It should be said that the "national restaurant" still has the legacy of the old times, and the obvious characteristics of "fine selection of materials, fine processing, fresh soup, and strong firepower" have not all been thrown away.

It's a pity that Hong Yanwu is quite slanderous about the little material here and doesn't love it very much.

Because historically, the seasoning characteristics that "Shun Donglai" has always preached are just one word "all".

Sesame paste, Shao wine, soy tofu, leek flowers, marinated shrimp oil, chili oil, Sichuan pepper oil, soy sauce, rice vinegar, oyster sauce, fish sauce, yellow sauce, monosodium glutamate, sugar, minced salt, pepper, five-spice powder, minced coriander, minced green onion...... There are more than 20 kinds of Linlin, all of which are presented to you in a small bowl.

Except for a bowl of semi-finished base, the rest is mixed by the guests themselves. There's no real finished food like other restaurants.

So Hong Yanwu always felt that the ingredients here were not delicious. The base material is originally heavy, and there is a strange smell, and after he put some sauce tofu and leek flowers by himself, it is even more salty.

He even felt that many of the more than 20 kinds of spices were unnecessary, and it was just a form of the store to look good, but it caused trouble to people.

But this time, it was his father who taught him a lesson that completely overturned his previous preconceptions. Let him know that the seasoning of "Shun Donglai" is by no means in vain.

Dare to love Hong Lucheng was once a frequent visitor to "Shun Donglai". His seasoning method was taught by Ding Ziqing's son when he was the young shopkeeper of "Shun Donglai", and there is a name called "Adjusting Seven Treasures", which is the most authentic.

Of course, he knew that his children had no experience in this, so he said and did it, and showed everyone with great interest and patience.

The specific blending process is that, in addition to the base material, first put cooking wine, shrimp oil, soy sauce, and rice vinegar. After stirring well, add the soy tofu and leek flowers, stir clockwise with a spoon, and finally, add chili oil according to their respective requirements.

According to Hong Lucheng, the traditional base of those semi-finished sesame paste contains unique Arabic spices and tangerine peel, sand kernels, grass cardamom, flesh fruit, kaempfera, angelica, etc., which is a unique secret recipe.

But this thing alone can't be regarded as the real base. Because it can only cover the belly of the mutton, it is necessary to add seven other essential things to highlight the deliciousness of the mutton.

Moreover, when adding these "seven treasures", it is necessary to follow the principle of putting the liquid first, putting the solid later, and not sticking to the bowl when stirring. Stir clockwise to ensure that the stirred seasoning does not disperse.

Only by doing this step can this bowl of base be barely concocted and can be used to dip meat and eat.

At this time, other spices have room to play freely. Each of them can then continue to add their favorite flavors to their liking.

It's just that no matter what you want to put again, you must not forget that in the principle of blending, you must follow the five words "spicy, spicy, marinated, bad, and fresh". Otherwise, adding anything sour and bitter at will will destroy the balance of taste.

As for his personal habit, he likes to add a little more fish sauce. Because the unique fishy smell is combined with the aroma of the mutton itself, it forms a unique umami flavor. And their mother, Wang Yunlin, likes to add some sugar, which is a little sweeter.

Hong Lucheng finally said that there was a small material. I also have a special idea when I eat it.

You must not dip the seasoning straight away, otherwise the lamb on the chopsticks will be full of seasoning flavor. After coming and going, the sauce in the bowl will leak as soon as the soup is too much, and it will be tasteless.

The correct way is to use chopsticks to sweep the edge of the bowl with the mutton, so that the seasoning on the hanging is enough to set off the mutton perfectly, and it does not cover the original taste. That's just right.

"Today, you big guys will eat it openly, dare to say it. This is the only place where these seasonings are the most complete. Not anywhere else. I also tell you, if you don't have to eat shabu mutton once without such a complete and small ingredient in this life, you can't be regarded as a person from Beijing, hahaha......"

Hong Lucheng joked, and finally moved his chopsticks first.

Not to mention, Hong Yanwu and his siblings followed closely behind, trying to do the same as their father. Nothing else, this bowl of basic seasoning alone is already very delicious.

Refresh and satisfy your cravings!

An ordinary piece of mutton with chopsticks, as long as you sweep a little condiment, it turns into another wonderful taste that contains infinite happiness.

It gives the impression that even if you take a piece of bad wood and dip it in it, it will turn the piece of wood into magic, and turn it into an appetizing delicacy that can be easily swallowed.

Firelight, meaty taste!

From the boiling copper pot to the fragrant green onion, there is nothing that is not joyful. Everyone in the Hong family was so preoccupied with feasting for a while that they almost swallowed their tongues.

They never thought that there was such a fragrant and delicious thing in the world.

Comfortable, really comfortable!

