"Is Li Shaojun going to open a restaurant here in Yangzhou City?" After Zhang San arranged his own good things, he ran to Li Hao's side again, and at this time Li Hao was directing people to be busy with the affairs of his restaurant.

"Well, although the food in Yangzhou is good, it is still a little worse. I'm going to combine the food from the natural home with the local food in Yangzhou to create some new food. Li Hao replied with a smile after hearing this.

Several famous dishes in Yangzhou, Li Hao has exchanged points in the past few days, and then passed them on to his students. They had tasted it, and it was much more delicious than the food she had ever tasted. Even a few of her old friends and the girls in the attic praised her after eating it.

The attic that Ruyan had stayed in is now being cleared, and then preparing to move to Hangzhou, and there is another attic that has also made such a decision, which makes people in Yangzhou City curious, and they don't know why these two originally top-ranked attics suddenly made such a decision.

And some guys who were quite attracted to these two attic women ran over to ask, or wanted to spend money to ransom some women back. Even the government of Yangzhou City was alarmed, and then ran over to ask for details.

"Don't bother with them, if they want to pester, you let them come to me directly." After Li Hao learned the news, he replied lightly. Now in the Tang Dynasty, Li Hao wants to move whom, except for those old ministers, there are few that he can't move.

NND, people want to be good, who doesn't allow it? Now the entire Datang has strictly restricted the men and women of Datang from being slaves or engaging in cheap work, and Li Ke has been even more strict about this after coming to power.

Now that the Red Mansions of the Tang Dynasty allowed Silla, Fusang, and the Hu women of Goguryeo and the Western Regions to engage in these, other Tang women should be encouraged to be virtuous and encourage more children. The imperial court even came up with various awards, as long as there are many students, there are various subsidies and rewards.

Because of the newly acquired land in the Americas and Australia, and now Datang has completely cleared a large area of land in the north, as well as the Western Regions and the south, which makes Datang's territory bigger and bigger, and manpower has become tighter.

Now there have been obvious changes within the Tang Dynasty, and it has become a choice for many people to go to the east of the country, go to the South Seas, reclaim Siberia, and the Americas. Every year, people go to these places with dreams.

Whether it is those families in the Tang Dynasty or the powerful, their cultivated land has become a burden. Although farming has become easier because of the improvement of cultivation tools, no one has cultivated so much land that they have, which makes the lives of the people who stay in Datang better.

And the population resources of the Tang Dynasty have become more and more important, and the slaves who spent money to buy are aliens after all, which is still not far behind the Tang people.

"Li Shaojun is going to open a restaurant in Yangzhou?" When Li Hao's restaurant was ready to open, Li Hao invited Zhang San's good looks, such as smoke's old friends, to come over and participate in his tasting meeting together, and Li Hao was not ready to invite other people.

He came to Jiangnan Province this time for a purpose, and some of the heroes and powerhouses on the Jiangnan Road side, the family and the businessmen are all suspicious, Li Hao naturally will not be too involved with these people.

"Well, I asked you to come over today to try my signature dish of Mingyue Restaurant and see how it tastes." After hearing this, Li Hao replied with a smile, and he really prepared more than a dozen famous dishes.

The first dish, stewed crab roe lion's head - stewed crab roe lion's head is one of the popular Yangzhou famous dishes, and it has a history of nearly 1,000 years. The so-called "lion's head", in Yangzhou dialect, is big meat, that is, big meatballs.

Because after the big meat is cooked and matured, the fat minced meat on the surface has been largely dissolved or semi-dissolved, while the lean minced meat is relatively convex, giving people a rough and rough feeling in a trance. As a result, people with a sense of humor called it "Lion's Head".

Stewed crab roe lion's head is a famous dish in Huaiyang, the lion's head is fat and tender, the crab roe is fresh and fragrant, the green vegetables are crispy and clear, the mouth is full of fragrance after eating, the teeth and cheeks are fragrant, people can not forget for a long time, this is one of the "three heads of Yangzhou". At the same time, it has the effects of replenishing deficiency and nourishing the body, regulating qi and blood, strengthening the spleen and appetizing the body, and regulating malnutrition.

The second dish is boiled dried shreds - boiled dried shreds, also known as boiled dried shreds in chicken sauce, is a refreshing and nutritious dish, the beauty of its flavor, has always been pushed as a delicacy on the table, is the family dish in Huaiyang cuisine.

