In my childhood, my grandmother was always the protagonist of the New Year. My dad had a brother and a sister in our family, and my grandma always lived with us, and I was brought up by my grandma. When I was a half-man child, I could never forget the New Year's cooking season.
In the past, when I was still living in the township, women from every family would get together in pairs to make Chinese New Year's Eve dishes.
One of them is the taste of my hometown - panlong cuisine. This is a specialty of Jingmen in Hubei Province. Because the surface of the strip is made and brushed with golden egg mixture, it is named "Dragon Dish", but it has always been called "roll" in my family, and it is a dish that can only be eaten during the New Year. My family's practice is generally to choose pork belly, green onion, ginger and garlic crushed and then mixed with the flour seasoning to make a viscous consistency, and then knead into long strips, put into the steamer basket to steam, and finally seal the egg skin.
It is said that the dragon dish belongs to the imperial cuisine of the Ming Dynasty court and is a delicacy at the banquet. Good yellow, plated into a dragon shape, fat but not greasy, silky and oily, long flavor.
Now it has become a must-have food at every household's dinner table during the New Year.
There is also a related story about the dragon dish: according to legend, before the death of Emperor Xiaozong of Ming (Zhu Youfan), the imperial family had already fought in the open and secret. Forced by the political situation, Empress Zhang secretly ordered three princes, and it was said that "first come to be a king, and then to be a subject."
Zhu Houxi (later Emperor Ming Shizong-Jiajing), the son of King Xingxian (朱祐杬, a cousin of Emperor Xiaozong of Ming) of Huguang'an Lufu (present-day Zhongxiang City, Hubei), was far from Beijing, and in order to hurry, yan Song offered advice: Zhu Houxi disguised himself as a Qin criminal and could rush to the capital day and night. Zhu Houxi is the son of the king of the domain, and he is luxurious on weekdays, how easy it is to sit in a prison car, not to mention how to solve the problem of eating on the way? So he ordered the chef in the house to make a dish that eats fish but does not see fish, and if he can't make it, his life will be in danger.
A chef named Jando, who was clever, was unable to make a dish that met the requirements. One day, when Zhan's wife saw that her husband had not returned in the evening, she brought cooked red amaranth to fill her husband's hunger.
The couple pushed each other and accidentally broke the red amaranth skin. Jando made a clever move and realized the recipe! The chefs worked together to make a food that ate fish meat without seeing it, which was originally made of fish, meat and eggs, which was originally made of fish, meat and eggs, and some people called it "carrot". Red Amaranth is nutritious but not greasy, delicious and delicious. Zhu Houxi ate "red amaranth" and went to Beijing to become emperor.
After Zhu Houcong ascended the throne, he became the Jiajing Emperor. Zhan Duo was ordered to enter Beijing as the emperor's imperial cook, improved the "red amaranth", renamed "panlong dish", that is, the dish eaten by the dragon (the emperor's honorific title), Jiajing ate the new style of "panlong dish", praised, ordered people to record it in the palace recipe.
Since then, "dragon cuisine" has become a Ming Palace delicacy. After nearly 500 years of historical precipitation, Panlong cuisine has become a traditional specialty that can be seen on the dinner table of zhongxiang people. Generally on major festivals or festive days, the first dish on the dinner table is the dragon dish, so in the southern generation of Zhongxiang City is also known as "pressed table dish", referred to as "pressed table".