gourmet food

Chapter 1400: "Playing the piano randomly" again?
The first banquet of the founding of the People's Republic of China!
The file bag that Chu Yunfeng opened clearly recorded the record of the first state banquet at the founding of our country. It included a photo of the "First Banquet at the Founding of the People's Republic of China" seminar.

Chu Yunfeng saw three familiar figures from above, and couldn't help but smile knowingly, Mr. Li, hehe!

However, the old man did not tell him about the scene of the first banquet. Maybe he did not ask him, but the information was recorded clearly, which made Chu Yunfeng very interested.

Since the Chinese kitchen of the Jingcheng Hotel was established recently and the conditions were still relatively poor at that time, after many considerations, we temporarily hired various culinary elites from the "Yuhuatai" restaurant.

Famous chefs such as Zhu Dianrong, Sun Jiufu, Wang Dukun, and Yang Qirong all participated in this mission, which shows the importance they attached to this banquet.

The chief chef of the banquet is Zhu Dianrong.He was born in a family of great woks. He studied under famous chefs since he was 14 years old, and he has developed excellent skills in cooking big dishes and holding banquets.Several other chefs are also very skilled and have their own unique skills.

Chu Yunfeng has always been curious about why the dishes at the state banquet are basically based on Huaiyang cuisine. Now he finally understands!

menu!

There are four kinds of cold dishes: crispy grilled crucian carp, oil-glazed chicken, braised cucumber strips, and crystal meat.

First dish: agar-agar soup.

Eight kinds of hot dishes: braised shark fin, braised four treasures, dry braised prawns, roasted chicken nuggets, fresh mushroom cabbage, red braised gooseneck duck, braised carp, braised lion head.

Between the second and third hot dishes, there are four kinds of dim sum, the savoury ones are: vegetable meat shaomai, Huaiyang spring rolls. Desserts include: Bean Paste Buns, Melaleuca Oil Cake.

Judging from the dishes, such as lion head, crystal meat, etc., they are all classic representatives of Huaiyang cuisine, especially the four-flavor dim sum, which has a strong Yangzhou style.

However, the flavor exchange in that era was far inferior to that of today, and the logistics conditions were even different. On the basis of Huaiyang cuisine, some Shandong cuisine such as braised carp was mixed in.

But this was probably the most Huaiyang-style banquet that could be eaten in the capital 80 years ago.

The craftsmanship of these master chefs is extraordinary. Naturally, this banquet was also widely praised. It was also because of this first banquet of the founding of the country that the tone of future state banquets was basically set on Huaiyang cuisine.

Seeing this, Chu Yunfeng sighed silently in his heart. If he had been allowed to cook Sichuan cuisine at that time, maybe the subsequent banquet would be mainly Sichuan cuisine, right?

hehe~!

It didn't happen before, but maybe it will happen in the future. Come on, work hard. Let Sichuan cuisine shine with great brilliance at the state banquet. This is the direction of my continuous efforts!
After clenching his fists, Chu Yunfeng continued to look at the files.

Foreign leaders are visiting!
The menu is different again!

Cold snacks: three-color duck, three-color eggs, salted fish, lettuce, Yongzi chicken, lentils, baked gizzard liver, shrimp celery, roll tops, melon rind, anchovies, red peppers, braised loin slices, red peppers, barbecued pork , pickled vegetables, strange-flavored chicken strips, braised bamboo shoots in oil.

Hot dishes: Jade fish soup, two-color fish balls with bean sprouts, pot stickers with duck, ham and peach kernels, mandarin fish soaked in dry steamed oil.

Others: snacks, fruits.

Five pairs: Osmanthus duck with red rose, tangerine peel beef jerky, red pepper rice smoked chicken, eight-treasure fish fillet with spinach, grilled peeled shrimp with cucumber, lotus root

Hot dishes: agar-agar in clear soup, braised shark's fin, mushroom and cabbage rolls, fried chicken legs, bamboo shoots with chicken oil, camphor tea boneless duck, roasted four-vegetarian dishes
Others: walnut cheese, snacks, fruit

Cold dishes: osmanthus duck, baked chicken, barbecued pork, braised duck, anchovies, sauced beef, coral cabbage, cucumber, ginger lentils, braised bamboo shoots, mushrooms, abalone.

Hot dishes: roast four treasures, roast chicken with mushrooms.

Others: snacks, seasonal fruits.

Cold dish platter: cucumber mixed with tomatoes, salted chicken, vegetarian ham, crispy crucian carp, pineapple duck slices, Cantonese bacon, cured duck, sausage, three-color eggs.

Hot dishes: hibiscus and bamboo fungus soup, three shreds of shark's fin, two large prawns, straw mushrooms, coconut steamed chicken, and almond cheese.

Desserts: pea yellow, fried spring rolls, plum dumplings, fried rice cakes, bread, butter, assorted fried rice.

As he read more and more files, Chu Yunfeng gradually discovered a pattern, that is, with the development of the times, the dishes at state banquets began to become more and more streamlined.

