The heavens start from the anger and clearness of Xiangxi

Chapter 100
It was evening now, there were hardly any people coming to eat, and the guests staying in the hotel had already had their dinner.

So Murong Jiu threw a few taels of silver at the counter and rented the back kitchen of this inn.

The two of them entered the back kitchen together, and then started to work separately.

"What do you want to eat?" Lu Qing asked while packing up the utensils.

"Before I ate the phoenix Yu Fei you made, today I want to eat the green dragon into the abyss." Murong Jiu replied after thinking for a while.

Qinglong into the Abyss, or her name, is actually steamed cucumber.

After Murong Jiu finished speaking, he began to look around the kitchen and carefully selected the ingredients.

After all, this is just a small inn, and the people who come and go are passing merchants, and they only stay for one night, and they won't stay longer at all, so there are not many ingredients to choose from.

Needless to say, Lu Qing's cooking skills, any ingredient can be turned into a unique delicacy in his hands.

As for Murong Jiu, who is from central Sichuan, he is best at Sichuan cuisine, and the ingredients used in Sichuan cuisine are still very particular.

Different from the spicy and spicy Sichuan cuisine that ordinary people think of, Murong Jiu cooks authentic classical Sichuan cuisine.

Classical Sichuan cuisine became a kind of cuisine from the Northern Song Dynasty, when it was called "Sichuan rice" and it was mainly pasta.

It was not until the Southern Song Dynasty that the ancient Sichuan cuisine was completely finalized.

Unlike modern Sichuan cuisine, which is mostly seasoned with pepper and chili and pursues spicy food, classical Sichuan cuisine is mostly seasoned with honey, cornus, ebony plum, etc., which is both spicy and sweet.

There is a record in "The Book of Vegetables and Food" written by the great poet Lu You in his later years: There are no chives and yellows in Xinjin, and the color is as light and yellow as more than three feet.Dongmen pig meat is even more amazing, and the Huyang crisp is as plump as it is.Precious and precious delicacies dare to mix ordinary delicacies, and osmanthus cooking barley is more round than pearls.

Chives, pork, and barley are the most memorable ancient Sichuan dishes.

It is also mentioned in his poem "Finish and Xizuo": Dongmen buys pork bones, pickles sauce and order orange scallions.Steamed chicken is the most famous, and there are countless fish and turtles.

What Murong Jiu is going to cook is the most famous "steamed chicken" in ancient Sichuan cuisine.

Because the only food in the back kitchen of this inn caught her eye was the live chicken in the cage.

Of course, she called it Fire Phoenix Nirvana.

The most important thing about steamed chicken is that the chicken should be tender, and old chicken cannot be used.

The old chicken is hard and woody, which is more suitable for stewing soup. If it is used for steaming, it will not chew well.

The second is the heat. First steam on high heat, then turn to low heat. According to the size of the chicken, the time should be just right. If it is too short, it will not be easy to cook, and if it is too long, the meat will become old.

For the duration of the fire, one depends on firewood, and the other depends on the wind.

If you pay attention to the extreme, you have to be sure about the wood type, length, thickness, etc. of the firewood.

It is definitely not necessary to be so meticulous now, but the wind still needs to be well controlled.

Murong Jiu put the chicken into the steamer after handling it, and then carefully pulled the bellows to control the heat.

Murong Jiu is busy here, and Lu Qing is not idle there, an ordinary kitchen knife dances in his hand as if alive.

Soon, a rebellious green dragon was carved out by Lu Qing.

The next step is to steam the pot and adjust the ingredients.

Knife skills are only auxiliary, and these two are the highlight.

After all, the food is still made and eaten after all.

Although color, aroma, and taste are ranked last among the three, they are the most important, and the former two are only a foreshadowing for the latter.

After about a stick of incense, the dishes for both of them were out of the pot.

For a while, the aroma filled the back kitchen.

Lu Qing took a look at the "Fire Phoenix Nirvana" made by Murong Jiu, although he hadn't tasted it yet, but by looking at its color and smelling its aroma, he knew that this dish should not be bad.

"Try Miss Ben's craft."

After Murong Jiu started the pot, he handed the chopsticks to Lu Qing and said.

Lu Qing looked at the fragrant steamed chicken on the plate, and poked it lightly with chopsticks. The meat was springy but not hard. It was indeed a top-grade steamed chicken.

Then he tasted it with chopsticks. It was smooth and delicious, but also had the aroma of wine, accompanied by a little sour taste. It should be green plum wine.

"Not bad." Lu Qing praised: "I didn't expect you to have such a skill."

"That's right!" Murong Jiu said with a little pride: "My lady's craftsmanship is naturally unrivaled in the world, but the dishes I cook are not something everyone can eat."

This is true, Lu Qing has known her for almost three years, and this is the first time he has eaten her dishes, so it can be seen that few people can taste her cooking skills.

Afterwards, Murong Jiu tasted Lu Qing's dishes on his own.

She wasn't worried at all that Lu Qing's cooking was not tasty, because it was a skill that would convince even a master chef like her.

Murong Jiu ate happily, and Lu Qing didn't waste it at all, eating the whole steamed chicken until only the skeleton remained.

Originally, chicken bones were edible for his stomach, not to mention bones, even if gold and iron were swallowed, it would be no big deal.

But being able to eat and being delicious are not the same thing.

When Lu Qing finished eating, Murong Jiu had almost finished eating too.

After eating and drinking, the two went back to their rooms to tidy up and then rested. After all, they still had to go on their way tomorrow.

Although they have now reached the border of Jiangxi, there is still a long way to go to Longhu Mountain.

After a good night's dream, Lu Qing and Murong Jiu set off again to the final destination - Mount Longhu.

The two of them ran non-stop for a day and finally arrived at the foot of Longhu Mountain before sunset.

The original name of Longhu Mountain is Yunjin Mountain, but it was renamed Longhu Mountain because Zhang Daoling, the first generation of celestial master, refined the Nine Heavens God Pill here.

Longhu Mountain is not an isolated mountain, but a continuous mountain range. The mountain range is divided into two branches, surrounded by dragons and tigers.

There is a meandering stream between the two mountains, and there seems to be a dragon hiding in it.

When Lu Qing and Murong Jiu arrived, it was the sunset time in the evening, and the crimson sunset glow hit the sparkling water surface, reflecting the golden glow, just like the Milky Way in a fairyland.

The stretching fairy mountains are covered by fiery red clouds, making them even more majestic. They really look like a magic pill that is being bred.

Using the heaven and the earth as the furnace, red clouds as the fire, and dragons and tigers as the guide, refine a Nine Heavens Divine Pill.

No wonder Zhang Tianshi would refine the elixir here.

This Longhu Mountain is indeed full of aura of heaven and earth, and has a peerless atmosphere.

Looking at the fairy mountain under the afterglow of the setting sun, Murong Jiu couldn't help sighing: "What a fairyland on earth!"

"The dragons and the tigers are here, and the weather is amazing. It is indeed a treasure." Lu Qing also nodded.

"Look, there is a boat on the river!" Murong Jiu said excitedly, pointing to a small boat slowly approaching on the river.

"Why are you so excited? It's not like you haven't seen a boat before." Lu Qing said in surprise.

"How can other ships be the same as this one!"

Murong Jiu left only this sentence and waved excitedly for the boatman to come over.

Although Lu Qing really wanted to ask what was the difference, he finally held back.

Soon, the boatman propped up the boat.

Murong Jiu also excitedly pulled Lu Qing onto the small boat.

(End of this chapter)