Punch: From third-rate anchor to top chef

Chapter 318
The surrounding audience didn't have any dissatisfaction because the big brothers clapped their hands and cheered.

Because it is easy to tell the difference between intentional trouble and heartfelt cheers, and the big brothers in the hall are precisely the latter.

Li Xiao could even see a few elderly grandpas and aunts, and tears filled their eyes. It is true that the country's traditional culture is becoming less and less important in everyone's mind.

Some dramas and songs that once dominated people's artistic life slowly disappeared from everyone's sight.

The audience is getting smaller and smaller, and fewer people are willing to learn and perform.

If there are fewer people who study acting, the possibility of showing good works will become lower and lower, and there will be even fewer people who do not have good works to watch, and it has been caught in an endless loop ever since.

After listening to Professor Ding Xinlan on the stage giving the curtain call to everyone in the hall, he didn't leave immediately.

She stood on the stage and said:
"It is a great pleasure to be able to stand on this stage of the palace banquet and perform the famous Peony Pavilion in the Kunqu Opera repertoire to all the guests who come from afar."

"Because time is limited, this is the performance of the Peony Pavilion, only the most exciting 5 minutes, but in my opinion, the best performance does not depend on the length of time."

"If you really like it, 5 minutes is enough."

"One of the reasons why I am standing here today is to share with you the Kunqu Opera, a traditional opera that is about to disappear."

"Although there are still a lot of people who come to watch every time I perform in concert halls across the country, I can find that most of the people who come to the show will always be the same group of loyal old audiences."

"I'm very relieved, but also very sad at the same time."

"This not only shows that everyone is very supportive, but also shows a problem."

"Kunqu Opera has fallen, no one watches it, and more importantly, no young people are willing to watch it."

"That's why I was very cheeky and found Professor Zhong, the teacher who choreographed the whole set of dances, and arranged for my Kunqu opera to come in."

"What I hope is that people can see traditional plays like Kunqu Opera on more occasions, hoping to arouse even a little bit of interest and attention from everyone."

"In addition, I opened a free small theater next to the Capital University of Music. There will be free Kunqu Opera performances every weekend, and there will also be Kunqu Opera classes. All of them are free. If you like it, you can come to visit or participate directly. .”

After finishing speaking, she bowed deeply to the audience at ninety degrees.

I don't know whether it is the influence of the surrounding environment, or the cosplay costumes on the body give people a strong sense of immersion.

Some younger brothers and sisters who were more easily mobilized also stood up immediately after Professor Ding Xinlan bowed.

Following the etiquette of the ancients and Professor Ding Xinlan returned the salute to each other, some people responded politely:
"Candidate Zhou Feiran, thank you Mr. Ding for the invitation, and I will be there on time this weekend."

"My son is also interested in Kunqu Opera, and I will definitely come over to join you in my free time."

"The little girl likes the repertoire of the Peony Pavilion very much, and she must go there with her close friends on weekends."

"I have loved Kunqu Opera since I was a child, and I will definitely study and study this weekend."

The atmosphere became pleasant for a while. Although most people have learned ancient Chinese, it is a bit too difficult for everyone to apply it in real life.

A sentence of classical Chinese mixed with vernacular dialogue made the originally heavy atmosphere in the hall become cheerful.

Seeing such a non-serious scene, Professor Ding did not feel unhappy, but was filled with joy.

She never felt that Kunqu Opera was an unattainable kind of art, and she also knew that she wanted to promote this dying art.

It is necessary to drive more young people to like and be curious. She is very happy with the effect of today's performance and publicity.

She bowed again to everyone and left the stage.

weekend?
With the disappearance of Professor Ding, Li Xiao's eyes returned to the teacup in his hand.

If there is no time conflict, I can go to support it myself.

At that time, by the way, a live broadcast will be held, and the online audience of several 10 people will promote it, and the effect will definitely be very good.

After all, in such a short period of 5 minutes, the voices of discussions in his live broadcast room have been heard endlessly.

"Okay, okay, this Professor Ding's performance is really amazing, even I, who don't watch these old-fashioned operas, think it's very good."

"This meal is really worth it. In 1888, you can see the performance of the top Kunqu opera masters in the Han Dynasty."

