Chinese Food
Farewell my concubine, a traditional famous dish in Xuzhou, Jiangsu Province
(202385 views)
Farewell My Concubine is a famous traditional dish in Xuzhou, Jiangsu Province. This dish was created by ordinary people in Xuzhou to commemorate Xiang Yu, the leader of the uprising army at the end of Qin Dynasty, the hero of the Western Chu Dynasty, and Yu Ji, the most righteous and beautiful woman in China. It has been handed down from generation to generation and has been handed down to this day. It is said that on the eve of the Anti Japanese War, Mei Lanfang, the master of Peking Opera, went to Xuzhou to perform farewell my concubine. The whole city became a sensation. After the performance, the host gave a farewell banquet. One dish on the table was Farewell My Concubine. As soon as the dish was served, I saw a large porcelain basin with turtle and chicken. The soup was mellow and full-bodied. The chicken and turtle were fresh, tender and crispy. After Mr. Mei tasted it, he appreciated it very much. He even ate two turtles. The rest of the guests on the table also applauded. It turns out that turtle and farewell, chicken and Ji are homophones. Turtle and chicken are farewell and Ji. This famous dish borrows the homophony of chicken and turtle to set off the historical theme of farewell my concubine. It has a euphemistic meaning and a wonderful artistic conception.
Cooking ingredients
Cooking Steps
Step1:First, clean the hen and cut into large pieces. Steam and slice the ha
Step2:Boil the water in a boiling pot. Turn off the heat and put the cleaned turtle into it. Soak it and quickly fish it up
Step3:Take off the skin film and dirty clothes on the back of abdomen. Cut off and wash them for use
Step4:Put the chicken and the turtle in the cold water pot respectively. Blanch the onion and ginger for 5 minutes. Wash with warm water
Step5:Blanched chicken and turtle. Put them in a saucepan. Add enough water, scallion knots, ginger slices, capsaicin and fragrant leaves
Step6:Turn to low heat and simmer for 1.5 hours after the fire is over
Step7:Add ham slices and boiled wolfberry. Stew for another 10 minutes. Season with salt.
Cooking tips:There are skills in making delicious dishes.
