Confucius cuisine has been preserved due to the special status of the Confucius House in the feudal dynasties of the past dynasties. It was an official cuisine during the Qianlong era. Confucian cooking is basically divided into two categories. One category is banquet meals; the other category is daily family meals. Although banquet dishes and home-cooked dishes are sometimes interchangeable, there are differences in cooking. The vicissitudes of history and the passage of time. Feudal dynasties rose and fell one after another. After the elimination of history, it is really rare that the official cuisine can be passed down in its entirety. The Confucius Mansion in Qufu, Shandong Province, a famous ancient cultural city in my country, is also called Yanshengong Mansion. This majestic palace-style mansion faces south with three doors and six doors. On the forehead of the door hangs the word "Holy Mansion" in gold on a blue background. It is the residence of the descendants of Confucius. In China's feudal society, the Confucius Mansion was both the residence of a duke and the home of a saint. It was "the first family in the world" and was more noble than the emperor's home. Rulers of all ages have named the descendants of Confucius "saints". Until Chiang Kai-shek in 1935, he named Kongde, the 77th descendant of Confucius, as the "Reporter of the Most Holy Master of Dacheng" and was given "special appointment officer treatment", all of which were promoted to higher ranks. Exquisite Confucius Cuisine
From the Ming and Qing Dynasties to modern times, due to the "imitation of Yan Shenggong" in the past dynasties, officials were ranked "first among civil servants" and their power was very prominent. "You never tire of fine food, and you never tire of fine food" is a statement by Confucius, which has always been passed down as a famous saying about diet. The descendants of the Confucius family in the Confucius Mansion are even worse than the saints in terms of diet. Therefore, after the labor of thousands of cooks, the unique Confucian cuisine was created.
The first category of Confucius cuisine is banquet food. Confucius banquets are specially prepared for receiving distinguished guests, taking office, birthdays, family days, weddings, funerals, and birthdays. The banquet has different specifications according to the hierarchy of the monarch, minister, father and son. The first-class "Manchu-Han banquet" used to receive the emperor and imperial ministers was set up according to the specifications of the Qing Dynasty state banquet. It used a full set of silver tableware and served 196 dishes, all of which were delicacies from the mountains and seas, such as bear paws, bird's nests, shark's fins, etc., which are Manchu's " Whole lamb with barbecue". Another kind of high banquet for celebrating birthdays: There are four "high banquets" on the banquet, which are cylinders made of glutinous rice flour, like a thick candle. The outside is made of various dried fruits into patterns and glyphs, and the words There are auspicious words such as "live longer than Nanshan", each word, placed on a silver plate, becoming a special decoration for the banquet, solemn and elegant. There are many anecdotes in the dishes of Confucius: "Confucius' first-grade pot", named after Yan Shenggong was the first-grade official of the dynasty; "Daizi Shangchao" and "Daizi Shangchao" "Embrace Carp" are both served in one large and one small In the same tableware, it is a metaphor that generations have been officials and served in court. These dishes are complete in shape and cannot damage the skin or bones, so it is very difficult to control the heat, seasoning, shaping, etc. "Fairy duck" is a large dish. In order to maintain the original flavor of the fairy duck, the duck is put into a casserole, covered with a piece of paper, and steamed in water. In order to accurately control the time, incense is burned during steaming, and the time of three sticks of incense is enough, so it is called "immortal". According to legend, this was forced out of the dish. Yan Shenggong demanded that the dish be cooked and served immediately while it was hot, without delay, cooked thoroughly, and on time. The chef came up with a way to light the incense and time it, which became a good saying in cooking. Kong Mansion has a unique self-baked dish that does not come into contact with fire. For example, grilled flower basket mandarin fish: Season and shape the clean mandarin fish in the grilled flower basket, add oil, and then wrap it in bread. Wrap the fish tightly, place it on an iron hook, and grill it on both sides over a charcoal fire. The flavor is not lost, and the color is white and tender. Eaters know the taste but not the method. It was once a secret recipe of famous dishes in the Confucius family. Roast duck and roast suckling pig are both listed as banquet dishes in Confucius Mansion, and are called "red roasted dishes", which means that the roasted dishes are ruddy and bright. One type is daily home meals. The other type of dishes in Confucius is "home-cooked dishes", from rice porridge, pancakes, pickles, tofu to bean sprouts, Chinese toon, eggs, and eggplants. These common snacks from the folk are exquisitely prepared by Confucius chefs. The production has become a unique dish of the Confucius family. The principle is "carefully prepare the vegetables and stir-fry the vegetables with sugar". Therefore, the dishes of Kong family also have a unique flavor. Bean sprouts are made by removing the buds and roots from the bean sprouts and quickly frying them in clear oil. They are crispy and refreshing. They were praised by Emperor Qianlong. Toon buds are also commonly used vegetables in spring among people in eastern Shandong. The Confucius Mansion receives hundreds of kilograms of fine toon buds every year for a year's consumption. In the home-cooked dishes of Confucius, local products are often used to cook various Yuqian shrimps
Ingredients for first-grade tofu: 750 grams of tofu, 25 grams each of mushrooms, winter bamboo shoots, water chestnuts, and ham, scallops, water Take 50 grams each of sea cucumber, lean pork fat and fresh shrimp.
