The next day, when Pagio and Miao Miao found Xiao Peng, Xiao Peng was busy in the kitchen, and Yali held her cheeks and watched Xiao Peng cook like a little fan girl. When he saw Pagio and the two coming, he waved hello.

"Shaw, where have you been in the morning?" asked Pagio, sipping a cigar.

Xiao Peng explained: "I said I wanted to let Yali taste our hometown food today, so I went to Santa Barbara early in the morning to buy seafood. ”

Pagio pouted, "There are seafood sellers around here, and you're going to Santa Barbara?"

Xiao Peng snorted: "It's for yourself, not for others." If you can buy the best, you will naturally buy the best. I asked, and they all said that Santa Barbara had the best seafood. I'll just go over. Not to mention, there is a lot of seafood there. ”

Miao Miao frowned and asked, "Xiao, is it really good for you to cook in the kitchen like this as a man?"

Xiao Peng laughed: "Miao Miao, if this is said to me by Pagio, I can still understand it, why did you come to tell me?

Miao Miao shrugged: "I think men should do what men should do, they should work hard for their careers outside, and this is obviously not what men should do when they go into the kitchen." I've been married to Pudge for decades, and I haven't had him cook me a meal. ”

Xiao Peng shook his head: "Miao Miao, you are wrong to say that, just like most of the top fashion designers are men, most of these top chefs are men." Who says cooking isn't something men should do?"

Pagio also came out and made a difference: "Xiao, what you said is reasonable, what Miao said is not bad, the key is to look at the angle of things, but I have a question, you hide in the kitchen like this and cook, asking about the smell of cooking smoke, are you really in a good mood?"

Xiao Peng laughed after hearing this, and gave Pagio the answer: "You think about this from a different angle, you are definitely very energetic in cooking, and then very happy." ”

Pagio was stunned: "What do you think?"

Xiao Peng explained: "You just think, your job is to be a cook, you come here to cook, and by the way, you sleep with the hostess, I guarantee that you are more active in cooking than anyone else." ”

"Nasty!" said Arlie, who was also shot while lying on the side, pouting indignantly.

Pagio said, "Miao Miao, believe me, Xiao Peng's cooking skills are top-notch. He owes me a meal, just for you to taste. ”

Xiao Peng gave Pagio a middle finger: "Are you embarrassed to say that I owe you a meal? Let's talk about who owes whom? Today this meal is not your share, Miao Miao can eat it, you are watching from the side." ”

When Padgio heard this, he hurriedly smiled and said, "Don't, I'll follow my wife to get naked, it's all right?"

Miao Miao pointed to the dumplings on the table and asked, "Why is this bun so small?"

Xiao Peng was speechless: "Miao Miao, this is called dumplings, and buns are not the same thing." The buns are steamed and the dumplings are boiled!"

Miao Miao couldn't tell the difference: "I've only eaten steamed buns." Looks like that, doesn't it? ”

Xiao Peng was happy: "Okay, let you try the regular mackerel dumplings, oh, that's what you call mackerel." Our hometown especially likes to eat this mackerel, not only fresh, but also dried mackerel. According to our customs, in the spring, those who are sons-in-law will go to the father-in-law's house to deliver this mackerel, do you know how much we like to eat this fish there?"

Miao Miao frowned: "This mackerel is not as delicious as cod, it's too fishy." ”

Xiao Peng was stunned, this is another matter of taste, cod Chinese people don't like to eat it very much, except for the Xian people, they like to eat cod's close relative yellow line pollock, which is the mentai fish in their mouths.

However, Xiao Peng is still very confident in his craft: "Yesterday, Ya Li was watching "A Bite of China 3", which introduced the food of my hometown, saying that our hometown people love to eat dumplings wrapped in dried mackerel, isn't that nonsense? ”

As soon as Xiao Peng finished speaking, the door of the restaurant was pushed open again, and Yang Meng walked in with Gaga in his arms: "Hey, brother, how did I smell the smell of my hometown?"

Xiao Peng raised his middle finger at him: "Even if you have a sharp nose, you can smell it?"

Yang Meng laughed: "Actually, I asked Shan Zhan where you are, and he said that you are in the kitchen, so I guess you can't stand the food here." Make more of it, and let's satisfy our cravings today. By the way, Fat Cai heard that you are cooking, and he will come over in a while. ”

Xiao Peng was speechless, he wanted to make two small dishes for Yali to try this mackerel dumpling, this is good, there are more and more people! Xiao Peng is not ambiguous, just make a big meal, let's try it together. All kinds of part-time jobs, spoon flipping and other techniques made Arie Miu Miao and others who were watching on the side stunned.

Yali took her mobile phone and sighed while recording: "How do you feel that you Chinese people are cooking like performing acrobatics? This is too dazzling, isn't it?"

Xiao Peng smiled and waved his hand: "I'm just a beginner technique, if you let those real Chinese chefs come, the skills are much more powerful than mine." ”

Gaga's was extremely interested in Xiao Peng's kitchen knife: "Didn't you notice? He cooks so many dishes, one kitchen knife is enough? This is also incredible, right?"

