"This is the Tan family cuisine?" Hu Er looked at the tableware on the table and asked puzzledly: "The Tan family cuisine should be regarded as a palace dish, right?

Hong Yuqing said with a smile: "In the Palace Museum, you can query the Qing Dynasty court food archives, and if you look carefully, you will find that there are so-called 'vulgar dishes and vulgar food' every day." And the big dishes you said about abalone ginseng wings are actually decorations, served up and down and going through the motions, which is the dragon set in the banquet, and the real food is the home-cooked food you are talking about now. ”

"Really?" Hu Er was a little stunned and didn't believe it: "Is this kind of messy stew too?"

Hong Yuqing said: "This is all true. In the high-end mountain and sea delicacies that we hear now, those so-called 'famous dishes' are well known to everyone, such as 'Buddha jumping over the wall', 'Nine Treasures Braised Stew' and the like, which sound very elegant, and there is a beautiful story behind it, in fact, it is nothing more than 'big messy stew', just like Qianlong's favorite 'stewed hanger', which is made of all kinds of pig water mixed stew, and if pork is added to it, it is called 'hodgepodge', and now many housewives in the northern capital can make an original 'stewed hanger' and 'hodgepodge'. And these are all dishes in the imperial diet of the Qing Dynasty. Just because there has been no elegant name, so it is not as famous as "Buddha jumping over the wall" and "Nine Zhen stew", in fact, this is the real court dish, but "Nine Zhen stew" and "Buddha jumping over the wall" are not. ”

Xiao Peng blinked: "Aren't all palace dishes all delicacies from the mountains and seas?"

"Of course not!" Hong Yuqing pointed to a dish on the table and said: "This dish is called 'fried spinach with small shrimp and oil residue', which is made of the remaining fat residue after refining lard from pig fat, the method is to cut the high-grade lard fat into finger-sized meat cubes, and the meat fat residue left after refining the lard is browned in color, and it tastes fragrant and green, and then select purple root and small spinach to blanch in sections, and then fry the live river shrimp with shrimp oil after frying it thoroughly, and put the meat fat residue and spinach and half of the river shrimp into the pot after the green onion and ginger rice are fried together, adding salt, soy sauce, broth, The cooking wine is cooked together and put on a plate, and the remaining dried shrimp is topped. The raw materials are simple, and it can even be said to be made of 'scraps', but after it is done, you can also see that the color is red, yellow and green, the taste is fresh and fragrant, and it is not greasy and appetizing. ”

"These are shredded pork soup rice, also known as shredded pork hot rice. Use old rice to make it, stir-fry the shredded meat, season with clear soup, blanch the rice with clear soup, sprinkle the leek segments out of the pot after dotting sesame oil. Hong Yuqing introduced the food in front of everyone.

Hu Er was stunned and said: "Isn't this similar to the 'soaked rice' that southerners love to eat?

Hong Yuqing shook his head and said: "It's really different, this kind of hot rice will not stick to the porridge between the rice grains, the shredded meat is fragrant, and the aroma of sauce and leeks is a very particular way to eat. In the Qing Dynasty, four 'Qiansu banquets' were held since Kangxi, and this shredded pork hot rice was a seat-bottom meal on every table. Some old people went home with soup and rice in their robes after dinner, in order to show the emperor's grace, so there was a saying that 'you can't eat and walk around'. These dishes are eaten in many large restaurants

I don't care about it, almost no one will do it, and even if I do, it's hard to make it original. It's not that I'm boasting, except for our Hong family, the entire northern capital can't eat these serious palace dishes."

Yang Meng's eyes lit up after tasting a bite of 'fried cabbage with small shrimp and oil residue': ", try it quickly! It's really delicious!"

Hong Yuqing said with a smile: "Like this 'fried triangle' and 'marinated meatballs' are all such snacks, although they are not famous and not good-looking, they are really delicious." ”

Hu Er was stunned for a moment and praised it: "Why haven't you eaten such a delicious dish outside?"

Hong Yuqing explained: "Because it is too vulgar, no one pays attention to it, there are many people who study cooking skills, but can you become a master when you make these small dishes? And many of those masters can't make this kind of snacks, in fact, vulgarity is elegance, elegance is vulgar!"

Yang Meng stretched out his thumb: "You can say these vulgar dishes so fresh and refined, you really have the ability!"

Hong Yuqing smiled bitterly: "I also want to make you big dishes such as 'Buddha jumping over the wall', 'Wuwei smoked duck', 'Flying Dragon Soup', but there is not enough time!

Yang Meng shook his head: "Don't be, I'm really afraid of getting involved with your big families, after I go back, I will cure those dogs' legs, and no one will provoke anyone in the future! I will see you take a detour in the future, and I will pretend not to know you when you see you." That's all we have to say. Of course, if you want to go back to me, I'll just go on. ”

Hong Yuqing's expression was a little embarrassed.

