From emperor Xiaowen of the Northern Wei Dynasty, Emperor Yuanhong of the Northern Wei Dynasty, Tang Taizong Li Shimin, Tang Tianhou Zetian, and Kublai Khan, the ancestor of the Yuan Dynasty, counted all the way to the Qing Gaozong Ai Xinjue Luo calendar, and there were more than twenty emperors in Shaolin in the past.
In September of the third year of Emperor Taizong's reign (629 CE), Emperor Taizong missed the thirteen-stick monks who had been rescued in Luoyang. In particular, I wanted to meet the great monk Tanzong who had escaped from the Wangcheng Prison on his back that time. He asked wei zheng, the general Qin Shubao, Wei Chi Jingde, and others to accompany them to the Shaolin Temple. Emperor Taizong's rescue monk abbot, the grand general of the monk County, set up a "dragon feast" for him.
Once, forty-one years after Emperor Taizong was driving the Shaolin Temple, in the first year of Emperor Gaozong's xianheng, the emperor accompanied Empress Dowager Tianwu to the Shaolin Temple to build a pagoda for Empress Wu's birth mother, accompanied by Zhongshu Ling Li Jingxuan and The Crown Prince Li Xian. At this time, the great monk of Tanzong, who was more than a year old, set up a more abundant "Dragon and Phoenix Feast" for him.
Once, in April of the 29th year of the Yuan Dynasty (1292 AD), because the saint Kublai Khan wanted to personally visit his good friend, the monk Xueting Fuyu, accompanied by Zuo Cheng Xiang Sodo, Dali Qing Yan, and the general A Bachi and others into the Shaolin Temple. The abbot, the great monk Fuyu Zushi, specially arranged a "Flying Dragon Feast" for him.
According to legend, there are sixty dishes served at the "Dragon Feast", the main dish is "Old Dragon PanWo", and the most popular is "Shaolin Eight Treasures Crisp". When the "Shaolin Eight Treasures Crisp" was delivered to the banquet, the table was full of fragrant fragrance, and as soon as emperor Taizong arrived at the mouth, he immediately praised him with joy, and Wei Zheng, the prime minister, couldn't stop nodding his head frequently, and Wei Chi Jingde actually danced with his hands and feet, and even shouted "Delicious, delicious!" Emperor Taizong Longyan said impromptuly, blurting out: "The memory of the Los Angeles Beacon Fire still exists, and the Shaolin Eight Crisps smell again today, and it is really 'rare and strange taste'!" On the "Dragon Wind Feast", there are as many as 120 dishes, and the main dish is "Dragon Flying Wind Dance". However, the most praised by Ze Tianwu was a bowl of "Kaleidoscopic Soup". Emperor Gaozong then instructed the imperial chef to learn to make this soup, and wu Zetian would have this "kaleidoscopic soup" every time he ate. At the "Flying Dragon Feast", there are 90 dishes, the main dish is "Carp Jumping Dragon Gate", and the favorite of Emperor Kublai Khan is the "Eight Views of Zhongyue" dish.
"Shaolin vegetarian cuisine" is one of the dishes with unique flavor in China. Shaolin vegetarian cuisine is based on green vegetables, tofu, gluten, vermicelli, clear oil, etc. as the main raw materials, mixed with golden needles, fungus, monkey head, kelp, seaweed and other mountain treasures and seafood, through burning, frying, braising, stewing, frying, stir-frying, slipping, frying, cold mixing, steaming... Thousands of different dishes can be prepared. Among them, it not only talks about knife methods and heat, but also talks about color, shape, and more about taste and deliciousness. Although it is different from the lay meat table, there are many advantages over the lay family meat seat, and it is no wonder that it has also been praised by several generations of emperors. The "Shaolin Eight Treasures Crisp", which was praised by Tang Taizong Li Shimin as a "rare and strange taste", originally belonged to the pastry. It is made of eight kinds of mountain treasures such as ganoderma lucidum, monkey head, white fungus, white fruit, fungus, song mushroom, shiitake mushroom, and poria harvested from Song Mountain. Mix with honey, sugar and flour. It not only has the aroma of mountains and wilderness, but also sweet and delicious, but also has the effect of strengthening, enlivening, refreshing, fitness, nootropic and prolonging the year. For this therapeutic product, the Shaolin monks have always regarded it as a family heirloom treasure, and how could he not be happy about it when he was tired of eating meat for many years?
The "Wanhua Soup", which was praised by Wu Zetian, was awarded the title of "Imperial Chef zhongcheng" by Wu Zetian jin for learning to make "wanhua soup" at the Shaolin Temple. It is rumored that he wrote the book. It is recorded that its full name is "Songshan Rootless Wanhua Soup", which is mainly made by using the essence of the thousand flowers, honey, mixed with rootless water taken from the Shishu Mountain Stream, and boiled with chrysanthemums, honeysuckle, tangerine peel, and sand kernels. Before the entrance, it emits a fragrant fragrance, and the entrance has the miracle of clearing the brain, clearing the eyes, appetizing, relieving fatigue, strengthening the spleen, and moisturizing the lungs. Wu Zetian was dizzy, dizzy, and hungry at that time, so he was highly favored by her and Emperor Gaozong.
Kublai Khan's favorite dish of "Eight Views of Zhongyue" is based on the eight scenery of Zhongyue such as Songmen Waiting for the Moon, Shaomu Qingxue, Yuxi Fishing, Yingshui Spring Ploughing, Early Walking, ShiShuHui Drinking, Jiyin Summer Escape, Luya Flying Waterfall" as the shape of the dish, using superb cooking skills, not only paying attention to the color, aroma, taste and nutritional value of the meal, but also letting the scenery of Songyue reappear in the bowl. Among them, the "Yuxi Fishing" dish, its shape is framed outside the Shiyang Pass at the foot of Song Mountain, and the "Jiang Ziya Diaoyutai" scene on the shore of a bay of Qingquan Spring, because the mountains and rivers there are excellent. Despite the shape, its essence is similar to today's yam lotus seed soup. However, it is in the lotus soup back to buckle a bowl of eight treasure rice, sprinkled a few green and red silk, put a few pieces of honey hot yam eggs, each yam egg covered with round magnolia slices, and insert a vermicelli on the side of each yam egg, just like a fisherman fishing. In this way, how could Yuan Shizu not be able to taste delicious and feast his eyes?
As for the three main dishes of "Old Dragon Pan Nest", "Dragon Flying Phoenix Dance" and "Carp Jumping Dragon Gate", they are all made of noodle tendons and fried in clear oil. It was just a meaning of taking the auspicious shape, in order to please the emperor, after some painstaking thinking and meditation on the shape, and made some efforts