Chapter 206 Sichuan Cuisine Taidou

At noon the next day, Wuxi No. 1 arrived, and it was Liu Chengxian who came down first, holding a fat old man.

Li Junge hurriedly stepped forward to greet him, and as soon as Liu Chengxian saw him, he scolded: "You are dead, good things are hidden, you told me that you were going to die!

Li Junge said: "I'm really sorry Brother Cheng, my dozens of acres of land are ready to supply my farmhouse, after all, it's not a thing to guard the wasteland and sell vegetables to eat, right?

Liu Chengxian said: "Lunch must be Jiachuan bean curd rice! Come on, let me introduce you, this is my master, Sichuan cuisine master, Jin Shang." My master was Zhang Daqian's private chef back then, and our lineage inherited the Sichuan cuisine combined with the Dahe Gang, and in the two major branches, my master was this. ”

After saying that, give a thumbs up.

Li Junge said: "Zhang Daqian is not only a master of Chinese painting, but also a big foodie, there are really a lot of Longmen arrays in Shudu about him cooking, and during the Anti-Japanese War, the universities moved to Jiazhou, the capital of Shu, and people in the cultural circles especially like to play the autumn breeze in his house, Jin Lao, isn't this the case?"

Jin Shang said with a smile: "Yo, little brother, you know this, but most of those Longmen Formations are false, usually Master Zhang says to my father, 'I want to eat beef today', and my father is busy with the rest." Hahahaha!"

Li Junge said with a smile: "It seems that this celebrity anecdote really can't be inquired about by the person concerned! It's boring! Grandpa Jin, don't be so polite, you can just call me Piwa, and I feel uncomfortable calling me little brother." ”

Jin Shang said: "Okay, Piwa, you raise geese over there?"

Li Junge said: "Yes, to be precise, it is a wild goose, but to become a commodity goose, we have to wait until next year." ”

Liu Cheng didn't see Yu Xiaorong first, so he couldn't help asking, "Hey, where is Yu Ya?"

Li Junge said: "We got some rice to sell on the website, but Yu Yatou bought two bags of rice pretending to be a netizen, and said that it was selenium-rich rice after testing. ”

Jin Shang was overjoyed with Liu Chengxian and said, "You still have a selenium-rich belt here?"

Li Junge said: "The Hanging Sky Cliff is eight or nine and ten, because Wujin blood rice and Jiuli incense have been tested, but we Li Jiagou still don't know, we have to wait for Professor Yang to come down to investigate after finishing Miao Village." ”

Jin Shang said: "Wait for Piwa, do you say that this Wujin blood rice is a kind of purple glutinous rice?

Li Junge said: "Yes, yes, the people of Miao Village are like this to stew porridge, and they have to use coal sand jars to boil, and we in Lijiagou generally have patients at home, and we will find a little to cook porridge." ”

Jin Shang grabbed Li Junge: "Let's go, let's take a look at the rice first!"

Liu Cheng was surprised and said, "Master, didn't you say that you should look at the vegetable field first?"

Jin Shang said: "You don't know, there was a division commander in the Sichuan Army back then, who fought bravely in the Anti-Japanese War, was seriously injured, and has not been able to recover well after a large amount of blood loss, according to the current words, it is aplastic anemia and low hematopoietic function." ”

"After Master Zhang learned the news, he invited the division commander to the house, took out a bag of rice and asked my father to boil porridge in a coal sand jar for him to drink every day, and a month later, the division commander was miraculously cured. ”

"My dad only listened to it at the time, I only remember that Master Zhang said that this rice is called 'blood rice', and then the master went to Taiwan, my dad didn't follow, all these years all over the world, stunned can no longer find this magical rice, often regret it!"

Li Junge nodded and said: "That's probably it, I thought that the Hanging Sky Cliff Wujin Blood Rice was rarely seen by the world, and it turned out that it had already appeared in Master Zhang's Mansion for more than four years!"

Jin Shang said with a smile: "Master Zhang is a famous man in Shuzhou, a big foodie, and people who admire him know that he is good, and he also likes to collect all kinds of rare ingredients for him." Back then, in his house, Cordyceps from Xikang, yellow sheep, snow lotus from Tibet, yak tail, and even safflower from Xinjiang were all sent every year, so it is not surprising that there is this blood rice. ”

When he came to the farmhouse, Li Junge asked Liu Sanwa to take out both kinds of rice, and let Jin Shang and Liu Cheng take a look first.

Jin Shang picked up the Wujin blood rice and rubbed it, picked up the plate and sniffed it, and said, "It should be it, Xiao Liu, right? Then please boil a little for us according to your method here, and we will come back in the evening to taste it." ”

Liu Sanwa responded, and then Li Junge took the two of them to see the vegetable patch.

The autumn vegetables in the vegetable field have been growing for more than two months, and many of them are entering the harvest season.

Peppers, lettuce, mustard greens, lettuce, and cabbage can be harvested, and turnips, carrots, garlic sprouts, and beans are growing very well.

Li Junge was quite embarrassed: "The plants are all big road goods, mainly for farm stays." I didn't have time to get greenhouses, they are all seasonal varieties, and I haven't had time to do this out-of-season vegetables. ”

Liu Chengxian laughed: "What I want is seasonal dishes! How can my master's private restaurant get greenhouse vegetables." ”

Li Junge can't figure it out now, what does it mean? How can this Liu Chengxian tell Wu Zhiqiu in reverse?

