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introduction
Chinese food culture has a long history, the cuisine is a hundred flowers blooming, up to the palace king banquet, down to the civilian table, always so delicious and fragrant, the color and taste are good, of which whether it is a feast, or a special snack will emerge a lot of representative dishes, China now mainly has eight major cuisines: Sichuan cuisine, Lu cuisine, Cantonese cuisine, Fujian cuisine, Su cuisine, Zhejiang cuisine, Hunan cuisine, Hui cuisine. After these eight major cuisines also extend a lot of local cuisine, and these cuisines will have one or two or more representative famous dishes, and when it comes to Chinese famous dishes, we may still think of the traditional Chinese top ten famous dishes, which are Beijing roast duck, Sichuan Mapo tofu, West Lake vinegar fish, Feilong soup, Wuwei smoked duck, Dongpo meat, bacon steamed, spicy chicken, Dong'anzi chicken, steamed Wuchang fish!
And today in this hot summer, let's taste the taste of this flying dragon soup from Heilongjiang in the northeast, is it really able to cool down with heat as the legend says?
The legend of the flying dragon bird
In the northeast folk, there was once a saying that "dragon meat in the sky, donkey meat on the ground". The so-called dragon meat refers to "flying dragon meat"! "Flying dragon meat" is actually a kind of "flying dragon bird" meat produced in the Daxinganling area of Heilongjiang, and "flying dragon bird" is also a hazelnut chicken often referred to in the northeast region (the northeast is also known as "tree chicken" and "tree hazel chicken")! It is now a national level protected animal! Belongs to the order Chickaceae, the ornithischian family, there are only 2 species in the world, namely the flower-tailed hazelnut and the spot-tailed hazelnut! Hazel chickens are very pigeon-like, weighing between six and nine, with white and tender flesh and large and plump chest muscles. Its neck bones are long and curved, like keels; its legs are short and feathered, and its claws have scales, just like the claws of a dragon, so it is named "Flying Dragon Bird" or "Flying Dragon"!
In myths and legends, the flying dragon bird is a spiritual creature with six heads, the flying dragon bird was originally a courtier driven by the West Queen Mother, named the Bird, and was named the "Flying Dragon" attendant by the West Queen Mother, with a pale yellow body, a long tail of flowers, red legs and feet, and usually prepared medicines for the West Queen Mother. Although the Queen Mother of Naxi had attained positive results, her temperament was still violent, and she often loved to eat blood. One day, the flying dragon bird walked in front of the West Queen Mother's Hall and was seen by the West Queen Mother. I saw that the dragon bird was petite, but very energetic. Secretly in his mouth, he called the dragon bird to the inner chamber and wanted to bite her!
Just as he was about to say something, the Flying Dragon Bird suddenly said to the Queen Mother of the West, "I still have one thing to do, can the Queen Mother let me make a wish, and then sacrifice for you." In the past, the North Sea Dragon King gave me an Eight Treasures Glass Heart, he told me that after 500 years this heart can be cultivated, swallowed can become holy, this year is exactly 500 years, the day after tomorrow is the period of the limit, if the master eats me today, it is only a mortal flesh, can not let you have some gains, such as wait two more days, when I cultivate the Eight Treasures Glass Heart to swallow, you eat me again will not greatly increase your divine power? ”
When the Queen Mother of the West heard this, she couldn't help but be overjoyed, and praised the loyalty of the flying dragon bird, so she released the flying dragon bird back! I kept thinking about waiting for only two days and sitting back and enjoying it. The flying dragon bird hurried back to its own cave house, closed the cave house, and took advantage of the night to fly out of the West Queen Mother Heavenly Garden alone and fly straight to the north.
