's braised pork was first created in Xuzhou, further improved in Huangzhou, and became famous all over the country in Hangzhou.

2.Crystal meat.

Crystal trotters, also known as crystal meat, is a famous dish in Zhenjiang, Jiangsu, with a history of more than 300 years. After the crystal dish hooves become vegetables, the meat is red and white, smooth and crystalline, and the marinade is transparent, just like crystal, so it has the reputation of "crystal".

Origin of dishes] The legend of meat and meat still circulates a beautiful legend in Zhenjiang: once Zhang Guolao received an invitation from the Queen Mother, inviting him to go to Yaochi to go to the peach banquet. Halfway through, Zhang Guolao suddenly smelled a strange fragrance, and after a closer look, it turned out to be the fragrance of crystal meat, and he couldn't help but scratch his heart, so he turned into an old man and bought some, had a full meal, and continued on the road.

When I was about to arrive at Yaochi, I suddenly lost interest in going to the peach banquet, thinking that the crystal meat was so delicious, why bother going to the peach banquet again, so I turned around the donkey and went home.

3.Wyvern soup.

Feilong, also known as hazel chicken, is produced in Xing'an Mountains. The dragon soup is made by removing the hazelnut chicken and removing the internal organs, and then cooking it in the broth, and there is no need to put any seasoning in the soup to maintain the original flavor of the soup.

Origin of the dish] "Flying Dragon Soup" is a "treasure in food" in the Northeast. In the Northeast folk, there was a saying that "dragon meat in the sky, donkey meat on the ground". The so-called dragon meat refers to the flying dragon meat.

According to legend, the flying dragon is a kind of mountain treasure that has been enshrined as a tribute to the emperor, rare in the world, its meat is delicate, delicious and delicious, as early as the 14th century is famous all over the world. The soup of this dish is clear to the bottom, the soup is red, white, green and black, and its taste is fresh and salty. This dish uses flying dragon (hazelnut chicken) as the main ingredient, with mushrooms, the soup is milky white, and the taste is extremely delicious.

The three flavors are eaten together, which is extremely nutritious and is a nourishing and delicious soup dish.

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.

My favorite dish is Hui Guo Pork, which is determined by the historical and cultural background.

Hui Guo Pork is a classic Sichuan dish that originated in Chengdu, Minshan, Sichuan Province, China. This dish features a dish in which the sliced pork is stir-fried with seasonings such as chili peppers and bean paste, which makes the meat taste spicy and delicious, and the appetite is greatly appetizing.

The history of Hui Pot Pork can be traced back to the early 40s of the 20th century in Chengdu, when there were many merchants and dock workers in Chengdu, who often needed to bring home the pork and cloth they bought to make various dishes at home. Some of these merchants fried the purchased pork with bean paste and dried chili peppers to make it a pot meat.

Although the recipe of returning to the pot is simple, it still requires some skill and experience to make a delicious dish. First of all, you need to choose fresh pork and cut it into pieces of moderate size, while removing impurities and fats from the pork. Peppers, on the other hand, need to be fresh, with the seeds removed, and adjusted to their taste.

Finally, add enough oil to the pan and stir-fry the meat and pepper together until the meat changes color and develops aroma.

The unique taste and cultural background of Hui Guo Pork has made it one of the representatives of Sichuan cuisine, which is not only very popular in Binabine, Sichuan Province, but also enjoys a high reputation in the national and global Chinese community.

One of my favorite dishes is sauerkraut fish.

When he was 18 years old, with unwillingness and longing, he went to Nanjing alone. After getting off the train, I followed the Lingsliding crowd to the Xinzhuang overpass, in order to make a living, it was really a livelihood, because in this unaccompanied city, the first thing to solve was to fill my stomach.

I have no skills and no education, so I can only find a small restaurant as a waiter, and that small restaurant is mainly based on sauerkraut fish. At that time, the working meal of the shirt was the sauerkraut fish, fish head and fish bones made by the chef with a foot of Hela and some scraps, and sometimes the guests did not use chopsticks to eat by themselves.

It was at that time that I learned to cook sauerkraut fish, not so much that I like to eat sauerkraut fish, but actually to commemorate my lost youth.

One of my favorite dishes is braised pork. This dish is very famous in Chinese cuisine and is a traditional dish with a tender texture and delicious taste.

I once tried a local small restaurant on a trip and their braised pork was excellent, the meat was tender, melted in your mouth, and the flavor was very strong. My friends and I love this dish so much that we order one every time we go there.

Later, I returned home and started learning how to make this dish. I found that making braised pork is not easy, and it requires a lot of details, such as what kind of pork to use, how to master the heat, and so on. I've tried many times, sometimes I succeeded, sometimes I failed, but every time I failed, it was a valuable experience.

