Jianbao life

Chapter 32 Delicious Food

This fragrance immediately made Chu Chen salivate a little, and he couldn't help speaking, the fragrance immediately overflowed his mouth, and after that, the layered but skillfully blended taste made him really have an endless aftertaste.

After taking this bite, Chu Chen couldn't help sighing: "It's really smooth and tender, with a lingering fragrance on the lips and teeth. After eating it, people can't help but have a long aftertaste. I have never eaten such a layered, textured, and flavorful vegetarian dish in my life."

The people present all smiled when they heard what Chu Chen said. Lu Changshun put down the chopsticks in his hand and said, "Xiao Chu, not only you, but also I have never eaten such excellent Dinghu Shangsu before. It's a pity. Master Niu doesn't do anything easily, and we can only have such a good fortune if we follow Mr. Zhao."

Hearing what Lu Changshun said, Chu Chen knew that this dish was called "Dinghu Shangsu". From the name, you can know the taste of this dish. As the name suggests, "Shangsu" refers to high-end vegetarian dishes.

This "Dinghu Shangsu" is a Lingnan-flavored dish. It was originally created by an old monk at Qingyun Temple in GD during the Yongli period of the Ming Dynasty. More than ten kinds of ingredients are boiled and cooked with oily seasonings.

When making it, part of the ingredients are assembled into a circle along the bottom of the basin, and the rest of the ingredients are filled into it, and then covered on the plate, forming a "mountain shape" with distinct layers. It can be said that the materials are fine, the colors are elegant, and the layers are clear.

It is rumored among the people that the Empress Dowager Cixi tasted the "Dinghu Shangsu" and was overjoyed. She decreed that "Dinghu Shangsu" should be included in the Manchu and Han banquets and became a famous dish of the Manchu and Han banquets. .

Next, Lu Changshun pointed to a dish that should be made of eel as the main ingredient, and said: "After the vegetarian dishes, of course you have to eat some meat dishes. You should be familiar with eel as an ingredient. This dish is the famous Huaiyang dish Ruandou Long fish."

Soft pocket long fish is a famous special dish in Huai'an history. In ancient times, the long fish was boiled, which was to tie the live long fish with gauze and put it into the boiling water pot with green onion, ginger, salt and vinegar. The body is curled up and fished out when the mouth is opened.

Then take the tenderloin and cook it. After cooking, the fish meat is very mellow and tender. When you pick it up with chopsticks, the two ends hang down, just like a girdle on a child's chest. .

Although almost no one makes it like this now, Lu Changshun said that the soft-pocket long fish carefully prepared by Master Niu still adopts the ancient cooking method and adds his own innovation, which is very worth looking forward to.

Before tasting, the first deep impression that this dish gave Chu Chen was that it was very elastic. When he picked up a piece of eel meat with chopsticks, he could still see the meat shaking, but it didn't break. .If you think it must be chewy, then you are very wrong. Once you eat this dish, it can be said to be extremely soft and tender, and it will melt in your mouth.

Moreover, this dish is fresh and refreshing, but also has a strong garlic fragrance, but the garlic fragrance does not overwhelm the taste of the eel. The combination of the two is like the red flower must be accompanied by green leaves, which really complement each other.

Seeing Chu Chen's intoxicated appearance, Lu Changshun smiled and introduced the next dish.

The next dish is the famous Zhejiang-Hangzhou dish "Dry Fried Bell". This dish is carefully made with Sixiang bean curd skin, a famous specialty in HZ area. And it has been promoted as one of the famous dishes of HZ special flavor, which is very popular among diners.

This dish also has an allusion. It is said that in ancient times, there were two restaurants, one large and one small, in the city of Hangzhou.The owner of the big restaurant wants to monopolize the business, so he often makes trouble and bullies the owner of the small restaurant.

One day, he learned that the tofu skin was out of stock in the small restaurant, so he instigated some rascals to go to the small restaurant to order tofu skin, threatening to smash down the signboard of the small restaurant if they could not meet the requirements.This incident angered a burly man who often drank here, and he hurried out of the shop without saying a word, got on his fat yellow horse, and drove away with a whip.

Unexpectedly, after a while, there was only a jingle of horse bells, and looking for the reputation, a big man appeared at the door of the small restaurant, holding a bag of tofu skin bought from Sixiang in his hand.

His actions made the owner of the small shop very grateful, and immediately cooked tofu skin as an appetizer, and he did not hesitate to use the best pork tenderloin. The shape of a bell. In this way, the famous dish of "dry fried bell" came out.

This dish, the bean curd skin on the outside is as thin as cicada's wings, golden in color, crunchy and loud when you bite it, and then dipped in the special sauce made by Master Niu, it is really delicious and unique. After eating, I have to say it is delicious A good dish to accompany wine.

After eating a dry fried bell, Chu Chen held up his wine glass and said to Zhao Qirui: "It's a great honor to be able to have dinner with Mr. Zhao. Here I borrow flowers to present Buddha. Thank you Mr. Zhao for your great love for me. I wish you good health. Good luck and wealth, I will do it first, you can do whatever you want."

