I'm a movie star on earth

Chapter 205 Cao Cao Chicken

Anhui cuisine has a rich cultural heritage and is one of the eight famous cuisines in the country.Its main flavor features are mainly salty and fresh, highlighting the original taste, paying attention to fire skills, and paying attention to food supplements.In terms of cooking methods, techniques such as roasting, stewing, braising, steaming, and smoking are the main techniques.

It originated in ancient Huizhou in the Southern Song Dynasty and has a history of more than 800 years. It can be regarded as a cuisine with a long history.You can write a million-word gourmet book about the characteristics of Anhui cuisine, including countless classic dishes.

Representative ones are stinky mandarin fish, Wenzheng mountain bamboo shoots, Huizhou steamed chicken, Fuliji roast chicken, Sanhe crispy duck, Baogong fish, Wuwanggong goose, shepherd's purse balls, Wang Yixing roast duck, Bagongshan tofu, milk sauce Fat king fish, white jade dumplings in clear soup, stewed tofu with Huai king fish and other dishes.

The most representative cooking ingredient of Anhui cuisine is chicken, and Anhui cuisine can be said to be a leader in the cooking world of chicken, and there is no one like it.Today, what Li He and Lao Hu White Tofu are looking for is Cao Cao Chicken, which is the representative of Anhui cuisine.

Since it is called Cao Cao Chicken, it must be related to historical figures. Cao Cao Chicken is also called Xiaoyao Chicken. According to legend, during the Three Kingdoms period, when Cao Cao stationed troops in Xiaoyaojin, Luzhou, he was too busy with military and political affairs, overworked and bedridden.During the treatment process, the chef added traditional Chinese medicine to the chicken according to the doctor's instructions, and cooked it into medicated chicken.

Cao Cao's condition improved day by day after eating, and he often had to eat this kind of medicinal chicken.This dish has spread and is known as "Cao Cao Chicken".Caocao chicken is slaughtered, shaped, fried in honey, and then stewed with ingredients until it is crispy and the bones are separated.The finished product is rosy in color, rich in aroma, crisp and shiny in skin, and beautiful in shape.When eating, shake the legs and lose the meat, the bones are crispy and the meat is rotten, and the aftertaste is full of fragrance.

The above information was found by Li He on Baidu. Cao Cao Chicken has a longer history than Anhui cuisine, and it has been famous all over the world long before the development of Anhui cuisine.

Li Hyuk has only seen a few pictures of this dish, but has never actually eaten it.There are several restaurants in Sanhe Ancient Town that use Caocao Chicken as their signature, but as far as everyone knows, they are not the most authentic.

To say that it is the most authentic, it is estimated that you have to go to the chef who cooked chicken for Cao Cao more than 2000 years ago.However, the ones after 2000 are not necessarily bad, because the dishes always need to be continuously improved and innovated by future generations.Without the tireless research of so many chefs, how can there be delicious food that makes foodies linger.

For more than 2000 years, the breed of chicken has been constantly changing, and the matching ingredients have been turned upside down. Every change of chicken makes the quality of the dish different, and the change of every ingredient can cause the difference in the taste of the dish.

However, there must be people who pursue tradition and restore it, such as Chef Liang who Li He and the others visited. He has retired and devoted his life to researching and restoring the original Cao Cao chicken.

For thousands of years, the original taste has been untestable, and there are very few historical records about this dish, most of which are folk legends, so Chef Liang has retired for many years, but he has never found a Cao Cao chicken that satisfies him.

When they came to visit today, Li He and Lao Hu Baidoufu were shut down.Chef Liang lives in a courtyard at the east end of Sanhe Ancient Town. This place is not as lively as the town, but a rural scene.

The fence surrounds the yard, and there are seven or eight chickens scattered in it. A small river flows by the fence. The water flow is not large. After passing through the artificial diversion channel, a small puddle is formed on the opposite bank. Several ducks and geese are playing leisurely. water.Next to the puddle is a grove through which a country road cuts through.

When Li He and the others came, they were chased away by the big geese in the puddle, and there was a fierce human-goose fight, which was very funny.Of course, this has a program effect. The photographer faithfully filmed and recorded it while being chased by a big goose.

After getting rid of the entanglement of the big goose, the three of Li He came to the gate of the yard and looked in through the fence. Li He said suspiciously: "It seems that no one is at home."

"I'll give it a try," Old Hu said, and shouted into the yard, "Is anyone at home?"

After a long time, no one answered. The three of them were very embarrassed. Bai Doufu said, "Why don't we go back first. After searching for so long, I'm already hungry."

Li He's nose has always been very sensitive, he smelled the smell and said: "No, someone should be at home, look, there is still smoke rising from the kitchen, and there is a fragrance."

"I smelled it too. Could it be that someone is cooking?"

"It's very possible. It's also a way to eat now. It's normal to cook."

"Then why don't we wait?"

"The key is hungry, I want to eat."

Just when the three were hesitating, a middle-aged man came out, saw the three of Li He and the camera crew next to him, and opened the courtyard door with a smile on his face: "Are you a food show?"

The three of Li He looked at each other, and Bai Tofu said, "It's okay, we heard that there is a chef living here who is very good at cooking Caocao chicken, So Yi came to visit."

"It's normal. Many people come here to taste this dish. Today you have a good time. I just have practice. Come in!" The middle-aged man said, and let the three of Li He go in.

"Excuse me, are you Chef Liang?" Li He asked.

The middle-aged man shook his head and said, "No, my surname is Lin, and Chef Liang is my master."

"So that's the case, is Chef Liang at home?" Lao Hu asked
Chef Lin shook his head and said, "At home, but if you want to eat his cooking, you don't have much hope. You need to meet three conditions."

"What conditions?"

"You'll know when you go in." The middle-aged man led the three of Li He in, and the film crew found a place in the house to shoot after obtaining consent.

Chef Lin also briefly introduced himself. He works as a chef in a restaurant in He Fei, and his specialty dish happens to be Cao Cao Chicken.

Chef Liang lives in a typical Huizhou-style building, which uses brick, wood, and stone as raw materials, and mainly uses wooden structures.The beam frame is mostly made of huge materials, and it pays attention to decoration.Brick, wood and stone carvings are also widely used, showing a superb level of decorative art.

Huizhou architecture originally originated from ancient Huizhou and is a typical representative of Jiangnan architecture.Historically, Huizhou merchants operated in Yangzhou, Suzhou and other places, and Huizhou architecture also had a considerable impact on local architectural styles.

The house faces south and pays attention to internal lighting; brick, wood and stone are used as raw materials, and the main frame is wood.The wooden beams are used for load-bearing, and the retaining walls are built with bricks, stones, and earth; the hall is the center, and the carved beams and painted pillars, as well as decorative roofs and cornices are good.

According to Chef Lin, this house belongs to an ancient house, which has been passed down since the Ming and Qing Dynasties. Chef Liang’s ancestors were imperial cooks. Because of his good cooking, he received many rewards. This house is one of them. one.

Most of the precious things disappeared during the war and turmoil. All that is left to the Liang family is this house and a book of Liang's dishes.

Nowadays, Chef Liang's children have their own achievements, but there are not many children who inherit his Liang's dishes. The most outstanding one is Chef Lin, an outsider.

Compared with other chefs who pay attention to tradition, Chef Liang has a Confucian style, he pays attention to teaching without discrimination, as long as you are willing to learn, he is willing to teach, but whether you can learn is another matter.

(End of this chapter)