"It seems that there will be a lot of vicious battles going to Yan Country this time. Zhong Tianzheng thought to himself.

Zhong Tianzheng thought to himself: "The raw materials of Wensi tofu are tofu (450 grams), winter bamboo shoots (10 grams), 50 grams of chicken breast meat, ham (25 grams), shiitake mushrooms (fresh) (25 grams), lettuce 15 grams, salt, monosodium glutamate to peel off the old skin of tofu, cut into thin strips, blanch with boiling water to remove yellow water and beany smell; second, remove the stems of shiitake mushrooms, wash them, and cut them into thin strips; third, peel the winter bamboo shoots, wash them, cook them, and cut them into thin strips; fourth, rinse the chicken breast meat with water, cook them, and cut them into thin strips; fifth, cut the cooked ham into thin strips; six, Lettuce leaves are washed and cleaned, blanched with water, and cut into thin strips; 7. Put shredded mushrooms into a bowl, add 50 ml of chicken consommé [1], and steam them in the basket; 8. Put the pot on the fire, scoop in 200 ml of chicken broth and boil, put in shredded mushrooms, shredded winter bamboo shoots, shredded ham, shredded chicken, shredded green cabbage leaves, add refined salt to boil, and add monosodium glutamate to the soup bowl; 9. Take another pot and put it on the fire, scoop in 500ml of chicken clear soup, put in shredded tofu after boiling, wait for shredded tofu to float on the soup noodles, and then scoop it up with a colander and put it into the soup bowl and serve it. ”

"The taste has the characteristics of salty and umami, the knife work is fine, soft and mellow, and it melts in the mouth, which is an examination of the chef's knife work. Legend has it that during the Qianlong period of the Qing Dynasty, a lotus master of Fahai Temple was good at cooking, and the pig's head was fat and sweet. Because the monk can roast the pig's head, the children also made up a song and sang it. In fact, when the Buddha sect was founded, the disciples followed the door to the dervishes, and did not have the habit of eating a vegetarian diet. Later, Devadatta, a disciple of Shakya, set up a separate door and proposed not to eat milk, eggs, fish, meat and meat. During the reign of Emperor Wu of Liang, Buddhism was established and a fasting system in which Buddhists did not eat meat and vegetarian diets. Zhong Tianzheng thought to himself.

"Master Lotus passed on this skill to a chef in the temple. The chef learned this method and opened a restaurant outside, specializing in grilled whole pig's head. After it is made, the head meat and tongue are put into the plate, and then the cheeks, pig ears, and eyes are put in place to form a whole pig's head, and then the original soup is poured on it, maintaining the technique and flavor of the lotus master of Fahai Temple. Although there is no explicit record of this legend, circumstantial evidence can be found in ancient books. The Qing Dynasty's "Dictionary of Yangzhou Customs" contains the words "Wangjiangnan" by the Baisha Nunnery. One of them reads: "Yangzhou is good, Fahai Temple is leisurely." The empty hall on the lake is open on the opposite bank, and the waterside tower reflects the middle stream, leaving the guests with rotten pig heads. Zhong Tianzheng recalled what the master said to him back then.

It can be seen that the "grilled whole pig's head" of Yangzhou Fahai Temple is indeed very famous. Characteristics: Roasted whole pig's head, is one of the famous "three heads" in Yangzhou cuisine. The "three heads" are "dismantling and braised silver carp head", "stewed crab roe lion head", and "grilled whole pig's head". Among them, the "grilled whole pig's head" has a long history and the highest reputation. The finished product of this dish should maintain "crisp and rotten without losing its shape", the color is red and bright, fat and sweet, soft and glutinous, oily but not greasy, rich in aroma, sweet and salty, and the flavor is extraordinary. Pig's head (6500g), soy sauce (250g), rock sugar (500g), ginger (50g), star anise (15g), coriander (10g), cooking wine (1000g), balsamic vinegar (200g), shallots (100g), cinnamon (25g), fennel seeds [cumin seeds] (10g). The process of making ginger is washed, sliced, and green onions washed and tied into knots;" Zhong Tianzheng said as he did.

Zhong Tianzheng washed, disinfected, and set aside the coriander;4. Clean the hair of the pig's head tweezers, put it in clean water and scrape it clean;5. Place the pig face down on a cutting board, split it from the middle of the back of the head, remove the bones and brains, and soak in clean water for about two hours to rinse off the blood. Boil in a pot of boiling water for about 20 minutes, remove it, put it in clean water to scrape, shave the pig's eyelashes with a knife, dig out the eyeballs, cut off the pig's ears, cut off the two cheeks, then cut off the pig's mouth, remove the lymphatic meat, scrape off the tongue membrane;7. Put the eyes, ears, gills, tongue and head meat into the pot together, fill it with water, cook twice with a strong fire, cook for about 20 minutes each time, and take it out until it is mature;8. Put cinnamon, spices, and fennel seeds into a gauze bag and tie the mouth to form a spice bag;9. The bottom of the pot is cushioned with a bamboo grate, spread with ginger slices and green onion knots, put the pig's eyes, ears, tongue, gills and head meat into the pot in order, and then add rock sugar, soy sauce, cooking wine, balsamic vinegar, spice bags, and clear water, the water is soaked in the pig's head as a degree, cover the pot, boil with a strong fire, and simmer over low heat for about 2 hours until the soup is thick and rotten; 10. Put the pig's tongue in the middle of the large disc, cover the tongue with the head and flesh face facing up, and then put the cheeks, pig ears and eyeballs according to the original part of the pig's head, form a whole pig's head shape, pour the original juice, and decorate with coriander leaves.

