"West Lake Vinegar Fish" is a traditional dish in Hangzhou. It dates back to the Song Dynasty and has a long history. "West Lake vinegar fish" is also called "uncle and sister-in-law pass on treasures". According to legend, in ancient times, there were two brothers named Song, who were full of articles and knowledgeable, lived in seclusion in the West Lake and made a living by fishing. Zhao Daguan, a local villain, once visited the lake. In Lu Yu, there was a woman who was washing gauze by the lake. When she saw her beauty, she wanted to occupy it. Send someone to inquire, it turns out that this woman is Song Xiong's wife, so she killed Song Xiong with a conspiracy. The invasion of evil forces made Song's uncle and sister-in-law very angry and went to the government to complain, hoping to uphold justice and punish villains. They don't know that the government at that time took it out on the same nostril as the evil forces. Instead of accepting their complaints, they were expelled from the government. After returning home, Sister-in-law Song told me to pack my things and run away so as not to be followed and retaliated by villains. Before leaving, Sister-in-law cooked a bowl of fish, added sugar and vinegar, and cooked Fachet. Song Di asked his sister-in-law: Why do fish do this today? Sister-in-law said: Fish is sweet and sour. I hope you go out this time. Don't forget how your brother died If your life is sweet, don't forget the bitterness of being bullied by ordinary people. Don't forget your sister-in-law's bitterness. My brother was very excited. He ate the fish and left, bearing in mind his sister-in-law's wishes. Later, Song Di became famous and returned to Hangzhou to avenge his brother and punish the bad guys. But at this time, Song Sister-in-law had escaped and could not be found. Once, Song Di went out to attend a dinner party. During the dinner, he ate a dish that tasted the same as his sister-in-law when he left home. He hurriedly asked who burned it before he knew it was his masterpiece. It turned out that after he left, her sister-in-law became a kitchen worker in order to avoid being entangled by villains and remain anonymous. Song Di was very happy to find his sister-in-law, so he resigned from his office, took his sister-in-law home and began to live as a fisherman again. In ancient times, someone ate this dish and wrote a poem on the wall of the restaurant: "The clothes are drunk, the shadows are on the stairs, there are many boats in front of the door, three pools and a half." "Why go back to Hans Zhang bass (the vinegar fish in West Lake is more delicious than Songjiang bass)? Because the fish in the West Lake is delicious, it can be seen that there was no sister-in-law in the Song Dynasty. The last sentence of the poem refers to the creation legend of "West Lake Vinegar Fish".

Origin of children's chicken.

Version 1

In the ancient war years, many people lost their families and became beggars (commonly known as beggars in Hangzhou). One day, a beggar got a chicken, but he lacked a pot and stove. When he was hungry, he imitated the method of baking sweet potatoes, wrapped the chicken in mud and put it on a stone "stove" to pick up some dry wood and bake it. After a while, when the dried chicken was cooked, he picked it up and put it on the ground, and the chicken feathers fell off, and suddenly the fragrance was overflowing. The beggar had a hearty meal. Later, this mud baking technology was introduced into restaurants and restaurants, and chefs continued to improve. Jiu Shao was added to the mud stew, and chicken steamed buns were baked with West Lake lotus leaves, so that the fragrance of lotus leaves and the fresh fragrance of hens were integrated. So it has been handed down for many years, and the reputation of "beggar chicken" is far-reaching.

Version 2

According to legend, there was a beggar in Yushan, Changshu, Jiangsu in the late Ming and early Qing Dynasties. He usually begs for some leftovers to satisfy his hunger. Sometimes it is difficult to eat a bowl of leftovers a day, so he has to go hungry. On this day, he was very lucky. Besides some food to satisfy his hunger, he met a kind old lady and gave him an old hen. He danced with joy. But he is a beggar and has nothing in his hand except a broken bowl. How did he make this chicken? He thought for a long time, but didn't come up with a good idea. Suddenly, he had a brainwave and thought of a plan. He found a family nearby, borrowed a knife from his master, slaughtered the chicken, removed its internal organs, dug some yellow mud on its surface, lit a fire with the branches and leaves of a dead tree, and stewed the wrapped chicken in the fire. When the mud was dry, he estimated that the chicken was cooked, so he knocked off the mud shell with a stick and the chicken feathers fell with the mud. Suddenly, the fragrance overflowed and the beggar was very surprised. So he picked up the chicken and wolfed it down. Just as the beggar was eager to eat, Qian Muzhai, a college student of Ming Dynasty, passed by and smelled the smell of chicken. Seeing the beggar eating chicken from a distance, he sent someone to inquire how the beggar cooked such delicious chicken. I sent someone to inquire about it and took a small piece of chicken to Qian Muzhai. After Qian Muzhai tasted it, he felt that the taste was really unusual. After returning home, he asked the chef to make it according to the method of beggar chicken. He added diced meat, ham, shrimp and spices to the chicken belly, wrapped it with lotus leaves, coated it with yellow mud, and roasted it in the fire, named it "beggar chicken". One day, Liu, a famous prostitute in the south of the Yangtze River, came to Qian's house. Qian entertained her with beggar chicken and asked Liu, "What's the smell of Yushan?" Liu said "delicious" and said "I would rather eat Yushan chicken for life than Songjiang fish for a day".

