The most interesting folklore

Chapter 8 The most interesting food culture (3)
Speaking of this Taoism, we have to start from the era of Genghis Khan.According to legend, when Genghis Khan was hunting and camping, he saw that the meat that the soldiers put on the bonfire was blackened by smoke.Suddenly, he had an idea, took a soldier's iron helmet and put it on the bonfire, pulled out his waist knife, sliced ​​the hunted yellow mutton into thin slices, put them on the "pot" and baked them into slices of roasted meat that was charred on the outside and tender on the inside, and then eaten, the soldier They cooked it in the same way, and it was really mellow and delicious.This is the prototype of "Genghis Khan Teppanyaki".Later, when the Mongolian army marched westward, this method of eating spread to Europe, Southeast Asia and Japan with the army, and became popular all over the world for a while.It's a pity that it didn't become popular in China, and it was lost soon.Until recent years, with the increasingly extensive cultural exchanges between countries, it has become increasingly popular in China.

23. Is fish-flavored shredded pork a Sichuan dish?

There are eight major cuisines in China, they are Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang, Hunan, Hui, and Lulai. Fish-flavored shredded pork comes from Sichuan cuisine.

According to legend, a long time ago, there was a businessman in Sichuan. Their family liked fish very much and they were very particular about the seasoning. Therefore, when they cooked the fish, they would put some green onion, ginger, garlic, wine, vinegar, soy sauce, etc. to remove the fishy smell. Flavor-enhancing dressing.One night, when the hostess of this family was frying another dish, in order not to waste the ingredients, she put all the leftover ingredients from the last cooking fish into this dish. At that time, she thought that this dish might not be It's delicious, I'm afraid that the man will not explain it when he comes back.While in a daze, her husband came home from business.The husband didn’t know whether it was because he was hungry or because he thought this dish was special. He picked it up and put it in his mouth before the meal was ready. Then he couldn’t wait to ask his wife how the dish was made. Seeing her husband, the hostess praised it again and again. Lai Zhiwei delicious, told him that this dish is fried with fish ingredients.Later, this dish was named Fish Fragrant Stir-Fry.

After several years of improvement by Sichuan people, this dish has been included in Sichuan recipes early, and because of its unique flavor, it is welcomed by people from all over the country and is popular all over the country.

24. Who created the thousand pieces of meat?

Qianzhangrou is made with pork belly as the main ingredient. It is a famous traditional dish in Hubei and one of the "three big bowls" in traditional banquets in Jiangling, Hubei.

According to legend, there was a prime minister in the Tang Dynasty named Duan Wenchang, who was a well-known gourmet.He often tastes all kinds of food and has a lot of research on Chinese food culture.At the same time, he is also a cooking master. The dishes he cooks are simple, common ingredients, bright in color and delicious.After years of practice, he compiled several volumes of recipes, and the famous dish "Thousand Sheets of Meat" was created by him.During the reign of Emperor Muzong of the Tang Dynasty, Duan Wenchang went back to his hometown to visit his relatives. When he entertained relatives and friends, the chef cooked many dishes. Among them was a dish shaped like a hair comb, which was called "comb meat". , almost no one eats it.After the banquet, Duan Wenchang found the chef who made this dish and proposed improved techniques to him.He asked the chef to replace the fatty pork with pork ribs, replace the fried pepper with black bean sauce, and add seasonings such as green onions and ginger. Then, Duan Wenchang personally performed a demonstration.

A few days later, Duan Wenchang was about to leave his hometown and entertain the folks again. The chef remade "comb meat" according to his instructions.The color of this dish is golden, the meat is soft, the taste is delicious, fat but not greasy, which is quite different from the last "comb meat". When it is served on the table, the guests rush to taste it, and it is eaten up in a short while.People have asked, what kind of dish is this?Duan Wenchang saw that the meat was as thin as paper, so he named it "thousand pieces of meat".As a result, this dish has gradually entered the tables of thousands of households and restaurants of all sizes, and has been continuously improved by professionals and has been passed down to this day.

