Famous food, allusions 23 Yuanyang three steaming

"Chuyang Three Steaming" is an ancient Jianghan Plain hospitality feast. It generally refers to steamed fish, steamed meat and steamed vegetables, melons and fruits, diamond rice, potatoes and so on. Some places also steamed chicken and duck game or other small foods. In short, "no vegetables, no steaming" is a generalization of local food customs. Steaming dishes usually use two methods, that is, steaming with rice noodles with the main ingredient or without mixing rice noodles. Among them, steamed fish, steamed meat, and steamed rice balls are representative varieties of steamed vegetables, because of their strong Chuxiang flavor, they are very popular with the masses, and are known as "three steamings in Chuyang". In the old days, because steamed vegetables were popular in Qiuyang Prefecture (including Tianmen, Honghu, Qianjiang, and Qiuyang), it was also known as the "hometown of steamed vegetables". The story of "three steamings in the yang" is even more well-known.

According to legend, in the last year of the Yuan Dynasty in 1352 AD, there was a peasant leader chen youyu in the Area of Qiuyang Prefecture, who responded to the Red Turban Rebellion, rose up in Qiuyang, and led a rebel army from his hometown to fight against officers and soldiers in the area of Qiuyang. His wife, Luo Shi, also known as Luo Niangniang, was in charge of military logistics, was kind enough to understand military intelligence, and often went deep into the barracks to help handle food. Once, the rebels and officers and soldiers fought fiercely on the shores of the sand lake, fought for several days, and finally defeated the officers and soldiers and returned to the camp. In order to celebrate the victory of the rebels, the common people killed pigs and fish to comfort the rebels. In order to celebrate the victory, Mrs. Luo Shi also changed the habit of cooking in one pot to the Japanese army, steaming the fish, meat, and vegetables in bamboo cages, and steaming them to treat all the soldiers. Everyone ate it, and the fish and meat were soft and delicious, and the taste was exceptionally delicious, and they were full of praise. So he drank bitterly and dispersed with joy. Since then, the local people have followed suit, and on every festive day, they also use "three steaming" as a large dish to entertain guests, forming a custom of "not inviting guests without a grid (steamer), which has been passed down to this day."

Chuyang three steaming, there are fish, meat, green vegetables "three flavors and one koshiki" steaming, three flavors mixed. Unique, can be described as a long history, unique.