Qiao Zhi prepared several dishes for dinner, all of which were local specialties of Jizhou, such as sauce meat and stewed eggplant with catfish.

The main ingredient of the sauce is fat and thin pork belly, and the best thing is the refinement of the flavor of the sauce.

Qiao Zhi spent a lot of thought before coming, and even consulted with Master Zheng Ze, because Lu Cai had a deep study of sauces. The food culture of green onion dipping sauce has also been inherited in Donglu for more than 3,000 years. Northeast cuisine is a branch of Shandong cuisine, which is formed by combining the folk customs of Northeast China.

Qiao Zhi cut the sauce meat into very large pieces, the upper part is fatty fat, like jade, which can transmit light, and the lower half is dark red lean meat, and the sauce is wrapped in a layer, like a piece of armor.

Ding Kuan and Huang Ying are from the Northeast, and Huang Ying's personality is relatively big, "Oh Mom, isn't this the sauce meat of our Great Northeast?

"Cheng!" Lu Yi replied with a flavorful Northeast accent.

Huang Ying twisted a piece directly with her hand, threw it into her mouth, and then quickly covered her mouth and chewed it leisurely, she originally planned to perform a delicious expression, but she didn't need to perform at all, the wonderful taste danced on the tip of her tongue, and her expression was involuntarily enriched.

On the tip of the tongue, there is a salty mixture of bean aroma, the fatty part melts in the mouth, and the lean part is tender but not woody, and it tastes delicious except for the initial chewiness is the aroma of oil, plus a little sweetness.

The sweet flavor comes on a gentle basis, and it appropriately neutralizes the oiliness of the lost meat, giving you a lingering aftertaste.

"There's a mint aroma!" Huang Ying glanced at Qiao Zhi tentatively.

Qiao Zhi smiled: "Sister Ying, your tongue is so powerful!"

After saying this, Qiao Zhi felt as if he had used the wrong words, and corrected: "You have the talent of a food critic, I added wild mint water in the process of marinating the pork belly, so the sauce meat is made, and there is a very light mint aroma in the base." Wild mint grows in many regions of the country, but the water and soil are different, and the wild mint that grows is naturally different. The wild mint in Yunnan Province has a strong taste and is generally used in the same way as green onions, and the wild mint in Ezhou Province has a bitter taste and is generally used in medicine. I chose wild mint from Qianzhou Province, which is best used for dipping in water. ”

When Qiao Zhi described the details of this dish in detail, the guests smelled the aroma and looked at the meat, their appetite was great, Ding Kuan stuffed a piece of meat into his mouth, the taste was rich, the sweet sauce and wild mint perfectly balanced the taste of the dish, the fat part was like the top sashimi, the meat skin part was very Q elastic, soft and glutinous with a little chewiness.

Everyone ate happily, and after a while the plate was as clean as new, and even the sauce was poured into the bowl and eaten with bibimbap. ”

Qiao Zhi was also happy to see that the sauce meat was so popular, in fact, he was not as familiar with Northeast cuisine as other dishes, so he was still beating the drum in his heart, but according to his own understanding, the degree of completion was still very good.

"Catfish stewed eggplant is also delicious!" Huang Ying sweated from the tip of her nose.

Yuan Jingyao said with a smile: "This thief is very good and appropriate, and it has won my heart. ”

"Catfish stewed eggplant, support the old man", which shows the deliciousness of this dish.

Stewed with fresh catfish and eggplant, the fish and eggplant are mixed together, so that the catfish is fat but not greasy, the eggplant is fresh and fragrant, and the meat and vegetables complement each other.

The eggplant sticks to the aroma of the catfish, and the catfish has the flavor of eggplant.

Ji cuisine or Northeast cuisine, the taste is heavy, I like to put it

Soy sauce, a lot of soy sauce is put in the soup, but the strange thing is that the soup body presents a transparent feeling, and Qiao Zhi added the stock during the stewing process, which makes the soup body present a unique visual beauty.

Lu Yi took a bite of catfish meat, the taste was very tender, put it in his mouth, and the tender fish meat spread on the tip of his tongue with the smell of oil.

"This eggplant is so delicious!" Lin Dong ate this dish for the first time, and when the eggplant stewed softly entered the mouth, he was fascinated by the soft and glutinous flavor with a burst of eggplant aroma.

Everyone was welcome, and for a moment only the sound of food was chewing.

Qiu Curtain looked at the scene in disbelief, and she found that all the audience, including herself, were swallowing saliva, which was a wonderful experience.

After dinner, the guests got together to chat, Qiu Lian found that Qiao Zhi did not join, but prepared the next morning's food next to the stove, he did not have the slightest unhappiness, on the contrary, immersed in this seemingly boring work, he enjoyed this fun.

Xin Yi and Lu Yi would come over and say a few words to Qiao Zhi from time to time, looking like they wanted to help, but they were actually worried that he would be bored, chatting with him to relieve boredom, they both tacitly did not apply for help, because Qiao Zhi didn't need it, and it would increase the trouble for them to join.

Finally at night, the staff called it a day, and Qiao Zhi was also ready to work.

"You can go and rest. Qiao Zhi and Qiu Curtain said.

Qiu Lian smiled: "I don't seem to be able to help with anything. ”

Qiao Zhi smiled dumbly: "You accompanied me quietly from beginning to end, and you didn't always help like Zhou Chong, I am very satisfied." ”

Qiu Curtain said goodbye to Qiao Zhi, took his clothes to a special place to wash up, although he didn't do anything all day, his body was tired, he couldn't stop yawning, he didn't want to move, he just wanted to sleep.

