Walking in the streets of the old town of Guangzhou, porridge flour noodles and rice and selling food shops are always everywhere, and in these shops, Zhuangyuan and the first porridge is a porridge with a high rate of appearance, as one of the traditional cuisines of Lao Guang, from morning tea to supper, whether it is a high-end hotel, or a roadside shop, you can see the figure of porridge, known as "left hand intestinal powder, right hand porridge" habit.
Zhuangyuan and di congee, is a typical raw porridge, with pork balls, pork powder intestines, pork liver raw boiling white porridge, in addition to some fresh ginger and shallots boiled, because the taste is delicious, many Guangzhou people like to eat. Maybe you will say, isn't this just a porridge of pork? Why is it called Yuanyuan and Di Porridge? It turned out that this bowl of porridge came from a lot, and it was rumored to be related to a Guangdong Yuanlun Wenshu in the Ming Dynasty.
According to legend, Lun Wenxu was born in Liyong Village, Foshan City, and like a typical poor and out-of-school child, he grew vegetables for a living. He was brilliant and often went to the village private school to eavesdrop. When he was seven years old, the private school teacher saw that he had talent and accepted him as a student for free. Two years later, he was able to write poetry and was known as a "child prodigy" and a "ghost talent". However, at this time, the private school teacher died of old age and illness, and Lun Wenshu had to drop out of school and continue to grow vegetables and sell vegetables. The owner of a local porridge shop saw his difficult situation and bought the vegetables he sold every day and asked him to send them to the porridge shop. When he arrives, the boss will put the leftover pork liver and pork intestines into the raw white porridge, and then put some ginger and green onions and invite him to eat them for lunch. For several years, he ate this porridge for lunch.
At the age of 23, Lun Wenshu went to the provincial capital as a Confucian to take the test and was admitted to Taixue. After another ten years, he entered Beijing to participate in the examination and the temple examination, and even the Zhongyuan and Zhuangyuan. When Yijin returned home, he came to the porridge shop to thank the boss for his help and asked the boss to cook the kind of porridge he used to eat. This porridge originally had no name, the boss asked Zhuangyuan to name this porridge, Lun Wenshu named it "Zhuangyuan and the first porridge", since then, the reputation of the porridge shop has been greatly enhanced, and the yuan and the first porridge have also spread in Yangcheng, the Pearl River Delta region and Hong Kong and Macao.
Here by the way, the science popularization, in the old times, the imperial examination was ranked first as the yuan. The first township test is Xie Yuan, the first will test is Hui Yuan, and the temple test is the first title. And first, the imperial examination list has a first and second order, all the examinations in the middle of the yuan, are called the title and the first, in addition to the list of eyes and the first, tanhua and the first title.
The story of Lun Wenshu is not unfamiliar to everyone, and friends who have seen the movie "Lunwen Shu Old Point Liu Xiankai" starring Zhang Weijian and Aaron Kwok will definitely be very impressed by The renwenshu who is exported into chapters, talented, just and humorous. Now, there is also an alley in Haizhu Middle Road in Guangzhou called Fudi Lane, which is the location of the Zhuangyuan Mansion where Lunwen Suke lived after high school.
Now, Lun Wenshu has become a business card of Guangdong culture, and this bowl of yuan and the first porridge brought by him on fire, you must try it, you don't have to go to the store, you can also make it at home.
Ingredients: pork, pork liver, pork powder intestines, pork loin, pork belly 50 grams each, rice to taste, accessories: ginger slices, green onion, green onion, coriander, salt a little each.
steps:
1. Wash the rice, mix well with a small amount of oil, wash and shred the ginger, wash and chop the parsley;
2. Pork powder intestines and pork belly are blanched with boiling water, then put into the pot and boiled for 1 hour, then cut open and set aside;
3. Remove the tendons from the pork loin, blanch it with boiling water and cut into small pieces; Cut the pork liver into small pieces with lean pork, wash, add ginger shreds and salt, sugar, cooking wine and marinate slightly;
4. Put the rice in the porridge pot, add water to a boil, turn to medium heat and cook for about 30 minutes;
5. Put all the ingredients into the boiled white porridge, cook and season with salt, pepper, and sprinkle with ginger shreds and chopped coriander.