Li Hongzhang's Chowder (English name: LiHongzhang Assorted Dish), also known as Li Hongzhang's Smorgasbord, is a traditional famous dish, hefei cuisine, founded in the 22nd year of Qing Guangxu (1896), according to legend related to the late Qing Dynasty famous minister Li Hongzhang.
In the twenty-second year of the Qing Dynasty (1896), when Li Hongzhang visited the United States, he hosted a banquet at the embassy. Because of the delicious Chinese food, the guests have not left the table for several hours. At this point, the main course has been used up, and the chef has to mix the leftover scraps of the dish and cook them together to form a dish. After tasting it, the guests applauded and asked the name of the dish, and Li Hongzhang replied: "Delicious and delicious!" "Delicious and delicious" is pronounced similarly to The English chowder, and later the dish was named "Li Hongzhang Chowder".
Another saying is: Li Ming chef added dishes, but the main dish has been served, the chef had to mix the remaining seafood and other residual ingredients under the pot, cooked well on the table, foreign guests tasted it and praised it, and asked the name of the dish, Li used Hefei dialect: "offal" (that is, chowder harmonic). Since then, the "smorgasbord" has spread in the United States, and the urban and rural areas of Hefei have also imitated it, and it has become a famous dish. Please click here to enter a description of the image
In fact, Li Hongzhang's chowder is a very exquisite dish, and he must have done "preliminary work" in advance. For example, with chicken offal, belly slices, ham, gluten, shiitake mushrooms, mountain shoots, sea cucumbers, etc., cooked with sesame oil, and then put into a clay pot, ordered with white wine, soy sauce and other condiments, placed on a charcoal base and slowly cooked over low heat, until the oil clear vegetables are cooked and the original pot is served.
After more than a hundred years of improvement, Li Hongzhang's chowder materials have become increasingly abundant, and the methods are more complicated than the original. Chefs have improved the traditional "smorgasbord" production process, using shark fin, water hair sea cucumber, water hair squid, oil hair fish maw and dried scallops, cooked white chicken, cooked pork belly, cooked ham, net fish meat, fresh shiitake mushrooms, tender shoots, water rotten bamboo, pigeon eggs, added shallots, ginger slices, shao wine, fine salt, monosodium glutamate, chicken essence powder, white pepper powder, sugar, egg white, wet corn starch, cooked pork, chicken soup, cooked chicken oil as raw materials, made of new "smorgasbord", salty and delicious, mellow and not greasy.