Among the warships of the old Japanese Navy, only "Kaohsiung" has been named for four generations.
The first generation of the "Kaohsiung" was a transport ship, equipped with four 152 mm guns and a displacement of 1191 tons. When the Japanese Navy was founded, there were two major categories of warships and transport ships, the name of the warship was "ship", and the transport ship was called "Maru", so the official name of the first generation of "Kaohsiung" was "Kaohsiung Maru". The "Kaohsiung Maru" was completed in Glasgow, England in 1869 and purchased by Japan on October 17, 1874. After the Ganghwa Island Incident in 1875, the special envoy Kuroda Kiyotaka went to Korea to negotiate, and the "Kaohsiung Maru" and "Rijin" and "MengChun" were ordered to escort. The highlight of the first generation of the Kaohsiung was the ship that took over yamato and Kyoto in January 1877 when he was appointed emperor. In addition, it was engaged in surveying tasks and was decommissioned on March 25, 1880.
The second generation of the Kaohsiung was started on October 30, 1886, launched on October 15, 1888, and completed at the Yokosuka Shipyard on November 16, 1889. The standing displacement is 1774 tons, the speed is 15 knots, and it is equipped with four 152 mm guns, which are placed on two sides protruding from the deck, which becomes a major feature of its appearance. In addition, a battle mast was installed in the middle of the front and rear masts, equipped with rapid-fire guns and searchlights, and in order to prevent flooding, the central part adopted a double-deck bilge structure, which was a major innovation in Japanese shipbuilding technology. The second generation of the "Kaohsiung" was originally listed as a cruiser, changed to a third-class coastal defense ship on March 21, 1898, and was subordinate to the Second Guerrilla Group to participate in the Battle of Weihaiwei during the Sino-Japanese War, and to the Third Fleet during the Russo-Japanese War, mainly guarding the Tsugaru Strait near Hakodate, and later joined the Seventh Combat Corps, was expelled from the country on April 1, 1911, and was later sold.
The third generation of "Kaohsiung" is a battlecruiser that disintegrated without completion, belonging to the Tiancheng class, and was originally designed as a huge ship with a standing displacement of 41,200 tons, a speed of 30 knots, and 10 410 mm guns. Construction began on December 29, 1921 at the Mitsubishi Nagasaki Shipyard, but due to the signing of the Washington Arms Reduction Treaty, work was ordered to stop on April 14, 1924, and only the four ships of the same class were converted into aircraft carriers. It is said that the original name of the candidate ship was "Aiying", but because Aiying Mountain is the foreground peak of Mt. Fuji and is relatively short, it was renamed "Kaohsiung".
The fourth generation of the Kaohsiung, an 10,000-ton cruiser built eight years later under the restrictions of the Arms Reduction Treaty, began construction at the Wu Naval Plant on April 28, 1927, was launched on May 12, 1930, and completed on May 31, 1932.
Its standard displacement is 11,350 tons, the speed is 35.5 knots, and it is equipped with 10 203 mm guns. Compared with the previous Myo Advanced, the Kaohsiung lacked torpedo tubes and anti-aircraft guns, and added aircraft catapults and reconnaissance aircraft. Although 2 anti-aircraft guns were reduced, the elevation angle of the main gun was increased to facilitate air firing. In addition, the volume of the bridge structure was also expanded to three times that of the "Myoko" class, like a majestic castle, which became a symbol of Japan's heavy patrol. But conversely, it also exposed its top-heavy shortcomings, so it underwent a major refit in 1938 and completed on August 31 of the following year. After the modification, the number of torpedo tubes was increased to 16, the number of anti-aircraft guns was increased to 8, and the displacement was increased to 13,400 tons.
At the beginning of the Pacific War, the "Kaohsiung" was the flagship of The Commander of the Second Fleet, Lieutenant General Nobutake Kondo, who belonged to the main team of the Southern Forces, participated in the Southern Campaign and the Darwin Harbor Attack, and then left the Second Fleet for the Northern Forces and participated in the Offensive and Defensive Battle of the Aleutian Islands. In the Third Battle of Solomon, together with atago and Kirishima, they dealt a heavy blow to the new American battleship South Dakota BB-57. On November 5, 1943, the U.S. task force attacked Rabaul for the first time, injuring the Kaohsiung, and immediately repaired it, returning to the front the following year to participate in the Battle of Mariana.
