What are the time-honored foods or recipes?

Sugar-coated haws, sweet and sour, are suitable for all ages. It is not only delicious, but also beautiful. Red hawthorn fruits are arranged on bamboo sticks according to their size, wrapped in crystal clear syrup. Sellers often put Sugar-Coated Berry on a special stick, like a small tree full of fruits, which is really attractive. When it comes to the origin of sugar-coated haws, we should also talk about Song Guangzong, the emperor of the Southern Song Dynasty.

During the reign of Shao Xi in the Southern Song Dynasty, Huang Guifei, the favorite of Song Guangzong, suffered from a strange disease. She suddenly became sallow and emaciated and didn't want to eat. The doctor used many expensive drugs, but none of them were effective. Seeing that the imperial concubine became seriously ill day by day, the emperor had no choice but to post a list of famous doctors. A quack revealed the list and entered the palace. After feeling the pulse of the imperial concubine, he said, "As long as you boil' sugar Qiu Zi' (hawthorn) with brown sugar and eat 5 ~ 10 before meals, you will be fine after half a month." After the imperial concubine took this prescription, she recovered as scheduled. So I'm happy, and so is my life.

Later, this sour, crisp and sweet hawthorn spread to the people and became a sugar-coated gourd.

2. The origin of rice cakes

During the Spring Festival, many areas in China pay attention to eating rice cakes. The rice cake, also known as "rice cake", is homophonic with "high year by year", which means that people's work and life are improving year by year.

As a kind of food, rice cakes have a long history in China. 1974, archaeologists discovered rice seeds at Hemudu matriarchal clan social site in Yuyao, Zhejiang Province, indicating that our ancestors began to grow rice as early as 7000 years ago. People in Han Dynasty called rice cakes "rice cakes", "fish bait" and "glutinous rice cakes". The ancients also had a development process from rice cakes to rice cakes. In the 6th century A.D., the cookbook Historical Records contained the method of making "white cocoon candy" for rice cakes, which said: "If the rice is cooked thoroughly and hotter than that in Chu Jiu, it must be cooked extremely well so as not to have rice grains ..." That is, after the glutinous rice is steamed, it is boiled into rice and then cut into peach kernels.

The method of grinding rice into cakes is also very early. The Book of Qi Yaomin written by Jia Sixie in the Northern Wei Dynasty can prove this point. The production method is to screen glutinous rice flour with silk, add water and honey to knead it into hard dough, attach dates and chestnuts to the dough, wrap it with bamboo leaves and steam it. This glutinous rice cake has the characteristics of the Central Plains.

Rice cakes are mostly made of glutinous rice flour, which is a specialty of Jiangnan. There is no sticky food like glutinous rice in the north. In ancient times, sticky millet (commonly known as millet) was first introduced. This shelled millet powder is yellow, sticky and sweet after being steamed with water. It is a delicious food for people in the Yellow River valley to celebrate the harvest. The article "A Brief Introduction to the Scenery of Jingshi" published during the Chongzhen period of the Ming Dynasty recorded that Beijingers at that time would "eat millet cakes and have New Year cakes on the first day of the first month". It is not difficult to see that "rice cake" is a homonym of "sticky cake" in the north.

It is said that the earliest rice cakes were used to worship gods and ancestors on New Year's Eve, and later became food for the Spring Festival.

The rice cake is not only a kind of holiday food, but also brings people new hope with the passing of a year. As a poem in the late Qing Dynasty said, "People's hearts are high, and food is harmonious, so that the year is better than the year to pray for the year."

3. The origin of chocolate

The earliest chocolate, which originated from ancient Indians in Mexico, is a kind of food containing cocoa powder. It tastes bitter and spicy. Later, around16th century, the Spanish made chocolate "sweet". They mixed cocoa powder and spices in sugarcane juice to make a sweet drink. At 1876, a Swiss named Peter was ingenious and added some milk to the above drinks, completing the whole process of modern chocolate creation. Soon, it is believed that liquid chocolate will be dehydrated and concentrated into chocolate candy bars that are easy to carry and store.

4. the origin of Beijing roast duck

The ancestor of roast duck is roasted goose in the west. The technology of goose roasting was introduced to China twice, once in the Yuan Dynasty and once in the Qing Dynasty. During the Yuan Dynasty, the Mongol Empire occupied a large territory, from the eastern part of China to the Mediterranean region, which was his territory. So Westerners such as Kyle Polo can come to China. They brought many western cultures, including cannons and roast geese. There was a roast duck restaurant in Yuan Dynasty. Why did you change from roast goose to roast duck? This is because ducks are a specialty of China. In the late Qing Dynasty, the practice of roast duck was changed from stew to hanging, and the eating method also had obvious Shandong characteristics. In fact, the roast duck restaurant was opened by Shandong Rongcheng. It is characterized in that cakes, green onions or cucumbers, sauce and ducks are eaten together. Cake rolls, green onions, cucumbers and sauces are the most common things that Shandong people eat. And at this time, the duck of roast duck has changed from ordinary duck to stuffed duck. The method of stuffing ducks also comes from the method of roasting geese in Europe.

