Three-Course Stew

Three-Course Stew

　　　Legend has it that in the 33rd year of the Jiajing Emperor’s reign during the Ming Dynasty (1555), due to political corruption, Japanese pirates continuously raided China’s southeastern coastal regions. The imperial court sent large armies to fight them off, but all ended in crushing defeats. Minister Zhang Jing petitioned the court, requesting the deployment of Tujia soldiers from western Hunan and Hubei to combat the pirates. Emperor Shizong approved the request and assigned Strategist Hu Zongxian to oversee the mission. The Mao Gang Tusi of Yongding Wei, Qin Yaozhi, along with his son Qin Chengkun, as well as Xiang Hefeng of Sangzhi Wei, Peng Yinan of Yongshun Wei, and Tian Shijue of Rongmei Wei (now Hefeng, Hubei), were ordered by imperial decree to lead their soldiers into battle. It was around the Lunar New Year, and Qin Yaozhi knew that once they left, they might not return. He decided to spend one last New Year’s Eve with his family, so he ordered: “Steam the zengzi rice, slice the meat into chunks, pour generous cups of wine, and celebrate the New Year a day early before heading to war.” Due to time constraints, there wasn’t enough time to prepare many dishes, so they made a single pot dish by stewing cured meat, tofu, and radish together, calling it “combined dish,” to energize the soldiers for the road ahead. This dish later evolved into what is now known as “Three-Course Stew.” After the soldiers went to the front lines, they quickly defeated the pirates and reclaimed lost territory. Emperor Shizong personally bestowed a plaque honoring them as having achieved the “Foremost Military Merit in the Southeast.” Historical records document this episode: “On the 29th day of the 12th lunar month, the soldiers were richly feasted. On New Year’s Eve, the pirates were caught off guard, leading to a great victory. Later generations continued the tradition, making it a family custom.”