After listening to Xu Zhuo's introduction, Pang Shijie sighed softly: "Compared with Lu cuisine, other cuisines are really a younger brother, such a good soup is actually just used for gargling, and it is a terrible thing!"

It's hard to say how delicious the cuisine is, everyone has their own taste.

But in terms of pomp and luxury, Lu cuisine is really unbeatable.

It is a bit difficult for other cuisines to catch up with Lu cuisine in terms of luxury and pomp.

Not to mention all the dishes of Lu cuisine, just one Confucian banquet, its luxury and pomp are beyond imagination.

The Confucian banquet has comprehensive etiquette and rigorous procedures, and is a model of ancient Chinese banquets.

Since the Qing Dynasty, the Confucian Mansion has been the "Manchu and Han Banquet" for entertaining the emperor and the Lord Qincha, also known as the "Manchu and Han Full Banquet", which is a banquet with the specifications of the state banquet of the Qing Dynasty.

The Manchu Han banquet required 404 pieces of tableware, and each tableware was divided into two layers.

There are 196 dishes to be served at the whole banquet, including Manchu whole sheep barbecue, Han camel's hooves, bear paws, monkey's heads, bird's nests, shark's fins, etc., as well as whole boxes, hot pots, soup pots, etc.

It takes 10 people four days to finish 196 dishes.

This set of silver utensils is still on display in the Confucian Mansion in Qufu, recording the grand occasion of the reception banquet when Qianlong entered the Confucian Mansion.

However, the truth of this matter remains to be verified, because some historians believe that the Manchu and Han Dynasty seats were made in Yangzhou.

There are many Huaiyang dishes in the Manchu and Han banquets, and there are even Cantonese dishes and Fujian cuisines, which are not at all made by Confucius.

But whether it's true or not, Confucian cuisine is very particular.

In addition to the controversial Manchu and Han banquets, the Confucian Mansion also has birthday banquets, wedding banquets, family banquets, casual banquets and other categories, and there are also various famous halls in the taste of meals, and there are high, medium and low specifications.

There are swallow vegetable full seats, shark fin seats, ruyi seats, full suo seats, 40 large bowls, three large tables, ten bowls of seats, etc.

The Confucian banquet not only pays attention to color, fragrance, taste, and shape, but also has to add a "vessel".

"Utensils" is the food also needs beautiful utensils, the Tamares, utensils of the Confucian banquet, are a complete set of custom-made, the utensils are porcelain, gold, silver, copper, tin.

The shape is square, round, ingot-shaped, gossip-shaped, cloud-like, the fish is the shape of the fish, the duck is the shape of the duck, anyway, the dish is deformed with the utensils.

The etiquette used in the Confucian banquet is even more nuanced and has a very strong sense of ceremony.

Anyway, it's how to pomp and circumstance, and how to do what luxury.

Luxury and pomp are taken to the extreme.

Of course, few people are so particular these days.

Because if you are eating the Eight Classics and making a table of Confucian banquets, you have to prepare at least half a month in advance, and you need to invest a lot of manpower and material resources.

A table of dishes can start with six figures, or even reach seven figures.

Therefore, people who do not have a certain net worth will not be able to eat Confucian cuisine.

And people with net worth are now very concerned about health preservation, and they will no longer eat these dishes with thick oil and red sauce, they generally like to eat light Huaiyang cuisine or Cantonese cuisine.

So up to now, Confucian cuisine has gradually fallen behind and can't keep up with the needs of the bigwigs.

After sighing, Pang Shijie looked at Xu Zhuo and asked, "Say, what do you want to eat, you can order Zhejiang cuisine and Suzhou cuisine as you like, and I will make it for you as a return gift with Old Man Yu." ”

After all, I drank the dark cloud to the moon, so I naturally wanted to return the gift.

Yu Peiyong tasted the dark cloud moon made by Xu Zhuo, and felt a little emotion in his heart.

A few months ago, when he first met Xu Zhuo, this kid couldn't even make soup, and he taught him to make seaweed egg drop soup.

I didn't expect his cooking skills to improve so quickly after a few months.

You can actually make high-end soups like Wuyun Tuoyue.

This talent is really lovely, and it's no wonder that Xu Jimin, the old rascal, is arrogant, and his grandson with such a good talent is afraid that he will wake up laughing even if he dreams.

Most of the descendants of the chefs in the entire circle did not inherit the craft, and generally turned to finance or management.

This is normal, after all, the family has accumulated wealth, and no one wants to go into the kitchen anymore and deal with pots and pans, firewood, rice, oil and salt.

Only a few juniors who really love cooking and are willing to carry it forward in this industry choose to inherit the mantle and learn to cook.

And among these people, Xu Zhuo's talent is far ahead.

I'm really curious, what method did Xu Jimin, an old rascal, use to cultivate Xu Zhuo, a junior.

It's so eye-popping.

When Yu Peiyong sighed, Xu Zhuo was in the joy of excitement and excitement.

It's time to order.

Not bad.

From last night to now, I finally looked forward to this link.

But what do you do?

There are so many dishes to choose from.

The three heads of Yangzhou in Huaiyang cuisine: stewed crab roe lion head, braised silver carp head, grilled whole pig's head, as well as three sets of duck, soft long fish, boiled dried shreds and other famous products, he wants to learn.

In Zhejiang cuisine, there are also dishes he is interested in, such as West Lake vinegar fish, honey sauce fire recipe, rock sugar soft-shelled turtle, called flower chicken, Dongpo meat, fire heel fairy duck, West Lake lettuce soup, braised spring bamboo shoots in oil, shrimp and fried eel back.

With so many dishes, Boss Xu is a little dazzled.

Seeing that Xu Zhuo had been silent, Pang Shijie asked: "Why don't you let Old Man Yu make you a Wensi tofu?" ”

Yu Peiyong smiled and shook his head: "With Xu Zhuo's knife skills, it shouldn't be difficult to make Wensi tofu, or I'll teach him how to make a fried double crisp." ”

Fried double crispy?

Isn't this Lu cuisine?

Xu Zhuo and Pang Shijie were stunned.

Yu Peiyong doesn't cook Huaiyang cuisine, so why did he start thinking about Lu cuisine.

However, Xu Zhuo immediately understood.

The old man of his own house has nothing to do, so he makes Huaiyang dishes to tease Yu Peiyong.

Now people are also starting to fight back and make Lu cuisine.

It's a pity that the little girl is not there, so she can't record a video for Yu Peiyong, which is a bit of a pity.

I can't let the old man see Yu Peiyong's response.

But Yu Peiyong doesn't seem to be a person who likes to pretend to be forced, he taught himself to cook, is it to cope with the trip to Yangcheng in the near future?

He really guessed right, that's what Yu Peiyong thought.

At that time, if the old man really asked Xu Zhuo to make a dish to show off his grandson, Xu Zhuo would not be able to cook Huaiyang cuisine or Zhejiang cuisine.

Because the old man is a master of Lu cuisine, and it can even be said that he is a master of Lu cuisine, if his grandson makes dishes of other cuisines, where will his face go?

In this case, let alone slapping people in the face.

His face was first beaten by Xu Zhuo, an unfilial grandson.

So for the sake of the old friend's face, Yu Peiyong planned to teach Xu Zhuo to make fried double crispy.

The ingredients are not complicated, and they are even a little difficult to put on the table, and the main ingredients are pork belly and chicken gizzards or duck gizzards.

However, this dish is extremely difficult to prepare and extremely demanding on the heat.

If you owe one second, it will not be cooked, and after another second, it will not be brittle.

It is one of the most difficult dishes to make in Chinese cuisine......