1. Dongpo elbow
施工工期
In the Song Dynasty, Su Dongpo visited Yongxiu, Jiangxi Province, and cured the child of a local farmer. As a token of gratitude, the farmer specially kept him for dinner. During the banquet, Su Dongpo sang a poem: "grass pearls smell through the heart". The farmer who was cooking in the kitchen thought that Su Dongpo was teaching him how to cook meat - "cook with grass to make it fragrant", so he quickly put the pork and the straw tied to the meat into the pot to cook. Later generations called it Dongpo elbow.
2. Call flower chicken
In the Song Dynasty, Su Dongpo visited Yongxiu, Jiangxi Province, and cured the child of a local farmer. As a token of gratitude, the farmer specially kept him for dinner. During the banquet, Su Dongpo sang a poem: "grass pearls smell through the heart". The farmer who was cooking in the kitchen thought that Su Dongpo was teaching him how to cook meat - "cook with grass to make it fragrant", so he quickly put the pork and the straw tied to the meat into the pot to cook. Later generations called it Dongpo elbow. 2. Call flower chicken
Flower chicken, also known as Changshu beggar chicken and simmered chicken, is a traditional famous dish in Changshu, Jiangsu Province. The procesd chicken is wrapped in clay and lotus leaves. The production materials include fresh tender lotus leaves, yellow mud, live native chicken, etc.
The preparation method of Jiaohua chicken is similar to the "Pao porpoi", one of the "eight treasures" of the Zhou Dynasty. The "Pao porpoi" is a dish that wraps the suckling pig with clay, barbecues it, and then further process it. Its color is jujube red, bright, fragrant, crisp and tender, crisp, fat and tender in the mouth, and has a unique flavor.
According to legend, long ago, there was a beggar who begged for food and wandered to a village in Changshu county. One day, he came to a chicken by chance. He wanted to kill and cook, but he had neither cooking utensils nor asoning. He came to the foot of Yushan Mountain, killed the chicken, removed its internal organs, coated it with yellow mud and firewood, put the coated chicken in the fire and simmered and roasted it. When t
两个人的芭蕾he mud dried and the chicken was cooked, he stripped the mud shell, and the chicken feather also took off with the mud shell, revealing the chicken.卡通男头像
炫耀的近义词
About 100 years ago, according to this legend, the "Mountain View Garden" restaurant in Yushan resort in the northwest of Changshu County created this chicken by removing the rough and lecting the fine.
低碳贝贝
3. Dongpo meat
猛烈的近义词是什么
Dongpo meat is a wonderful flower in Hangzhou's traditional dishes. It is characterized by red color, thick juice, mellow taste, crisp but not broken meat, crisp but not greasy taste. Speaking of "Dongpo meat", there is also an interesting story. Su Dongpo, a writer of the Northern Song Dynasty, offended the emperor in the cond year of Yuanfeng (1079 A.D.), was demoted to Huangzhou and often cooked vegetables in person to "taste" with his friends.
After the death of song Shenzong, when Su Dongpo was transferred to Hangzhou as an 先兆流产的症状
official again, most of the West Lake had been submerged by fengcao. He mobilized tens of thousands of people to remove Fengtian and Shuhu port, and piled up the excavated mud to build a long embankment, which was later called Su Gong embankment. In order to prai Su Dongpo's merits and virtues, the common people nd pork to Su Dongpo during the Spring Festival to express their wishes.cad卡
When Su Dongpo received the pork, he asked his family to cut the meat into squares and cook it with their own cooking method. He nt the wine to each family according to the migrant worker roster. However, when the family cooked, they understood "nding wine together" as "burning wine together". However, the braid meat was more crispy and delicious, which was highly praid by the eaters. Since then, it was named "Dongpo meat"
4. Stinky tofu
Wang Zhihe is from Xianyuan, Anhui Province. In the eighth year of the reign of Emperor Kangxi of the Qing Dynasty (1669 AD), after failing the exam in Beijing, due to lack of mo
ney, he lived in Anhui guild hall in Yangrou alley, yanshousi street, qianmenwai. For the next exam, while reading, he took out the skill of grinding tofu in the countryside to maintain his life. Once, the tofu made by Wang Zhihe was not sold out. It was midsummer. Afraid of being bad, he cut the tofu into four small pieces, matched with salt, pepper and other asonings, and put it in a jar to marinate.
Later, he left it behind and remembered it in the autumn. When he opened the cylinder head, the tofu turned green and smelled. He tasted it and gave it to the neighbors of the guild hall. After tasting it, he was surprid. Wang Zhihe failed in many attempts, so he died of his desire to be an official and devoted himlf to managing stinky tofu.
In the 17th year of Kangxi (1678 AD), he opened a workshop in yanshousi street and hung the sign of "Wang Zhihe soy sauce garden", which made him famous in the capital for a time. At first, stinky tofu was just a good food for poor workers. It had a unique flavor when cakes were pasted on the Wotou. In the Guangxu period, stinky tofu not only entered the gate of the big hou, but also went to the menu of the court.
The "practical u" of stinky tofu makes it worth a hundred times. Some celebrities and refined scholars also wrote poems to prai. Sun Jiading, the No. 1 scholar in the late Qing Dynasty, wrote a couplet saying: "the delicious food to you spreads thousands of miles, and keep an inch of heart with my cret"; "Sauce with Longyu tune peony, garden chicken Zhizhong Hibiscus". Today, Wang Zhihe's stinky tofu is exported to foreign countries, and foreigners call it China's chee (chee).
