Hebei classic zhili official cuisine - Li Hongzhang stew

Li Hongzhang's stew is made of fine sea cucumbers, shark fins, deer tendons, beef whips, etc. with cabbage, tofu, wide flour, and Baoding's acacia sweet noodle sauce. Sea cucumber, fish mackerel, squid, magnolia slices, rotten bamboo, sliced cooked ham; pork belly, chicken, dried scallops with shallot knots, ginger slices, shaojiu steamed into the flavor, sliced; cooked white chicken, cooked ham shredded; fish meat is made on the top of the mushroom, glued to the dried scallops steamed; dried scallop balls, various raw materials and spices are boiled into chicken soup, steamed for 5 minutes, decanted out of the original soup, poured on the chowder.

According to legend, Li Hongzhang, an important minister of the Qing Dynasty, paid homage to the viceroy and minister of Beiyang and served as a direct subordinate for nearly thirty years. In 1896, at the behest of Empress Dowager Cixi, he sent an envoy to Various European and American countries, and after several months of being outside, because he was not accustomed to Western food, he missed his hometown food.

After Li Hongzhang returned to the Governor's Office, he once talked to Dong Maoshan, the head of the diet, about this matter, and Dong Maoshan understood the spirit, so he studied it together with Wang Xirui, the treasurer of Changchun Garden, and the two of them, according to the tradition of Baoding Province's ancient proficiency in making stewed vegetables, selected high-grade sea cucumbers, shark fins, deer tendons, ox whips, etc. with Ansu tribute cabbage, tofu, wide flour, etc., and added to the Huaimao sweet noodle sauce, one of the three treasures of Baoding Province, and served this dish at the banquet in the East Flower Hall of the Governor's Office, and Li Hongzhang praised it after tasting it. Later, the official chefs of the directly subordinate government gradually named this "Li Hongzhang Stewed Dish".