Qufu's special delicacies: Confucius Banquet, Immortal Duck, roasted Flower stirred Salmon must be tasted

Qufu people have always been to pancakes, pasta as the staple food, there are many kinds of pancakes, noodles are steamed bun, pancakes, cruller, *, noodles and so on. Residents have always had the habit of drinking mushy porridge when eating, and tea is the main hospitality. To Qufu, in addition to visiting the "three holes", Pin Kong Fu Banquet is also an activity that can not be missed. Qufu's characteristic snacks are mainly smoked tofu, Kongfu cakes, Shandong pancakes and so on. These snacks can be seen almost everywhere in Qufu. They are delicious and economical. They can be eaten with only a few yuan.

1. Confucius Mansion Banquet

Confucius House Banquet is a special high-end banquet for the reception of dignitaries, assaults, ceremonies, birthdays, weddings and funerals at that time, with strict materials and fine production, based on northern cuisine, and is an important part of Shandong cuisine. For hundreds of years, after widely absorbing cooking skills from all over the country, Confucius House Banquet is an important part of Chinese food culture, which is specially prepared for receiving dignitaries, taking office, birthdays, weddings and funerals. The banquet follows the grade of the monarch, minister, father and son, and has different specifications. It was a special high-end banquet for the Confucius House to receive distinguished guests, to take office, to celebrate birthdays, birthdays, weddings and funerals. It was a set of unique family banquets gradually formed after hundreds of years of development and enrichment. Confucius House not only held a variety of folk family banquets, but also welcomed emperors and imperial ministers, all kinds of banquets included all kinds of banquets, collecting the great success of Chinese banquets. Confucius believed that "etiquette" is the highest standard of society, and banquet is one of the basic forms of "etiquette".

2. Smoked tofu

Qufu smoked tofu is famous both at home and abroad, which is not only a unique local traditional snack, but also one of the famous dishes in the "Confucius Banquet". Its development has a history of hundreds of years, and its fame has increased greatly because of the appreciation of Emperor Qianlong's taste. Qufu smoked tofu can be salad or stewed, in which smoked tofu and meat can be put into an iron pot, with water uncovered, and boiled with pepper, fennel, pepper, cinnamon and other seasonings. Smoked tofu is not only loved by Qufu locals, but also loved by outsiders in Qufu. Smoked tofu can be cold, stewed and smoked, and it can also be cut into thin slices and fried with fresh chili. In addition, there are many smoked tofu pots in the market, which put smoked tofu and meat into an iron pot, add water without cover, and stew with chili, fennel, pepper, cinnamon and other seasonings to form "spicy smoked tofu with five spices oil". Most of the people on the market take smoked tofu as a delicacy to drink and accompany the meal.

3. Kongfu pastry

Like the Kongfu banquet, Kongfu pastry is a unique flavor pastry with a long history and handed down from generation to generation. Especially in the Ming and Qing dynasties, Confucius pastries were much better than the famous ones sold on the market. Kongfu cakes pay attention to fresh eating and baking, seeking their color, aroma, taste and shape are all good. Confucius cakes are used for external and internal use. Pastry for external use is mainly used for tribute, gift and reward.

The Confucius cakes that pay tribute are mainly "jujube pancakes" and "hand-tied Jesus". Jujube pancake "is made of good red dates, sesame and millet Seiko, sealed with metal" long listening ", plus decoration. It is characterized by sweetness and crispness. " The characteristic of "wrapped fragrant crisp" is that it is exquisite, as thin as paper, crisp and delicious. Shengfu pastry is divided into two categories: external pastry and internal pastry. It is characterized by paying attention to fresh eating and baking, seeking its good color, aroma, taste and shape. Cakes for external use are mainly used for tribute and gifts. Exquisite selection of materials, gorgeous shape and unique flavor. Internal pastry can be divided into five categories: timely, perennial, door-to-door, banquet and festival, all of which have their own characteristics. The seasonal pastry is made of 04:00 eight seasonal raw materials, with sweet and soft filling, crisp outer skin, spring rattan cake and lily cake, summer heat-clearing and detoxifying mint cake, lotus cake, mung bean cake, autumn chrysanthemum cake, sweet-scented osmanthus cake, winter radish cake, bean cake and so on. Perennial pastry refers to the regular pastry suitable for all seasons, such as big crisp, chrysanthemum cake, lily cake and so on. Cakes and cakes refer to the refreshments served by guests before the banquet, such as a cup, marshmallows and so on. In particular, the "Qixi Festival" Qiaoguo pastry is the most famous. The cakes used for the banquet are made according to the nature of the banquet, such as birthday banquet with "Shou" word cake, "Ruyi" cake and so on. Festival cakes include Yuanxiao, moon cakes, Qiaoguo and so on. Kongfu cakes are baked and eaten as the best, which in history is only enjoyed by the royal family, dignitaries and Confucius owners.

