Guangshui Smooth Meat

Guangshui Smooth Meat

　　Guangshui Smooth Meat is a famous dish from Hubei Province, once featured in both the *Three Chus' Famous Dishes* and *The Chinese Recipe Collection: Hubei Cuisine*. According to folklore, during the Kaiyuan era of the Tang Dynasty, there was an imperial chef surnamed Zhan from Yingshan who excelled at making Smooth Meat. He cut pork belly into small pieces, mixed them with flour, and added over ten ingredients including egg whites, scallions, and ginger. The dish was first deep-fried, then simmered, and finally stewed, resulting in a golden-yellow dish that resembled tofu in appearance. When Emperor Xuanzong of Tang tasted it, he found it exceptionally delicious and smooth, sliding down his throat without needing to chew much, and thus named it “Smooth Meat.” For reasons unknown, Chef Zhan offended An Lushan, who conspired with a traitor to slander him before the emperor. Chef Zhan was executed. Later, when An Lushan rebelled, Emperor Xuanzong realized he had wrongfully killed Chef Zhan and posthumously honored him as the “King of Chefs,” designating the 13th day of the eighth lunar month as his death anniversary. Every year on this day, chefs from Yingshan gather to hold a memorial feast in his honor, with Smooth Meat always served as the first dish.

　　Another folk version says that Chef Zhan prepared Smooth Meat for Emperor Taizong of Tang, Li Shimin, who was suffering from poor appetite and frail health. The dish, which balanced meat and vegetables, was richly flavorful yet not greasy, greatly stimulating his appetite. Li Shimin finished the entire bowl. Thereafter, the dish was served daily, and Li Shimin’s health improved significantly. In recognition, he bestowed the title of “King of Chefs” upon Chef Zhan.