After returning to the palace, Zhao Kai plunged into the backyard, found five people who were good at cooking dinner, and went directly into the kitchen.

Although the catering culture of the Northern Song Dynasty has always been ahead of other dynasties, the breakfast culture is a shortcoming, compared with the variety of breakfast choices and tastes in later generations, the breakfast culture of the Northern Song Dynasty is much simpler.

Breakfast is a new inspiration for the day, and it relieves the fatigue of yesterday with a different sense of ritual

It also gives us a breath of freshness from birth.

In addition to being a health necessity, breakfast culture varies greatly from region to region.

The plan of the year lies in the spring, the plan of the day lies in the morning, and breakfast has always been the most important meal in the eyes of many Chinese, so Zhao Kai wants to use breakfast culture to start the signboard of Daqian Restaurant.

Roufu and Chu Ran sat in the backyard, waiting boredly for Zhao Kai to come out of the kitchen with the new food.

The imperial chefs who were not selected by Zhao Kai also gathered outside the kitchen, desperately stretching their necks to look into the kitchen, wanting to see what novel food Zhao Kai was going to make this time.

Two hours later, Zhao Kai and the five imperial chefs came out of the kitchen, carrying a big tray and placing it directly in front of Roufu.

Zhao Kai pointed to all kinds of breakfast on the tray and said, "Huan Huan, Chu Ran, you can taste it quickly and taste whether it is delicious or not." ”

Zhao Kai is not a professional chef, and his understanding of breakfast is still from the large and small breakfast restaurants in Beijing in later generations.

Chu Ran didn't mean to eat, but Roufu drooled.

Zhao Kai pointed to the first kind of breakfast and introduced, "This is a soup dumpling, a soup dumpling that can be more delicious than the plum blossom buns in the cave of Wang Lou." ”

Roufu couldn't wait to pick up a soup bag and take a big bite.

"Ah, it's hot, it's hot." The rich and delicious soup in the soup dumplings burst directly in Roufu's mouth, conquering Roufu's tongue in an instant.

"Although it's a little hot, it's delicious, and it's the first time Huan Huan has eaten so many juicy soup dumplings."

Soup dumplings, commonly known as soup dumplings, also known as soup dumplings, are Han Xiguan snacks that originated in the Northern Song Dynasty and were popular throughout China. As early as the Northern Song Dynasty, it was sold in the market, and it was called grouting steamed buns or soup dumplings at that time. The soup dumplings are beautiful in appearance, and their contents are also exquisite and chic, and the meat filling and fresh soup live in the same room, and when you eat it, you will eat noodles, eat meat, and eat soup in one, which is a kind of integrated charm.

Steamed buns are a traditional Chinese food, and one of the 72 main stores in Tokyo, "Wanglou", is called "Cave Plum Buns", which is known as "Tokyo's No. 1".

After the Northern Song Dynasty, soup dumplings were handed down in Kaifeng. In the 20s of the 20th century, celebrity chef Huang Jishan founded the "First Dim Sum Restaurant", which was mainly engaged in soup dumplings. In the 30s, he adapted to the market demand, innovated the production method of steamed buns, and changed the original use of half-hair dough and lean skin and lean meat mixed with pork skin parfait with Jiang rice, cooking wine, mother and son oil, sweet noodle sauce, small grinding sesame oil, etc., to use dead noodles to make skin and white sugar, monosodium glutamate for the filling to enhance freshness, through the "three hard and three soft" and noodles, so that the dough is tough and smooth, no leakage of soup, no loss of clothes.

Zhao Kai believes that as long as his soup dumplings come out, Wang Lou's cave plum blossom buns can only rank second, and the name of Tokyo's first is his own soup dumplings.

The five imperial chefs who had just made breakfast with Zhao Kai also gave a thumbs up.

"I really served King Yun, and I could actually think of the "three hard and three soft" dough mixing method, so that the dough is tough and smooth, and the soup does not leak or fall off. ”

"Yes, this kind of soup dumpling can be called the first in Tokyo, and the cave plum blossom buns of Wang Lou and the soup dumplings of King Yun are not comparable at all."

"I think so too."

After Roufu ate a few soup dumplings, he shifted his attention to the second breakfast.

Zhao Kai pointed to the second breakfast and said, "This is a fried cake, which is made of glutinous rice flour, flour and sugar, so try it." ”

Joul picked up a piece of fried cake with his hand, took a bite of it, and immediately immersed himself in the delicious taste of the fried cake.

Fried cake is one of the famous traditional snacks of the Hui nationality in Tianjin, and it is called the "three unique" foods of Tianjin together with Goubuli buns and Gui Faxiang twist. The fried golden brown is crispy, and after taking a bite, the yellow, white and black colors are distinct, and the yellow is the fried burnt skin; The white is the leather of glutinous rice, chewy, and not sticky to the teeth; The black one is the sweet bean paste filling.

Zhao Kai handed the bowl with green liquid on the tray to Roufu: "How can you eat fried cakes without bean juice." ”

Roufu picked up the bean juice and took a big sip, "It's delicious, it's very sweet, brother, what is this ground with?" ”

"This is made from a kind of bean that has been passed down from Tianzhu."

Bean juice is a unique snack in old Beijing, made from mung beans and has a history of 300 years.

It has the effect of nourishing the stomach, detoxifying and clearing fire. When it comes to Beijing snacks, the first thing that comes to mind is bean juice. Beijingers love to drink bean juice and treat it as a pleasure. But the first time I drank soybean juice, the swill-like smell made it difficult to swallow, and when I drank it twice with my nose, I felt different. Some people are addicted, looking for them everywhere, and they have to wait in line to drink. "Yandu Small Food Miscellaneous" said: "The dregs can actually be used as porridge, and the flavor of the old pulp is thin." Regardless of men and women, sit together, and each has a bowl of palatable salt. And said: "The taste is not only sour and salty, but the eater knows it, which can be described as exquisite."

In addition to these, Zhao Kai also plans to prepare egg tarts and bread, but these two things are a bit troublesome to make, so Zhao Kai also needs to prepare.

Roufu, who was forgetting himself about eating, suddenly raised his head and said, "Brother, I heard the prince's brother say that my brother wants to open a restaurant, are these just for opening a restaurant?" ”

"Well, these early days will be my brother's first step into the restaurant industry, and my brother's goal is to be the location of the No. 1 restaurant in Tokyo." Zhao Kai raised a finger at the sky, and his tone was full of pride.

The imperial chefs are also very popular, and you and I echo it one by one.

"Just with those novel dishes of King Yun and these breakfasts, there are seventy-two main restaurants in Tokyo City, and if it is not right, there will be seventy-three main stores in the future, and the first of these seventy-three main restaurants must be Yun Wang's."

"That's right, Yun Wang's dishes are not only novel but also delicious, and it's hard not to become the No. 1 city in Tokyo."

"Don't say anything else, let's just say that our formation, a hundred palace chefs, if we can't get the first position in Tokyo, we will be ashamed."

Zhao Kai was even more passionate when they said this, "That's right, this king plus you, the first position in Tokyo City will be ours in the future." ”

Chu Ran on the side was quite helpless by the conceited appearance of Zhao Kai and these imperial chefs, and turned his head away, no longer looking at their conceited appearance.