Back at the hotel, I listened to the boss blow the Taishi dish to a god, dialed a private phone, and made an appointment to try it in the evening.

Many insiders in the food circle are from listening to the master's chatter, after all, after all, after a lifetime, all kinds of gossip are flying all over the sky. I have nothing to do to surf the Internet, check Taishi dishes, and it is easy to meet and chat.

Legend has it that more than 90 years ago in Guangzhou, every autumn breeze and the new cool snake season, Jiang's house was particularly noisy inside and out, until the end of the lunar calendar.

Hold a snake feast, only one table a day, Taishi five snake soup is the protagonist, even the soul, sweeping the autumn and winter. Until now, eating snakes has become a trend, which is the root of the disease left at that time.

There are only two places in China that dare to eat snakes, one is here, and the other is Changsha.

After reading the information, I looked forward to it more and more, and set off in the evening, came to a courtyard, and met the sixth generation of Taishi Cai, Jiang Hongyi.

The old man was in his early fifties, full of energy, chatted a few words, and began to prepare the ingredients. Chrysanthemum tea was sent, sweet and delicious.

Taishi Snake Soup, Dragon Tiger Fight, Taishi Tofu, Taishi Chicken, Braised Grapefruit Peel with Shrimp, Glass Prawn Balls, Winter Melon and Crab Claws, Stir-fried Belly and Stir-fried Beef Rice......

If you come once, you can do it all over again!

The first dish was served, shrimp and pomelo peel, but I didn't expect that grapefruit peel could also be used in the dish. Pick up a piece, the fragrance is overflowing, and the sweet and sour sweep over the taste buds, which makes people appetize.

Jiang Hongyi walked out, saw that Johnson was satisfied, and said with a smile: "I used to use Sha Tin pomelo, but in the past few years, I have been deliberately cultivated to eat pomelo with super large and thick skin skin. You can't wait for the grapefruit to be fully ripe, before and after the begging festival, before the flesh has grown, and the skin is green and thick. ”

"The shrimp is from the Tai O sea shrimp, first dried, in order to completely remove the fish, then into the pig iron white wok, ginger and green onion fried and dried, frozen on the oil paper and then put into the bottle for later use. ”

Johnson helped the old man fill a cup of tea and said politely: "My master also tried to use grapefruit peel into the dish, first remove the green skin on the surface of the pomelo peel, leaving only the white inner layer of cotton wool, and you have to be careful to keep its shape intact, which is very troublesome." ”

"The inner layer is bitter and can't be put into the vegetable, so after research, it must be soaked in water first, let it absorb water like a sponge, and then scoop it up and squeeze it dry, re-enter the water, and then squeeze it dry. Tossing and turning four to five times in this way can fully loosen the tough fibrous inside the pomelo peel and remove bitterness. ”

Jiang Hongyi's eyes lit up, he didn't expect the other party to have a good taste at a young age, and said kindly: "No way, slow work and careful work, everyone is about the same." The soup made of dace, pork belly, dried shrimp, beef, and scallops simmers for eight hours. After the yuzu peel has absorbed the umami soup, the stewed yuzu peel is boiled with shrimp roe and oyster sauce to make the sauce. ”

After some exchanges, the atmosphere is more urgent and harmonious, and the better the chef, the more he likes to meet people who know the goods. Otherwise, it is like a cow chewing peonies, and all thoughts are wasted.

Standing up to prepare the next dish, Johnson savored the grapefruit peel that was originally tasteless, but it was a little catchy because of the richness of the sauce, supplemented by the umami of shrimp roe and the original fragrance of grapefruit peel, which was soft and glutinous and delicious.

The first entrance, whether it is texture or taste, will have a moment or two, which makes people in a trance. Under the careful chewing, the meat and vegetables, the spirit and the meat, the fishy sweetness of the ocean and the aroma of the earth, the gods are haunted, and they are confused before they go down to their tongues and hearts.

The second course, Taishi Tian chicken. Chicken thighs, pillars, ham, flat tips, lean meat and winter melon cut into the shape of chess pieces are stewed together, and the rest of the field chicken, old flat tips and trimmed winter melon pieces are used to cook soup.

Pick up a piece, the winter melon is cut very particularly, peeled and cut into a small round piece with a diameter of 3 cm and a thickness of 2 cm, like the appearance of chess, the appearance is beautiful, and it is very test of knife skills.

Put it in the mouth, fresh and sweet, smooth, tender and delicious, fragrant and rich, between the mist, a flash of inspiration, Johnson said: "Flat tip?"

