Li Hongzhang's braised dishes originated in Anhui, and it is also a classic dish in Hebei Province, which belongs to Zhili official dishes. This dish is made of top sea cucumber, shark's fin, deer tendon, bullwhip and so on. , with Chinese cabbage, tofu, wide noodles and Baoding Huaimao sweet noodle sauce. sea

Slice Ginseng Radix, fish maw, squid, magnolia slice, yuba and cooked ham; Steamed pork belly, chicken and scallop with onion and ginger slices and Shaoxing wine, sliced; Shred cooked chicken and cooked ham; Stir-fry the fish until it tastes delicious, stick dried Bess on it and steam it; Add scallop balls, various raw materials and seasonings to the chicken soup, stew it to taste, steam it in a bowl for 5 minutes, thicken the original soup and pour it on the chowder.

Historical origin

When Li Hongzhang became an important minister in the late Qing Dynasty, he still maintained the characteristics of Hefei local culture in terms of speaking, doing things and living habits. Although there is no official record, many stories extracted by later generations are closely related to the influence of Hefei local culture. There are many stories of Hefei dialect circulating in Huaijun Huaixi Group.

There are tens of thousands of Huai troops and their relatives in Hefei, Tianjin and around Hefei. Their local accents are hard to change. When they talk to others and agree to something, they often pop up some Hefei dialects: "Let's do it!" " Or: "Photos!" (meaning "let's do it"). Eating habits are no exception. In fact, "Li Hongzhang's hodgepodge" belongs to Hefei local cuisine.

People in Hefei have the habit of eating pickles. They put some salted vegetables (meat, chicken, goose, duck) and smoked some vegetarian dishes, which are both vegetarian and delicious.

Baidu encyclopedia-Li Hongzhang braised dishes