gourmet food

Chapter 1406 It's Time to Exit
Information, information exclusively collected by the archives, information about Chinese cuisine!
These materials include books, photos, and individual papers. The photos and papers are placed in separate portfolios and quietly placed on the bookshelf on the second floor.

Chu Yunfeng randomly looked through several archives and found that most of the photos inside were taken from some ancient books. Some of these ancient books were relatively damaged, so they could only be recorded and preserved in the form of photos.

There are also some photos that record some papers. From the yellowed and broken corners, it can be seen that these papers are very old and full of vicissitudes of history.

After seeing the traditional Chinese characters above, Chu Yunfeng naturally couldn't calm down.

On the right side of this photo are written a few traditional Chinese characters, "Happy opening on the eighth day of October in the 17th year of Guangxu's reign!"
Look at the grid with a purple border in the middle, which is filled with words. The first line reads: Guyu Winery Caiqiao!

Continuing to look from right to left, it is filled with the names of various dishes. There are three dishes on each row, filling the entire grid.

Chu Yunfeng looked at it carefully and found that some of the fonts were a little blurry, but most of them could still be seen clearly. The dishes on it were also very interesting, and most of them were steamed and stewed dishes.

However, when he took a closer look at the ingredients used in these dishes, Chu Yunfeng immediately said that he could not afford it and did not dare to eat it.
Wild boar, arrow meat, tiger meat, monkey meat, yellow pheasant meat, stewed wild bird!

???

Even tiger meat?
Not to mention tiger meat, monkey meat is also listed on the menu. Do you dare to eat this?
When he mentioned monkey meat, Chu Yunfeng immediately thought of the group of wild monkeys in Mount Emei. Now they have become sperm. Not only do they dare to grab food directly from your hands, they even dare to grab your bag directly.

After snatching the bag, you can immediately search for it. If you can find something to eat, it's okay. If you can't find it, you may be unhappy. Your bag will be thrown away by it, and it will directly make a free fall and disappear. in front of my eyes.
Chu Yunfeng is very interested in this recipe. It is very helpful for understanding the food culture of a hundred years ago, especially the analysis in this file, which is really considerate.

Otherwise, I don’t even know where this menu comes from, and it’s useless just to know the names of the dishes. The key is how to make it. Will it also be recorded?
Chu Yunfeng patiently continued to check the information in the file bag, and then he learned that Lianzhou in the Qing Dynasty was actually the junction of Hunan and Guangdong, which is the current junction of Qingyuan and Hunan.

The menu even listed the number of waiters, handymen, etc. The lively and luxurious banquet scene at that time was evident. Such a scale must have been in the city.

The dishes include stew, steam, fry, stew, stir-fry and other cooking techniques. It can be said that there are not many. Among them, stew seems to be a major feature.

Stewed turtles and snakes, stewed beetles, stewed scales, stewed civets!
At that time, he was eating civet cats. Only then did Chu Yunfeng realize that the ancients also ate everything!
However, the next dish Chu Yunfeng found even more interesting was dragon, tiger and phoenix!

This dish is still available today, and I have learned it before. It is a super tonic dish. It seems that tonic dishes can still be widely spread.

Chu Yunfeng then continued to check the data analyzed in the file, which explained why tiger meat was included in the menu.

According to Lianzhou County Chronicles, wars and banditry were frequent in the late Qing Dynasty, and large areas of land were deserted. Lianzhou, as the border between Hunan and Guangdong, has high mountains and dense forests, and is full of black thorn bushes, where jackals and tigers crouch. In addition, natural disasters such as mountain floods and other natural disasters have caused the tigers to die. It became a major ecological disaster in Lianzhou during the Qing Dynasty.

It is even worse in autumn and winter. Local old people say that the city gates must be closed tightly late at night to prevent tigers from hurting people.

Whenever there is a tiger infestation and merchants are afraid to travel, the government will offer huge rewards and hire hunters to go into the mountains to hunt tigers. Therefore, it is not surprising that tiger meat appears in some large banquets.

Tiger meat was served on the menu in the Qing Dynasty, which happens to be a testimony of the original ecological environment of Lianzhou a hundred years ago.

As for the yellow pheasant meat on the menu, it is rare to find wild meat nowadays, and the ones that can be eaten are mostly artificially bred.

This yellow deer is actually the largest type of muntjac, and it was a common game in Lianzhou during the Qing Dynasty.

This timid and agile animal is about 1 meter long and weighs 25 to 30 kilograms. It likes to live alone in the forest and shrub slopes, and mostly forages at night, early morning, and dusk.

It likes to eat fruits, young leaves and buds, and sometimes eats farm crops such as soybeans, peanuts and other miscellaneous foods. When frightened, it can make extremely high-pitched screams. The locals like to hunt yellow pheasants and cook them in clay pots. It is extremely fragrant and tender, and is said to soothe the nerves, nourish the brain, and help with sleep.