The next morning, Qiu Curtain was attracted by a strange aroma, slowly opened his eyes, got out of his sleeping bag, and stretched.

"Good morning!"

Even if they didn't know each other, they greeted each other warmly, and many people gathered around the camp stove.

Qiu Lian saw Qiao Zhi's figure, and secretly exclaimed that he was worse than the boss, and he had to be criticized.

Qiao Zhi prepared more heartily, in addition to the bacon flatbread, there was also fried flour as a second choice.

The decoction soup has a unique taste, the soup is boiled with bones, the heat is just right when the powder is fried, fry until golden brown, put it in a bowl, pour a bowl of thick soup, the soup is also put sesame paste, and finally sprinkle with chili noodles, coriander, and minced garlic.

Qiu Lian took a bite, and the spicy chili pepper and the heat of the broth instantly poured energy into his stomach.

As for the bacon flatbread, the bacon is brown and red in color, the skin and flesh are clear, fat but not greasy, thin but not firewood, and the flatbread crust is golden in color, round as the full moon, separated layer by layer, crispy on the outside and soft on the inside, and has a strong and fragrant taste.

Huang Ying rubbed her sleepy eyes and walked over, and when she saw it, her eyes straightened, "A carnivore like me likes this mode of breakfast the most." ”

After breakfast, several guests began to carry out the tasks arranged by the program, going to a nearby ginseng planting farm to help the farmer and dig up some mountain ginseng.

These ginseng ginseng is artificially sprinkled with seeds and grows naturally in the primeval forest, and the price varies according to the growth period, most of them range from tens of yuan to hundreds or thousands. The price is much cheaper than wild ginseng, but its efficacy is not the same.

In the process of digging ginseng, the guests were happy.

Before leaving, the farmer prepared precious ginseng for everyone, and the guests did not refuse, inviting him to participate in the hometown banquet in the evening.

Qiao Zhi worked hard all afternoon, and finally set up two tables of banquets with auspicious cuisine, mainly Manchu cuisine. Jizhou is the hometown and important birthplace of the Manchu people, and the cradle of Manchu culture.

Qiao Zhi studied the court banquet and was very familiar with Manchu cuisine, he prepared "three sets of bowls" today, and the dishes cooked were served with "cup bowls", "medium bowls" and "seat bowls", so they were called "three sets of bowls", full of rituals.

The Manchu and Han banquets that modern people often hear about are the fusion of three sets of bowls and some Han cuisines.

Jiang Tao couldn't help but praise the assistant director, "This Qiao Zhi is really a walking Chinese food classic." He is proficient in all cuisines, and his cooking techniques are very professional. ”

The assistant director said: "Unconsciously, it's the last episode, and I'm really a little reluctant, I feel like I have to wait a year for the next season of the show, it's too long." ”

Jiang Tao also bowed slightly, and said with a smile: "I have been doing shows for decades, and I rarely have such strong feelings for a program. When other programs are completed, they are all relieved, but this program is reluctant. I have carefully analyzed it, because the guests and staff have injected emotion and enjoyed the fun they got in the show, and in silence, everyone injected a lot of subtle emotional resonance into the show, which also had an impact on the audience. ”

At the end of the banquet specially set up for the fellows, Qiao Zhi did not stop, preparing supper for the guests and the working group, which has become the biggest highlight of each episode of the show, because the guests and the staff of the working group are waiting for this moment.

Qiao Zhi prepares to make Korean cold noodles as a staple dish.

Cold noodles were invented in the Qin Dynasty and introduced to Korea in the Tang Dynasty, and it is also one of the traditional delicacies of Jizhou.

Noodles are the core of Korean cold noodles, and the standard of good noodles is gluten. The degree of authentic Korean cold gluten is "extremely difficult to bite".

Soups and sauces are also the key to Korean cold noodles, such as cold noodles with ice water, some sour white vinegar, a few drops of soy sauce, salt, sugar, MSG, a little minced ginger, minced garlic, coriander, and shredded cucumber.

Qiao Zhi used broth as the base, adding pear slices and shredded apples.

As for the seasoning, it is also a secret recipe, in addition to the crispy sweet kimchi prepared last night, there is also a secret "oil chili".

Qiao Zhi put the coarse chili powder with seeds into a bowl, added a little peppercorns, sesame seeds, salt, and poured hot oil on it.

After the noodles are mixed, they are covered with five slices of cooked beef, half a boiled egg, a little shredded egg skin on the side, sprinkled with sesame seeds, shredded seaweed, a little sugar, sesame oil, pine nuts, and finally poured beef broth and freshly squeezed pear juice.

"It tastes okay!" Qiao Zhi smelled the fragrance and nodded with satisfaction.

Xin Yi is the first person to eat crabs, the noodles are very strong, the thin noodles are transparent on the outside, slightly yellow on the inside, the fragrance is salty and fresh, and there is a slightly spicy feeling, directly pick up a chopstick, the bright red chili oil on the noodles is red and gorgeous, and there is a piece of cooked beef, "Ah woo", take a bite into the mouth, the slightly sweet taste of the wheat itself, the spicy taste of the red oil of the base material stimulates the taste buds, but then there is a fragrance of vegetables and fruits, it is the taste of pears and cucumbers, the crisp, sweet and spicy of kimchi, and it blooms in the mouth at this time.

The sound of "sucking and sucking" is endless!

Korean cold noodles are so delicious!

This became a common and wonderful memory for everyone on the scene at the end of the second season!