"Have eyesight!" Jiang Hongyi just came out, patted his thigh, and said excitedly: "The most important thing in this dish is the tip of the dried hairy tail bamboo shoots, also called the flat tip, a kind of pickled salty pen bamboo shoots, young and long, winding into a ball, Huaiyang famous product." ”

"There is no flat-tipped Taishi field chicken, which can only be called winter melon stewed field chicken, which is a big disaster. Now there is no flat tip, and Shunde people use pen shoots, winter bamboo shoots or fresh bamboo shoots to replace them, which is simply ......"

Johnson nodded, and all over the country ate field chicken, but the flat tip seemed to be the finishing touch, and he couldn't stop eating it.

Jiang Hongyi took out a bottle of wine from the cabinet, poured two glasses, handed it to Johnson, and said, "Try Chen Taiji's jade ice roast." ”

Take a sip, the jade is clear and ice-clear, the fragrance is unique, mellow and delicate, and the aftertaste is sweet. Frowning, he couldn't help but be curious: "The taste of pork?"

"Sure enough, I can't hide your tongue!" Jiang Hongyi said with a smile: "Choose good rice wine into the tank, steam the fat pieces, peel and cut into pieces, soak them in the wine tank, the fat gradually dissolves, the precipitation is filtered out, leaving only a crystal white or slightly light yellow transparent liquor, which is the soft and mellow jade ice roast in the mouth." ”

"Pork can adsorb impurities, soak in wine and fuse with liquor to form a unique aroma, mellow the liquor, and then store it, which can be called jade and ice. ”

In fact, Chen Taiji originally named it Roubing Roast, because the fatty pork soaked in wine was like a crystal clear ice cube, and later felt that the word meat was not elegant, and the meat in Cantonese had the same sound as jade, so it was changed to jade. ”

The next person brought up a dish, the ice roasted pork is splendid, delicate like a work of art, which makes people feel unbearable to eat!

The pork is covered with a layer of white sugar and roasted with an airbrush until caramelized before tasting, making the skin very crispy and thin, and the pork melts in the mouth without losing its chewiness......

Golden crown top hosta field chicken thigh, field chicken leg bone and meat, insert ham, mushroom, bamboo shoots, Lando, etc., the shape is exquisite, such as jasper hairpin through the bun.

The mushrooms are simmered in broth and chicken fat, while the ham is soaked in honey water for a week to reduce the saltiness. The bamboo shoots are selected from Foshan Shakou bamboo shoots, which are refreshing and sweet. These exquisite details are closely linked to each other......

The entrance of the chicken thigh meat is wrapped with turquoise, the hosta is seasoned one by one, the umami of the earth fish activates the first flavor, followed by the freshness of the field chicken and the tender sweetness of Lando, and the aroma of lard accompanies the whole process.

Winter melon crab claws, ice water locks the original flavor of crab claws, manual shelling, only remove the whole crab claws, a little bit of peeling is not good, the shape of the crab meat is destroyed, and the previous efforts are abandoned.

In summer, only take a small part of the best, without the slightest meridian flaw, and steam it under the crab claws to make the fresh juice slowly penetrate and achieve a transparent effect like ice jade.

The combination of minimalist ingredients, orange and snow white colors, delicious crab meat and tender winter melon creates a light and fragrant effect like an ink painting.

The originally tasteless winter melon becomes extremely delicious, melts in the mouth, the crab meat is tender and sweet, and the teeth and cheeks are fragrant after eating, and the distracting thoughts in the heart are swept away.

Glass prawn balls, 200 grams of tiger prawns, even the shell cut off the red on the surface of the flesh, so the whole body is white, hence the name of glass.

The large shrimp balls are snow-white in appearance, and their backs are cut with a few knives, and after being soaked in oil, they bloom like flowers, all thanks to exquisite knife skills.

Soak in oil at low temperature, implement slow cooking, and then beat a glass thickener, and the accompanying dish is a piece of Jinhua ham. In the mouth, the flesh is crispy and springy, and the middle position still maintains a soft and smooth state, and the heat is perfect.

Fried osmanthus wings, the so-called osmanthus is not really a wooden flower, but after the eggs are fried loosely, the stars fall in the dish like autumn osmanthus.

The wings are extremely dry, without any excess oil, and the egg flowers are scattered like snowflakes and the egg-fragrant woks are in place. In the mouth, all kinds of ingredients explode in the mouth, salty, fresh, crispy, crispy and tender, and various tastes and textures are staggered, making it unforgettable.

For the belly of the olive kernels, only a small section of the top of the pork belly is taken, and the rest is discarded, and a total of about 20 pork bellies are needed for a dish.

Olive is the nut of the olive tree, named for its resemblance to an olive, and has nothing to do with olives. The aroma is prominent, the oil is rich, and it can enhance the flavor and increase the taste when it is used in the dish.

The surface of the whole dish looks unremarkable, but a spoonful of the mouth, the fresh fragrance is tangy, the tip of the belly is naturally elastic and tough, and the olives seem to be blowing in the breeze, sending the taste buds straight to the sky......

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