Anyway, he is an ideology, and Su Zifang tasted the deliciousness of the sheepskin filigree with confidence.

The dishes stir-fried in mutton fat are mellow, the flavors of chili, cumin, and Sichuan pepper are stir-flicking (yù), and the lamb tripe (shēn) is crispy and springy, mixed with shredded green pepper and shredded carrots, relieving greasy and refreshing the mouth. Su Zifang ate a whole plate, and he was still a little unsatisfied.

The square-faced chef spoke again: "Your baby tastes it, is it the same taste as you?"

"Master has done better. Ma Jingfu didn't have a bar this time, lowered his head and admitted: "Smell the taste, you know that the master has done a good job, the natural fragrance and peppercorn flavor are full, the spicy taste is hidden in it, and finally the moisturizing of mutton fat." The entrance is fragrant, spicy and fresh, and the aftertaste is sweet. ”

"Hmm. The square-faced chef's face was much better, and the iron spoon in his hand knocked on the mouth of the pot: "Since you want to learn to roast the tail banquet so much, you will make sheepskin filigree today, and you are not allowed to eat if you can't do it well!"

Hearing that Master (yǔn) had allowed himself to start learning to burn the tail feast, Ma Jingfu immediately jumped up and cheered: "Yes, thank you, Master!"

"But before you learn, there are a few things that you have to make clear (qíng) with you. The square-faced chef said in a deep voice.

"Master, you say. Ma Jingfu stood aside obediently.

"Do you know the origin of the roast tail feast?" said the square-faced chef.

"Yes!"

Ma Jingfu nodded and said aloud without waiting for the master to ask: "The roasted tail banquet was a popular banquet in the Tang Dynasty, when a new official took office or an official was promoted, and a banquet was held to entertain relatives and friends who came to congratulate him. The allusion of taking the carp to leap over the dragon gate and burning the fish tail to turn into a real dragon is one of the most famous banquets in Shaanxi Province. ”

"Well, you remember it well. ”

"The roasted tail banquet began in the Tang Dynasty and ended in the Tang Dynasty, only more than 20 years before and after, but it has become a cuisine on the same level as the Manchu and Han Dynasty banquets, for two reasons, one is because the dishes are exquisite, which is the embodiment of the peak of Tang Dynasty cuisine. Another reason is that this banquet represents the highest level of celebratory feasting, and it is also the best banquet that a Shaanxi chef can learn. ”

After the square-faced chef finished speaking, Ma Jingfu suddenly interrupted and asked.

"Master, why do you learn instead of doing?"

Su Zi let go for a moment before he realized the depth of Ma Jingfu's problem.

Ordinary people will probably only be excited to ask how to learn such a banquet after hearing it, but Ma Jingfu is concerned about why this is only the best banquet that can be learned.

"If you've already asked this question, you must have the answer, so why do you need to ask me again? ”

The square-faced chef smiled and nodded, very satisfied with Ma Jingfu's reaction.

"After all, cooking is a way to look at people, and if you learn the practices of your predecessors and stop there, you can only learn, but if you continue to improve according to the situation and make dishes that surpass those of your predecessors, then you can do it. For example, the roasted tail feast, how many seasonings and new ingredients have been added since the previous dynasty, what the Tang Dynasty made and what it does now must be different. ”

"If you can think of this, the Burning Tail Feast will not be buried for you. ”

"I reconstructed the roasted tail feast from a copy of "Wei Juyuan's Cookbook" that I got by chance, because the records on it are relatively simple, many dishes only explain the ingredients used, and there is no method at all, and many dishes are made according to the comparison of ancient books. ”

"What I teach you is what I have studied now, and if you (rì) make a new discovery, you will change it, and there is no rule to continue the orthodox practice. Got it?"

"Got it!" Ma Jingfu nodded solemnly.

"Master, don't worry, I won't bury the Burning Tail Feast!"

"Okay, okay! When you say that, Master will be relieved. ”

The picture stopped suddenly, and within a few seconds, a cooking table appeared, Ma Jingfu stood aside, and some ingredients were placed next to him.

A subtitle slowly appeared.

"Roasted Tail Food List", derived from "Wei Juyuan Recipe", records 58 kinds of dishes such as porridge, rice, cakes, chicken, sheep, fish, cow, bear, deer, turtle and rabbit, etc., covering more than 10 cooking methods such as steaming, frying, frying, stir-frying, simmering, boiling, etc., which is the embodiment of superb cooking dishes in ancient China. ”

As soon as Su Zifang finished reading this paragraph, the picture changed suddenly.

Ma Jingfu poured 牛 (nǎi) into a small pot, removed it from the heat after boiling, added vinegar when the temperature was lowered, poured it into a mold like making tofu, squeezed out the water, and steamed it in the pot to form a golden pancake.

The picture changes again, Ma Jingfu takes out a piece of dough, adds ghee, honey, and pulls it into long strips after forming the dough, and then wraps it into a double-strand twist pattern with a special technique to flatten it, deepens it in the oil pan until golden and translucent, sprinkles it with black sesame seeds, and after it comes out of the pot, the name is also shown - Jushengnu.

......

This process was repeated fifty-eight times, and the first video of the Tail Burning Feast finally ended.

Su Zifang looked at the panel and was a little relieved for a while.

The video just now is really good from the teaching level, and he watched it with relish at first, but later on, he felt that the names of these dishes were good, and it was a brain-drain.

It's easy to guess what it is, for example, the Queen Mother's rice is actually the current yellow rice bowl, the mandal-like sandwich is a bit like the Northwest scones, the bright shrimp is completely grilled shrimp, and the concentric prickly is the air-dried concentric knotted (ròu) preserve......

