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= Chao Tian Guo (food) = Chao Tian Guo (simplified Chinese: 朝天锅; traditional Chinese: 朝天鍋; pinyin: Cháo Tiān Guō;). Chao Tian Guo is one of the three famous foods in Weifang city, Shandong province, China. The other two are Cheng Huang Miao Rou Huo Shao (simplified Chinese: 城隍庙肉火烧; traditional Chinese: 城隍廟肉火燒; pinyin: Chéng Huáng Miào Ròu Huǒ Shāo;) He Le (simplified Chinese: 和乐; traditional Chinese: 和樂 ; pinyin: Hé Lè;).

Ingredient
Main ingredients: 1 plate of pork intestines: 1 plate of pork stomach, 500g of pork.

Suitable amount of auxiliary materials: green Chinese onion; coriander; dried tangerine or orange peel right amount; stew RouLiao bag 1 bag; suitable amount of mushroom; dried bean curd is right amount; suitable amount of spinach; lettuce; adequate kelp root right amount; 1 pack noodles; bean vermicelli; suitable amount of needle mushroom; black fungus is right amount; Chinese prickly ash right amount; aniseed; adequate salt right amount; chicken right amount.

History
When Zheng Banqiao (simplified Chinese: 郑板桥; traditional Chinese: 鄭板橋; pinyin: Zhèng Bǎn Qiáo;) governed Wei Xian county during the reign of Emperor Qianlong (simplified Chinese: 乾隆; traditional Chinese: 乾隆; pinyin: Qián Lóng；)  of the Qing dynasty, he set up a large iron pot on the market in the morning of the last month of the year, when he saw that people could not eat hot food. The customers sit around the cauldron, serving pancakes, taking the soup, drinking the soup or wrapping the food in the soup, to keep out the cold. Because the pot has no lid, it named Chao Tian Guo.

To Qianlong years, Zheng Banqiao serves as a magistrate in Weifang, see the way that the people eat Chao Tian Guo outside. Although appreciate its originality, the feeling style is not elegant, advocate to move indoor then, hang out one's shingle in the city of the door waits for a guest. From now on, Weifang storefront was in many famous to eat scenery. Now well-known Chao Tian Guo restaurant signs, are falling on the "Banqiao soup(simplified Chinese: 板桥汤; traditional Chinese: 板橋湯; pinyin: bǎn qiáo tāng；)”. This is also the origin of Zheng Banqiao and Weifang Chao Tian Guo culture.

Development
Weifang Chao Tian Guo has been improved continuously. In 1997, it was respectively identified as "Chinese famous snack" and "Shandong famous snack" by China Cuisine Association and Shandong Trade Department. With the development of commerce, the Chao Tian Guo has been throughout the city, now has developed into the "Chao Tian banquet." This banquet uses chicken and donkey meat to cook the whole pig mainly, there are pig head, liver, lung, heart, stomach, intestines, and then with sweet noodle sauce, vinegar, soy sauce, pickles, pepper, scallion, ginger, star anise, cinnamon, salt, cilantro, sesame oil, turnip strips and more than a dozen spices and cold dishes.

Diners sit around a special dining table with a 50-centimeter-wide, 65-centimeter-deep pot in the middle, its mouth level with the table top, and a special fuel on the bottom. There is a gap in the roundtable. The waiter stands at the gap and takes out the meat from the pot according to the guest's request. "Chao Tian Guo" is fat but not greasy, nutritious, soup light but not turbid, eat pancake.

Preparation
The process is to wash pig intestines in salt water to remove odors. Then wash the vegetables and vermicelli. Next, bring the water to a boil and add the ingredients and vegetables as well as the pork and intestines. And stewed meat, orange peel, a box of stock, into the boiling pot, add salt, a small amount of cooking wine, chicken essence.

Cook for about 30 minutes, then remove the cooked dishes. Serve with pastry. This is how the Chao Tian Guo is made

Related items
Cheng Huang Miao Rou Huo Shao (simplified Chinese: 城隍庙肉火烧; traditional Chinese: 城隍廟肉火燒; pinyin: Chéng Huáng Miào Ròu Huǒ Shāo;)He Le (simplified Chinese: 和乐; traditional Chinese: 和樂; pinyin: Hé Lè;)