What is the origin of Zhonghe Decoction?

Zhonghetang is an authentic traditional dish in Qimen, Anhui Province, which belongs to Anhui cuisine. Strong fragrance, fresh and tender, not greasy, moderate thickness, suitable for all ages. In Qimen people's banquet, neutralization soup is essential, and it is the first dish on the table. Zhonghe was originally named "Zhonghe". Zhonghe is a river that originates in Qimen and flows into Poyang County, Jiangxi Province.

Chinese name

Zhonghetang

trait

Clear and fragrant

cook

Anhui cuisine

catalogue

1? history

2? working methods

3? Traditional Chinese medicine prescription

Zhong he Tang yi

Zhonghetang phase 2

Zhonghe tangsan

history

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Zhonghe soup is a famous dish in Qimen. Whenever Qimen people hold a banquet, neutralization soup is essential and is the first dish on the table. Zhonghe was originally named "Zhonghe". Zhonghe is a river that originates in Qimen and flows into Poyang County, Jiangxi Province. A river flows from Wuyuan in the east and a river flows from Zhide in the west. The East River, the West River and the middle reaches meet in the upper reaches of Poyang Lake and jointly pour into Poyang Lake. Both the east and west rivers are muddy, and only the middle river is crystal clear, rich in shrimp and especially delicious.

According to legend, when Fang Yue, a famous poet in the Southern Song Dynasty, was an official in Poyang Lake, the official office was there. When he saw that the water in the river was clear and bright and flowed from his hometown, he often went boating on the river in his spare time. Fang Yue likes tofu. Once, when he was making tofu blocks on a boat, he lacked seasoning. Seeing that there were many shrimps in the river, he caught some and cooked them with tofu. It's a first taste. It's really delicious. In the future, every time he cooks tofu, he will go to Zhonghe to make shrimp as seasoning, and he will also name this dish "Zhonghe Soup" and bring it back to his hometown. Gradually, by word of mouth, Zhonghe soup spread all over Qimen and became an indispensable delicacy at the banquet. It has more and more ingredients and tastes more and more delicious.

Because of the homonym of "river" and "harmony", "neutralization soup" was gradually changed to "neutralization soup", which means neutralization of many delicious foods. Moreover, on the emblem menu, it has become a very popular Anhui dish. The current neutralization soup is meticulous in practice and exquisite in ingredients. First of all, we should choose the best white tofu, carefully cut it into bean curd blocks the size of rice grains, and boil it with water to filter out the water to remove the beany smell. Then cut the appropriate amount of winter bamboo shoots, mushrooms, lean meat and so on. Cut into small pieces, put in tofu, add water, boil over high fire, and add more seasonings such as lard, onion, garlic, pepper, salt and monosodium glutamate. Its taste is so delicious that people can't get tired of eating it. Since the Southern Song Dynasty, Zhonghetang has a history of more than 700 years and is deeply loved by Qimen people. During the Republic of China, there was an old-fashioned restaurant with the largest scale and the longest history in Qimen, named "Zhonghelou", which has been used by other hotels ever since.

working methods

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Raw materials:

Tofu, shrimp skin (fresh water shrimp skin is preferred), fresh and thin ham, water-soaked mushrooms, fresh winter bamboo shoots, salt, fresh suet and chopped green onion.

Making:

First, cut about 1 kg of tofu into squares 0.5 to 1 cm square, blanch and take out for later use. Then 2 ~ 3 fresh thin ham hearts are diced; 1 Peel fresh winter bamboo shoots, wash them, cut them into rice grains, cut ham into pieces, soak them in mushrooms and Kaiyang (dried shrimps), and dice them for later use. Put all kinds of diced shrimps into a casserole, add diced shrimps and half a pot of chicken soup, bring to a boil with high fire, skim off the floating oil, add refined salt, simmer for half an hour to an hour, add diced tofu and a little oil, and simmer for about ten minutes. When the soup is completely cooked, sprinkle some chopped green onion and pepper, and a neutralization soup will be cooked successfully.

Note: first, tofu should be old tofu, so that you can see the traces of tofu in the soup, otherwise it will all be pasted in the soup. Second, the meat must bring some fat, so that the soup will have milky white soup. Third, it is best to use fresh mushrooms and winter (spring) bamboo shoots. In summer and autumn, water-borne mushrooms and tea bamboo shoots can be cut into pieces instead of fresh mushrooms and winter bamboo shoots.

In addition, simmer when cooking. Remember not to put soy sauce in Zhonghe soup, because only milky Zhonghe soup can see white diced tofu, pink diced ham, black diced mushrooms, green chopped green onion and other colors in the soup, and it is precisely because the color of Zhonghe soup is so colorful that it can make people drool and increase their appetite.

Traditional Chinese medicine prescription

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Zhong he Tang yi

Source: Monsoon Puji Fang Volume 20.

Composition of Atractylodes macrocephala 120g? Orange peel? Magnolia officinalis? 75g of ginseng, 75g of poria cocos and 75g of liquorice.

The usage is fine powder. Take 6 grams each time, use 150 ml of water, add 3 slices of ginger, fry until 100 ml, and take it on an empty stomach.

Indications: hypochondriac fullness, nausea and vomiting, loss of appetite.

Zhonghetang phase 2

Source: Brief meaning of medical prescription, Volume III.

Form a divine comedy and give birth to radish seeds? Scutellaria baicalensis Georgi (stir-fried with wine) Jiang Banxia Poria, Hawthorn and Maoshan Shuchuan Lotus (stir-fried with wine) 4.5g each.

Decoct with water.

Indications: red and white dysentery, acute interior and heavy interior.

Zhonghe tangsan

It consists of Rhizoma Atractylodis 1 kg (soaked in rice), Radix Aconiti (processed), Cortex Magnolia Officinalis (processed with ginger), Pericarpium Citri Tangerinae, Radix Glycyrrhizae and Fructus Tsaoko.

Source: Bian Que Shuxin Shenfang.

Indications are typhoid fever, dizziness, fever, runny nose and nasal cleaning. It's not contagious

At the end of the method.

The dosage is one tablet of 4 yuan and seven tablets of ginger, which are decocted in water and taken by myself.