5. The origin of sugar-fried chestnuts

Sugar-fried chestnut is a famous local flavor food in Beijing and Tianjin, which is also delicious and has a long tradition.

Lu You wrote such a touching story in Laughing at the Old Learning Temple in the Southern Song Dynasty. He said: "Li He, the old capital (referring to Bianjing in the Northern Song Dynasty, that is, Kaifeng today), is famous on all sides. Others try their best to make it work, but it is out of reach." Then he wrote: "Shaoxing, Chen Fuguong and Qian entered the cabinet and sent envoys to the DPRK. When I arrived in Yanshan, suddenly two people took ten pieces of fried chestnuts in exchange ... and boasted:' Li Ye. Go away in tears. Based on this, it can be inferred that Li He, a Bianjing cooking expert, broke his family business when foreign countries invaded, and his son lived in Yanshan with the stunt of frying chestnuts. He dedicated chestnuts to the messengers of the old country, expressing his yearning for the reunification of the motherland.

6. The origin of stinky tofu

Stinky tofu is famous for a long time: in the eighth year of Emperor Kangxi of Qing Dynasty, Wang Zhihe, the son of Yuan Xian County, Anhui Province, went to Beijing, failed in the exam and returned to China without travelling expenses. The Wangs used to cook tofu, and they knew the craft, so they stayed in Beijing and made a living in grinding bean curd. One day, tofu was unsalable and accumulated a lot. Wang was afraid that it would go bad and lose all his money, so he cut the tofu into small pieces, put it in an altar with salt and spices, and sealed its mouth, thinking that it could be made into fermented bean curd. Who knows that after a few days, the jar was opened, the fermented bean curd could not be made, and the tofu stinked. Wang Sheng tasted it and it was delicious. So stinky tofu began trial sale and was well received by customers. Since then, stinky tofu has spread, and at the end of the Qing Dynasty, stinky tofu became popular.

7. the origin of tofu

1959 to 1960, two Han tombs were excavated in Dahuting, Mi County, Henan Province. In the No.1 Han Tomb, there are a large area of relief stones, including the stone carving of Tofu Square. This is a production image of processing beans into non-staple food. Archaeologists believe that the paintings at this time can prove that China tofu was made no later than the end of the Eastern Han Dynasty.

Huainan Hall is the name of a tofu mill in Huainan, China. It is said that it was originally set up to commemorate the inventor of tofu, Liu An, the king of Huainan in Han Dynasty. How did Huainan Wang invent tofu? It turns out that Liu An emphasized the technique of the situation and practiced hard in Huainan day and night. The accompanying Taoist priests are vegetarians all the year round. In order to improve his life, he carefully developed delicious tofu and presented it to Liu An. Liu An tasted it and it was delicious, so he ordered mass production. In this way, the invention right of tofu was recorded in the name of Liu An, the king of Huainan.

8. the origin of hot pot

Hot pot in China has a long history. Small pottery stoves used with pottery pots more than 5,000 years ago were unearthed in Zhejiang and other places. It can be easily moved, which can be regarded as the primary form of hot pot. Bronze chafing dish in the Spring and Autumn Period unearthed from the Shanrong Cultural Site in Longqingxia, Yanqing County, Beijing, has traces of heating. In the late slave society, a small bronze tripod appeared, with a height of less than 20 cm and a caliber of about 15 cm. Some ding and furnace are combined into one, that is, an interlayer is cast in the ding, which divides the belly of the ding into upper and lower parts. There is an opening for feeding charcoal fire at the lower part, and holes are hollowed out around it to make ventilation holes. Some ding bellies are shallow and there is a charcoal plate in the middle. People call this tripod "Wen Ding", which is small and convenient and can be said to be a better hot pot. A small bronze ware named "Dyeing Furnace" and "Dyeing Cup" appeared in Han Dynasty. Its structure is divided into three parts: the main body is charcoal furnace; There is a cup with food on it, the volume is generally 250 ~ 300ml；; There is a charcoal fire tray below. It can be inferred that this is a small hot pot used by single people in ancient times. During the Tang and Song Dynasties, hot pot became popular, and officials and celebrities held banquets to prepare more hot pots. Bai Juyi, a great poet, likes to invite friends to sing poems and write lyrics at home. His song "There is a ray of green in the old bottle, a ray of red in the quiet stove, and there is a feeling of snow in the dusk outside. How about a glass of wine inside?" ? "A little red in a still stove" in the novel is a popular ceramic hot pot in the Tang Dynasty. There are five grids of hot pot in the Five Dynasties, which are divided into five grids for guests to rinse. At that time, hot pot was also called warm pot. One was made of copper and the other was made of pottery. Its main function was to eat in cook the meat. By the Qing Dynasty, all kinds of hot pots with hot pots had become the winter delicacies of the court. When Emperor Jiaqing ascended the throne, in the grand palace banquet, in addition to delicacies, land and water, 1650 chafing dishes were specially used to entertain guests, making it the largest chafing dish banquet in China history.

