Allusion to a selection of famous dishes

We all know the idioms and allusions, right? The following is the content of the selection of allusions to famous dishes I brought, I hope to help you

Allusions to famous dishes selected 1

Fairy duck

This is a traditional dish of the Kongfu, which is said to have begun in the period of the seventy-fourth grandson of Confucius, Kong Fanpo, in the Kong Fanpo served as governor of the same state in Shanxi, the House of cooks to duck out of the bone, plus seasoning into the bowl with a cover, on the cage steaming and become a crispy meat, rich aroma, taste, Kong Fanpo tasted it, felt that this method of production is different, and on the same state governor, the chef is a good choice. Fresh, Kong Fanpo tasted, think this dish method is different, on the cage steaming to point incense three cones burned to the extent that the taste Maximilian beauty than it dishes, so named the immortal duck. Buddha jumped over the wall

Fujian famous dishes, has become the first in Fujian cuisine in the traditional dishes, Fujian cuisine in the Buddha jumped over the wall is made of sea cucumbers, abalone, dried scallops, shark's fins, chickens, pig's trotters, sheep's elbows, pigeon eggs and other 18 kinds of raw materials simmered in a wine altar and made. Characterized by fresh and mellow flavor, soft texture, melt in the mouth, after eating the aroma is remarkable.

In the Qing Dynasty, Fuzhou official money bureau banquet Buzheng Minister Zhou Lian, a dish with several kinds of seafood and chickens, ducks, sheep elbows, hoof claws, pigeon eggs and other simmered, extremely tasty. Zhou Lian ordered the Nga chef Zheng Chunfa to learn to imitate, Zheng door to door to seek advice, and improve the process, more seafood, so that the dish is more and more delicious. Later Zheng Chunfa resigned from the Yamen, opened a poly spring garden restaurant, in a literati gathering to send this dish, initially known as Fukushou Quan, at first unsealed, the aroma of the altar and out, the diners have been good, someone improvised poem. Altar Kai meat floating four neighbors, Buddha heard abandoned Zen jumped over the wall to? So by all the public discussion will be renamed this dish Buddha jumped over the wall. For more than a hundred years, it has been popular in and around the province, and is well known in Hong Kong and Macao.

Mapo Tofu

Sichuan traditional dishes, created in the early years of the Qing Dynasty Tongye, when the northern suburbs of Chengdu Wanfu Bridge, there is a Chen Hing Sheng restaurant, the chef at the helm of the cooker is the owner of the Chen Chun Fu's wife, Chen Liu's. She used fresh tofu, minced beef, and a little bit of beef. She used fresh tofu, minced beef, chili peppers, peppercorns, and bean paste to cook it. She cooked tofu, numb, spicy, hot, tender, tasty, very popular, people eat more and more addictive, fame gradually spread, because she has a few hemp on her face, it is rumored to be called Ma Po Tofu. From then on, it is famous all over the country.

Bao Hua chicken

Jiangsu Changshu famous dish, also known as yellow mud simmering chicken. According to legend, at the end of the Ming Dynasty and the beginning of the Qing Dynasty, Changshu, at the foot of Yushan Mountain, there is a caller occasionally got a chicken, bitter no cooking utensils, seasonings, helpless, slaughtered and dirty, with the hair coated with mud, put into the pile of firewood simmering and baking, cooked and then knocked off the mud shells, the chicken hair with the shells and off, the aroma is overflowing. Coincidentally, the university scholar Qian Muzai, who lived in seclusion in Yushan, passed by and tasted it, feeling that its flavor is unique, and returned home and ordered his family to season it a little bit as it was made, and it was even more delicious. Since then, it has become a famous dish, and has been passed down to this day.

Back to the meat

Sichuan famous dish, also known as boiled pot meat, legend has it that this dish is from the former Sichuan people on the first and fifteenth day of the teeth (improve life) of the family dish. At that time, the practice was mostly boiled, then stir-fried. At the end of the Qing Dynasty, there was a Hanlin named Ling in Chengdu, who retired to his home because of the disappointment of his official career and studied cooking. He will be boiled and then fried back to the original meat to the pork first deodorized code flavor to water containers sealed method of steaming and then fried into dishes. Because of early steaming to cooked, reducing the loss of soluble protein, to maintain the rich flavor of the meat, the original flavor is not lost, red color. Since then, the fame of the Jincheng early steamed back to the pot meat has been spread.

