This fragrance immediately made Chu Chen salivate a little, and he couldn't help but move his mouth, and the aroma immediately overflowed in his mouth, and after that, the layered but skillfully integrated taste made him really have an endless aftertaste.

After eating this bite, Chu Chen couldn't help but sigh: "It's really smooth and tender, with fragrant lips and teeth, and after eating, I can't help but have a long aftertaste, I have never eaten such a layered, textured, and flavorful vegetarian dish in my life." ”

The people present, hearing Chu Chen's words, all of them were uneasy, Lu Changshun put down the chopsticks in his hand and said: "Xiao Chu, it's not just you, but I haven't eaten such a good Dinghu vegetarian before, but it's a pity, Master Niu doesn't do it easily, and we can only have such a good mouth by following Mr. Zhao." ”

Hearing Lu Changshun say this, Chu Chen knew that the original name of this dish was "Dinghu Shangsu", and the taste of this dish can be known from the name, as the name suggests, "Shangsu" refers to the meaning of high-end vegetarian dishes.

This "Dinghu Shangsu" is a kind of dish belonging to the Lingnan flavor, which was originally created by an old monk of GD Qingyun Temple in the Yongli period of the Ming Dynasty, it uses white fungus as the main ingredient, supplemented by more than 10 kinds of ingredients such as various precious fungi Xianggu, respectively, simmered and cooked with oil flavors.

When making it, some of the ingredients are assembled along the bottom of the pot to form a circle, and the rest of the ingredients are filled with it, and then overlaid on the plate, forming a layered "mountain shape", which can be described as a fine material, elegant color, and clear layers.

According to folk legend, the Empress Dowager Cixi was overjoyed after tasting "Dinghu Shangsu", and issued a decree to classify "Dinghu Shangsu" into the Manchu and Han Dynasty banquets, becoming a famous dish for the Manchu and Han Dynasty banquets, and "Dinghu Shangsu" also became the signature dish of Dinghu Mountain Qingyun Temple.

Next, Lu Changshun pointed to a dish that should be based on eel, and said: "After the vegetarian dish, of course, you have to eat some meat dishes, you should be familiar with the ingredient of eel, this dish is Huaiyang's famous dish soft long fish." ”

Soft long fish is a famous special dish in the history of Huai'an, the ancient long fish is made of long fish, is to tie the live long fish with gauze, put it into the boiling water pot with green onions, ginger, salt and vinegar, and take it out when the fish body is curled, and the mouth is opened.

Then take its loin meat and cook, after the dish, the fish meat is very mellow, pick it up with chopsticks, hang down at both ends, just like the belly belt on the chest of the child, when eating, you can hold it with a spoon, so it is called "soft pocket long fish".

Although there is basically no one making it like this now, Lu Changshun said that this soft long fish cooked by Master Niu is still cooked by the ancient method and added his own innovation, which is very worth looking forward to.

Before tasting it, the first deep impression that this dish gave Chu Chen was that it was particularly elastic, and when he picked up a piece of eel meat with chopsticks, he could still see that the meat was shaking, but it was not broken. If you think it must be chewy, you are very wrong, once you eat this dish, it can be described as soft and unusually tender, and it melts in your mouth.

And this dish is fresh and refreshing, and the garlic is rich, but the garlic aroma does not cover the taste of eel meat, the combination of the two, just like the safflower must have green leaves, it really complements each other.

Lu Changshun saw Chu Chen's intoxicated appearance, and introduced the next dish with a smile.

The next dish is the famous dish of Zhejiang and Hangzhou "Dry Fried Bell", which is carefully made with the famous specialty Sixiang tofu skin in the HZ region, which is promoted as one of the famous dishes of HZ with yellow color, fresh flavor and crispy like a bell, and is very popular with diners.

There is also an allusion to this dish, it is said that in ancient times, there were two restaurants in the city of Hangzhou, one large and one small. The owner of the big hotel wants to dominate the business, and often seeks trouble and bullies the owner of the small hotel.

One day, he learned that the tofu skin in the small restaurant was out of stock, so he instigated some scoundrels to go to the small restaurant to eat tofu skin, threatening to smash the signboard of the small restaurant if they could not meet the requirements. This incident angered a big man who often drank here, and saw him leave the store without saying a word, stepped on his yellow horse, and whipped away.

Who knew that after a while, I only heard a jingle of horse bells, and when I looked for prestige, the big man had appeared at the door of the small restaurant, holding a bag of tofu skin bought from Sixiang in his hand.

Grateful for his actions, the shopkeeper immediately prepared a snack made of tofu skin, using haode pork tenderloin, and in honor of the hero's merits, the shopkeeper rolled the tofu skin into the shape of a horse bell. This is how the famous dish of "Dry Fried Bell" came out.

This dish, the outer tofu skin is as thin as cicada wings, the color is golden, a bite down crunchy sound, and then dipped in the special sauce made by Master Niu, it is really delicious and delicious, the flavor is unique, after eating, I have to say that it is a good dish to accompany the wine.

