User:Xiangyu Yao/sandbox

Lai Feng Fish
Lai Feng Fish is a very famous dish in Chongqing. Local people like it very much.First popular in some cooking methods are relatively unique, and when very popular in the local time, there were many famous dishes, but did not affect its reputation.

Introduction
In the early 1980s, a group of chefs headed by Dexing Tang and Zhirong Tang,on the basis of inheriting the traditional Sichuan cuisine cooking methods and made bold innovations ,they gave the Lai Feng Fish a new taste of "spicy, tender and hot"which was loved by past diners.Famous performing artists Ruifen Zhang, Benchang You, singers Danyang Li, Guoqing Cai, calligrapher Pu Fu, president of People's Daily, Di Gao came to eat Lai Feng Fish.

stage 1
In the early Qing Dynasty, a large number of immigrants came to Huguang Town in Sichuan Province. They not only continued to cultivate fish in the fields, but also brought the cooking technology to this place, combined with the local flavor, forming the "Lai Feng Fish".During the reign of Kangxi, there was a famous chef named Longzi Tang, who was good at cooking fish and could produce more than a dozen kinds of fish, which was probably the prototype of "Lai Feng Fish"

stage 2
It was during the Anti-Japanese War that the capital moved to Chongqing and many famous chefs gathered in Laifeng Town.They saw that the fish in the river were very delicious and constantly improved, which greatly promoted the cooking skills progress of the "Lai Feng Fish".Many dignitaries and social celebrities came to Lai Feng town. At that time, the " Lai Feng Fish"was very famous.

stage 3
By 1988, more than 120 restaurants were operating mainly Lai Feng Fish. Competition prompted Laifeng people to constantly improve fish cooking technology, and variety patterns were constantly emerging, thus forming more than a dozen flavors.

Cooking methods
Raw material: grass carp 1000-1500g

Ingredients: dried chili 60g, pepper 10g , green onion 150g , garlic 10g , soup 100g , starch 50g , ginger 10g , vinegar 5g , sugar 5g , cooking wine 30g ， douban 50g , soy sauce 5g.

1.One grass carp, clean and cut into pieces, marinating with cooking wine

2.Heat the pan and add oil. Then add dried chili, pepper, green onion, ginger, garlic,  douban, chili and stir until oil is red and bright.

3.Add fish, cooking wine and soup, when boiled then add salt, sugar and pepper.

4.Shake the pan while cooking the fish. add soy sauce and vinegar, mix with starch, put the fish into the big bowl, sprinkle pepper, green onions, ginger and garlic, and pour the hot oil on it.

Reference
Food paradise at news.163.com

Authentic Lai Feng Fish Main recipe at www.youtube.com

Taste evaluation at www.jianshu.com