gourmet food

Chapter 1379 The Extraordinaryness of Lost Dishes

"Restrictions? What are the restrictions?"

There must be many secrets involved in this archive, so Chu Yunfeng was also a little worried while being excited.

I just want to watch the dishes, and I have no interest in those confidential events.

President Hou naturally understands the mystery of this, especially since Minister Jin’s application still needs approval from above, which shows the importance of this matter.

"Of course there are restrictions. There are two in total. The first is the time limit. There are only three days. The other is the data limit. You cannot read most of the data."

Sure enough, President Hou's words made Chu Yunfeng feel slightly depressed, so he immediately asked: "There is no problem with time, but I only want to look at the dishes. This part will not be restricted, right?"

Huh~?

Chu Yunfeng's reaction was a bit beyond President Hou's expectations, so he smiled and asked: "The introduction of the dishes is completely unlimited, but do you have enough time in such a small amount of time?"

Ya~!

Chu Yunfeng suddenly clapped his hands excitedly, which shocked President Hou.

"Great, I'm just going to look at the dishes. Three days is more than enough. I've gained a lot now. By the way, did I decide the time or has it been arranged?"

This kid.
President Hou felt that he couldn't understand. Is Chu Yunfeng's learning ability so strong now?

After shaking his head, President Hou's laughter revealed a hint of confusion: "You decide the time. When you are ready, just go to Minister Wang and apply.

When are you going to go in? "

Uh~!

After pondering for a while, Chu Yunfeng finally replied: "Let's wait until everything on Ji Lao and Wan Lao's side is over.

It should take another month before this end is over, which is just enough time for me to make a final summary. I will gain more if I go in then. "

The eight major cuisines are brought together into one, and the Manchu and Han banquets are all-in-one. At that time, Chu Yunfeng does not know what kind of situation he will grow to.

When President Hou saw Chu Yunfeng's rapid progress, he was naturally looking forward to it: "Okay, okay, has it been agreed upon by Mr. Ji and Mr. Wan?"

"We agreed to rest for a few days and then continue after the seminar is over!"

There is also a trace of a lost dish. After absorbing all this part, Chu Yunfeng can feel that he will definitely be in a completely new state and should be able to cope with all unknown challenges.

He patted Chu Yunfeng on the shoulder with great satisfaction. President Hou nodded with satisfaction before waving his hands and leaving, not wanting Chu Yunfeng to see him off.

The next day, in a large conference room of the internal guest house, all participants from all over the country gathered for the seminar. This conference room was very large, and next to the seats was a makeshift stove.

Next to the stove are various refrigerators and storage areas for ingredients. It is obvious that many dishes need to be made on the spot to facilitate everyone's selection of ingredients.

There is also a large display screen installed against the wall of the stove, so that everyone can directly watch the restoration and preparation of the dishes, without everyone having to surround the cook.

If so many people really wanted to gather around, they probably wouldn't be able to see clearly, so it can be seen that the arrangements of the organizing committee this time are quite detailed.

There were quite a lot of people attending the meeting today, including the staff, there were hundreds of people, and the presidents of the cooking associations from all over the country were also present. Today's meeting was chaired by the president-elect.

The ability to find so many successors of lost dishes so quickly this time has a lot to do with the strong assistance from culinary associations in various places.

As members who came to participate in the meeting, everyone also wanted to show off their legendary dishes. After all, they have not been available for a long, long time.

There are many dishes among them that many elderly people have probably never seen before, so this shows the importance of this seminar, and Chu Yunfeng is very eager to see the true appearance of these dishes in Lushan.

At eight o'clock in the morning, President Hou appeared on the rostrum as soon as possible and began to deliver his speech without too many opening remarks.

“Everyone is very welcome to attend this retro cuisine seminar organized by the Chinese Cuisine Association. The purpose of this seminar is to exchange and learn about China’s almost lost dishes.

These dishes had an extraordinary influence at that time and were of great help in studying the evolution history of our Chinese dishes and local food culture.

Especially now that the Chinese catering industry is flourishing, these almost lost dishes should be allowed to regain their former glory."

The President Hou's speech lasted only 10 minutes, but every word and every word attracted bursts of applause from the audience.

Then the leaders of the cultural circles also went up to speak, and after the end, the first day of the seminar began.

The format of the seminar is also very simple, that is, let the dishes speak for themselves, and each participant can go to the podium to talk about the dishes he brought.

