It is a traditional famous dish at the Huanghe
Hotel in Xinxiang city. It is said that this dish was the favorite of
the famous General Sima Yi of Wei Kingdom in the period of the Three
Kingdoms. Afterward, it was introduced to the ordinary people and
improved on by chefs in and from the HuaiQing area during the Ming
Dynasty and Qing Dynasty. It gradually became a famous dish. This dish
is cooked with a chick (about 1kg), together with some yam, flowering
cabbages, shallot segments, ginger slices, cooking oil, and adding some
monosodium glutamate, refined salt, rice wine into the light soup.
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