25. Why do you say that dog meat cannot be served?
There is a saying that goes, "Dog meat is not served at the table." How did this phrase come about?Some scholars have verified that, first, because Buddhism advocates "abstinence from killing and release of life", Emperor Wu of Liang Xiao Yan advocated a lifelong vegetarian diet, so it is difficult for Buddhist disciples to enjoy dog ​​meat anymore.The second is that Taoism has taboos. Li Shizhen said: "There are dogs in Taoism that are disgusting to the earth, and they do not eat them." The third is the superstitious thinking of the ruling class.According to the "Quwei Old News" record: "At the beginning of Chongning, Fan Zhixu said, 'The god dog of the twelve palaces is in place, and it is His Majesty's destiny. Now there are people in the capital who are engaged in butchering dogs. It is advisable to prohibit it'." After hearing this, he immediately issued a decree to ban the killing of dogs, and stipulated that anyone who stopped killing dogs would be "rewarded up to [-] yuan."

In addition, there is a legend among the Manchus that the yellow dog and the crow saved Nurhachi's life, so the Manchus no longer eat dog meat.After the Qing rulers entered the pass, the Han people also had to go along with it.Check the imperial meals of the Qing palace, including the Manchu and Han banquets, and Shanglai found dog meat.After a long time, many people gradually don't know what dog meat tastes like.Although some Han people still ate dog meat, they were frightened by the taboo of the Manchu rulers, so there was no place for dog meat at grand banquets.Origin of West Lake Sweet Fish When is West Lake Vinegar Fish, the most famous dish in Hangzhou West Lake, began in the reign of Emperor Gaozong of the Southern Song Dynasty.

According to legend, in the Southern Song Dynasty, there were two Song brothers who were quite learned, but they didn't want to be officials, so they lived in seclusion in the rivers and lakes and made a living by fishing.There was a local bully named Zhao Daguan. Seeing that Mrs. Song was young and beautiful, he conspired to kill Brother Song in order to occupy Mrs. Song.So far, the Song family's uncle and sister-in-law have suffered from disaster, and they are distraught.In order to avenge their brother, uncle and sister-in-law went to the yamen together to appeal for grievances, but they didn't know that the government at that time and the evil forces had their nostrils out of the same nose.After returning home, the sister-in-law had no choice but to let the younger brother run away from home.When the uncle and sister-in-law broke up, Mrs. Song cooked a bowl of grass carp with sugar and vinegar, and said to her brother: "This meal is sour and sweet. I hope you will have a bright future. Don't forget the bitterness of today."Later, Brother Song went out to fight against Jin Weiguo, made meritorious service, returned to Hangzhou, and punished the villains, but he could not find the whereabouts of his sister-in-law.Once I went out to a banquet, I learned about this dish during the banquet, and after asking, I found out that my sister-in-law worked as a cook here under her name, and thus the reunion began.As a result, the beauty of "Uncle and Sister Chuanzhen" spread among the people just like the legend.

26. What are the eight major cuisines of China?

China's eight major cuisines refer to eight representative local cuisines including Shandong cuisine, Sichuan cuisine, Hunan cuisine, Jiangsu cuisine, Zhejiang and Lai cuisine, Cantonese cuisine, Fujian and Anhui cuisine.

Shandong cuisine.The birthplace is Linzi and Qufu. It is good at frying, frying, grilling, and deep-frying. It is very particular about the materials used. It is good at using high-grade materials such as bird's nest, shark's fin, and ginseng to make delicious dalai, which has the aftertaste of imperial cuisine.Famous dishes include Jiuzhuan large intestine, sweet and sour carp, double crispy soup, Dezhou grilled chicken, crispy roast duck and so on.

Chuan Lai.The birthplace is Ba and Shu, and the seasoning is changeable. It is known as "a hundred dishes and a hundred flavors". It is heavy in oil and flavor, especially spicy.Represented by dishes from Chengdu and Chongqing.Famous dishes include Kung Pao Chicken, Maodu Hot Pot, Yuxiang Pork Shredded, Twice Cooked Pork and so on.

Xianglai.It consists of three local dishes from the Xiangjiang River Basin, the Dongting Lake area and the mountainous area of ​​western Hunan, especially Changsha cuisine.It is characterized by fine production, heavy oil and rich color, and is good at making smoked and waxed raw food. It is good at smoking, waxing, steaming, simmering, and stewing. Famous dishes include Dong'an Chicken, Spicy Chicken, Steamed Turtle, Farewell My Concubine, etc.

Sule.Geographically, Suzhou, Yangzhou and Nanjing are the centers.The ingredients are strictly selected, the color matching is paid attention to, and the shape is exquisite. The recipes are different in four seasons. They are good at stewing, braising, frying, frying, roasting, etc., and seasoning with original soup.Famous dishes include steamed shad, pork with Baihuajiu, crucian carp in purse, silver shredded chicken, stewed shark's fin and so on.