Everyone has prepared the materials in advance. If they can do it, after explaining the history of this dish to everyone, they will be invited to the stove to show everyone their skills.

However, there must be most dishes that cannot be made because the techniques for making these dishes have been lost in the course of history.

The loss of many ingredients has also made many dishes extinct and cannot be restored to their original appearance. However, the dish committee of this part still invited everyone to tell it about it.

After all, if possible, use alternative methods to restore it. Although the ingredients may not match its own taste, the appearance should be lifelike.

After President Hou announced the official start of this seminar, the first chef invited came from the most Chinese Hunan cuisine region, Master Li Kaiming.

As soon as the chef came on stage, he received a warm welcome from the audience. He was the first to start the meal. Everyone was very excited and looked forward to what dishes he would bring.

When the projector started to display the first picture of the ppt, everyone in the venue exclaimed.

"Not bad, this dish looks exquisite!"

"Zilong took off his robe, that's a good name!"

"I've never heard of it. I've never heard of it. This dish looks extraordinary!"

Zilong takes off his robe!

Just hearing the name is very interesting, and it also gives me a very different artistic conception. The color of this dish is quite rich, with white, green, brown and purple contrasting with each other, making people quite appetizing.

Master Li Kaiming quickly began to introduce that the main ingredient of this dish is eel, which needs to go through processes such as breaking the fish, deboning, removing the head, and peeling the skin. The technique is very complicated, and not many people know it now.

Especially the eel peeling, which looks like an ancient general taking off his robe, so the master named this dish "Zilong taking off his robe".

The main reason why it has been lost is that making such a dish often tests a chef's knife skills, sizing and other skills, as well as precise control of the heat.

It happened that after my unremitting efforts, I finally restored this dish. Then everyone applauded, and Master Li Kaiming began to demonstrate to everyone.

Remove the spines and skin of the eel, cut into shreds, mix with dry starch and egg white, add the shredded eel, stir well and slurry.

What everyone pays most attention to during the whole process is the eel's "peeling" technique, but no matter how carefully everyone watches it, they still can't understand the mystery of this technique.

Among the people present, Chu Yunfeng was probably the only one who understood it. When Master Li Kaiming was demonstrating, his hands were not idle and kept moving. People who didn't understand thought he was just imitating. .

It is simply impossible to learn it like this!

However, President Hou has been paying attention to Chu Yunfeng's activities, especially when he saw him sitting in a very inconspicuous place, and his eyes lit up when he saw the novel techniques.

Especially after Master Li Kaiming finished the demonstration, Chu Yunfeng's hand movements immediately stopped, and then the corner of his mouth began to smile.

Brat, you've learned it again.
President Hou sighed silently, and then began to pay attention to Master Li's next steps.

When the oil temperature was about [-]%, Master Li poured the eel shreds into the pot and began to "slip" them. He immediately broke up the eel shreds and took them out to drain the oil.

Cut bean sprouts, shredded ginger, perilla, and red pepper into shreds, add shredded eel, appropriate amount of minced garlic, and green onions, stir-fry quickly, and serve on a plate.

It's very fast and doesn't take long to make this dish, but the techniques involved are very memorable.

When the dishes were presented, everyone picked up the chopsticks on the table to taste them, and everyone praised them.

The next person to come on stage is a master from Yangzhou. Judging from his age, he must be in his 70s, but he may be well-maintained and looks like he is in his early [-]s.

Despite his age, he is still quite fashionable in his clothes. It is said that he opened a private restaurant and has now handed it over to his son to run it.

The dishes brought by Master Qi Kaishan were extraordinary. When the photos were released, even Chu Yunfeng couldn't help but stood up from his seat.

The most interesting thing about this seminar is that none of the participants knew what dishes they brought. The organizing committee did know, but it did not make a list for everyone.

Therefore, this increased everyone's sense of expectation and mystery. Since this dish can arouse Chu Yunfeng's great surprise, then there is no need to mention it to others.

There were exclamations at the scene, and many people got up.

The reason is very simple. This dish was born in Shao Bo more than 100 years ago and is called Shao Bo Braised Fish.

Dishes from a hundred years ago!
None of the people present had heard of this dish, so it can be seen how long it has been since this dish disappeared, and there are two photos in the photos released by Master Qi Kaishan.