9. The origin of instant-boiled mutton

According to historical records, instant-boiled mutton originated in northeast China and Mongolian minority areas, and was originally called "instant-boiled mutton". It is said that one of the origins of instant-boiled mutton is related to Kublai Khan in Yuan Shizu.

According to legend, more than 700 years ago, Kublai Khan suddenly remembered stewed mutton on his way north. The cook quickly killed the sheep, skinned, boned and cut the meat. At this time, Tan Ma reported: "The enemy is unstoppable, not far from here." Soldiers fly so fast that they can't eat mutton stew. The clever cook came up with an idea. He picked a good portion of mutton, sliced it, put it in boiling water, stirred it with a rice spoon, fished it out in a hurry, put it in a bowl, added some salt and gave it to Kublai Khan. Kublai Khan was hungry and had a hearty meal, feeling that the meat slices were particularly fresh and tender. After Kublai Khan successfully returned to North Korea, he rewarded the chef and asked about the cooking technology of this mutton slice. This royal dish is named "instant-boiled mutton".

10, the origin of "pizza"

"Pizza" means that pizza is a famous food in Italy. Anyone who has been to Italy must try pizza. The pizza just baked from the red stove is bright in color, rich in fragrance, tender in the outside and attractive in aroma. About the origin of pizza, it is generally believed that it was born in Naples in A.D. 1600. Legend has it that there was a local mother who was worried about doing something for her children because her family was poor and had only a little flour left. When the neighbors learned about it, they collected some tomatoes and buffalo cheese. Mother baked flour and dough into cakes, chopped tomatoes and spread them on them, then sprinkled buffalo cheese and baked them on the fire, which became a delicious pizza. Today, pizza is loved by the world and has entered China.

1 1, the origin of spring rolls.

Spring rolls have a long history in China, and northern Renye Fang is called "Spring Cake". It is said that it existed in the Eastern Jin Dynasty. It was called "spring vegetables" at that time. At that time, when people went to beginning of spring, they spread pancakes made of flour on the plate and ate them with delicate vegetables, so they were called "spring dishes". At that time, not only did beginning of spring eat it on this day, but people also brought "spring dishes" during their spring outing.

In the Tang and Song Dynasties, this trend became more prevalent. The famous poet Du Fu's poem "Spring Lettuce" and Lu You's poem "Spring Stories" truly reflect this kind of life custom of people in Tang and Song Dynasties. In the Tang dynasty, the spring plate was also called the spiced plate.

Li Shizhen in the Ming Dynasty said: "Mixed vegetables such as onion, garlic, leek, Polygonum hydropiper, Artemisia and mustard are called five parsley."

Later, spring plates and spiced plates evolved into spring cakes. In the Song Dynasty, Wu described it like this: "Changshu cakes, wonton bowls, spring cakes, vegetable cakes and glutinous rice balls." In the Qing dynasty, wealthy families or ordinary families also ate more spring cakes. In the Qing dynasty, Fu Cha Deng Chong wrote in Yan Guinian? "Playing with Spring" records: "In Japan, rich people eat spring cakes, while women buy radishes. It is said that they can bite spring, but spring is also noisy. " In this way, eating spring cakes has gradually become a traditional custom, so as to achieve the purpose of auspiciousness and disaster elimination.

With the development and improvement of cooking technology, "spring cake" has evolved into a small and exquisite spring roll. At this time, it not only became a folk snack, but also became a palace pastry and an elegant hall. Among the Manchu-Han banquet 128 dishes in the Qing Dynasty, spring rolls are one of the nine snacks.

12, the origin of moon cakes

It is said that moon cakes appeared in the Tang Dynasty and flourished in the Song Dynasty. It is the most important item in Yue Bai during the Mid-Autumn Festival, which is shared by the whole family after the festival. Because moon cakes symbolize reunion, some places are called "reunion cakes". "Yanjing years old? "Mooncakes" says: "Mooncakes are everywhere, and the largest one is more than a foot long, with the shapes of a moon toad and a rabbit painted on it. Eat after the sacrifice and eat on New Year's Eve. " Su Dongpo's poem said: "A small cake is like chewing the moon, with crisp inside and pulp outside." Yang Guangfu's Song Nancai Fu in Qing Dynasty wrote: "Mooncakes are filled with peach meat, and ice cream is filled with icing." It seems that the moon cakes at that time were quite similar to the moon cakes now.

