This dish has a long history in China, and the ingredients and tastes used in different places are slightly different. The three fresh pots are crisp, the three fresh are smooth and tender, salty and slightly spicy, and they are sound and colorful, which can be used as a banquet dish for the spring. A few years ago, ordinary restaurants in Qinhuangdao could order three fresh pots. Three fresh, refers to three kinds of ingredients, the first kind of seafood, such as sea cucumber, shrimp, squid, etc.; the second kind of meat, chicken or pork; the third kind of fresh vegetables, winter shoots, fresh mushrooms, green peppers and so on. The ingredients can also be added with fungus, quail eggs, ham, etc., to enrich the taste. When serving, the fried pot is placed on the table, and the toppings are quickly poured in, making a "bang" sound, which is interesting and has the reputation of "flat land and thunder". For some reason, this dish has faded from people's tables in recent years, and I have a soft spot for it.
Nostalgia in memory
When I was a child, I used an iron pot to stew rice in my home, and before I entered the door after school, I could smell the rice from a long distance. After the rice was served, a thin layer of pot was left at the bottom of the pot, and from the time I can remember, I called it "rice dumpling" from my parents. If there is residual temperature in the hearth, the mother will drizzle a little oil along the edge of the pot, sprinkle a little salt noodles, and in a short while, a large pot will be raised from the bottom of the iron pot, and it will be eaten in pieces, which is particularly crisp and flavorful. It was my favorite snack as a child, crunching and chewing, crunchy throughout my childhood. If there is not enough rice to eat one day, my mother will pour the remaining vegetable soup into the pot, and the pot will "click", and the aroma will also come to my face, which makes me very curious, and the aroma of the pot and the pot soup is also fixed in my mind.
aftertaste
Only the food is not to be disappointed
It is this ordinary person's leftover soup pot, but it has the reputation of "the first dish in the world". Tong Yuezhuan of the Qing Dynasty compiled a book called "Tuning Ding Collection", which recorded a period of food interest - when the Qianlong Emperor was seven times in Jiangnan, he paid a private visit one day, and because he felt hungry in his stomach, he came to a small shop between Su Xi to eat. Because the night was already dark, there were only some leftovers in the kitchen, the store was in a hurry, shoveled the brown paste bottom of the rice pot, broke it into pieces into plates, boiled the braised shrimp kernels, fried chicken shreds and a bowl of chicken soup left over from the day, poured upwards, and with the sound of "blah blah", the aroma of rice, fresh flavor and chicken soup spread out. After the Qianlong Emperor ate it, he felt that this soup was red and bright, the pot was golden, and the delicious taste was far better than the palace feast, so he greatly appreciated it and called it "the first dish in the world". The authenticity of the story cannot be verified, but it can be explained that the dish of Sanxian Pot Ba has been widely circulated since the Qing Dynasty.
Tracing back to the source, Xu Ke of the Qing Dynasty recorded in the "Qing Barnyard Banknotes" that the origin of the three fresh pots was Sichuan cuisine, which was called pot scorched rice, charred rice, dumplings, etc. in ancient times, and it seems that the name of "rice dumplings" in childhood has a provenance. Although the dish of the three fresh pots is from Sichuan, there is no specific standard, but the seafood, meat and fresh vegetables are matched, mixed into toppings and poured on the fried pot, spread to various places, according to their own regional specialties, changed to local specialty toppings, Qinhuangdao regional restaurants This dish of the toppings is mostly seafood.
During the War of Resistance Against Japanese Aggression, restaurants in the rear called Sansho naoba "bombing Tokyo." When Mr. Liang Shiqiu ate this dish for the first time, he saw the waiter put the pot on the table, immediately poured the braised shrimp on it, "blah la" a sound, pleasing to the eye, very fond of this dish, and repeatedly pushed the "mushroom pot ba". He believes that the pot is a common thing in the southern kitchen, and the wild mushroom is a rare thing seen in the northern forest, and the two are thousands of miles apart, and through the combination, they become a delicious and crispy unique dish.
Many young people do not know that this dish has been popular for a while, and many families will not make three fresh pots. The first is the "rice dumplings" after the rice stew in the iron pot, and then the fire that does not master the toppings. I have bought a prepared pot on the Internet, fried it and poured shrimp and fresh vegetables with stir-fried toppings. Although the sound and color are complete, and the taste is crisp and delicious, it can no longer surpass the taste of childhood in memory. Often go to restaurants and hotels to eat, always ask the waiter whether there are three fresh pots of this dish, must first go to the pot, pour toppings on the table, do not care about the ingredients and taste of the toppings, every time you hear a "bang", always arouse the strong local affection in your heart.
This is the three fresh pots
It can always evoke a strong local family affection in the heart