Shandong has a famous dish called "grilled flower laurel fish", its taste is fragrant and juicy, many tourists who travel to Shandong eat it, they are full of praise for its deliciousness. But you certainly don't know that this famous dish is actually a secret of confucius, and there is a rather interesting story why it will be passed down. What's going on here? If you want to know, let Xiaobian reveal the secret for you:
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Guiyu, also known as mandarin fish, is a special fish in Guangxi Province, its fierceness, in the water to catch other small fish and shrimp for food, called one of the underwater overlords. It is called osmanthus because of the coral clusters in the excretor of the osmanthus fish, similar to the blooming osmanthus flowers. In the early days, people have already brought the cinnamon fish to the table, just as the so-called "mandarin fish on the table, bear paw can also be discarded", which fully shows that the cinnamon fish is a rare delicacy.
In the Qing Dynasty, if you talk about the way to eat cinnamon fish, many gourmets have given a thumbs up to The Confucius House in Shandong. In the hometown of Confucius in Qufu City, Shandong Province, successive generations of Yan Sheng Gong had to entertain all the important members of the imperial court, and over time, the banquets of the Confucius Palace were also self-contained, and there were many famous dishes, and "grilled flowers and laurel fish" was the final dish among many famous dishes.
During the Daoguang years, the prefect of Shandong went to Kongfu to worship Kong Fanhao, the 29th generation of the Yansheng Gong. The prefect came, and Kong Fanhao then arranged for the chef of the Prefect to set up a banquet to entertain the prefect.
During the banquet, the prefect tasted the famous dish of Confucius "Grilled Flowers and Laurel Fish", and only felt that this dish was fragrant, tender and refreshing, which was really wonderful.
After the prefect returned to the palace, he still felt that the taste between his lips and teeth was long, so he couldn't help but praise the master next to him. "The speaker has no intention, the listener has the intention", in order to let the prefect eat this dish every day, the master decided to learn this secret dish that is not passed down from the Confucius House.
From then on, Master Began to inquire about the details of the chef in Kongfu, and when he learned that this chef was from Jinan, Master Ye had a bottom in his heart, because his hometown was also in Jinan.
Seeing that it was almost the end of the year, Master Shi learned that the fish kitchen in KongFu had returned to Jinan, so he packed his bags overnight and returned to his hometown on leave.
Master returned to Jinan, found the most clever matchmaker in Jinan, and asked her to go to the Confucius Fish Kitchen for her nephew to say a family affair, Master's nephew is also a good cook, this year is exactly eighteen years old, because the father died early, so for many years have relied on the relief of this master uncle. The master named the matchmaker to go to the fish kitchen in KongFu to propose to him, and put forward a large piece of silver as a reward after the event. Of course, the matchmaker was full of joy and went to the cook's house with the silver.
Under the clever mouth of the matchmaker, the two families really married their own families, and the cook of the Confucius House had seen the master, and the two had frequent exchanges since then. But even so, whenever The Master tried to test his practice of "grilling flowers and collecting cinnamon fish", the cook always kept silent, and after repeating it several times, the Master still did not set the secret method of others.
On the sixth day of the first lunar month, the mother of the Fish Chef of Kong Fu celebrated her sixtieth birthday. On the day of the birthday feast, the fish cooks in Confucius province received many local famous chefs, and the fish cooks in Confucius were also drunk because they were happy, and even their speech was somewhat intermittent. The last dish at the birthday feast was "grilled cinnamon fish", but this dish was not made by the Confucius chef himself, but by the nephew of the master, "painting the gourd with the scoop".
As soon as the "Grilled Flower Basket Cinnamon Fish" was served, the guests at the banquet began to clamor, saying that the taste was not authentic. It turned out that the master's nephew had roasted the cinnamon fish into a "dry corpse", and the fish was so hard that he couldn't even insert chopsticks, let alone be tender and juicy. Seeing that he had lost face, the cook of Kong Mansion did not dry up, carried his son-in-law to the kitchen under the influence of wine, and personally ordered him to "grill the laurel fish", only to see that he first washed and cut off the fish fins, and then used a chopstick to stir in the mouth of the fish, and after a while, a large ball of fish internal organs was rolled on the chopsticks.
Subsequently, the cook of Kong Fu stuffed the prepared filling into the belly of the fish, and then sealed the knife and the mouth of the fish with green onions, ginger and garlic, and wrapped it in a layer of lard oil. When everything is done, the whole fish is wrapped on the stove and turned over while grilling, and in only half an hour, a plate of authentic "grilled flower laurel fish" comes out of the pot.
After the authentic "grilled cinnamon fish" was served, the guests ate happily, and the chef was also proud, but where did he know that the cinnamon fish was grilled and dried by the master himself, in order to steal the skills of the chef Kong Fu guiyu. From then on, Shi Ye's nephew was entered into the prefect's yamen through the relationship of the master, and specially cooked this famous dish of Kong fu for the prefect.
Later, the nephew of the master opened a restaurant in Jinan, Shandong Province, specifically to play this famous dish to attract customers, relying on the delicious taste of laurel fish, the restaurant business is very hot, but also let the "grilled flowers and laurel fish" become the most famous local dish, has been passed down to this day.