Hello friends, today Xiaobian brings you a famous dish of our Shandong Weifang: Chaotian Pot! (It and Sichuan hot pot are completely two concepts ha).)
First of all, let's introduce the origin of the delicacy of Chaotian Pot:
It is said that chaotian pot originated from the folk during the Qianlong period of the Qing Dynasty and is related to Zheng Banqiao. It is said that when Zheng Banqiao took office in Weifang, he was very concerned about the lives of ordinary people. One winter, he went to the market to go out on a tour, and saw that the farmers in Weixian (now Weifang) at that time could not eat hot rice due to the cold weather, so someone set up a large iron pot in the market to cook hot rice for passers-by, and the pot was boiled with all kinds of pig goods (pig heart, pig liver, pig intestine, pig belly, etc.). After the water boils, the meat is boiled, and the customers sit around the pot, and the chef scoops hot soup, adds some coriander and soy sauce, and prepares thin dough cakes, which are eaten by pancake rolls. Because there is no lid on the cauldron, people call it "Chaotian Cauldron".
Chaotian pot is also called chopped pot
"In the middle of the two rows of seven major markets, the people on the banks of the Bailang River are like mountains. The cold snow is turning red, and the water incense pot is facing the sky" is famous. This poem depicts the scene of the original birth of the Chaotian pot. Chaotian pot "fat but not greasy, nutritious, delicious, soup is light but not cloudy, with pancakes to use, its taste is endless."
From the late Qing Dynasty to the Republic of China period, chaotian pot in Weifang city has always maintained the scale of dozens of stores, and the three more influential stores on the eve of liberation are "Mingfengju", "Chaoyangju" and "Shuangsheng". Nowadays, with the development of commerce, chaotian pot has spread throughout the whole city of Weifang, and has also developed a "chaotian feast". The current Chaotian pot, has been different from the past, this feast with chicken, donkey meat simmered soup, highlighting a "fresh" word at the bottom of the soup, the pot is no longer only "offal goods", but there are pig heads, pork liver, pig lungs, pig hearts, pork belly, pig intestines, and then with knotty pickle strips and Weixian radish strips, with a roll of white noodle pancakes, dipped in the best sweet noodle sauce, can be described as eating a bite, full of mouth, fragrant, fat but not greasy.
If friends want to make chaotian pot at home, the following small editor briefly introduces the production process of Weifang chaotian pot to friends:
First ingredients needed: 1 pork bone pork liver, pork intestines, pig lungs, pork heart, pork belly, eggs, meatballs, pickles, green onions, garlic seedlings, lettuce, coriander, star anise, ginger, spices, sugar, pepper powder, single cake (spring cake)
Preparation method: 1, pig bones with boiling water to blanch blood water, add star anise, ginger pieces (pat loose), boil meat spices and spices to boil, boil after skimming off the foam and add salt, sugar, cooking wine to cook until the pork is cooked.
2: In a bowl, add chopped shallots, chopped parsley, peppercorn noodles, msg and mix into bone broth. Roll in your favorite ingredients with a single cake and eat it.
Friends look at it is not particularly appetizing, have the opportunity to personally go to Weifang to taste the authentic Chaotian pot