Panlong cuisine, also known as roll cutting, commonly known as chopped vegetables, is a family in our hometown must eat food for the New Year, every New Year's Festival, wedding and funeral can not be separated from the traditional famous dishes, where the feast will have "dragon seat". Its eating methods are also constantly innovated in the inheritance: it can be steamed, fried, fried, distilled, and can be made into hot pot, under strips, soup and so on.
Panlong dish is to spread the eggs in the oil pot into pancakes and then set aside, the meat, fish, vegetables, etc. are chopped up and stirred evenly, rolled up with egg pancakes, cut into small pieces, placed in the shape of a dragon in the plate, and then made into a sauce in the oil pot with broth, poured on the egg rolls can be eaten. According to historical records: In 1521, before the death of Emperor Mingwu Zhu Houzhao, his 14-year-old cousin Zhu Houxi (later the Jiajing Emperor) entered the capital from Zhongxiang in Hubei Province. After Zhu Houxi received the instruction, he remembered the love of the teacher's teachings in the past, and decided to go to the teacher's house to say goodbye and share the old feelings. This teacher was very happy to see that Zhu Houxi had not forgotten the feelings of teachers and students. That night, he meditated and wanted to make a special hometown dish to entertain the future emperor. Therefore, he invited all the famous chefs of Chengtianfu (that is, Zhongxiang) and ordered them to do it. Chefs have a hard time making special flavor dishes. Coinciding with this day is the Dragon Boat Festival, outside the city han river dragon boat racing, drumming to win the bid, very lively, the noise of the instrument from time to time to the Xingwang mansion, a chef surnamed Zhan (nicknamed Zhan Mazi) touched the scene, thinking of the emperor's ascension to the throne, like a dragon soaring in the sky, to him to make a dragon dish, to show auspicious celebrations. He also thought that Xing Shizi (that is, Jiajing) was accustomed to eating mountain treasures and seafood, and this time he had to let him eat meat without meat, so as to show something unique. So the Zhan chef used eggs, meat fat, lean meat, fresh fish, minced onion and ginger, powder, salt and other condiments, mixed into a yellow tornado cut into a plate, steaming on the table like a real dragon, like a cloud driving the fog. Zhu Houxuan was overjoyed to see the situation, and after eating it, he was full of praise, really eating meat without meat, eating fish without fish, eating eggs without seeing eggs, the taste was particularly fragrant. When he was in Beijing, he took this Zhan chef with the imperial palace to cook for the emperor, and since then, panlong cuisine has become a ming court cuisine. Some descendants praised the bamboo branch in Zhong Xiangyin as follows: Mountain treasures and sea flavor do not need to be offered, and rich water and fragrant wine have a strong taste. The guests were full of guests and served the food, disguised as a roll-cut dragon. "Dragon dish" is made of lean meat and good meat, minced, and then steamed with mung bean flour and egg white, wrapped in egg skin, cut into thin slices, each about 1 point thick, steamed and fried. Fried until crisp and fragrant, steamed cubes are tender and delicious, chopsticks are picked up with a sense of trembling, and it is best to dip them in a little vinegar. During the banquet, it can be formed into a crouching dragon with its head held high, and the steaming heat is placed in the table to feast on the eyes and mouth.