Seeing that Li Junge was a little confused, Liu Cheng first explained to him: "Rich people now, the more they live, the more they pay attention to the season." They believe that out-of-season vegetables are against the time of day and are not in line with the way of health. But in my master's private restaurant, most of the people who can come are these people. So it's really hard to find ingredients for me and my master. ”

Li Junge sighed: "You people in the city are hypocritical! When we use farmhouse fertilizer, you want to promote chemical fertilizer, and when we use chemical fertilizer, you want us to use farmhouse fertilizer; when we grow seasonal vegetables, you want to buy out-of-season vegetables, and when we all get greenhouses, you have to buy seasonal ones again! Isn't this a toss for us!"

Liu Chengxian said with a smile: "I don't carry this pot with my master, this is the guidance of those nutrition experts and health experts, we are the cooks, and we will do what others want to eat!"

Li Junge asked: "By the way, I still want to ask, why is this Jin Lao so old, why hasn't he retired?

Liu Chengxian said: "This chef, like all walks of life, is divided into many layers, the lowest is Liu Sanwa's kind, who cooks around the stove every day; the upper layer is the chef of the hotel, who manages the kitchen of a small restaurant, in addition to the chef, he also has to take apprentices and command his subordinates; the third layer is the executive chef, who basically does not start personally, is only responsible for management, and gives guidance to the chef." ”

"My master is a figure on the top of the pyramid, the disciple is generally the level of the executive chef, or the boss of the hotel, his daily work is to help the restaurant arrange dishes according to the strength of the hotel chef team, arrange banquets, usually summarize the recipes of the cuisine, and occasionally develop some new dishes. ”

After speaking, he stretched out two fingers and whispered: "Just our Hongbin Building, give him the consulting fee for the old man every year, that's the amount!"

Li Junge exclaimed: "This is 200,000 yuan, it's amazing!"

Liu Cheng first said: "What 200,000, 2 million! This is still the price of a disciple, outsiders come to ask, a dish is the amount you say!"

Li Junge: "Damn!"

Looking at the fat old man squatting in the vegetable field with difficulty to inspect the green bamboo shoots, this is really unseemly!

Liu Chengxian said: "Don't think this thing is easy to do, you don't have decades of industry experience, a full grasp of the traditional context, a deep understanding of the changes in eating habits over the past few decades, and want to develop a new dish, it is a fool's dream! There are more than 3,000 traditional Sichuan dishes, not to mention doing it, a dish is a thousand words, these 300,000 words please memorize it first!"

"The new dish must have the god of the cuisine, that is, the essence, the color, flavor and shape can not be used to talk about the mouth, that is at least necessary! You must also find out the traditional soul from the new cuisine, to be able to find the root cause in the cuisine, to let everyone eat a new dish, but you have to praise the 'authentic Sichuan cuisine'! Only when this level is reached, the dish can be passed on with confidence, otherwise it will be a flash in the pan and cannot be included in the spectrum. ”

Li Junge nodded and said: "This is the 'technology into the way', similar to calligraphy, no matter what font, there must be a set of penmanship construction, penmanship construction is from the inheritance, on the basis of inheritance there is only a small amount of innovation, but the words can not only conform to everyone's traditional aesthetics, but also make people feel that it is a refreshing new calligraphy, such a person can be called a calligrapher." ”

Liu Chengxian listened happily, clapped his hands and praised: "It's really hard to talk to you, that's what it means! Lao Tzu has explained this truth to so many people, no one can understand, they all think that I am raising the value of the chef's profession, and I will explain your statement to them in the future!"

Li Junge continued: "It is not impossible to completely break away from Chen Yi and start anew, that is the way of Western modern art, all the ways of expression are explored and summarized by themselves, who can do this is not a rare surprise in a hundred years? Just dance a few strokes and say that you are innovative, that's not innovation, that's funny!"

The old man Jin stood up after reading the dishes, and laughed: "It's amazing that Piwa can see this layer, the reason why the old man wants to get a private restaurant when he is old is that he is afraid that he will not touch the handle of the pot and stove for a long time, and second, he also wants to grope and explore again." The deeper I fall into this industry, the more I feel that there is still a long way to go! As you said, as long as you can add one or two brushstrokes to the cuisine of Sichuan cuisine, the old man's life will be worth it. ”

Liu Cheng first asked, "Master, how is this vegetable field in Piwa?"

Old man Jin said: "The vegetable field is no problem, there is no chemical fertilizer or pesticides, it is very good to grow like this, let's pick some back and taste the taste, it stands to reason that the vegetables grown in this way will not be as exaggerated as the girl said, is it the relationship between water and soil or variety?"

Li Junge couldn't say that this was the improvement of the varieties in the space, but said: "This is some of the local varieties that I came back to collect this year, and many of our local varieties are not known to the outside world, such as oil stem greens, oh, that is, the 'Erping pile' that makes sprouts, which seems to have not been planted except for Yizhou Manzhou." There are also black gold blood rice and nine mile incense, which seems to be the same. ”

This explanation made Old Man Jin feel reasonable, nodded his head, and did not continue to delve into it.