My food has become an interstellar intangible cultural heritage

On the side, a second-level chef is awkwardly holding a spatula.

The pot in front of him was already a mess, and it was pitch black, probably because he was afraid that it would burn the pot if it was too dry, so he added another half pot of water into it, and now it was all floating on the pot, looking disgusting. Panic.

Noticing that everyone was looking at him, the second chef blushed: "I just want to try new ingredients."

Si Xing saw that there was also sauce next to him, but it was chili sauce that Si Xing had made before, so he didn't expect to buy it here too.

Seeing the chef's embarrassing expression, he comforted him: "This sauce can't be fried for too long. I didn't put any oil in it when I made it. I only added oil after all the ingredients were fried. Now it's easy to burn if you fry it again."

The chef was surprised: "You know this?"

Impatient is also there, he immediately said: "This is made by Teacher Si! I just went to make up for Qiandu!"

The chef's eyes lit up: "It's amazing! I just tasted it, and it tastes really good."

He didn't lie, and expressed his admiration on the spot: "No wonder you can become a third-level chef. It seems that I still have a lot to improve."

Si Xing smiled.

Standing on the shoulders of giants, he must be able to see farther.

However, speaking of chili, he thought of the second dish he was going to make, Shaanxi oil-splashed noodles.

It was something he saw when he was reading in his previous life, and he never forgot it.

Chen Zhongshi's "White Deer Plain" contains a lot of Shaanxi delicacies, such as the glutinous rice noodles made by Bai Ling, the mutton steamed bun that Lu Zilin eats every morning, and the crystal that changed Heiwa's life cake.

However, what attracted Si Xing more was the bowl of oily noodles, later called oily spicy biangbiang noodles.

In Guanzhong, that is, in Shaanxi, there is a saying that has been passed down for a long time: "A mat is hung on the door curtain, and biangbiang is eaten in the house."

Later, after the TV series "White Deer Plain" was filmed, Si Xing was also deeply impressed by the scene where they slurped their noodles.

Inside, the grass jelly is boiled in a pan with oily noodles from the width of the trousers. After scooping it into a bowl, put the saozi on it. When you splash the hot oil and stir it with chopsticks, the spiciness can rush into your nose.

Different from the Zhajiang noodles made earlier, the noodles in the oil-splashed noodles are not cut. After rolling them into thick/long strips, apply oil to the middle and stretch them directly. After stretching, tear them into two pieces and eat them directly. It can be put into the pot, and after the pot is put on, sprinkle chopped green onion, pepper powder, salt, and shredded cucumber and other side dishes, and pour three pours of hot rapeseed oil on it, and this bowl of noodles is just fine.

Si Xing followed the steps.

The finished oil-splashed face is flushed red, and it is very festive to look at.

Some people did not stretch the noodles properly when making oil-splashed noodles, and made the noodles very thick. However, there was a book "Vegetarian Brief" in the Qing Dynasty that said: "It is water and noodles, mixed with salt, alkali, and water. Use a damp cloth again, and when it is fused, pull it into thin strips. Boil it, and it is called Zhenmian."

"The method is best in Chaoyi and Tongzhou, Shaanxi. It is as thin as a leek leaf and thinner than dried noodles. It can be executed in triangular shapes or in a hollow shape."

The aroma of the oil-splashed noodles is too overbearing. The unique aroma of pepper and chili is stimulated by the hot oil and wafts in the back kitchen.

In the afternoon, the impatient person who made up for Si Xing's previous videos almost threw the spatula directly.

"Oh, I was so shocked after watching Teacher Si's delicious food." The impatient said with a frowning face, "If I can have one-tenth of it, I would have already become a third-level chef."

The red padded jacket was also in the back kitchen, smelling the fresh fragrance in the air and keeping silent.

He really wanted to say that this is not the case, but hesitated for a while, and continued to slice the radish in his hand as if admitting it.

Mr. Jiang was not polite, and said directly: "I will try your side."

Si Xing had done a lot, so he ordered a small bowl for him.

The noodles are very thin, but they are a bit chewy when you put them in your mouth. The first thing you taste is the chili noodles and pepper noodles attached to the surface, which are delicious and spicy. With a little hot and sour taste.

Jiang and the old couple finished the noodles: "It's a pleasure to eat!"

Si Xing rolled his eyes.

The delicacies in Shaanxi are all like this, with a bit of roughness and fineness, such as mutton steamed buns. The steamed buns are a bit dry and hard at the beginning, but after soaking in mutton soup for a while, they become soft and can be swallowed into the stomach. It reminds people of the fine sand floating on the plateau desert.

Si Xing once traveled by car, from a small city in the south all the way to Sichuan Province, passing through Hui Province, Hubei Province, and Shaanxi Province on the road. , Shaanxi is the standard plateau.

Si Xing still remembers that morning when he was in a hazy sleep, looking out from the foggy car window, the scene where the yellow sand was wrapped in the wind and the withered grass was blown.

He has been to many cities and provinces, and each place has different customs and customs. Just walking around, he will feel a sense of pride: this large land is his motherland.

All kinds of cultures are flourishing in this land, such as the ancient capital of the Six Dynasties in Jiangsu, Peking Opera in Beijing, multi-ethnic architecture in Hebei, grassland culture and folk songs of ethnic minorities in Inner Mongolia, Shilin customs in Shandong, etc.

Ugh.

The more I think about it, the more melancholy I feel.

Why did these cultures begin to decline in the interstellar era?

Si Xing even wants to take another self-driving tour, go to various places, and have a look at the delicacies of various places.

