"See?"

"It used to be Lord Bellor's palace!"

"The floor is covered with Xiuyan jade, which is called pomp. ”

Walking into the courtyard, Shen Feng stepped on the light green warm stones all over the ground, and he didn't know if he thought it was a foot massage.

"The most important feature of the family banquet is that it is highly personal, which can not only reflect the host's attitude to life, but also highlight the unique hospitality. Meifu opened in 03 to welcome guests, mainly dealing in the private dishes of Peking Opera master Mei Lanfang, and the dishes are in charge of his private chef. ”

Keer walked while introducing, the surrounding environment is elegant, everywhere bamboo thin shadow, the scenery is charming, I heard that one of the old jujube trees is nearly 300 years old, there are two old foreign cars parked under the tree, props in the movie "Camel Xiangzi".

Coming to the end of the narrow corridor, the glass waterfall, the cabinet displays the line used by Mr. Mei Lanfang when singing "The Lady is Drunk", which has a history of more than 70 years, antique, graceful and charming.

Walking further in, the courtyard gradually opens up, and the Ming Dynasty's tethered horse stone stands, as if waiting for the arrival of Wusheng......

Three in and three out of the courtyard, plum hall, orchid hall, fang hall. Shen Feng looked at the bluestone wall, regularly changing the time token, indicating the climate and temperature, and also indicating the variety of dishes at the moment.

Each hall is not big, and there are four square tables, and the walls of the room are hung with old photos of Mei Lanfang living or performing, and I heard that there are more private rooms in the backyard.

I have to say that the history of each photo and furnishing and the story behind it seem to take people into the life of a Peking Opera master, like enjoying an old film movie, or a Peking Opera full of charm, telling the past scenery of a generation of famous Dans.

Even Mei Lanfang's graceful singing faintly flowed in the air, and the atmosphere was like a world away, which was intoxicating.

That's the bottom line.

"Hurry up and record a video!" While there was no one, Ke'er whispered: "Record some material first, in case people don't let us record in the end, we also have something." ”

Shen Feng gave a thumbs up, hurriedly started, first swept the environment, Ke'er smiled like a flower and said: "Today I will take you to explore the four legendary private dishes, and there is a mysterious celebrity at night!"

"Plum vegetables pay attention to beauty, clean sound, health, and stop fat. There is no menu, regardless of the number of people, the guests are treated according to the banquet, the fee is charged by the table, and the dinner is ...... in the evening"

Standing in front of the photo wall, he introduced: "The boss here is called the owner, the manager is called the manager, the menu is written by the manager himself, the dishes come from the 600 dishes handed down by Mei Lanfang's family, and the four chefs are the descendants of Mr. Mei's family chef Mr. Wang Shoushan." ”

"Because of Mr. Mei's profession, he is the best at light methods, there are no spicy and stimulating seasonings here, but light does not mean light and tasteless, there is no other taste!"

"You see that the table has long been set up sprinkled with gold and red paper, and the names of the dishes are written on it with a brush. The waiters are all kind and kind sister-in-law Mei, about 40 years old, dignified and steady, dressed simple and elegant, and the charm still exists......"

Shen Feng's operation is as fierce as a tiger, trying to collect materials as much as possible, this kind of high-quality private dish attaches the most importance to privacy, and must start first.

At half past eight, I finally met the legendary Chen Xiaoqing, a middle-aged uncle with a dark face, chubby, and shy like a girl when it comes to food.

Simple and polite, the three of them sat down, Ke'er first raised the tea, and saluted Chen Xiaoqing: "Every time I can't resist the temptation of food, I always think of Mr. Chen's words......"

"Why is my mouth always full of saliva?"

"That's because I love this land so much!"

Everyone laughed, and Chen Xiaoqing also showed her signature smile and explained: "My motto is that life is just about eating and drinking, don't think about poetry and distance, and cherish every meal." ”

Shen Feng couldn't help laughing, in fact, he had also seen the round table pie, and he was very impressed by Chen Xiaoqing. Especially the first two parts of the tip of the tongue are simply masterpieces, but unfortunately the third part hit the street, I heard that it was because he jumped from CCTV?

