As an authentic Shandong dish, Tang Burst Double Crisp combines the characteristics of Lu cuisine, fresh, crisp, color, fragrant and flavor. During the Qing Dynasty, this classic dish was an indispensable and important role in court banquets. Its mellow taste and fragrant soup have become a classic dish that is highly respected by the locals.
This traditional dish, founded in the Qing Dynasty, was not a food that every ordinary person could afford to enjoy under the social form at that time, and it mostly appeared at the banquets of various imperial relatives and relatives. The reason why it was so popular was enough to explain the dietary status of this seemingly ordinary soup dish in the society at that time.
The soup is mainly made of pork belly and chicken gizzard as raw materials, and after the chicken gizzard is washed, it is cut with a knife, generally speaking, the knife method in the form of a cross is mostly used. After preparation, put the pork belly and chicken gizzard into the pot, add water to boil, use high heat to cook until the seven are ripe, you can fish out the pork belly and chicken gizzard, and the rapid cooking can ensure the crispness of the ingredients.
Then add cooking wine and pepper and other ingredients, put it into the pot, and then use the low heat to boil the clear soup, the real taste of pork belly and chicken gizzard is to control the time of putting in the ingredients. Over time, it will cause the pork belly to be stiff and difficult to chew.
<h1>First, the history of soup bursting double crisp</h1>
This classic dish from Shandong has an allusion to this day. According to legend, during the Kangxi Dynasty, this emperor, who loved micro-service private visits, came to Shandong, which was also known as Penglai, on a crisp autumn day in order to observe the people's feelings. In the morning, the weather was still clear, and when it was close to the evening, it suddenly began to rain heavily, and the Kangxi people were trapped in the wild, cold and sleepy, and helpless.
This is a quick-witted attendant trying to make a trap for hunting, everyone can only hope that there will be prey on the hook when the letter is suspicious, and after waiting for two hours, the crowd unveiled the trap and found that they had caught the pheasant and the mountain pig. Kangxi, who was usually able to write and martial arts, could not start in the face of such a scene, but fortunately, the attendants had strong adaptability, and they processed the pork and chicken clean and roasted it on the fire.
Looking at a meal of untreated offal, the Kangxi Emperor felt that it was too infiltrative, and the attendants threw the remaining pork belly and chicken gizzards into a simple pot, adding water and weeds, but after a while, accompanied by the compelling aroma, they opened the lid of the pot, let Kangxi taste a bite, due to insufficient natural conditions, the fire can not be cooked for too long, just give this dish a natural control on time, the Kangxi Emperor suddenly felt that the taste was delicious, the soup was sweet and refreshing, and the cooked pork belly was crisp and refreshing. The chicken gizzard, incorporated into the pork belly soup, also stimulates another kind of crispness.
Later, after Kangxi returned to the palace, people improved this classic delicacy, not only in the choice of chicken gizzard and pork belly, but also required the chef to reproduce the original cooking time, only need ten minutes, you must fish up the ingredients, so as to ensure the crispness of the pork belly, which also became the prototype of the later soup burst double crisp.
<h1>Second, the development of soup burst double crisp</h1>
In addition to using pork belly and chicken gizzards, with the deepening of population migration, this classic dish in Shandong has been passed on by word of mouth by people, so that more outsiders can recognize and learn. In the southern region, this traditional dish was originally just pork belly and chicken gizzard, and various mushrooms were added, and various forms of improvement made the dish a variety of tastes.
On the basis of the original crispness, the addition of fungi makes the whole soup more fresh and sweet, and there is a bit of wild game, which makes many southerners fall for it.
In addition to the improvement of ingredients, from the cooking method, this classic dish has also been carried forward everywhere. The Chaoshan people, who are accustomed to shabu-shabu, fish out ingredients such as pork belly and chicken gizzard, use the soup as a hot pot soup base, and add various types of seafood and beef to form a unique hot pot. This way of eating not only allows people to eat the sweetness of chicken gizzards and pork belly, but also integrates a variety of new ways to eat.
<h1>Third, the value of soup burst double crisp</h1>
This soup is not only refreshing in taste, but also highly respected in terms of nutritional value. As the main ingredient, pork belly is a good nutritional effect to treat human fatigue and weakness. At the same time, people also use pork belly as a therapeutic supplement. It has obvious effects in the treatment of human diarrhea, frequent urination, and childhood malaria.
Pork belly contains all kinds of nutrients needed by the human body, which contains carbohydrates, vitamins and various proteins that are beneficial to the human body. Especially for many middle-aged and elderly people, pork belly can promote the digestion of their spleen and stomach function and enhance their physique. For people with qi deficiency, pork belly is also an excellent tonic for both taste and nutrition.
In addition, pork belly is also a good ingredient for pregnant women. From the medical books of the Qing Dynasty, there are special records that pork belly can data on the lack of fetal qi of pregnant women; and for women after childbirth, the use of pork belly soup can supplement their lost nutritional elements, especially women with weak physique, weak physique after childbirth, with pork belly and ham together to cook soup, can effectively play a supplementary nutrition, nourish yin and yang, restore vitality and other therapeutic effects.
<h1>IV. Conclusion</h1>
Shandong's local classic cuisine can be described as diverse in style, in addition to raw seafood, there is also this kind of vegetable soup that includes nutrition and taste enjoyment. This soup is a classic dish for all ages, and its simple medical cooking method has become a regular in many Shandong local dishes.
In China's long food history, the classic cuisine of soup has always occupied an important position, in addition to the soup and stew in the southern region, this vegetable soup from the north is also very representative. In the north, it mostly adopts the form of meat and vegetarian collocation, and cooks it into a classic dish that can be eaten and can be quoted separately. I have to sigh that Chinese cuisine is broad and profound, and this dish has now been carried forward in various forms everywhere, and the pork belly wrapped chicken that we are familiar with is one of the evolution forms of vegetable soup.
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"Qi Min Zhi Shu"
"Huainanzi"