Sannon-stick, also known as osmanthus eggs, is one of the traditional delicacies in Anyang, Henan, which is said to have originated from the Qing Dynasty. Pen & Fun & Pavilion www.biquge.info three non-stick is made by stirring and stirring with eggs, starch and sugar and water. Not only is it golden in color and sweet in taste, but what is more amazing is that it does not stick to plates, chopsticks, and teeth, which is why it is called "three non-stick". The color is golden, the eggs are tender and sweet, delicious and nutritious, especially suitable for the elderly and young children.

"Three non-sticky" is also known as "osmanthus eggs", non-sticky plates, non-sticky chopsticks, non-sticky teeth, hence the name, is the traditional famous dish of Anyang City, northern Henan, with a long history, spread inside and outside the province. According to legend, there was a county magistrate in Xiangzhou (now Anyang), whose father liked to eat peanuts and eggs, but because of the scattered teeth, it was difficult to eat it. The county ordered the kitchen to make peanut paste and cakes for the elderly to eat every day, but it was boring for a long time. Home cooks are always thinking about changing their practices from time to time. Once, I used egg yolk and water to fry a plate of scrambled egg yolk with good color, fragrance and taste, and the old man praised it after eating. Later, at a birthday banquet, in order to be served at the same time, it was made in a cauldron.

Due to the inaccurate ingredient and the frying was too thin, the chef was in a hurry, hooked in the starch, and stir-fried vigorously while adding oil from time to time. As a result, it's more oily, shiny, sweet and delicious than ever. And it does not stick to the pan and spoon when it comes out of the pot, it does not stick to the plate when it is served, and it does not stick to the spoon when eating, and the guests are amazed. It is named "three non-sticky" and is popular in the local area. Emperor Qianlong of the Qing Dynasty went down to the south of the Yangtze River and stationed in Anyang, and local officials offered food to Qianlong, and there were "three non-sticks". After eating, Qianlong Dayue immediately ordered the attaché to interrogate the manufacturing method and bring it back to the capital. After that, the dish was widely spread in the court, government offices, markets and even families.

The color is golden, the eggs are tender and sweet, delicious and nutritious, especially suitable for the elderly and young children. Soft and oily, thick and sweet but not greasy, intellectual, appetizing effect. This dish is golden in color, sweet in taste, does not stick to the pan and spoon when stir-frying, does not stick to the dish and chopsticks when it is served, and does not stick to the teeth when eating, so it is called "three non-sticky".

For the quality of "three non-stick", you remember that there are "four no", "three looks", and one "smooth and tender". Fourth, it does not refer to not tight, not sticky, not oily, and not watery. Three looks, one look, one look, one look, two looks, three looks, three looks, taste. The color is golden and bright, and the fire color is average, not raw or mixed. The shape is plump and tense, without lumps and pimples. Scoop it with a spoon, and it will not flow or scatter. The taste is fragrant and sweet, oily but not greasy, the taste is smooth and delicate, and there is a slight bite. After eating, there is only an empty plate and a mouthful full of sweet aroma, which is a good craft.

There are not many chefs in Beijing who can do the "three non-sticks". This dish is difficult and cannot be cooked well in ordinary restaurants. The quality of "Tongheju" is guaranteed, and although the price is more expensive, it is also worth trying. Anyang, Henan Province also has "three non-sticks", which is similar to this dish.

Similar to the "three non-sticky", there is also a "boiled yellow cabbage", which is also a famous dish, and the ingredients and techniques are similar to the "three non-sticky", salty and fresh. Four egg yolks and one egg white, add chicken broth and seasonings, water starch and mix well, push and fry in the pot, 108 times out of the spoon, and sprinkle some minced ham on top. After the dish is completed, it is slightly diluted and paste-like, the color is golden, the taste is salty and fresh, the taste is smooth and tender, and it is also a famous product in Beijing cuisine.