White boiled meat

Beijing traditional dishes, this dish was founded in the late Ming Dynasty Manchu, about 300 years of history, after the Qing Dynasty into the folk from the palace. It was introduced to the people from the palace after the Qing Dynasty. The most famous dish in Beijing is the casserole. The restaurant is most famous for making this dish. Legend has it that when the casserole house was first built in the Qing Dynasty in Qianlong six years (1741), a large casserole with a diameter of 133 centimeters was used to cook meat, and only one pig was imported every day to sell mainly white meat, and because of the booming business, the business was sold out by lunchtime, and the fronts were taken off and closed down after lunchtime, and so there is a saying in the folklore that has been gradually spreading: "The fronts of casserole house - the fronts of casserole house - the fronts of casserole house". The front of the casserole house - over lunch?

Cabbage in boiling water

A traditional Sichuan dish. The original dish was made by the famous Szechuan chef Huang Jing. The original Sichuan famous chef Huang Jinglin in the Qing Dynasty Palace, the imperial kitchen when the creation. Later, Huang Jinglin brought this dish back to Sichuan, and it was widely spread. 30 years ago, Luo Guorong, a master chef of Sichuan cuisine, was transferred to the Beijing Hotel to take charge of the kitchen, and then he brought the dish back to Sichuan. The cooking technique of Chinese cabbage in boiling water was brought back to Beijing. The cooking technique of the dish was brought back to Beijing, and it became a delicacy in the high-grade banquet of Beijing Hotel. Cabbage in boiling water is not easy to cook. Cooking is not easy, the key is to hang the soup, soup to taste thick and clear, clear as open water in general, into the dish at first glance, such as clear water soaked with a few cabbage heart, a star oil flower also disappeared, but eat in the mouth, but fragrant and refreshing Dong'an Zi Chicken

Tang Xuanzong Kaiyuan years, there are merchants rushing to the road, into the night, hungry, in the roadside restaurant dining. The owner of the old woman because there is no food available, catch the child chicken now killed now cooking. The son of chicken after onion, ginger, garlic, spicy seasoning, sautéed in sesame oil, and then sprayed with wine, vinegar, salt simmering, red oil, shiny, fresh, soft and tender. Guests eat full of praise, everywhere publicizing this dish is wonderful. Since then, the small store specializing in this dish, the fame of the near and far, competing for thousands of years, become a famous dish in Hunan.

This is the first time I've ever seen a dish like this in Hunan.

Allusion to a selection of famous dishes 2

Milk fat king fish

Fat king fish, also known as the king of Huai fish, back to the king fish, rare in China, produced in Fengtai County, Anzheng territory of the xia shankou area dozens of miles long in the waters, for the fish in the top quality. Liu An, the king of Huainan in the Western Han Dynasty, liked to eat fat king fish, once Liu feasted on the ministers, due to the large number of fish, the chef mixed with other fish, was recognized by Liu An, was furious:? I can not one day without fat king,? Visible fat king fish favored degree. After this dish into the Bengbu, Hefei area folk, and simmered in milky chicken soup, became the best of Anhui cuisine. Longjing Shrimp

Legend has it that Longjing Shrimp is related to Emperor Qianlong. Once Qianlong traveled south to Hangzhou, he wore civilian clothes and traveled to the West Lake. At the time of the Qingming Festival, when he came to Longjing tea township, the day suddenly downpour, had to be close to a village girl's home to avoid the rain, the village girl hospitable, let sit and make tea. Tea with newly harvested Longjing, charcoal fired mountain springs steep, Qianlong drink to such fragrant flavor mellow good tea, overjoyed, would like to take a little back to taste, but it is not good to open, and even more reluctant to expose their identity, they took advantage of the village girl did not pay attention to, grab a handful of, hidden in plain clothes within the dragon robe. When the rain cleared farewell to the village girl, continue to play until sunset, thirsty and hungry, in the West Lake side of a small restaurant seated, ordered a few dishes, one of which is fried shrimp. After ordering the dishes he suddenly remembered to bring the Longjing tea leaves, so he wanted to brew to quench his thirst. So he called the shopkeeper, while lifting up the plain clothes to get tea. The second to receive tea, see Qianlong's dragon robe, startled, rushed into the kitchen to tell the owner of the spoon. Shopkeeper is frying shrimp, heard the arrival of the saint, extremely panicked, busy mistake, actually will be two take in the Longjing tea leaves as scallions sprinkled in the fried shrimp. Who knows that this dish served in front of Ganlong, fragrant, tasted a mouthful, felt fresh and delicious, and then look at the plate of food, only to see the Dragon Well emerald green, shrimp white crystal, can not help but praise, ? Good food! I can't help but praise it.

From then on, this dish is busy in the wrong dish, by several generations of cooking masters continue to summarize the perfect, officially named Longjing shrimp, become famous as a delicacy.

Dinghu Shangsu

Also known as Dinghu Luohanzhai. With mushrooms, straw mushrooms, silver ear, elm ear, osmanthus ear, bamboo fungus, fresh lotus seed, white fungus, silver needle (mung bean sprouts), bamboo shoots, etc., steamed, blanched, fried, flavored. Characterized by elegant colors, distinct layers, tender and smooth, fragrant and palatable. Guangdong production is the most famous.

