Concubine Chef Youxi: Lord, Master, stop

Chapter 409 Yellow Crane Tower and Wuchang Fish

After leaving Gusu, after several days of trekking, we arrived in Ezhou.Mi Xiaoye has long wanted to visit the famous Wudang Mountains and Yellow Crane Tower in Ezhou.

Yellow Crane Tower is as famous as Tengwang Pavilion and Yueyang Tower.In the early years of the Great Shang Dynasty, the talented Wang Bo wrote "Preface to the Pavilion of the King of Teng", which became famous among the great merchants and has been passed down to this day.Li Bai, the great poet of the dynasty, also wrote a famous sentence "The old man left the Yellow Crane Tower in the west, and the fireworks went down to Yangzhou in March. The lonely sails are far away, the blue sky is gone, and the sky of the Yangtze River is only seen."

There are many theories about the origin of the name of the Yellow Crane Tower, and many people in Dashang also believe that it has something to do with crossing the crane and becoming a fairy.

"Crossing a crane to become a fairy was first proposed by Zu Chongzhi in the Southern Dynasty." Wu Shaoqing said when he visited the Yellow Crane Tower.

This surprised Mi Xiaoye. Although she always wanted to go to the Yellow Crane Tower, Mi Xiaoye didn't know much about the history of the Yellow Crane Tower.

Suddenly hearing Zu Chongzhi's name, Mi Xiaoye always felt a little familiar. After thinking for a long time, he suddenly realized.Isn't Zu Chongzhi the mathematician?It was introduced in elementary school textbooks that he was the one who calculated pi to seven decimal places.

Mi Xiaoye never expected that he would be related to the Yellow Crane Tower.

Mi Xiaoye looked up and saw that the Yellow Crane Tower was cast in the shape of a yellow crane, surrounded by a number of auxiliary buildings such as pagodas, archways, pavilions, pavilions, etc., which made the main building even more majestic and majestic.Climbing to the top of the Yellow Crane Tower, you can have a panoramic view of the Yangtze River outside, which is so beautiful.

After visiting the Yellow Crane Tower, Su Ziling suggested that everyone taste Wuchang fish.

Su Ziling told Mi Xiaoye: "Wuchang fish was named after the Three Kingdoms period. Sun Hao, the last emperor of the Eastern Wu Dynasty, wanted to move his capital from Jianye to Wuchang again. Lu Kai, the prime minister of the left, went up to dissuade him. He said, 'I would rather drink Jianye water than eat it. "Wuchang fish" got its name."

"Unexpectedly, this name has existed since the Three Kingdoms period." Mi Xiaoye said, "Master's history and origin of these delicacies are far ahead of me."

Su Ziling said with a smile: "If you talk about these things, maybe Master is above you. But when it comes to the innovation of dishes, you can often bring enlightenment and surprises to Master."

"You two, master and apprentice, are you tired enough? If so, let's eat Wuchang fish." Jun Yijing said in a high voice.

One sentence made Su Ziling's face embarrassed, and Mi Xiaoye's face turned red.

Wuchang fish is a characteristic of Ezhou, and it is also a tribute that Ezhou presents to the emperor every year.Although Wuchang fish can be cooked in various ways, the most authentic Ezhou flavor is steamed Wuchang fish.

Although it is "steamed" Wuchang fish in name, the ingredients are very high-grade and exquisite.Wuchang fish is the main ingredient, but there are more than ten kinds of auxiliary ingredients, including ham, shiitake mushrooms, winter bamboo shoots, chicken soup and other high-end auxiliary ingredients.

The most difficult thing about steaming fish is to control the heat. If it is under-steamed, the fish will not be steamed properly, and if it is over-cooked, it will lose its tenderness and make the fish meat become old and hard to chew.

After the fish is steamed, it is not finished, but it is also decorated with red, green, and yellow shredded vegetables, which makes the simple steamed fish more colorful.

The Wuchang fish that has been carefully crafted is fragrant, the fish is tender, and the soup is delicious.

"This Wuchang fish is steamed just right." Su Ziling said, "It can be seen that the chefs here control and use the heat."

Li Yu said with a smile: "Mr. Su's words are right. If the fish meat is steamed, it won't have the fresh and tender feeling in the mouth, but it will be hard and astringent when bitten."

"If it is steamed longer, it will be hard to bite, and the chopsticks will not be able to hold the fish." Mi Xiaoye said.

Li Yu asked: "Have you ever eaten such a fish? Steamed so old?"

"That's not true." Mi Xiaoye said.

"Where did you eat?" Li Yu became even more curious.

(End of this chapter)