"In fact, these traditional operas are still very good-looking, but the audience is too small, and the number of people who don't make money performing them is naturally much less."

"Although this Professor Ding is quite beautiful, my aesthetics is quite vulgar, and I really can't appreciate an elegant thing."

Of course, there are those who like it and those who don't, and there are also many critics in the barrage.

"What an old-fashioned thing, who still reads this now? I can't understand what he is singing at all, and it's so annoying to death."

"Nowadays, the income of any Internet celebrity who can beautify his face may crush the performance masters of these traditional repertoires. No one will practice hard for ten years, and even if he works hard, will he be able to find a decent job by then?" jobs are problematic.”

"This is basically a death struggle. With such a big name on your head, you should be reduced to performing in a restaurant. This kind of Kunqu opera should really quit."

Seeing these harsh comments, Li Xiao couldn't help but sighed.

Although some of the audience's words were really ugly, but I have to say, it was quite reasonable.

Kunqu Opera can indeed be said to have declined, if there is no decisive key figure to give new impetus and development to this industry.

Maybe not completely gone, but history hanging on the wall is inevitable.

This is the same as cross talk, if there is no Mr. Guo.

I'm afraid that cross talk has already ended up the same way as Kunqu Opera, Peking Opera, Cantonese Opera, and Huangmei Opera.

Help if you can. Even if you can't help it, you have to find time to go to Professor Ding's small theater this weekend.

After Professor Ding stepped back, the dishes were immediately brought up by the young ladies.

The fifth course is a staple dish, Shark's Fin in Abalone Sauce and Rice.

Shark's fin rice with abalone sauce is a natural dish that appears.

After all, in the name of imperial cuisine, it would be a bit outrageous not to have abalone and shark fin.

In the circle next to the white rice, sliced ​​slices of abalone in abalone sauce and golden shark's fin each occupy half of the space.

The rice was good at first glance, and Li Xiao could smell the faint aroma of the rice from a long distance away.

The rice grains are full, crystal-clear and slender. If he guessed correctly, this should be the top-quality Xiangshui rice that is better than the few bags of Xiangshui rice in his home.

After all, it is indeed very rare to find rice that can exude the aroma of rice in abalone and shark's fin.

Li Xiao didn't directly pick up the abalone and shark's fin next to the rice, but picked up the snow-white rice in the middle with chopsticks.

A handful of white rice was picked up and stuffed into his mouth.

After the rice enters the mouth, the aroma of the rice becomes more intense, and the rice grains are crushed by the teeth, and there is a soft feeling.

Neither soft nor hard, neither sticky nor dry.

The moisture and heat of the rice are just right, and he can even feel the faint scent of bamboo and lotus leaves in the middle of the rice.

From this look, we can see that it is not cooked in an ordinary electric rice cooker, but steamed in a bamboo cage with a slow fire, and a layer of lotus leaves may be spread during steaming.

Li Xiao nodded in satisfaction. This can be said to be ingenious. Cooking a piece of white rice with such care is very good.

"The fragrant rice is not only made of good ingredients, but also made in an exquisite way, which is great. If every household can have such good Xiangshui tribute rice, it is estimated that no child will not want to eat."

Studio.

"Really, I really doubt that the anchor took money. Have you ever seen someone who can blow rice like this?"

"Please Heizi, don't mess around, okay? My family grows rice, and the Wuchang rice in the Northeast is much tastier than ordinary rice, let alone Xiangshui tribute rice."

"Some people are short-sighted, and feel that there is nothing good if they haven't eaten good ones. It's really pitiful."

Li Xiao didn't care whether those in the live broadcast room were black people or not, maybe they really just haven't eaten delicious rice.

After all, he himself has never eaten rice that is really delicious in the first 20 years.

Swallowing all the rice in his mouth, Li Xiao scooped up a small spoonful of golden shark's fin with a spoon.

"I'll show everyone if this shark fin tastes good."

The shark's fin was sent into the mouth, and disappeared after a word.

The seasoning of shark's fin and abalone is obviously different. The abalone should be abalone in abalone sauce, while the shark's fin should be shark's fin in golden soup.

The rich aroma of chicken soup immediately spread on the tongue, and finely chopped pumpkin was added to the chicken soup to make the color of the chicken soup golden yellow.

