The origin of the oil burst double crisp

Fried double crisp is a traditional dish, but it can always be active on the table, always do not pour, it can be seen that its taste and dishes are still quite attractive. What is the origin of the oil burst double crisp?

"Oil burst double crisp" is a traditional dish with a long history in Shandong. Legend has it that this dish began in the middle of the Qing Dynasty, in order to meet the needs of local dignitaries and nobles, chefs in Jinan, Shandong Province, with pork belly tips and chicken gizzard slices as raw materials, carefully operated by knife workers, boiled oil and stir-fried, so that the original must be cooked for a long time belly and gizzards quickly matured, the taste is crisp and smooth, fresh and refreshing. Soon after the advent of the dish, it was famous in the city, the original name was "burst double slice", and later customers praised this dish as crisp and tender, so it was renamed "oil burst double crisp". By the middle and late Qing Dynasty, this dish spread to Beijing, Northeast China and Jiangsu and other places, becoming a famous dish in Shandong at home and abroad.

"Oil Burst Double Crisp" began in the middle of the Qing Dynasty, is a prestigious traditional Lu cuisine, with exquisite raw materials, exquisite cooking skills, unique style and the world's admiration. In Jinan, Shandong, where there are many famous Lu cuisines, people have always been close to demanding food. In the midst of fierce competition, innovative chefs have come up with ideas that are different from the usual meat dishes, using pork belly and chicken gizzards that people usually do not value, but use crisp and prominent pork belly and chicken gizzards to make dishes. Only because these two things contain quite a lot of water, it has the reputation of "double brittleness". Yuan Ming, a famous scholar of the Qing Dynasty, gave a very high evaluation to the "oil burst double crisp", he said in the "Suiyuan Food List": "Wash the pork belly, take the extremely thick place, remove the upper and lower skin, use the center alone, cut the dice pieces, boil the oil and stir-fry, add the seasoning to the pot, and it is better to be extremely crisp." This Northerners law also. "It can be seen that at that time, people were already quite good at this way. Experienced chefs cook pork belly and chicken (duck) gizzards together to make the taste even more delicious. The excellent thing about this dish is that the color is one white and one red, which is even more beautiful under the reflection of each other, which can greatly stimulate the appetite of diners, and is really worthy of the special food with color, aroma, taste and shape.

"Oil Burst Double Crisp" was originally named "Burst Double Piece", which has been a blockbuster since its creation, attracting many dignitaries and nobles to be fast. Because the chef cuts the pork belly and chicken gizzard into thin slices, cooks them in oil, and the taste is both crisp and tender, so people are used to calling it "oil burst double crisp". Later, merchants and gourmets from the south to the north spread the name of Lu cuisine 'oil burst double crisp' to the capital city, and Beijing soon had this kind of delicacy on the market. Nowadays, famous restaurants and hotels in the northeast and Jiangsu and Zhejiang areas have this very famous Lu cuisine flavor dish, making "oil burst double crisp" one of the famous Representatives of Chinese Lu Cuisine at home and abroad. Category: Healthy Spleen Appetizer Recipes Qi and Blood Double Supplement Recipes Indigestion Recipes. Effect: Nourish the body, strengthen the waist, strengthen the kidneys, strengthen the spleen, appetize the conditioning.