"Actually, I'm also a fan of Kerr's food!" Chen Xiaoqing said with a smile: "It's very professional, I really hope there are more self-media like you." ”

Ke'er hurriedly said a few polite words, took out the menu and handed it to Chen Xiaoqing, and said modestly: "Where, I hope to have the opportunity to learn more from my seniors." ”

"Hey, it's too serious, isn't it?" Chen Xiaoqing was afraid of the embarrassing atmosphere, so he joked: "I'm not so godly, it all depends on the strength of the team, and it's not just us behind the scenes, there are many behind-the-scenes heroes." ”

"Anthropologists, sociologists, master chefs, and of course, most importantly, gourmets, such as Mr. Cai Lan......"

"At that time, we wanted to find out when Yusheng appeared and what its development process was, so we approached Professor Yu, and she could answer our question. ”

"If you want to know when the dietary pattern of Nanmi and North was formed, and what is the yield per mu, I found Professor Han of Peking University, who can provide all the background of agricultural geography and planting history. ”

Later, because of a commentary in the film, which was only about 20 words, Mr. Yu wrote us a reply letter of more than 4,000 words "The Preliminary Examination of Yuqing", which was really moving. ”

"There are also various scientific advisors, certain foods that are obviously harmful to health, must be screened out, try not to be put into the show, or give effective tips to the audience. ”

"If you want to explain why something is delicious, if many people don't know why mutton is tender, we will tell everyone that mutton is tender because it is fat, but a person in the Yangtze River basin may think that fat mutton is tender."

"The fat content of lamb is the one that determines the taste, the fat content is from 1% to 7%, the flavor is incremental, in this range, every percentage point increase, the taste is on the next level, 7% is a critical point, and then it will appear fatty. ”

"At that time, we knew these data, and in the film, we would not simply say that the mutton was very tender, but that under the fat fat, the meat was extremely tender, which was a causal relationship. ”

"Maybe only five out of 10,000 people know what it means, but it's our job to get the right meaning across. ”

After chatting for a while, the atmosphere was very relaxed and relaxed, after all, they are all foodies, and with Cai Lan's introduction, there are many common languages.

Sister-in-law Mei sent a few dishes, pointed to bowls of porridge, and greeted: "This is one of the Mei family's signatures, mandarin duck chicken porridge, you must try it." ”

Shen Feng took the blue and white porcelain bowl, the chicken porridge was like a Taiji diagram, half of the soup was white than snow, and half of it was green than jade, and they cherished each other.

Chen Xiaoqing looked at Ke'er and said tentatively, "How does it taste?"

Ke'er took a sip and commented without stage fright: "The so-called chicken porridge does not have a grain of rice in the whole bowl. The chicken is boiled for at least one day and one night, rotted into a puree, and then vegetables are selected according to different seasons, made into vegetable juice, and adjusted into a Tai Chi shape. The taste is light, and the color and flavor are complete. ”

"I really can't hide your tongue!" Chen Xiaoqing said with a smile: "Before Mr. Mei performs on stage, he likes to drink porridge two hours in advance. No more meals near the performance, which meets the standard of full and hungry singing. ”

"Yuan Mei's "Suiyuan Food List" also has chicken porridge, the fat hen peels the breast meat with a knife, scrapes it finely or planes it with a knife, and it cannot be chopped, and it is not greasy to chop. ”

"The fiber of the chicken is kept from being destroyed, and then the soup is boiled with the rest of the chicken, and the fine rice flour and minced ham are added to make porridge. ”

"Over time, develop a three-no-fear eating habit: don't drink alcohol, don't eat offal, don't eat braised pork and other things that are too greasy. Afraid of phlegm, afraid of eating cold drinks before and after the performance, afraid of hot throat being dumb. ”

"Throughout his life, he pays great attention to protecting his lungs and throat, and it is said that he will also take a piece ......of Sydney pear when he sleeps to nourish his lungs and protect his throat, suck the lungs and fire, and take it out and throw it away the next day, and he will not be sloppy at all."

Shen Feng looked at the excited faces of the two foodies, one big and one small, forget it, it seems that he doesn't even need to praise him, so he should eat it with his head bored.