How did the name of the traditional dish "Oily Chicken" come about? It turns out that this dish has a relationship with the official Zhuang Gengliang at the end of the Qing Dynasty: Zhuang is a native of Wujin, Jiangsu, born in a family of eunuchs, and pays attention to diet. He served as a local military envoy, an envoy to Hunan Province, and a political envoy, and he was also quite powerful in Changsha. Because it is delicious, it has become a guest in many large restaurants in Changsha. Once, Zhuang came to Changsha Yuxiangge Restaurant and asked chef Xiao Lusong to cook a refreshing fresh dish, Xiao has been cooking for many years, his cooking skills are superb, and his dishes have amazed many upper-class diners. But he also knew that it was not easy to satisfy this Zhuang lord, and he was in a hurry to go around the kitchen, and it happened that two chefs were cooking red simmered shark fin soup and oil-dried chicken, and he had a clever move: why not use "oil-drizzled" and "red simmered" for a dish, so he poured the simmered chicken with oil, and the dish was crispy and soft, fragrant and refreshing, and Zhuang even claimed to be good after tasting it. As soon as Lord Zhuang applauded, there were many people who came here to eat this dish by name, but there had to be a dish name, because it was from Zhuang Gong, it was called "oil-drizzled Zhuang chicken".
"Baojing hot pot" was once the pride of the Tujia family, what is the reason? When the Tujia compatriots in Baojing County, West Hunan Tujia and Miao Autonomous Prefecture celebrate the Spring Festival, the whole family will eat hot pot around the fire pit, this food custom originates from the Ming Jiajing period (1522~1566): Due to the continuous harassment of the southeast coast of China by the Wokou at that time, in the winter of the third year of Ming Jiajing (1554), Peng Xingchen, the Tushi of Baojing, led 3,000 Tujia soldiers to actively enlist, when the Spring Festival was approaching, but the military situation was urgent, and could not wait until the festival to set off, in order to let the children and soldiers eat the New Year's meal and then go on the journey, they decided to celebrate the Spring Festival in advance. People hurriedly slaughter pigs and beat rice dumplings (folk snacks unique to the Tujia family. Generally before the Spring Festival, the glutinous rice is steamed, pounded until it is sticky, and pressed into a cake shape. Stew, fry, grill, steam, etc.), steamed rice (rice steamed with koshiki. Koshiki is a wooden container for steaming rice, inverted table shape), chopped lump meat (pork chunks. Because the weight of each piece of meat is about two or three, it is "lumpy"," so it is named). Because this New Year meal was prepared too hastily, people had to put the lump meat, pork offal, tofu, cabbage and other foods into a pot to cook, eat while cooking, and eat while cutting. After the Tujia army went out on the expedition, it fought bravely and fiercely, and in the Battle of WangJiangjing, it won the "First Battle Achievement in the Southeast". In order to commemorate this expedition, future generations also ate this hot pot every Spring Festival. However, the current hot pot is fully prepared, and the family group sits at the edge of the fire pit, tasting slowly, and is full of happiness and peace.
"Yuezhou Fanjun Mountain Tea, Pingjiang Baishu Top Que", what are the characteristics of Junshan Tea? Yuezhou is Yueyang, which has been known for making fans since ancient times. Pingjiang County, Yueyang is known for its medicinal practice for growing medicinal herbs in the soil climate. But neither of these has a name for Junshan tea. Junshan is a small island in Dongting Lake, not only the scenery is charming, but also the "Junshan Silver Needle" produced is also a rare product in tea. This tea bud is strong and straight, the fur is covered, the size is uniform, and the silver is like a needle, so it is called "Junshan Silver Needle". After brewing, the bud head from the bottom of the cup to the water, the root of the milli-tip upright upwards, floating in the water, like a blossom of silver chrysanthemums want to open, after a while, the white fur of the tea buds and many crystal bubbles, such as a group of fish spit beads, and then the tea buds slowly sink, so three, for the wonders of tea. Take a sip, fragrant and mellow, refreshing - but this tea production is limited, the real product is rare.
