Luo Xiang'er pointed to the fairy duck and said: "This dish has a long history, complex methods, strict requirements, long steaming time, and is served immediately after steaming to maintain umami." Pen ~ fun ~ pavilion www.biquge.info in order to accurately grasp the steaming time, the old generation of chefs with the method of "burning incense timing", before the duck cage steaming began to light the incense, a total of three pillars of incense, can be matured, this method for the Kong family near the tribe found, he was in Xuanzhou as the prefect, to Qufu to worship the ancestors, eat this dish and praise, think that burning incense to make dishes is like worshiping the gods, and then called this dish "fairy duck". ”

Xiaowu whispered: "I didn't expect that every dish has a story!" ”

Xiao Ding nodded: "The history of mankind has a long history, and it is natural that these foods can become famous dishes!" ”

Lu Press, who has eaten fairy duck, commented: "The umami is excellent, the soup is clear, the meat is crispy, and the original soup is original, which is good!" ”

Luo Xiang'er looked at the crystal trotters and said with a smile: "Now, I will tell you about a dish related to immortals. Legend has it that hundreds of years ago, there was a husband-and-wife hotel on Jiuhai Street in Zhenjiang. One day, the shopkeeper bought four pig's trotters and prepared to eat them in a few days, so they were salted for fear of spoilage. But he never imagined that his wife would mistake the packet of nitrate he bought for his father to make firecrackers for refined salt. It wasn't until the next day that his wife found out when she was looking for nitrate to make firecrackers, and quickly opened the pickling vat to take a look, only to see that the hooves were not only fleshy, but the flesh was firm, the color was ruddy, and the hoof skin was white. In order to remove the smell of nitrate, he soaked it in water several times, then blanched it in a pot of boiling water and rinsed it with clean water. Then add green onion and ginger, Sichuan pepper, cinnamon, fennel and water to the pot and simmer. The owner and his wife wanted to cook it at high temperature to relieve its poisonous smell, but they didn't expect that after more than an hour, there was an extremely attractive aroma in the pot. Zhang Guolao, one of the Eight Immortals, happened to pass by here, and was also attracted by the fragrance and stopped. So he turned into a white-haired old man and came to the door of the small hotel and knocked on the door. As soon as the door opened, the scent wafted into the street. When the people came to inquire, the owner's wife fished out the pig's trotters and told them the truth: 'This hoof has been misplaced with nitrate, and it cannot be eaten.' But the white-haired old man bought all four trotters and ate them in the shop. Because of the excellent taste, the more I ate it, the more fragrant it became, and I ended up eating three and a half in a row before I stopped. As soon as the old man left, people knew that he was Zhang Guolao. The shopkeeper and the people present tasted the remaining half of the hoove, and they all felt that it tasted unusually delicious. Since then, the restaurant has been using this method to make meat with a similar sound to nitrate, and it soon became famous. ”

Lu Jian looked at the crystal trotters in front of him and said: "This dish looks at the flesh with red skin and white skin, smooth and crystalline, marinated and transparent, like crystal, is it called crystal trotters because of this?" ”

Luo Xiang'er gave a thumbs up: "Just say it!" This dish is crispy with lean meat, not greasy with fatty meat, crispy and tender, accompanied by shredded ginger and Zhenjiang balsamic vinegar, which is a unique flavor. ”

As soon as Gu Er heard that she had eaten the wrong way, she hurriedly served the ginger shreds and balsamic vinegar on the small plate on the table, and began to attack the remaining half plate of crystal dishes.

After Xiao Ding and Xiao Wu found out, they snorted and joined the ranks of grabbing food, for fear that they would eat less of a piece.

Luo Xiang'er smiled: "Don't talk about the dishes, I'll pick the key points." This dish of boiled dried shreds, dried shreds, is dried tofu shreds, and boiled is boiled in a lot of water. This seemingly easy dish is actually not simple, but it is a family dish in Huaiyang cuisine. This dish, the fresh fragrance is fragrant, the umami of ham and fresh shrimp seeps into the very fine dried tofu shreds, the slightest thread is in the button, but there is not a drop of oil, there is no trace of beans, it is a masterpiece that is not tired of being fine. ”

Luo Xiang'er pointed to a spicy oil basin again: "This is the boiled fish that once swept all over China!" The fish is tender and delicious, this dish is spicy but not dry, numb but not bitter, and it is worth trying. (To be continued.) )