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　　Some say that sweeping gods and monks.

　　It is also said that it is the Murong Longcheng of the Murong family.

　　The creator of "Bai Shou Tai Xuan Jing" in Xia Ke Dao.

　　The founder of "Sunflower Collection" was a former eunuch.

　　Xiaoyaozi, the founder of Xiaoyao School, etc.

　　Anyway, rankings have everything.

　　Except for the power rankings.

　　The second thing I have to say is the beauty list.

　　The beauty in Jin Yong.

　　Also various.

　　The eccentric Huang Rong, the icy, jade-clean little dragon girl, Zhou Zhiruo with outstanding temperament, and the smart and beautiful Zhao Min...

　　Each one is impressive.

　　Also desirable.

　　The second person in the circle of stars in the world is obviously not as famous as Master Jin Yong in terms of fame.

　　But this person was the head of the imperial kitchen during the Cixi period in the late Qing Dynasty. This person was called Chen Jing.

　　Is a very good cook.

　　Especially good at cooking palace dishes.

　　It can be said that the meals of Lord Cixi Lafayette are generally his works.

　　It can be said that the cooking is superb!

　　In the imperial courts of all dynasties in China, there were institutions and personnel specializing in food, and (bjcf) for the royal family members such as emperors and concubines to enjoy, which gradually formed the prototype of court cuisine.

　　From the Shang and Zhou Dynasties to the end of the Qing Dynasty, the cooking of court dishes continued to develop in the direction of excellence, and eventually became a classic and a master of ancient Chinese cooking skills, and became an outstanding representative of Chinese dishes.

　　We all know that there are eight major cuisines in China.

　　This court cuisine contains the essence of the eight major Chinese cuisines.

　　Exclusively for emperors and queens.

　　The palace-style dishes in our country are mainly represented by several ancient capitals, which are divided into southern and northern flavors.

　　The southern flavor is represented by Jinling, Yidu, Linnan and Yingdu, and the northern flavor is represented by Chang'an, Luoyang, Kaifeng, Kyoto and Shenyang.

　　Its common feature is luxury and rarity, and the classic style of side dishes has certain specifications.

　　This tradition has been preserved since the Shang and Zhou dynasties.

　　The Eight Treasures mentioned in "Book of Rites, Nei Ze" have been in use for more than two thousand years and have been used continuously. Eight kinds of cicadas.

　　Later, the content continued to develop and change. The Eight Treasures of Water and Land in the Tang Dynasty included the saying that the peak of the purple camel emerges from the green kettle, and the plate of crystals is made of plain scales. There are not only land products, but also aquatic products.In the future, the Eight Treasures of the North and the Eight Treasures of Tianchu, game will dominate.

　　In the Qing Dynasty, it was further developed. It jumped out of the court and appeared in the market.

　　Since the Yuan and Ming Dynasties, court cuisine mainly refers to Beijing court cuisine, which is characterized by strict selection of materials, fine production, beautiful appearance, and its taste is clear, fresh, crisp and tender.Famous dishes include chicken breast, poached loin, the four major catches, the four major sauces, the four major crisps, the small sugar nest, pea yellow, kidney bean yellow and so on.

　　The imitation restaurant in Kyoto still sells this traditional palace-style dish.Xijing also successfully imitated the court dishes of the Tang Dynasty and supplied them to the outside world. There are mainly three kinds of banquets, including the Eight Views of Chang’an, the Dragon and Phoenix Banquet, and the Burning Tail Banquet, with more than [-] varieties.

　　It can be said that each dish is a very gorgeous work of art.

　　These court dishes.

　　Not only pay attention to the taste.

　　What matters is appearance.

　　Each dish takes a long time to carve.

　　This is also a very extravagant feast.

　　Full of color and flavor, which is not available in other dishes. .

[Chapter 296 Inheritance of Court Cuisine Chumo's Surprise (Second)]

　　Due to the influence of the location of the capital, the flavors of court dishes in the past dynasties were divided into two styles: southern flavor and northern flavor.

　　Although the tastes of the palace dishes in the past dynasties are divided into the north and the south, they all share a common feature, that is, luxurious and rare, and the side dishes pay attention to the classic specifications.

　　What people call court dishes today generally refers to court-style dishes in the Qing Dynasty.The court dishes of the Qing Dynasty were mainly developed on the basis of the three distinctive flavor dishes of Ludong flavor, Manchu flavor and Suzhou-Hangzhou flavor.

　　In terms of raw material selection, imperial cuisine has unique advantages that other flavor cuisines cannot compare with.

　　It can freely select the top-grade cooking raw materials from the folk, the famous and high-quality native products paid tribute from all over the world, and widely collect and win the rare treasures of all things in the world.However, there are strict requirements for the origin, texture, size and location of these raw materials.Sometimes in order to adjust the taste, some common raw materials in the market are also used, but the fine cooking and the expensive accessories are not comparable to those of folk dishes.

　　Palace cuisine also pays great attention to the modeling art of dishes, and the pattern modeling requires that it be as beautiful and pleasing as bonsai.

　　In terms of modeling methods, the main techniques used are enclosing, matching, inlaying, and brewing.Surrounding the meat is to surround the meat with the vegetarian food, and the small size is the big one, and pay attention to the different characteristics of the meat and vegetable dishes in terms of color, texture, taste, nutritional content, etc., to coordinate the color and seasoning of the whole dish, set off the main ingredients, and highlight the main flavor. , so that the two can complement each other in terms of taste and nutrition.

