I didn't look at Chen Xinghan at night, I just pointed to Ruan Tang's pot of Wanfu meat and smiled: "This is good-looking." ”

Ma Sen agreed: "Yes, the appearance of this Wanfu meat is indeed very high, and it is said that this Wanfu meat still has a saying." ”

Masson's biggest hobby is to ponder his cooking skills, and naturally he will not let go of court dishes. It can be said that most of Masson's time is spent studying his cooking skills.

"I won't overstep my responsibilities with this, let's let Ruan Tang say it, she is an expert. ”

Ruan Tang does not shirk, generously, only when it comes to cooking, Ruan Tang may be so confident,

"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. ”

"Our Ruan family's private cuisine refers to the court cuisine of the Qing Dynasty. Like this dish of Wanfu pork, it is also a representative of the court cuisine of the Qing Dynasty," Ruan Tang pointed to this plate of Wanfu pork, "Like this plate of Wanfu pork, the main ingredient it uses is pork belly." ”

At the same time, it is also accompanied by golden silk jujubes, chestnuts and lotus seeds, and has the meaning of early lizi, this dish was deeply loved by Cixi back then. It is said that on Cixi's 60th birthday, a chef in the imperial dining room racked his brains to come up with this dish. ”

And because the side dish of this dish also has the meaning of early lizi, Cixi named this dish Qinggong Wanfu meat. This is a typical traditional dish that does not add any pigment MSG, and is simmered over low heat with spices such as star anise, cinnamon, sweet noodle sauce, and soybean soy sauce. ”

Ruan Tang just introduced the origin of Wanfu meat, and Ma Sen said: "This palace dish is very exquisite, like this luxurious and rare, it is not something that ordinary people can do." ”

The "Eight Treasures" mentioned in the "Book of Rites and Internal Rules" were the eight treasures of dragon liver, phoenix marrow, leopard fetus, carp tail, burning, scarlet lips, bear paws, and crispy cheese cicadas, but over the years of development, the eight treasures have also kept changing. For example, in the Tang Dynasty, there was a purple camel peak out of the cui cauldron, and the crystal plate was said to be eight treasures of water and land. ”

Ma Sen said and took a breath, and Ruan Tang continued to say: "Yes, later these eight treasures also gradually developed, and there were eight treasures from the north and eight treasures from the heavenly kitchen, and game meat dominated. In the Qing Dynasty, it was further developed, jumped out of the court, appeared in the market, there are mountain eight treasures, sea eight treasures, upper eight treasures, lower eight treasures and other names. ”

"So many names?" Chen Xinghan listened to the first two big ones, and he couldn't help but admire Ruan Tang and Ma Sen when he saw that they were all interested.

Maybe this is a different hobby? It's okay to let him write code, he guarantees that he is like a fish in water, but when he ponders his cooking skills and reads those obscure cooking classics, Chen Xinghan feels that his head is going to explode.

"It can be said that it is very difficult to promote this court cuisine. Ma Sen sighed, and Luo Tong wondered: "How do you say this?"

"It's said that the palace is the palace, its specifications are quite high, and the non-best ones from all over the world will basically not be sent to the palace. Although the choice of ingredients for court cuisine can be said to be much superior to other cuisines, it is precisely because of this that it is even more difficult to promote court cuisine. ”

"Yes, the palace cuisine can be free to choose the best cooking materials of the people, the famous and high-quality local products paid tribute from all over the world, and 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. ”

Ruan Tang knows the difficulties in this, and one of the difficulties in promoting palace cuisine is that its ingredients are very rare, and ordinary people really can't afford it, besides, the real palace dishes in this world are all family inheritance, not hanging a palace signboard or authentic palace cuisine.

You can't stop doing it because it's difficult to promote, how do you know that you won't succeed if you don't do it? Maybe there are many obstacles ahead, but if you can hold such a courageous spirit, why should you try it?

"Also, listening to the eight treasures you mentioned, it is already very unimaginable, especially now that most of them are protected animals, and it is illegal to harm them. ”

To be honest, when talking about those eight treasures of game, Luo Tong's brows furrowed. It's almost all game, and in order to satisfy the appetite, it was killed and served to people's dinner tables?

There is a saying that if there is no buying, there is no killing. Luo Tong thinks so, it's not that she's hypocritical, but that humans themselves are standing at the top of the food chain, and the survival of animals is already so difficult, why can't people protect them?

"So that's just saying, it's really hard to generalize. Masson shrugged, he was just an ordinary chef, his skills were quite passable, naturally not as ambitious as Ruan Tang.

"After talking about the luxury and rarity, now let's talk about the classic specifications of this side dish. Seeing that Ruan Tang's expression was a little sluggish, Ma Sen was not without eyesight, so he talked about something else.

Seeing Ma Sen change the topic, Ruan Tang also continued: "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 to the eye as bonsai. In terms of modeling methods, the main methods used are "enclosure, matching, inlay, brewing" and so on. ”

"Enclosure, matching, inlay, brewing?" This is another term that I have never heard of, Luo Tong, Chang Zheng, and Chen Xinghan glanced at each other and looked at each other.

It's not that they don't read much, but they specialize in art, and they are like mountains across the rows, and when others talk about these side dishes, they naturally don't know.

Ma Sen looked at the time, it was almost time to eat, and he had to hurry up to cook, so he left Ruan Tang to explain these to the big guys, and he was killing fish by the pool.

Today, Grandpa Sheng and the rest of the grandfathers, the harvest is not small, at this time actually got two mandarin fish, as well as a few large grass carp, so that the dishes in the evening will be rich.

Here Ma Sen is busy for dinner, and Ruan Tang is full of energy when he talks about this palace dish.