Some of the other strange ones are not even recognizable by the name of the dish.

Who would have thought that this was a soup made of mandarin fish? Su Zifang thought it was a snake (ròu).

Sweet snow is actually a sweet cake made with honey and burned.

Xijiang material, what a poetic name, is a ball made of Western five flowers.

Eight immortal plates, the whole goose is roasted, boneless, and cut into eight plates.

Now, after reading all fifty-eight dishes, Su Zifang is confident that he will not lose to Yang Qiong in choosing a name.

What kind of white jade palace city? Where is it better than Xiao Tianshu! What kind of flame glass cup is there, which is extremely exaggerated! Isn't it more temperamental to change it to a smallpox sac? The most amazing thing is Wensi tofu, which should be changed to an immortal face.

This feeling lasted until he opened the second video, and finally got better......

Video playback, picture change.

The camera starts from the back kitchen of Quting Restaurant, bypasses the lobby, the main entrance, the crowd, the street, the township, and finally stops in the next house.

The furnishings in the room were very ordinary, and before he could take a closer look, two lines of dialogue sounded on his side (shēn).

Di ...... Mountain, you ...... Ahem...... Why did you get here!"

"Master, now that the market is moving, the restaurant is closed, and I am here to take care of you. ”

"The apprentice is not filial, you can't take care of you when you are sick......

Su Zifang looked up and saw that Ma Jingfu was older than when he was making Phnom Penh cabbage, lying on the chuáng with white hair and white beard, and his eyes slightly closed.

Di Shan stood by and waited, full of worry.

"I, I'm fine!" Ma Jingfu stubbornly sat up (shēn), took out an oiled paper bag from under his pillow and handed it to Di Shan.

"This ...... This is...... The "Wei Juyuan Cookbook" passed to me by your master, which ...... It is written...... Roasted tail feast, 58 dishes. I've taught you all the methods. You must pass on this book!"

Di Shan took the oil paper packet and was silent for a few seconds and threw it aside.

"Master, I don't want it!"

"Why?"

"In this situation, the village is starving to death, who can afford this, it is better to change some rice and (ròu) to make up for you (shēn) Zi, anyway, I have a craft, and I can't starve our master and apprentice wherever I go." Di Shan's eyes were resolute.

"Do you know what this is?"

"Isn't it just an incomplete cookbook, Master, I don't understand, you have learned all the dishes, why do you still treat this as a treasure!"

Ma Jingfu's eyes widened, and he didn't know where he got the strength, so he hit Di Shan (shēn).

"This thing is a national treasure!"

"Tail Burning Feast!"

"How many years have the things of the Tang Dynasty been lost in the middle?

"There is only one book in the country, and you said that you will exchange it for rice?"

"I ...... Don't say I have a breath, even if I starve to death, I can't exchange it for money!"

Ma Jingfu angry (xiōng) mouth ups and downs.

Di Fei listened to the words, and didn't dare to argue anymore, lowered his head and muttered in a low voice: "Now everyone in the city doesn't eat this, they all go to eat Westerners' steak, coffee, ......."

"Put (pì)!"

"I've heard Boss Chen say that those dishes made by Westerners, the beef (ròu) is not cooked and served on the table, so what is more bitter like traditional Chinese medicine, is it something that people eat?"

"Even if you can eat it, it's not something from our Chinese ancestors!"

"Di Shan, your master and I have never been outside, I only know that this Xijing City is the ancient capital of the thirteen cities, and this roasted tail banquet is something that the emperor of the Tang Dynasty has eaten. ”

"This thing is not my Ma Jingfu's, nor is it your Di Shan's. ”

"This is the glory of our Shaanxi cuisine and the inheritance of our China!"

"In the middle of China, five thousand years of drinking purity, it can't be in the hands of my Ma Jingfu, otherwise I will be a sinner!"

"Ahem!"

Two coughs, a pool of red blood, Ma Jingfu's expression suddenly dimmed.

"I'm old and don't have a chance......"

"You promise me that when this (rì) is over, you will hand over this thing, as well as the roasted tail banquet I taught you, to the state, so that the whole country will know that our Shaanxi cuisine is very beautiful!"

"Master......" Di Shan looked at Ma Jingfu nervously, his mouth half open, and tears welled up in his eyes.

"You...... You...... Remember!"

"Quintessence of the Nation...... Craftsmanship, these two ...... Like, let's ...... Can't lose it!"

The screen suddenly turns black.

Su Zi was inexplicably relieved.

The second video is probably Ma Jingfu's last words......

With a sigh, Ma Jingfu's last words echoed (dàng) in his mind.

"Quintessence, Essence, Inheritance ......"

He suddenly thought of his task of Huaxia Cuisine, thought of Song Xu, thought of Yuan Mei, thought of Ma Jingfu, and thought of Xue Yi.

It seems that their efforts are all to make the development of Chinese cuisine better?

Su Zifang's eyes suddenly turned red.

Originally, he was still hesitant to make a banquet, and he instantly made up his mind that in this competition, he must make a table of roasted tail banquets that surprised everyone.

He believes.

The system showed him the production process of the roasted tail feast with an almost close-up shot, not only so that he could learn it, but also hope to pass on the roasted tail feast.

Calming down, Su Zifang took out a pen and paper, and slowly wrote down the practice in the system video.

"Roasted Tail Feast - Tang"

"Producer - Ma Jingfu"

"The First Way – 金 (rǔ) 酥"

......