　　Matching is to match two raw materials with different shapes together in pairs, so as to give a specific meaning, such as the yellow sunflower and snow plums made of shrimp balls and meat-stuffed egg dumplings.

　　Inlaid refers to embellishing one kind of raw material with another specially processed raw material to make the dish more realistic. For example, goldfish playing lotus uses green peppers, peas, shrimp tails, etc. The fish-shaped embryo made of mud is inlaid and embellished.

　　Brewing is to fill all kinds of refined raw materials, such as velvet mud, silk, grains, etc., into the plastic raw materials, so that the shape of the dish is more complete and full, and the taste is more mellow and delicious. These methods are often used in the cooking and processing of the same dish, so they are often inclusive of each other and have both. .Only by attaching great importance to the use of combination, can the special requirements of court dishes be different in shape.

　　Palace dishes should not be made of single raw materials. Generally, it is required to be composed of two or more kinds of dishes. The size and specifications of the raw materials of the dishes also have special requirements. , This is the principle of cutting and matching the ingredients of palace dishes.

　　When the finished dish is placed on a plate, strive to have a full, flat, loose and round style. In the processing and cutting of raw materials, palace dishes have strict and subtle requirements for knife work. In the application of knife methods, in addition to the factors that should be shaped according to the characteristics of the raw materials , but also pay attention to making the ingredients easy to taste when cooking.

　　The knife skills are exquisite and rich, and the processing requirements are strict. There are nine to eighty-one tastes of palace dishes, and each taste is named after a wonderful word.Palace cuisine is not only very particular about the shape of the dishes, but also the tableware used are luxurious in color and shape, with quaint and unique shapes. There are gold, silver, jade, crystal, agate, coral, rhino horn, tortoiseshell, ivory, etc. There are also a large number of official kilns. Special exquisite porcelain. In addition, palace dishes also have the characteristics of paying attention to the season, more pastries, pasta, dried and fresh fruits, more dishes cooked by barbecue and simmering techniques, and the characteristics of the ingredients and seasonings of the dishes are fixed.

　　· · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·???

　　The characteristics of court dishes can be summed up in rare, rare, quaint, and weird characters. It is particularly exquisite in color, quality, taste, shape, and utensils. It has a royal and luxurious temperament and is full of artistic beauty.

　　From the experience of diners and the introduction of Master Er Honglin, one of the biggest features of court cuisine is that the thick soup is thick and soft and elegant.

　　To achieve this, it takes a lot of secrets from the selection of materials to the operation.

　　Many palace dishes need to hang soup, and the process of this soup is extremely complicated: usually the old hens raised in Baodi, Tianjin, are accompanied by other old ducks, old chickens, old chicken feet and various seafood, and then according to different The requirements of the dishes are stewed at different times, and different spices are added at different times. Only in this way, the soup will be thick enough and the aroma will be mellow enough.

　　0 ......

　　Therefore, it is by no means a sign that it is a palace dish. The real palace dish can only be restored to its true appearance by the successors with ancestral secrets.

　　······

　　Chumo inherited the most authentic court dishes from Chen Jing.

　　Chen Jing was the head chef of the royal family in the late Qing Dynasty.

　　He will cook all kinds of court dishes in history.

　　And Chen Jing is quite studious.

　　New dishes are often developed for Galeries Lafayette to taste.

　　This is also the reason why Chen Jing has been in the palace for a long time.

　　After Chumo got Chen Jing's inheritance, he was really shocked.

　　Chen Jing's strength is no weaker than that of a young master.

　　Moreover, the focus of the two people is completely different. .

[Text Chapter 297 Iron Man's Mission Jade Beast Button Kui Dragon Pattern Bottle (Three Updates)]

　　Chumo hugged Fan Binbin's body tightly, thinking about some recent events in his mind.

　　At this time, Chumo also knew why he couldn't talk to Diaochan all the time.

　　It turned out that Diaochan at this moment was following Situ Wang Yun's mansion to learn dance and etiquette.

　　Therefore, only at a very late hour will I have a few words with Chu Mo.

　　I have to say that Diaochan is also very busy.

　　In addition to these things, Chumo received a task again.

　　This is the mission released by Iron Man.

　　Iron Man has encountered a trouble recently, and I hope Chumo can help.

　　Iron Man's troubles are nothing else. "Five fifty"

　　He broke with Captain America.

　　Now, Iron Man and Captain America are split into two factions.

　　One faction is headed by Iron Man, which includes superheroes such as "Spiderman", "Black Widow" and "Fantasy".

　　The other faction has more people, Captain America, Hawkeye, Ant-Man, Winter Soldier, Scarlet Witch, etc., and the strength is stronger.

　　So Iron Man wanted to get Chu Mo over at this time and let him help with this task.

　　After Chumo received the task.

　　Not in a hurry to accept, he has to prepare something.

　　······

　　The next morning, Chu Mo was awake.

　　At this time, the jade man beside him had already woken up and disappeared.

　　Fan Binbin got up and went to exercise in the morning.

　　Chu Mo sat up from the bed, put on his nightgown, and walked out the door.

　　A cool, cold wind blew in.