National Tide 1980.

Chapter 523 Taste Miracle
For example, the first dish corresponds to the soup dish in French cuisine.

It is a small bowl of "clear soup jasmine" with clam meat per person, and two salty crabapple crisps for bread.

The difference from French cuisine lies in the beauty of this Chinese-style clear chicken soup and Chinese-style noodles, pure and natural.

It has both floral fragrance and flower shape, and there is no need for arranging.

In this way, the wonderful thing about this Chinese soup and western food is not only the original soup, but also the meaning of a dim sum.

What's more, it lies in the echo of the theme of color, fragrance, taste and shape between the two, and the three-dimensional enjoyment of smell, taste, vision and touch.

The layers of meringue of the crabapple cakes bloom like flowers, and the pink color is almost a girl's heart.

With a light touch, the crispy pastry will fall off, making it unbearable to eat.

But the white jasmine soaked in the clear chicken soup shows its vitality with its pure soup color and attractive fragrance.

So when this first dish was served, it caused a sensation.

You must know that the French, who are used to being proud of French food, think that only French food can be considered exquisite in their ideology.

The impression of Chinese food is nothing more than fried noodles, fried noodles, and fried chop suey.

Even when many people came to the Republic, the most distressing thing is that it is difficult to buy real high-quality fresh bread here, which has formed a rough stereotype of the Republic pastry.

To use an analogy, this is like when the capital was changed to Beiping, and Lu Xun, who had just arrived here, concluded that there was no good tea and food in Beiping because of the great business depression in the capital.

Suddenly, these French people saw the exquisite, elegant, lively and interesting side of Chinese food without any preparation.

It is conceivable how shocking this huge comparison will be!

It is bound to refresh the inherent cognition, and the perception of Chinese food has rapidly improved.

Especially when drinking soup, many people's eyes light up instantly.

Obviously, I didn't expect that the soup with such clear well water was not light at all, and the taste was extremely refreshing and rich.

Naturally, they praised each other with great interest.

And the second dish, which corresponds to the first dish of Western food, is to give full play to the advantages of Chinese food, beets that are not seen in Western food at all.

A soft deep-fried tenderloin topped with "Peach Blossom Pan" Gorgon sauce, served with glazed balls, shredded bananas, rock sugar white fungus, osmanthus glutinous rice and lotus root.It can be said to be a large collection of Chinese beets.

Soft, waxy, crispy, sour, salty, sweet, rich in taste, with varying degrees of sweetness, it is quite appetizing.

What's more, foreigners have great patience and tolerance for the taste of sweets.

It is completely unexpected that they will be like Chinese people, who will get tired and greasy after eating too much.

This dish naturally made many foreigners eat with smiles on their faces, nodding their heads more and more in affirmation.

Especially female customers, can't put down their knives and forks.

It was really reluctant to give up any sweet temptation, completely swayed by my own taste buds.

As for the third main dish corresponding to Western food, it can be said that there is no risk at all, and it is guaranteed to be a good score.

That is Master Ai's unique halal roast duck.

Undoubtedly, roast duck can be said to be the most popular dish among foreigners, and it is also a representative of Beijing cuisine.

These days, people across the country, whether they are "lao internals" or "foreigners", know the saying "If you don't go to the Great Wall, you are not a good man, and it's a pity if you don't eat roast duck".

And it is particularly worth mentioning that Master Ai roasts the capital white duck with fruit wood.

Not only is the color browned, the skin is crispy and the meat is tender, there is no peculiar smell, and the hot cake is soft.

What makes this dish stand out is that the sauce is made by Chef Ai.

Master Ai has a unique secret. He uses high-fat and high-sugar halal pastries to make noodle sauce.

Therefore, not only is his roasted duck no worse than those of Judequan and Bianyifang, but the sauce is also more mellow.

Can the French not like to eat it?
It's really crispy with one bite, first-class oil with one bite, fruity woody fragrance, and full of taste.

What's more, Master Ai also followed the instructions of "Zhang Dashao", and served the roast duck with some refreshing, tender and crisp vegetables that can be dipped in sauce and eaten raw.

In this way, it can not only relieve the greasy roast duck, but also fill in the gap in a disguised form, providing French guests with Western-style salads that were originally lacking in Chinese food. It is perfect, and all shortcomings are gone.

Because of this, the French, who always leave a small sip for the sake of decency, are usually a bit out of order.

Many people ate all the dish on the plate without paying attention, which was quite embarrassing.

It cannot but be said that this is the greatest affirmation of Master Ai's craftsmanship.

Of course, at this moment, the guests are almost full, and their appetites have been greatly satisfied.

As for the fourth dish, a strange and somewhat contradictory change inevitably occurred in the hearts of many guests.

Unconsciously, a complex psychology mixed with expectations, jealousy, doubts and worries was born.

Frankly speaking, I hope to see the surprise again and eat better food.

I also hope that Huaxia cuisine will stop showing miracles and become mediocre.

why?
It is because the French nation has a pride that is difficult to abandon and must be steadfast.

In today's world, it is recognized in the West that French cuisine is the best food.

Moreover, the only authoritative Michelin certification for gourmet food also revolves around the French.

