(1) is related to Fang La, the leader of the Northern Song Rebel Army, and is one of the traditional dishes in Huizhou. Also known as "Big Fish Retreat", at the end of the Northern Song Dynasty, Fang La, the leader of the peasant uprising and a native of Shexian County, led the rebel army to fight against the officers and men of the Song Dynasty in the mountainous area of southern Anhui. Being outnumbered, he retreated to Mount Yun Qi and fought alone. Song Jun couldn't capture the mountain, so he stationed at the foot of the mountain and besieged it in an attempt to cut off the rebels' food and grass.
(2) Fang La saw that there were many fish and shrimp in a pond on the mountain, so he ordered everyone to catch them and throw them down the hill to confuse the enemy. When Song Jun saw his mistake, he thought that there was enough food and grass on the mountain and it was not suitable for a long time, so he retreated to the west. This dish is made of fine mandarin fish, especially the famous mandarin fish in the mountain stream around Huangshan Mountain in southern Anhui Province. It is made by different cooking methods such as frying, sliding and steaming. It is fragrant, salty, slightly sweet, slightly sour and has a unique flavor. Mandarin fish is a rare delicacy in Huangshan Mountain. It holds its head high and its tail stuck in the dish, often jumping on the vast waves.
2. Taibai duck
This is a delicious food related to Chinese poet Li Bai. According to legend, after Li Bai worked as an academician in Beijing under the edict of Emperor Xuanzong of the Tang Dynasty, all the officials respected him. At that time, although Li Bai wanted to contribute to the imperial court, he was not reused politically. On the contrary, Yang Guifei, Yang, Gao Lishi and others slandered Tang Gaozong, and he was gradually alienated. In order to realize his ambition, Li Bai tried to get close to Tang Xuanzong. He actually remembered the delicious duck he had eaten in Sichuan when he was young, so he used fat duck, steamed it with century-old carved flowers, medlar, notoginseng and spices, and presented it to Xuanzong. After Xuanzong ate it, he felt delicious and delicious, with endless aftertaste and great appreciation. He asked Li Bai, "What dish did Qing offer?" Li Bai replied, "I'm afraid your majesty is tired, so I have to mend my ears." Xuanzong was very happy. He said: this dish is rare in the world and can be called "Taibai Duck". Later, although Li Bai was alienated by Xuanzong, it became a much-told story in the history of cooking.
3. Beef Tata
(1) Genghis Khan, the Mongolian emperor, made an expedition to Europe and left a classic raw meat dish in the west called Tatar. The general Chinese literal translation is "Tartar Beef Tower" or "Tartar Steak". The Tartar Beef Tower recorded the footprints of nomadic culture in Europe in that year. It was a Mongolian tribe Tatar and created rare raw food dishes for westerners except oysters.
(2) According to unofficial history's records, the earliest source of this sacred dish is the invincible cavalry of Mongolia-as we all know, Mongolian cavalry often carry out long-distance mobile operations with two or more horses. Mongolians themselves are called "people on horseback", and Mongolian horses were one of the best endurance horses at that time, which enabled riders to basically perform all long-distance tasks without dismounting. Perhaps in a long-distance raid, a cavalry suddenly found that the beef placed on the saddle side was squeezed back and forth for a long time and turned into minced meat, and then dressed up with some spices from Central Asia and rock salt from the grassland, which was delicious. This kind of convenient, fast and nutritious food soon became all the rage and spread widely within the jurisdiction of three other great khanates in Mongolia except the Central Plains.
(3) The beef Tata as we know it today was improved by various civilizations. Beef is crushed into soft minced meat, put in round plates in France and rolled up in Eastern Europe. The preparation before eating is destined to be an impressive table ceremony. The waiter adds various spices one by one, such as fresh herbs, green onions, onion buds, capers, pickled peppers, olives, a small amount of anchovies and a raw egg yolk, and then you can eat it without any heating process.