Xu Cheng himself was stunned.

When he first ordered, he didn't think much about it when he saw that the price of the extra-large eight-treasure porridge was in the triple digits, thinking that it was an ordinary extra-large portion. In his opinion, Jiang Feng's craftsmanship is far more than the price marked on the menu, and when he is on the celebrity chef list next year, if the ranking is still considerable, the price of his dishes can be doubled.

The celebrity chef directory of "Knowing Taste" is re-selected every 5 years, and the top 50 chefs around the world are ranked, although it is impossible to be completely fair and objective, but this is already the fairest selection that the public can imagine. The next selection will be in July next year, and the last selection Zhang Guanghang was on the list, although it was the tail of the crane, but it was also sensational enough, and the food magazine in France also published several special reports to introduce Zhang Guanghang, a rising star in the French culinary industry. In next year's celebrity chef selection, the culinary world of the flower grower is only afraid of ushering in a carnival.

And it's an unprecedented.

"This casserole ......," a gourmet, at the same table, couldn't help laughing, "It's the first time I've seen such a big casserole." ”

The chef's table next door also gathered around to watch the excitement, after all, such a large pot is not visible everywhere.

"My good boy, Lao Liang, do you have such a big casserole in your shop?" a chef asked someone close to him.

"I don't know, I've never used such a big pot for porridge, and such a big casserole is just custom-made. Lao Liang said that he was also an eye-opener.

"Mr. Xu, do you mind if I rub a bowl of porridge to drink?" Pei Shenghua knew that this eight-treasure porridge was boiled by Jiang Feng as soon as he smelled it.

If you haven't seen it, it's nothing, but now that you see it and smell it, you can put the eight-treasure porridge in front of you, and the taste of the eight-treasure porridge you drank during the previous game seems to be back in your mouth, and you can feel the smooth touch and sweet taste on the tip of your tongue. Pei Shenghua went to drink porridge from several familiar porridge masters after the competition, but he couldn't find the amazing feeling of drinking Jiang Feng's porridge during the competition.

"Please. Xu Cheng said with a smile, "You all come and taste it, this porridge will bring you surprises." ”

Xu Cheng rarely praised a piece of food so much, and everyone was very surprised, whether it was curiosity or to give Xu Cheng face, everyone scooped a bowl of porridge.

More than 30 people had a bowl of porridge per person, and the extra-large casserole was empty, and the waiter who was guarding the side quickly brought the casserole down.

"Master Xia, drink some porridge. Xu Cheng said to Xia Muqi.

"Good. Xia Muqi took her eyes off the vegetable wrapped chicken and scooped a spoonful of porridge.

entrance, stunned.

He had never drunk such an eight-treasure porridge, all the ingredients were so compatible, as if they were a natural pair, and everything was so just right. Xia Muqi's sense of taste has been seriously degraded, almost to the point that there is no taste when he eats anything, but he can smell, see, and feel, even in such a cruel world without taste, this porridge is a rare and beautiful feeling.

"Does Master Xia want to eat Caibao Chicken?" A diner sitting next to Caibao Chicken had already noticed that Xia Muqi had been staring at Caibao Chicken from the beginning, and turned Caibao Chicken to Xia Muqi.

Xia Muqi subconsciously wanted to refuse, since Li Fen's death, he had never made this dish again, nor had he eaten this dish, and people who knew him thought that he was extremely disgusted with this dish.

But looking at the vegetable wrapped chicken in front of him, it was difficult for him to refuse.

I sandwiched a vegetable wrapped chicken, and when I took a bite, I couldn't eat it or feel it.

"Unappetizing?" Xu Cheng asked, looking at the vegetable wrapped chicken on the plate and thinking it should be okay.

"The teeth are gone. Xia Muqi said.

Everyone was drinking eight-treasure porridge, surprisingly quiet, even Pei Shenghua, who was talkative, took care of drinking porridge first, and then spoke after drinking. The reporter looked strange at the press table, and discussed whether to order a porridge as well.

"Reporter Hu, why don't we wait until we're done with it, let's order a bowl of porridge to cushion our stomachs?" asked Tang Camera.

The dishes on the table were already cold by the time they moved the chopsticks, and only Reporter Hu tasted a piece of the shredded yam, and no matter how rich the leftovers were, they were not as comfortable as a bowl of hot porridge.

"Look at it again, the table dishes haven't been served yet, and we should be able to eat two bites of hot dishes. Reporter Hu's heart refused, he just looked at the menu, a bowl of porridge costs more than ten yuan, it is better to go back and eat pickled vegetables and fried rice downstairs for ten yuan and be full.

