ItwascustomarytoclimbhillsontheDoubleNinthFestivalduringtheMing(13681644)andQing(1644-1911)dynasties.EventheemperorswouldclimbtheProspectHill(intoday鈥檚JingshanPark)toworshiptheBuddhaandprayforlongevityandpeace,aswellasenjoyasweepingpanoramaofthecapitalcity.Onthesameday,dignitaries,literati,andnobilitywouldstepoutontorockeriesandterracesintheirbackyardgardens;somepaidavisittoscenicspotssuchastheEightGreatTemplesoftheWesternHills,FragranceHill,Five-PagodaTemple,andtheWhitePagodaintoday鈥檚BeihaiPark.
AdmiringthechrysanthemumblossomsanddrinkingchrysanthemumwinewasacustominoldBeijing.Thegracefulflowerinfullbloominlateautumnisasymbolofloyaltyoflovethroughthickandthin.Onthatday,literatitraveledtotheTianningTempleandtoday鈥檚ZhongshanParkwhereavarietyofchrysanthemumswereplanted.
Eatingricecake,aseasonaldimsum,symbolizes鈥済ettingpromotionstepbystep鈥漣ntheQingDynasty;therefore,avaricoloredricecakebanquetwasusuallyheldintheimperialcourt.Thestandardizedricecakehasninelay-ers,withfivelayersofpastryandfourlayersofstuffing,whichvariedfromjujubepaste,sweetenedbeanpaste,fivekernels,toallkindsofdriedfruits.AmongallpastryshopsinBeijing,ricecakessoldinZhengmingzhaiatQianmenStreetwerethemostpopular.
Chrysanthemumhotpotwasanothercustom.Variousdelicacies,accompaniedwithwhitechrysanthemumpetals,deep-friedbeanvermicelli,andavarietyofvegetables,wereputintoaredcopperpotfueledbyalcoholbeneath.Anddeep-friednoodlewasanessentialstaplefood.Marinatedinthearomaofchrysanthemumwine,bothhostandguestswereinanexaltedmoodofcomposingandrecitingpoetry.
TheDoubleNinthFestivalisagoodseasontoregainenergyandtworecommendeddelicaciesare:braisedbeefwithcarrotsanddeepfriedcrabs.
Forthefirstdish,theingredientsare100gbeef,250gcarrots,30gsoysauce,15gcookingwine,3gsalt,10gsugar,25gchoppedscallionandginger,andsomeredpepperandaniseed.Cutthebeefintothree-cmcubicblocksandcarrotsintodiamondshape.Boilthebeefclodsinboilingwaterandfishoutwhenthecolorchanges.Heatoilinthepanandsprinkleredpeppers,aniseed,choppedscallion,andgingerinside,thenstir-fry.Pourinthebeefclodsandfrywithcookingwineandsoysauce.Addcarrotswhenthebeefisalmostready.Stewthebeeftogetherwithcarrotstillthegravythickensandisabsorbed.
Theseconddishneeds12rivercrabs,600gtenderloin,100gShiitakemushroom,50gbambooshoots,20gdriedshrimp,6gsalt,5gsesameoil,30gcornstarch,twoeggwhites,75gbreadcrumbs,and15gcookingwine.Washthecrabsandsteamfor20minutes.Coolthecrabsandscoopthemeatoutoftheshell.Mixchoppedscallionandgingerwithsesameoiltomakethesauce.Choptenderloinintomince,withmushroom,bambooshoots,anddriedshrimpintodices,addincrabmeatwithsalt,sugar,pepperpowder,andcookingwine,andstirevenlytomakethestuffing.Putthestuffingintocrabshells,addtheeggwhiteandcornstarchpaste,andsprinklewithbreadcrumbs.Deep-frythecrabstilltheyturngoldenincolor.Eaterscanenjoythedishwiththedippingsauce.
TONGCHANGYOUisaBeijingCuisinemasterandmemberofChinaCuisineAssociationandBeijingCuisineAssociation.