What are the historical stories and allusions of delicious food?

1 Dongpo meat

According to legend, it was created by Su Dongpo, a poet in the Northern Song Dynasty (Meishan, Sichuan). 1080, Su Dongpo went into exile in Huanggang, where pigs were plentiful and meat was cheap, so he came up with this method of eating meat. People began to imitate each other and dubbed it "Dongpo Meat". Tracing back to the source, Su Shi's braised pork was first created in Xuzhou, further improved in Huangzhou, and became famous throughout the country in Hangzhou.

2. Crystal Yaorou

There is also a beautiful legend circulating in Zhenjiang: Zhang once received an invitation from the Queen Mother to go to Yaochi for a flat peach banquet. On the way, Zhang suddenly smelled a strange smell. When he looked carefully, it turned out to be the smell of crystal meat. He couldn't help scratching his heart, so he became an old man and bought some. He had a delicious meal and then went on his way. When I arrived in Yaochi, I suddenly lost interest in going to the flat peach banquet. I thought crystal meat was so delicious, why did I go to a flat peach banquet again? So I turned around and went home.

3. Longfei Decoction

In the northeast folk, there is a saying that "dragon meat in the sky and donkey meat on the ground". The so-called dragon meat refers to dragon meat. According to legend, the dragonfly is a kind of mountain treasure, which was once sealed and presented to the emperor. Rare in the world. Its meat is tender and delicious, and it was famous in the world as early as14th century. This vegetable soup is crystal clear. The soup is red, white, green and black, and it tastes fresh, salty and delicious. This dish takes dragonfly (hazelnut chicken) as the main raw material, with mushrooms. The soup is milky white and delicious. The three flavors are eaten together, and the nutrition is extremely rich. It is a nourishing and delicious soup.

4. Wuwei smoked duck

The original origin of Wuwei smoked duck is also related to Zhu Yuanzhang. It turned out that when Zhu Yuanzhang was a child, his family was poor and he gave cattle to others. But the owner didn't feed him, so a group of cowboys got together and began to catch wild ducks. They didn't dare to take it home to eat, so they cut some thatch in the wild and set it on fire. Sometimes it's not cooked well, but it's buried in the ash. When it's baked the next day, the duck is fragrant and rotten.

Later, this custom spread among the people and was often carried forward by beef sellers in Wuwei County, Anhui Province. The unique production technology of sawdust smoked duck was explored. Since then, the business of smoked duck with halal flavor has expanded, and "smoked duck without doing anything" has become a local flavor food popular all over the country.

5. Mapo tofu

Mapo tofu was made by Liu, the wife of Chen, the owner of a small restaurant in Wanfuqiao, a northern suburb of Chengdu, in the early years of Tongzhi in Qing Dynasty. Liu has pockmarked face and is called Chen Mapo. Her own baked tofu was called "Chen Mapo Tofu", and her food store was later called "Chen Mapo Tofu Shop". Because of its excellent reputation, Mapo tofu has spread all over the country, even to Japan, Singapore and other countries.