Traditional Culture Encyclopedia - Hotel reservation - Delicious Yiliang roast duck, delicious can not stop.

Delicious Yiliang roast duck, delicious can not stop.

The origin of China Roast Duck, according to the "China Cooking Ceremony", originated from the court of the Tang Dynasty. However, its source is unknown and the evidence is difficult to determine. And there are solid records, which were actually seen in the late Qing Dynasty. In the sixth year of Xianfeng in Qing Dynasty (1856), Yiliang became a soldier. Cen, who rose from Yiliang to Governor Yunnan-Guizhou, formed an alliance with Yang, Cai Biao and How Ren, and drank raw chicken blood wine at the Shunhelou Hotel opened in Cao Shi, Xiabei Corridor, Huaqiao County.

Yu Ying, who loves food, had a whim and asked the shopkeeper Jian Cao to try burning the whole duck with chestnut charcoal. Delicious and fragrant, eat a lot. This method of roast duck with open flame was invented by Yiliang. Later, Cen and others became the administrative officers of the Qing court, with He and Cai Biao as the military gate and the street scholar in charge of Wuhua Academy in Yunnan. Every time these people return to Yiliang, they will go to Shunhelou to eat Cao's roast duck.

When the interest was strong, Yu Ying once recalled: "I came up with this taste." Chen Mingyu said, "Just call it' Kung Pao Roast Duck'." Bao Gong is an elegant name in the governor's office. Cen was an official at that time, so Chen Mingyu said something. In today's dishes with Yunnan flavor, it is also the idea of Cen Yu Ying to put chopped dried peppers into the pot before adding other meat dishes, such as "kung pao chicken" and "Kung Pao Cabbage".

Therefore, the exact names of dishes should be "kung pao chicken" and "Kung Pao Cabbage". Immediately, I wrote a book and gave it to Cao's Shun He Lou: "Delicious food can attract visitors from all over the world, and incense can attract immortals in the cave", which specially praised this "Kung Pao Roast Duck". This couplet has been quoted by catering circles in other places, but I gradually forgot that it was written by Chen Mingyu, and I didn't know that it was specially written for "Kung Pao Roast Duck". Cao Shi roast duck with open flame, until Liu Wen, a dog street man, came back from Beijing, learned the method of stewing with dark fire, which spread to Yiliang, and the barbecue in Cao Shi was also improved.

According to legend, during the Hongwu period of the Ming Dynasty, Zhu Yuanzhang named Fu Youde of Yingchuan as the head of the southern expedition, led thousands of troops to Yunnan, and brought his own chef. The most famous roast duck in Nanjing is made by the master "Li Roast Duck". Later, when Yunnan was unified and returned to the south, Ying Guogong, who was blocked, was only given a white silk by Zhu Yuanzhang and hanged himself.

Hearing the news, Li Roast Duck was afraid to go back to Nanjing, so he started a roast duck business in Dog Street in Yiliang and Penglai Township in Yiliang, opened a Dianyi Roast Duck Restaurant and married a girl named Mao. Today, Li Roast Duck is the 28th generation. In addition to being roasted and sold now, Yiliang roast duck has also set up a flexible packaging food factory. All the raw materials are tender and strong ducks within 40 days, and the "Dianyi" brand soft-packed Yiliang roast duck is made by secret recipe handed down from ancestors.

Soft-packed roast duck is not only fat but not rotten, with pure flavor, and can be eaten on the same day without preservatives. Moreover, more than ten series products of "Dianyi" brand, such as roast duck, roast duck feet and roast duck wings, have been built and sold in major shopping malls in Kunming.