1. Dongpo meat

According to legend, it was created by Su Dongpo, a poet in the Northern Song Dynasty (Meishan, Sichuan). Dongpo meat originated from Huanggang, Hubei. 1080, Su Dongpo went into exile in Huanggang, where pigs were plentiful and meat was cheap, so he came up with this method of eating meat.

Dongpo Meat was first created in Xuzhou. "Famous Cuisine in Ancient and Modern Xuzhou" records that when Su Shi became well-known in Xuzhou, the Yellow River burst, and Su Shi took the lead in building dikes to protect the city with the people of the whole city. Xuzhou people slaughtered pigs and sheep and went to the government to comfort them. Unable to refuse, Su Shi instructed his family to cook braised pork and return it to the people. After eating, people feel fat but not greasy, crispy and delicious, so they call it "Sichuan style pork". When Su Shi demoted Huangzhou, he sang "Cooking Meat": "Huangzhou is a good pork, and its price is as cheap as dung. The rich refuse to eat, and the poor don't know how to cook. Slow fire, less water, beautiful when the fire is enough. People began to imitate each other and dubbed it "Dongpo Meat". When Su Shi was appointed as the second magistrate of Hangzhou, he made great contributions to dredging the West Lake. When everyone gave him wine and meat to celebrate the New Year, Su Shi ordered pork and wine to cook for migrant workers. His family mistakenly thought that rice wine and pork were cooked together, but everyone felt crisper and better after eating. The reputation of "Dongpo Meat" slowly spread all over the country.

2. Buddha jumps over the wall

Buddha jumps over the wall, the first traditional dish of Fujian cuisine. According to legend, this dish originated in the late Qing Dynasty. An official of Yangqiao Lane official bank held a banquet at home, inviting Zhou Lian, the chief secretary, and the official's wife to cook in person. More than 20 kinds of raw materials, such as chicken, duck and meat, were put into Shaoxing jar and carefully simmered into a meat dish. Zhou Lian was full of praise after tasting it. After that, Zhou Lian took the official chef Zheng Chun to visit the official bank. After returning to my office, Zheng Chunfa carefully studied and reformed the materials, using more seafood and less meat, and the effect was better than the former.

1877, after Zheng Chunfa opened the "Juchunyuan" restaurant, he constantly studied and enriched the raw materials of this dish, and the dishes he made were rich in flavor and widely praised. One day, several scholars came to the museum to drink and taste dishes, and the museum official held an altar of dishes and sent them to the scholar's table. The lid of the altar was lifted and the room was filled with meat and incense. The scholar was intoxicated by the smell of incense. Someone asked the name of this dish. A: It has not been named yet. So the scholar improvised poems, including a poem cloud; "The altar is full of meat fragrance floating around, and the Buddha hears it and abandons the bomb wall." Everyone was surprised. Since then, quoting the meaning in the poem: "Buddha jumps over the wall" has become the proper name of this dish.

3. The Eight Immortals crossed the sea to make arhats.

The Eight Immortals crossing the sea to make arhats is the first famous dish of Confucius' festive birthday banquet. From the early Han Dynasty to the late Qing Dynasty, many emperors went to the Confucius House in Qufu to offer sacrifices, among which Emperor Qianlong went there seven times. As for dignitaries and literati, more people went to worship, and Confucius often hosted banquets. The Eight Immortals crossing the sea to make arhats is one of the famous dishes in Confucius' house, with complete materials, fine production and strong flavor. This dish is mainly made of shark's fin, sea cucumber, abalone, fish bones, fish belly, shrimp, chicken, asparagus and ham. Chicken is regarded as "Lohan", and eight kinds of main ingredients are "Eight Immortals", so it is named "Eight Immortals Crossing the Sea to Make Lohan". As soon as this dish was served, I immediately began to sing, enjoy the food and go to the opera. It was very lively.