Zhongxiang Panlong Dish

Zhongxiang Panlong Dish

　　The Panlong Dish is a unique and renowned delicacy from Zhongxiang City, Hubei Province, commonly known as diced dish or rolled sliced dish. It was a “royal dish” served in the imperial court during China’s Ming Dynasty and is now listed among the famous dishes in the Chinese Cuisine Guide.

　　The Panlong Dish is exquisitely shaped, delicious in taste, rich in flavor yet not greasy, and highly nutritious. It is “famous for offering the taste of meat without actually seeing chunks of meat.” The Panlong Dish can be enjoyed all year round, but it is best consumed in autumn and winter, as these seasons are ideal for nourishing the body.

　　The Zhongxiang specialty, the Panlong Dish, also has an interesting historical background. Legend has it that in 1521 (the 16th year of the Ming Zhengde Emperor’s reign), Emperor Wuzong Zhu Houzhao passed away without leaving an heir. His cousin, Zhu Houcong, the Prince of Xing from Anlu Prefecture in Huguang (now Zhongxiang), was summoned to the capital to ascend the throne. Before Zhu Houcong’s departure, a renowned chef from Yingzhong minced lean pork and fresh fish to make a filling, mixed it with shredded fat, premium starch, egg whites, minced scallions and ginger, salt, and other ingredients. This mixture was wrapped inside cooked egg membranes to form flat, rolled cylinders about 30 centimeters long and 5 centimeters in diameter. These were then steamed in a steamer basket, sliced into thin pieces, arranged in the shape of a dragon on a plate, and steamed again to heat through. The result was a premium dish of exceptional color, taste, aroma, and appearance—thus named the Panlong Dish. Emperor Zhu Houcong was so impressed that he designated it as an imperial dish.