On the third day, the Queen Mother of the West waited on the left side of the temple to see the Flying Dragon Bird, and the right waited to see the Liu LiXin, and her heart was greatly confused, so she sent one of her subordinates, a god named Xia Houkai, to the Flying Dragon Bird Cave Mansion and announced that he would go to the temple. After the summer opened the ears with two green snakes hanging on it, riding two dragons, flying straight to the land of the flying dragon bird, found that the flying dragon bird had left, and after the summer opened its nose to sniff, knowing that the flying dragon bird had gone north, it chased north.
The flying dragon bird finally did not fly fast as the two dragons under the opening seat after the summer, when the Queen Mother of Zhixi sent the summer queen to catch herself, at the right time the sky was getting dark, the flying dragon bird plunged down and burrowed into the snow shell, revealing only a long patched tail, after the summer opened all the way, suddenly found that there was no smell of the flying dragon bird, but saw a handful of spotted feathers growing in the snow, it was the fleeing dragon bird, because she saw her deeply immersed in the snow shell, he thought he was frozen to death in this bitter cold place. Xia Houkai couldn't bear to see the little flying dragon in distress, so he cut off the 5 heads of the flying dragon bird, along with the long feathers, and took them back to the errand, and told the West Queen Mother that there was also a head that was taken away by the yellow eagle, thus leaving a way for the flying dragon bird to live...
The origin of the flying dragon soup
According to legend, the flying dragon bird lost 5 heads, and it lost its previous spirituality, and it was difficult to practice and became a mortal bird. After flying to the north, it stayed and bred countless offspring! Because the snow shell saved its life, since then, this flying dragon bird is different from other birds, sleeping at night not on the branches, but plunging into the snow shell, exposing a handful of short tails outside, as if thanking the summer queen for saving her life!
Later, I don't know how many years have passed. A man named Li Jinyong came to Mohe Laogou in northwestern Heilongjiang Province to mine gold. On this day, a subordinate named Tu Yintang fell ill, and because Lee Jinyong had always been sympathetic to his subordinates, he went to visit. That Tu Yin Tang asked one of his friends to go up the mountain to fetch some wild game to entertain Lord Li. I don't want to put the dishes on the table, but I have one less soup. The friend was in a hurry, came outside, casually shot down a flying dragon, and asked the cook to cook soup and bring it. When Li Jinyong drank the soup at first, he was stunned. Everyone was puzzled, and tried to take a sip, and the soup tasted very delicious. Li Jinyong asked what was done, and Tu Yintang's friend said that he was looking for a common flying dragon bird. At this point, the flying dragon bird has been on the recipe of the delicacy soup, becoming a must in the north.
Later, due to the delicious meat and rich nutrition of the flying dragon soup, it was suitable for use as a tonic soup, and in the Qing Dynasty, it was used by Qianlong Ye and was known as "one of the eight treasures of birds" ("eight treasures of birds": red swallow, flying dragon, quail, goose, partridge, colored finches, red-headed eagles). Later, the last Xinjiang governor, Yuan Dahua, was ordered to take over the mining business, and he donated the flying dragon bird as a tribute together with gold to Empress Dowager Cixi, and Cixi was very happy and rewarded Yuan Dahua heavily. Since then, the flying dragon bird has become a must-pay tribute every year, and it has become famous in the north and south of the river.
The making of the flying dragon soup
raw material
2 flying dragons, 50 grams of shiitake mushrooms, l egg whites, 2 grams of monosodium glutamate, 25 grams of fresh bamboo shoot slices, 30 grams of rape hearts, 25 grams of ham slices, 5 grams of cooked pork, 6 grams of salt, 750 grams of chicken broth, 15 grams of rice wine.
method
1. After the dragon is slaughtered, remove the hair, remove the internal organs, wash, remove the bone, and cut the flesh into small pieces. Add salt, wine, egg whites, starch and mix, add boiling water and remove from the water, drain. Shiitake mushrooms cut into slices.
2. Put the flying dragon skeleton into the chicken broth and steam for 20 minutes to remove. Shiitake mushrooms, bamboo shoots and vegetables are blanched in boiling water and then removed.
