Secretly saw Shen Feng nodding, since the local tyrants are not afraid, come to a big plate!

Seeing the waiter leaving, he breathed a sigh of relief, and when he saw that there was no one around, he took out his mobile phone and started recording.

"Today I came to the Diaoyutai State Guesthouse with my friends for dinner, and ordered a few chef's specialty dishes, which is worthy of a state banquet, and you see that even the tableware is specially customized ...... Jingdezhen."

Shen Feng stepped back slightly, not affecting the shooting, looking at a set of yellow-bottomed dragon pattern seawater plates in front of him, it was really domineering!

"The executive chef here is called Hao Baoli, a special chef, who is in charge of 200 chefs in 18 buildings. ”

"Replaced by the minister of management in the imperial dining room in ancient times, the emperor's absolute confidant!"

"I heard that as long as you have come once, you will establish a personal food file, and you will definitely be more satisfied with it next time. ”

Zhao Keer secretly took pictures of the surrounding environment, and when she saw the waiter serving the food, she quickly put away her mobile phone.

Looking at the colorful and fragrant dishes, waiting for the waiter to leave, he took out his mobile phone and took a beautiful picture of each dish.

"Take me!" handed the phone to Shen Feng and said, "Step back and take a panoramic view of my upper body." ”

Shen Feng pouted, you entered the working state very quickly!

Seeing that Kerr finished checking her makeup, she raised her phone and signaled to start.

"This is gastrodia steamed fresh fish ......" Keer faced the camera and showed: "Gastrodia can drive wind, nourish the brain, lower blood pressure, and have a dredging effect on the liver." Fish belongs to the soil in the five elements, which can strengthen the spleen and stomach, and is most suitable for spring and autumn health. ”

Picked up the chopsticks, went straight to the back of about two inches under the head of the fish, leaned to the tip of the nose and smelled it, and said with a smile: "This is the best essence of the whole fish, I dare to say that in addition to gastrodia, it should also be added to the Chuanqiong!"

"Because gastrodia is slightly spicy, with Shangchuan Qiong, it not only tastes sweet, but also has a better food tonic effect. ”

Slowly put the fish meat into his mouth, closed his eyes, and said with a face full of enjoyment: "Well, it is tender and juicy, and it melts in your mouth, as if in March, the river melts, and the fish gets a new life." ”

"It seems to be happily cruising between the clear springs and streams, the bitterness of the gastrodia, the bitterness of the Sichuan dome, just like after the cold winter, the fish meat is reborn, more silky and soft, and the layers are clear. ”

Putting down the chopsticks, the whole person burst out with unprecedented confidence and calmness, and commented seriously: "I feel that the taste of gastrodia is still a little heavier, and the amount should be fine." When processing, if you soak it in rice washing water to soften, it can not only remove spiciness, but also increase the fragrance of gastrodia. ”

The second chopsticks picked up the fish face and said: "As the saying goes, eat the head of the fish in winter and the tail in summer, and eat the yellow flowers and autumn crabs in spring." In the summer, it is hot, and the fish swim more in the water, so the tail is the best to eat. ”

"On the contrary, in early spring, the nutrition of the fish is concentrated on the head, so the meat near the mouth of the fish is the essence. ”

"Sure enough, the taste is slightly different, if the former is smooth and tender that melts in the mouth, then the fish face is more agile and chewy. ”

"The fibers keep jumping in the mouth, as if the fish is struggling to jump out of the water, celebrating the passing of the cold winter and welcoming the peach blossoms in spring......"

"Do you know that in the past, bandits took hostages and asked for money, first starved the meat ticket for three days, and then ate fish, specifically to see where the first chopsticks were clamped?"

"If it's a fish face, it's a rich master in the family, serve it well, and turn around and slaughter it. If it is a fish belly, then raise it for a few more days, which is somewhat oily and watery. ”

"Those who eat fish tail with chopsticks for the first time are definitely poor eggs, and it is a waste of rice to deal with them as soon as possible. ”

Shen Feng looked at the gushing Ke'er, and secretly swallowed his saliva, I am hungry when I say it!