However, the pumpkin puree was beaten very finely, and the chicken soup was thick, smooth and fragrant.

The heat of the shark's fin wrapped in golden soup is well controlled, and the best part of the shark's fin is used here, which is called the golden thread.

The shape of the gold wire is very similar to that of ordinary fans, but the gold wire is thicker than ordinary fans.

It tastes crisper, has a slight fishy smell and a strong umami taste, and although the golden silk shark's fin tastes very crisp, its tissue is very loose, and it is easy to absorb the juice into the body.

So one bite, not only has a crisp taste, but also can eat the sweet golden soup inside, the taste is the same, it is an emperor-level enjoyment.

Li Xiao stuck out his tongue to lick the gold soup on his lips before speaking:
"Delicious, really delicious. This shark fin is made of gold wire in the middle. It is crunchy in the mouth, a bit like thin jellyfish, but the crispness is 10 times stronger than that of jellyfish."

"But what makes him different from ordinary crunchy food is that he can easily absorb the juice into his body, which makes him taste the same inside and out."

"It's delicious, it's really delicious, and this golden soup is also boiled very well, with a lot of ingredients. The pumpkin is very sweet, and the chicken soup is very fresh."

As he spoke, he picked up a slice of abalone. According to the menu just now, there are 4 abalones used here, and there is no false propaganda about the size.

But instead of using one, I used half of it.

In fact, it is equal to the weight of 8 abalones, but the price will be double that of 8 abalones, and the taste and texture will be better.

The half abalone of 4 heads was cut into eight thin slices, and the abalone slices were stuffed into the mouth.

The first thing that was touched by the taste buds was the thick abalone juice. Li Xiao felt his whole body being touched by electric current before biting his teeth.

What is this smell, this rich fragrance?

In the past few months, he has eaten a lot of abalones, big and small, steamed, braised, and more traditional abalones in abalone sauce. He has eaten a lot of delicious ones and bad ones.

However, he can pat his chest to ensure that he has never eaten such a delicious abalone in abalone sauce.

It is very fragrant, but it can be cooked very delicious if you put a leather shoe in it.

Of course, this is praise rather than ridicule or criticism, just because of this delicious abalone sauce.

A student with mediocre cooking skills who just graduated from an ordinary culinary school, as long as there are no major accidents, there may not be much obstacle in passing a one-star evaluation.

You want to take back all the surprise in your heart and return your attention to the abalone slice on your mouth.

The abalone slice was bitten down with the teeth, and it was broken into two pieces immediately, without any sense of stagnation.

The bite and tenacity that the abalone should have had completely disappeared, and Li Xiao frowned slightly. What's going on?Shouldn't there be such a big mistake?

To be able to cook such a good abalone sauce, it is impossible to control the temperature of the abalone. What is the situation?
But before he was surprised for a long time, he heard the host explain the production idea of ​​this dish.

"Seeing that most of the distinguished guests are already tasting our signature abalone in abalone sauce, many distinguished guests who often eat abalone may think, why is our abalone so soft?"

"It actually snapped open as soon as I bit it, maybe I didn't control the heat properly."

After the host's voice fell, many people raised their heads and looked towards the middle of the stage.

People who can really spend 1888 to eat a meal, even if they don't often eat abalone, abalone cannot be a rare ingredient for them.

It may be exaggerated to eat every day, but as long as you want to eat two ends for three days, it is a matter of course. After all, abalone is really not too expensive.

Just listen to the host continue to explain:
"Everyone doesn't know, but most of the abalones in the imperial banquet will be boiled to this state."

"Because those who can participate in the imperial banquet are usually the chiefs of various departments and nobles of various families. These people are usually older and have bad teeth."

"According to the normal temperature, some customers often have no way to chew and swallow the abalone."

"However, since it was a banquet given by His Majesty the Emperor, and no one dared to spit out the food in their mouths, many times these people who couldn't chew would directly swallow the whole piece of abalone."

"As a result, some people even died of suffocation due to trachea blockage caused by eating abalone at the banquet."

"That's why the emperor specially asked the imperial chef in the imperial dining room to make some adjustments to the dishes."

(End of this chapter)