In the Qing Dynasty, the three dynasties of Likang, Yong and Qian, became a summer resort.

The change of dynasties, the rise and fall of hot spots. Nowadays, Beidaihe, which is 500 miles away from the summer resort, has become a new summer resort. Whenever it is hot summer, its core villa group has a particularly high "gold content".

One of the villas, today, is holding a banquet.

The banquet is inseparable from the banquet, and for a group of old people, the banquet is basically without wine, so the food has become the center of gravity.

This is not a state banquet, but it is better than a state banquet, and the banquet is arranged by four national-level chefs, one of whom is good at Sichuan cuisine, one of whom is good at Jiangsu cuisine and Zhejiang cuisine, and the remaining two, one is good at Hunan cuisine and one is good at Cantonese cuisine.

In fact, chefs at this level basically have all the cuisines connected, and it is rare to say that they can only do this and not that.

But people's energy is always limited, and the fields that they are particularly good at are always limited.

And at this height, saying what they are good at means that they are absolutely good at it, the whole country, one of the best, or in other words, claiming to be second, basically no peers will jump out and dare to claim to be first.

There may be peers, but there will be no transcendence.

In gaming industry terms, they're all T0 players, at the top of the field.

Today's banquet includes Kung Pao Chicken, Back to the Pot Pork, Pineapple Gollum Pork, Garlic Pork Ribs, West Lake Vinegar Fish, Casserole Fish Head, Biluo Shrimp, Braised Eggplant, Braised Ground Three Fresh, Boiled Cabbage, etc.

In addition to the taste of the attendees, from the perspective of the elderly, the main consideration is light, fresh, soft, and glutinous, and heavy flavors such as salty and spicy are excluded, which also has higher requirements for the level of chefs.

For example, boiled cabbage is the one who is the best at it, this one, who has been making boiled cabbage for about 40 years, hangs the beautiful soup, which can be called the pinnacle and the magic work.

Once a chief tasted it, he was full of praise and commented on the spot: "Colorless but tasteless." ”

Another example is braised eggplant, the chef who made this dish had the experience of the Great Northern Wilderness, when the local area was extremely scarce, and it was more obvious in the diet, this chef who was not a chef back then, most of the time, the only thing that could be used for him was eggplant.

So for about ten years, all his energy was devoted to eggplant, roasted eggplant, stewed eggplant, roasted eggplant, sauce eggplant, vegetarian eggplant, meat eggplant......

Time is rising, and in the end, his braised eggplant in one hand is superb.

The other dishes, the other chefs, are much the same.

In fact, each of these chefs can be said to be the heir of the "intangible cultural heritage", or not only the heir, but also the pioneer.

Some of them will accept apprentices, but in this industry, talent is very important, it is absolutely right "God appreciates food", the highest craftsmanship, the best taste, can not be taught and learned, belongs to the talent skills and unique skills of every chef.

Sometimes, the departure of a chef can even cause the regret of many leaders, because one or several dishes of the same kind can no longer be eaten!

At noon, the feast began.

Dishes one after another on the ground.

Some chiefs like kung pao chicken, some chiefs like garlic pork ribs, some chiefs like casserole fish head, and some chiefs like boiled cabbage, which is to consider the taste of each chief.

Every leader can find his favorite two dishes at the table.

But today, the most popular is not the favorite of every chief.

If you like Kung Pao Chicken, I only ate two chopsticks today. If you like garlic pork ribs, I only ate one pork rib today, no, it's just half a rib, and I haven't finished eating one yet!

I like the fish head in a casserole, and I wanted to eat it again when it was cold, but as a result, I never touched it again.

I like to stew three fresh in oil, from beginning to end, that is, at the beginning, I stretched out a chopstick and sandwiched a piece of white and tender bamboo shoots, and then, this favorite dish in the past was forgotten.

In fact, it's not forgetting, it's just not taking care of it.

Today, there are two points of red in the green bushes.

All the dishes are supporting roles, and they can't even be supporting roles, but just backgrounds. — except for two of them.

Pineapple grunt meat.

Biluo shrimp.

Today's two dishes have been changed, no longer pineapple, no longer Biluo spring tea, but replaced with small tomatoes and lotus leaf tea.

Although there is a certain certainty and definite confidence, it is the first time, and several chefs, in addition to full of expectations, are still a little apprehensive.

As a result, it didn't take long for them to wait for new instructions.

Go on.

Keep doing it.

Then serve a plate of pineapple grunt meat and shrimp with snails.

Then, the previous set becomes two more sets, and then the next two sets become three more sets......

Finally, several chefs were called in for questioning.

After learning the reason, one of the chiefs said, "I said it!"

Small tomatoes and lotus leaf tea from a certain district in the northwest were soaked in water and used in dishes by a chef who had a sudden idea, which played a miraculous effect that the chef did not expect beforehand.

The two dishes I tried today, especially the shrimp with snails, when the shrimp were soaked in cold water with lotus leaves for two hours, and then cooked, there are no words to describe the texture, the taste.

Faced with it, there is only one word, "Eat!"

One chopstick, one chopstick, another chopstick.

One plate, one plate, another plate.

It's all chiefs.

They are all people with level, ability, experience, and culture.

But from beginning to end, the evaluation of these two dishes on the table is only:

"Hey, that's good!"

"Not bad!"

"Good!"

"Delicious!"

"Why is it so delicious today? Geng Datou doesn't have this level. ”

Over and over again, that's all, centered on "good" and "delicious", and nothing else, people can't help but be anxious about their words, if people who don't know listen to it, most of them will think that this is a group of old people in the countryside, who have never been to school and have never read or write, and have not even eaten any good food!

Light and reveling.

Light and flavorful.

Eat and be full.

Eat and refresh.

The leaders were eating and eating, and their interest was very high, and their conversation was also very strong.

Unconsciously, the banquet, which began at noon, even lasted until more than four o'clock in the afternoon! While the food was still being served, the health personnel had to come on the stage and whisper to the cooks: "Let's just say no, I don't have enough preparation today, and I'll talk about it next time." ”

The chef smiled wryly and carried the pot.

But the chiefs did not blame, but almost all of them commanded:

"This idea is good, try more, brainstorm it, Kung Pao chicken, boiled cabbage, casserole fish head, etc., can you also improve it, upgrade?"

"Waiting for your good news. ”

After the banquet, several leaders began to call again.

"Xiaowei, it's me. ”

"Yes, that lotus leaf tea, can you have more? ”

"In a few days, I want to go over there to see, can you communicate with Comrade Xu and make arrangements?"

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