History of Traditional Cuisine - Kueh Chap (閩南傳統美食 - 粿汁)

Alot of People had been eating Kueh Chap since young, but neither any of them know about the Origin or History of when Kueh Chap was founded or created.

In here, I will like to spend a little bit of my time to share with all of you on the Origin of this Wonderful & Tasty Teochew Cuisine - Kueh Chap.

According to Records of Traditional Chinese Cuisine, Initial Form of Kueh Chap was first being found in Ming Dynasty (明朝) History. During that Founding Period, Kueh Chap had yet to have a Name known as Kueh Chap, but Officially known as Ding Bian Cuo (鼎邊挫) or Ding Bian Hu (鼎邊糊), being translated as Wok-side Cooking or Wok-side Frying. Only when later part of Ming Dynasty, after this Cuisine was being brought over to Teochew, from then, the Teochew gave the Title of Kueh Chap to ot.

During Ming Dynasty, Ming Emperor appointed Qi Ji Guang (戚繼光) to Station-guard at the Southern China (中國南方) to fight against the Japanese Sea-pirates & Commoner-Armies (日本倭寇). Just before Qi Ji Guang Set-off for the Battles, Qi Ji Guang started to worry on the Food-supply for the Armies. First, he worried that the Food-supply might not be easy to transport to the Southern Part of China due to High-mountainoues area, secondly, worrying that the Armies might not be able to accept the Food in the Southern China.

On that Night, Qi Ji Guang was not able to take his rest and so, he went wandering around to think of a Solution. Just as he walked past a Kitchen, he saw an Old Madam who woke-up early to do her cooking for the Family. While Qi Ji Guang peep into the Kitchen, he saw the Old Madam was doing grounding of the Raw-rice into Powder-form and after the Raw-rice turned into fine Powder, the Old Madam add water into it and make it into sticky-paste form (米漿). Soon after the Wok was getting Hot, the Old Madam scoop a little-bit of the Paste and pour around the side of the Wok. Once the Paste contacted the Heated Wok, the Paste started to get harden and immediately, the Old Madam "tear" the Harden-paste off from the Wok. After repeating a few rounds of the Hardening of the Paste, the Old Madam stopped and carried-on to do boiling of a pot of Water (due to this Action, it got the Name of Ding Bian Cuo or Ding Bian Hu).

Once the pot of Water started to boil, the Old Madam throw in Vegetables and some left-over Preserve Meats. Once the Soup boil the Second time, she told the Harden-paste and tear it into smaller pieces and throw them all into the Soup. After a while, the Soup was ready for consumed.

Just as the Old Madam finished her cooking, Qi Ji Guang knocked on the Door and made his entry into the Kitchen, seeing that a General came in, the Old Madam was shocked, after explaining to the Old Madam on his purpose of entering into the Kitchen, the Old Madam was pleased to share with Qi Ji Guang on the Food Item.

Upon knowing that Qi Ji Guang was worrying about the Food-supply for the Armies, the Old Madam told him that actually this is very easy to make & keep. As long as the Harden-paste did not get contact with any form of Water/humid, it could last as long as it can be. And whenever oneself wanted to eat it, oneself just needed to boil a bowl of Hot-water and then cut the Harden-paste and add them into the Hot-water, the Harden-paste would slowly soften and ready for eating. This could go without any other Dishes, if oneself was not able to take it plainly, oneself can just add in a bit of Soy-sauce (醬油), Sesame Oil (香油) or Coriander (芫荽) to make it taste better.

After Qi Ji Guang learnt the procedure & steps on making the Paste, he went back to his Camp to impart the knowledge to the Kitchener-Soldiers (火頭軍). From that Day onwards, the whole Qi Ji Guang's Troop started to eat the Harden-paste with Preserve/Dried-meats.

On the way to the Southern China, Qi Ji Guang's traveling was quite Smooth & Successful, soon the Ming Empire Troops arrived in the Min Area (閩地) and started the Battling with the Japanese Invaders. Soon, the Invaders were being defeated and Min Area was returned with the Peacefulness again.

From then, this Cuisine was being spreaded around in the Southern China, first was in Hokkien Province Fu Zhou City (福州市) and later, being imported into Teochew City (潮州市). Due to different Areas, the eating methods were different, today, if we will to eat this Cuisine in Fu Zhou, the Soup-base will be White or Milky in color whereas in Teochew, the Soup-base will be a bit darker or having a Dark-brown color.

In Fu Zhou City, every Year during the Li Xia Day (立夏, before Dumpling Festival), the Fu Zhou People will still have to prepare this Cuisine to honour the Ancestors.