Gaga is of great pear descent, known as the 'Western Huaxia', and she is naturally very interested in cooking, and she is extremely amazed by Xiao Peng's use of a kitchen knife to cook. Chinese chefs, a square kitchen knife to hit the world, and Western chefs, the kitchen knife is called a particular, are dagger shaped, a set of several or even dozens, each kitchen knife has a different use, want to be a Western chef?

"I've seen a BBC documentary about the impact of coal on Chinese food. It is said that China's coal is mainly concentrated in Shanxi, and in ancient times, it was impossible to transport coal out due to the Yellow River shoals, so after the Middle Ages, when Europe began to use coal extensively, the main fuel in China was charcoal. Because of the high cost of fuel, the Chinese people invented the thin-bottomed iron pot, invented the steamer and other fuel-saving cooking utensils, so when cutting vegetables, the main thing is 'silk slice dice', which is also to save fuel, and the Chinese kitchen knife has a great advantage when cutting food small. Small-cut ingredients are more suitable for the Chinese cooking method of quick stir-frying, which can save fuel. That's why Huaxia people use this kind of square kitchen knife!"

Xiao Peng smiled: "Yali, you have been fooled by those foreign devils on the BBC." That's nonsense. Charcoal can only be made from good wood, and the loss from wood to charcoal is by no means affordable for ordinary people. From the time of the Northern and Southern Dynasties, charcoal was a valuable item and could be used as a gift between officials and nobles. All the good charcoal from specific wood even became a tribute in the Song Dynasty. ”

"In ancient times, Bai Juyi, a famous poet in the Tang Dynasty, wrote a poem "The Charcoal Seller", which tells the story of the old man who sold charcoal and was robbed of a cart of charcoal by the eunuchs in the palace. There are a lot of details in it, for example, the charcoal seller is riding an ox cart, raising a cow in the Tang Dynasty is similar to buying a Rolls-Royce now, every cow must be registered, if you want to kill a cow, it is a crime, even the cow is sick and falls to death has to go to the government to report, but the charcoal seller can sit in the ox cart, what does this mean? Half a horse of red silk and a zhang of silk was enough for the common people to eat for a month or two in that era, especially the eunuchs took the supplies in the palace, which were tributes and were of higher value. However, this is also far from the value of a cart of charcoal. It can be seen that charcoal was also a high consumer product in ancient China. How can the common people afford it?"

"As for the so-called 'widespread use of coal in medieval Europe,' that's even more fallacious. In the Song Dynasty, Bian Liang had 'millions of families, all of them relied on coal, and there was no one who burned firewood'. It can be seen that coal was completely popularized in the Song Dynasty, but in the Yuan Dynasty, Marco Polo saw that the Chinese people used coal, and he only knew that it was a kind of 'black stone' that could be burned, and described it in his book----- 'A kind of black stone can be found everywhere in the entire Khitan Province, which is dug from the mine, extends in the vein-like shape of the ground, and once ignited, the effect is the same as charcoal. However, its flame is bigger and stronger than charcoal, and it can even burn from night to dawn. This kind of stone does not usually catch fire unless a small piece is lit first. If it catches fire, it emits a huge amount of energy. 'Did the Chinese use coal first or the Europeans used coal first?'

After hearing this, Yali thought for a while and asked, "Then why are Huaxia's kitchen knives so unique?" If nothing else, let's just say that the Wa Kingdom and the Plastic Surgery Country are your neighbors, but the kitchen knives they use are also dagger-style kitchen knives instead of your large kitchen knives. Your Chinese kitchen knife is special. ”

Xiao Peng listened and said with a wry smile: "I don't know the exact answer to your question, you know, our Huaxia is also a multi-ethnic country, and the cooking knives used by nomads are all similar to your dagger shapes." Even if we are Han Chinese, before the Song Dynasty, the kitchen knife was still like a long watermelon knife. How did it get to be the way it is today?"

"According to my analysis, it has something to do with the cooking method and the ingredients. Like the Wa country and the plastic surgery country, there are more sea fish to eat, and a wealth of wrist skills are required to drive the narrow sharp knife, and our Huaxia is an agricultural country, and the meat is mainly chickens, ducks, pigs and sheep, and this kind of thick and heavy iron knife is more suitable. And our country definitely mines more iron ore than them, and casting kitchen knives is naturally not particularly stingy. ”

"In addition, most of the cutting methods in Chinese food are vertically moving, mainly relying on the weight of the knife, and it is good to guide it a little with your hand. The amount of slicing and shredding in Chinese food is much greater than that of Western food, and this wide kitchen knife is very suitable for this kind of work. ”

"Oh, I see. Yali and the others listened to Xiao Peng's words, and then they suddenly realized the difference between the kitchen knives.

Yang Meng was anxious after hearing this: "Dude, can we study the matter of kitchen knives for a while? My special saliva is almost across the river! We are eating, not eating kitchen knives!"

Xiao Peng smiled slightly: "Okay, wait a while, let you taste the authentic taste of my hometown"