How to make first-grade tofu: scallops, sea cucumbers, mushrooms, winter bamboo shoots, fat and lean meat, water chestnuts, and ham are cut into cubes, blanch them together with the shrimps until dry; add cooking wine and pickle with refined salt; slice the elbows; peel the tofu slices and put them together as a cover , make a hole in the middle and fill it with stuffing, cover it, place elbow slices around it, put it in a casserole, add stock and seasonings, simmer for 1 hour and put it into a bowl; boil the original soup to thicken, pour it on the tofu and serve. Edit this paragraph: longevity duck soup Ingredients: 250 grams of boiled duck breast; 40 grams of lean ham; 15 grams of mushrooms; 3 egg whites; 15 grams of winter bamboo shoots. Preparation method: cut duck breast and winter bamboo shoots into cubes; cut ham into strips; cut one mushroom into two pieces and simmer them with the winter bamboo shoots in raw soup; beat the egg whites into a paste, put them into a greased plate, and cut them into a shape of 15 cm in diameter and 1 cm thick. into a round shape, put ham strips on top to form the character "Shou" and steam for 2 minutes; take it out; add three sets of soup, diced duck, diced bamboo shoots, mushrooms, cooking wine and refined salt into a ladle, bring to a boil and remove the foam, pour into the soup plate, and steam the If the word "Shou" is good, push it into the plate and it's ready. Edit this paragraph: Jade Shrimp Rings Ingredients: 500 grams of large green shrimps, 200 grams of jade shrimp rings, and 200 grams of tender cucumbers. Preparation method: Clean the shrimps; wash the cucumbers and cut them into discs; poke a small hole in the middle, pierce the tails of the shrimps, and serve on a plate. Pour the shrimp rings into a 80% hot oil pan and pour out the oil. Heat the sesame oil until it is 50% hot, add peppercorns to the pan, add minced ginger, cooking wine, stock, refined salt and shrimp rings, stir-fry and serve. Edit this paragraph Four large pieces of bird's nest Four large pieces of bird's nest with gold and silver duck pieces: Ingredients: 100 grams of agarwood, 1 boiled duck about 750 grams, 100 grams of lean ham, 100 grams of chicken tenderloin, 2 egg whites . Preparation method: mince the ham, add egg white and mix well, slice the remaining ham into slices; remove the bones from the boiled duck and cut it into rectangular pieces; remove the tendons from the chicken tenderloin and mince it; add egg white, stock and refined salt, mix into chicken stock, and spread it on a greased plate Mark out the word "Wan" on the plate, add minced ham and steam for 8 minutes, then remove the rest of the word "Wan". Arrange the duck pieces and ham slices alternately in a bowl, add three sets of soup and seasonings and steam for 60 minutes. Pour the juice into the bowl and place the word "Wan" on it. Yancai Zhijing is located around the word "Wan"﹒ Boil the three sets of soup, remove the foam and pour it into the bowl. Bird's Nest Shredded Red and White Duck: Ingredients: 100g agar-agar, 50g cooked duck breast, 50g boiled duck breast, 300g chicken tenderloin, 2 egg yolks. Preparation method: Shred duck breast and duck breast; remove tendons from chicken tenderloin and make puree. Add 1/5 of egg yolk and seasonings to make a yellow material. Steam for 10 minutes and take out. Chop into pieces and add egg white to mix evenly. Add the rest to egg white and three sets of soups. Stir the seasonings into chicken stock﹒ Agar agar is used to cleanse and control water, and is torn into shreds. Spread 4/5 of the white chicken stock into 10 trapezoidal pieces on the plate, and place agar-agar between the red and white silk. Shape the remaining chicken stock into a round shape, mark out the word "Shou", and fill it on the yellow material. Steam for 10 minutes, take out the character "Shou" and place the steamed cubes around the room. Boil the three sets of soup and pour it into the bowl. Bird's Nest Three Fresh Shredded Ducks: Ingredients: 100g agar-agar, 75g boiled duck breast, 50g each sea rice and sea cucumber, 50g pork fat, 10 water chestnuts, 3 egg whites , 250 grams of clean mandarin fish meat, 25 grams of fresh edamame. Preparation method: Cut duck breast into shreds; cut sea cucumbers and water chestnuts into cubes; mince sea rice; blanch edamame to make puree; add egg white and mix thoroughly; mandarin fish meat, fat meat to make puree; add egg white, stock, and seasonings and mix into fish stock; Spread 1/4 of it on an oiled plate, cut it into a circle, mark it with the word "无", and fill it with mashed beans. Add the rest to the sea cucumber, water chestnuts, and dried shrimps, mix well, and make balls into balls. Dip the shredded preserved meat evenly and steam for 10 seconds. Minutes, put the shredded duck balls into the bowl. Tear the agar-agar into shreds and place it on the duck shredded balls. Put the word "无" on it. Boil the three sets of soup, remove the foam and pour it into the bowl. Bird's nest with mushrooms and fat chicken: Ingredients: 100g of agarwood, about 500g of boiled hen, 200g of chicken tenderloin, 25g of fat, 50g of mushrooms, 25g of shiitake mushrooms, egg white 3. Preparation method: remove the tendons from the chicken tenderloin and mince the fat, add egg whites, mix three sets of soups to make chicken stock, blanch a piece of mushroom in water until dry, mince the shiitake mushrooms, add egg whites and mix thoroughly, clean the oats and tear them into shreds. Remove the bones from the boiled chicken, tear it into pieces, add cooking wine, and marinate with refined salt to taste; spread 2/3 of the chicken ingredients on the boiled chicken pieces, and spread the remaining ingredients on an oiled plate into a round shape, marking out the "frontier" word, fill in the shiitake mushrooms, steam for 10 minutes, change the steamed fat chicken into small elephant eye pieces, steam for another 8 minutes, put it into the bowl; put the word "jiang" on the chicken pieces, place mushroom agarwood around it, Boil the three sets of soup, remove the foam, pour into the bowl and serve.
