Dish name Culture

Document directory

• Mapo tofu
• Dongpo Meat
• Buddha dance Wall
• Kung Pao chicken ding

Mapo tofu

Mapo tofu was created by Liu, the wife of Chen senfu (a famous Chen Fuchun), the shopkeeper of a small restaurant in the northern suburb of Chengdu in the early year of the Qing Dynasty. Liu's face has a twist and is called Chen Mapo. The tofu she created is called "Chen Mapo tofu". Her food shop is later named "Chen Mapo tofu shop.

Dongpo Meat

Song Dynasty Su Dongpo (-years), the composition of the eight people in the Tang and Song Dynasties, the word and Xin Qiji and a pair of double, calligraphy and painting are also dedicated. He also has a hand in the art of cooking. When the emperor was moved to Huangzhou, he often burned his food and tasted it by his friends. Su Dongpo's cooking was the best braised pork. He used to write his poems to introduce his cooking experience: "The fire is slow, the water is low, and it is beautiful when the fire is full. "However, it turns out that Dongpo Meat, which is named after him, is an interesting thing that happened when he went back to Hangzhou for his second local government.
At that time, the West Lake had been wiped out by the grass. After taking office, he mobilized tens of thousands of migrant workers to remove Qingtian and shuhu port, and built a long dike for the dug mud, and built a bridge to smooth the lake and reproduce the West Lake, it can also store water and fill the field. This long embankment improves the environment, bringing water conservancy benefits to the masses and adding West Lake scenery. Later, Su dichunxiao was listed as the first in the ten scenic spots of the West Lake. "
At that time, the common people praised Su Dongpo for doing this good thing for the local place. I heard that he liked to eat braised pork. During the Spring Festival, he gave him pork and expressed his mind. Su Dongpo received so much pork that he thought it should be the same as tens of thousands of migrant workers dredging the West Lake. He asked his family to cut the meat into blocks and use his cooking method to burn it and join the wine, the package is sent to each household according to the roster of migrant workers. When his family was burning, they learned how to "give together wine" into "burn together wine". As a result, the braised meat is more delicious, the meat cooking method sent by the footers likes Su Dongpo is chic and delicious. Public praise, interesting news spread out, at that time to Su Dongpo teacher, in addition to learning calligraphy, learning to write articles, but also someone to learn to burn "Dongpo Meat ". This dish was prepared by the restaurant outside the building and served in the world. It has been continuously improved in practice.

Buddha dance Wall

The Buddha dance wall is a famous dish of Min, which has a history of two hundred years since the time of the Qing Dynasty. This dish is made of 18 main ingredients and 12 auxiliary materials. The raw materials include chicken, duck meat, abalone, duck's paw, shark's fin, sea cucumber, scallops, fish belly, water fish, shrimp, wolfberry, longan, shiitake mushroom, suntip, and bamboo. Spices: oyster sauce, salt, ice pond, rice wine, ginger, scallions, soy sauce, and broth. After processing and modulation of over 30 kinds of raw materials separately, the materials are layered into Shaoxing altar. There are Shaoxing famous wine and materials mixing in the altar, first with the lotus leaf sealing, and then stamped. It is made of pure smoke-free charcoal fire (wanghuo) and then made of micro-fire for five or six hours.
It is said that this dish was initially done by the inner of an official of Fuzhou official money Bureau. The official set up a banquet for Zhou Lian, a political ambassador of the government. After the food was served, Zhou Lian enjoyed the food, and Zheng chunfa, a household Cook, copied the food. Zheng chunfa started learning arts when he was a teenager. He studied arts in Beijing, Hangzhou, Jiangsu, and Guangdong. After asking the officials for advice, he went home and transformed the food. The raw materials were mostly seafood and meat, and he named it "altar-burning babao ".
Later, Zheng chunfa set up the Sanyou restaurant and changed its name to juchunyuan. Juchunyuan is mainly responsible for the official banquet. According to suggestions from some foodies, Zheng chunfa constantly improved the ingredients of this dish and officially named it "fushouquan", the first dish of juchunyuan. Many foodies and scholars and moke come all over the world. After tasting this dish, they are amazed. There is a talent on the banquet to help them with poetry: "the altar is fragrant, and the Buddha smells like the Zen dance wall ", this dish has been widely used since the name of "Buddha dance wall.

Kung Pao chicken ding

Kung Pao chicken, Sichuan Traditional famous dish. It is fried with chicken, dried chilies, and peanuts. It is said that the name of the chef created by mibao Ding Bao in the late Qing Dynasty. It is fresh, delicate, spicy, not dry, slightly sweet and sour.
Ding baodi is from pingyuan (Zhijin), Guizhou province. Qing Xianfeng entered the class and paid attention to cooking. When serving as the Shandong governor, he once hired dozens of chefs as their kitchens. During his stay, he often asked for "fried chicken. After being transferred to the Sichuan governor, the dish was introduced to Sichuan, and combined with Sichuan's hot customs and improved it to entertain the guests. The cooking method is leaked and adopted for restaurants. Ding baodi was once banned by the Qing Dynasty as Prince Shao Bao (collectively known as MIIT). His food was named "kung pao chicken ". It is now popular across the country. There are some differences between different varieties in different regions, and there are gongbao meat diced chicken that has evolved from diced chicken to diced chicken.
Raw Material: 250 chicken gizzard meat. Spices: peanuts, sugar, vinegar, soy sauce, MSG, broth, wet starch, pepper, ginger, garlic, chopped green onion, salt, soy sauce, cooking wine.
Method: Take the tender chicken gizzard meat, pat the meat loose, put on the Cross pattern of 3mm square meters, and then cut into small pieces of 2 cm square meters, add salt, soy sauce, wet starch mix well. Stir-fry and dry the peanuts, peel them, and cut the seed chilies into 2 cm-long segments. Put sugar, vinegar, soy sauce, monosodium glutamate, broth, and wet starch together in a bowl to make the hazelnut juice. Add the bottom oil in the pan to boil the heat. First, add the pepper, then fry the scent and get the pepper. Then, enter the dry-red chilies and fry them into brown-red ones. Then, stir-fry them into the cooking wine, add ginger, garlic, and chopped green onion to stir-fry the flavor, and then enter the seasoned wonton juice. Boil the juice to add peanuts, stir-fry it, And then stir-fry it.

To be continued ......