Susan, who was holding a translator on the side, asked puzzledly, "Do you really have dragons in Han Kingdom?"

"Huh?" Yang Meng was confused.

Susan asked, "I heard the 'Flying Dragon Soup' just now! You Han people even eat dragons? What does the dragon you eat look like? Is it like a big snake? Why have we never seen a picture?"

Yang Meng was stunned for a moment, and then laughed: "We have a saying in Han China, called 'dragon meat in the sky, donkey meat on the ground', which means that these two kinds of meat are delicious, but 'dragon meat' refers to 'hazel chicken', which is a bird that looks quite like a turtledove, well, it is also distributed in your hometown." You like to call it 'grouse'. This 'flying dragon soup' belongs to Longjiang cuisine in our country, and it is also a traditional famous dish, the hazel chicken is dehaired and offal and then cooked in broth, and there is no seasoning in it to keep the original flavor, which is very nutritious. ”

"Oh, it's grouse!" said Susan, "it is indeed delicious, and in our home country of Scotland we prefer to eat it smoked or grilled." I also have a big grouse farm there. But I heard that this thing is very difficult to raise, and the grouse is a bird that is very susceptible to disease. ”

Yang Meng said with a smile: "Our country used to have hazel chicken breeding, but then it couldn't be done, this belongs to 'game'." It's illegal to want to eat now. There is no such blessing in China!"

"You can go to my hometown and eat!" said Susan.

Yang Meng shook his head: "It's time to go home." You also heard, there are still patients waiting for me to treat at home! Okay, okay, hurry up and try it, this is authentic Chinese food!"

Ou Na on the side was anxious, and she also followed Yang Meng here, after all, she might not encounter anything if she went back. No

She didn't have the right clothes for her height, so she could only wear Yang Meng's sportswear, which was a little smaller on her.

First, she didn't know how to use chopsticks, and secondly, she was very uncomfortable with the meal sharing system.

In fact, including Susan, they are not suitable for this joint meal system, and when they and Yang Meng ate hot pot at the beginning, they were also very unaccustomed to this kind of catering form of eating vegetables in a pot.

Westerners generally eat a separate meal system for each person, and everyone eats their own meal. The Han people, on the other hand, are accustomed to eating together. Westerners who are accustomed to the meal sharing system always feel that eating like this is very unhygienic, and many Westerners who travel to the Han Kingdom are impressed by Chinese food while complaining about the Han system.

Coupled with the deliberate ugliness of the Western media, people have felt that the Han people eat together is a primitive and backward way of eating. Including in the Han Kingdom, there are also countless 'public knowledge' who call for the abolition of the meal sharing system every day.

I think that the meal sharing system is a more advanced way of eating than the meal sharing system. But in China, the eating habits have evolved from a separate meal system to a shared meal system.

Before the Tang Dynasty, the Han people ate separately.

At that time, there were no chairs, everyone sat on the ground, and then each person had a table or a low table in front of them, and then a set of utensils and meals were placed on it, according to archaeological discoveries, in the Longshan culture period of about 4,500 years ago, the Han people were divided into meal systems, and one person ate at a small table.

There is also an idiom about the meal sharing system, which is 'raise the case and raise the eyebrows'. Now this idiom is used to describe the mutual respect and love between husband and wife.

But to be honest, this idiom is more like swearing. If you know the allusion to this idiom, I'm afraid few people will use this word.

At that time, the Eastern Han Dynasty poet Liang Hong was both talented and beautiful, and many people wanted to marry his daughter, but Liang Hong refused, but finally married a woman surnamed Meng, who was fat, ugly and black, and was not married at the age of thirty.

Of course, it's not that no one married her, after all, although she is ugly, she has great strength, can lift a stone mortar, and is a proper first-class labor force.

The reason is that she is too demanding. Today, just like Sister Feng's conditions for getting married! Can such a woman find a husband? That definitely can't! So in the Eastern Han Dynasty, when women got married in their teens, this Meng family didn't marry until she was in her thirties.

But what was the reason why Liang Hong married her? He wanted to marry a simple, unpretentious, thrifty wife. After hearing this, Meng suddenly realized, and from then on, he prepared meals for Liang Hong every day, and never looked up at Liang Hong, put the food in the tray every day, raised it to the height of his eyebrows, and knelt there respectfully waiting for Liang Hong to eat and drink enough before eating.

Is this what husband and wife respect and love each other?

Tsk, don't let people die today!

Anyway, in the final analysis, the Han Kingdom is the ancestor of the meal distribution system. To be precise: all the people in the world who have changed from primitive finger eating to eating with utensils are using a separate meal system.

So why did the Han Kingdom become a joint meal system again? It's really because of evolution!