The Story of Dumpling
The dumpling originated from the ancient food horn. The words” horn” and “dumpling” have the same pronunciation in Chinese, “Jiao Zi”‘.The history of dumpling is thought to date back more than 1400 years. Every year in northern China, before the Chinese New Year’s Day, each family makes dumpling, whether they are rich or poor. Rich family always put gold or silver currency into one of the dumpling to represent the seeking good luck. The recipient of that dumpling will receive the good luck for the entire upcoming year. In China, eating the dumpling on New Year’s Eve, it means “Say farewell to the old year and to welcome arrival new year”.
The Two Stories of Kupao Chicken
1. Mr. PaoZhen Ding was a very famous general in the Qing Dynasty. He greatly enjoyed the meal such as stir fried peppers, pork and chicken. Every time he entertained his friends, he asked his chef to serve stir _fried peppers, chicken, pork, peanuts. Because of his excellent performance as a general, the king honored him with the name “Shao Pao”, but others called him Mr. Kupao Ding. The stir-fried peppers, pork and chicken prepared by his chef also became known as Kupao Chicken.
2. Mr. Ding always investigated anonymously. One day, he had a meal in a very small restaurant; the meal was spicy peanuts mixed chicken. He enjoyed this dish and requested his chef to prepare it at home. His chef then termed this meal as “Kupao Chicken”. The Miracle of Mapo Tofu At first, Mapo Tofu was the name of a restaurant. The restaurant “”Chen Mapo Tofu”” began its business in 1862, in the northern suburb of Chengdu, Sichuan province in China. In the beginning, the restaurant’s name was “”Chen Xeng Seng Restaurant””. The major Chef was Mrs.Chen. The Tofu she cooked had a beautiful bright red color, and the beef grain was tender, hot and spicy, fragrant. Mrs. Chen’s Tofu quickly became very famous, lots customers traveled to that restaurant to try that meal. When attending a party at Cheng Xeng Seng, a writer looked at Mrs. Chen face, found that to be blemished with pockmarks, so he named the Tofu “”Mrs. Chen MapoTofu””. Mapo in Chinese means the lady has pockmark on her face. The name soon became so popular that the restaurant changed its name to “‘Mrs. Chen Mapo Tofu Store””. Today, The Tofu seldom prepared with beef, most prepared with pork. Beef Chow HuoFan Chow huofan is very famous Cantonese dish. At the beginning of the twentieth century, stir fried Huofan always prepared by using the wet cornstarch. The dry stir fried style, began in the second war following a painful story.
In 1938, in Guangzhou, the famous city of southern China, all the businesses withered because Japanese occupied China. Mr. Bin Xue, a business man, closed his big restaurant, and opened a very small one which name was” Rice Soup and HuoFan Store.” One day, Mr. Bin Xue ran out of the cornstarch used to make the huofan. He was going to another store to order some cornstarch. But that store located in the street where all the Chinese had to obtain special permission from the Japanese to go there. Mr. Xue didn’t have permission, he could not go to order cornstarch. One day, a Chinese traitor to enter the store and order Beef Chow huoFan. Mr. Xue’s father explained that store was out of cornstarch and could not make Beef Chow Huo Fan for him. The traitor thought Xue’s father lie to him, then pull up his gun to threat Mr. Chen’s father. After seeing this, Mr. Xu went to kitchen to make the Huofan to this guy. He just heat the pan, added the beef and huofan, stir_ fried, then presented that meal to the traitor even though the meal didn’t contain the wet cornstarch. The traitor loved that meal and continued to return the store to enjoy it. Mr. Xu found someone who liked the cornstarch-free Chow Hoofing. He was so happy to cook that again and again because he could save the money for using cornstarch. He practiced his skill, and more and more customers began coming to his store. After World War II, Beef Chow Huo fan without cornstarch began appearing on the menus in the high class restraint. 2. Mr Ding always did some investigation privately. One day, he had a meal in a very small restaurant, the meal was spicy peanuts mixed chicken, he loved it, and asked his chief to cook that.
His chief then name this meal as ‘Kupao Chicken’. Beef Chow HuoFan Chow huofan is very famous Cantonese dish.At the beginning of twenty century, stir fried Huofan always using the wet cornstarch. The dry stir fried style , began in the second war following the painful story. In 1938 , Guangzhou, the famous city of southern China, all the business withered because Japanese occupied China. Mr Bin Xu, a business man, closed his big restaurant, then open a very small ‘”Rice Soup and HuoFan Store””. Before that all the Chow HuoFan add the cornstarch serum to stir fry. And one day, Mr Bin Xue’s small store didn’t have more cornstarch. And Mr Xue was going to another store to order some cornstarch . But that store located in the street which everybody should have Japanese permission to go there.
And Mr Xue didn’t have permission to there, so he could not go to order cornstarch. Later, a traitor to China just entered the store to order Beef Chow huo Fan. But Mr Xue’s father told him the store didn’t have cornstarch so could not make Beef Chow Huo Fan for him. The traitor thought Xue’s father lie to him, then pull up his gun to threat Mr Chen’s father. So Mr Xu going to kitchen to make the Huofan to this guy when he watching what happened. He just heat the pan, add the beef and huofan , stir fried, then gave that meal to the traitor. While that traitor was so happy for that meal, and coming for that meal couple days. When Mr Xu found someone love this kind Chow HuoFan (without cornstarch serum}. He was so happy to do that again and again. Because he could save the money of cornstarch. He practiced his skill. Then more and morn customers coming. After the second war, Beef Chow Huo fan show up in the high class restraint’s menu.
Source by Julie Zhi