Shenhao UP Lord

Chapter 123 Gourmet is not easy

Ding Xu raised his thumb, this is called a wealthy family!

"Private cuisine was at its peak in the Republic of China. Take the Tan family for example. At that time, the most expensive Yan'an wings in high-end restaurants such as Chunhua Tower and Dongxing Tower were only 16 yuan per table, while the Tan family offered a sky-high price of 100 yuan."

"Only for frequent customers, the 80% discount is [-] yuan, and the first reservation needs to be three days in advance, then one week, then one month, or even three months."

Xiaoya said with a smile: "It's a pity that it can't do it now!"

"Private kitchen dishes are private kitchen dishes, what's the point of making them into a hotel!" Suddenly Mr. Jiang walked in, just in time to hear Xiaoya's last words, and said disdainfully: "Our Taishi cuisine can't afford to lose the face of our ancestors!"

The two stood up, followed to the table of the Eight Immortals, waved to the servant to serve two dishes and said: "It's not easy for you to travel so far, eat some pomelo peel to get rid of the fire."

Ding Xu didn't expect that grapefruit peel could also be used in dishes. Picking up a piece, the fragrance overflowed, and the sweet and sour flavor swept over his taste buds, making him appetizing.

"Don't underestimate the pomelo peel. The old man is not a distinguished guest, but he is not willing to waste his time." Xiaoya saw the old man leaving and said with a smile: "First of all, I want to remove the green peel on the surface of the pomelo peel, leaving only the cotton-like white inner layer. It’s very troublesome to be careful to keep its shape intact.”

"The inner layer is bitter and cannot be used in vegetables. It must be soaked in water to absorb the water like a sponge, then picked up and squeezed dry. It can be squeezed dry again and again. It can be used in vegetables by tossing it over and over four or five times."

After speaking, he picked up a seemingly inconspicuous shrimp and said: "This is from Tai O sea shrimp. It is first dried in the sun to completely remove the fishy smell, then put into a cast iron wok, fried with ginger and green onion, spread it on oil paper and freeze it. Bottles can be used."

Ding Xu was in awe, an appetizer is so pretentious?
Carefully take another bite, regardless of the instant difference in texture and taste, the aroma is elusive after chewing carefully, and it is only in the tongue, but in the heart again.

Sure enough, it’s different with copywriting!
"The most important details of Taishi dishes are of course the Jiang family's heritage." Seeing Ding Xu's satisfaction, Xiaoya chuckled and said, "These are just appetizers, and the essence is still the same."

"Five Snake Soup and Dragon and Tiger Fight!"

Ding Xu was taken aback, Wu Snake Geng could understand, what the hell is Dragon and Tiger Fighting?

"Snakes are golden krait, coral snake, cobra, water snake, and golden snake. After soaking or steaming the snake, it is torn into very thin shreds, and then add chicken shreds, civet meat shreds, abalone shreds, cantonese shreds, mushrooms, Fungus, cornstarch, and chrysanthemum are used to make snake soup."

"Pay attention to the loss of self and release of self in every ingredient. A small bowl of soup is inextricably linked, and the continuous scooping can make the mouth turn a thousand times."

Said Cao Cao Cao Cao arrived, Ding Xu looked at a bowl of fragrant snake soup in front of him, and was about to do it, but Xiaoya stopped him, picked up some seasoning that had been cut next to him and sprinkled it in, and said seriously: "This is the essence!"

"Green is lemon leaves. The young leaves are not flavorful enough, and the old leaves are too hard. You must choose leaves that are neither old nor tender, tear off the veins and fold them in half. Roll them into small tubes and cut them immediately. They must be cut as fine as silk to ensure that The aroma is fresher.”

"This fried crispy can't be ambiguous. Spread the dough rolls, roll them thin, sprinkle flour again, roll them up, press them thin, roll them out..."

“Until the dough is thin enough, cut it into olive-shaped slices, fry it in oil until crispy, and then serve it. You must try it!”

