Zhongxiang Dragon food

蟠龙菜, also known as Panlong cuisine, volume cut, common name leeks, is known as one of the "Zhongxiang three must". Its characteristics are bright color, fat but not greasy, smooth and oily, long-lasting fragrance. It is good to eat 蟠龙菜 all year round, but it is best in autumn and winter, because autumn and winter are good opportunities for people to make up for it.

1521 (Ming Zhengde sixteen years), the famous Wu Zong Zhu Houzhao died, no son succeeded, by his cousin, Huguang An Luzhou (now Zhongxiang) Xing Wang Zhu Houyu into Beijing to inherit the throne. According to legend, before the departure of Zhu Houzhen, the famous chef in Suizhong used lean pork and fresh fish and minced meat, mixed with fat pork, and added with fine starch, egg white, onion ginger, salt and other stuffing into the stuffed egg skin. The inside is made into a flat roll with a diameter of about 30 cm and a caliber of about 5 cm. It is steamed in a steamer, then cut into thin slices, and placed in a dragon shape to heat up in the middle of the plate. It becomes color, taste, and fragrance. It is a good-looking dish, so it is called a dragon dish. Its characteristics are bright color, fat but not greasy, smooth and oily, long-lasting fragrance. Zhu Houzhen ate a lot of praise, and listed the dragon dish as the royal dish.