Huang's Historical Inheritance

"Three-sauce stew pot" originated from the famous imperial dish "Spicy Fish" in Qing Dynasty.

During the Tongzhi period, Huang Yujiu, the head chef, accompanied him on a southern tour. Emperor Tongzhi tasted delicious food from all over the country, especially "fish with sauce", praising it as "fresh, fragrant and smooth with a long aftertaste". Huang Yujiu took the secret recipe from the people, and after returning to the palace, he cooked soup according to the secret recipe, and chose the best live fish to stew in casserole. Its flavor is fragrant and its aftertaste is meaningful, and it became a famous dish for the emperor to feast at that time.

At the end of Guangxu, Huang Jing, then the general manager of the Qing Palace, was personally handed down by his grandfather Huang Yujiu, and "hot sauce fish" became a delicacy at the banquet.

Huang Zhen 'ou, a descendant of Huang, is a famous nutritionist in China. Based on the theory of "homology of medicine and food", he and his son, Huang Geng, devoted themselves to the study of healthy diet. On the basis of the secret recipe handed down from the ancestors, Mr. Huang Geng combined the traditional nourishing theory with the modern health preserving theory, and created a kind of health preserving and environmental protection delicious food-"three-sauce braised pot" which absorbed the essence of court dishes and was suitable for modern people's dietary characteristics.