Synopsis
A traditional famous dish from Zhongxiang, Hubei, one of the "Three Wonders of Zhongxiang," a provincial-level intangible cultural heritage, a royal delicacy from the Ming Dynasty court, featuring a harmonious blend of red and yellow colors, rich yet not greasy.
Overview
Panlong Cai (also known as Panlong Dish, Juangie, commonly called Duocai) is a traditional famous dish of Zhongxiang City, Hubei Province, and is hailed as one of the "Three Wonders of Zhongxiang" (the other two being preserved eggs and rice tea).
This dish features alternating red and yellow colors, is rich but not greasy, smooth and oily, with a long-lasting fragrant flavor. In the Zhongxiang region, there is a saying that "no grand banquet is complete without a dragon feast," making it a top-tier delicacy on banquet tables.
In 2011, the "Panlong Cai Making Technique" was included in the Hubei Provincial Intangible Cultural Heritage List and has been recorded in the "Chinese Cuisine Compendium."
History
The history of Panlong Cai can be traced back to the Jiajing period of the Ming Dynasty. According to legend, before ascending the throne, Emperor Jiajing of the Ming Dynasty, Zhu Houcong, was enfeoffed as the Prince of Xingxian, with his mansion located in Anlu Prefecture, Huguang (present-day Zhongxiang, Hubei).
Upon Emperor Jiajing's enthronement, the imperial chefs specially prepared a dish shaped like a coiled dragon with alternating red and yellow colors, symbolizing good fortune, which greatly pleased the emperor.
Since then, Panlong Cai became a delicacy in the imperial court cuisine and later spread to the common people. It has been passed down through generations in the Zhongxiang area for over four hundred years.
During the Qing Dynasty, the making technique of Panlong Cai was further refined. The outer skin evolved from sweet potato skin to egg skin, and a fixed preparation method was established using a filling mixture of fish and pork.
How It's Made
The production process of Panlong Cai emphasizes precision. The main ingredients include eggs, pork, fish, etc.
During preparation, eggs are first spread into thin skins. The seasoned fish and pork filling is then spread onto the egg skin and rolled into a cylindrical shape. It is steamed until cooked and then sliced.
The sliced Panlong Cai is arranged into a dragon shape and steamed again. The finished dish is visually appealing, delicious, fragrant, tender, and palatable.
| Step | Description |
|---|---|
| Making Egg Skin | Spread eggs into thin skins |
| Preparing Filling | Mix and season fish and pork |
| Rolling | Spread filling on egg skin and roll into a cylinder |
| Steaming | Steam until cooked |
| Slicing and Plating | Slice, arrange into dragon shape, and steam again |
Cultural Significance
Panlong Cai is one of the Ten Classic Famous Dishes of Hubei, carrying profound historical and cultural heritage.
In Zhongxiang, Panlong Cai is not only a delicacy but also a symbol of festivals and important occasions. It is an indispensable dish on the dining table during holidays, weddings, funerals, and other significant events.
| Item | Details |
|---|---|
| Place of Origin | Zhongxiang, Hubei (Anlu Prefecture in Ming Dynasty) |
| History | Over four hundred years |
| Intangible Cultural Heritage | Hubei Provincial Intangible Cultural Heritage (2011) |
| Honors | One of the Three Wonders of Zhongxiang, One of Hubei's Ten Classic Famous Dishes |
| Inheritor | Wu Qinggao (Chinese Culinary Master) |
| Included In | "Chinese Cuisine Compendium" |
References
- Baidu Baike: https://baike.baidu.com/item/蟠龙菜/878333
- Zhongxiang Panlong Cai Making Technique: https://baike.baidu.com/item/钟祥蟠龙菜制作技艺/3209927
- Zhongxiang City Panlong Cai: https://baike.baidu.com/item/钟祥市蟠龙菜/15776879
- Included in Chinese Cuisine Compendium
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