Yu Peiyong had a smile on his face: "I didn't expect Master Wei to return to the Central Plains from the long-famous Shu Land, this really requires great perseverance." ”

Wei Junming hurriedly bowed: "I'm a junior, but I can't afford to be this master, Master Yu must not be so polite." ”

Don't look at him, he is already a master of Sichuan cuisine, but because of the old man, he is really a junior in front of Peiyong.

He asked Yu Peiyong and Sun Lisong to sit down first.

The kitchen isn't busy yet, so it's not too late to catch up later.

Boss Xu followed him to the kitchen, leaned next to Wei Junming and asked, "Do you know him?"

Wei Junming smiled: "Of course I know, last year's culinary art seminar held in Rongcheng, culinary masters from all over the country gathered together, and we still had a table of meals. ”

Xu Zhuo was stunned: "Last year, I don't remember my grandfather went to Rongcheng last year." ”

"Your grandfather didn't go, but your father and your mother went to join in the fun, and it was only then that I re-got in touch with Master, and I had the idea of returning to the Central Plains. ”

Wei Junming poured the mutton pork rib soup boiling in the pot into the basin and asked Xu Zhuo to take it out.

Today's time is too rushed, he didn't cook a few dishes, and the soup didn't have time to toss.

I have to use the mutton soup in the store, add some mutton and radish to boil, and I would rather use it than lack it.

Bring out the soup and start eating.

Yu Peiyong didn't expect that Wei Junming was actually Xu Zhuo's master.

But thinking of the relationship between Wei Junming and the old man, he was relieved.

He said to Xu Zhuo: "Sichuan cuisine is open and closed, informal, it is indeed suitable for beginners, and when the foundation is laid, it will be easier to learn Lu cuisine." ”

Next to him, Yu Keke began to dismantle the stage: "Grandpa, didn't you say that the current Lu cuisine has become a home-cooked dish in the north?

The level of this demolition is quite Boss Xu's style.

Yu Peiyong said: "The development of Lu cuisine has gradually become two directions. One went down and entered the homes of ordinary people, and became a home-cooked meal. ”

"The other direction is to go up, attaching great importance to ingredients, not only the methods are complicated, but the ingredients used are also very expensive, and the people can't afford to eat them. ”

"This is also the reason why many people think that Lu cuisine is not worthy of the name, they think that it is all home-cooked food, and there is nothing to brag about. In fact, they have never eaten high-end dishes of Lu cuisine......"

"The high-end dishes of Shandong cuisine often need to be prepared half a month in advance, and sometimes it depends on the season, and the ingredients cannot be used if the season is not right, which is very particular. ”

This is also why the state banquet dishes are mainly Huaiyang cuisine, because Huaiyang cuisine does not need expensive ingredients, nor does it need to be prepared for so long, plus the appearance is exquisite, and the taste is relatively light, which is suitable for the taste of foreign guests. ”

"But we must not underestimate Lu cuisine because of this, because whether it is taste or technique, Lu cuisine has a huge role in promoting several other cuisines. ”

"No matter what cuisine, as long as the green onion, ginger, and garlic are stir-fried, they are all standard Lu cuisine bases, and if there is stir-frying in the technique, it is a standard Lu cuisine skill. ”

"In addition, the dishes that need to be flavored with soup are all influenced by Lu cuisine. ”

"The old saying of the chef's profession: the tone of singing, the chef's soup, is the level of Lu cuisine soup. ”

"It's a pity that these two sentences have been used up now, no matter what cuisine, they always use these two sentences to rub the heat, it's ridiculous!"

"As for the flavor type, the sweet and sour flavor type comes from Lu cuisine, which is indisputable, and the squirrel osmanthus fish of our Huaiyang cuisine is a variant of Lu vegetable sweet and sour carp. ”

"Other dishes that are flavored with salt or salty and fresh are also from Lu cuisine. ”

Yu Peiyong said a lot of things, and Xu Zhuo was a little surprised when he heard it.

He knew that Lu cuisine was very good, after all, it was a palace dish.

But now listening to Yu Peiyong's words, Lu cuisine is completely the mother of cuisine.

If the influence of Lu cuisine is completely eliminated, it is estimated that other cuisines will not be the same.

But it's normal to think about it.

In the past, the common people did not have the energy and financial resources to study these, and only high-ranking officials and nobles had the strength to support their families.

And everything is on par with the capital, and the cook at home will naturally look for it from the capital.

Wherever they went to do business or become officials, the cook at home would follow.

Naturally, the techniques used to cook will take root in the local area.

Several people chatted while eating, and Sun Lisong also interjected a few words from time to time, but he was also happy.

Jianguo and a few waiters were eating next to him, and they were almost finished eating.

When Yu Keke went to serve the rice with a bowl, he found that Jianguo and they were actually eating pig's trotters.

"Ah, this pig's trotters look delicious, why don't we have one table?"

Jianguo smiled: "This is Xu Zhuo's own doing, he is afraid that a few masters will dislike it, if you want to eat, I will serve you some, there is still something in the pot." ”

Yu Keke followed Jianguo to the kitchen.

First filled most of the bowl of rice, and then Jianguo scooped a few pieces of pig's trotters from the pot for her and put them on top of the rice.

"This pig's trotters look greasy, are there any greens?"

The pig's trotters that Yu Keke had been looking forward to for a long time were finally ready, but seeing the oily appearance, this girl was a little afraid to eat it.

Jianguo is fine at this time, wash his hands, grab a handful of Shanghai green and put it in the broth of braised pig's trotters, and put it on the pig's trotters, so that it looks a lot better.

When Yu Ke came out with a big bowl of rice, the system suddenly sent a prompt to Xu Zhuo.

"Congratulations to the host for successfully making pork knuckle rice, and the main quest [Delicious Food] has been completed by 1/3, please keep up the good work. ”

"For the first time when the host makes a staple food other than pasta, the C-level signature braised pork skill - gold medal braised pork will be rewarded, congratulations to the host. ”

"Due to the poor quality of the pork knuckle rice made by the host, the C-level signature braised pork skill has been downgraded to the D-level signature braised pork skill - five-spice braised pork, congratulations to the host. ”

Boss Xu was a little surprised, what is the situation?

I didn't do anything, why did there be pork knuckle rice?

It wasn't until he saw the food in the cocoa bowl that it dawned on him.

Is this also a pork knuckle rice?

It's too perfunctory!

After he asked the reason for the incident with Coco, he suddenly couldn't laugh or cry.

It had nothing to do with him, and he wasn't even involved in it at all.

It's actually on his head.

Speechless.

The most annoying thing is the last two tips, don't you just say no?

I have to come here.

This feeling of just getting and losing it is really unpleasant.

It's like finally getting a piece of superb equipment, but it was blown up again without bothering to go back to the city for identification.

Heartache is so painful that I can't breathe......

"Xu Zhuo, what's wrong with you?"

Wei Junming was chatting with Sun Lisong and went back to him to observe the matter of making sugar garlic, and when he saw Xu Zhuo's frustration, he thought that he had eaten a bad stomach.

Boss Xu smiled: "It's okay, I just suddenly thought that in order to take care of the students in the south, the store is going to launch braised pork rice." ”

Yu Keke, who was gnawing on pig's trotters, nodded hurriedly: "Yes, I can help you publicize." ”

"Look at the red pig's trotters with white rice, it really looks like love. ”

The combination of pig's trotters and rice is really beautiful in color.

But Boss Xu looked at the problem more tricky: "What about these green leaves, are they also part of love?"