spiced Recipe
WillaMayert
In fact, the history of "Zhangcha Duck" is not very long, only less than 150 years old, and there is also an episode. <br />Legend has it that when Ding Baozhen, a famous official in the late Qing Dynasty, took office in Sichuan, he sent Huang Jin from Chengdu to the palace to serve Empress Dowager Cixi's meals. Huang Jinlin was a famous chef in Chengdu at that time. When he served Cixi in the Qing Dynasty Imperial Dining Room, he changed the smoked duck materials in the palace to Sichuan camphor leaves and tea leaves. The ducks he smoked were extremely delicious and very different from the original practice in the palace. It was deeply appreciated by Cixi. This dish has crisp skin and tender meat, dark red and oily color, delicious taste, and a special camphor tea aroma. In his later years, after Huang Jinlin retired and returned to his hometown, he brought the "Zhangcha Duck" back to his hometown in Sichuan. At present,"camphor tea duck" is famous all over the world and has become a famous dish at Sichuan cuisine banquets. <br />Nowadays, the practice of "camphor tea duck" is much more complicated. Throughout the various practices, many things have been added, such as glutinous rice juice, monosodium glutamate, sugar, five spices, etc. In fact, the method of making camphor tea ducks in the past was not so complicated, but the taste was oddly fragrant. It mainly uses Shaoxing's best rice wine, Sichuan's prickly ash and pepper, as well as salt, onions, ginger, etc. Its taste mainly comes from the aroma of Sichuan camphor leaves or camphor wood chips, scented tea, etc. after smoking. <br />Today, Huang Jinlin's ancient method is used to make this "camphor tea duck". The main practices of camphor tea duck are as follows;
WaylonWatsica
Ingredients: salt,vegetarian chicken,peanut,Hangzhou pepper,white sugar,Jiang,garlic,octagonal,oil,pepper,duck leg
LindaJast
Ingredients: ketchup,salt,cooked sesame,pork belly,sesame oil,onion,Jiang,garlic,octagonal,white vinegar,sugar,cinnamon,soy sauce,SUFU,pepper,sweet sauce,shisanxiang
MiguelSauer
Beijing's "stewed fried tofu" has a history of hundreds of years. Open the dusty ancient historical books and let me slowly explain. <br />As early as the beginning of the Ming Dynasty, the founding emperor Zhu Yuanzhang had not yet established his capital in Beijing. At that time, Beijing was only a border fortress trading city and an important place in the capital. At that time, Zhu Yuanzhang's fourth son, King of Yan, Zhu Di, was also the famous third emperor of the Ming Dynasty in history,"Emperor Yongle", and his fief was in Beijing. Beijing was a dangerous place at that time. The Ming Dynasty had just been founded and had not yet established itself. In the north, Xiongnu were eyeing the Central Plains, and in the south, banditry was rampant. Therefore, Beijing was the first strategic fortress in the north after the founding of the Ming Dynasty and an important barrier to resist the enemy. <br />The King of Yan was granted this place, which was also the beginning of political strife within the court. At that time, Empress Ma did not like Zhu Di. At her instigation, Zhu Yuanzhang was forced to have no choice but to canonize his four sons in Yanjing at that time. First, Zhu Yuanzhang wanted to keep his son away from the troubled places in the capital and avoid being framed by the later party. Secondly, the emperor also hoped to gain peace in the harem. As you may not know, the King of Yan had long had the ambition of a swan. It can be said that he broke down the jade dragon and flew the colorful phoenix, and opened the gold lock to drive away the dragon. Empress Ma's momentary jealousy released Wen Ke, who could stabilize the country, and the true son of heaven! <br />A woman's evil intentions would be punished. She wanted to let the King of Yan die in this dangerous place of northern Saibei. Unexpectedly, the King of Yan endured hardships and tasted courage, but secretly continued to grow stronger. Later, in the name of a clear monarch, the King of Yan led 100,000 cavalry to attack Jinling, killing hundreds of her followers, winning the throne, and causing death to the Ma family. Only then did the Ming Dynasty truly usher in the founding of the country! Zheng He's voyages to the West, and the publication of the Yongle Grand Ceremony's masterpieces were all masterpieces by Emperor Yongle. A generation of holy and wise kings was born from then on, and later historians would be even more exciting when they continued to write history! <br />Stop talking and return to the main story. Zhu Di was canonized in Beijing. He was a hero. He was protected by heaven and assisted by the divine monk Yao Guangxiao. The King of Yan managed the sixteen prefectures of Yanyun in the northern part of the country with great success. Not only did no major wars occur, but border trade was also developed. Merchants from south to north gathered, making the huge Yanjing very lively. In addition to Nanjing, the capital of the Ming Dynasty, Beijing was the only one in the country. With the prosperity and development of commerce, even the most inconspicuous "tofu" has traveled all the way from Jiangnan to Beijing, hehe! <br />When "tofu" spread to Beijing, there have been more and more ways to eat it, and the taste has been improved by combining the north and south. After hundreds of years of evolution, Beijing has formed its own characteristics. Tofu from the south was improved by the Hui and Han people in Beijing. Tofu became a precious and popular delicacy in Beijing. It went to the imperial kitchen and served on the emperor's table, and down to the delicious food in the homes of ordinary people in the city. Especially in the middle and late Ming Dynasty, after the opening of the "Liubiju" in the capital, condiments became more abundant, and the snack "Stewed Fried Tofu" appeared again, which has been passed down to this day through continuous improvement.