Dongpo braised pork

The origin of dishes

According to legend, it was created by Su Dongpo, a poet in the Northern Song Dynasty (Meishan, Sichuan). Dongpo meat originated from Huanggang, Hubei Province. 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. Zhou Zizhi in Song Dynasty recorded in Zhupo Poetry: "Dongpo likes pigs by nature and tasted Dongpo meat when he was in Huanggang.

Just like the poem "Eat Pork" said:' Slow fire, less water, enough fire, he is beautiful. Get up and play a bowl every day until your husband doesn't care. ""Later, Su Dongpo came back from Huangzhou in 1085 and returned to Kaifeng, the capital, as Changzhou and Dengzhou. Soon excluded, 1089 asked to be transferred to Hangzhou as a satrap, and developed Huangzhou's experience of burning meat into Dongpo meat. As a delicacy of Han nationality, it became popular in Jiangsu and Zhejiang provinces. Dongpo pork is made in memory of Dongpo, not created by Su Dongpo himself. The prototype of Dongpo meat is Xuzhou meat appreciation, which is one of the four treasures of Dongpo in Xuzhou. In the tenth autumn of Xining in northern Song Shenzong (1077), the Yellow River burst and the flood did not return for more than 70 days. Su Shi, a well-known person in Xuzhou, personally led officials in the city to fight floods, finally defeated the floods, and built the "Su Causeway" the following year. The people thanked Su Dongpo for the benefit of the people, killing pigs and sheep in succession and sending them to the state capital with food and wine to thank Su Gong. Su Gong couldn't refuse, so he processed the meat and returned it to the people. Su Dongpo's method of cook the meat can be seen in his "Stewed Meat Song": "Slow fire, little water, firewood can't afford to smoke, don't worry when cooked, it will be beautiful when the heat is enough." "Back to the meat" is characterized by fresh alcohol, oil but not greasy. Su Dongpo left four famous dishes in Xuzhou, including pork, golden toad playing with pearls, five-way chicken and drunken green shrimp. Later generations called these four dishes "Dongpo Four Treasures". Nowadays, in the restaurants on the streets of Xuzhou, you can still taste Dongpo meat with endless aftertaste. Dongpo Meat was first created in Xuzhou. "Famous Cuisine in Ancient and Modern Xuzhou" records that when Su Shi became well-known in Xuzhou, the Yellow River burst, and Su Shi took the lead in building dikes to protect the city with the people of the whole city. Xuzhou people slaughtered pigs and sheep and went to the government to comfort them. Unable to refuse, Su Shi instructed his family to cook braised pork and return it to the people. After eating, people feel fat but not greasy, crispy and delicious, so they call it "Sichuan style pork". When Su Shi demoted Huangzhou, he sang "Cooking Meat": "Huangzhou is a good pork, and its price is as cheap as dung. The rich refuse to eat, and the poor don't know how to cook. Slow down the fire, less water, and it will look good when the fire is full. People began to imitate each other and dubbed it "Dongpo Meat". When Su Shi was appointed as the second magistrate of Hangzhou, he made great contributions to dredging the West Lake. When everyone gave him wine and meat to celebrate the New Year, Su Shi ordered pork and wine to cook for migrant workers. His family mistakenly thought that rice wine and pork were cooked together, but everyone felt crisper and better after eating. The reputation of "Dongpo Meat" slowly spread all over the country. Su Shi was a famous great writer in the Northern Song Dynasty. He is not only profound in poetry and calligraphy, but also a gourmet in ancient China. He is also good at cooking, especially at braised pork. The meat returned is braised pork created by Su Shi during his stay in Xuzhou. In April of the tenth year of Xining in Song Shenzong, Su Shi went to Xuzhou. On July 7, the Yellow River burst in Caocun, Zhuozhou. By August 2 1 day, Xuzhou was surrounded by floods, and the water level was as high as 20 feet. Su Shi died himself, joined the Dutch army, led the imperial barracks, and built dikes to protect the city with the people of the whole city. After more than 70 days and nights of hard work, Xuzhou City was finally saved. Everyone in the city is very happy. In order to thank the well-led and well-known people, they died together with the people of Xuzhou, killing pigs and sheep in succession and bringing wine and vegetables to the government to comfort them. Su Shi can't refuse. After accepting it, he personally instructed his family to cook braised pork and gave it back to those who participated in the flood control. After eating, the people all feel that the meat is fat but not greasy, crispy and delicious, and unanimously call it "back meat". "Since then," Back Meat "has spread all over Xuzhou and become a traditional dish in Xuzhou. This is recorded in Xuzhou Literature and History Materials, Xuzhou Scenery Records and Xuzhou Ancient and Modern Famous Cuisine. On February 1st, the third year of Yuanfeng, Su Shi was demoted to Huangzhou as assistant minister. He cultivated the land himself, so he called this place "Dongpo lay man". This is the origin of Su Dongpo. During his stay in Huangzhou, he personally cooked braised pork and wrote his own experience as "Eating Meat Poetry". Sushi's braised pork in Xuzhou and Huangzhou has only local influence and is not well-known in the whole country. The braised pork, which is really famous all over the country, is Su Shi's "Dongpo pork" when he was in Hangzhou for the second time. On July 3rd, 4th year of Yuan Dynasty, Su Shi came to Hangzhou to take office after fifteen years' absence. During May and June of the fifth year of Yuan Dynasty, there was heavy rain in western Zhejiang, Taihu Lake flooded and crops were flooded in a large area. Because Su Shi took effective measures as early as possible, the people in western Zhejiang passed through the most difficult period. He organized migrant workers to dredge the West Lake and build dikes and bridges to make it look brand-new. The people of Hangzhou are very grateful to Su Shi for this kind act. Everyone praised him as a clever official. I heard that he liked pork best when he was in Xuzhou and Huangzhou, so everyone carried pigs and wine to pay New Year greetings to him during the Chinese New Year. After receiving it, Su Shi instructed his family to cut the meat into cubes, burn it red and crisp, and then distribute it to the migrant workers who took part in dredging the West Lake. Everyone was surprised after eating it, and they affectionately called the meat he sent "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.