But today, these French people cannot deny that Chinese food is too amazing, and some people naturally have a sense of crisis that is not so confident.

It better be that the excellence of Chinese food ends here, otherwise it will not be so wonderful.

So at this time, people who are close to each other can't help showing emotions and whispering...

But then again, some people don't think so.

Roast duck was used as the main course, so it should be the final trump card.

The following dishes are mediocre, which is actually a very high probability.

What better food in Beijing than roast duck?
What's more, according to the sequence of French meals, the next dish should be cheese.

The Republic doesn't even have good bread, how can it get good cheese?
After all, Chinese cuisine still has shortcomings. The lack of dairy products alone makes their diet a natural disadvantage, and it is still difficult to compare with the rich ingredients of French cuisine.

So this kind of proposition made the unstable mentality of the French guests a little more stable.

But it is a pity that "Zhang Dashao" did not play the cards according to common sense, and it was so easy to do what the French thought was impossible.

In fact, the fourth big dish ordered by the old man is boiled milk pig cooked by Master Pang himself.

Not only is it a Manchu dish with more weight than roast duck, but also the most authentic palace flavor, both in appearance and taste, can be called atmospheric and natural.

What's more, the side dish used - "Puffing milk tofu" is just a dairy dish that combines Mongolian milk tofu with gluten from the Central Plains.

Of course, the French don't know that the advantages of our country's nomads and farming peoples have been perfectly combined through this meal menu as early as the Kangxi Dynasty.

Let me talk about the dish of boiled milk pig first. It is definitely not boiled in plain water. The production process is quite delicate and complicated.

Master Pang had to clean up the full-moon baby suckling pig first, throw it in vinegar water and boil it twice.

Soak it in cold water after taking it out of the pot, and then wipe it with Artemisia argyi.

After it is wiped white, put the suckling pig into a cloth bag and cook it in the batter water.

Then unpack the bag, cut the milk pork into slices, and soak it in the garlic ginger vinegar sauce for two hours before you can eat it.

The soaked meat slices are white and almost transparent, and the strands of lean meat are clear and distinct.

It looks like it's made of pure white jade.

It tastes like meat, but also crispy and delicious. It is fragrant but not greasy.

In contrast, the bulging milk tofu as a side dish is much easier to make, and the taste depends almost entirely on the natural texture of the ingredients.

The specific method of this dish is to adjust the sauce with milk, chicken oil and flour.

The high-quality gluten was stuffed into Fengsheng Gong's milk tofu, and steamed in the drawer until soft.

Then heat the milk and pour it on the gluten, and it's done.

In this way, one is cold and the other is hot, one is salty and the other is sweet, one is delicious and crispy, the other is thick and soft, and the colors of the two dishes complement each other.

Like the yin and yang poles of Tai Chi, this is a complementary match that complements each other.

Needless to say, as soon as this dish was served on the table, the full-bodied milky smell aroused the surprise of the guests.

These French people must not taste it, it will be even more moving, and they will make a fuss.

Because the three miracles of taste that they can't understand the most will immediately kidnap their tongues.

Which three wonders of taste?
One is that the smell of pork in France is too strong.

In addition to using a lot of spices in Western food, there is no better way to remove the smell of pork.

Never did the French think that pork can also make such a refreshing and clean taste!
Second, there is no pasta in France.

Although the gluten in this dish is a very common ingredient in Chinese food, this wonderful taste is completely unfamiliar to them!
The third is that Fengshenggong’s milk tofu is a famous milk food in Beijing, and the cooking method of wrapping liquid fillings is not the director of Western food.

It is conceivable what kind of shock the French taste buds will bring to the taste buds of this kind of noodles with the universe in it and the texture of the pulp in one bite!
So this dish completely made the French collectively uneasy.

This is not only due to cooking skills, but also includes psychological demand factors.

Soon, after experiencing the emotions of shock, doubt, bewilderment, admiration, and envy in sequence.

Many people have asked to meet the chef who made the dish.

Of course, Ning Weimin can't favor one person over another.

After thinking about it, he might as well invite the three great heroes together.

Then take the initiative to introduce to the guests one by one.

Although the French didn't expect it at all, three people came out at once.

But today's dishes are really good, no matter which dish, this group of people are satisfied.

So, headed by Pierre Carton and the French ambassador and his wife, everyone happily took a group photo with the three chefs.

After taking the photos, many people gave gifts to the chef.

The ambassador's wife sent the emblem of the French embassy.

Pierre Carton himself presented three new hundred-franc notes bearing the master's name.

So far, things have been smooth sailing.

Whether it is almond tofu, red and white glass powder and other desserts,
Or a fruit platter like a watermelon cup.

It also made these French guests full of praise from the bottom of their hearts, which added to their joy.

Even after the banquet, some of these delicious guests couldn't help asking for prices, wanting to buy the exhibits of the restaurant.

Of course, apart from bionic porcelain and feeding utensils, other things cannot be sold.

These are real antiques that Ning Weimin collected with great difficulty, no matter palace lanterns, furniture or porcelain.

So he flatly refused without hesitation.

But even so, more than a dozen businesses have been made.

The artistic French are very interested in feeders and bionic porcelain.

Even Pierre Caton himself ordered a large grape feeder bonsai.

(End of this chapter)