The real daughter, Xiaotaotie, became popular in the entertainment industry

Chapter 631 Eight Major Cuisines
Under the temptation of other delicacies, Xiao Taotie finally gave up eating the peach cake first, but ate some other dishes first, and finally enjoyed the remaining peach cake as dessert.

The calligraphy teacher used to be a pastry chef, and the only peach cake on the table was made by himself, and the little glutton was reluctant to eat it too fast.

Calligraphy teacher: "The ruler is short and the inch is long. The dishes here are cooked by different chefs."

"Eight major cuisines, namely Lu Cuisine, Sichuan Cuisine, Cantonese Cuisine, Jiangsu Cuisine, Fujian Cuisine, Zhejiang Cuisine, Hunan Cuisine, and Anhui Cuisine."

"For 5000 years in Huaguo, various cooking methods have been invented, namely frying (stir-frying, simmering), roasting (simmering, simmering, stewing, marinating), frying (溻, paste), deep-frying (cooking), boiling (boiling, stewing) , pot), steamed, baked (marinated, smoked, air-dried), cold, poured..."

The calligraphy teacher paused, and said with an embarrassed smile: "When it comes to cooking, I start talking non-stop. You guys are bored, don't you? Eat quickly, I won't talk about it."

Little Taotie shook his head, his eyes sparkled: "It's not boring! It's not easy to create delicious things, I still want to hear about it!"

The calligraphy teacher added an egg yolk chicken wing to her with serving chopsticks, and said with a smile, "Listen to me while you eat."

Little Taotie nodded his head, his big eyes were already glued to the chicken wings.

The calligraphy teacher took a sip of coconut milk, and put a piece of sweet and sour pork ribs for Hua Jinyan with his serving chopsticks. After Hua Jinyan moved his chopsticks, he talked about his favorite cooking skill with great interest: "I will talk to you in detail. Tell me about these eight major cuisines."

"Shandong cuisine, this Shandong cuisine, the taste is mainly salty and fresh. Pay attention to the excellent texture of raw materials, use salt to enhance freshness, use soup to enhance freshness, and seasoning emphasizes salty and fresh pure, highlighting the original taste."

"Salty and fresh are the main ingredients, and the fire is exquisite, good at making soup, and good at cooking seafood."

Little Taotie's eyes sparkled: "Wow! The seafood is so fresh and delicious!"

The calligraphy teacher chuckled: "The top ten most famous Shandong dishes, the first dish is sea cucumber with scallions, a classic Han dish. The main ingredients are water-fried sea cucumbers and green onions. The sea cucumbers are fresh, soft and smooth, and the scallions are fragrant. , there is no juice left after eating."

Little Taotie searched the table with big eyes, and the calligraphy teacher filled a small bowl with sea cucumbers with green onions, "Come, try it!"

Little Taotie couldn't wait to eat, his big eyes became brighter and brighter, and his small mouth moved faster and faster. When he put down the bowl, there really wasn't a drop of soup left in the bowl.

"Delicious!" Little Taotie raised his thumb, his small mouth was rosy and shiny.

The calligraphy teacher picked up a chicken leg and handed it to her bowl, and introduced: "Dzhou grilled chicken, Dzhou five-spice boneless grilled chicken, is the famous three treasures of Dzhou. The three treasures are divided into grilled chicken, watermelon, and golden jujube. Dzhou Braised chicken is a traditional Han Chinese food, a classic of Shandong cuisine, and a national intangible cultural heritage."

Xiao Taotie had eaten this dish before, but this time it tasted completely different.

In the past, I just ate this dish. I didn’t know the origin of this dish at all. What I ate was just superficially delicious. Now what I eat seems to be history and the continuation of culture.

"Delicious! It's the best grilled chicken I've ever eaten!" Little Taotie's eyes sparkled, looking forward to the next dish.

The calligraphy teacher put a prawn into her bowl. Seeing Hua Jinyan chewing slowly, he had just finished eating a piece of sweet and sour pork ribs, so he immediately put a prawn for him too.

"Oil-braised prawns are also one of the classic Shandong dishes. They are selected from Bohai Bay specialty products with a length of 15 to 20 centimeters. They are crystal-clear and plump, with a huge body and heads full of shrimp brains. They taste the best. They are the best sea-caught wild prawns among shrimps. Made by frying."

Little Taotie stared blankly at the prawns for a while, before she hesitated she reached out to peel the prawns, her bowl was taken away, and a new bowl was pushed over, which contained a shelled prawn .

(End of this chapter)