There are thousands of worlds, there are no wonders. In the field of Chinese cuisine, from donkey rolling to pearl emerald white jade soup; from wife cake to husband and wife lung slices; from pea yellow to Buddha jumping off the wall, it can be said that food culture is broad and profound, and the snack we want to introduce today, its name is changed according to Cixi casually, what is going on? Next, let Xiaobian reveal the secret for you:
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Speaking of Empress Dowager Cixi, everyone must know that after all, she was one of the few female rulers in Chinese history, and after launching the "Jiashen Yishu" in 1884, she began to monopolize the government, and until her death, she was still the actual controller of the government.
Empress Dowager Cixi's standard of diet definitely exceeded that of many previous monarchs. According to records, Empress Dowager Cixi had to serve as many as 108 dishes at each meal, including frying and frying, stewing and stewing, as well as hot pot and barbecue, etc. The order of serving naturally should also be exquisite, first cool and then hot, first vegetarian and then meat, soup dishes and finally on the top are important rules.
In this year, the imperial court sent a minister to Tangshan to repair the tomb, after the completion of the Tangshan supervision, it was during the Spring Festival, when he was about to return to Beijing to resume his life, considering that he wanted to bring some small gifts to the empress dowager to show respect for the empress, he began to send people around to inquire about various specialties in the Tangshan area, and soon, he selected a snack, that is, Tangshan yellow cake, which is a cake-like snack made of mung bean noodles or starch, and special secret turmeric ingredients will be added to the production, so that the finished product becomes golden and the yellow cake has a difference in size The large ones are made entirely of mung bean noodles, which have a soft texture and are mostly used for steaming and frying, while the small yellow cakes are made of starch and are mostly used for stir-frying. Yellow cake with its advantages of low price, diverse taste and strange taste, was deeply loved by the locals, and the minister also felt that the taste was very good after tasting it, so he ordered a small merchant making yellow cakes, and even the production tools were brought to the capital and dedicated to the empress.
After the small trader entered the palace, he naturally did not dare to be idle, and he used his most powerful technique to make a "vinegar slip yellow cake" for Empress Dowager Cixi, which was held by the minister of cultivation in both hands and presented to Empress Dowager Cixi.
Empress Dowager Cixi was faced with 108 delicious dishes and could not eat them at all, so she developed the habit of eating only one or two bites of each dish, and after the minister explained her intentions, the empress dowager ordered someone to put this dish in front of her.
Cixi fixed her eyes on it, only to see that this dish was rich in sauce, showing an elegant yellow, and thin and bright, very cute, the empress dowager immediately clipped a piece and put it in her mouth, and immediately felt that the taste and taste were good, so she asked: "What is this dish called?" The minister next to him was stunned by the question, and then said in a flattering tone: "This dish has no name for the time being, please give it to the empress dowager." Cixi listened, thinking that she would have to taste more before she could name it, so she said: "Let's put this aside" first. Unexpectedly, the minister immediately knelt down and said, "Empress Xie gave her a name." Since then, "dumplings" have replaced "yellow cakes" and become the "official name" of this snack.
When Cixi saw that this minister was so good at being a man, she immediately promoted him, and as for this "dumpling", she even let the imperial dining room do it for three days and two ends, and because of this, the small traders in the imperial dining room also made a lot of money. A snack has such a big "magic", it is really not to be underestimated.
Wenlan Hairun Studio Editor-in-Chief Wen Xiucai, this article is written by: Special History Writer: Jin Xiaozhou