gourmet food

Chapter 463 Invitation

"Haha, the reason you couldn't wait to taste a spoonful of it without even blowing it at first is because the dish didn't come out hot, so you didn't think it was hot, right?
This is because the lard seals in all the heat, which is why this phenomenon occurs.

It's not that it's not hot, it's very hot, very hot, and this is the most unique and charming thing about this dish. "

Grandpa Liu smiled, and then pushed up his thick glasses. This action looked very wise, and it seemed a bit like the signature action of "Coach Anxi"?
Everyone suddenly realized that this was what happened. No wonder so many people were fooled. Boss Qianqian Chu didn't say anything in advance, just to let himself experience it.

"Old man, seeing that you are so understanding, can you tell us about the origin of this dish? Is there any relevant background and historical story about it?"

A young man started to ask, and his face showed his desire for knowledge, which made Grandpa Liu feel a little moved.

After voluntarily retiring, I walked down from the podium. I always felt that I was lacking something, but now I suddenly realized that this tireless and diligent spirit has been integrated into my bones.

"Okay, if you want to hear it, I'll tell you."

Grandma Li looked at the old man's shining eyes and felt very happy. She was afraid that he would have nothing to do that day, but this was good, as it just scratched the old man's itch.

Grandpa Liu took the water glass handed over by Grandma Li, cleared his throat, stood up, and began to popularize science with everyone. With this opening, the teacher's temperament was revealed.

"This Pingqiao tofu was first recorded in historical records during the Qianlong period, in the "Jiangnan Festival Normal Meal Dish" written by the Ministry of Internal Affairs of the Qing Dynasty.

Historical records record this: Pingqiao Daying Ma Tou had dinner on a folding table: one dish of duck with lotus seeds, one dish of fat chicken and smoked cabbage, and one dish of fat chicken and tofu slice soup."

Secondly, there are also records in the "Jiangnan Festival Food Bottoms in the 30th Year of Qianlong" and "Jiangnan Food Bottoms in the 30th Year of Qianlong".

In the 30th year of Qianlong's reign, this was Emperor Qianlong's fourth tour to the south. When he was stationed in Pingqiao Ancient Town, he dined at Pingqiao Camp in Huai'an Prefecture.

Emperor Qianlong personally visited here, and the local people must use the best and most unique delicacies to present the dishes. In order to satisfy Emperor Qianlong, the person who presented the dishes put a lot of effort into it.

At that time, the manager of the Imperial Palace's Ji Granary located in Pingqiao was known as Lin Wanwan. In order to please Emperor Qianlong and receive a reward, he used his brains to come up with the dish of crucian carp brain tofu soup to entertain Emperor Qianlong.

At that time, the weather was still relatively cold in February and the river had not yet thawed. He ordered people to break the ice and go down to the river to catch fresh large crucian carp. Then he asked the chef Feng Ding to take the crucian carp brains and add hen stock soup to stew tofu.

After Emperor Qianlong ate this bowl of tofu, he repeatedly praised it: "Good food, good food, this is the best dish in the world."

Lin Wanwan took the opportunity to ask Qianlong to say a few words.Emperor Qianlong opened his mouth and swallowed the mountains and rivers angrily: "Millions of people are poor, and the sea is dry and the rocks are rotten."

Of course, this is just a legend, and there is no specific historical data to verify it, but the fact that Emperor Qianlong ate tofu in Pingqiao is a true historical fact.

The "Fat Chicken and Tofu Slices Soup" recorded in historical materials is identified as the Pingqiao Tofu that is now famous in China.

There are two reasons for this identification. The first is that the raw materials and shape used in the fat chicken tofu slice soup are exactly the same as today's Pingqiao tofu. Now it is called tofu soup, and it is also stewed with the original stock of old hens.

The second is that the dish of fat chicken and tofu slice soup has never appeared in the diet of the Qing Dynasty before. Since then, the fat chicken and tofu slice soup has repeatedly appeared in the imperial banquets of Emperor Qianlong.

Grandpa Liu told the historical story of this dish vividly and vividly, which made everyone fascinated and admired his knowledge.

"It was a great lecture. Thank you. I learned a lot, especially the background culture behind this dish."

"Old man, your narration sounds so touching, just like an ancient storyteller."

Everyone liked Grandpa Liu's lifelike and vivid narration style and praised him one after another.

At this time, an inappropriate voice sounded.

"That's right, this dish is delicious with red oil chili pepper. How can you eat such a light dish without a soulful seasoning like red oil?"

Everyone turned around and saw that it was a foreigner. At this time, he was extremely conspicuous in the store.

Except for him, everyone in the store put down their chopsticks to listen to Grandpa Liu's "lecture", and he was the only one eating there with great relish.

Not to mention, he actually scooped up a spoonful of red oil and put it into Pingqiao tofu.

Originally, the color of this dish was very clear, but as soon as the red oil was removed, it immediately turned red, which looked a bit dazzling at first glance.

And he still felt that it was not enough, so he continued to scoop two spoonfuls of red oil into it, as if this was enough flavor.
"Hey, brother, there is no chili in this dish!" The person on the side reminded Ma Fu kindly.

"You don't understand. This dish is delicious only if you add chili pepper. If you don't believe me, why don't you try it?"

Ma Fu was unmoved, scooped up the red soup, poured it on top of the rice, and ate it spicy.

Everyone heard Ma Fu's words. No one thought that a foreigner could eat spicy food so well and liked spicy food so much. They all couldn't believe it.

But he said that adding chili pepper would make it taste better. I think I can give it a try?
After the first person tried it, he suddenly screamed: "It seems that the taste is a bit good, and the effect of red oil is very good."

So the man ate rice faster.

But there are also different voices: "It's not delicious at all. It destroys all the fragrant taste. What should I do? The chili peppers are put in it."

Grandpa Liu shook his head, looking a little helpless at the chaotic scene.

Apparently, those who put the chili peppers must be from Sichuan, and they like to taste the spiciness of the red oil.

Most of the people who feel that the red oil spoils the original taste of this dish are mostly foreigners, but for me, of course, it is better to have a little light.

This is also the original taste of this dish.

"Hello, what is your last name?"

Chu Yunfeng came over now and asked Grandpa Liu.

"Hey, boss, hello, hello, my name is Liu Guoxuan, and this is my wife, Li Shuping."

Grandpa Liu stood up and nodded to Chu Yunfeng.

"Hello Grandpa Liu, are you a teacher? It seems that you are very familiar with history and dishes?" Chu Yunfeng continued to ask.

"Yes, I am a history teacher. I have taught history all my life. My wife teaches politics. We go to the same school."

Grandpa Liu said happily, very proud of his career.

"That's great, that's it. Teacher Liu, I would like to ask you to tell us the historical background and stories of these dishes in the store when you are free. What do you think?"

(End of this chapter)