After Zhao Qirui saw that Chu Chen drank the wine in one gulp, he also drank the wine in the glass, giving Chu Chen enough face, then he waved his hands and said:

"Xiao Chu, don't be so respectful to me. Speaking of which, if it weren't for your ability, I don't think there is any reason to love you, right? Since you don't know the dishes, the old way has finished introducing them. The following two dishes you know , do I want to introduce you too?"

Chu Chen smiled a little embarrassedly: "Actually, I saw these two dishes in a magazine by chance, so I can only say that I haven't practiced it, so please forgive me."

"If so

, then let's talk while practicing. " Zhao Qirui said with a smile
The last meat dish is the Jiuzhuan Dachang that Chu Chen mentioned at the beginning. This is an authentic Lu cuisine, which was created in the early years of Guangxu in the Qing Dynasty and was first created by the JN "Jiuhualou" Hotel.

This dish is made by blanching the large intestines of pigs and frying them, then pouring more than ten kinds of seasonings into it, and making it with low heat. This dish is made in a unique way. Boiling, frying, and post-burning, taking out the spoon and putting it into the pot, repeated several times until it was cooked and simmered.

It is said that the owner of Jiuhua Building likes the word "Nine" the most. After eating it, some literati feel that this dish is really different and has a special taste. It was made with the same meticulous workmanship as "Dan", so it was renamed "Jiuzhuan Dachang".

This dish is ruddy in color, soft and tender in texture, and has five flavors of sour, sweet, fragrant, spicy, and salty in the mouth. people's favorite.

Although the Jiuzhuan large intestine is delicious, eating too much will also put a heavy burden on the stomach, so the last dish of boiled cabbage solves this trouble.

Although this boiled cabbage is a clear soup dish, it is a full-fledged traditional Bashu dish. It was originally created by the famous Sichuan chef Huang Jinglin when he was in the Imperial Dining Room of the Qing Palace. Later, the master of Sichuan cuisine Luo Guorong brought his cooking skills back to Bashu and became a high-end banquet in the Beijing Hotel. A delicacy on the table.

Although the boiled cabbage is said to use boiled water, it actually uses clear soup, and this clear soup can't be prepared in a short time, it took Master Niu a whole night to cook it carefully.

This soup looks like a bowl of clear water with a few cabbage soaked in it. There is not a single speck of oil, and it seems to be bland and tasteless, but it is fragrant and refreshing when eaten.

Besides, the soup tastes neither oily nor greasy. Once you drink it, the greasyness of the fat intestines just dissipates without a trace. When you taste the taste again, it can be said that it is neither light nor thin, and the elegance and mellowness complement each other. , It doesn't seem like a delicacy, but it is better than a delicacy.

Speaking of which, these five dishes are representative delicacies among the five major cuisines, and there are related allusions among them. Coupled with the superb cooking skills of Master Niu, it is full of wit and wit while listening to it, and at the same time, it makes everyone eat it.

Afterwards, Chu Chen didn't favor one person over another, and toasted Lu Changshun and the driver respectively. Of course, the driver only substituted tea for wine.Then everyone ate and chatted, and talked about some issues about jade, and the scene was enjoyable.

Tasting delicacies and listening to allusions, the atmosphere of this meal can be said to be quite interesting, and the delicacies like the eight precious jade food also made Chu Chen have a long aftertaste.

After the meal, the waiter cleared the table and made a cup of tea for the guests, while the driver went out under Zhao Qirui's signal.

The scene at this time was a little leisurely and relaxed. After Zhao Qirui took a sip of tea, he said to Lu Changshun: "Old Lu, I would like to trouble you to find someone to carve this jadeite for me today. It is what we said before. It is for birthday celebrations. The theme, it's better to be more festive."

Seeing that Lu Changshun nodded in agreement, he turned his head and said to Chu Chen: "Xiao Chu, the next thing to bother you is simple. It's your job. Help me identify something. Speaking of which, today is a coincidence. I met you in the shop on the old road, otherwise I would definitely go to your Uncle Wu's."

Chu Chen smiled and agreed: "That's no problem, as long as you don't think I'm short-sighted. I don't know what object Mr. Zhao wants to identify."

"It's not something expensive, it's just a celadon bowl. Well, here comes something."

At this time, the driver came in with a gift box in his hand, and put the gift box on the table.

Zhao Qirui opened the box and said, "Actually, this bowl was given to me by one of my customers who had no money. He went to gamble abroad and lost his fortune, so he had no money to pay me back, but he didn't dare to pay me back." Sorry for my money, I have paid back most of the money I borrowed, and I will use this bowl to pay off the rest.”

"Actually, I don't care about the tens of thousands of dollars, but I just hate his style and personality. If this bowl is not real, then don't blame me for being rude."

Chu Chen nodded in understanding, and then looked at the celadon bowl that Zhao Qirui was talking about.

The bowl in the gift box is covered with celadon glaze, with a skimming mouth, a slanted belly, and a ring foot. The bowl is engraved with a unicorn boy. Judging from its workmanship, it can be confirmed that it is a fine piece of celadon.

"what"

As soon as he saw this bowl, Chu Chen gave a little gasp.

(End of this chapter)