4. Immortal duck

This is a traditional famous dish of Confucius mansion. It is said that it began during the period of Confucius'74 grandson, Kong Fanpo. When Kong Fanpo served as governor of Tongzhou, Shanxi Province, the chef in the house took the duck out of the bone, added seasoning into the bowl and covered it, and steamed it in the cage. The meat was crisp, the aroma was rich, and the taste was delicious. After Kong Fanpo tasted it, he felt that the method of this dish was different. When he was steamed in a cage, the beauty of flounder was better than that of other dishes. Therefore, it is said that Kong Fanpo praised the immortal duck with a catchphrase: "steamed duck has three fragrances, and the gods eat meat and drink soup." But there are good people who think that it is impractical, when changed to: "steamed duck immortal taste, engraved time but also burn incense."

5. Roast flowers stir up salmon

Roasted flower stirred salmon is made with salmon as the main material and baked with Wang Huo slices. It is one of the traditional famous dishes in Qufu, Shandong Province. Salmon is the top grade of Confucius cuisine. It is unique in roasting method, red in white and delicious in taste.

Roasted flower stirred salmon is a delicious recipe, the main ingredients are salmon, chicken tenderloin, mushrooms and so on. This dish is simple, nutritious, delicious and delicious. It is shaped like a flower basket, exquisite and chic, delicious fish and tender meat. It is an auspicious dish in the Confucius banquet, with the meaning of "more than rich".

6. Kong Fu Yipin Pot

Kongfu Yipin pot is a traditional famous dish, which belongs to Confucius cuisine. The emperor and his concubine tasted it. The Kongfu pot was named by the emperor. It is said that all previous emperors of the Qing Dynasty often went to Confucius House, and Confucius House often sent cooks to the palace to make Confucius delicacies, inviting the Empress Dowager and the Qing Dynasty to inherit the grade system of the Ming Dynasty, with a title of one to nine grades, the highest grade and the lowest grade. The Qing Dynasty listed Kong Fu as a first-grade official, so the emperor gave it a pot of soup made of chicken, pig's foot, duck, sea cucumber, fish belly and other precious raw materials. It has become a famous dish of Confucius and all the official dishes, which has been handed down from generation to generation. This dish was still available in some high-end restaurants in Shandong, Jiangsu, Shanghai and other places before 1949, but was interrupted for a time. Now it can be resumed and carried forward with the excavation and arrangement of the special dishes of various groups. The name of Yipin pot comes from Confucius mansion, which is a famous dish given by the emperor. Its descendants inherited Yan Shenggong and became the official title of "Dang Dynasty Yipin" in the Ming and Qing dynasties. Qianlong Emperor Qianlong gave the largest piece of silverware to Confucius House, which is called Dang Chao Yipin Pot. In addition, there is a round unseparated pot, called "Zhong Ding a taste pot". Later, due to the different pot materials, there are swallow vegetable pot, shark fin pot, sea cucumber pot, assorted, vegetarian pot and so on.

7. Qufu pancakes

Qufu pancake is a famous traditional pasta and one of Shandong specialties. Qufu pancakes mix wheat flour and jade flour into paste and put them into a pan, then put them into stuffing made of peanut oil, fried peanuts, chopped onions, edible salt, chili powder and other materials, which can be made into different tastes according to different materials. the main tastes are peanut, sesame and spicy. Thin skin stuffing, crisp and delicious, rich in nutrition, it is said that the founder of Qufu pancake is Confucius 69th grandson Kong Jiyi (born in 1878). At that time, Kong Ji-Yu was called the local god of wealth, and was also respected by later generations as "the ancestor of Ji Yi". He was a mountain-proof man in Qufu. He diligently opened up wasteland and got a large number of grain fields and planted Chinese toons, and lived a very rich life. However, under the influence of ancestral teachings and Confucianism, he was benevolent and righteous all over the world and won the hearts of the people. later, when the stuffed pancakes were sent to Confucius House to be tasted by Confucius, they were suddenly appreciated and recognized. It was paid tribute to Emperor Daoguang many times by Confucius as a precious gift, and later formed today's Qufu pancakes alone.

8. The tape is facing up

Belt Shangchao is a traditional famous dish of Han nationality, which is a very characteristic dish in Shandong cuisine. Deep red color, fresh meat, thick juice, crisp and delicious. Duck meat, pigeon meat as the main materials. This dish is a duck with a pigeon, a large and a small plate, unique flavor, is a big dish of the banquet. Deep red color, fresh meat, thick juice, crisp and delicious, its implication is that Confucius has been an official for generations, generation by generation, water for the official family, hereditary title. This dish is a duck with a pigeon, a large and a small plate, unique flavor, is a big dish of the banquet. Father and son are both officials, the waves are tide, and "tide" and "Chao" are homonyms.