Zhong Tianzheng thought to himself, the ingredients are 200 grams of refined salt, 100 grams of sugar, 5 grams of star anise powder, 10 grams of five-spice powder, 25 grams of southern milk, 25 grams of sesame paste, 50 grams of sugar, 5 grams of garlic, 25 grams of corn starch, 7 grams of Fenjiu, and an appropriate amount of sugar water. The process includes material selection→ finishing→ pickling→ shaping→ scalding→ crispy syrup→ crispy syrup→ baking → finished products. Be sure to choose a special breed, such as fragrant pig. The weight is 5~6 kg, and the skin is thin and the body is plump. ”

Zhong Tianzheng slaughtered and bloodletting, dehaired, and eviscerated according to the usual method, and then cleaned it. Then, split along the spine from the inside of the buttocks, remove the plate oil, and remove 3~4 ribs and shoulder blades from the chest. Rinse thoroughly with water and drain off. Be careful not to damage the skin to keep the shape intact, the surface of the pig body must be scraped clean, and the knife should be cut from the belly and not too long when splitting the pig, so as to be able to dig out the internal organs. After washing the suckling pig, put it on the workbench, rub the five-spice powder and salt in the abdominal cavity of the pig, marinate for about 30 minutes, and then mix the sauce, bean curd, sesame paste, sugar, garlic, dried onion, onion, monosodium glutamate, corn starch, Fenjiu and five-spice powder, spread it in the pork belly, and marinate for about 30 minutes. With a length of 40 cm and two wooden strips of 13 cm (long as a straight support, short as a horizontal brace), in the pig's abdominal cavity to install support, with iron wire tie, so that the suckling pig shaped, and then in the front and back of the pig body inserted 2 steel forks, in order to facilitate roasting.

Then Zhong Tianzheng scalded the skin, and blanched the supported suckling pig with hot water at 70 °C to drizzle until the skin was hard, and then dried the surface moisture. After this step, a layer of maltose syrup can be evenly coated. In order to make the finished product uniform in color and crispy in leather, the quality of the crispy syrup used is very high. The specific method is to put the maltose into a small basin, pour 150 grams of boiling water, wait for it to be completely dissolved, and then add human liquor and Zhejiang vinegar to mix well, that is, crispy syrup. Maltose must not be used more when blending, because it contains sugar, and it is easy to color when heated, resulting in the blackening of the finished product.

"Put on the crispy syrup, spread the crispy syrup evenly on the suckling pig skin, hang it in a ventilated place, and blow dry the skin. The water on the surface of the pork rind must be dried before the crispy syrup can be coated to coat evenly, and the skin must be air-dried before it can be baked. Otherwise, the finished product will have a "flower face" phenomenon, and there are two ways to bake it. One is to roast in an open oven, use an iron rectangular oven, burn the hearth red, put the suckling pig with a fork, and roast it on the fire. First roast the chest and abdomen, about 20 minutes. Then the roast woman in order, the whole body of the zinc pig, especially the neck and waist, must be pricked with needles to drain the water. At the same time, it is necessary to brush the oil to wipe off or smooth out the oil that oozes from the inside and outside to avoid flowing on the skin or flesh and affecting the appearance. The second is to roast in a dark oven, using the oven of general roast duck. First, burn the furnace to a high temperature, put the suckling pig carcass in the furnace, and bake for about 30 minutes. When the pork skin begins to change color, take it out and prick it with a needle, brush it with oozing fat, and bake it for another 20~30 minutes to cook. Zhong Tianzheng thought to himself.

"Either way, you have to rotate it frequently to achieve a uniform color. The method of identifying maturity: when the oil flowing out of the pig body is clear and white, it proves that the suckling pig has been roasted. After taking out the roasted suckling pig, brush a layer of sesame oil on the surface while it is hot, which is the finished product. The color is ruddy, the form is complete, the skin is crispy and the meat is tender, fat but not greasy, fresh and tender, and the entrance is strangely fragrant. Its roasting method was recorded as early as the Book of Rites written in BC, and the roast pig (cannon dolphin) was one of the "eight treasures" in the Zhou Dynasty. Until the fall of the Qing Dynasty, roasted whole pig was still the "top grade" in the palace banquet. ”

Zhong Tianzheng made 300 grams of raw pure soil rooster, 80 grams of old ginger, 50 grams of green onion leaves and shallots. 5 grams of seasoning salt, 5 grams of sesame oil, 3 grams of monosodium glutamate, 3 grams of chicken essence, 2 grams of sugar, and 50 grams of salad oil. Wash the chicken, put it in a pot of cold water, turn on the heat and cook, remove it and soak it in ice water until it cools, remove the knife and change it into a long strip with a width of 2.5 cm, and put it on a plate. Chop the shallots, shallots, and peeled ginger separately and crush them in a blender. Put the salad oil in the pot, when it is hot, add the raw materials, salt, chicken essence, sugar, and monosodium glutamate processed in step 2 and stir-fry until fragrant, pour in sesame oil, pour it out, and pour it on the chicken pieces.