Fried chrysanthemum shrimp buns Ingredients: 250 grams of shrimp, 500 grams of lard, 3 egg whites, sea cucumber, mushrooms, water chestnuts, ham, and appropriate amount of lard.Preparation method: cut shrimp into two pieces, dice sea cucumber, water chestnuts, mushrooms, and ham, blanch until dry, then put on a plate, add seasonings and marinate for 5 minutes, then add egg white and starch to mix well to prepare the filling; cut pork net oil into 5 pieces Make a small piece of 8 cm square, put stuffing on it, tie it up, and dip it in the egg white batter; heat the oil pan until it is 50% hot, add the shrimp buns one by one, fry until golden brown, take them out, and cut each one into 4 petals to look like lotus flowers. Shape and serve. Edit this paragraph: Pearl Bamboo Shoots with Sea Rice Ingredients: 350 grams of Pearl Bamboo Shoots, 50 grams of Dried Sea Rice. Preparation Method: Cut the Pearl Bamboo Shoots in half along the body, blanch them, cool them with cold water and then dry them. When the sesame oil is cooked for 5 minutes, fry the minced ginger, cook with cooking wine, add sea rice, pearl bamboo shoots, stock, refined salt, stir-fry and serve. Edit this paragraph Qianlong and the Confucius Mansion’s delicacies: A visit to the Confucius Mansion “Eating” is a major feature of the Confucius Mansion. By the Qing Dynasty, the kitchen of the Confucius Mansion could keep up with the royal dining room of the imperial palace. The cuisine of the Confucius Mansion was called government cuisine, and the banquets of the Confucius Mansion were sumptuous and comparable to the food in the palace. Not only are there various types of banquets: birthday banquets, wedding banquets, family banquets, casual banquets, Manchu-Han banquets, etc., there are also various tastes of food, and the specifications are divided into high, medium and low, including agar-agar. Full banquet, shark fin banquet, wishful banquet, full suo banquet, forty large bowl banquet, three large piece banquet, and ten large bowl banquet. The highest-end Manchu-Han banquet has 404 pieces of tableware and 196 dishes. The Confucian banquet not only pays attention to color, aroma, taste and shape, but also needs to add a "vessel" and a "meaning". "Utensils" means that food also requires beautiful utensils. The utensils and utensils for the Confucius' banquet are all custom-made. The utensils are made of porcelain, gold, silver, copper, tin, and the shapes are square or round. , Yuanbao-shaped, Bagua-shaped, cloud-shaped, the ones holding fish are in the shape of fish, and the ones holding duck are in the shape of duck. Anyway, the dishes are deformed with the utensils. To talk about the "meaning", it cannot be said in a few words. Many dishes in Confucius House add a lot of interest from the word "meaning". According to historical records, when Emperor Qianlong of the Qing Dynasty came to Qufu, the Confucius Mansion entertained him with a Manchu-Han banquet with 196 dishes. Before the banquet, with lanterns hanging high and red candles shining brightly, Emperor Qianlong took his seat to the sound of drummers playing fine music. The dishes include bird's nests, shark's fins, sea cucumbers, scallops and other precious things, and the names of the dishes are even more beautiful, such as One Hatching of Two Phoenixes, Royal Belt Shrimp, Bamboo