Folk festival diet custom: Xiasha cauldron dish?

In the popular food documentary China on the Tip of the Tongue 2, the cauldron rice in Xiasha Village, Futian, Shenzhen became the representative of Shenzhen cuisine. This kind of local food in Shenzhen has a history of hundreds of years, which has been continuously developed and perfected in the long historical years, and even won the Guinness World Record certification of "the biggest banquet among the people-pot rice". Then today's folk festival will introduce you to this delicious and warm holiday eating custom: Xiasha big pot dishes.

Xiasha cauldron dish is a kind of Han nationality's eating custom that spreads in Xiasha Village, Shatou, Futian District, Shenzhen City, Guangdong Province. The military diet in the Southern Song Dynasty originated in the13rd century, and then gradually developed into a folk diet. "Cauldron dishes" are generally more than a dozen dishes, such as fried oysters, chickens and ducks, celery, radish, etc., which are boiled in a pot layer by layer and then eaten together.

Xiasha people have been eating "cauldron dishes" for more than 500 years. According to legend, in A.D. 1278 (the third year of Jingyan in the Southern Song Dynasty), Yuan soldiers marched south, and Song Jiankang appointed Zhang Shijie as our time. Lu Xiufu, assistant minister of the official department, and Zhao Min, Wang Wei, went south to Guanfu Factory (that is, Kowloon, Hong Kong) and stayed in Erwang Village. The villagers hurriedly poured the dishes brought by each household into a large military basin for cooking. Divided into hundreds of dishes, the pot was full of fragrance, which made Song Jun, who was hungry, have a full meal.

Later, Song Jun was defeated in the Battle of Yashan, and Lu Xiufu jumped into the sea with his young emperor on his back. The local residents were very sad to see the emperor in such a tragic situation, so all the villagers cooked a hundred meals to mourn the demise of the Great Song Dynasty and the tragic death of the emperor. Slowly handed down, it became the so-called "pot dish."

During the Ming and Qing Dynasties, local people called "Potted Cuisine" Xin 'an Potted Cuisine (after Xin 'an, it was called Baoan). At that time, eating potted vegetables was held in a wooden basin, with a table with a wooden basin, a square table, four benches and a table for eight people, commonly known as "eating potted vegetables", which was used in Kowloon, Sha Tin, Tai Po, Yuen Long and Sheung Shui in Hong Kong and Kowloon, and Baoan and Nanshan in Shenzhen.

In 20th-2nd/Kloc-0th century, "cauldron" was changed to stainless steel pot. There are 15 kinds of dishes in the pot, including fried oysters, chicken, duck, pork, fried fish, oily tofu, Zhi Zhu, dental planer, dried eel, fish skin, velvet antler, wax gourd, celery, radish and so on. More than a dozen dishes are put into the pot layer by layer, and the top dish is chicken and duck, which means the birds return to their nests.

Large pots of vegetables symbolize "birds return to their nests", meaning reunion and wealth. I look forward to a prosperous country and a bumper harvest in the coming year. Whenever festivals, weddings and funerals need to entertain guests, the host family will ask professional chefs to make potted dishes for the guests to enjoy. When a pot of vegetables is finished, the banquet is over. Since the Xiasha people established their own village, they have a tradition of eating "potted vegetables" on the Lantern Festival. On the fifteenth day of the first month, they set up a "light shed", lit lanterns and sang Cantonese opera. The whole village got together and was very lively.

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