Which emperor is involved in the story of Panlong cuisine?

"Panlong cuisine" is also called "Panlong cuisine", commonly known as "rolling dice" and "cutting vegetables". It originated in Zhongxiang City, Hubei Province, and has enjoyed a high reputation since the first year of Jiajing. It has a history of more than 460 years and has been included in China's cookbook. For hundreds of years, people in Zhongxiang City, Hubei Province have always regarded "Panlong cuisine" as "imperial cuisine". This dish is red and yellow, bright in color, beautiful in shape, tender and delicious, oily but not greasy. Every time guests are invited, there must be a "dragon" dish on the table, which has always been called "dragon". The origin story of "Panlong Cuisine" 1: According to historical records, before the death of Zhu Houzhao, a Ming Wuzong, 14-year-old Zhu Houzong (later Emperor Jiajing) went to Beijing from Zhongxiang, Hubei Province to inherit the Great Unity. After receiving the order, Zhu Houzong remembered the previous teacher's instruction and decided to bid farewell to the teacher and go home to catch up. The teacher is glad to see that Zhu Houzong has not forgotten the feelings between teachers and students. That night, he thought hard and wanted to cook a dish with hometown flavor to entertain the future emperor. So he invited all the famous chefs from Cheng Tianfu (that is, Zhong Xiang) and asked them to do it. At present, it is difficult for chefs to cook dishes with special flavor. It happened to be the Dragon Boat Festival that day, and the dragon boat race on the Han River outside the city was very lively, beating gongs and drums to win the bid. The loud sound of musical instruments reached Xing Wangmi's ear from time to time. A chef named Zhan (nicknamed Pockmarked Zhan) was moved by this scene. He thought that the emperor's accession to the throne was like a dragon flying into the sky, so he made him a long dish to show his auspicious celebration. He thought that Xing Shizi (Jiajing) was used to eating delicacies, and this time he had to eat meat instead of meat to show his uniqueness. So, chef Zhan mixed eggs, fat meat, lean meat, fresh fish, minced onion and ginger, starch, refined salt and other condiments to make a Huanglong roll and cut it on a plate. It is steaming on the table like a real dragon, just like walking on a cloud. Zhu Hougui was overjoyed when he saw it and was full of praise after eating it. Eating meat but not meat, fish and eggs is really delicious. When he went to Beijing, he took the chef Zhan to the palace to cook for the emperor. Since then, Panlong cuisine has become a court delicacy in the Ming Dynasty. Later generations are full of praise for Zhong's Zhuzhi Ci: delicacies are a cinch, water is abundant and wine is fragrant. The room is full of guests and friends, serving plates, rolling dishes and cutting dragons. "Panlong dish" takes lean meat, good meat and fat fish, cuts them into pieces, then steamed them with mung bean powder and eggs, wrapped them with egg skins, cut them into thin slices, each slice is about 1 min thick, and fried them after steaming. Deep-fried until crisp and fragrant, the steamed slices are tender and delicious, and the chopsticks have a sense of vibration when clamped. It is especially good to dip them in vinegar when eating. In the banquet, Wolong can hold his head high, feast his eyes on it steaming, and eat delicious food. Story 2 of the origin of "Panlong Cuisine": Panlong Cuisine was first produced in the Xingguang Palace in Anlufu, Huguang (where a row of red lanterns hung in Zuoze, Hubei Zhongxiang No.2 Middle School, which seemed to cost ten yuan for a ticket). According to legend, Zhu Houzhao, a 3 1 year-old Ming Wuzong, fell ill and died of too much sex in Zhengde (A.D. 152 1) 16. At that time, AIDS had not been found on the earth. The emperor, like Ximen Qing, probably died of syphilis, because there was no penicillin at that time, and syphilis was difficult to treat. It is said that Zhu had a group of concubines before his death, but he never left a son and a half daughters after his death. Modern medicine explains that sexual life is too frequent and sperm concentration is not enough, so it is difficult to get a woman pregnant. Of course, these are not the point. Zhu had no children to inherit the throne. On his deathbed, he made an imperial edict. After his death, his old mother recalled Zhu Houzong from Anlu, Zhu Youfang from De 'an, and Zhu Youfang from Wei Huiwang. Three imperial edicts were issued, saying, "First comes the king, then the minister". One is in Cangzhou, Hebei, only