Lotte Duck is related to Bai Juyi, an ancient Chinese poet.
Bai Juyi, a poet in the Tang Dynasty, was named Lotte, a Buddhist in Xiangshan. It is said that "Lotte Duck" was a dish that Bai Juyi loved to eat when his father was a magistrate of Pengcheng County. Han Yu, the eight masters in Tang and Song Dynasties, had a good diet, and there were many poems about dishes alone. When he was in Xuzhou, he cooked fish by himself, and later called it "the more moxibustion fish".
Bai Juyi, who has lived in Xuzhou with his father for more than 1 years, loves to eat a kind of duck, which makes his family happy, so he is called "Lotte Duck". Su Dongpo, a self-proclaimed "gourmet", worked as a state shepherd in Xuzhou for two years, and his four dishes were praised as "four treasures of Dongpo" and passed down through the ages. There is a poem praising "Bachelor's Romantic Gourmet, who has the skill to cook. Four treasures have been passed on for thousands of years, and gentlemen have no reason to boast. "
observing Bai Juyi's long and bumpy life, and combining with his poetry anthology, chronology and other documents, we can see that Bai Juyi and Xuzhou have deep feelings and have traveled to Xuzhou eight times.
Xuzhou is Bai Juyi's second hometown. The famous swallow house has a deep relationship with poets, and Zhu Chencun has attracted much attention because of poets. The poet's trip to Xuzhou is an important part of his life and has an important influence on his poetry creation.
Introduction of Jiangsu cuisine:
Jiangsu cuisine, one of the eight major Han cuisines in China, is called Jiangsu cuisine for short. Because Jiangsu cuisine is similar to Zhejiang cuisine, it is collectively referred to as Jiangsu and Zhejiang cuisine, mainly composed of Jinling cuisine, Huaiyang cuisine, Suzhou cuisine and Xuhai cuisine. Jiangsu cuisine originated more than 2, years ago, among which Jinling cuisine originated in the pre-Qin period, when Wu people were good at cooking fried fish, steamed fish and fish fillets. More than 1, years ago, duck was a Nanjing delicacy.
in the southern song dynasty, Jiangsu cuisine and Zhejiang cuisine were two pillars of "southern food". Su cuisine is good at stewing, stewing, steaming and frying. It pays attention to mixing soup, and keeps the original juice of the dish. Its flavor is fresh, thick but not greasy, light but not thin, crisp and boneless without losing its shape, smooth and tender without losing its flavor.
Jiangsu cuisine is characterized by a wide range of materials, mainly fresh sea water in rivers and lakes; Fine knife work, diverse cooking methods, good at stewing and simmering several sets of gong trees; Pursue the original taste, fresh and peaceful; The dishes are elegant in style and beautiful in shape and quality.