Concubine Chef Youxi: Lord, Master, stop

Chapter 378

After everyone visited the beautiful scenery, their stomachs began to protest. With Wen Ran's introduction, who could not be aroused?
Under the leadership of Wen Ran, everyone tasted the Sanding steamed stuffed bun. "Three Dings" are diced chicken, diced meat, and diced bamboo shoots. The chicken is fat and tender, the diced meat is fragrant, and the diced bamboo shoots are crisp.

Speaking of this bun, besides Sanding buns, there are also dried vegetable buns, which are made of dried salted vegetables, diced pork, soy sauce, sugar, shrimp, ginger, green onion, Shaoxing wine, salty and delicious.There are also wild duck vegetable buns, wild duck meat and vegetable fillings, and winter bamboo shoots can also be added, the wild duck meat is fragrant, and the winter bamboo shoots are fresh and crisp.

There is also the thousand-layer oil cake, which is soft, sweet and tender, with clear layers.Cut into diamond-shaped pieces, the cake is divided into 64 layers, with layers of sugar and oil alternated, soft and tender, sweet and greasy.

Jun Yize, who likes sweets, ate two pieces, but he still couldn't get enough of it. If he didn't want to save his stomach for other snacks, he would have already eaten a whole plate of mille-feuille cakes.

"This pastry is sweet, and there are so many layers, which shows the exquisite craftsmanship." Li Yu said with a smile, "When did my brother and I suggest that our country of Korea also send food ambassadors to Dashang, like me Also search for delicacies in various places and bring them back to Korea.”

"It's so good." Wu Shaoqing said, "It's also a good talk between the two countries to learn about food culture."

The famous Shuangma shortbread in Jiangdu has existed in the Northern Wei Dynasty. It is a shortbread made with honey, buffalo suet and flour. It is a snack in the burning tail banquet presented to the emperor.In addition, like the Tang Dynasty golden milk crisps and Jushengnu in the burning tail banquet, they are also steamed, fried and roasted foods that use ghee, honey, water and oil noodles, and sesame seeds on the outside.The crispy layer of the food is clear, crispy and crispy.

Speaking of siu mai, the siu mai here has rich fillings and colorful shapes.

Let’s just say that the emerald siu mai is shaped like a pomegranate, with a bottom like money, and the skin is empty and unkempt, wrinkled in the shape of fungus.Chop green vegetables into mint, mix with cooked lard, minced ham, sugar, and salt. The skin is like a piece of jade, and the filling is green.

There is also the glutinous rice siu mai, soft glutinous rice, served with fat and tender pork and dried shrimps, and then adding green onion and ginger to remove the taste, the meat is full of flavor when eaten.

If you want to say that the ingredients are exquisite, it is still the car gnaw siu mai.Clams are a kind of clam. In addition to adding fresh clams to siu mai, crab oil, pig's head, fresh shrimp, and shrimp roe are also added. The materials used in siu mai are very particular.When making it, in order to jump out of the delicious fusion, salt, chives, ginger, soy sauce, sugar, Shaoxing wine, and cooked lard should be added.

"This chejiao siu mai is even to my taste." Mi Xiaoye said with a smile, "The ingredients are exquisite and the craftsmanship is complicated. No wonder it tastes so delicious."

When everyone still feels that there is still more to say, they can't eat anymore.

Wen Ran smiled and said: "If you stay in Jiangdu for a few more days, you can enjoy it slowly. We are very particular about the famous dishes in Jiangdu. Pansi pancakes, shredded radish pancakes, and Huangqiao biscuits are all well-known. of."

Liu Lin praised: "Jiangdu's dim sum really lives up to its reputation. It has thin skins and large fillings, suitable skin fillings, and varied fillings. All kinds of snacks are mostly made of seasonal wild vegetables with meaty meat, cured meat, preserved fruits, and candied fruit. The seasoning of dim sum tends to be fresh, crispy, salty and sweet, with sweetness to enhance freshness; the sweetness is glutinous, sticky and smooth, sweet and delicious, and it is really famous for a long time."

Su Ziling smiled and said: "Not only that, the noodles sold in those tea shops are glutinous and rich in soup, covered with various toppings. Especially the soup, which is divided into thick soup and clear soup. The thick soup has fish soup and bone soup; the clear soup has shrimp. Seed soup, chicken clear soup, and toppings made of shrimp, eel shreds, chicken shreds, ham, etc., make people nostalgic.”

(End of this chapter)