Now, I can make a delicious and rich braised pork, and whenever I eat this dish, I always think of the small restaurant and my travel experience, as well as the experience of making this dish when I was bumping celery. This dish not only gave me a taste of the charm of food, but also brought me many good memories.

One of my favorite dishes is the famous dish of Hangzhou Xiaoshan "Three Fresh Soup".

In fact, the name of Sanxian is not, Xiaoshan's Sanxian soup is rich in materials, and it is very characteristic of skin branches.

The soup stock ingredients used in the soup base include fish balls, river prawns, cakes, meat balls, meat skin, pork belly, chicken, winter bamboo shoots, cabbage, and black fungus. A variety of ordinary ingredients converge into a bowl of fragrant and fragrant Sanxian soup.

The hand-whipped fish skillfully grip the bucket balls can be broken by blowing, and the handmade meatballs are fragrant and elastic. Coupled with the assistance of the fresh mountain poultry, the eyebrows are fresh when you drink a sip of soup, and the perfect mixture of soup and ingredients makes this unique flavor of three fresh soups occupy a place in the red and white ceremonies in the rural areas of Xiaoshan. Filial piety.

I especially remember that although I was poor but happy when I was a child, I was able to drink a mouthful of three fresh soup, eat a mouthful of meatballs, and take a sip of fish balls during the banquet, which was really beautiful to think about. Time has passed, although Ren is poor, but think about Sanxian, he is still so happy.

1. After the chicken is washed, it is directly put into the pot to stew, and the blood runs into the soup, but the chicken soup is black and fishy.

2. After blanching, stew again, although there is no fishy smell, but the meat becomes more chai, indicating that the blanching time is too long, but the blanching time is short, the blood water cannot be removed, and it is not delicious.

Therefore, direct stewing or blanching stew is not the right way, today I will share with you the experience of stewing chicken soup, the chef of the restaurant said, want the chicken soup to be golden and delicious, delicious and not fishy, there are 2 key steps can not be less, below I will share the specific method of stewing chicken soup with you, let's see which 2 steps are it.

Stewed chicken soup with shiitake mushrooms] Wheel reputation.

Prepare fresh three-yellow chicken, dried shiitake mushrooms, red dates, wolfberries, green onions, ginger, cooking wine, and salt.

1. Buy a three-yellow chicken, preferably a live chicken, the texture and taste of frozen chicken will be much worse. After slaughtering, rinse the three yellow chickens, chop them into small pieces with a knife, and soak them in clean water for 1 hour.

Soaking the chicken is the crucial first step. The fishy smell of chicken is mainly in the blood water, soaking it in water can make the blood water precipitate quickly, so that the fishy smell can be reduced, and the color of the chicken soup will be brighter.

2. Change the water once in half an hour, take out the chicken after the chicken is soaked white, rinse it with water, put it in a pot under cold water, add green onions, ginger slices, cooking wine, and blanch over high heat. Qingyuan uses a spoon to skim off the boiled foam, which is the residual blood water, blanch the water, remove it and rinse it with hot water, and drain the water.

3. Pour an appropriate amount of oil into the wok, pour in the chicken pieces when it is hot, turn on low heat and stir-fry, and fry the fat under the chicken skin, so that the chicken soup will be more fragrant and more golden in color. When the color of the chicken skin is browned, it will be fine.

Sautéing the chicken is a crucial second step that makes the chicken more fragrant and non-greasy, making it especially delicious.

4. Add green onions, ginger slices, cooking wine and stir-fry to remove the smell, pour in enough boiling water, turn to low heat after boiling over high heat, and continue to simmer for 1 hour. Wash the dried shiitake mushrooms, soak them in water in advance, and pour them into a pot to stew with the chicken.

5. Soak wolfberries and red dates in warm water for 10 minutes, add them to the chicken soup after one hour, add an appropriate amount of salt, and continue to simmer for 10 minutes, and the fragrant and delicious chicken soup will be stewed.

Tips for stewing chicken soup].

In addition to blanching the stewed chicken soup, there are also 2 very important steps, that is, soaking and stir-frying.

After soaking in the bloody water, the fishy smell of the chicken is reduced, which can shorten the blanching time, and the meat will be very tender and will not get old.

After stir-frying the fat, the chicken does not taste greasy, and in the process of stewing, the fat emulsifies to make the chicken soup more fragrant, and there is a golden oil layer on the surface, which is very appetizing to look at.

The taste of the chicken is delicious, it doesn't need too many seasonings to season, just add a little salt, don't add MSG and chicken essence, it's just a superfluous move, it will destroy the original taste of the chicken soup.

Red dates, goji berries and chicken are good pairings, and the nourishing effect is very good, but they are not suitable for long-term stewing, and must be added before cooking, otherwise the nutrients will be lost.