During the Battle of Leyte Gulf in October 1944, the Kaohsiung, which was part of the Kurita Fleet, left the Brunei base on the 23rd and was seriously injured by the TORP by the US submarine "Sea Crucian Carp" when it sailed to the sea off Palawan, and returned to the Brunei base on its own after emergency repairs, after which it remained in Singapore. On July 31, 1945, the "Kaohsiung" was attacked by the British submarine "XE3", so wounded that it could not move until the end of the war, and after the war, it served as a mothership for communication and repair. On 29 October 1946, the fourth generation of the Kaohsiung was towed by the British Navy to Malacca for shipwrecking.
This is a Chinese dish aboard the "Kaohsiung", which is the representative dish of American Chinese cuisine, "Smorgasbord", a variety of ingredients mixed together and cooked in broth. "Smorgasbord" actually originates from the "stir-fried offal" in Cantonese cuisine. Around 1900, Chinese restaurants in the United States made the following slogan: "Li Hongzhang, the qing minister who visited the United States, made a smorgasbord of existing ingredients with Chinese-style sauces because the local food was not suitable for taste", which looked like a chowder soup. After several twists and turns, the Japanese Navy "introduced" the name.
Prepare materials for 2 people:
1 packet of shelled shrimp, about 180g
3 tablespoons of starch for shrimp wrap
Egg white one
One piece of ginger, finely chopped
Half a carrot, cut into strips
1 small boiled bamboo shoot, cut into thin slices
A handful of peas
4 shiitake mushrooms, cut into 4 pieces individually
Bean sprouts 1 sachet, love to eat soybean sprouts or mung bean sprouts by themselves to see
Half a green onion, thinly sliced diagonally
A little more than 1 cup of Chinese broth
4 tablespoons of sherry
A pinch of pepper and salt
Tick with 2 tsp of starch (equal amount of water)
Preparation steps:
1. Remove the shrimp line, rub it with a small amount of wine to remove the fishy smell, and the wine used here is the amount other than the amount indicated in the material list.
2. Sprinkle starch on the surface of the shrimp and pat off the excess powder. Stir the remaining starch and egg whites into a batter and coat the shrimp with another layer of this batter.
3. Fry the shrimp in hot oil at 180 °C. In order not to let the shrimp stick together, you can use chopsticks to flip the shrimp while frying, and when the shrimp floats up, even if it is fried, scoop up the draining oil and set aside.
4. Put a little more oil in the wok, light and heat, and when it smokes, add the chopped ginger. After the ginger begins to drift away, add the vegetables sequentially from the order of not easy to cook to easy to cook. When all the vegetables are tender, add the fried shrimp and stir-fry gently.
5. After the ingredients are cooked, pour in the Chinese stock and cook for a while, while adding sherry and pepper salt to taste. Finally, the starch mixed with water can be used to make a tickle.
The dish is made with sherry liquor, which has a high alcohol content, and it will produce a strong flavor, which is probably used as a substitute for Shaoxing sake. There are many kinds of sherry, but the color is rich and the aroma is mellow, and the height number Oloroso ( Oroso ), that is, dry sherry is most suitable for cooking.
In fact, Hefei really has such a "Li Hongzhang chowder".
In the twenty-second year of Guangxu (1896), when Li Hongzhang visited the United States, he hosted a banquet at the embassy. Because the Chinese food was so delicious, the guests refused to leave until the end when there was no dish to eat, so Li Hongzhang ordered the chef to mix the various scraps left over from the cooking to make a dish, and added broth in order to taste delicious. The guests were full of praise and asked about the name of the dish, and Li Hongzhang casually said "miscellaneous" in Hefei dialect. As a result, the "smorgasbord" became famous in Europe and the United States. After Li Hongzhang returned to China, he still asked his family to often cook this dish to eat, and often treated guests with it. Since then, "smorgasbord" has swept the country, and "Li Hongzhang Smorgasbord" has become a famous dish in Hefei.
To this day, the "smorgasbord" can be as simple as using some materials that can be bought on weekdays, and it is complicated... You say you don't want to prepare materials!