Yuan Ming, who served as a county commander in Jiangsu and Zhejiang for seven years during the Qianlong period of the Qing Dynasty, described the practice of sea cucumber in detail in his famous "Suiyuan Food List". And the mustard, chicken sauce cold mix sea cucumber shredded highly respected.
It is said that Qianlong traveled south to Nanjing, and the viceroy of Liangguang arranged a sumptuous banquet. And Qianlong did not show his eyebrows on the common hump hooves, bear paws, orangutan lips, spotted doves, langyu, and purple abalone that were common in the palace. The old chef saw the situation and improvised a bowl of smorgasbord, including sea cucumbers, dried scallops, fish fillets, sea rice, shrimp, ham, magnolias, bamboo shoots, prepared with chicken soup.
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The fresh aroma of dried scallops, the old fragrance of sea rice, the incense of ham, the sweet fragrance of bamboo shoots, and the fragrance of sea cucumbers intersect, slowly blending into the light chicken soup, under the snow white magnolia, black and white are distinct, highlighting the unique smoothness and nobility of sea cucumbers. Qianlong is a man of culture. From this unnamed soup, he tasted the joy of the manchu and Han fusion, and even praised it, and gave this soup a "family portrait".
Many of the essences of Lu cuisine come from Confucius Province, and in the "Chinese Confucius Recipe" narrated by Ge Shoutian, 170 kinds of Qing Dynasty dishes are listed, of which 39 are rare categories. Seafood accounted for 28 species, and sea cucumbers accounted for 4 species. There are bamboo shadow sea cucumber, grilled sea cucumber, milk soup gold and silver sea cucumber, fish skin grilled sea cucumber.
Of the 217 dishes that have been handed down to the present day in the Manchu And Han Dynasty, the sea cucumber appears 12 times, which is brilliant enough. The main course is the 55th course of red grilled large black ginseng; the whole sea cucumber needs to be boiled with 3 pounds of chicken and duck with expensive scallops to make the broth to taste. Whole black ginseng lying alone on a plate. Without the slightest side dish, the poignant atmosphere is fully revealed, and the mellow aroma is immersed in it.
The 68th dish of the Manchu Han whole table: You Dragon Play Phoenix, You Dragon Refers to Sea Cucumber, Phoenix Refers to Yellow Chicken. It is served with ginseng, vegetable hearts and crab fish meat. In the boiling water similar to a hot pot, the sea cucumber is like a dragon entering the sea, and the raptor crosses the river. 96th course: Oolong spit beads. Oolong refers to gray ginseng and beads refer to pigeon eggs. 141st course: Four-life hot pot with shrimp, ginseng, fish and pheasant. 210th course: Sea cucumber with fu meat. The crispy pork belly is buttoned on top of the refreshing ginseng, oily but not greasy, fat but not sticky.
For a long time, sea cucumber has occupied an important position in court cuisine and Lu cuisine with its nutritious, smooth and refreshing characteristics. Among the eight major cuisines in China, except for Zhejiang cuisine, which rarely uses sea cucumbers, other cuisines are used. Even in Sichuan cuisine, which is far from the ocean and located in the western corner, there are two sea cucumber feasts that specially start with sea cucumbers. The famous Sichuan dish "Home-cooked Sea Cucumber" is stir-fried with three fat and seven lean meat foams with sea cucumbers, and the bottom is laid with two pointed soybean sprouts. It is said that this dish became famous during the Jiaqing period of the Qing Dynasty. Shaanxi merchants brought Shandong dry sea goods into Sichuan to have this dish.