"Panlong cuisine" is also called "Panlong cuisine", commonly known as "rolling dice" and "cutting vegetables". Originated in Zhongxiang City, Hubei Province, it has enjoyed a high reputation for more than 460 years since the first year of Jiajing, and has been listed in China cookery books. For hundreds of years, people in Zhongxiang City, Hubei Province have always regarded "Panlong cuisine" as "imperial cuisine". This dish is red and yellow, bright in color, beautiful in shape, delicious, oily but not greasy. Every time you treat a guest, there must be a "dragon" dish on the table, which is known as the "dragon".
Story 1 of the origin of "Panlong cuisine":
According to historical records, before Zhu Houzhao died in 152 1, his 14-year-old cousin Zhu Houzong (later Emperor Jiajing) came to Beijing from Hubei Zhongxiang to inherit the Great Unity. After receiving the order, Zhu Houzong remembered his former teacher's instruction and decided to bid farewell to the teacher's house to catch up. The teacher was very happy to see that Zhu Houzong had not forgotten the feelings between teachers and students. That night, he thought hard and wanted to make a special dish of his hometown to entertain the future emperor. So he invited all the famous chefs from Cheng Tianfu (that is, Zhong Xiang) and asked them to do it. At present, it is difficult for chefs to cook dishes with special flavor. It happened to be the Dragon Boat Festival that day, and the dragon boat race on the Han River outside the city was very lively, beating gongs and drums and racing against time. The loud sound of musical instruments reached Xing Er from time to time. A chef named Zhan (nicknamed Pockmarked Zhan) was moved by this scene. Thinking of the emperor's accession to the throne, it was like a dragon flying into the sky, so he made a long dish for him to show his auspicious celebration. He thought that Xing Shizi (Jiajing) was used to eating delicacies, and this time he must be allowed to eat meat instead of meat to show his difference. So Chef Zhan mixed eggs, fat meat, lean meat, fresh fish, minced onion and ginger, dried rice flour, refined salt and other condiments to make Huanglong rolls and cut them into plates. It is steaming on the table like a real dragon, just like walking on a cloud. Zhu Hougui was overjoyed when he saw it and was full of praise after eating it. Eating meat is really delicious, but don't eat meat, fish and eggs. When he went to Beijing, he took the chef Zhan to the palace to cook for the emperor. Since then, Panlong cuisine has become the court cuisine of the Ming Dynasty. Later generations praised Zhong Zhuzhi's ci as: delicacies and delicacies are not needed, water is rich and wine is fragrant. The room was full of guests and friends, carrying plates, rolling them and cutting them. "Panlong dish" takes lean meat, good meat and fat fish, chop them, steam them with mung bean powder and eggs, wrap them with egg skin, cut them into thin slices, each slice is about 1 min thick, steam them and fry them. Deep-fried until crisp and fragrant, the steamed slices are tender and delicious, and chopsticks feel trembling when picked up. It is especially good to dip it in vinegar when eating. In the banquet, Wolong can hold his head high, feast his eyes on it steaming, and eat delicious food.
The second story of the origin of "Panlong Cuisine";
Panlong cuisine was first created in the Xingguang Palace in Anlufu, Huguang (where a row of red lanterns hung in Zuoze, Hubei Zhongxiang No.2 Middle School, and a ticket was like ten yuan). According to legend, in the year of Ming 16 (A.D. 152 1 year), Zhu Houzhao, a 3 1 year-old student in the Ming Dynasty, fell ill and died of too much sex. At that time, AIDS had not been invented on earth. The emperor may have died of syphilis like Ximen Qing, because there was no penicillin and syphilis was difficult to treat. It is said that Zhu had a group of concubines before his death, but none of them left after his death. Modern medicine explains that sexual life is too frequent and sperm concentration is not enough, so it is difficult for a woman to get pregnant. Of course, these are far from the point. Zhu had no children to inherit the throne, and when he was critically ill, he made a letter. After his death, his old mother recalled Zhu Houzong of Anlu, Wang You, the lifesaver of De 'an, and Wang Wei Hui, who helped Fang. Three letters were sent at once, "Come first to be king, then to be a minister." One is in Cangzhou, Hebei, only a few hundred miles away; Another one is only 1000 Li away from Beijing, while Xing (Zhongxiang) is more than 3,000 Li away from Beijing, and there is still a long way to go. Along the way, it is inevitable that dignitaries and aristocratic landlords will curry favor with the banquet, which is even more difficult to delay the trip. So, a guest named Yan Song suggested: pretend to be Qin, get into the prison car and rush to Beijing day and night. This prevents officials along the way from giving gifts by mistake, and also prevents competitors from pursuing them. But Zhu Houzong is a vassal Wang Shizi, who is usually extravagant and generous, sitting in a prison car. Anyway, there are a bunch of friends pushing around, but it is difficult to eat coarse grains on the road, but it is inevitable that passers-by will doubt their prisoner status, so they ordered the cook in the yamen to cook a dish that ate fish but disappeared. If he can't do it, his life will be in jeopardy. Jando, the chef of the University of Hong Kong, is an excellent cook, but he didn't think of a dish that meets the requirements at the moment. Naturally, he can't get off work at night. Jando's wife saw that her husband was late and had not come back, so she came to see her husband with steamed Polygonum multiflorum Thunb. At that time, Zhan Duo was worried about his life and had something to eat, so he broke the skin of Polygonum multiflorum Thunb. Zhan's wife had a brainwave and realized the prescription!
