gourmet food

Chapter 1375 The Difficulty of Lost Dishes

After taking the second bite, it was obvious that Song Shaochen's eyes brightened a little more, and then his speed became even faster, and he quickly started moving towards the third bowl.

The third mouthful immediately made Song Shaochen's brows relax, which made everyone, including Chu Yunfeng, feel a little surprised.

Judging from his expression, does it mean that one bowl is better than another?
Sure enough, everyone's guess was indeed correct. After taking the fourth bite, Song Shaochen showed a very satisfied smile on his face.

There was only the last one left, which was the bowl of chicken soup. Song Shaochen was full of great expectations and couldn't wait to take a sip.

As soon as it entered his mouth, Song Shaochen immediately gave a thumbs up and shook it vigorously.

"It tastes delicious. This bowl is the best!"

Pointing to the bowl of chicken soup, Song Shaochen praised it without hesitation after tasting it. Then he was about to pick up the male spoon of the chicken soup bowl and give himself some more.

However, unexpectedly, Peng Yuezhui immediately stopped him: "Don't worry, we haven't tasted it yet. Do you understand that it's just a small taste?"

puff~!

Beibei and Ren Tingting burst into laughter, which made Song Shaochen feel a little embarrassed. Have romantic partners become greedy?

It was just a spontaneous emotion. It is indeed refreshing to want to savor this taste for a little longer. This guy Peng Yue is such a thief.

Song Shaochen shook his head and didn't bother to pay attention to Peng Yue. When they went to taste one by one, he began to ask Chu Yunfeng: "The first few are made of fish soup, the taste is indeed not as good as chicken soup.

Chicken soup is the most suitable for its umami flavor. When paired with shredded ham, this special milk soup with salty umami flavor is simply amazing. "

After hearing Song Shaochen's feelings, Chu Yunfeng also nodded thoughtfully. This was different from what he expected. Chicken soup should be the first choice.

After all, Yipin Guanyan, the capital version of the Manchu-Han banquet, uses chicken soup, so the probability is naturally higher.

In addition, the special flavor of milk does have an amplifying effect when paired with ham, especially the flavor added by the amino acids in chicken, which is naturally more unique.

Peng Yue and the others' attempts also yielded results. Beibei immediately expressed her preference: "This bowl, this bowl, this first bowl tastes the best!"

"I also think the first bowl has the best taste. It should be the base of chicken stock. The flavor is indeed very unique, much better than fish soup!"

Seeing that everyone recognized the bowl of chicken soup, Chu Yunfeng started to try it.

Because everyone was too enthusiastic, there was not much soup left in the five bowls at this time. Not only were the pigeon eggs gone, but even the shredded ham only had a little residue left.

But it doesn't matter much to Chu Yunfeng, as long as he can have a taste.

Although he only tasted a small mouthful of each bowl, Chu Yunfeng was able to clearly judge that the taste of this bowl of chicken soup was indeed very different from that of fish soup.

No problem, this dish was restored successfully. Chu Yunfeng nodded with satisfaction, and then continued to exchange dishes with Wan Lao and the others. Gradually, the Sichuan version of the Manchu and Han banquet would be restored one by one.

Moreover, this was the first time that he did not use the incredible function of system space, and he successfully restored it without spending experience points. This also opened a new chapter.

This has a lot to do with the improvement of one's own strength. The more dishes you master, the more you can draw parallels and avoid the waste of repeated experiments.

Cuckoo.
Suddenly, someone's stomach rang, which stopped everyone's lively discussion. When they saw the awkward look on Peng Yue's face, everyone burst into laughter instantly.

For this reason, Peng Yue said a little embarrassedly: "Uh~! Sorry, I seem to be a little hungry. Let's make some midnight snacks!"

It was already past ten o'clock in the evening, and the study time did go by a bit quickly. After talking about this, everyone suddenly felt a little hungry.

Chu Yunfeng saw that there was still a lot of fish soup in the pot, and there was still half a bottle of milk that was opened, so he immediately said with a smile: "You guys go and practice your skills, and I will make a delicious dish for you!"

Yes~!

Seeing that Chu Yunfeng was so considerate, everyone cheered and immediately returned to the cutting board, excitedly continuing to hone their shortcomings.

As for what Chu Yunfeng did, no one asked. If he took action himself, could he still make something unpalatable?

Fish soup, milk!
It seems that Chu Yunfeng wants to mix these two ingredients. Should he still make the bird's nest dish for everyone?

