Concubine Chef Youxi: Lord, Master, stop

Chapter 249 Confucian Cuisine

As soon as the words fell, almost everyone looked at Li Ruyue.

Just now Li Ruyue has been eating chicken drumsticks, many people dare not speak out, Jun Yijing glared at Li Ruyue several times, as if she didn't see it.

This time, Su Ziling slapped Li Ruyue in the face firmly.

Sleeping in the wild was unavoidably humid, and everyone didn't sleep well. When they arrived at the post the next day, Wu Shaoqing asked everyone to rest for two days before going on the road.

After more than ten days of rushing, everyone has arrived at the border of Qufu.

Mi Xiaoye’s deepest impression is the Confucian Mansion and Shandong cuisine here.

Many feudal emperors in China respected Confucianism very much. The Han Dynasty deposed a hundred schools of thought and only respected Confucianism, and it continued to Dashang.

The emperors of all dynasties have also continued to give generous rewards to the descendants of Confucius.Emperor and empress ink treasures, imperial poems, Confucian classics, ceremonial instruments, four treasures of the study, etc., came here, and Mi Xiaoye suddenly felt that he was also exuding a strong bookish atmosphere.

Compared with bookishness, Mi Xiaoye cares more about Shandong cuisine.

Qilu flavor is one of the eight traditional Chinese cuisines, the cuisine with the longest history, the richest techniques, the most difficult and the most skillful.

Mi Xiaoye also regrets that she is still a novice and has never learned Lu cuisine. Before she could study it well, she had already come to the Great Shang Dynasty.

However, as early as 500 years ago, the Confucian school also established the orientation of Chinese diet focusing on fineness, neutrality and health.

Mi Xiaoye remembers learning it in history class. In the "Qi Min Yao Shu" written by Jia Sixie in the late Northern Wei Dynasty, he summarized the framework of Chinese cooking techniques: "Steaming, boiling, roasting, stuffing, frying, frying, boiling, cooking, deep-frying , cured, salt, soy sauce, vinegar, sauce, wine, honey, and pepper", Shandong cuisine is respected by many people for its elegance, grandeur, upright atmosphere, and peace of mind.

Mi Xiaoye remembers that in class, the teacher talked about Shandong cuisine, and even devoted a class time to introduce the general situation of Shandong cuisine.

Especially the Confucian cuisine among them.

"Never tire of fine food, never tire of fine food", is the exposition of Confucius, which has always been passed down as a famous food saying, creating a unique Confucian cuisine.

It's a pity that Confucian cuisine only took shape in the Song Dynasty, and it doesn't exist at this time, but it doesn't matter if it doesn't exist, and I can restore some with my memory.

Confucian cuisine pays attention to the integrity of the shape, without hurting the skin or breaking the bones. It is very difficult to master the seasoning and shaping of the heat.

"What are you thinking about?" Su Ziling's voice came, and Mi Xiaoye realized that he was already thinking about things.

Mi Xiaoye smiled and said, "It's nothing, Master, I'm thinking about Lu cuisine and Confucian cuisine."

Su Ziling's eyes lit up, and he said with a smile, "Let's hear it."

Mi Xiaoye said: "Let's talk about Confucian cuisine first. The cooking of Confucian cuisine is basically divided into two categories. One is banquet food; the other is daily family meals. Although banquet dishes and home cooking are sometimes used interchangeably, But cooking is different."

"What kind of Confucian cuisine, I have never heard of it." Li Ruyue said disdainfully, "I'm afraid you made it up. Brother Ziling, have you heard of it?"

Su Ziling said lightly: "Although I have never heard of it, I believe my apprentice will not lie."

Mi Xiaoye rolled her eyes and said to herself: If you have heard of it, didn't you also come here through time travel?
"Mi Xiaoye, ignore her, just keep talking." Jun Yijing asked.

Liu Lin on one side is also listening with great interest.

Mi Xiaoye went on to say: "The banquets in the Confucian Mansion have different specifications according to the ranks of the emperor and his sons. The first class is used to receive the emperor and imperial envoys, and another kind of high-end banquet for celebrating birthdays."

(End of this chapter)