Zhejiang Lai.It is mainly developed from Hangzhou, Ningbo, Shaoxing and other places. It is characterized by paying attention to knife skills, paying attention to freshness, crispness, softness and smoothness, and maintaining the original taste.Famous dishes include raw fried shrimp slices, beggar's chicken, West Lake vinegar fish, Longjing shrimp and so on.

Cantonese.Developed from Guangzhou, Chaozhou, Dongjiang and other local dishes, its main feature is a variety of colors, beautiful and novel.There are all kinds of raw materials for cooking, especially good at making snakes, monkeys, cats, mice, pangolins and other delicacies. Bitter, spicy, salty, fresh), delicacies from mountains and seas, rare birds and animals, and many famous dishes.

Min Lai.It is mainly developed from Fuzhou, Quanzhou, Xiamen and other places, among which Fuzhou is especially famous.Fujian cuisine is unique among southern dishes, with beautiful colors and fresh taste, focusing on sweet, sour, salty and fragrant.Famous dishes include Buddha Jumping Over the Wall, Snowflake Chicken, Tai Chi Prawns, etc.

Anhui cuisine.It consists of local dishes from the three regions of Yanjiang, Yanhuai and Huizhou.It has a wide range of materials, delicacies from mountains and seas, and pays attention to fire skills. Cooking is mainly based on burning, boiling, and steaming. It is known as the "three-fold", namely heavy oil, heavy color, and heavy fire. Fatty fish, ham stewed soft-shelled turtle, etc.

28. What are the procedures for naming dishes?
Named after people: such as Mapo Tofu, Kung Pao Chicken, Dongpo Pork, Fuyi Noodles, Beggar Chicken, Tongzi Chicken, etc.

Named after the place: such as Min Shengguo, Northern Sichuan Rice Noodles, Dandong Yu Chicken, West Lake Vinegar Fish, Beijing Roast Duck Orchid, Zhou Ramen, Chongqing Hot Pot, Fuling Mustard and so on.

Named after flowers: such as peony mandarin fish, hibiscus chicken slices, sweet-scented osmanthus meat, lotus buns, etc.

Named after medicine: such as Cordyceps Golden Chicken, Goji Berry Chicken Shreds, Tangerine Peel Beef, etc.

Named by shape: such as hydrangea dried scallops, pocket tofu, sunflower meat, steamed goldfish dumplings, tiger skin meat, water hibiscus duck, etc.

Named after color: such as double yellow croaker skin, red and white tofu, snow coat fish sticks, emerald burnt plum, etc.

Named after taste: such as hot and sour squid, spicy meat slices, double-flavored whole fish, pickled fish hot pot, etc.

Named after utensils: such as crock pot chicken soup, tofu casserole, sizzling beef, hot pot, etc.

Named after oil: such as butter cabbage, chicken oil cauliflower, red oil tofu, etc.

Named after techniques: such as open oven suckling pig, hanging oven roast duck, soft fried fish sticks, pot roasted whole duck, etc.

Named after the seasoning: such as Sichuan Lai pork shreds, mushroom chicken slices, mushroom vegetable Jc, barbecued pork buns, etc.

28. Is the number one scholar and the first porridge only available to drink when you become the number one scholar?

Zhuangyuan Jidi porridge is made with raw meat porridge such as pork balls, pig powder sausage, pork liver, etc., and fresh ginger and onion.Because of its delicious taste, people in the Pearl River Delta area of ​​Guangdong and people in Hong Kong and Macao like to eat it very much.

