Can anyone tell me the history and allusions of China people cooking soup with chicken and duck bones?

The reporter learned from Acheng Intangible Cultural Heritage Protection Center in Harbin that the researchers found that the fine formula technique of Acheng Soup, a provincial intangible cultural heritage, was initiated by jurchen 800 years ago. Acheng "Tang" will declare the national intangible cultural heritage for the second time.

Soup stock is the secret recipe of jurchen court.

It is understood that Acheng is the founding capital of the Jin Dynasty. More than 800 years ago, at the beginning of the Jin Dynasty, Jurchen invented the skill of cooking soup with chicken bones, beef bones and pig bones as raw materials and adding spices such as pepper and aniseed. At that time, the royal chef mainly relied on the old soup to flavor when cooking, which became the secret recipe of the court. As the Jin people moved south to Beijing, this skill was also widely circulated.

According to Wang Yongnian, director of Acheng Intangible Cultural Heritage Protection Center, when he organized a cultural relics survey in 2007, he discovered Sheng Yingjie, the third generation descendant of the old Tang Dynasty. According to Sheng Yingjie, the founder of Acheng Soup Stock Secret Recipe is Liang Zhong, the "Xianfeng Imperial Chef". He added spices to the soup formula handed down by his predecessors and formed his own famous formula of palace soup stock. Later, he took out the old soup recipe from the palace and switched to other businesses. It was not until the demise of the Qing Dynasty that Liang returned to his old job and worked as a chef's guide in the "First Building in Jiangnan" in Tianjin. 19 19, a 13-year-old apprentice in Yangzhou was lucky enough to be the second generation descendant of the old Tang Dynasty. He was Tang Keming.

Sheng Yingjie, a fellow chef, said that Master Tang Keming was a chef of Puyi. I met him by chance and got the true biography of the secret recipe of soup stock, which is now passed on to his apprentice Wang Jun, and continues to this day.

Mass-produced citizens can buy "intangible cultural heritage is generally folk customs, etiquette and handicrafts, but there is really no such form as soup stock." Wang Yongnian told reporters that according to the requirements of applying for intangible cultural heritage, Soup must have a history and talent line of over 100 years. But 150 years later, this soup stock is frequently used by many chefs. Who is its real inheritor?

Just when Wang Yongnian was worried about it, by chance, he met Wang Jun, the boss of a local fine soup company, and found the clue of Acheng soup from him. It was Sheng Yingjie, the inheritor of broth, who passed on his secret recipe to Wang Jun, and then Wang Jun produced broth according to the industrialized and standardized input, thus becoming the fourth generation successor of the palace secret recipe.

In September 2009, Wang Yongnian declared Acheng Tang as a provincial intangible cultural heritage, and was successfully selected into the list of "Intangible Cultural Heritage" in our province. Last year, Acheng District declared it as a national intangible cultural heritage. Wang Yongnian said that Acheng Tang attracted the attention of experts and judges as soon as it appeared on the scene, but it was not successful due to the lack of cultural connotation and technical content. Wang Yongnian told reporters that they are currently improving the "Shen Fei" content of the soup stock. The outer packaging of the soup stock has applied for patent approval and has been put on the market, so citizens can buy it home and taste it. (Reporter Yu)