Ding Xu followed suit. After stirring evenly, he scooped up a spoonful and slowly put it into his mouth.It stands to reason that the extremely light snake soup and fried crispy should be extremely incompatible, right?
But the crispy texture and oily aroma can increase the appetite, and it is even more delicious when it is wrapped with snake soup.It may be soaked before serving, and it has not been completely integrated with the soup. The taste...

White porridge with fried dough sticks!
A bowl of snake soup was eaten quickly, and before she could praise her, the servant came in with a bottle of antique wine jar in her hand, Xiaoya's eyes lit up, and she blurted out: "Chen Taiji Yubing Shao!"

Standing up and opening it, he poured a full cup for Ding Xu. Ding Xu took a sip out of curiosity. The fragrance was unique and soft, but it always felt like...

"Does it taste like pork?" Xiaoya snickered, "That's right, it's wine soaked in pork."

"No way?" Ding Xu was taken aback. Second senior brother can still make wine?
"Choose a good rice wine and put it into the vat, steam the fat meat pieces, peel and cut them into the wine vat, the fat gradually melts, and then the sediment is filtered out, leaving a crystal clear white or slightly light yellow transparent wine, which is soft and mellow in the mouth. Rather than the strong Jade Bingshao."

"Originally it was called Rou Bing Shao because the fat pork soaked in wine ended up like crystal clear ice cubes. Later, I felt that the word meat was not elegant, and the Cantonese word "Jade" has the same pronunciation, so it was renamed Yu Bing Shao."

"This cured-meat lettuce wrap used to be the most authentic kind of glass lettuce, a big loose one with big and thin leaves, green in color."

"After picking and washing the leaves one by one, soak them in a mixture of gray manganese oxygen and cold water. After cleaning, use a towel to absorb the water droplets on the leaves one by one for the best taste."

"This is called Taishi sparrow. Every year, the sparrow is made. The hawker carries a large cage of fresh sparrow and sells it along the door. Marinate the sparrow, stuff a piece of duck liver sausage into the sparrow cavity, and wrap it with a small piece of lard oil. Deep fried in the oven until crispy."

"There is also this Liyunzi fried rice, which is only made after the Waking of Insects and before the Qingming Festival every year, so it is also called Spring Water Liyunzi, which is very rare."

"Don't be in a hurry to eat, wait until the rice is slightly hard to experience the sandy taste and umami taste!"

After this meal, Ding Xu finally realized a profession that he had never understood before, that is...

foodie!
Originally they were all pretending to be puppies, but now listening to all kinds of treasures, it's amazing!

"Is this the legendary dragon-tiger fight?" Finally, Mr. Jiang personally brought it to the table. He slowly opened it and the aroma immediately filled his nostrils. He said proudly, "You are lucky and have enough ingredients. Try it."

Ding Xu was a little scared, looking at the snake cut into segments. After all, it was his first time to eat it. Xiaoya saw the hesitation, stood up and took the initiative to scoop into the bowl: "Cobra, krait and king cobra are commonly known as the three snakes. People call them Rice Shovel Head, Golden Leg Belt and Passing Mountain Wind."

"It tastes very nourishing for men!"

If you die, you will die, don't lose the chain at the critical moment, bite the bullet, huh?
Indescribable feeling.

Rainbow farts at the old man, and when he was happy, he took out a bottle of treasured snake gall wine?
Bitter!
With Xiaoya here, the old man also drank some wine and talked about the world.According to the gourmet gossips of the Republic of China, even making omelettes requires that those that are not beautiful, not raw, overcooked or overcooked be eliminated.

The chef who treats guests gets up early in the morning and cooks a char siu for at least two hours. Only the best piece of ribs is selected.

Father and son of the Tan family never tire of fine food, and if they eat a bear's paw, they must eat the left fore paw. It is said that this is just what the bears often lick, so it is extra fat?

When eating shark's fin, you must choose Luzon yellow, and when eating abalone, you must choose purple abalone.

When Zhang Daqian missed the Tan family's shark fin in Jinling, he often sent people to buy the braised shark fin just out of the pan and immediately shipped it by air?

Good guy, is express delivery so developed in the Republic of China?
(End of this chapter)