Pengzu's Yingwei Banquet

Pengzu's Yingwei Banquet

　　Pengzu, surnamed Qian and named Keng, was a figure from the time of Emperor Yao and is regarded as the originator of health preservation in China and the pioneer of cooking. Ying and Wei refer to Ying Qi and Wei Qi—two types of vital energy generated from the essence of food and water. Ying Qi circulates within the blood vessels, nourishing all the acupoints in the body; Wei Qi flows outside the blood vessels, serving to protect the body and defend against external pathogens, hence the name. The Pengzu Yingwei Banquet inherits Pengzu’s philosophy of health preservation, develops his medicinal cuisine and guided wellness practices, and draws on the essence of Taoist dietary culture, giving new cultural significance to the cuisine of Pengzu.

　　There are three variations of the Pengzu Yingwei Banquet, each featuring over twenty dishes and pastries, totaling more than sixty dishes developed in all. Taking one variation as an example: eight cold dishes, four dried fruit plates, four side dishes, eight hot dishes, one soup or broth, four desserts, and one fruit platter. Representative cold dishes include fried pine nuts, candied shrimp, and fried cicadas; popular hot dishes feature crab roe fish fillet, mica-braised crucian carp, white chopped chicken with velvet beans, golden jade lamb, Huaiyi sweet-and-sour fish, and caramelized gingko. The soup may be a shredded eel spicy broth or similar. Dessert highlights include Pengcheng scallion pancakes, Chinese single-character puff pastry, and two-tone wontons. The Pengwei Banquet, developed and researched by Pengcheng Hotel, represents a significant contribution to the culinary culture of the Chinese nation.