Thinking about it, it should be impossible. This dish will not fill your stomach. Someone like Peng Yue would probably have to eat ten bowls to fill his stomach. And how much does this bird's nest need to be consumed?
Aren't you afraid of nosebleeds if you eat too much?
Chu Yunfeng took out several casseroles and poured all the fish soup into them. Then he did not continue the operation and started kneading the noodles.

And face?

Could it be that it is making noodles?
Fish soup and milk noodles?
This seems quite creative?
This was the first guess in Peng Yue's mind as they glanced at this side with interest, but after thinking about it, it might not be that simple.

Chu Yunfeng made the noodles very quickly, but although there was a lot of noodles, he soon started to make the meat filling. After combining the meat filling with mushrooms and other ingredients, everyone immediately understood what he was going to do.

dumpling!

Yes, Chu Yunfeng got started very quickly. After adding flour and gently rolling it a few times, a dumpling skin with a thick middle and thin edges was ready.

Wrap a spoonful of meat filling into it very accurately, wrap one and put it into the casserole that has just risen slightly.

Milk and fish soup dumplings?

Not to mention, no one has tasted it like this before. It seems that Chu Yunfeng has never made it before. Isn’t the flavor created by this very unique?
It is indeed very unique. After the dumplings were cooked in the casserole, Chu Yunfeng added the milk. After cooking for more than [-] seconds, he put two cilantro on top and took it out of the pot!
"Come here and try it. These are casserole milk dumplings. Come and have a taste!"

Casserole milk dumplings?

This was the first time I heard about this dish. It was quite interesting. When everyone came over quickly, Chu Yunfeng introduced it to everyone: "This is not a creative dish, nor was it invented by me.

But there is such a dish in Sichuan cuisine, but it is not made in all places in Sichuan. It is not surprising that everyone does not know about it.

There are two best things about the combination of this dish. The first is that the soup is very delicious and can warm the body in winter. The second is that the dumplings can also be served with a dipping saucer, which makes the taste even more different.

You can make whatever dipping sauce you want, I won't help you! "

Haha~!

Everyone laughed. Chu Yunfeng did not need to do this. The water-soaked dishes he made would probably be daunting to everyone except Beibei who dared to eat them.

Just looking at the number of chili peppers in the dish dipped in water will make you tremble, but if you look at Beibei's bowl, 2/3 of the bowl is spicy millet, which makes Juhua a little nervous just looking at it.
A meal of casserole milk dumplings made everyone feel extremely comfortable, especially the milk soup. After being cooked with the flour on the outside of the dumplings, the texture obviously became smoother.

It tastes very refreshing, and I instantly feel that the coldness of the winter in the capital has been driven away.

After eating and drinking, everyone's energy increased again. Chu Yunfeng continued to guide everyone for a while until 11:30. Chu Yunfeng saw that everyone was still in high spirits and didn't want to leave?
"It's almost time. Let's go back and rest early. We have to continue training tomorrow!"

It's okay not to mention it. After mentioning it, Peng Yue immediately complained: "I don't even want to go. We just need to improve our own internal training."

"That's right, why don't we all go?" Liang Yihai also thought that training here would be more rewarding, so he also shouted.

Let me go, isn’t this a problem for my buddy?
Chu Yunfeng hurriedly stopped before more people could agree: "I don't have time during the day, so everyone should just do what they should do, otherwise Chief Yu's test would not be so easy.

We will continue here in the evening, just in time to consolidate the effects of the day's training. By the way, have you almost collected and sorted out the information on lost dishes?
Bring everyone here tomorrow night and we will study it carefully! "

The research on lost dishes is actually the top priority of Chu Yunfeng's visit to the capital this time. Through the current acquisition of intelligence, the island country has invested a lot of energy in this aspect.

There is no need to think that this is definitely premeditated, so if you want to thwart the conspiracy of these dwarfs, you have to start from this direction.

After thinking about it, Peng Yue also thought that what Chu Yunfeng said was right. Section Chief Yu was not easy to fool, and he was always serious during roll call every day.

If you really skip class, you will probably be punished, and maybe your master will beat you to death.

"Okay, the information is almost sorted out. I'll bring it over tomorrow night!"

"The same goes for mine. Although there aren't many, this is all I can collect!"

"The time is too short, and I haven't collected much, but I'm still looking for help in the future. More will be sent over soon!"

Just as Chu Yunfeng expected, even with Peng Yue and their masters involved, it would still be difficult to find more lost dishes in a short period of time.

After all, many lost dishes are lost as long as they are lost. This is the same as intangible cultural heritage. If no one protects it, it will really be lost in the long river of history.