Only then did Chu Yunfeng realize that since the mountains and forests were dense at that time, it is not surprising that there were many monkeys and other animals, and many dishes are still available today.

Steamed snails, crispy beef skin, steamed beef jerky, steamed loach, stewed turtles and snakes, steamed pond fleas, steamed chicken with dried bamboo shoots, etc. are still traditional delicacies that Lianzhou people never tire of eating, and can often be seen in the streets and alleys.

The information records the cooking methods of several dishes in detail, such as beef jerky. The meat must be spine meat and elbow meat. The charcoal fire requires dry miscellaneous wood and is smoked slowly over low heat.

The dried meat baked in this way will be yellow but not burnt, and full of fragrance. The meat is then cut into thin slices and mixed with chili and black beans. Today's cooking method is no different from that of the Qing Dynasty. The meat tastes juicy and has endless aftertaste.

This was indeed an eye-opener for Chu Yunfeng, and he also learned several dishes from a hundred years ago. Then he continued to look at another file bag, which still contained a photo.

And it is still a recipe, but it is still written in traditional Chinese characters, but it is not like the Qing Dynasty, it is more modern.

The style of this recipe is novel, and the overall frame and grid distribution are more modern aesthetic. The border is no longer lines, but patterned, and the overall coordination is very good.

This is a menu from a hundred years ago, recording the old recipes of a Cantonese restaurant. Looking at some of the dishes on it, Chu Yunfeng suddenly felt a very familiar smell.

Well, it does smell like the capital city!
Some of the names of the dishes here are somewhat similar to the Beijing version of the Manchu-Han Banquet, and some of them directly use the names of the Manchu-Han Banquet dishes, which makes Chu Yunfeng feel very strange.

Then I looked at the records and found out that the famous Cantonese banquet during the Republic of China originated from the Manchu-Han Banquet in the Qing Dynasty. It was a luxurious highlight in the lives of Yangcheng citizens more than 100 years ago.

However, with the passage of history, the famous Cantonese dishes and the dining stories that were talked about by the citizens have gradually faded away in people's memories.

Bird's nest with crab paste, stewed duck with winter melon, Nanhua double pigeon, fish maw shredded chicken, hawthorn apricot dew, fried hibiscus shrimp, chicken liver and bird slices, raw fried frog, and preserved fish tofu.

Braised seabass, cold melon frog, night-cooked chicken liver slices, oil-consuming fresh mushrooms, mandarin duck and apricot dew, stewed fairy duck, braised mustard greens in leg sauce, three-legged winter melon, open-stove suckling pig, rotten chicken shark fin.

The names of these Cantonese dishes from a hundred years ago are indeed very interesting. When Chu Yunfeng saw the oil-consuming fresh mushroom lín, he was very curious about the word lín.

After checking the information, I realized that this is a commonly used ingredient in Cantonese cuisine. Freshly ripened fresh mushrooms are called fresh mushrooms.If it is ripe, it is just called fresh mushroom.

However, this fresh mushroom was called as it used to be, but it is not called that now. No wonder I have learned so much about Cantonese cuisine and still haven’t figured it out. It seems I still haven’t accumulated enough.

The Rotten Chicken Shark's Fin dish is also very interesting, and it sounds a bit abusive. The information records that the rotten chicken is chicken breast, which is patted all over with the back of a knife, added with eggs, and boiled in rich chicken soup for thousands of times, until it is completely cooked.

This is clearly a recipe for chicken bean curd. Could it be that it draws on the concept of Sichuan cuisine?

It is said that a dish of rotten chicken fish maw was introduced from Huaiyang cuisine to Cantonese cuisine. Later, Cantonese cuisine used this dish to invent the dish of stewed chicken wings.

Because the chicken wings were overcooked in the pot one time, I creatively made the dish of rotten chicken and shark fins after this mistake.

Well, the records in the data are like this, and the situation is just like this. Chu Yunfeng has no way to verify it. Anyway, just follow the understanding in the data.

Two Beijing fruits, four cold meats, four hot meats, and six large bowls are all the characteristics of the Beijing version of the Manchu-Han banquet. During the Republic of China, Yangcheng chefs simplified and improved it to form the 22 dishes we see now. However, due to the cumbersome craftsmanship, it was gradually lost.

At that time, a banquet like this cost about 50 yuan, which was equivalent to a month's salary of a working class. Only high-ranking officials and nobles could usually afford it.

There are relatively few records of how to cook many dishes in the information, but for Chu Yunfeng, he can still roughly deduce some of the recipes for this dish that was born out of the Manchu-Han banquet.

So the harvest from this information is quite big!

Time passed little by little, until six o'clock in the afternoon, the participants who had stayed up all night really couldn't bear it anymore.