One is black and white, it looks very old, and the other one should be taken recently, not only rich in color, but also very clear.

The black and white photo actually doesn’t show how exquisite this dish is, but judging from this color photo, this dish is indeed amazing.

Then everyone heard Master Qi slowly say: "This dish was actually very popular back then, and it was also very famous. There are many reasons why it has been lost to this day.

The best ingredient to make this Shaobo stewed fish is the tiger head shark. This fish is small and slippery, and it is not easy to cut it into thin slices.

So as time went on, gradually no one practiced this kind of knife skills. Even if some people wanted to practice it, they found it too difficult and quickly gave up.

This is the main reason why this dish has been lost. In addition, the method of making this dish is also quite complicated. Just the fish fillets need to be put into the oil pan three times, and the control of the heat is very delicate.

If the heat is not properly controlled once, the dish will be considered a failure. However, if everyone thinks that this is the most difficult part of making this dish, then they are wrong.

The biggest difficulty of this dish is that while frying the fish, you have to make the marinade at the same time. The marinade and fried fish must be served at the same time.

When the hot marinade is poured into the fish, there will be a sizzling sound, and the aroma of the fish will immediately overflow. A diner at that time once said: "When eating braised fish during a race, the most important thing is the beauty of it just out of the pot."

This is the reason why this dish is so popular. It lies in the word "wonderful". This dish was created by my ancestor back then, and I kept trying to restore it.

Thanks to the artificial breeding of tiger sharks now, otherwise, if this ingredient is missing, it would be too difficult to see the style of this dish again! "

The sigh of the old man Qi Kaishan was recognized by everyone present, and everyone started to applaud. This spoke to the hearts of many people.

It is true that in today's social environment, many famous dishes back then have lost their ingredients or disappeared, making it impossible for people to get a glimpse of these legendary dishes.

Just like Chu Yunfeng went to learn braised bear's paw with Mr. Li before, it can only be done in legal countries and regions. It is not easy to eat such top-quality food nowadays.

First, there must be ingredients, and second, there must be someone who can cook it. Both of these are indispensable, so it is quite difficult.

The next step is naturally to show off. Even though old man Qi Kaishan is over 70 years old, when he picked up the knife, he clearly felt his spirit change. The word "old and strong" is very appropriate.

At first glance, Chu Yunfeng's main ingredient, tiger shark, looked like a four-gilled bass, but it was much larger than a four-gilled bass.

If I really had to use a four-cheeked bass to fillet it, I guess only my amazing knife skills could do it, right?
When Master Qi made this move, the scene immediately burst into roaring applause. This knife skill was indeed somewhat extraordinary, and many people admired it.

The knife technique used to process this dish is indeed very unique, which naturally benefited Chu Yunfeng a lot. Looking at these nearly lost production techniques, Chu Yunfeng was also very moved.

It's not easy!

This is only a part of the people who came to participate in the seminar. It is estimated that there are many more people who have these lost dishes and did not come due to various reasons.

What's more, many dishes have disappeared in the long river of history, and it is difficult to find any recorded information.

This is also what Chu Yunfeng is most worried about, that is, how many precious materials and things Yamada Shoichi and the others obtained from China back then. These are the essence of China.

No, I must find a way to get these things back this time. No matter what method I use, I must let these disappeared dishes regain their original colors on the land of China.

Chu Yunfeng squeezed the hand he placed underneath hard. The expression on his face was so determined that President Hou was stunned for a moment when he saw it. He didn't understand what was wrong with this brat?
After finishing the fish, it turned out that as Master Qi said before, this knife work is indeed a bit difficult, and the more difficult ones are yet to come.

After three times of oiling, this was the first time Chu Yunfeng had seen such a technique, so naturally he understood many secrets, and then he had to make the marinade and fry the fish at the same time.

When the hot marinade is ready, the fried fish here is also ready.

Then these two things were served at the same time, and the boiling marinade was poured directly on top of the hot fish fillets, causing a loud "chirp" sound.

Such a beautiful sound immediately aroused everyone's appetite, and Chu Yunfeng was more concerned about the fact that this dish was too much for him.

In this Sichuan version of the Manchu-Han banquet, one dish is very inspired by this technique.

It’s worth it, it’s worth it, it’s really worth it.

Only two dishes had appeared, and the harvest was already so rich. When the third person came on the stage, Chu Yunfeng almost jumped up from his chair.
(End of this chapter)