Everyone was still drinking porridge, and Jiang Weiming's cannon dolphin was served.

About ten catties of suckling pig, after slaughtering, take out the internal organs and fill the jujubes, and the outer layer is coated with a layer of grass and mud and put it into the fierce fire to burn it is a cannon. According to the practice of the Western Zhou Dynasty, after the fire is burned, the husk is removed, the film on the skin is removed, the rice flour is pasted all over the surface of the suckling pig, and it is fried in a pot of anointing oil. Then put the fried suckling pig plus seasoning into the small ding, put the small ding into the big ding, add soup, and burn it for three days and three nights to be completed.

Such a complex method of cannon dolphin can almost be regarded as the pinnacle of the creativity and imagination of chefs in the Western Zhou Dynasty, when raw materials, seasonings and cooking techniques were extremely scarce.

After a thousand years, if you still use this method to make a cannon dolphin, it will inevitably seem a little too disrespectful to one of the eight treasures of the Western Zhou Dynasty. Jiang Weiming's practice is a simplified version of Jiang Chengde's practice back then, and the simplified thing is the ingredients, not the steps.

At the beginning, the cannon dolphin could also be regarded as one of the table-pressing dishes in Taifeng Building, and such a dish was definitely served to the guests at a banquet.

At that time, Taifeng Lou was still the first restaurant in Beiping, and in addition to the gourmets, there were also dignitaries and dignitaries who wanted to taste more than they wanted to face. Fill it with whatever is expensive, add what spices are expensive to the porpoise, and the price of a porpoise is more than a thousand gold.

Jiang Weiming vaguely remembered that for a period of time, the gentlemen in Beiping City were not even more expensive than the plays raised by anyone, and the plays that were held by those who were popular became popular, and the guns and dolphins that were ordered by those who were changed were more expensive, and who used more ingredients to find. It's really embarrassing for Jiang Chengde, using so many strange ingredients and spices to make cannon porpoise, the taste is not bad.

Jiang Weiming's cannon dolphin today is the same as what Jiang Chengde taught him. The inner belly of the suckling pig is filled with jujube mud and put into the fierce fire, the jujube in the abdomen is taken out, filled with fresh bamboo shoots, mushrooms, duck meat, pigeon meat, glutinous rice and other ingredients, the film on the skin is removed, and the soup is stewed in the broth, and finally the sauce is brushed on the surface and roasted over high heat.

After the cannon dolphin comes out of the pot, it is just like what Jia Siqian wrote in "The Essence of the Name": "The color is the same as amber, and it is like real gold, and the entrance is eliminated, strong as snow, moist with slurry, and special and ordinary." ”

Several waiters each carried a copy of the porpoise, not only the porpoise in their hands attracted attention, but the fragrance of the porpoise also made it difficult not to notice it.

I joined the queue lottery before, but in the end I missed the 1,000 yuan voucher because of my African ancestry, and because my daughter wanted to eat out of her own pocket, the daughter of a family of three who came in to eat out of her own pocket jumped up excitedly when she saw the cannon dolphin in the waiter's hand, pulled her father's sleeve, and kept yelling.

"Roasted Peppa, Daddy, look, it's Roasted Peppa!" the daughter was as excited as if she had seen a live Peppa pig.

"Wenwen, be quiet, other uncles and aunts are still eating!" her mother warned her in a low voice, telling her with her eyes that if she didn't shut up, the consequences would be serious.

Wenwen could only turn down the volume, tugging at her father's sleeve and saying, "Dad, I want to eat baked Peppa too!"

Wenwen's father: "...... Don't you like Paige very much, isn't Paige your friend, how can Wenwen eat her friend?"

"But the baked Peppa smells good. Wenwen's words are irrefutable.

Wenwen's father: ......

Resigned to picking up the tablet, the moment he saw the roasted Peppa, phew, and the porpoise, Wenwen's father's heart was cold.

What kind of roast suckling pig is this, is it roasted with Peppa Pig? How is it more expensive than the MCM bag that his wife fancies!

When he saw the words that needed to be booked in advance, Wenwen's father breathed a sigh of relief, and the tablet was shown to Wenwen, who was already in the first grade of primary school and could guess the words: "Look, the baked Peppa has to be booked in advance, and I can't eat it now." ”

Wenwen sadly resigned herself to her fate.

Wenwen's father breathed a sigh of relief.

Thanks to the store, grilled Peppa, phew, and porpoise still need to be ordered.

It would be nice if Mapo Tofu could put a little less peppercorns, Wenwen's father said that his mouth was numb.

.com。 Wonderful Book House .com