Li Hongzhang Stewed Dish

Li Hongzhang Stewed Dish

　　According to Wang Zhiyi, a veteran of Baoding’s catering industry and descendant of the imperial chefs Dong Maoshan and Wang Xirui from Zhili Province: Li Hongzhang, a key minister in the Qing Dynasty who served as Viceroy of Zhili and Minister of Beiyang, held the post in Zhili for nearly 30 years. In 1896, by order of Empress Dowager Cixi, he traveled on a diplomatic mission to Europe and America. After months abroad, he found himself unaccustomed to Western cuisine and deeply missed the food of his homeland.

　　After returning to the Viceroy’s Office in Zhili, Li Hongzhang mentioned this to the head chef Dong Maoshan, who then worked together with his junior, Wang Xirui, owner of Changchunyuan, to develop the dish. Drawing on the long tradition of Baoding being known for its stewed dishes, they carefully selected top-grade sea cucumber, shark’s fin, deer tendon, and bull penis, along with tribute cabbage from Ansu (now Xushui County in Baoding), tofu, and wide rice noodles. They added Huaimao sweet bean paste — one of the “Three Treasures of Baoding” — to create a richly flavored stew. The dish was served at a banquet in the East Flower Hall of the Viceroy’s Office, where it earned praise from Li Hongzhang, who gave it a thumbs-up. Later, the imperial chefs of Zhili gradually named it “Li Hongzhang Stewed Dish.” The dish boasts a delicious, mellow flavor, soft and tender texture, and is highly nutritious.