Which emperor is the story of Panlong cuisine related to?

"Panlong cuisine" is also called "Panlong cuisine", commonly known as "rolling dice" and "cutting vegetables". Originated in Zhongxiang City, Hubei Province, it has enjoyed a high reputation for more than 460 years since the first year of Jiajing, and has been listed in China cookery books. 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, delicious, oily but not greasy. Every time you treat a guest, there must be a "dragon" dish on the table, which is known as the "dragon". Story 1 of the origin of "Panlong Cuisine": According to historical records, before the death of Zhu Houzhao, a Ming Wuzong, Zhu Houzong (later Emperor Jiajing), aged 14, went to Beijing from Zhongxiang, Hubei Province and inherited the Great Unity. After receiving the order, Zhu Houzong remembered his former teacher's instruction and decided to bid farewell to the teacher's house to catch up. The teacher was very happy to see that Zhu Houzong had not forgotten the feelings between teachers and students. That night, he thought hard and wanted to make a special dish of his hometown 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 and racing against time. The loud sound of musical instruments reached Xing Er from time to time. A chef named Zhan (nicknamed Pockmarked Zhan) was moved by this scene. Thinking of the emperor's accession to the throne, it was like a dragon flying into the sky, so he made a long dish for him to show his auspicious celebration. He thought that Xing Shizi (Jiajing) was used to eating delicacies, and this time he must be allowed to eat meat instead of meat to show his difference. 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 is really delicious, but don't eat meat, fish and eggs. When he went to Beijing, he took the chef Zhan to the palace to cook for the emperor. Since then, Panlong cuisine has become the court cuisine of the Ming Dynasty. Later generations praised Zhong Zhuzhi's ci as: delicacies and delicacies are not needed, water is rich and wine is fragrant. The room was full of guests and friends, carrying plates, rolling them and cutting them. "Panlong dish" takes lean meat, good meat and fat fish, chop them, steam them with mung bean powder and eggs, wrap them with egg skin, cut them into thin slices, each slice is about 1 min thick, steam them and fry them. Deep-fried until crisp and fragrant, the steamed slices are tender, smooth and delicious, and chopsticks have a sense of vibration when clamped. It is especially good to dip a little 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 created in the Xingguang Palace in Anlufu, Huguang (that is, where a row of red lanterns is hung in Zuoze, Zhongxiang No.2 Middle School, Hubei Province, and a ticket is like ten yuan). According to legend, in Zhengde 16 (A.D. 152 1 year) of Ming Dynasty, Zhu Houzhao, who was 3 1 year old, died of too much sex. 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 none of them left after his death. Modern medicine explains that sexual life is too frequent and sperm concentration is not enough, so it is difficult for a woman to get pregnant. Of course, these are far from the point. Zhu had no son to succeed him, and when he died, he made an imperial edict. After his death, his old mother recalled Zhu Houzong from the country of Anlu, and named Zhu Youfang King of De 'an and Zhu Youfang King of Weihui. Three imperial edicts were issued, saying, "First comes the king, then the minister". One is in Cangzhou, Hebei, only a few hundred miles away; Another one is only 1000 Li away from Beijing, while Xing (Zhongxiang) is more than 3,000 Li 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. So, a guest named Yan Song suggested: pretend to be Qin, get into the prison car and rush to Beijing day and night. This prevents officials along the way from giving gifts by mistake, and also prevents competitors from pursuing them. But Zhu Houzong is a vassal Wang Shizi, who is usually extravagant and generous, sitting in a prison car. Anyway, there are a bunch of friends pushing and pulling, and the coarse grains on the road are unpalatable, but it is inevitable that passers-by will doubt their prisoner status, so they order the cook in the yamen to cook a dish that eats fish but disappears. If he can't do it, his life will be in jeopardy. 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. Jando's wife saw that her husband was late and had not come back, so she came to see her husband with steamed Polygonum multiflorum Thunb. At that time, Zhan Duo was worried about his life and had something to eat, so he broke the skin of Polygonum multiflorum Thunb. Zhan's wife had a brainwave and realized the prescription! So the cooks were busy for a while under the instructions of Boss Zhan, and made a dish of eating fish but not fish: originally, the fish was chopped into mud, mixed with egg white, steamed and wrapped with cooked sweet potato skin to make several "simulated sweet potatoes". "Sweet potato" is delicious, not greasy, and delicious. Zhu Houzong took "Hongheng" on the prison car and went to Beijing to be Emperor Jiajing first, while Nanjing people were sure to win in his heart, sitting in a big sedan chair with 16 people and entering Beijing majestically. Along the way, officials kowtowed every 20 miles, ate once every 30 miles, had a small banquet every day and had 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. One person learned that chickens and dogs had ascended to heaven. Later, Jando 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 (cooking the oil film floating on the tofu pulp and picking it up as bean essence), named "Panlong dish", which is what Panlong eats. After Jiajing, he ate a new "Panlong dish". Since then, "Panlong dish" has become a delicious dish in Ming Palace. Later, Master Zhan retired and returned to his hometown. Naturally, court meals have also spread to thousands of families in Zhongxiang, and there have been new changes, replacing bean essence with 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 fortune. 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 colorful scenery on both sides of the Han River, fearing that no one would accompany him to play Zhong Xiang mahjong. During Zhongxiang's three or two years, many brands have sprung up in this dish: Xing Wangfu, Zhu Laoda, Jiajing Palace and Shang Jin Panlong Cuisine ... which became the first dish in China. When you eat this dish, slice it and put it on a plate. It is really fat but not greasy, slippery but not greasy, and has a long fragrance. It keeps jumping with chopsticks. Today, many hotels gild the lily and added the finishing touch. In fact, they are all carved with carrots. Can you see them or not? In short, it is delicious. It's Spring Festival again. If you go to Zhongxiang, you will definitely taste Wenfeng Winery, Panlong Imperial Diet and enjoy the feeling of being an emperor once. Of course, don't forget to go to the Xing Palace next to Zhongxiang No.2 Middle School, where Emperor Jiajing once sat, and there are many maids waiting beside him:) Of course, if you want to eat the original "Panlong dish", you still have to find a farmer who knows how to cook. How does it taste?