Spring River plumbing duck prophet, before and after the Qingming Dynasty, when eating duck, eating duck is not just a folk custom, the traditional famous dish of Confucius cuisine is a dish cooked with duck and pigeon. It is estimated that the small partners who have not studied the official cuisine have not heard of the famous dishes in this Confucius cuisine. From the policy of "deposing hundreds of families and respecting Confucianism alone" from Emperor Wu of the Han Dynasty, in the more than 2,000 years of feudal rule, no matter how the dynasty changed, Confucius's descendants inherited the preferential treatment of the rulers of the dynasty for Confucius's descendants, and inherited the title of "Yan Sheng Gong". This is also a Confucian cuisine, which later became the first official cuisine after the imperial court cuisine.
Official cuisine is a delicacy made by the families of officials and eunuchs in feudal society, which is used to satisfy officials, officials' families, relatives and friends, servants, and meals for entertaining royalty and colleagues. The choice of raw materials is extensive, the cooking methods are diverse, and the etiquette and etiquette are emphasized. As The Tang Dynasty Ming XiangFang Xuanling commented on the official dishes: "FangGuo Biaoqi", "The Treasure of Poor Water and Land" ("Book of Jin"), can be described as a hit to the point. The examples of high-ranking officials, nobles, extravagance, and food and life competing for wealth are numerous in history.
<h1 class="pgc-h-arrow-right" > the history of Confucius cuisine is determined by the status of the title of "Yan Sheng Gong"</h1>
Confucius cuisine can become the first major cuisine in the official government, more than any official eunuch family in the past generations has been handed down to the present, is determined by the "confucianism" observed by successive dynasties after Emperor Wu of the Han Dynasty, no matter which dynasty, no matter who sits in Jiangshan, will respect the title of "Yan Sheng Gong". The imperial court will provide support according to the status of the Holy Father, which can last for more than 2,000 years, prosper and do not worry about money, and this is the only one in history.
Successive dynasties of Yan Sheng Gong had a very close relationship with the imperial family, which established the dominance of Confucianism, ensured the status of Confucius, the founder of Confucianism, and his descendants, and served their own rule. However, the development of Confucius cuisine did not begin during the Spring and Autumn Period and the Warring States period of Confucius's life, but began after Emperor Wudi of the Han Dynasty established the feudal ruling ideology of "Confucianism". At that time, the impoverished Confucius only put forward a lot of food ideas.
As early as the Spring and Autumn Period and the Warring States Period, Confucius of the Lu Dynasty put forward the concepts of "not tired of eating finesse", "not eating without cutting", and "not eating from time to time", and put forward ideas from the aspects of cooking material selection, knife method, seasoning, hygiene, seasons, health, utensils, etiquette, etc., laying a theoretical foundation for the formation and development of Confucius cuisine, and playing an immeasurable role.
In the Ming and Qing dynasties, the development of Confucius cuisine into the highway, especially in the Qing Dynasty, the respect of ethnic minorities for Han culture and the courtesy of Confucius's descendants reached a peak, giving the Kong family a pin official's Feng Lu. Emperor Gaozong of the Qing Dynasty visited Kongfu eight times, and when he visited Confucius for the fifth time in 1771, he married his daughter to Confucius's 72nd grandson Kong Xianpei, and the Kong family and the imperial family became relatives.
During this period, the Confucius family produced many exquisite dishes to pay tribute to the imperial family, and the "Longevity Boundless Fruit" was created by Confucius's seventy-sixth generation grandson Kong Lingyi to celebrate the birthday of Empress Dowager Cixi. "Bringing a Son to the Dynasty" is a dish created according to Kong Lingyi's mother taking her daughter-in-law to the imperial palace to visit relatives.
<h1 class="pgc-h-arrow-right" > Kongfu cuisine: famous dishes are born heavy etiquette, pomp and circumstance, chasing extravagant and simple twin engines</h1>
"Immortal Duck" was created by Confucius's 74th generation Grandson Kong Fanpo when he was serving as the prefect of Tongzhou, Shanxi; "Eight Immortals Crossing the Sea to Make Arhats" and "Longevity Boundless Fruit" were created by Confucius's 76th generation Sun Kong Lingyi; "Shili Ginkgo" was inspired by Kongfu chefs to get the Confucius Poetry Auditorium and the Confucius Ginkgo Tree; "Belt on the Dynasty" was a dish created according to Kong Lingyi's mother taking her daughter to the imperial palace to visit relatives; "Kongfu Yipin Pot" is a delicacy given by the emperor to Kongfu.
After more than 2,000 years of development, the Inner Mansion of Qufu Kongfu has long formed its own system of fine and luxurious official cuisine. Emperor Gaozong of the Qing Dynasty visited Kongfu eight times, and when he visited Confucius for the fifth time in 1771, he married his daughter to Confucius's 72nd grandson Kong Xianpei, and at the same time gave a set of "Manchu Han Feast • Silver Dot Copper Tin Antique Pictographic Water and Fire Tableware" to Confucius. This has further promoted the continuous development of Confucius cuisine in the direction of height, refinement and tip.
