Add Bookmark | Recommend this book | Back to the book page | My bookshelf | Mobile Reading

Free Web Novel,Novel online - All in oicq.net -> Romance -> Appreciating treasures in life

Text Chapter 32 Delicious Food (Part 2)

Previous page        Return to Catalog        Next page

    This fragrance immediately made Chu Chen salivate. He couldn't help but move his mouth, and the fragrance immediately overflowed in his mouth. After that, the distinct but skillfully blended taste made him have endless aftertaste.  After finishing this bite, Chu Chen couldn't help but sigh: "It's so smooth and tender, and leaves a fragrance on your lips and teeth. You can't help but have a long aftertaste after eating it. I have never eaten such a layered, textured, and flavorful vegetarian dish in my life."  Everyone present smiled when they heard what Chu Chen said. Lu Changshun put down the chopsticks in his hands and said: "Xiao Chu, not only you, but also I have never had such excellent Dinghu Shangsu before. What a pity.  Master Niu doesn't do anything, so we can only have such a good taste if we follow Mr. Zhao." After hearing what Lu Changshun said, Chu Chen knew that this dish was called "Dinghu Shangsu", just from the name.  Knowing the taste of this dish, as the name suggests, "Shangsu" refers to high-end vegetarian dishes.  This "Dinghu Shangsu" is a dish with Lingnan flavor. It was originally created by an old monk from Qingyun Temple in GD during the Yongli period of the Ming Dynasty. It uses Tremella as the main ingredient, supplemented by various precious fungi such as Xianggu and so on.  More than ten kinds of ingredients are simmered and cooked with oil-flavored ingredients.  When making it, some of the ingredients are assembled into a circle along the bottom of the pot, and the remaining ingredients are filled in, and then placed on the plate to form a "mountain shape" with distinct layers. It can be said that the ingredients are fine, the colors are elegant, and the layers are distinct.  It is widely said that the Empress Dowager Cixi was so happy after tasting "Dinghu Shangsu" that she ordered "Dinghu Shangsu" to be included in the Manchu-Han Banquet and became a famous dish at the Manchu-Han Banquet. "Dinghu Shangsu" has also become the signature vegetarian dish of Qingyun Temple in Dinghu Mountain.  .  Next, Lu Changshun pointed to a dish that should be eel as the main ingredient, and said: "After the vegetarian dishes, of course you have to eat some meat dishes. You should be familiar with eel as an ingredient. This dish is the famous Huaiyang dish Ruodou  Long fish. " Soft-double long fish is a famous special dish in Huai'an history. In ancient times, long fish was tied with gauze and put into a pot of boiling water with onions, ginger, salt and vinegar.  , boil until the fish body curls up and fish out when the mouth is open.  Then take the backbone and cook it. When it is ready, the fish will be very tender. Pick it up with chopsticks and let the two ends hang down, just like the bellyband on a child's chest. When eating, you can hold it with a spoon, so it is called "soft pocket long fish".  .  Although almost no one makes it this way now, Lu Changshun said that the soft-pocket long fish carefully cooked by Master Niu still uses ancient cooking methods and adds his own innovations, which is very worth looking forward to.  Before tasting it, the first deep impression that this dish gave Chu Chen was that it was particularly elastic. When he picked up a piece of eel meat with chopsticks, he could actually see that the meat was shaking but not broken.  .  If you think it must be chewy, you are wrong. Once you eat this dish, it is extremely tender and tender and melts in your mouth. ????????????? This dish is fresh and refreshing, and has a strong garlic aroma, but the garlic aroma does not overwhelm the taste of the eel. The combination of the two is just like the red flowers must be paired with the green leaves, they really complement each other.  Seeing Chu Chen¡¯s intoxicated look, Lu Changshun smiled and introduced the next dish.  The next dish is the famous Zhejiang and Hangzhou dish "Dry Fried Ring Bell". This dish is carefully made from Sixiang tofu skin, a famous specialty in the HZ region. It is yellow in color, delicious in flavor, and as crisp as a bell.  It is promoted as one of HZ's special flavor dishes and is very popular among diners.  This dish also has an allusion. It is said that in ancient times, there were two restaurants in Hangzhou, one large and one small.  The owner of a big hotel wants to dominate the business, so he often causes trouble and bullies the owners of small restaurants.  One day, he learned that the tofu skin was out of stock in the small restaurant, so he instigated some rogues to go to the small restaurant to order tofu skin, threatening to destroy the small restaurant's sign if they could not meet the demand.  This incident angered a burly man who often drank here. Without saying a word, he hurried out of the shop, climbed on his fat yellow horse, and drove away with a whip.  Unexpectedly, after a while, I heard the jingle of horse bells, and looking for the sound, the big man appeared at the door of the small restaurant, holding a bag of tofu skin bought from Sixiang in his hand.  His move made the shop owner very grateful, and he immediately started to cook a dish made of tofu skin to go with the wine. He did not hesitate to use the best pork tenderloin. In order to commemorate the merits of this hero, the shop owner rolled the tofu skin into a horse.  Bell shape.  This is how the famous dish "Dry Fried Bell" came out.  The bean curd skin on the outside of this dish is as thin as cicada wings, golden in color, crunchy when you bite it, and then dipped in Master Niu¡¯s special sauce, it is really delicious and unique in flavor. After eating it, I have to say that it is  A great dish to go with wine.  After eating a dry-fried ring bell, Chu Chen picked up the wine glass and said to Zhao Qirui: "I am honored to have dinner with Mr. Zhao today. I would like to lend a flower to Buddha. Thank you Mr. Zhao for your love for me. I wish you good health.  