Three heads and one palm 【 Zhejiang Quzhou specialty 】

What is three heads and one palm? Authentic Zhejiang Quzhou specialty: Three heads and one palm

Content summary:Do you want to know what Three heads and one palm is? This article is a detailed introduction to the special product of Quzhou, Zhejiang Province - Three Headed Palm. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Three Headed Palm. The full text takes about 7 minutes to read, mainly including the basic introduction of Three Headed Palm and its nutritional value? How did the history of three heads and one palm come about? The method of making three heads and one palm, etc

Basic Introduction to Three Headed One Palm

Three Headed One Palm (rabbit head, duck head, fish head, duck palm) is a traditional Han style snack in Quzhou, Zhejiang. The most representative one is rabbit head, which has delicate and loose meat, high protein, low fat, low cholesterol, as well as effective ingredients such as phosphorus, calcium, vitamins, and lecithin, which are beneficial for the health and metabolism of the skin and mucous membranes. Therefore, it is known as beauty meat and healthy meat. Three heads and one palm originated in the 1980s. Among the "three heads" in Quzhou, Rabbit Head was the earliest to be listed on the market, and the most famous one is also Rabbit Head

Rabbit head has delicate and loose meat, high protein, low fat, low cholesterol, as well as effective ingredients such as phosphorus, calcium, vitamins, and lecithin, which are beneficial for the health and metabolism of the skin and mucous membranes. Therefore, it is called "beauty meat" and "healthy meat"

Duck head, duck is cool in nature, often eaten to calm the liver and reduce internal heat

How did the history of three heads and one palm come about

A gentleman takes his wealth wisely. After half a year of searching, his grandparents and grandchildren couldn't find this kind-hearted person, so they opened a braised restaurant next to the south gate of the city. The fragrance of the products in the store attracted passersby, spreading from one to ten and from ten to a hundred. As soon as noon arrived, they sold their products in a clean space. Later, a distinguished person came to the store. It was said that he intended to go directly to Jianglang Mountain after traveling from Lushan Mountain and Mount Huangshan Mountain. When he smelled the familiar fragrance from afar, he followed him all the time. When he was satisfied with food and drink, he left four words on the table: "Be good at everything". The grandchildren are very curious, could it be the same person? When they wake up, the person is nowhere to be found. People later found out that this nobleman was Mr. Xu Xiake, a famous tourist and literary figure in the Ming Dynasty. In the 1950s, neighbors in Quzhou continued to use their ancestors' braising methods, using spices such as Qu orange peel and garlic from Dananmen to marinate rabbit heads for consumption. After the 1980s, braised rabbit heads went to hotels, and eating duck heads, fish heads, and duck feet became popular. "Three heads and one palm" also became a common name among Quzhou people

The method of making three heads and one palm

The secret to why duck and rabbit heads taste delicious lies entirely in the soup ingredients. The soup ingredients only have a strong aroma, which is fundamentally due to the high-quality spices. The actual spices used should be 25 types

Ingredients (weight in grams)

Baizhi 28, Baikou 8, Licorice 25, Yuguo 10, Liangjiang 28, Shannai 15, Fennel 28, Octagonal 28, Cinnamon 25, Fragrant Fruit 8, Lilac 8, Hawthorn 10, Fragrant Leaves 20, Grass Fruit 15, Thousand Miles Fragrance 10, Fragrant Seeds 10, Chenpi 20, Muxiang 15, Peach 10, Sand Kernel 10, Plant Shell 10

To make old soup ingredients, use a small steel bucket (Φ 35cm) to fill 2/5 buckets of water. Add twice the amount of spices to the first pot, add 800g chili peppers, 40g Sichuan peppercorns, 20g red rice, 200g peanut oil, boil over high heat, then simmer over medium heat for a total of 60 minutes