Shadow Sea Cucumber, The Best of the Day, Fairy Duck, Green Dragon in the Snow, Snow Sweeping Plum Blossoms, Eight Immortals Crossing the Sea, Nao Luo Han waited, but Qianlong was tired of eating delicacies from the mountains and seas in Beijing, so he took the dishes one after another intact. Duke Yansheng, who was serving the meal at the side, was very anxious and sent a message to the chef to find a solution. The chef was in trouble and thought: He doesn't want to eat precious and famous dishes, so what should he eat? After thinking for a while, it happened to be spring, so he sent someone to bring back a handful of apricot leaves. The chef boiled the sugar, then put the apricot leaves into the sugar water. When they were cooled, they were shiny on the outside and bright green on the inside. They were very beautiful and named them Glazed Apricot Leaves. Qianlong ate this dish and thought it was delicious. He thought: After all, Confucius cuisine is the best. Since then, Yan Shenggong finally breathed a sigh of relief, and the chef also knew that the emperor liked that bite. So they fried the bean sprouts with a few peppercorns. Qianlong ate it and said it tasted good. After passing through the emperor's mouth, bean sprouts were immediately valued a hundred times in the Confucian family's recipes. Not only could they be served at grand banquets, they also became a traditional dish of the Confucian family. So the bean sprouts were removed and stir-fried with diced tofu, which was named dingxiang tofu. The chef also came up with a mung bean sprout dish called "Golden Hooked Silver Bar", which is to cut off the stems and stems of the mung bean sprouts, stir-fry the dried shrimps first, and then put the selected mung bean sprouts on top. The dried shrimps will be red and green. The bean sprouts are silver. There is no such dish in the palace. Qianlong ate it with gusto, so it became a traditional dish in the Confucius family. Second Visit to the Confucius Mansion Qianlong came to Qufu again and again, and Yanshenggong and the chefs of the Confucius Mansion really worked hard to come up with a lot of tricks. There are two ginkgo trees from the Song Dynasty in front of the Poetry Auditorium of the Confucius Temple. Although nearly 800 years have passed, the female ginkgo tree still bears a lot of fruit in spring and autumn. So I took the ginkgo from the Poetry Auditorium, added honey and sugar to make a dish, borrowed from "The Analects of Confucius" "" records the story of Confucius teaching his children to learn poetry and etiquette, named "Poetic Etiquette Ginkgo". The leaves of the Shili ginkgo tree can be made into dishes that the emperor likes to eat, but what about the crops in the field? After peeling the young corn, it looks like pearls. Needless to say, the corn kernels and cobs are very tender. Use it When the sea rice is cooked in soup, it tastes particularly fragrant, so it is nicknamed "Pearl Bamboo Shoots". The chefs of the Confucius family used these ordinary things to make expensive dishes that even the emperor liked. However, the stinky tofu and smoked tofu that Qianlong loved to eat were not the skills of the Confucius chef. There are also tofu households in Confucius Mansion. In Xuyuan Village next to Qufu City, there is a family named Han. The two brothers live separately.