13, the origin of crossing the bridge rice noodles

Crossing the bridge rice noodles has a history of 100 years, which originated from Mengzi in southern Yunnan. Legend has it that Nanhu Lake in Mengzi County has beautiful scenery, and literati often attack books and read poems here. There is a man named Yang Xiucai who often goes to the Hu Xin Pavilion to study. His wife cooks meals and sends them there every day. Scholars study hard, often forget to eat, and even eat cold rice and cold dishes, and their health is getting worse and worse. His wife is anxious and distressed. After thinking about it, she killed the hen at home, stewed it in a casserole and sent it to him. When she went to collect the dishes again, she saw that the dishes were intact and her husband was still reading. When she picked up the casserole, she found it was still hot. She opened the lid and saw that the soup was covered with chicken oil? Coupled with the slow heat transfer of pottery utensils, the heat is sealed in the soup. In the future, his wife will keep warm in this way, and some rice, vegetables and sliced meat will be cooked in hot chicken soup and served to her husband while it is hot. Later, many people imitated her innovative cooking skills, and the cooked rice noodles were really delicious. Because there is a small bridge from Yang Xiucai's home to Hu Xin Pavilion, everyone calls this way of eating "crossing the bridge rice noodles".

Through the continuous improvement and innovation of Yunnan-style chefs in past dynasties, "crossing the bridge rice noodles" enjoys a higher and higher reputation at home and abroad and has become a famous snack in Yunnan.

14, the origin of jiaozi

Jiaozi originated from the ancient trough. As early as the Three Kingdoms period, this kind of food was mentioned in the book Guangya written by Wei. According to textual research, it was developed from the "Crescent Wonton" from the Southern and Northern Dynasties to the Tang Dynasty and the "Double-horned Dried Meat" in the Southern Song Dynasty, with a history of 1400 years. According to the historical records of the Qing Dynasty; "When we are not together during the Chinese New Year, it is like eating a flat food and making a famous slot, which means making friends when we are old." He also said: "Every first day, whether rich or poor, jiaozi is wrapped in white flour, which is called boiled cake, and it is the same all over the country. A rich family is hidden in gold and silver treasures. If it succeeds, those who provide food for their families will be lucky in the end. " This shows that people eat jiaozi in the Spring Festival, which means good luck, to show that they will bid farewell to the old and welcome the new. "Clear Money", edited by best friend Tsui Hark, said: "There is stuffing in it, or powder horn-both steamed and fried can be eaten, and the boiled soup is called jiaozi." For thousands of years, jiaozi, as a New Year's food, has been loved by people and spread to this day.

During its long development, jiaozi has various names, including ancient prison pill, flat food, jiaozi bait and pink horn. In the Tang Dynasty, jiaozi was called "Tang Zhong Prison Pill"; The Yuan Dynasty was called "Shiluojoule"; In the late Ming dynasty, it was called "powder angle"; The Qing dynasty called it "flat food".

In addition to these written records, we can also see 1300 years ago the complete jiaozi of the Tang Dynasty. It was unearthed in a Tang tomb in Astana, Turpan County, Xinjiang. When unearthed, a jiaozi and four wonton were put together in a wooden bowl. Therefore, at least in the Tang Dynasty, jiaozi had spread to the remote areas of our country.

15, the origin of Yuanxiao

Yuanxiao is also called "Tangyuan", "Shui Yuan" and "Tangtuan" by southerners. Chen, a litterateur in the Song Dynasty, called it "Zi Yuan" in A Tale of Years. In the Gan Chun Times Chronicle, it is called "Lactose Zi Yuan". "Da Tong Ming Fu" called it "Sugar Yuan"; The story of the old Wulin is called "Tuanzi". All kinds of Yuanxiao produced in different places have different flavors, but they all have the meaning and symbol of reunion, which are deeply loved by the masses.

Yuanxiao originated in the Song Dynasty. At that time, a novel Yuanxiao food became popular among the people, that is, all kinds of fruit baits were used as fillings, and glutinous rice flour was rubbed outside to make balls, which tasted sweet and delicious after being cooked. Because this kind of dumplings cooked in a pot will float and sink, it was originally called "floating Zi Yuan", and later it was renamed Yuanxiao in some areas. 19 12 years, Yuan Shikai usurped the revolutionary achievements. He wants to be an emperor, but he is afraid of people's opposition and is always on tenterhooks. Because "Yuan" and "Yuan", "Xiao" and "Xiao" are homophones, and "Yuan Xiao" means the demise of Yuan.