Those young people are the young people who have not yet arrived Yang Yi and the rich generations.

After everyone sat down together, they all introduced themselves, in fact, it was just a process to go down, it didn't matter......

By the way, Xiao Ang, you said before that you are a chef, so can you tell us about any good dishes? After all, we are all a bunch of big bosses, and this wife can't even cook when she is not at home, so I just want to study today, Lin Jianhao said abruptly.

This, well, then I'll just say, in fact, most of the dishes we eat now are circulated in the court, and when it comes to court dishes, we have to talk about its origin and concept.

China's palace flavor dishes are mainly represented by several ancient capitals, and there are southern and northern flavors. The southern flavor is represented by Jinling, Yidu, Linnan, and Yingdu, and the northern flavor is represented by Chang'an, Luoyang, Kaifeng, Beijing, and Shenyang [1]. Its common feature is that it is luxurious and rare, and the side dishes have certain specifications. This tradition has been preserved since the Shang and Zhou dynasties. For example, the "Eight Treasures" mentioned in the "Book of Rites and Internal Rules" (there are many different sayings, and later generations took dragon liver, phoenix marrow, leopard fetus, carp tail, burn, scarlet lips, bear paws, and crisp cheese cicadas as the eight treasures), which have been used for more than 2,000 years. However, the specific content is constantly developing and changing, the eight treasures of the Tang Dynasty have "the peak of the purple camel out of the cui kettle, the crystal plate line of the scales", not only land products, but also aquatic products. In the future, the eight treasures of the north and the eight treasures of the heavenly kitchen, wild meat dominated. In the Qing Dynasty, it was further developed, jumping out of the court, appearing in the market, there are mountain eight treasures, sea eight treasures, upper eight treasures, lower eight treasures and other names.

Fangshan in the current imperial capital still operates this traditional palace style dish. Chang'an also successfully imitated the court dishes of the Tang Dynasty, and supplied them to the outside world, mainly including Chang'an Eight Scenes, Dragon and Phoenix Banquet, Roasted Tail Banquet, and other three banquets, with more than 50 varieties.

Classification of court dishes

The flavors of court cuisine in the past dynasties were divided into two major styles, southern and northern, due to the influence of the location where the capital was built. However, although the flavors of court dishes in the past dynasties are divided into northern and southern flavors, they all have a common characteristic, that is, they are luxurious and rare, and the side dishes pay attention to classic specifications. The court cuisine that people now refer to generally refers to the court cuisine of the Qing Dynasty. The court cuisine of the Qing Dynasty was mainly developed on the basis of three distinctive flavor dishes: Shandong flavor, Manchu flavor and Suzhou and Hangzhou flavor.

Raw materials for court cuisine

In the selection of raw materials, the palace cuisine has unique and superior conditions that cannot be compared with other flavor cuisines. It can choose the folk cooking raw materials at will, the famous and high-quality local products that are paid tribute from all over the world, and collect the rare treasures in the world. However, there are strict requirements for the origin, texture, size and part of these raw materials. Sometimes, in order to adjust the taste, some common raw materials in the market are also selected, but the fineness of its cooking and the high cost of auxiliary materials are not comparable to folk dishes.

The court cuisine also pays great attention to the plastic art of the dishes, and the pattern modeling is required to be as beautiful and pleasing as a bonsai. In terms of modeling methods, the main methods used are "enclosure, matching, inlay, brewing" and so on. "Wai" is to enclose meat with vegetarian dishes, and focus on the use of different characteristics of meat and vegetarian dishes in terms of color, texture, taste, nutrients, etc., to coordinate the color and seasoning of the whole dish dishes, set off the main ingredients, highlight the main taste, so that the two play a role in mutual benefit and adjustment in terms of taste and nutrition. "Matching" is to require two ingredients with different shapes to be paired together, so as to give a specific meaning, such as "yellow sunflower with snow plum" made by matching shrimp balls and meat stuffed egg dumplings. "Inlay" refers to the decoration of one raw material with another specially processed raw material to make the dish more realistic image, such as "goldfish playing lotus" is made of green peppers, peas, shrimp tails, etc. as inlay materials, and is inlaid and embellished on the fish-shaped embryo made of whole shrimp and mushroom paste. "Stuffing" is to be refined all kinds of raw materials, such as mud, silk, grains, etc. in the shaping raw materials, so that the shape of the dish is more complete and full, the taste is more mellow and delicious.

