Xiamen Wotou Dried Oyster Congee of the Ming Dynasty Royal Meal - Xiamen Wotou Dried Oyster Congee

"Wotou Dried Oyster Congee" originated in 1750 (Qianlong 15) Chiang's ancestors, using Chiang's ancestral secret seasonings boiled into the family's reputation for its delicious and nourishing, health and strength, has been nearly three hundred years of history.

According to legend, the dried oyster congee was first prepared in the Imperial Kitchen for Emperor Jiajing's mother, Jiang, who was pregnant and suffering from ecstasy. When Xing Xian Wang Zhu Yousvendor (that is, the father of Emperor Jiajing) wife Jiang Fei (that is, the mother of Emperor Jiajing) was pregnant with six when the ecstasy, tea and rice do not think, the King of the Xing summoned the whole House of the chef, the Imperial Palace of the Imperial Chef and the Hubei and Guangdong area of the folk famous chef, adjusted a variety of flavors of the dishes, are not to the taste of the Jiang. King Xing was furious. An imperial chef in a hurry: Jiang Fei likes to eat oysters, but due to fat and nausea, why not dry to fat, oysters can be "adjusted, replenish blood". So, the royal chef selected oysters cooked and dried, add pork bones, old hen soup, carrots, round-grained rice, old ginger and more than a dozen formulas boiled, Jiang's appetite after eating to restore. Wang Yan was very happy, happy to get the prince Zhu Houjian (that is, later Emperor Jiajing), and Zhu Houjian since childhood has shown superior wisdom. After the throne, also this porridge for fitness and health imperial food, sealed as "the world's strange porridge", the palace dowager and concubines are this porridge for beauty and moisturizing use. Since then, oyster sauce has become the imperial food of the palace.

One day, Chiang's father, Chiang Ch'ien, the commander of the Chung Hsing army, came to visit him, and because of the long journey and Chiang Ch'ien's advanced age, he was already exhausted when he arrived at the Xing Wang Mansion. The filial daughter was considerate of her father and did not want him to be tired, so she ordered the palace chef to cook oyster gruel for her father to taste. After drinking the dried oyster congee, the tiredness of the journey was swept away. Because of its fresh flavor, and heard that this porridge has health care, enhance the effectiveness of physical fitness. From then on, the dried oyster congee became Jiang's ancestral secret recipe. Later, due to historical reasons, the Chiang family put the secret recipe above the beam in the ancestral house of the Chiang family in order to avoid the loss and theft of the secret recipe, which was lost for a while. It was not until the 15th year of the Qianlong reign (1750), when the descendants of the Chiang family rebuilt the ancestral house, the secret recipe was able to see the light of day again. "Oyster congee" has followed the Chiang family through thick and thin, creating generations of powerful people, according to Chiang's grandparents, Chiang every food, the mood suddenly relaxed, praised the taste, said it is worthy of "imperial food, the world's strange congee also".

As a descendant of the Jiang family, Mr. Jiang Caijian, the seventh-generation heir of "Wotou Oyster Dried Congee", is dedicated to inheriting the ancestral business and carrying forward the legacy of the Jiang family, and continues to innovate and develop the congee for four seasons based on the concept of Chinese medicine and physiotherapy, in accordance with the idea of homology of food and medicine, and with the firm belief that "a congee to go all over the world", he has been working hard to make the congee a success. With the firm conviction of "one congee for the whole world", we vow to carry forward the original imperial beauty, fitness and health "Wotou oyster dried congee", and carry the flag of the southern Fujian snack culture and Chinese traditional congee culture.