Jumping in the chicken
Stir-fried chicken with fresh shrimp and crispy sauce, fresh shrimp jumps up bringing auspiciousness.
Classification
Chongli Cuisine
Keyword
Jumping in the chicken
Details Introduction
According to records, during a hunting expedition at the Guoli Kou Palace in Baiyangdian in the 55th year of the Kangxi reign, the official chef from Zhili presented a dish made with young chicken paired with shrimp from Baiyangdian, stir-fried with sweet sauce made from locust tree flowers. This dish had the fresh aroma of chicken and the tender crispness of shrimp. After tasting it, Kangxi was very satisfied and called the chef to ask what the dish was called. In a moment of panic, the chef thought of the lively shape of the fresh shrimp and casually replied, "Your Majesty, this dish is called 'Jili Beng' (literally 'chicken jumping')." Upon hearing this, the Emperor was delighted and praised, "What a great name, 'Jili Beng'! Reward the chef!" The word 'Jili' sounds like 'auspicious', and 'Beng' also implies rising step by step. This dish has since been passed down as an auspicious dish.
The dish is served in a restored warm plate from the Qing Dynasty. The hollow heating in the tableware can be filled with hot water, providing insulation that is one to two times more effective than ordinary tableware, truly achieving the effect of one heat equaling three freshness.
Currently, the warm tableware, including warm plates, warm bowls, and warm cups, has obtained national patent protection and is used in banquet settings in Baoding.
This dish has been passed down for hundreds of years, showcasing the finest ingredients from Baoding.
The Kangxi imperial boat arrived at the palace, where the river's fresh produce from Baiyangdian was abundant.
The fresh chicken and crispy shrimp are stir-fried with sauce, and the fresh shrimp jump up, bringing auspiciousness.
The two fresh ingredients converge through the waterways, creating a scene that is vividly lifelike.
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