Why is this kind of porridge called "Zhuangyuan Jidi porridge"?This is related to Lun Wenxu, the number one scholar in Guangdong in the Ming Dynasty.Lun Wenxu had shown great talent when he was a child, but because of his poor family, he had to grow and sell vegetables for a living, so he often couldn't take care of lunch.The owner of a porridge shop pitied him for his youth and cherished his talents, so he helped Lun Wenxu every day, bought him a load of lai, and asked him to send it to the porridge shop.When Lun Wenxu sent Lai to the porridge shop, the boss would give him the leftover pork balls, pork noodle sausage, and pork liver porridge, and then put some ginger and spring onion, etc., for free for him to eat for lunch.A few years later, Lun Wenxu eats porridge at the porridge shop every day, and is very grateful to the boss.Later, Lun Wenxu's talent was known by the governor of Guangdong at that time by chance, so he received the governor's funding and was able to study with peace of mind.After ten years of hard work, after studying hard, Lun Wenxu finally lived up to everyone's expectations, beating Liu Xiankai, a talented scholar from Hubei, and won the first prize.When returning home, Lun Wenxu specially went to the porridge shop, thanked the boss for helping him when he was young, and asked the boss to cook the porridge he used to eat. Since this porridge has no name, the boss asked Lun Wenxu to name it. After thinking about it for a while, Wen Xu thought that he was able to become the number one scholar in high school because of the help of this kind of porridge, so he named the porridge "Zhuangyuan Jidi Congee" and wrote a plaque for the porridge shop with his own hand. After the earthquake, customers flooded the doors, and the "Zhuangyuan Jidi Congee" was also spread in Yangcheng, the Pearl River Delta region, Hong Kong and Macao.

29. Is the donkey rolling in the cabinet to put the donkey in?

Old Beijingers like to buy "Donkey Roll" to taste on February [-] of the lunar calendar, so there are many street vendors and cart vendors selling this kind of food. The food stalls surnamed Bai in Tianqiao Market and "Nian Gao Hu" (Tiger Zhanfu) are the most popular. fame.

This kind of bean noodle cake is first steamed with yellow rice (or glutinous rice) and then kneaded into balls, sprinkled with fried soybean noodles, rolled out, added with red bean filling, rolled into long strips, removed with sesame osmanthus and white sugar, cut into pieces and eaten .Yellow rice flour (or glutinous rice flour) is also used to add water and steam into a ball for reuse.Because the food stalls in the Qing Dynasty produced and sold "donkey rolling", they removed the bean noodles as they were made, just like a field donkey rolling on the spot covered with loess, so it got this humorous name.

30. What are other names for noodles?

We all know that noodles are a very common noodle dish, but when it comes to words such as "soup cake", "butuo" and "bo cooking", I'm afraid not everyone knows it.In fact, these words are the ancient names of noodles, referring to the same thing.

According to historical records, in the Tang Dynasty, people began to call noodles "Butuo", which means that noodles or noodle slices were cut into strips with a knife before cooking, and they were not held by the palm of the hand, which is used to distinguish it from the direct use of the palm of the hand. Pressed thin slices of "soup cakes", and the custom of eating birthday noodles on birthdays has been popular since the Tang Dynasty.In the Song Dynasty, the folks also called "soup cakes" and "butuo" as "bo cooking".Three days after the birth of the child, relatives and friends will be invited to eat noodles and hold a "soup and cake feast" to celebrate.

31. Which nation has the custom of cooking with stone
The stone-cooked food custom is also a relic of the primitive food custom.A typical method is the method of the Oroqen people chopping wood to store water and burning stones to scald meat.That is to chop wood to store water, put in the cut pieces of meat, put small stones in the campfire to heat up, take out the stones and put them in the water tank, and repeat this several times, the boiled meat is cooked, and the meat can be eaten with seasoning, and the taste is delicious .

There are also some ethnic groups that have this legacy.The Nu people living in the Nu River Grand Canyon in Hengduan Mountains, Yunnan Province, use the stone slabs as baking pans to bake the cornmeal and wheat flour cakes, which are crispy, fragrant and crispy.

The Bunun people of the Gaoshan nationality bake sweet potatoes with stone slabs, and the Paiwan people use stone slabs to bake fish during picnics.Paiwan people also use coconut shells as pots, and heat stones and put them in "coconut pots" to boil water and cook meat.

The Naxi people in Yunnan knead the noodles on a marble board, and heat them in a brazier under the stone board. With this method, the noodles made of "Lijiang Baba" have many layers, and each layer is very thin. The color is delicious, crispy and delicious, and the oil is not greasy. , cold but not hard, famous far and wide.

The Dai people in Xishuangbanna eat a kind of moss called "dao" in Dai language. Put the washed "dao" and seasonings into a large bowl, add water, and then put red-hot pebbles. After the water boils, pinch glutinous rice balls and dip them in the soup. Eat vegetables.

The Lhoba people are used to cooking in stone pots. This may be a relatively high level of stone cooking. Although it costs firewood, the porridge is delicious.

(End of this chapter)