Li Hongzhang's Braised Dish

A governor's office, a reflection of half of Qing history.

Classification

Chongli Cuisine

Keyword

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Consulting

Details Introduction

"A governor's office, half of the Qing history reflected"
"Stir-fried dish" was referred to as "mixed scraps" during the Qing Dynasty, and there are records of stir-fried mixed scraps in ancient texts such as "Qingbai Class Notes" and "Cooking Thousands of Varieties", as well as modern books like "Chinese Cuisine" and "History of the Governor of Zhili".
In 1896, Governor Li Hongzhang spent several months on a mission to Europe and America. Due to his unfamiliarity with Western food, he greatly missed the cuisine of his hometown. The official chef Dong Maoshan and his apprentice Wang Xirui took the mixed dish from Baoding, added high-quality sea cucumbers, fish maw, beef tendons, deer tendons, and the Baoding treasure—Huai Mao sweet bean paste, and carefully stewed it with traditional broth, serving this dish in the east flower hall of the governor's office. After tasting it, Li Hongzhang praised it with a thumbs up. Later, it became known as Li Hongzhang's mixed dish. This dish is also our Hebei version of "Buddha Jumps Over the Wall".
This dish is the pinnacle of Jiz cuisine, carefully crafted by the head of the kitchen.
A banquet presented to Governor Li Hongzhang, blending rare delicacies into a fragrant stew.
Sea cucumber, deer tendons, and Huai Mao sauce, the treasures of Baoding skillfully enhance the aroma.
Searching through the eight treasures of the world, only the mixed dish has a lasting flavor.

Official Six Flavor Bone

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Official Six Flavor Bone

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