Panlong Rolls

出自 027
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Panlong Rolls

Panlong Rolls.jpg

Panlong Rolls, also named Panlong dish, is one of the best dishes in Yunhe Restaurant and Laohuibin Restaurant in Hankou. Records of Zhongxiang County states that this dish has its origin there with a long history of hundreds of years and there are several legends about it, all of which are related with the emperor of Jiajing period of Ming Dynasty. In 1521, Zhu Dezhao, emperor of Zhengde period died without any sons or whole brothers so that Zhu Houbi, son of Xingxianwang appointed to govern Chengtianfu (Zhongxiang), succeeded to the throne. It is said that in case the throne should be robbed by his uncles and brothers who arrived earlier in Beijing, he traveled at double speed day and night in disguise of a prisoner sent to Beijing under guard. When hungry, he ate a ring shaped food around his neck, namely a steamed and rolled wrapper made of mashed egg with fish meat and pork inside, convenient to carry, dainty and not greasy. Another legend has it that when Zhu Hongbi made his adieu to his teacher, the latter and the chef decided to prepare a unique dish to entertain the will-be emperor. They rolled a wrapper of mashed eggs with fish meat and pork inside. After steaming it, they put the sliced thin pieces in the plate to be a shape of dragon, and named it Panlong Rolls. The third edition is that Zhu Hongbi returned to Zhongxiang after succession to build mausoleum for his father. His teacher specially designed this dish when he dropped in on him. Later this dish had been spread far and wide for a long time. Based on traditional cooking method, it has been improved and become a well-known dish in Hubei with fine color, fragrance, taste and shape.