And for VIPs from different regions, the dishes chosen will be very different. When you see Western dishes, you know that the guests must be from the West, and the dishes are more suitable for their tastes.

On the first day, Chu Yunfeng was completely immersed in many of these dishes that he had never seen before, appreciating the style of these master chefs in making exquisite dishes.

It was really mesmerizing to watch, and what made Chu Yunfeng extremely happy was that these files actually contained the recipes for these dishes, most of which were handwritten by these master chefs.

awesome!
In this way, these dishes that have appeared in the past will be recorded, and future generations can also restore them based on the description of the methods. This is obviously specially prepared for themselves.

cool~!

Very cool~!

It’s so exciting!
At noon, the staff of the archives began to have lunch. Before leaving for the shift, he looked at Chu Yunfeng, who was still immersed in it, as if he was not aware of the passage of time at all.

Are you not hungry?
To be honest, Chu Yunfeng really couldn't feel the hunger in his stomach. In just one morning, he saw at least eighty dishes that he had never seen before.

These dishes are all state banquet dishes, and each dish is unique, most of which have been upgraded from the fixed dishes, so strictly speaking, it can already be regarded as another dish.

Gradually, Chu Yunfeng also concluded a rule, that is, with the development of the times, the dishes of the state banquet have undergone considerable changes, and the dishes have gradually become less.

However, the dishes are more in line with the modern atmosphere. Not only the creativity, but also the rhythm of health care follow the development trend of the times.

Dishes that are too greasy and heavy-flavored are no longer available, and there are more light dishes. This is a relatively big change.

Therefore, Huaiyang cuisine, which is mainly light, is naturally slightly better. In addition, Huaiyang cuisine is a literati cuisine. The dishes are famous for their exquisiteness, and they firmly occupy the main position of the state banquet dishes.

One dish after another kept reverberating in Chu Yunfeng's mind, and he kept feeling the concept of making these dishes, which greatly helped Chu Yunfeng innovating dishes.

Shepherd's purse pond carp!
This is a dish at the World Expo. It uses pond carp fillets and shepherd's purse velvet (soup) as raw materials, and is made with wild pond carp and local wild vegetables unique to the Magic City in late spring and early summer.

Each pond carp is no more than two taels. The small fish is boned and skinned, and only two pieces are taken (it is said that a total of 750 pond carp are used), cut into fillets, slurried and cooked.

Then add artificially chopped wild shepherd's purse minced vegetables, thick enough to make the fish fillets float on top of the green vegetable minced vegetables, creating a very beautiful green artistic conception, which gave all the guests a great surprise without opening the lid of the small cup.

Black roe lobster!
It uses domestic pumpkin puree, lobster balls, black fish roe, and sesame oil powder as raw materials.The black fish roe is collected from the salmon roe of the Wusuli River, the pumpkins are collected from Shanghai, and the lobsters are collected from Hainan.

The first choice is pumpkin, which is rich in nutrients and low in sugar. Beat it into puree and put it on the bottom. Stir-fry the lobster and put it on top of the pumpkin puree.

This sesame oil sanzi is a traditional snack in Shanghai. Various ingredients are cooked and integrated into one, which is light, environmentally friendly and green.

Black soy flounder!
Considering that the guests are from the West, the cooking method of Chinese-style marinating and Western-style low-temperature cooking is advocated, advocating the freshness and tenderness of the meat and the preparation of the soup. The use of tempeh is very characteristic of Chinese cuisine.

The vegetarian dishes are also outstanding, including luffa and green beans!

Peel and cut the loofah into pieces, use [-]% oil to remove the oil, set aside, add the green bean wedges and stir-fry until fragrant, then add the loofah, stir-fry to taste, thicken and serve on a plate.

This dish shows the fresh temperament of Jiangnan. Broad beans and loofah do not need to be sprayed with pesticides during the planting process, making them the best seasonal vegetables after the beginning of summer.

The soups are also very unique, stewed fish maw with matsutake mushrooms!
The soup ingredients are specially selected halal ingredients, high-quality mineral water, chicken, pigeons, cattle health, chicken feet and a variety of aniseed ingredients. After 5 hours of cooking, the fragrance is rich and the soup is clear.

This dish made Chu Yunfeng realize that the selection of ingredients, mostly "earth" ingredients and organic ingredients, can highlight the true flavor of Chinese cuisine.

Nestlé fried lamb fillet, fried prawns, black pepper pan-fried steak, grilled cod, and boiled green kale!

Jade lobster, lemon sauce beef, chestnut cabbage sum, BJ roast duck!

Matsutake mushrooms in clear soup, mandarin fish with pine nuts, Longjing shrimps, crab stuffed with orange, and Dongpo steak!
Rich lobster, fungus-flavored beef, vanilla cod and Huahaoyueyuan (pigeon egg and scallop soup)!

Matsutake stewed chicken soup, lychee lobster balls, oily sea grouper, sand tea braised beef, and beautiful seasonal vegetables!

