It is said that the monk Xuanquan of the Tang Dynasty passed through Fuzhou, the capital of Fujian Province, on his way to Shaolin Temple, and stayed in a hotel, just across the wall. Your official gave a banquet full of incense. The monk smelled it and made his mouth water. He abandoned the Buddha for many years and jumped over the wall to enjoy the "full altar incense." Buddha jumps over the wall, hence the name.
instant-boiled?mutton
Instant boiled mutton is the best food in winter. It is said that Kublai Khan in Yuan Shizu was in a hurry before the battle, so he didn't have time to cook mutton. The chef sliced the mutton and cooked it in boiling water. It was delicious. Kublai Khan was very happy and has been handed down since then.
roast duck
When it comes to eating, there must be roast duck, which is the representative of imperial city cuisine, and there is no one. Roast duck has a long history, and its origin can be traced back to the Southern and Northern Dynasties. Roast duck was recorded in Shibaolu at that time. After Zhu Yuanzhang established Nanjing as the capital, chefs in the Ming Palace used Nanjing's fat and fleshy lake ducks to cook. In order to enhance the flavor of duck dishes, the chef baked them with charcoal fire. After the dishes were cooked, the duck tasted crisp and fragrant, fat but not greasy, and was praised by people, that is, it was named "roast duck" by the court.
roast
The mood of eating barbecue, China people, regardless of region, is * * *. You must have stood in front of the booth and watched the meat turn from gray to golden on the charcoal fire. Soaked in oil several times, and finally wrapped in a layer of crispy meat, the meat turned into a beautiful deep golden brown. Every time the meat is turned, the smell of smoke will be more fragrant, combined with the hissing sound of oil dripping in the charcoal fire; This is a challenge to your taste buds and nerves. From the archaeological point of view, barbecue became popular in Qin and Han Dynasties. It is recorded in Miscellanies of Xijing that Liu Bang especially likes to barbecue deer liver and tripe as an appetizer. Shanglin Square Stove is also the "Imperial Stove" of the Western Han Dynasty, and its basic modeling design and working principle are not much different from the current mutton skewer stove.
Beggar's chicken
According to legend, beggar chicken was a beggar a long time ago. He accidentally got a chicken while begging in a village in Changshu, but he didn't have any cooking utensils and spices. So he thought about it, dug up the internal organs of the chicken casually, then directly coated it with yellow mud and firewood, and finally threw it into the fire for barbecue. Since then, we have had this delicious food now.
Nurhong
Daughter Red is a kind of glutinous rice wine, mainly produced in Shaoxing, Zhejiang, China. As early as the Song Dynasty, Shaoxing was a famous wine producing area. Shaoxing people have daughters at home. At the full moon, children will choose jars, seal them with mud, bury them in the ground or hide them in the cellar, and take them out to entertain relatives and friends when their daughters get married, hence the name "Daughter Red"!
Hope to adopt! ! ! ! ! ! ! ! ! !