The size and specifications of the raw materials of the dishes are also special requirements.Not big, not small, no more, no less, the entrance is just right, this is the principle of the palace cuisine raw material cutting operation.When the finished dish is plated, it strives to have a full and flat, loose and round style.In the processing and cutting of raw materials, the court cuisine has strict and subtle requirements for knife work. It is also necessary to pay attention to making the raw materials easy to absorb when cooking.The knife technique is exquisite and rich, and the processing requirements are rigorous.The taste of the palace cuisine has the saying of "ninety-nine eighty-one mouths", and each flavor is named after a wonderful word. The court cuisine is not only very particular about the shape of the dishes, but also the tableware used is also luxurious in color and shape, and the shape is quaint and peculiar, including gold, silver, jade, crystal, agate, coral, rhino horn, tortoiseshell, ivory, etc., and a large number of exquisite porcelain specially made by the official kiln.

Although there were many imperial palaces of many dynasties in Chinese history, the court dishes that everyone calls today refer to the dishes in the imperial dining room of the Qing Dynasty imperial palace. According to the ninth generation descendant of the Manchu royal chef of the Qing Palace, Master Darwin, it also absorbed many dishes of the court cuisine of the Ming Dynasty, especially the two emperors of Kangxi and Qianlong went to the south of the Yangtze River many times, and appreciated the southern diet very much, so the dishes of the Qing Palace Imperial Dining Room have absorbed many flavor dishes from all over the country and the flavor meals of the Mongolian, Hui, Manchu and other ethnic groups. The court cuisine, known as the world's first taste, can be described as a living history, it reflects the historical characteristics of the imperial capital for 800 years, with full aristocratic blood, the process of tasting the palace cuisine is not only the process of enjoying the food, but also the process of experiencing the world's most noble and rare dishes.

The characteristics of the palace cuisine can be summarized by the eight characters of "rare, rare, quaint and weird", which is particularly exquisite in color, quality, taste, shape and utensils, with the royal grace and luxurious temperament, and is full of artistic beauty. From the experience of diners and the introduction of Darwin's master, it can be seen that one of the biggest characteristics of court cuisine is that it is "thick soup" and "soft and glutinous and elegant". To achieve this, it takes a lot of secrets from material selection to operation. For example, many court dishes require hanging soup, and the process of hanging soup is extremely complicated: usually the old hens raised by Tianjin Baodi are accompanied by other old ducks, old chickens, old phoenix feet and various seafood, and then stewed at different times according to the requirements of different dishes, and different spices are added at different times, only in this way, the soup out of the pot is thick enough, and the fragrance is mellow enough [3] . Therefore, it is by no means a signboard that is even a palace dish, and the real court cuisine can only be restored by relying on the heirs of the mantle with ancestral secrets.

Buddha jumping over the wall:

Ingredients: abalone, shark fin, sea cucumber, fish maw, fish lips, deer whip, deer tendon, crab roe, lake shrimp meat, dried scallops and other 18 kinds of raw materials and secret blended soup

Secret history of the court: After the famous Fujian dish Buddha jumped over the wall and was introduced to the Qing Palace, due to the prominent characteristics of southern cuisine and the large proportion of seafood, it could not completely win the love of the royal family. Therefore, the steward of the imperial dining room ordered the Manchu chefs to improve it according to the Manchu eating habits, and added the venison, birds and other game that the Manchu royal family liked to eat on the basis of retaining the production process. After many adjustments and improvements, it became the emperor's favorite food at that time.