a few hundred miles away; The other is only 65,438+0,000 miles away in Nanjing, and the Xing Wang Fu (Zhongxiang) is more than 3,000 miles away from Beijing, and there is still a long way to go. Along the way, it is inevitable that dignitaries and aristocratic landlords will curry favor with the banquet, which is even more difficult to delay the trip. Therefore, it is difficult to enter Beijing first, so Yan Song, a guest, suggested that he pretend to be Qin and get on the prison car and go to Beijing day and night. In this way, officials along the way will not give gifts by mistake, and competitors will not pursue gifts. But Zhu Houzong is a vassal Wang Shizi. He is usually very extravagant and can easily sit in a prison car. Anyway, there are a bunch of friends pushing and shoving, but it is difficult to eat coarse grains on the road, but it is inevitable that passers-by will suspect that they are prisoners, so he ordered the government chef to cook a dish that eats fish but can't see it. If he can't do it, it will be difficult to protect his life. Jando, the chef of the University of Hong Kong, is an excellent cook, but he didn't think of a dish that meets the requirements at the moment. Naturally, he can't get off work at night. When Zhan Duo's wife saw that her husband had not come back late, she came to see him with steamed Polygonum multiflorum Thunb. At that time, Zhan Duo was worried about her life safety, so she had the idea of eating. She broke the skin of Polygonum multiflorum Thunb. Zhan's wife had a brainwave and realized the prescription! So the chefs were busy for a while under the command of Boss Zhan, and made a delicious food that ate fish but didn't see it: originally, they chopped the fish into mud and mixed it with egg white, steamed it and wrapped it with cooked sweet potato skin to make several "simulated sweet potatoes". "Sweet potato" is delicious, not greasy, and delicious. Zhu Houzong got into the prison van with Hongheng and became Emperor Jiajing in Beijing for the first time. The Nanjing native was a shoo-in in his heart and marched solemnly to Beijing in a big sedan chair with sixteen people. Along the way, officials kowtow every 20 miles, have dinner every 30 miles, hold a small banquet every day and hold a big banquet every two days. When his team entered the Forbidden City, they knew that Zhu Houzong had entered the city and occupied the chair in front of him. A man learned that chickens and dogs had ascended to heaven. Later, Zhan Duo was naturally ordered to go to Beijing to continue cooking for Emperor Jiajing. He improved the "sweet potato"-the outer sheath is no longer sweet potato skin, but bean essence (the oil film floating on tofu pulp is cooked and picked up as bean essence), and it is named "Panlong dish", which is what Panlong eats. After Jiajing, he ate a new "Panlong dish". Since then, "Panlong dish" has become a delicacy in the Ming Palace. Later, Chef Zhan retired and returned to his hometown. Naturally, court meals also spread to thousands of families in Zhongxiang, and there were new changes, changing bean essence into egg skin. 400 years later, Zhong Xiang, a farmer named Ou Bennao, was the first to put this famous palace dish into a plastic belt, pumped air and put it in supermarkets in Wuhan and all over the country, making a lot of money. Later, a Singaporean boss hired him to cook this dish in Singapore with an annual salary of 600,000. He didn't go, probably because he was nostalgic for the flowers on both sides of the Han River, fearing that no one would accompany him to play Zhongxiang mahjong. During Zhongxiang's three or two years, many brands appeared in this dish: Xing Wangfu, Zhu Laoda, Jiajing Palace and Shang Jin Panlong dish ... which became the first dish in China. When you eat this dish, cut it into thin slices and put it on a plate. It is really fat but not greasy, smooth and oily, and has a long fragrance. It keeps jumping with chopsticks. Nowadays, there are many hotels that gild the lily and add the finishing touch. In fact, they are all carved with carrots, which can be seen but not eaten. In short, it is delicious. It's Spring Festival again. If you visit Zhongxiang, you will definitely taste Wenfeng Winery and Panlong Imperial Diet, and enjoy the feeling of being an emperor once. Of course, don't forget to sit in the Xing Palace next to Zhongxiang No.2 Middle School, where Emperor Jiajing once sat, and there are many ladies waiting for you:) Of course, if you want to eat the original "Panlong cuisine", you should go to a farmer who knows how to cook. How does it taste?