Not to mention the old concepts in the past, such as teaching apprentices to starve the master to death, passing on male rather than female, etc., which has led to the loss of so many folk arts and unique skills!
After everyone cleaned up the kitchen, they reluctantly left. The next day, Chu Yunfeng was still the same as the first day. He continued to be busy during the day.

Wan Lao and the others were still full of energy and contentment on this day. They all thought that Chu Yunfeng should be more "modest" after being exhausted on the first day. However, seeing that he still seemed to be a fine person, the eye drops were even more useless. Give him less.

However, Chu Yunfeng didn't care too much and continued to absorb the essence of the palace cuisine. In the evening, when Peng Yue and others handed over the information about the lost dishes to Chu Yunfeng, they saw that he was immediately immersed in it.

So everyone did not disturb him and began to continue to hone their knife skills. Chu Yunfeng also told everyone the training plan and would give everyone training on carving skills later.

Chu Yunfeng's carving is absolutely ingenious, and everyone can see it, so he is looking forward to the carving training session.

What everyone didn't know was that after seeing these dishes, Chu Yunfeng was shocked beyond words. Although there were not many of these lost dishes, many of them were quite exquisite.

It is not an exaggeration to describe it as extraordinary. It is indeed a pity that it was lost like this.

The first of them is the Jiangnan Baihua Chicken in Cantonese cuisine. Just hearing the name is quite artistic, and Peng Yue was also very thoughtful and specifically marked the reason why this dish was lost.

The cost is too high, the production process is too complicated, etc.

Indeed, after Chu Yunfeng saw the approximate preparation method of this dish, he also felt deeply. In this era where fast food is needed to increase speed, it is not normal for these dishes that require a lot of effort and time to be lost.

So how complex is this dish?

The first thing is the test of knife skills. Without top-notch knife skills, you can't even handle the ingredients well. This requires separating the chicken from the chicken skin, leaving the head, wings, and skin, and steaming the shrimp paste on the inside of the chicken skin.

The heat is said to have very high requirements. If the fire is not strong, the meat will be moldy and unpleasant, and if the time is too long, the meat will be rough.

When putting it on the plate, the carving is also very particular. Since it is a hundred-flower chicken, there will be no shortage of flower carvings. If it is missing, the artistic conception of the dish will be lost.

Whoo~!

Chu Yunfeng took a long breath and continued browsing these lost dishes.

Taishi Frog!

Just by hearing the name of this dish, you can guess that this dish originated during the Three Kingdoms period. This is indeed the case. This dish has a long history, but the specific ingredients used to make it cannot be studied.

Then this restoration work is naturally too difficult. Chu Yunfeng looked at it and was scratching his head.
Du Chengqi is on fire!
It is said that this famous snack in Tianjin started in 1918. Until the 50s, even Peking Opera master Mei Lanfang sent people to buy Du Chengqi Shao Shao when he came to Tianjin. This shows how extraordinary this snack is.

However, as time went by, after the founder Du Chengqi passed away, his son and apprentices continued to open stores, but they gradually disappeared from the memory of history.

Paper wrapped fried chicken!

Just looking at the name made Chu Yunfeng think it was very interesting. It reminded Chu Yunfeng of how to cook beggar's chicken, but there was nothing wrong with the frying. The key problem was on the paper.

It is said that this dish was a famous dish during the Republic of China. The dish itself is not difficult to make. The key problem lies in the paper. This paper is not the paper used for writing.

Paper must use spring bamboo shoots as raw materials, using the most primitive Cai Lun papermaking method.

When Chu Yunfeng saw this, he wanted to curse. He used spring bamboo shoots as raw materials for "papermaking", and also used Cai Lun's ancient method of making paper, this, this, this.

Does this mean that the chef must first learn the papermaking process and open a papermaking factory?

So as the paper-making technology disappeared, this dish was naturally lost, which is a pity.

However, Chu Yunfeng had a hunch that the island country might have already heard about this dish, and maybe the paper had been restored.

These guys were very careful and their preparations over the past hundred years were definitely not that simple. This made Chu Yunfeng feel that things were quite tricky at this moment.

His grandma’s dishes, if you don’t look at them, you don’t know that none of these lost dishes from decades or hundreds of years ago are simple.

Especially after seeing dishes like iron pot eggs and herring bald lungs, Chu Yunfeng really wanted to go crazy.

The name of this iron pot egg sounds really simple, it’s just an egg, so what’s so complicated about making it?
Yes, making eggs is indeed not complicated, but this iron pot is very complicated. So far, no one can make this kind of pot. Do you want to build another iron pot factory?
(End of this chapter)