As the hometown of Confucius, the founder of Confucian culture who ruled China for more than 2,000 years, it has inherited the preferential treatment brought by the Dukedom of Yansheng for generations, and has continuously inherited the Confucius cuisine in Qufu County, which has a strong "official" flavor. It has undergone generations of feudal dynasties to be knighted and officials, and gradually became a rich and nobleman.
According to the records in the "Archives of Confucius House", after the development of the Ming and Qing dynasties, the cooking technology of Confucius cuisine has moved from the embryonic period to the mature period, and its cuisine pays attention to a fine, nutritious, ceremonial and pompous, elegant and natural, and simple, but also loses its strong local Chinese flavor, which is unique in the Ming and Qing dynasties and even today, and is praised by the world. Therefore, in the history of Ming and Qing cuisine, Confucius cuisine has left a wonderful Chinese style. As the first dish of official cuisine, Confucius cuisine is not as extravagant as the court cuisine.
The cooking techniques of Confucius cuisine are unique. Many of the ingredients used in the dish are very common, but the coarse materials are made finely and very elaborately. For example, "fried chicken", when making the egg whites and egg yolks are beaten in two bowls, the egg whites are mixed with finely chopped water chestnuts, the egg yolks are mixed into sea rice, stirred well and then fried into yellow and white two round cakes, and then stacked together, seasoned in a pot, harvested on high heat. Another example is "clove tofu", the main ingredient is mung bean sprouts, tofu, when making the tofu into triangles, fried, mung bean sprouts to pinch off the buds and roots into a bean, and fried with tofu, the beans and tofu diced together, such as cloves blossom. When this dish is served in Confucius, it is often often allowed to be watched by the eaters before eating.
<h1 class="pgc-h-arrow-right" > Kongfu famous dishes look back at the common ingredients of chicken, duck and fish</h1>
Bringing sons to the dynasty: According to legend, the descendants of Confucius who were named "Yan Sheng Gong" by the imperial court enjoyed the treatment of a pin official of the dynasty and had the special honor of carrying their children to the dynasty. The mother of Kong Lingyi, the seventy-sixth generation of "Yan Shenggong", once took her daughter-in-law to Beijing to wish Empress Dowager Cixi a happy birthday, and received a gift from Empress Dowager Cixi, and when she returned to Qufu, the patriarch of Kong Fu gladly set up a banquet for the mother-in-law and daughter-in-law who had returned with honors. In the kitchen of the Confucius family, a duck dish was carefully created, fried first and then cooked, the dish was ruddy in color and tender in meat.
Bring up the face, use 1 duck, 1 pigeon, slaughter and brush it, spread it evenly with rice wine, salt and soy sauce, marinate for half an hour to color, heat the oil pot to 70% heat, add ducks and pigeons and fry them into jujube kernel brown to control the oil. Add water to a casserole pot, before the duck is better, put in the spice packet with cinnamon, peppercorns, ginger slices, green onions, add soy sauce, salt, rice wine to boil, change the heat to simmer until the duck is crispy. Add sugar to another pot and boil it into a sugar color, boil the duck soup, boil it with water starch, control the soup of the roasted duck, put it on the plate, and drizzle with the sauce.
Immortal duck: Is the seventy-fourth generation of Confucius Sun Kong Fanpo in Shanxi Tongzhou prefect, one day, came a duck seller said that he is not a chef, but can steam duck Yan yan four seats, everyone does not believe, so let the duck seller cook to try. Only to see the duck seller slaughtered and hairless, washed, duck out of the bone, put in dozens of peppercorns, fennel, ginger slices, green onions, rice wine, soup into the bowl, steamed in water for 90 minutes. After steaming, pick up the green onion and ginger and serve.
Watermelon chicken hole house famous dish, Su dish in one of the one egg double phoenix recipe is about the same. Confucius family chefs, highly skilled, experienced, they in the Qing Dynasty palace on the basis of the royal meal "watermelon cup" on the basis of bold innovation, the use of watermelon and chicks as the main ingredient, with dried scallops, mushrooms and other condiments to cook, and finally trial production of beautiful, delicious, very nutritious value of the "watermelon chicken" dish. When the Qianlong Emperor visited Confucius, Kong Lingyi asked the family chef to prepare dishes that were both hearty and distinctive. The "watermelon chicken" that the home cook will try to make
After the new product made Kong Lingyi taste, he felt very satisfied, but he only felt that the name was too vulgar, and after using his brain, he came up with an elegant and auspicious dish name "one egg hatching double phoenix", and after offering the Qianlong Emperor to taste, he was really happy to ask Kong Fu's chef to go to Beijing to teach the cooking skills to the chef of the imperial dining room. Since then, "one egg hatching two phoenixes" has become a famous court dish. It is said that Empress Dowager Cixi, who prefers food, is very fond of this famous dish.
The biggest difference between Confucius cuisine and palace cuisine is that the choice of ingredients is closer to the ordinary ingredients of home-cooked dishes, through the chef's unique cooking skills, many dishes are very common, but the coarse ingredients are made carefully and very elaborately. When this dish is served in Confucius cuisine, it is often first let the eater see it and then eat it.
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