Yuangong Conghuo [Shaanxi Chenggu Specialty]

What is Yuangong Choujiao? Authentic Shaanxi Chenggu specialty: Original Gonghuo

Content summary:Do you want to know what Original Gonghuo is? This article is a specialized article that provides a detailed introduction to the local specialty ofin Chenggu, Shaanxi Province - Yuangong Choujiao. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information on Yuangong Choujiao. The entire article takes about 3 minutes to read, mainly including the basic introduction of Yuangong Choujiao

Basic Introduction to Yuangong Choujiao

There have been many immigrants in Chenggu throughout history. During the Chenghua period of the Ming Dynasty (1465), Yuan Jie of the Ministry of Revenue of the imperial court was ordered to resettle disaster victims from Jingzhou and Xiangfan in Hubei along the upper reaches of the Han River to settle in Lishi Village (now Yuangong Village) in Chenggu. Since then, Lishi Village has increased in population and expanded. In memory of Yuan Jie, the benevolent official, the people of Lishi Village renamed Lishi Village Yuangong Village

With the growing needs of villagers and the development of production and trade, towns naturally form. In addition, the Nanshui River is close to the town, and due to its special geographical location and abundant regional products, there are constant merchants coming from south to north, which promotes the rapid development of agriculture, commerce, handicrafts, economy, and culture in Yuangong. Food culture also develops and innovates accordingly; In the competition of the food business, two chefs surnamed Shang and Zhao from Yuangong created and invented the local famous dish "Yuangong Sour Soup Chowder", also known as "Family Photo" and "Big Reunion", which has been passed down for more than 500 years. It has a long history, has been passed down for a long time, never gets tired of eating, and enjoys a great reputation

The production of Yuan Gong's mixed dishes is mainly based on the cooking technique of transforming pork, chicken and other materials into meat without meat, supplemented by unique fishy soup, and then refined and complex ingredients. The combination of colors and varieties is also the focus, and finally the operating procedures at the opening ceremony are the style. It can be regarded as Yuan Gong's most insightful culinary culture innovation. When consumed, the mixed soup is meaty but not greasy, with a light and elegant fragrance, antique and heavy texture, bright color and fresh taste that brings a unique taste of saltiness and sourness, fishy taste in sourness, fragrant taste in fishy taste, spicy taste in fragrance, and a combination of five flavors. Especially for the soup with a bloody taste, no substance or seasoning can replace it. Yuangong Choujiao has been regarded as the first dish of banquets in folk culture. It is essential for local weddings, full moon celebrations, birthday celebrations, and other banquets for guests and festivals. It is a famous local dish loved and known by everyone in Yuangong, Chenggu, and even the Hanzhong Basin. It has been listed in the provincial intangible cultural heritage protection list