The first course is called Jiuzhuan large intestine. This dish is not a palace dish, but a dish created by Jiuhua Building in Quancheng during Guangxu period. At that time, its name was very grounded, called braised large intestine. This dish is very complicated, but everyone who has eaten it said that it made him aftertaste for a long time, so it was later renamed Jiuzhuan large intestine at the request of the guests. As soon as the name was changed, the style immediately came up!
The second dish is called sweet and sour tenderloin, which is actually available in all major cuisines, but as long as it is sweet and sour, people will not accept it if they bring Lu. What kind of sweet and sour do you want to cook Shandong cuisine? Isn't this exclusive to the major cuisines in the south? That's really wrong. This dish is said to be exclusive to Empress Dowager Cixi. At that time, Empress Dowager Cixi couldn't eat, and the chefs were sweating. At this time, a handsome boy successfully created this dish. Empress Dowager Cixi tasted it, and it was sour and sweet, and it was quite appetizing, so it was greatly given to the chef. Later, the handsome boy went back to the south and spread it.
The third course is called Chaotian Pot, which is more grounded. The most famous place for this dish is Weifang. During the Qianlong period, people could only go to the market to trade things, but the problem came. At that time, people could only walk on foot. When they were hungry and tired, they felt very cold when they sweated in winter. At this time, the appearance of Chaotianguo skillfully solved this problem. The practice of chaotianguo is relatively simple, and the pig viscera is directly placed in a large iron pot. After cooking, take it out and cut it into strips, then put it in steamed bread or single cake, and drink soup repeatedly while eating steamed bread, which will soon be warm. The reason for taking this name is that merchants will not put the pot cover for convenience, so they are directly called Chaotian Pot.