So the cooks were busy for a while under the instructions of Boss Zhan, and made a dish of eating fish but not fish: originally, the fish was chopped into mud, mixed with egg white, steamed and wrapped with cooked sweet potato skin to make several "simulated sweet potatoes". "Sweet potato" is delicious, not greasy, and delicious. Zhu Houzong took "Hongheng" on the prison car and went to Beijing to be Emperor Jiajing first, while Nanjing people were sure to win in his heart, sitting in a big sedan chair with 16 people and entering Beijing majestically. Along the way, officials kowtowed every 20 miles, ate once every 30 miles, had a small banquet every day and had a big banquet every two days. When his team entered the Forbidden City, they knew that Zhu Houzong had entered the city and occupied the chair in front of him. One person learned that chickens and dogs had ascended to heaven. Later, Jando was naturally ordered to go to Beijing to continue cooking for Emperor Jiajing. He improved the "sweet potato"-the outer sheath is no longer sweet potato skin, but bean essence (cooking the oil film floating on the tofu pulp and picking it up as bean essence), named "Panlong dish", which is what Panlong eats. After Jiajing, he ate a new "Panlong dish". Since then, "Panlong dish" has become a delicious dish in Ming Palace. Later, Master Zhan retired and returned to his hometown. Naturally, court meals have also spread to thousands of families in Zhongxiang, and there have been new changes, replacing bean essence with egg skin.
400 years later, Zhong Xiang, a farmer named Ou Bennao, was the first to put this famous palace dish into a plastic belt, pumped air and put it in supermarkets in Wuhan and all over the country, making a fortune. Later, a Singaporean boss hired him to cook this dish in Singapore with an annual salary of 600,000. He didn't go, probably because he was nostalgic for the colorful scenery on both sides of the Han River, fearing that no one would accompany him to play Zhong Xiang mahjong. During Zhongxiang's three or two years, many brands have sprung up in this dish: Xing Wangfu, Zhu Laoda, Jiajing Palace and Shang Jin Panlong Cuisine ... This is the first dish in China.
When you eat this dish, slice it and put it on a plate. It is really fat but not greasy, slippery but not greasy, and has a long fragrance. It keeps jumping with chopsticks. Today, many hotels gild the lily and added the finishing touch. In fact, they are all carved with carrots. Can you see them or not? In short, it is delicious. It's Spring Festival again. If you go to Zhongxiang, you will definitely taste Wenfeng Distillery, Panlong Imperial Diet and enjoy the feeling of being an emperor once. Of course, don't forget to sit in the Xing Palace next to Zhongxiang No.2 Middle School, where Emperor Jiajing once sat, and there are many maids waiting beside him:))
Of course, if you want to eat the original "Panlong dish", or go to the farmhouse where Zhongxiang can cook this dish, the taste is somewhat different from that made by modern production technology!
★ Panlong cuisine (also called Panlong cuisine) ★
Red and yellow alternate with each other, acting as a dragon, fat but not greasy, slippery and oily, with a long taste.
Method of making and eating
1. Ingredients: fresh meat, fresh fish, fresh eggs, superior starch, salt, monosodium glutamate, onion and ginger.
2. How to eat:
Steaming: cut into thin slices, put in a bowl, steam in a cage for half an hour, and eat with soy sauce and vinegar.
Second frying: cut thick slices and size, heat the oil in the pan and fry until golden brown. Take soy sauce and vinegar when eating.
Thirty-six: Slice, hot oil, and then put into the pot.
3. Shelf life and storage: 6 months below 20℃. After freezing, it must be thawed naturally before eating. If the bag swells, don't eat.