Longjingcha fried shrimp

suggestion

According to legend in Hangzhou, inspired by Su Dongpo's poem "Looking at the south of the Yangtze River", Hangzhou chefs choose Longjing new tea and Xianhe shrimp which are "green, fragrant, sweet and beautiful in shape". The white jade of shrimp is fresh and tender, the tea is green and fragrant, the color is elegant and the taste is unique. Hangzhou Tianwaitian Restaurant is the birthplace of this dish. One day, Gan Long went to a tea farmer's house in Hangzhou and drank a cup of Longjing tea, which was fragrant and delicious. He took some tea secretly and left when people were unprepared. Later, I ate in a restaurant in the city and asked the clerk to make tea with it. The clerk saw a corner of the dragon robe exposed and quickly told the owner. The shopkeeper was cooking shrimp, and in a panic, he spilled the tea in the clerk's hand as chopped green onion into the pot. Unexpectedly, this tea shrimp is elegant in color and unique in taste. It's delicious. Nod your head. Since then, this dish has become a famous dish in Hangzhou and spread to Ling. It is said that when Emperor Qianlong of the Qing Dynasty went to Jiangnan, it happened to be Tomb-Sweeping Day. He visited the West Lake Longjing, and the tea farmers presented him with new tea. He took it back to the palace, and the chef put tea in it when frying "Jade White Shrimp" and made this famous dish. Soon, the famous dish "Longjing Shrimp" appeared on the menu outside the building. The clever chef put Longjing tea into the dish, probably inspired by other famous dishes in the West Lake, and made a bold creation in cooking skills. This dish, not only with clever materials, but also with proper cooking. When cooking, the chef puts the cooked lard into an oil pan, immediately adds the pulped shrimp, slides it for about 15 seconds, then pours it into a colander to drain the oil, then puts it into the pan together with the fresh tea soaked in boiling water, sprays cooking wine, bumps it on the fire, and then takes off the pan and plates it. Kung fu is to cook this famous dish in this round.