Vegetarianism is a healthy way of eating, and this concept has been recognized by more and more people since its popularization. China's vegetarian food can be divided into three categories: temple vegetarian food, court vegetarian food, folk vegetarian food. The "Dinghu Shangsu" that I want to introduce to you today belongs to the temple vegetarian food, but later because the royal family often entered the temple to pray for blessings in ancient times, this dish was later introduced to the palace.
According to the "Dinghu Wenshi" record, "Dinghu Shangsu" was first created by an old monk during the Ming Dynasty's Wanli Dynasty. Legend has it that in the summer of 1649 AD, the Yongli Emperor of the Southern Ming Dynasty and his mother went up to Dinghu Mountain and used Qingyun Temple as a palace. Dinghu Mountain Wuhua Tianbao, the spirit of the people, Qingyun Temple scenery is quiet, flowing water, in such an environment, qingyun temple old monks take local materials, choose mushrooms to cook the temple's unique jai dishes, this is the predecessor of "Dinghu Shangsu".
According to folklore, Empress Dowager Cixi at the end of the Qing Dynasty was very happy after tasting this dish, and ordered that "Dinghu Shangsu" be included in the Manchu Han whole table and become a famous dish in the Manchu Han whole table. Now Qingyun Temple is still crowded, but more people come to Qingyun Temple with the purpose of eating fasting, Dinghu Shangsu, the fame is great, and even overshadowed Qingyun Temple. "Lake Mountain Youfukuji Temple, Corning Shangzhai Cuisine" has become a folk tale about Dinghu Shangsu.
"Dinghu Shangsu" was originally called "Luohan Zhai", which is a smorgasbord of various vegetarian dishes based on a pot. Later, through the continuous improvement of the monks, he became more and more mature and became a high-class vegetarian. Over the years, the biggest change in "Dinghu Shangsu" is the ingredients. With the change of the times and the tastes of diners, the mushrooms gradually increased, but the traditional cooking method was retained.
Material selection, classification, Dinghu blister hair, change knife. Soybean skin fried after the plate, golden cabbage, elm ear, wood ear, shiitake mushroom, cloud ear, yellow ear, white fungus, bamboo mushroom, white fungus, pearl mushroom, hair vegetables, vermicelli, lotus seeds, golden mushrooms, mushrooms, ginkgo biloba, grass mushrooms, classification one by one pot blanched water, put a little oil, stir-fry, add condiments, fiercely heat, with the spring water of Dinghu Mountain boiled, plated. After about a day of cooking, an aromatic Dish of Dinghu Shangsu can be served.
Most of the most original delicacies are simply seasoned to maintain the original taste of food, forming a natural rustic feeling that originates from nature over the original taste, and maintains health and nourishes the taste.
From the Ming Dynasty to the present, Dinghu Shangsu still maintains the most traditional practice, taught by the chefs in Qingyun Temple from generation to generation, and there may be a slight change in the inheritance, but Dinghu Shangsu still emits a taste of inheritance. This taste beyond the tip of the tongue and time has also become a precious memory that Zhaoqing vegetarian lovers linger.