历史上糖醋排骨的故事_糖醋排骨历史典故

糖醋排骨的来历？

第一个故事：

糖醋排骨最早的传说最为有趣，并与起源地有关系，或许是为了挣得这道菜的籍贯而编撰的。说的是无锡当年有道叫做“肉骨头”的菜，名气很大，最早创立于宋朝。那时还不叫糖醋排骨，后来从肉骨头演变而来。

故事就发生在这个节骨眼儿。一天，无锡城肉骨头生意最好的饭店，来一个摇着破蒲扇，衣衫褴褛的出家人化缘。掌柜的小气不想给，就递过去一大块肉骨头，心想你出家人不会开荤吃肉的。没想到人家接过去就啃起来，三几口下肚，抹抹嘴还要。这个和尚就是济公。

掌柜的心疼，不要再给。济公说我不会亏你这样好心人的，从身上搓下个泥球，撕一缕破蒲扇给穿上，趁他不注意扔进煮骨头肉的锅里，走了。第二天半夜早起，掌柜的揭开大锅要熬肉，猛一看大吃一惊，只见满锅的排骨香味扑鼻，从没有过的糖醋味只引得馋涎欲滴。想起白天和尚的许诺，知道是高僧大德送来的福报。从此就照这个口味，有了糖醋排骨，很快享誉天下。

第二个故事：

糖醋排骨身世靠谱的证据，不在济公时期，在之前的唐代。唐代的繁荣昌盛尽体现在长安城，奢靡之风都表现在吃喝饮宴。在正常的迎来送往外，那时起盛行专题酒宴，中榜、升迁、添人进口，各种喜事，都有专题宴席庆贺。用到最多的席面叫“烧尾宴”，属于陕菜系的官府菜，有《烧尾宴食单》可证。

史料记载是唐中宗皇帝的宰相韦巨源发明的，第一次出现就是他在自己家里招待中宗皇帝用到。菜谱里有糖醋做的菜，如巨胜奴是蜜汁，葱醋鸡，乳酿鱼，都用到糖和醋，只是没有“糖醋排骨”的名字。想那时候即便有这道菜，也不会用现在的称呼。

第三个故事：

唐代还有个传说，糖醋排骨是当时的一个名厨师发明的。她叫膳祖，是宰相段文昌的家厨。史上最厉害的吃货都出在唐代，因为富有啊。段文昌和韦巨源有得一比，韦巨源三次当宰相，段文昌历任宪宗、穆宗、敬宗和文宗四任宰相。他自家厨房都有名堂，叫炼珍堂，出外公差也带着全套做饭的家伙和原班人马，跟皇帝行宫一个模板，把临时厨房叫行珍馆。

他的主厨就是膳祖。这女人太厉害了，不仅做得一手好菜，还自己编撰一本菜谱，叫《食经》。跟同时代的茶圣陆羽一个脾气，自信到把自己与圣人并列，写的文章以“经”为名，都是“经典”。

用英语介绍糖醋排骨这道菜的背景？

Sweet and Sour Pork is a traditional Chinese dish that is widely popular in various regions of China. This dish is typically made up of pork spare ribs, sugar, cooking wine, table salt, soy sauce, vinegar, and onions. The name "Sweet and Sour" refers to the unique taste of the dish which combines the savory and sweetness of the sugar with the sourness of the vinegar.

The history of Sweet and Sour Pork can be traced back to the Wuxi region of Jiangsu Province in China. It is believed that this dish originated during the Song Dynasty (960-1279 AD) when sugar was first introduced to China. Since then, Sweet and Sour Pork has become a signature dish of the region and is often associated with other local dishes such as Xiperna chicken and Sweet and Sour Stir-Fried Eel.

In addition to its rich history and cultural significance, Sweet and Sour Pork is also known for its unique taste and texture. The pork ribs are first marinated in a mixture of sugar, soy sauce, and vinegar to create a caramelized layer on the surface. Then they are stir-fried with onions and seasonings until the meat is tender and the sauce is rich and flavorful.

Today, Sweet and Sour Pork is considered a classic dish in Chinese cuisine and is often served at special occasions such as weddings or family gatherings. It has also gained popularity worldwide due to its unique taste and has been adapted into various international versions of Chinese cuisine.

关于糖醋排骨的诗句？

1. 有相关的诗句。

2. 糖醋排骨是一道中国传统美食，因其口感酸甜可口而备受喜爱。

虽然没有专门描写糖醋排骨的诗句，但可以从描述美食的诗句中找到相关的表达。

3. 例如，唐代诗人白居易的《赋得古原草送别》中有一句“离离原上草，一岁一枯荣”，可以将“原上草”联想为糖醋排骨的外观，而“一岁一枯荣”则暗示了糖醋排骨的制作过程，使其更加生动。