Today, I would like to talk to you about the famous dish of shark fin soup.
"Tongtian shark fin soup" is a famous dish in Shandong, and it comes from Kong Province. The "Famous Food of Kong Fu" records a dish of "Bai Xin Tong Tianfeng", but avoids the precept of this dish. There have been articles saying that this dish was produced by the qianlong emperor of the Qing Dynasty, but in fact it was Qianlong's daughter, who was born to empress Shengxian and was highly favored.
The princess had a mole on her face, and according to the xiangshu family, this black mole was the main disaster, and the only way to break the plague was to marry someone more prominent than the prince and nobleman. After choosing and thinking about it again and again, only Yan Sheng Gong was the most prominent person, he could walk on the imperial road in the imperial palace, and he could take his son to the court and run parallel with the emperor. When the emperor arrived in Qufu, he also had to perform the great ritual of three kneels and nine kowtows to Confucius, the ancestor of Yan Sheng Gong. Therefore, the first time the Qianlong Emperor came to Qufu, he said that he would marry his daughter to Kongfu.
Since it was stipulated at that time that the Manchus and Han dynasties could not intermarry, in order to avoid public regulations, the emperor fostered his daughter to the Zhongtang Yu Minzhong family, and then because Minzhong came forward and became engaged to the Kong family, yu jia's daughter (as the third daughter of Yu Xianggong) married Kong Xianpei, the seventh generation of Yanshenggong.
After the marriage, the emperor was doubly favored by the Kong family, and the Qianlong Emperor also brought the empress to Qufu many times, and every time he came, Kong Xianpei and his wife Yu Shi went to the south gate of Qufu to greet him. Since then, when the Confucius House holds banquets, there are large dishes named "Tongtian Shark Fin".
After Lady Yu's death, Kong Xian, the Seventy-third Generation of Yan ShengGong, built a special ancestral hall for Lady Yu, the Mu'en Hall, and thanked the Emperor for his grace. Later, this dish was still listed as a large-scale banquet dish in The Mu'en Hall, and spread to the society and became a famous dish in Shandong.
1. Shark fin soup and bird's nest are called the king of sea treasures. Its shark fin has a protein content of more than 80%, a fat content of only 0.3%, and is rich in inorganic salts, vitamins, and has the effect of tonifying qi, and has always been the first dish at high-end banquets, a good nutritional tonic. 2. The word "Tongtian" of "Tongtian Shark Fin" is like a pint of Guan Yan, which means that the style of its dishes is high. Classified according to cooking techniques, "Tongtian shark fin soup" is actually red grilled shark fin. Its dishes are strictly selected, finely produced, technically difficult, using a large spoon technique, on the plate surface with a diameter of 40 cm, the golden yellow wings are neatly arranged as if combed, the shark fin silk is soft and strong, the taste is salty and fresh, the sauce is silver and red, the color, aroma, taste, and shape are excellent, worthy of the word "Tongtian", which can be called "the king of hundreds of vegetables." ”