After eating a dry fried bell, Chu Chen picked up the wine glass and said to Zhao Qirui: "It's an honor to be able to eat with Mr. Zhao today, here I borrow flowers to offer Buddha, xiexie Mr. Zhao, your love for me, I wish you good health, good luck, and abundant wealth, I will do it first, you are free." ”

After Zhao Qirui saw that Chu Chen had dried up the wine in one gulp, he also drank the wine in the glass, giving Chu Chen enough face, and then he waved his hand and said:

"Xiao Chu, don't be so respectful to me, speaking of which, if you don't have the ability, I think there's no reason to love you, right? Since the dishes you don't know have been introduced, the following two dishes you know, do you have to introduce them to you? ”

Chu Chen smiled a little embarrassedly: "Actually, I also saw these two dishes in the magazine by chance, so I will say that I haven't practiced, please forgive me." ”

"That being the case

, then let's talk while practicing. Zhao Qirui said with a smile

zuihou a meat dish, that is, Chu Chen said at the beginning of the nine turns of the large intestine, this is an authentic Lu cuisine, created in the early years of Guangxu in the Qing Dynasty, by the JN "Jiuhualou" hotel pioneered.

This dish is to blanch the large intestine of the pig after frying, and then pour into more than 10 kinds of ingredients, made by micro-heat, this dish is unique, the material is ruthless, the materials are complete, the five flavors are available, the production is boiled first, then fried, and then burned, out of the spoon into the pot repeated several times, until the simmer until cooked.

It is said that the owner of this Jiuhualou likes the nine characters the most, some literati and elegant people after eating, feel that this dish is indeed different, have a unique taste, in order to please the store like the "nine" character fetish, and praise the chef to make this dish like the Taoist "nine alchemy pill" as fine workmanship, so it was renamed "nine turn of the large intestine".

This dish is ruddy in color, soft and tender in texture, sour, sweet, fragrant, spicy, salty in the mouth, the flavor is very unique, and although this dish uses fat sausage, it is fat but not greasy, and it is the favorite of people like Chu Chen who like to eat meat.

Although the nine-turn large intestine is delicious, eating too much is also a great burden on the stomach, so zuihou a boiled cabbage solves such troubles.

Although this boiling water cabbage is a clear soup dish, it is a full of Bashu traditional famous dishes, the original Sichuan cuisine chef Huang Jinglin created it in the Qing Palace Imperial Dining Room, and the Sichuan cuisine master Luo Guorong brought its cooking jishu back to Bashu, thus becoming a delicacy on the high-end banquet of the Beijing Hotel.

Although this boiling water cabbage is made of boiling water, it is actually a clear soup, and this clear soup is not a short time to hang haode, it took Master Niu a night to carefully boil it.

This soup looks like a bowl of water soaked in a few cabbages, and there is not a single star of oil flowers, as if it is light and tasteless, but when you eat it in your mouth, it is fragrant and refreshing.

Besides, the soup, drink not greasy, at first glance, the greasy fat of the intestine just now dissipated without a trace, and then taste the taste, it can be said that it is not light or thin, light and elegant and mellow reflect each other, the whole boiling water cabbage, it does not seem to be a treasure, but it is better than a treasure.

Speaking of which, these five dishes are the representative dishes of the five major cuisines, and they all have relevant allusions, coupled with Master Niu's superb cooking skills, while listening to the fun, everyone is feasting.

After that, Chu Chen did not favor one over the other, and toasted Lu Changshun and the driver respectively, of course, the driver just replaced the wine with tea. Then everyone chatted while eating, and talked about some questions about jadeite, and the scene was very happy.

Tasting delicacies and listening to allusions, the atmosphere of this meal can be described as quite interesting, and the delicacies like the eight treasures and jade food also make Chu Chen have a long aftertaste.

After eating, the waiter cleaned the table and made a cup of tea for the guests, while the driver went out at Zhao Qirui's signal.

The scene at this time was a little leisurely and relaxed, Zhao Qirui took a sip of tea, and said to Lu Changshun: "Old Lu, I will trouble you to find someone to carve this piece of jade today, which is what we said before, with the theme of birthday celebration, it is best to be festive." ”

Seeing that Lu Changshun nodded in agreement, he turned his head to Chu Chen and said, "Xiao Chu, the things that trouble you below are also simple, it is your profession, help me identify one thing." Speaking of which, today is also a coincidence, I can meet you in the shop on the old road, otherwise I will definitely have to go to your Uncle Wu's place. ”

Chu Chen smiled and agreed: "It's no problem, as long as you don't think I'm shallow-eyed, I don't know what Mr. Zhao wants to identify." ”

"It's not anything valuable, it's just a celadon bowl, well, something is coming."

At this time, the driver walked in with a gift box, and then put the gift box on the table.

Zhao Qirui opened the box and said: "Actually, this bowl was given to me by one of my customers who had no money, he went abroad to gamble and lost a fortune, so he had no money to repay my money, but he didn't dare to apologize for my money, and most of the money was repaid, and the rest used this bowl to pay off the debt." ”

"Actually, I don't care about tens of thousands of dollars, I just hate his style and personality, if this bowl is not real, then don't blame me for being unkind."

Chu Chen nodded in understanding, and then looked at the celadon bowl that Zhao Qirui said.

This bowl in the gift box, the whole body is applied with green glaze, skimming, oblique arc abdomen, circle foot, the bowl is engraved with a unicorn boy, and it can be determined that it is a fine product in celadon.

"Huh"

As soon as he saw this bowl, Chu Chen sighed lightly.