At this time, Zhao Keer seemed to be in a state of selflessness in the face of food, picked up a piece of sea cucumber, put it in his mouth and said: "Full of elasticity, Liao cucumber meets abalone juice, fully absorbed, like a depth charge, erupting between the teeth, the feeling of a storm sweeping the mouth." ”

"It's like a mermaid in a fairy tale, lying lazily on the reef, her tail gently beating the water, setting off ripples, which is beautiful. ”

"Authentic Lushun sea cucumber should be produced in the sea near Iron Mountain, and the sweetness is far from being comparable to Kanto ginseng!"

Pick up a piece again and show it: "You see that the real sea cucumber meat thorns are irregularly reduced, and the most precious one is the three and a half edges. ”

"Radix cucumber, Po ginseng, plum ginseng, square cucumber, bald ginseng, although they all say that the cucumber is the best, but it also depends on what kind of dish ......"

"For example, this abalone buckle sea cucumber, I personally recommend using plum ginseng, the flesh thorns are large, the tube feet are small and dense, the mouth is slightly biased towards the ventral surface, and the water absorption is stronger. ”

"It can be added with rich abalone juice to make it even fuller, after all, the cost of abalone sauce here is not low. Live ducks, old hens, pig's trotters, keels, meat skins, and Jinhua ham with scallops......"

"Boiling on a low fire for twelve hours is not cheaper than the cucumber!"

Scoop up a large spoonful of abalone juice with a spoon, pour it over the Wuchang rice, and take a bite......

Shen Feng is drunk!

"Clear soup lion's head!" Zhao Keer suddenly said excitedly: "The prime minister's favorite dish back then was not light, fat but not greasy. ”

Shen Feng hurriedly took a close-up, the pale yellow lion's head, soaked in milky white broth, and dotted with two pieces of green vegetables next to it, refreshing and simple.

"The classic of Huaiyang cuisine, you see the plump form, like the head of a lion, formerly known as sunflower chopping meat. ”

Gently picked up a piece, put it in my mouth, and couldn't help muttering: "Instantly turned into rich gravy, like nectar after rain, sweeping the dry earth, my taste buds are like hungry elves, all jumping with joy!"

"Pine nuts...... Vanilla...... Bamboo shoot tip ...... Cai Yang...... Red Ginger ......"

"The fragrance is wave after wave, like a surging river, so hi!"

"Good one-handed work!"

As if discovering some mystery, he quickly picked up another piece of lion's head, held it flat in front of the camera, and after careful observation, he said with satisfaction: "You see, from meatballs to lion heads, the biggest difference is in chopping and cutting." ”

"The result of the so-called chopping is similar to minced meat, and the subsequent process of cutting and pounding or throwing is obviously more complicated and delicate than the former. ”

"Wang Xiaoyu, the chef of the Qing Dynasty gourmand Yuan Mei, once chopped the fat and thin pork into minced meat and made it into a lion's head for the owner to comment. Yuan Mei left only seven words after eating: the meat balls should be cut, not cut. ”

"The chef uses fat pork belly and thin pork belly to cut into small pieces by hand, and adds other accessories to blanch them in a beaten dough, and then serve them with a clear soup with cabbage sum. ”

"If I'm not mistaken, this lion's head should follow the ancient method of Yuan Mei's Suiyuan food list, eight treasure meat balls!"

Shen Feng was shocked,

This is the legendary serious nonsense?

"I think that at the first banquet of the founding of the country, 600 distinguished guests attended, and after the feast, the waiter was surprised to find that there was not a single lion's head left!"

The more Zhao Ke'er spoke, the more excited she became, pointing to a purple casserole and saying, "This is the legendary Diaoyutai No. 1 soup!"