Aquatic Section - A Dish, A Story

Author: Yiwen
Publisher:
Publish Date: 2006-10-01
Features: Tan Yalian tormented the chef, Jing Chen stewed out Zuan'an Cuisine — Zuan'an Fish Soup [Originating from Hunan's century-old tradition]
It is said that in the late Qing Dynasty, during the period of warlord chaos and widespread turmoil, Tan Yalian, the Hunan Military Governor, had just taken office. Due to minimal warfare in Hunan, Tan Yalian indulged in his unique home-cooked delicacies. Zuan'an Fish Soup emerged during this time. Tan Yalian, known by his courtesy name Zuan'an, was renowned for his "picky eating" and could be considered a famous food connoisseur. His private chef, Jing Chen, had been serving Tan for many years and had thoroughly understood his culinary preferences. Jing Chen often innovated with dishes, and whenever new creations failed to appear, Tan Yalian grew restless.
One day, a military upheaval occurred, leaving Tan Yalian troubled. Coincidentally, Jing Chen had also been unable to offer any new "comfort" for some time, which made Tan even more uneasy. He summoned Jing Chen for a reprimand. Jing Chen remained silent but thought to himself: "I've been with you for so long, and I've exhausted all my ideas. I've poured my heart into it, but it seems you no longer appreciate me. You should hire a better chef!" While thinking this, Jing Chen returned to the kitchen. Just then, the procurement officer called out, "We bought some fish soup today. Master Jing, you handle it!" Jing Chen casually began preparing the dish.
He modified the traditional method of stir-frying fish soup with chicken and pork belly, stewing them together with the fish soup. As he stewed, he was suddenly overwhelmed by a rich, fragrant aroma. To his great surprise, the combination of chicken, pork, and fish soup produced such a delightful flavor—truly remarkable! Jing Chen prepared the dish and sent it to Tan Yalian for tasting. Tan Yalian took a bite and exclaimed with delight. He then called Jing Chen over and said, "This dish could become an exquisite dish for future home banquets. It deserves a pleasant name. Your contribution is undeniable. Let's name it 'Jing's Fish Soup' after your surname, how about that?" Jing Chen replied, "That might not be ideal. Your courtesy name is Zuan'an, so let's call it 'Zuan'an Fish Soup.' It will make the guests feel more at home." Tan Yalian agreed without hesitation. From then on, "Zuan'an Fish Soup" became a "family heirloom" for Tan Yalian. Whether hosting guests himself or dining with others, he insisted on having this dish prepared according to his specifications. Over time, it became known as "Zuan'an's Great Dish" and gained fame throughout Hunan.
[Preparation Process] ———— Visual Impact → Select Main Ingredients → Select Substances → Method → Finished Product Features
[Main Ingredients] 800g of water-boiled fish soup.
[Substances] 500g of scallops, pork elbow meat, and fatty chicken; 10 heads of cabbage hearts; 2 eggs; 2 tablespoons of Shaoxing wine; 1 piece of scallion; 1 piece of ginger (smashed); 1 tablespoon of salt; 1/2 teaspoon of pepper; 1.5 tablespoons of cooked chicken oil.
[Method]
1. Place the fish soup in a cold water pot and boil for 2 minutes. Then rinse with cold water twice, separating the attached parts of the fish soup.
2. Cut the chicken and pork elbow meat into large pieces, place them in a cold water pot, and boil before draining. Simmer the scallops with some water in a steamer, reserving the broth.
3. Take a large earthenware pot, line the bottom with bamboo strips, and place the pork elbow meat, scallion knots, and ginger pieces on top. Then add the fish soup wrapped in fine white cloth, egg pieces, scallop broth, Shaoxing wine, salt, and water. Cover the pot with a plate, first bring to a boil over high heat for 5 minutes, then reduce to low heat and stew until the fish soup is tender. Then remove the chicken, pork, and scallions, and take out the fish soup.