Eater experience: The soup is rich and thick, the ingredients are elegant and soft and glutinous, and the refreshing feeling after eating cannot be left for a long time. Personally, I think it can be regarded as the extreme of Chinese cuisine, and there are many interesting places when you think about it. Not to mention that there are so many precious seafood and game, which can reconcile these more than 30 flavors, and the heat of this mutual restraint is amazing. The effort of preparation is far greater than the effort of burning, which is in line with the truth of life, the so-called thick accumulation and thin hair.

Braised shark fin

Ingredients: Luzon yellow meat wings, domestic chicken soup, etc

Secret history of the court: In the late Qing Dynasty (the thirteenth year of Tongzhi), Tan Zongjun, a bureaucrat of the Hanlin Academy, and his son created the famous official dish - Tan family cuisine because they were very particular about food, and the most famous dish was "yellow braised shark fin". At that time, whoever made a delicious dish would be served to the imperial dining room of the palace to please Long Yan, and this is how "yellow braised shark fin" was absorbed as a court dish of the Qing court. Tan Fu sent the dish into the imperial dining room in the form of a food box that year, and the emperor praised it after tasting it, so this dish was included in the imperial menu by the imperial chef, and it has been circulated for more than 100 years until 2019.

Diners' experience: Luzon yellow meat fin is a precious shark fin in the imperial dining room, which is elastic, golden and bright, soft and easy to absorb on the taste, and the soup of shark fin is a chicken soup simmered for 12 hours, which is fresh and fragrant, and the feeling of thick lubrication is wonderful. Yellow braised shark fin has the effect of nourishing qi and strengthening muscles and bones, and the tasting value is very high.

Prince Yong's mansion burns deer tendons

Ingredients: sika deer tendon, cabbage, wolfberry, pheasant, old chicken soup

Secret history of the court: When Emperor Yongzheng of the Qing Dynasty was still a prince, he led his troops to Changbai Mountain or Mulan Enclosure every year to hunt, and every time he would harvest a lot of prey. As a famous martial emperor in history, Shang Yongzheng, his favorite food is deer tendons, and he believes that men need to constantly strengthen their muscles and bones and replenish their physical strength. So the soldiers stewed pheasants and deer tendons together, and served them with cabbage and wild wolfberries on the mountain, and drank happily together. After Yongzheng inherited the throne, the chef of the imperial dining room included this dish in the menu after more elaborate processing.

Eating experience: The sika deer's tendons are elastic, and after being simmered with radishes and apples, they are very fresh without any fishy smell. The soup is still as rich and mellow as usual, but because it is stewed with pheasants and domestic chickens, there is also a kind of game aroma under the characteristics of not greasy or fat, I don't know if it is a psychological effect. Deer tendon is a good thing for health, not only to strengthen muscles and bones, to remove rheumatism, but also to benefit the stomach and intestines, can slim down.

Qing palace blessed meat

Ingredients: Selected pork belly, Huairou chestnut, Shandong golden silk jujube, West Lake lotus seeds

Secret history of the court: At the birthday banquet of the 60th birthday of the Empress Dowager Cixi, all the chefs in the imperial dining room showed their skills and presented longevity products. An imperial chef surnamed Zhao from Shandong created this dish according to the traditional Chinese auspicious character "", and went through multiple processes such as steaming, boiling, cooking, frying, and buckle

Later, all the fat in the pork belly was refined, so that the pork belly was fat but not greasy, and even if it was eaten often, it would not make people fat. Because the name of this dish has the implication of early lizi, it is deeply liked by the Empress Dowager Cixi and the concubines around her, and she improvised the nomination of "Wanfu Meat".

After a paragraph, it can be said that everyone was stunned.

Lin Jianhao took the lead and said: "This little ang! How do you know so much? Could it be that Darwin is your master?"

I would like to do this, but Master Renda doesn't talk about me, I just saw it by chance when I was studying. What? You ask me where I studied? Of course it's the system, long live the system!

Xiao Ang, it's better if you tell us about ordinary family dishes, we don't know what kind of dishes are in this palace, even if you tell us, we can't do it.

Well, okay!

Then I will briefly talk about a few more common family dishes.