Life is meaningful when there is oil and water in the stomach. No wonder God created man to put his belly in the middle, which is indeed the center of life.

The mouths of each of the children of the Hong family are occupied by slices of mutton dipped in condiments. They poured over the coriander flavor in their mouths. Be conquered by this wonderful combination of heaven and earth essence.

The ability to speak is eager to degenerate into prehistory. Everyone's mouth is left with the function of chewing.

Hong Yanwu really can't help but admire his father's knowledge in eating. In this way, he was also enlightened like an initiation, and completely figured out the problem that he had been puzzled about.

It turned out that the pace of life was slow, and most of the people who could afford to eat mutton shabu and liked to eat were patrons who lived in the capital and had money and status, and had a certain background and quality.

These people not only love to eat, but also eat. Naturally, I am not very satisfied with the small ingredients of the formula, of course, I like to make it myself.

The seasoning of "Shundonglai" is to cater to this demand, and let everyone mix it at will according to their own tastes and habits as much as possible, which gives customers a great "degree of freedom", which reflects its "humanization" and "personalization" from one side.

To put it bluntly, this is the private order in the haute dining of the past, and this is the "DIY" model that people are highly respected today.

Of course, those who know how to eat will be more and more beautiful, and they can enjoy the beauty of being unique and rewarding.

But the mallet that you don't understand is muddy, so how can it be delicious when mixed together?

Hong Yanwu asked himself, if his father hadn't taught him, how could he really understand these ways? In his previous life, he was just a fool of the poor and rich.

In order to make money, businesses that open hot pot restaurants often have to open chains in large quantities, and in order to ensure the convenience of quality drawings, what they pursue is a model of taste. It is also a complete disregard for individuality.

Even more people think that eating hot pot at home is the most affordable, and it is too much of a loss to eat outside. They go to the supermarket to buy low-quality frozen meat and bagged convenient seasonings, and they are so happy to eat that they may never go to a hot pot restaurant to eat shabu mutton in their lifetime.

But as everyone knows, their family banquet is thousands of miles different from the real mutton shabu.

Naturally, "Shun Donglai", which adheres to the old tradition and unique fine service, will become more and more estranged from people with the development of modern society, and become more and more out of place and criticized by others.

But who is to blame for this responsibility?

Hong Yanwu personally feels that both the restaurant and the diners have their own problems. In fact, no matter which side it is, it is a kind of self-righteous joke that does not seek to understand.

This is just like what some of the chief eunuchs in the Qing palace once lamented.

"I think at the beginning, many of the rules in the palace were originally good. But after a long time, everyone forgot the reason why these rules were established in the first place, and only knew that no matter the reason, no matter what the matter, they had to do it all the way. In the end, it was contrary to the original intention, and there were a lot of absurd things that were not cleaned up......"

Unlike men, women's emotions are more nuanced, the most emotional, and the most sentimental.

Looking at the thin and tender mutton cut into slices, the red and bright and regular lying on the clean blue and white porcelain plate.

Wang Yunlin seems to have never seen or eaten shabu mutton for a century.

In the steam and fire, looking at the excited faces of the relatives sitting around, they gobbled up one by one. Watching the chopsticks in their hands go back and forth between the meat plate and the hot pot thousands of times, she wanted to say something.

But in reality, she couldn't say anything. She wanted to laugh too, but she couldn't. She is even less likely to concentrate on eating.

If nothing else, she was feeling sorry for her own children.

These children of the Hong family have suffered too much. Except for the eldest child, the rest of the children did not have a good day. Nowadays, even eating a meal of mutton shabu can be fragrant like this. Can she be sad when she looks at it?

"Oh my God! You're a little older. Everybody did a job......"

Suddenly, Hong Yanzheng shouted at Hong Jun. and tried to prevent Hong Yanwu from sandwiching meat for his son again.

"Don't give it to him anymore, it's pure meat, what about the fourth two! Beware of this kid's ...... of food."

But Hong Yanwu said, "Big brother, don't make a fuss. When the child is growing. You just let him eat it. Besides, if he really eats the top, it's a big deal to take a pill of lactase when he goes back. Besides, you've done it all four times yourself, I can watch it......"

Well, this number shook the whole seat, and also made Hong Yanzheng laugh himself, of course, it was the kind of embarrassed smirk.

But this little episode made Wang Yunlin unable to bear it anymore. She, the mother, quietly turned her face away from the laughter of her children and wiped away the old tears with a napkin......

Only Hong Lucheng noticed this scene, and he unconsciously stopped his chopsticks and quietly held her hand under the table.

After going back, the children of the Hong family were all elated, and fell asleep when they were full of food and drink.

The old couple couldn't sleep at night.

This night, they sighed about the human affairs for decades.

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