Which famous dishes have historical allusions The names of dishes with historical allusions

Mapo tofu, called chemical chicken, back to the pot meat.

Mapo tofu is a traditional Sichuan famous dish, 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.

It is a famous dish in Changshu, Jiangsu, also known as simmered chicken with yellow mud. 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 is a famous dish in Sichuan, also known as boiled pot meat, legend has it that this dish is from the beginning of the former 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.

Kung Pao Chicken is a world-famous dish in China. The origin of this dish is related to the sauce fried chicken in Shandong cuisine and Hu spicy chicken in Guizhou cuisine, and was later improved and carried forward by Ding Baozhen, the governor of Shandong and Sichuan in the Qing Dynasty, forming a new dish - Kung Pao Chicken, and spreading, this dish is also summarized as the Beijing court cuisine.

Mapo tofu is one of the traditional famous dishes in Sichuan Province. This dish may seem simple, but it's not that simple to really be adjustable. This dish is numb, spicy, fresh, fragrant, hot, green, tender and crispy, showing the characteristics of Sichuan cuisine spicy flavor to the fullest.

Braised pork is a well-known popular dish, and each major cuisine has its own characteristics of braised pork. It uses pork belly as the main ingredient, and it is best to use three layers of meat (pork belly) with fat and lean sides. Half fatty meat, half lean meat, the entrance is fragrant and glutinous, fat but not greasy, with the aroma of wine, the color is red and bright, very delicious, it is one of the favorite dishes of the great man.

1. Dongpo meat (Northern Song Dynasty Zhejiang cuisine) Dongpo meat belongs to Zhejiang cuisine, which is a famous traditional dish in Zhejiang, and is a dish named after Su Dongpo. Dongpo meat has a history of 1,000 years, according to legend, in 1080 when the Northern Song Dynasty poet Su Dongpo was in Huanggang, Hubei, the local people ate more pork, and it came up with a method of making pork with slow fire, less water and more wine. Su Dongpo served in Huangzhou for a long time, was excluded, and later asked to be transferred to Hangzhou, and this delicacy became popular in Jiangsu and Zhejiang.

Dongpo meat is a dish with thin skin and tender meat, red and bright color, mellow and thick juice, crispy and not broken, fragrant and glutinous but not greasy. Dongpo meat color, aroma, taste is good, water, a lot of wine, is the recipe to make this dish.

2. Dong'anzi Chicken (Tang Dynasty Hunan Cuisine) Dong'anzi Chicken, also known as Dong'an Chicken and Guanbao Chicken, is a local traditional famous dish and belongs to Hunan cuisine. Because it is cooked with Dong'an new hen, it is named. Dong'anzi chicken is red, white, green and yellow, the chicken is fat and tender, and the taste is sour, spicy and fragrant.

This dish, founded in the Kaiyuan period of the Tang Dynasty, was invented by some restaurants in Dong'an County, Hunan Province, and has a history of thousands of years. In fact, it is to chop the boiled chicken, add a little side dish and stir-fry, because it originates from Dong'an County, so it is named "Dong'an chicken". In 1972, Nixon of the United States visited China and entertained the guests with "Dong'an Chicken", which was praised by the guests.

Later, it gradually spread to the Americas, Europe and other places, and became one of the flavor masters of Hunan cuisine.

3. West Lake Vinegar Fish (Southern Song Dynasty Zhejiang Cuisine) West Lake Vinegar Fish, also known as Uncle and Sister-in-law Chuanzhen, Song Sister-in-law Fish, is a traditional local flavor dish in Zhejiang, the most prestigious dish, which was made in the Southern Song Dynasty. Song Wu sister-in-law, for the Southern Song Dynasty famous folk female chef, Gaozong Zhao took the dragon boat West Lake, once tasted its fish soup, praised, so the reputation was greatly enhanced, and was regarded as the "ancestor" of the fish. Since then, Song's sister-in-law fish soup has become famous all over the world and has been passed down to this day.

What are the famous dishes in China in ancient Chinese history, and aren't the eight major cuisines all famous dishes in China! For example, it is called flower chicken, Dongpo meat, mapo tofu and so on!

Su Dongpo of the Song Dynasty (1036-1101), whose composition ranked among the eight masters of the Tang and Song dynasties; Lyrics and Xin renounce illness and are both unique; Calligraphy and painting are also unique.

Even in the art of cooking, he also has a hand.

When he offended the emperor and was demoted to Huangzhou, he often cooked dishes with his friends to taste, and Su Dongpo's cooking was best at braised pork.

He once wrote a poem describing his cooking experience: "Slow fire, little water, when the fire is enough, it is beautiful." However, the cooking of the "Dongpo meat" that people named after him is said to have been an interesting incident that happened when he returned to Hangzhou for the second time as a magistrate.

At that time, most of the West Lake had been annihilated by the grass.

After he took office, he mobilized tens of thousands of migrant workers to remove the fields, dredge the lake port, build a long embankment with the dug mud, and build a bridge to smooth the lake, so that the West Lake can be restored and the water can be stored for irrigation.

This long causeway has improved the environment, not only brought water conservancy benefits to the masses, but also added to the scenery of West Lake.

Later, the "Spring Dawn of the Su Causeway", which was listed as the first of the ten views of the West Lake, was formed.

At that time, the common people praised Su Dongpo for doing this good thing for the place, and heard that he liked to eat braised pork, and when it came to the Spring Festival, they all sent him pork to express their hearts.

Su Dongpo received so much pork that he felt that it should be shared with tens of thousands of migrant workers who dredged the West Lake, so he asked his family to cut the meat into cubes, use his cooking method to burn it, and distribute it to every household according to the roster of migrant workers, along with wine.

When his family was cooking, they comprehended the "even wine together" into "wine together", and the braised pork that was fired as a result was more fragrant and crispy, and the eaters praised the meat roasting method sent by Su Dongpo for being chic and delicious.

Among the people who asked Su Dongpo for teachers at that time, in addition to those who came to learn calligraphy and learn to write articles, there were also people who came to learn to burn "Dongpo meat".

On the eve of the Chinese New Year's Eve, every household makes Dongpo meat.

It is customary to express nostalgia for him.

Now it has become a traditional famous dish in Hangzhou.

The restaurant outside the building imitated his method to cook this dish, which was first in the world, and continued to improve in practice, and has been passed down to this day.