Wait until the state banquet is over.

Si Xing thought.

After finishing Beijing's fried noodles and Shaanxi's fried noodles, it's time to go to Henan's stewed noodles.

Braised noodles belong to the Henan cuisine system. There are eight major cuisines in China: Shandong cuisine, Sichuan cuisine, Cantonese cuisine, Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine.The first four became famous in the Qing Dynasty, and the latter four became famous in modern times.

Henan cuisine does not belong to it, because it became famous earlier. During the Northern Song Dynasty, Henan cuisine began to form and became popular. The following eight major cuisines were more or less influenced by Henan cuisine. The well-known Yi Yin was born in Kaifeng, Henan, and it is also said in the industry that Henan cuisine is the mother of all major cuisines.

The main tradition of Henan cuisine is to reconcile the five flavors, emphasizing harmony and moderation, so there are stewed noodles.

The noodles of braised noodles are the same as those of oil splashed noodles.

And its essence lies in the noodle soup.

In the beginning, when the poor were not particular about it, they liked to add all kinds of side dishes to the noodles. They were mixed together, such as cabbage, radish, etc., were added to the noodles, and a steaming bowl could be poured into the stomach. , No matter how cold the winter is, you can sweat all over your body.

Later people paid attention to it.

The soup is replaced with mutton soup, mutton and mutton bones are mixed and stewed together, and the fire is boiled fiercely, and the fire is lightly simmered, and then sprinkled with seven or eight flavors of traditional Chinese medicine: Codonopsis pilosula, Angelica, Angelica dahurica, etc., for nutrition Rich and healthy.

The side dishes are also more abundant, what kind of quail eggs, kelp shreds, sea cucumbers and the like are added to it.

According to legend, after the Eight-Power Allied Forces invaded China, the Empress Dowager Cixi was in trouble and fled. She never forgot to ask the chief executive to bring her a bowl of stewed noodles.

The dishes prepared in the back kitchen are all the freshest, and Si Xing picked some delicious ones and put them in.

Originally, the mutton soup should be stewed for more than 5 hours, but the time was too late. Si Xing had to use interstellar high-tech to speed up the stewing, but it would be ready in half an hour. It looked the same on the surface, the color was white and the soup was thick, However, the taste of this accelerated stew is not as good as that of the normal stewed ingredients, barely enough to make a living.

This bowl of stewed noodles is not spicy, and the original mutton soup is retained.

Braised noodles are particular about big bowls, and Si Xing directly chose the biggest one in the kitchen, a large porcelain bowl with blue and white background, thick white mutton soup, green and crisp green vegetables, round quail eggs...

Mr. Jiang suddenly lost his interest in cooking.

What he wants to do most now is to sit next to Si Xing and eat noodles with a big bowl.

Afterwards, Si Xing made Dandan noodles from Sichuan, Longxu noodles from Hebei, and Dalu noodles from Shandong.

Dandan noodles are also one of the "Top Ten Chinese Noodles". At first, it was the name of the peddler who carried the burden. Compared with other noodles, Dandan noodles have a lot of seasonings. In addition to the basic soy sauce, it will also add broken rice sprouts. , that is, the marinated mustard shreds are salty, and the fried minced meat is especially delicious, and it is very fragrant when mixed into the noodles.

In addition to some similar side dishes, Sichuan Dandan noodles will also add a special dish: pea sharp.

Sichuan people really like to eat pea sharps, and they must put a handful of them in the bottom, and they must be scalded when eating hot pot, so they are greedy for tenderness.

Stir-fried noodles are mainly mixed with stewed white noodles. It is more heavy to distinguish between stewed and mixed stewed noodles.

Longxu noodles are noodles that are often eaten by modern people. Originally, dragons ate a little more on February [-]. Later, after mechanized production, it flowed into tens of millions of households.

The people sitting outside were all big men, Si Xing all served the noodles in big bowls, and directly took them out on trays.

Five kinds of noodles and five flavors.

The dishes and meals prepared by eight people filled the long table for eating.

Everyone sat down in unison, criticizing one by one in their hearts which dishes on the table were not tasty enough, the color was not good enough, the taste was not fragrant enough, and the combination of ingredients was not nutritious enough.

On the surface, they are all kind and friendly, but in fact, they are full of arrogance inside.

The most authoritative person here is still the old man in the red padded jacket. When everyone is seated, he sits upright: "We are all chefs, not to mention those fake ones. Bring it up and give the other party some suggestions for improvement."

He also cooked this time, so it is fair to say that.

They all prepared chopsticks in advance, ready to try these dishes.

Unexpectedly, before the chopsticks were set down, there was a knock on the door outside.

A young chef opened the door and took a look.

Xie Xun, who was wearing a shirt and vest, was standing outside the door, with a suit on his arm and glasses with gold rims. When he saw someone open the door, he nodded, "Hello."

This chef also often surfs the Internet, so he has naturally seen the resident characters in the financial news, but because he knows it, he finds it very strange.

Why did Xie Xun, a businessman, come here? !

Although he was puzzled, he didn't want to shut the door out, so he opened the door and let him in.

As soon as Xie Xun entered the door, he saw Si Xing sitting with his back facing him. He didn't even need to look at his face, he could recognize him just by looking at his waist.

Just thinking about it, Si Xing turned his head and saw him with a look of doubt and surprise.

The author has something to say: Mr. Xie: Nonsense, I have hugged this waist several times!

Every one of you is as witty as you got into my paperbox, damn it