Kongfu's Eight Delicatessen Cup, Kongfu's Simmered Fish, Kongfu's Fairy Duck, Kongfu's Braised Beef Ribs with Sauce, and Lu's Braised Double Winter!

The main course of each state banquet gave Chu Yunfeng a very different impression and experience, and each state banquet was very targeted.

Take this state banquet where the main course is the Confucius Banquet. The venue is in Qingdao, which is the hometown of Confucius in Shandong Province. Therefore, it has more local characteristics and can also show the host's feeling of welcoming guests.

In the past few decades, state banquets have been held many times, so there are quite a lot of dishes. Chu Yunfeng only watched most of them in the entire morning and afternoon.

This was just at his browsing speed. If he had to experience it in detail, he would not be able to fully appreciate the essence of it even if it took him three months, let alone three days.

But Chu Yunfeng has an incredible system. As long as it is something he has seen, the system can save it, and he can savor and restore it later when he goes to the system space.

The time has come to 05:30 in the afternoon, and the staff in the archives office have looked at the box on the table many times. This is the "dry food" brought by Chu Yunfeng.

I thought he would come to eat at noon, but not only did he not eat at noon, he didn't even drink a sip of water for the whole morning.

This is not even cruel. This guy didn't even go to the bathroom. Is he so powerful?

After shaking his head to express confusion, the staff was still a little worried, so he made a phone call to report the situation. If something went wrong, it would be a big trouble.

The Archives has been established for so many years, and this is the first time I have seen someone so sleepless and forgetful about food and sleep. However, I also expressed a little respect for Chu Yunfeng's concentration.

"What? You said he hasn't eaten all day? Didn't even take a sip of water?"

Section Chief Yu frowned immediately after receiving the call. He thought to himself that Chu Yunfeng was trying too hard, wasn't he?
"Yeah, let alone eating and drinking, he hasn't even used the toilet. He has basically read more than half of the information on this level. Judging from his state, he probably won't eat until he finishes reading. of!"

The staff murmured to themselves that there must be more than just one floor. They might not even eat until they finish reading the second floor. Can this person stand it?

Chief Yu also exclaimed in his heart, isn't Chu Yunfeng trying too hard?It’s important to watch and learn, and your health is also very important!

Especially at this critical moment, he has a lot of heavy responsibilities on his shoulders. If his body collapses, how can he complete this arduous task?

Therefore, Section Chief Yu did not hesitate at all and immediately began to report to Minister Wang.

"What? Is this kid crazy?"

Minister Wang was shocked when he heard about it. Even if he was not at the scene, he had a deep imagination of Chu Yunfeng's state of obsession. Chu Yunfeng himself is a very focused person.

When I watched him prepare the dishes for the state banquet before, I was very aware of his fierceness.

"I understand, I will handle this matter!"

Minister Wang did not dare to slack off. Now Chu Yunfeng's state was directly related to the final battle. Judging from the information fed back so far, Chu Yunfeng's importance was becoming more and more important.

The strength of the opponent was revealed to be extremely strong. Minister Jin has called two meetings, but no one has come up with a good solution. This matter is very difficult.

And now even the higher ups are alarmed. They didn't expect that the other party's strength would be hidden so deeply. It was simply beyond everyone's expectation.

At the beginning, they didn't know that Chu Yunfeng had also sent someone there. Naturally, Huaxia also sent people to inquire about the news, but they didn't send back much useful information.

But Ma Fu actually caught the core. Not only did he detect the abnormal state of the two core figures, but the video in it unintentionally revealed the opponent's strength.

This immediately disrupted all the arrangements on President Hou's side. Judging from the current accumulated strength, the chance of winning in the international competition was not high at all.

Therefore, Minister Jin has also been very anxious these two days. The meeting lasted from morning to afternoon, but there was no good solution.

The roster of the training team has been determined early and has been released. If you want to make temporary substitutions, the organizing committee will definitely not allow it.

But even if substitutions are allowed, under the new rules, how many young people in China can surpass the cooking skills of technicians?

And who can face unknown international challenges without receiving systematic training?

So I had a headache. After receiving the call from Minister Wang, Minister Jin had an even bigger headache!
"What? Why was this kind of thing reported just now? Why didn't the staff over there remind it?"

uh~?

Minister Wang didn't know how to answer. How could he detect any abnormality in such a short time?

But Minister Jin still had to answer what he said, so Minister Wang could only bite the bullet and said: "I'm on my way there, don't worry, I won't let Xiao Chu have any problems."

Suddenly thinking about it, Minister Wang reported what President Hou told him before: "Minister, it is said that Xiao Chu is going to fight all night and stay in seclusion in the archives room for three days!"

It was okay not to say this, but once it was said, it seemed to stimulate Minister Jin's sensitive nerves, and he immediately couldn't sit still: "Playing the piano randomly is just playing the piano randomly!

You wait a moment, I will go over with you to take a look, by the way, call Xiao Hou up, let’s go there quickly.”

(End of this chapter)