Yuxiangzhai sour plum soup, the taste of old Beijing

Yuxiangzhai sour plum soup, the taste of old Beijing

Yuxiangzhai: Sour Plum Soup Made by Qing Palace Yibao

It is said that during the Qianlong period of the Qing Dynasty, one summer was extremely hot. Even though Qianlong and a group of courtiers moved to the palace to escape the summer heat, they were still forced by the heat to be restless and restless every day. Among other things, I couldn't take a few bites of my daily meal. Not only the concubines were very anxious when they saw it, but the veterans who learned about it were also very worried about Qianlong's health. However, if anyone is most worried and afraid, it is undoubtedly the chef of the imperial dining room. The dishes he cooked carefully are often removed after only one or two mouthfuls. Then they are really hard to tell! The chef was so anxious that there were several blisters in his mouth. Seeing him like this, the little apprentice was also anxious, so he bought a plate of ebony plums and brought it to his master: "Master, there must be a way for the car to reach the mountain. Don't worry too much about it." Be anxious, eat this ebony plum, my mother bought this for me when I got angry before!"

The chef was very touched by the filial piety of the apprentice. Although I was still worried, I ate a few mouthfuls as he said, and it was incredible: ebony plums are sweet and sour, quench thirst and produce fluid. As early as in the Three Kingdoms, there was a legend of "looking at plums to quench thirst". If it is served like this in the hot summer A bowl of chilled ebony juice... In an instant, the chef had an idea in his mind! Just do what you say, the chef rushed into the imperial dining room and began to try again and again: Is it pure ebony juice squeezed and iced, or is something added? Just like a single ebony plum, firstly, the taste is not sour, sweet and delicious, and secondly, the effect of removing heat and cooling, appetizing and promoting body fluids is only average, why not try adding more hawthorn, licorice, rock sugar, osmanthus... after so many days of trying, Finally, the chef tried out the best ratio, and made a bowl of sour plum soup. After everyone tasted it, they presented it to Yuqian with trepidation. After only one sip, Qianlong's body, which was originally exhausted by the heat, woke up in an instant: "I have never been so energetic this summer! Such a good summer thing, I deserve it!" I finished the whole bowl of sour plum soup. Not only that, after appreciating the head chef of the imperial dining room, he was also instructed to continue cooking and sent to the harem and ministers one after another. From now on, this sour plum soup will be a special summer offering! After that, the imperial dining room continued to develop and improve it carefully, and finally achieved the well-known "Qing Palace Yibao Imperial Black Plum Soup". According to the analysis of imperial physicians, a bowl of sour plum soup can not only produce body fluids and quench thirst, remove heat and cool, but also relieve pain, eliminate phlegm, relieve cough, and prevent epidemics. It is really a good drink for cooling and relieving heat in summer. It's no wonder that almost everyone inside and outside the palace has a bowl.

Later, the chef of the imperial dining room took this secret recipe out of the palace in his old age, and created "Yuxiangzhai", which means royal use and fragrance all over the world. Since then, it has become popular in the streets and alleys of old Beijing. In summer, no matter where you are, old Beijingers are always accompanied by the melodious clang of ice cups in the hands of vendors, and the fragrance of ebony plums constantly wafting from large porcelain vats. Take a sip of sour plum soup, all the summer heat will be gone, and there will be no fire in the heart. No wonder some people sing it "sour and sweet, drink a bowl to heal the summer heat". For hundreds of years, no matter how the years change and the imperial city is swept away, the sour plum soup of Yuxiangzhai remains pure. Take a bowl of sour plum soup, take a look at the thick brown color, and take a sip of the rich, moist, pure and refreshing Yuxiangzhai , and there is a faint smoky smell, as if after many years, and then back to the root of the old Beijing city wall of the Qing Dynasty...