3. Add 500 grams of chicken broth and 250 grams of water to the pot, after boiling, put the flying dragon meat slices and bamboo shoots, shiitake mushrooms and vegetables together, add salt, wine, and then boil, skim off the foam, pour into the soup bowl, drizzle a little lard.
If you think that the soup is not enough to be a "flying dragon", you can also make it into a stewed mushroom flying dragon soup or a clear stewed ginseng flying dragon soup is also a good choice!
Clear stewed mushroom flying dragon soup
Ingredients: 2 flying dragons (weighing about 400 grams), 50 grams of mushrooms, 40 grams of cooking wine, 5 grams of refined salt, 3 grams of monosodium glutamate, 1 gram of pepper, 20 grams of green onion and ginger, 3000 grams of chicken broth.
1: Clean up the dragon and remove the blood clot impurities in the abdomen. Wash the mushrooms, wash the green onion and ginger, slice them appropriately and set aside.
2: Put the dragon into boiling water, fish out and wash, put it into a stainless steel pot, add 3000 grams of chicken broth, put the mushroom, green onion, ginger slices, cooking wine together, boil, move to low heat and slow roast, when the dragon cooks the rotten porridge, fish out the dragon and mushroom in the bowl, pick the green onion, ginger, add salt, monosodium glutamate and pepper to the soup, pour it in the bowl.
3: Operation key: roast the flying dragon, the fire should not be too big, the soup should be slightly opened; if the fire is large, the soup is opened urgently, the soup becomes less for a moment, and the flying dragon is not rotten.
Stewed ginseng dragon soup
Ingredients: 2 flying dragons (weighing about 400 grams), ginseng 50 grams, cooking wine 40 grams, refined salt 5 grams, monosodium glutamate 3 grams, pepper 1 gram, green onion, ginger 20 grams each, chicken soup 3000 grams.
1: Clean up the dragon and remove the blood clot impurities in the abdomen. Wash the ginseng, wash the green onion and ginger, slice it appropriately and set aside.
2: Put the dragon into boiling water, fish out and wash, put it into a stainless steel pot, add 3000 grams of high-grade chicken soup, put ginseng, green onion, ginger slices, cooking wine together, boil, move to low heat and slow roast, when the flying dragon cooks rotten porridge, fish out the flying dragon and mushrooms and put them in a bowl, pick the green onion, ginger, add salt, monosodium glutamate and pepper in the soup, boil, pour in the bowl.
3: The key to operation: roast and burn the flying dragon, the fire should not be too big, the soup should be slightly opened; if the fire is large, the soup is opened urgently, the soup becomes less for a moment, and the flying dragon is not rotten.
Both kinds of stewed dragon soup have a common feature: this dish is based on the flying dragon (hazelnut chicken) as the main ingredient, accompanied by mushrooms or ginseng, the soup is milky white, the taste is very delicious. Three flavors of the same food, very nutritious, is a good product to nourish delicious soup dishes!
Now the "Flying Dragon Soup" is already a "treasure in the food" of the Northeast! The soup is clear to the bottom, the soup is red, white, green and black, and its taste is salty and beautiful. It's mouth-watering and addictive! However, because the hazelnut chicken from the Daxinganling region of northeast China belongs to the national first-level protected animals and is forbidden to catch a large number of animals, it can now be said that it is impossible to drink the real "Flying Dragon Soup", and due to the destruction of the global environment and other reasons, it is now endangered, which is also the most precious and difficult to eat rare mountain rare wild game dish in the "Top Ten Famous Dishes in China" today!
So, now we have to drink "Flying Dragon Soup" only until the special season covered by ice and snow, we can go to catch some hazelnut-like birds such as pheasant wild ducks and sparrows, etc., and then go home and slowly stew a pot of mountain rare game soup to relieve the hunger! If you really can't do it, go get a chicken stew with mushrooms, eat some mushrooms, drink some chicken soup on it.... hehe!
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