Jiangxi has the saying of "Wu tou Chuwei", and there are many famous foods there, right? yes. Famous teas include Ning Hong, Wu Lu, Ming Mei, Da Mian Bai, Magu Tea, Yellow Lion Tea, Lushan Yunwu Tea, Xiushui Shuangjing Tea, Suichuan Dog Brain Tea, etc., famous wines have four special wines, aged sealed tank wine, winter wine, Dingfang wine, etc., the famous points are Jiujiang Osmanthus Shortbread, Osmanthus Tea Cake, Ji'an Thin Shortbread, Rubbing Shortbread, Fengcheng Frozen Rice Candy, Wick Cake, etc., others include Nan'an Plate Duck, Guangchang White Lotus Seed, Taihe Pickle, Wannian Gongmi, Anfu Ham, Nanfeng Honey Orange, Poyang Lake Silver Fish Dried, Xinfeng Red Melon Seeds and Dried Radish, Spiced Tempeh, etc. All have a strong local character. In the present-day northern part of Jiangxi, the Spring and Autumn Period was the junction of Wu and Chu, and it was located in the upper reaches of the Wudi Yangtze River and the lower reaches of the Chudi Yangtze River, as if the end was connected, so it was said that Wutou and Chuwei were connected.
"Valley hometown double data, Riqua", why? Shuangjing tea is produced in Xiushui County, Jiujiang, Jiangxi, especially the green tea it produces, which was already famous in the world during the Song Dynasty and was listed as a tribute. It is named after the Northern Song Dynasty poet and calligrapher Huang Tingjian (who calls himself a valley Taoist) in his hometown of "Ten Mile Xiushui" Shuangjing Village. There are two wells near the stone cliffs on the river side of the village, and there are huang Tingjian's handwritten moya stone carvings "double wells" on the stone walls of the mountainside. It is surrounded by mountains and water, the soil is thick, the climate is humid, and the buds and leaves of tea trees are fat and tender. The Song Dynasty scholar Ouyang Xiu once had a poem praising this tea: Xijiang Water Qingjiang Stone Old, Stone Tea on the Stone Like a Phoenix Claw. Poor La is not cold spring early, Shuangjing buds first hundred grass Huang Tingjian also gave poetry praise to the Shuangjing tea produced in his hometown: the valley hometown Shuangjing tea, a sip especially must be praised for three days. Warm water spring glows rain, new branches and old Ke Jing buds.
What are the characteristics of Lushan Cloud Tea? "Lushan cloud mist tea, the taste is strong and spicy. If you have to drink for a long time, prolong your life. This is a poem written by Marshal Zhu De after drinking Lushan Cloud Mist Tea. Lushan Cloud Tea began in the Jin Dynasty, and was already very famous during the Tang Dynasty, with the metaphor of "color fragrance and finer than orchid". The Tang Dynasty poet Bai Juyi once had a poem: "The head of the creek under the long pine tree, the white cloth in the fetus of the spotted deer." The medicinal garden tea garden is an industry, and the wild millet forest crane is a social tour. This is the verse written by Bai Juyi when he planted tea and medicine in a garden under the peak of the incense burner in Lushan Mountain. In the Song Dynasty, this tea was listed as a "tribute tea" dedicated to the emperor. Picturesque Lushan Mountain, clouds and smoke, springs gushing, there is fog for about half a year of the year, providing good conditions for the growth of tea plants, Lushan Cloud Tea is also named after this natural phenomenon. Lushan Cloud Mist Tea is famous for its clear soup and fragrant taste, and visitors to Lushan Mountain should not miss the opportunity to drink.
"Sweet flowers and fruits, fragrant flowers and fruits, to eat flowers and fruits to Pingxiang", what is the delicacy of flowers and fruits mentioned here? It is a kind of candied fruit, which is a traditional famous food in Pingxiang, Jiangxi, and has a history of 400 to 500 years. The production of this food is based on grapefruit, winter melon, sweet potato, lotus root, radish, knife bean, pepper, etc. as the main ingredient, after carving, embossing, cutting flowers, stacking flowers, and then through a series of traditional processes such as boiling, color preservation, sugar bubbles, drying, etc., to be the finished product. Its varieties have reached more than 100 kinds, such as carved "magpie Dengmei" and "rooster announcer", embossed "magpie" and "butterfly", cut flower "folding fan" and "leather ball", and so on. The finished products are beautiful in appearance, exquisite and beautiful, bright color, sweet and fragrant, suitable for all ages, exported to many areas at home and abroad, and are small gifts that tourists like.