Good luck and good fortune, I will do it first, you can do whatever you want?.  " Zhao Qirui saw that after Chu Chen drank the wine in one gulp, he also drank the wine in the glass, which gave Chu Chen enough face. Then he waved his hand and said: "Xiao Chu, don't be so respectful to me. Speaking of which, if  Even if you are not capable, there is no reason why I should love you so much, right?  Now that I¡¯ve introduced the dishes you don¡¯t know, I¡¯d like to introduce you to the next two dishes you know.  " Chu Chen smiled a little embarrassedly: "Actually, I saw these two dishes in a magazine by chance, so I just said that I haven't practiced them before, so please forgive me.  " "In that case, let's talk while practicing.  " Zhao Qirui said with a smile, "The last meat dish is the nine-turn large intestine that Chu Chen mentioned at the beginning. This is an authentic Shandong cuisine, created in the early years of Guangxu in the Qing Dynasty, and pioneered by JN "Jiuhualou" Hotel. "This dish is  The pig intestines are blanched and deep-fried, then filled with more than ten kinds of condiments, and then stir-fried over low heat. This dish is unique in its preparation. It uses all the ingredients and has all five flavors. It is boiled first, then deep-fried.  After cooking, take out the spoon and put it into the pot several times until it is cooked. It is said that the boss of Jiuhualou likes Jiuzi the most. After eating it, some literati felt that this dish was really different and had a unique taste. They wanted to please the store owner.  He was addicted to the word "Nine" and praised the chef for making this dish as carefully as the Taoist "Nine Alchemy Pills", so he renamed it "Nine Turns Large Intestine".  It has all five flavors of fragrant, spicy and salty, and the flavor is very unique. Although this dish uses fatty intestines, it is fat but not greasy. It is the favorite of people like Chu Chen who like meat. Although this nine-turn large intestine is delicious, it is delicious.  It will also be a heavy burden on the stomach and intestines, so the last dish of boiled cabbage solves this problem. Although this boiled cabbage is a clear soup dish, it is a traditional Bashu dish. It was originally served by the famous Sichuan chef Huang Jinglin in the imperial palace of the Qing Dynasty.  It was created in Fangshi, and later Sichuan cuisine master Luo Guorong brought his cooking skills back to Bashu, and it became a delicacy at high-end banquets in Beijing hotels. Although this boiled cabbage is said to use boiling water, it actually uses clear soup, and this clear soup cannot be made in a short time.  It took Master Niu a whole night to cook it carefully. This soup looks like a bowl of water with a few cabbage soaked in it. There is no trace of oil. It seems to be bland and tasteless, but when you eat it.  In the mouth, it is fragrant and refreshing. Besides, the soup tastes neither greasy nor greasy. As soon as you take it, the greasiness of the fat intestines disappears without a trace. When you taste the taste again, it can be said that it is neither light nor thin, elegant and rich.  Reflecting each other, the whole dish of boiled cabbage may not look like a delicacy, but it is better than a delicacy. Speaking of which, these five dishes are representative delicacies among the five major cuisines, and they all have related allusions, plus Master Niu.  The superb cooking skills made everyone enjoy the meal while listening to it. After that, Chu Chen did not favor one another and toasted Lu Changshun and the driver respectively. Of course, the driver only offered tea instead of wine.  Everyone chatted while eating, and also talked about some issues about jade. The scene was very enjoyable. They tasted the delicious food and listened to the allusions. The atmosphere of the meal was quite interesting, and the delicious food was like the eight treasures of jade.  , which also left Chu Chen with a long aftertaste. After finishing the meal, the waiter cleared the table and made a cup of tea for each guest, and the driver went out at Zhao Qirui's signal. The scene at this time was a bit leisurely and relaxed.  After Zhao Qirui took a sip of tea, he said to Lu Changshun: "Lao Lu, I would like to ask you to help me find someone to carve the jadeite today. As we said before, with the birthday theme as the theme, it is best to make it more festive.  Seeing Lu Changshun nodding in agreement, he turned to Chu Chen and said, "Xiao Chu, what I'm troubling you about is simple. It's your profession, help me identify something."  Speaking of which, it's a coincidence that I met you in the shop on Laolu today, otherwise I would definitely have to make a trip to your Uncle Wu's place.  " Chu Chen smiled and agreed: "That's no problem, as long as you don't think I have short-sightedness. I don't know what item Mr. Zhao wants to identify.  " "It's not something expensive, just a celadon bowl. Here, the thing is here.  " At this time, the driver came in holding a gift box, and then placed the gift box on the table. Zhao Qirui opened the box and said: "Actually, this bowl was given to one of my customers who had no money.  Mine, he went abroad to gamble and lost everything, so he had no money to pay me back, but he didn't dare to apologize for my money. He borrowed money here and there and paid back most of it. He used this bowl to pay off the rest.  .  "Actually, I don't care about tens of thousands of dollars. I just hate his style and character. If this bowl is not real, then don't blame him."??You're welcome.  "Chu Chen nodded to express his understanding, and then looked at the celadon bowl that Zhao Qirui mentioned. The bowl in the gift box is covered with celadon glaze, with a slender mouth, obliquely curved belly, and circled feet. The inside of the bowl is engraved with a unicorn boy. Look at it.  The workmanship and so on can definitely be considered as a fine piece of celadon. "Eh" Chu Chen let out a sigh as soon as he saw this bowl.
Didn't finish reading? Add this book to your favoritesI'm a member and bookmarked this chapterCopy the address of this book and recommend it to your friends for pointsChapter error? Click here to report