Legend has it that the West Garden Restaurant, located on Zhongshan Sixth Road in the west gate of present-day Guangzhou, honors the monks of the Buddha's Hospital Jaimen's famous dish is the eighteen Luohan Zhai. Once, Zhaoqing Dinghu Mountain Qingyun Temple Qingyun masters to Guangzhou six banyan temple, has been to the West Garden Restaurant ate Lohan Zhai, know Lohan Zhai by bamboo fungus, hairy vegetables, mushrooms, straw mushrooms, mushrooms, elm ears, silver ear, cinnamon ear, yellow ear, Hunan lotus seed, Buddha's hand fruit, fried gluten, bamboo shoots meat, silver needle, cabbage and other staple cooking, but the quality of taste is not good, so the proposed with the above materials similar to the materials, but the details of the cooking changes, the chefs of the West Garden, the chefs of the West Garden. Trial production for the West Garden chef adopted, named Dinghu Shangsu.

Nine-turned large intestine

This dish is the early years of the Qing Dynasty Guangxu, by Jinan? Jiu Hua Lou? The first, this building burned sausage under the material hard, with the full material, first cooked blanched, then fried, then burned, out of the spoon into the pot many times, until the burn simmering to cooked. Once? Jiuhua building? The owner of the Du Mou invited guests, there is a? Roasted large intestine? Taste after guests have said, some say sweet, some say sour, some say spicy, some say salty, seat in a literati proposal, to thank the host's hospitality, the gift is called? Nine-turn large intestine? , praising the chef's excellent skills and make this dish with a full range of materials, complex processes, the characteristics of the flavor variations. The color of this dish is red, soft and tender large intestine, both sour, sweet, fragrant, spicy, salty five flavors, for the traditional flavors of Shandong.

The Eight Immortals' Harmonious Luo Han

The Eight Immortals' Harmonious Luo Han is the first dish of the Confucius Palace's birthday celebration, from the beginning of the Han Dynasty to the end of the Qing Dynasty, many emperors have visited the Confucius Palace in Qufu to pay homage to Confucius, of which the Qianlong Emperor had been seven times, as for the dignitaries, literati and elegant people to worship the more numerous, and thus the Confucius Palace set up banquets very often, the Confucius Palace banquet is famous all over the world, and the Eight Immortals' Harmonious Luo Han is one of the famous dishes of the Palace, and it is one of the most famous dishes of Shandong Province. Is one of the famous dishes of the Kongfu, it is a complete selection of materials, fine production, rich flavors, chic vessel, the dish takes shark's fin, sea cucumber, abalone, fish bones, fish maw, shrimp, chicken, asparagus, ham and so on more than a dozen kinds of raw materials as the main to chicken as the? Lohan? Eight of the main ingredients are? Eight Immortals? Therefore, the name of the Eight Immortals haunted Lohan this dish on the table with the opening of the gong singing, one side to savor the delicious, one side to listen to the play, very lively. An egg hatching double phoenix

An egg hatching double phoenix, also known as watermelon chicken, for the Confucius House chef first, with watermelon dishes began in the Qing Dynasty, Confucius House this dish is cooked with watermelon and chickens plus dried shellfish, mushrooms and other ingredients, its taste fresh, nutritious, quite distinctive, Kong Lingyi tasted extremely first appreciated, asked the chef what is the name of this dish? The chef answered watermelon chicken, Kong Lingyi that the method of production of the dish is unique, delicious flavor, but the name is not elegant, and then he renamed the dish as an egg hatch double phoenix, that is, watermelon for the egg, two chickens for the phoenix, and from then on the dish has become the top of the Kongfu dishes.

Brasenia schreberi soup

According to "Jin Shu. Zhang Han biography ": Zhang Han in Luoyang as an official, ? Autumn wind, is thinking of Wuzhong Mushroom Vegetables, Brasenia schreberi soup, perch chopped? The wind in the fall, was thinking of Wuzhong Mushroom Vegetables, Brunswick soup, perch chopped fish? Life is nobility of ambition, why can not detain eunuchs thousands of miles, in order to want fame and title? So he ordered to drive and return. Later, people called the feeling of homesickness as "the thought of Ulva perch". Brasenia schreberi? It can be seen that Brasenia schreberi is fascinating. Brasenia schreberi and shredded chicken, ham cooking, green fresh alcohol, clean and refreshing. Qianlong traveled to the south of the Yangtze River, must also taste the Brasenia schreberi soup, there are? Flowers full of Su Causeway suppression full of smoke, picking Brasenia schreberi at the time of sunny days? The recitation. Peigong dog meat