Regarding the origin of the dish "three non-sticks", I heard that there is an interesting story. During the Qianlong period of the Qing Dynasty, there was a county order in Anyang, and his father liked to eat peanuts and eggs, but when he was old and his teeth were not good, the county order asked the chef to steam egg custard every day for his father to eat. After a long time, the father of the county order got tired of eating, and his appetite became worse and worse. The prefectural order asked the chef to change the way the meal was made. The chef racked his brains and changed the method of eggs into many tricks, but the father of the prefectural order still didn't want to eat it. One day, a chef came up with a new practice. He crushed the egg yolk with water, then put in the sugar, and then poured it into the pot to fry a plate of dishes with good color and flavor, temporarily named Osmanthus Egg, after the father of the county order tasted it, he praised this dish again and again for being delicious. Since then, this dish has become the main dish of the county order's family, and the family never gets tired of eating it.

In the autumn, the father of the county order celebrated his 70th birthday, and the guests were full, and the county order held a banquet to celebrate his father's birthday. Of course, the dish of osmanthus eggs is still indispensable at the banquet. Usually when cooking this dish, the chef always cooks it in a small pot and stir-fries one dish at a time. On the day of the birthday, there are many guests who eat, and the small pot is too slow to stir-fry, so the chef uses a large pot to stir-fry. However, since it was the first time to make osmanthus eggs in a large pot, a few ingredients should be put in, and the chef had no bottom in his heart. After the osmanthus eggs were fried, he found that the egg yolk was too thin, so he quickly added powdered rice to it, adding oil to it while frying. As a result, the osmanthus eggs fried this time are yellow in color, crystal clear, and the aroma is overflowing, and after everyone tastes it, they all praise this dish for its delicious taste, sweet and refreshing, and it is really a rare good product in the dish. As a result, osmanthus eggs soon became famous and popular in Anyang.

Soon, Emperor Qianlong went to the south of the Yangtze River to inspect the people's conditions, passed by Anyang, and proposed to taste the flavor snacks of Anyang. Anyang County ordered the chef to carefully fry a plate of osmanthus eggs and dedicated them to Qianlong to taste. After Qianlong ate this dish, he was very happy, he saw that this dish did not stick to the plate, chopsticks, and teeth, so he immediately made a holy decree and gave the osmanthus egg the name "three non-sticky". And let the county order give the manufacturing method of this dish to the imperial dining room in the palace, so that he and the harem concubines and royal relatives can taste it at any time. As a result, this dish entered the Forbidden City of Beijing from the ancient city of Anyang and became a royal dish. I heard that later there was an old chef in the imperial dining room who returned to his hometown, and when he separated the imperial dining room of the imperial palace, he brought the manufacturing method of "three non-sticky" out of the Forbidden City, so that this delicious dish from the folk came back to the folk and entered the homes of ordinary people.

In recent years, the chefs have improved the "Stir-fried Three Non-Sticky" from time to time, and the crystal red rabbit carved from Beijing cake is placed around the golden "Fried Three Non-Sticky", adding a magical color to this dish and making it more rich and elegant. The characteristics of this dish are soft and oily, thick and sweet but not greasy; Intellectual, appetizing results. The "three non-sticky" are golden, the Beijing cake is bright red, the red and yellow reflect each other, bright and gratifying. "Stir-fried three non-sticky" is a flower in the Anyang Cooking Garden, and it is also the best in Yu cuisine.

At present, the best dish of "three non-stick" is probably the Tongheju restaurant in Beijing, and the "three non-stick" dishes they cook are pure in color and sweet and pleasant. It is also said that the Japanese emperor once sent someone to Beijing to buy the "three non-sticks" in Tongheju, and then took them back to Tokyo by plane to taste them, and they ate them with relish. It seems that the allure of food is sometimes very grand, and food often makes people think about it day and night, and that kind of longing can be comparable to the lovesickness of a lover in love.