gourmet restaurant

Chapter 254

He didn't take care of Zhong Yuli's affairs, and of course there was no news of returning to Min's family. Jiang Yang really didn't know how to answer Min's family's earnest request.

Life is very ordinary, Jiang Yang walks around alone, and eats delicious food casually.

The day passed quickly.

The next day, Jiang Yang came out again for a walk alone.

The longer you leave home, the more you miss it.

Hometown is a place that people will never let go of.Wherever I go, my hometown is the only thing I miss.

It has been more than three months since Jiang Yang left Rongcheng, so he naturally misses Rongcheng very much.

He already had the thought of returning, but it was just a thought.He is not a person who is willing to give up easily. He has not finished the road he planned, so how can he easily say back.

But Yangcheng, it's time to leave.If nothing else happened, today might be Jiang Yang's last day in Yangcheng.

The ticket hasn't been bought yet, but Jiang Yang himself is optimistic about the ticket to the next stop.

Don't think so much today, enjoy the food with peace of mind!
Jiang Yang thought.

Going around, what Jiang Yang was looking for was a famous delicacy.

This delicacy has been widely spread, but no matter which cuisine it is in, whether it is ancient or modern, it is a big dish, hard dish, and main dish on the table!
Pig, an animal whose whole body is food, is also one of the earliest animals domesticated by humans.

Pork dishes, there are too many, it can be said that there are countless.

In Huaguo cuisine, at least 50.00% of the dishes contain pork.Even if it is not the main one, it is also a supplementary one.

Although pork was one of the lower-status livestock in ancient times, it was not comparable to livestock such as cattle and sheep.Ordinary people, if they eat meat dishes, they just eat some pork.

However, there are also many dishes in pork, which cannot be enjoyed by non-high-ranking officials and nobles.

Roast suckling pig is one of them.

One of the famous dishes in Cantonese cuisine is roast suckling pig in open oven!

Roast suckling pig appeared very early, and it was listed as one of the "Eight Treasures" in the Western Zhou Dynasty, and it was called "Pao Tun" at that time.

It can be seen that the roast suckling pig has a long history and can be regarded as a famous historical dish.

In the book "Qi Min Yao Shu", there is also a cooking method of roast suckling pig, saying that it "is like amber in color, and it is like real gold, and it disappears when you enter it. ".

In the Kangxi period of the Qing Dynasty, it became a famous dish in the court and was a main dish in the "Manchu Banquet".

When it comes to the Manchu Banquet, there may not be many people who don't know it.

If the state banquet represents the highest level of modern cooking, then the Man-Han Banquet represents the highest level of cooking at that time.

Many of the dishes also have a profound influence on modern cooking.

Roast suckling pig is one of the representatives.

Afterwards, it became popular in Guangzhou and Shanghai and became the most famous Cantonese dish.

Today, "roasted suckling pig" is the chief dish of many famous restaurants in Guangzhou, Hong Kong and Macao, and is very popular among Chinese and foreign customers.

Roast suckling pig must be the best-selling season during the Ching Ming Festival, because Guangzhou people like to use roast pigs to worship their ancestors during the Ching Ming Festival.

It was this famous dish that Jiang Yang was looking for.

Roast suckling pig is a dish that can be made in many places in Yangcheng.

If Jiang Yang wanted to eat, he naturally wanted to eat well.

There is a restaurant that specializes in roast suckling pig, which is very famous.

But this store is not a restaurant, but a small store.

Many restaurants are famous for one dish.With this dish, business is booming.

But not every store is like this.

In some restaurants, the delicacy of the dishes is not inferior to that of big restaurants, and even exceeds it.

But this shop is still a small shop, not a big restaurant.

There may be improper management, or poor management. The reasons are different.

There are also restaurants that do not want to become big restaurants. With one dish, they earn a lot of money every year, and they can relax.

Jiang Yang doesn't know what's going on in this restaurant, but what he does know is that the roast suckling pig here is really delicious.

In front of Jiang Yang, he had already eaten a third of a roast suckling pig.

The taste is delicate and melts in the mouth.The roasted pork skin has a faint smell of the oven.

Possibly a suckling pig, the skin is so thin that it doesn't become chewy even when roasted.

The meat inside is very tender and has a different taste from ordinary pork.

Jiang Yang couldn't help it when he took his first sip.

How could he resist the temptation of delicious food at this moment, who hadn't eaten breakfast in the first place?

I just hate that I don't have an extra stomach and an extra mouth.

Soon, half of the suckling pig was eaten, but Jiang Yang was not full, but a little tired.

This is normal, no matter which dish, no matter how fat it is but not greasy, it is actually impossible to make it not greasy.

It's just a matter of how much.

A roast suckling pig is not enough for one person.Jiang Yang didn't order other dishes, and he ate half a roast suckling pig, which was already very scary.

It's normal to be tired now.

At this moment, Jiang Yang still felt that Sichuan cuisine was more in line with his taste. If some chili noodles, pepper noodles, and cumin powder were added to the roast suckling pig, the taste... would be even better.

But these are just thoughts, not to mention whether the boss is willing to add it, even if he is willing, the chili noodles are probably not as good as Jiang Yang thought.

Jiang Yang couldn't swallow the remaining half. Based on the principle of not being wasted, Jiang Yang chose to pack it.

The boss was still considerate, charged Jiang Yang's packing fee, and helped Jiang Yang pack with a smile.

When going out, Jiang Yang was carrying a bag, and he didn't bother to find the next restaurant to eat.

Dinner is this half roast suckling pig.

Jiang Yang thought.

The seafood market in Yangcheng, where Jiang Yang hangs out.

He is going to buy some expensive seafood from the inland to eat back and cook it himself!
As for where to cook?This is easy to handle!

Today's hotels are not just places to stay, but also restaurants.

It's okay for Jiang Yang to borrow a kitchen.After all, if there is money to clear the way, this is not a problem.

Jiang Yang couldn't recognize a lot of seafood. If he didn't look at the name, Jiang Yang really wouldn't know what it was!Even after reading the name, Jiang Yang didn't know what it was!

Picking left and right, Jiang Yang finally bought a lobster and went back.

In fact, he still wanted to buy crabs, but after thinking about the half roast suckling pig he had left, Jiang Yang had no choice but to reluctantly buy it.

Although this shrimp is cheaper than inland, it is not really the price of cabbage.

But... the chef, you have to be nice to yourself.Not to mention that this is the last day's dinner in Yangcheng!
Back at the hotel, Jiang Yang borrowed the kitchen.

This process was not pleasant. In the early days, others would not borrow it. Later, Jiang Yang talked about it and added more money, so the hotel staff agreed.

Jiang Yang is not very familiar with handling lobster, he plans to make a stir-fried shrimp!
As for Lang not wasting ingredients, Jiang Yang said, as long as he is happy!
The reason why he wanted to cook by himself and even borrowed money to borrow the kitchen was because he wanted to eat a dish he liked.

As for...whether the nutrition of the ingredients is lost, or whether the ingredients are prepared according to the orthodoxy, these are not considered by Jiang Yang.

It was Jiangyang who searched all over the vegetable market for some green and red peppers, and finally found it.

Dice the shrimp meat, stir-fry the green and red peppers and shrimp meat, and season with some salt.

Soon, a Jiangyang homemade stir-fried shrimp will be ready.

(End of this chapter)