They are all tofu farmers in the Confucius Mansion. Boss Han delivers tofu to the Confucius Mansion every day, and then makes some and sells them. He makes some tofu residue and eats it with vegetables. One year, it was hot and rainy in March and June. After the tofu was made, other than sending it to the Confucius family, the rest could not be sold. In the past, the poor could not afford tofu, so they had to cut it and put it away. Marinate in a basin of salt water. Unexpectedly, it has not stopped raining for seven or eight days, and the tofu has grown hair. The areas close to the salt water are red, and the areas not soaked in salt water are grayish white. The man threw it away according to his wishes, but the woman was reluctant to part with it. She picked up some with chopsticks and tasted it. The salty taste was quite good. Then he rolled it up with pancakes and ate it. The child wanted to eat it when his mother saw it, and the man also tasted it. Ha! It smells bad but tastes delicious. Later, pepper and aniseed were added, and it tasted good. When the man went to the Confucius Mansion to deliver tofu, he brought a piece and said, "Give me some side dishes to try." Yanshenggong first said that it smelled bad and he couldn't eat it. I tasted it and took it. Qianlong had just had a Man-Han banquet at the Confucius Mansion. Yan Shenggong brought a small piece of stinky tofu on an jade plate and said, "This stinky tofu looks ugly, but it tastes delicious." When Qianlong saw it, he felt very uncomfortable. I barely tasted it with chopsticks, wow! It tastes really good. Qianlong said happily: "Give me your tofu shop." When Qianlong returned to Beijing, he really took this tofu shop with him. Since then, Beijing has also had stinky tofu. There are two brothers. The elder brother went to Beijing because he made stinky tofu. The second child of the Han family also encountered the cloudy weather this year, and the tofu he made was not sold, so the second child cut it up and put it away. It was left to dry on the grate. When the fire was lit, the grate was accidentally burned. Some of the tofu on it was burnt and some became yellowed. The old ones couldn't be combined and were all thrown away, so they boiled the yellowed ones in salt water. When they ate them, they felt that the taste was unusual, so they gave it to Yan Shenggong to try. Yan Shenggong thought it was good, so he added cinnamon, cinnamon, etc. to it. Once the condiments are cooked, the taste is really indescribably delicious. Third Arrival at the Confucius Mansion Qianlong came to Qufu again, and the Confucius Mansion gave him a tofu feast. That is to say, the banquet is all made of tofu. There are tofu, clove tofu, steamed tofu, chicken soup tofu, hibiscus tofu, lotus tofu, smoked tofu... Smoked tofu... Qianlong was particularly interested in smoked tofu. Entered Furong Tofu Jingli. Lotus Tofu Another time, Qianlong ate a stir-fried radish dish at the Confucius Mansion and thought it was delicious, so he ordered this dish again the second time. After returning to Beijing, I still wanted to eat this dish and asked the imperial chef to make it. But after tasting it, Qianlong frowned and said, "The stir-fried radish we had at the Confucius Mansion was pear-flavored. Why didn't you stir-fry it with that flavor?" In anger, he drove the imperial chef out of the palace. He also asked an imperial chef to stir-fry it. When Qianlong ate it, he found it was not as good as before, so he was kicked out of the palace. Several of them were driven away one after another, and the imperial chefs were all frightened. One of them suddenly said, "I think we should go to the Confucius Mansion to learn the craft!" The imperial chefs all said it was a good idea. So the two imperial chefs came to Confucius' Mansion, wrote a discipleship