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Huai'an Pingqiao tofu
Huai'an Pingqiao tofu is a Chinese dish which mixes tofu with seafood, mushrooms and chicken〔()〕 The dish is very smooth like Ningzhi, and the chicken slices are very soft, like yarn. So it wins a high reputation as "Xi Shi tofu".〔(平桥豆腐 - 淮安市周恩来纪念馆美食 | 壹旅游 )〕
==History==
Huai'an is one of the origins of Huaiyang cuisine, and Pingqiao is the small town in Huan'an.〔(淮扬名菜“平桥豆腐”-【维普网】-仓储式在线作品出版平台-www.cqvip.com )〕 Tradition holds that the dish was served to the Qianlong Emperor of the Qing dynasty during the emperor's tour of Pingqiao. In order to please the emperor and get some rewards, Lin Baiwan, a local landowner, had the road from Shanyang City to Pingqiao Zhen decorated with lanterns, colored banners and faille and invited the emperor to his home. While he was steeping the Crane Tea, a speciality of Huai'an, his cook was braising tofu containing Carp brain and mother chicken juice for the emperor. When the cook presented the dish, the house was immediately filled with the pleasant aroma. Although the emperor had tasted many delicacies from land and sea, he was so pleased with the dish that he gave it his royal seal of approval, and named the dish "the best food in China". Since then, Pingqiao tofu has become one of the most famous dishes of Huaiyang cuisine.〔〔(November 3, 2010.) ("Qianlong and Pingqiao tofu." ) (China Online ). Accessed September 2011.〕〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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