"Minister, the time is almost up and we still haven't been able to come up with an effective solution. What do you think we should do?"

This meeting has been held from yesterday to today. It is definitely the first time in history. There has never been a meeting that lasted for such a long time. The key is not to let anyone take a break in the middle!
"Yes, we have discussed it over and over again. There are only a few ways, but the feasibility of this is not very high. There is really no other way!"

"That's right. This can't force us to come up with bad ideas. If something goes wrong in the end, we won't be able to explain it, right?"

The time is almost here!

Minister Jin looked at everyone's condition and could hardly hold on any longer. After waiting for so long, he had been waiting for this moment. It was almost time for a showdown with everyone.

So Minister Jin picked up the tea cup and took a good sip, and then said slowly: "I have an immature suggestion, you should listen to it.

If we think it is feasible, then we might as well give it a try, but this matter is a collective decision made by everyone, and the minority needs to obey the majority. If the majority passes, then the matter is settled! "

???

There has been a solution for a long time, but why didn't you say it?

In fact, when everyone heard the word "immature" at the beginning, they immediately understood it. In addition, there was a special emphasis on collective decision-making later on, and they understood that this matter was not as simple as imagined.

But the reason is very simple, that is, everyone must decide this matter together, and if something goes wrong, we should all take responsibility together. But when has this happened, do you still care about this?
If we don’t come up with a good solution, no one will be able to pass the current hurdle.

"Minister, if you have any good ideas, please tell me immediately!"

"Yes, as long as the method is good, how can we disagree?"

"The minister is still very experienced. I knew you would have a solution, so tell me quickly!"

Although everyone urged him, Minister Jin didn't seem too anxious yet, and seemed to be still considering whether to share his suggestion.

It wasn't until everyone urged him very urgently that he said in an awkward tone: "Well, since everyone wants to know so much, I'll mention it!
In fact, there is a relatively special internal training within the training team, which was organized voluntarily by several of our seed players.

After a period of training, the overall feeling is pretty good. Now they propose to conduct internal training by themselves and not participate in unified training. "

Originally, Minister Jin had not finished what he said, but everyone couldn't bear it after hearing this. This is not a good suggestion, it is clearly digging a hole!

You let the state banquet chefs who are so much better than you in cooking fail to improve your training, but you can improve it by doing it yourself in private?

Isn't this a fool?
And even if the seed contestants are slightly better at cooking than other students, there is a limit. Wouldn't this be a fool's errand? What would the master chefs think?
So the opposition started immediately, but Minister Kim seemed to be calm!

"Minister, are you kidding me? Let the students do it on their own. Isn't this self-defeating?"

"That's right. If you let the master chefs do the training in a regular manner, you can at least see some improvement effects. If you let the students do it on their own, will they know where their shortcomings are?"

"No, no, if I agree to this I will definitely get slapped. Instead of getting beaten in the end, I might as well accept the criticism now!"

The calm Minister Jin put the tea cup down heavily on the table, and the sound immediately silenced the conference room: "I haven't finished speaking yet, why are you so anxious?"

???

Are we in a hurry?
Let the trainees conduct their own internal training. Isn’t this enough?

Does it mean there is something wrong with my understanding?
Some people didn't understand what Minister Jin was going to do, so everyone held back their words and waited for him to finish speaking before trying to dissuade him. But you can't do this. This is definitely a mistake.

Seeing that everyone was silent, Minister Jin threw out Wang Zha: "Of course, this internal training is not as self-defeating as everyone imagined.

We have to conduct a full evaluation. If there are no problems in the evaluation, why not let them give it a try?
This evaluation is public, not only to all of us present, but we will also invite the master chefs in the kitchen to evaluate it together.

If the masters all say there is no problem, then do you have any opinions on the internal training? "

Huh~?

What's happening here?
Everyone was silent and began to think deeply in silence. There was nothing wrong with Minister Jin's words. If even the master chefs in the kitchen at the state banquet expressed their approval, then what else could he have to say?
But is it so easy to get their approval?

But Minister Jin has repeatedly asked so, what kind of medicine is being sold in this gourd?
“I agree, there’s nothing wrong with reviewing it!”

"This relationship is so good. The masters don't have any objections, and it's even less likely that I will have any objections!"

"This method, when will the evaluation start? There is not much time left!"

Everyone agrees, but everyone is also wondering if this is Minister Kim trying to make a cutscene?

If it was really just a formality, I would not agree to it anyway. It was lunch time, and someone suggested that we should eat a packed lunch before going.

Minister Jin shook his head and said, "No need, I'll let you eat enough after we get there."

hiss~!

Seems to make sense ah?
Then Minister Jin pulled President Hou and whispered in a low voice, asking him to quickly inform Chu Yunfeng that it was almost time to leave the quarantine.
(End of this chapter)