note, and went to Confucius' Mansion to recognize their disciples. When he arrived at the gate of Confucius' mansion, he was blocked by the gatekeeper. Asked: "Have you brought it?" The two imperial chefs said: "I have brought the post. I am here to learn from the chef in the house. Please inform me." The gate officer said: "80% of the time. You haven't been here before, have you?" The two royal chefs said, "This is your first time here." The doorman said, "That's no wonder. You want to see the master of my kitchen. Do you know the rules of my house?" "What rules?" "I want a big gift of three hundred and two and a small gift of two hundred and four. If you have it, I'll see you. If you don't have it, don't see me." The two royal chefs had no choice but to spend money and go in and recognize the chef of the Confucius as their master. It’s true: if you don’t see it, you don’t know it, and if you don’t do it, you can’t do it. The method of stir-frying radish is: first cut the radish into shreds, put it in boiling water for a while, then put it in cold water to soak the radish flavor. When frying, add pear juice, and the pear flavor will come out. If you don't have a teacher, you won't learn a skill. The two imperial chefs returned to the capital and fried radish vegetables according to the methods they had learned. Qianlong ate with gusto again and smiled happily. Edit this section Famous Banquets Confucius's Mansion Banquet Confucius's Mansion Banquet [1] is a model of ancient Chinese banquets with comprehensive etiquette and rigorous procedures. Confucian banquets pay attention to ceremony. Since the Qing Dynasty, the first class banquet was the "Manchu-Han banquet" for entertaining the emperor and the emperor, also known as the "Manchu-Han banquet". It was the standard of state banquets in the Qing Dynasty. A banquet requires 404 pieces of tableware, and each piece of tableware is divided into two layers. There are 196 dishes to be served at the full banquet, including Manchu whole-sheep barbecue, Han camel hooves, bear paws, hericium, bird's nest, shark's fin, etc., as well as whole boxes, hot pots, soup kettles, etc. It would take ten people four full days to taste all 196 dishes. The second level is banquets for birthdays, festivals, and entertaining guests. The dishes vary according to the type of banquet. For example, the Confucius Banquet now held for tourists adopts the second-class banquet method.
Reference Catalog Origin of Cuisine Classification of Confucian Cuisine One Category is Banquet Food One Category is Daily Family Meals ﹕ Red and white duck shreds with the word "Shou" in the bird's nest: Three fresh duck shreds in the bird's nest without the word "jiang": Fatty chicken with mushrooms in the bird's nest with the word "jiang": Fried chrysanthemum shrimp buns, sea rice, pearls and bamboo shoots Qianlong and Confucius delicacies 1 to Confucius 2 to Confucius 3 to Confucius' famous banquet The Origin of Confucius Banquet Cuisine Classification of Confucius Cuisine One category is banquet food, the other category is daily home meals. One is tofu with longevity characters, duck soup, jade shrimp ring, bird's nest, four large pieces of bird's nest, gold and silver duck pieces with thousands of characters: Bird's nest, longevity character with red and white duck shreds: Bird's nest without Three Fresh Shredded Ducks: Bird's Nest, Chicken with Mushrooms: Fried Chrysanthemum Shrimp Buns, Sea Rice, Pearl Bamboo Shoots, Qianlong and Confucius Cuisine 1 to Confucius 2 to Confucius 3 to Confucius' Famous Banquet Confucius Banquet Expands various dishes. There are dozens of kinds of "shrimp" dishes, such as: Yudai shrimp, Yuqian shrimp, emerald shrimp, three delicacies shrimp, pine nut shrimp, pine nut shrimp, pine nut shrimp, fermented bean curd shrimp and so on.