Braised eggplant is a traditional dish of the Han nationality with a long history, and this dish is the most refined of vegetarian dishes. Fresh and fragrant, crispy on the outside and tender on the inside, delicious and juicy, popular food. In the vegetarian chapter of "Qi Min's Technique", Jia Sixian, the Taishou of Gaoyang in the Northern Wei Dynasty, recorded the method of burning eggplant. Traditional Chinese medicine believes that eggplant is a cold food. Therefore, eating it in summer helps to clear away heat and relieve heat, and it is especially suitable for people who are prone to prickly heat and boils. People with indigestion and diarrhea should not eat more.

Dry pot cauliflower is made of cauliflower, chili, bacon, etc. Cauliflower is also known as cauliflower or cauliflower. This dish is thick but not greasy, full in taste, with a long aftertaste and endless aftertaste. Cauliflower is more nutritious than ordinary vegetables. It contains proteins, fats, carbohydrates, dietary fiber, vitamins A, B, C, E, P, U, and minerals such as calcium, phosphorus, iron, etc.

Stir-fried meat with potato chips is a delicacy in which the main ingredient is potatoes. This dish is simple, nutritious, and delicious. Potato tubers have more water, less fat, and are quite low in calories per unit volume, containing 10 times more vitamin C than apples, 4 times as many B vitamins as apples, and various minerals ranging from several times to dozens of times that of apples, and potatoes are blood pressure-lowering foods.

Of course, I don't recommend any of the above.

Lin Jianhao: emmmmm is playing me, is it playing me? Believe it or not, I pulled out my 40-meter machete to cut you.

Of course, the following are relatively simple, you can listen to them:

Fish-flavored shredded pork is a common Sichuan dish. The finished dish is ruddy in color, tender in meat, fresh in quality, and rich in fish flavor, which originates from the unique fish cooking and seasoning method of Sichuan folk, and has been widely used in Sichuan-style cooked dishes. Fish-flavored shredded pork, named after fish-flavored seasoning. It has the characteristics of salty, sour, sweet, spicy, fragrant, fresh and rich onion, ginger and garlic.

Hui pot meat is a special dish of the Han nationality. It is a traditional dish of cooking pork in Sichuan cuisine, which is called boiled pot meat in Chengdu in western Sichuan, and is called back pot meat in Chongqing in eastern Sichuan. Every household in the Sichuan-Chongqing area can make it. The characteristics of the meat are: unique taste, red and bright color, fat but not greasy, and fragrant in the mouth. It has a full range of colors and flavors, and the color is pleasing to the eye, making it the best choice for meals.

Celery fried shredded pork is a more homely dish, done a refreshing and delicious, celery is a high-fiber food, it produces a kind of lignin or intestinal lipid through intestinal digestion, this kind of substance is an antioxidant, often eat celery, especially eating celery leaves, it is very beneficial to prevent high blood pressure, arteriosclerosis, etc., and has an adjuvant therapeutic effect.

Kung Pao Chicken is a famous traditional dish of the Han nationality at home and abroad. Chicken is the main ingredient, accompanied by peanuts, cucumbers, peppers and other accessories. Red but not spicy, spicy but not violent, spicy and spicy, smooth and crispy. Due to its spicy taste, the tenderness of the chicken is matched with the crispiness of the peanuts.

Scrambled eggs with tomatoes are a popular home-cooked dish that is mainly made with tomatoes and eggs, and some people also like to replace eggs with duck eggs and other scrambled dishes.

Forget it, I still don't listen, the more I listen, the more confused I become, I'll still make noodles and pickles.

Uncle Lin, you're still impatient!

Don't mind, I'm an impatient.

Well, then let's not talk about it, let's eat.

Okay, then Uncle Lin, let's go one, okay, come, let's go one, someone on the side who doesn't know how rich the face is black, I'm fucking, Lao Tzu is here to pretend to be forced, but now the limelight is gone, emmmm, the protagonist!

After the three rounds of drinking, the time was not early, and after Zhou Ang said goodbye to everyone, he went home.