The raw materials are mainly Huaiyang square dry, the knife work requirements are extremely fine, the fresh fragrance of a variety of condiments is cooked, compounded into the dried tofu shreds, it tastes refreshing and appetizing, extremely precious, and never gets tired of eating. The color of this dish is beautiful, the dried silk is fresh and tender, and the soup is fresh and mellow.

The third course, crystal trotters, also known as crystal meat, is a famous dish here. In later generations, the crystal dishes of Zhenjiang's "Yanchun Restaurant" are even more worthy of their reputation. When the crystal dish is served, it can be cut out of different names according to different meat qualities, such as "glasses dishes", "jade belt hook dishes", "lantern stick dishes", "triangular ribbed dishes" and so on.

After the crystal dish hooves are dished, the meat is red and white, smooth and crystalline, and the marinade is transparent, just like crystal, so it has the reputation of "crystal". When eating, it has the characteristics of lean meat crispy, fatty meat is not greasy, crispy and tender, etc., accompanied by ginger shreds and Zhenjiang balsamic vinegar, it is a unique flavor. There is a poem that praises: "The scenery is infinite today, and I love Jingkou meat roast more, which is not greasy and slightly crispy and fragrant, and the red and tender frozen crystal dishes."

The fourth dish, squirrel mandarin fish, this dish Li Hao used when he was making a whole fish banquet in Yuezhou, but the method was slightly different. Squirrel mandarin fish is a traditional dish in Suzhou, and it has always been listed as a top dish at banquets in various parts of the Yangtze River.

Mandarin fish has long been used in various places, generally steamed or braised mainly, and the preparation of mandarin fish dishes that resemble squirrels is first in the Suzhou area. According to later generations, when a certain emperor went to the south of the Yangtze River, he went to the Songhelou restaurant in Suzhou to eat.

The chef uses the carp to get out of the bone, carves the pattern on the fish meat, adds seasoning and marinates it slightly, drags on the egg yolk paste, puts it into the hot oil pan and deepens it tenderly, pours the sweet and sour marinade that boils hot, the shape is like a mouse, the outside is crispy and the inside is tender, sweet and sour and delicious, the emperor is very satisfied after eating. Later, the Suzhou government reported that the emperor ate fish in the Songhe Tower, and this dish became famous in Suzhou. Subsequently, the operator used mandarin fish to make it, so it was called "squirrel mandarin fish", and soon this dish spread all over the south of the Yangtze River.

The fifth dish is Liangxi crispy eel, also known as Wuxi crispy eel. It is a unique traditional dish in Jiangsu eel cuisine, and is well-known at home and abroad. It is made of eel silk after two deep-fried, the appearance is brown, black and shiny, the taste is sweet, crisp and palatable, even if it is stored for a few days, it will not be soft.

The dish is crunchy and juicy. Crispy eel, also known as sweet eel, has been carefully studied by later generations of chefs to make it more crispy, delicious, and distinctive, and famous.

The fifth course is double-skin saury, which is a typical Huaiyang dish, it has no bones and no spines, the meat is extremely delicate, and its taste is delicious. At the same time, it has the effect of preventing cardiovascular diseases such as hypertension and myocardial infarction, nourishing the liver and blood, and nourishing the skin and hair for bodybuilding.

In later generations, there was a lyricist Lin Lanzhi in "Three Hundred Yins in the Journal": "The bee mango meat in the skin is even, and the Seiko is searched all over the body." It refers to the process of processing double-skinned saury, so this dish is also called "touching bayonet fish". This kitchen knife fish retains its original shape, with yuan bones and spines, and the meat is extremely delicate, and its taste is delicious. Double-skin saury, squirrel mandarin fish, and steamed anchovy are called the three flavors of Jiangnan.

The sixth course is braised silver carp head, which is a traditional dish in Zhenjiang and Yangzhou. Legend has it that a rich man in later generations invited guests to buy more than ten catties of silver carp, and asked the chef to cook the fish section for the table, and boiled the fish head for the migrant workers to eat.

The chef chops the fish head and chops it into a pot of clean water and boils it until it is broken, takes it out, removes the fish bones, and adds fresh soup to cook into a dish. After eating it, the migrant workers felt that the fish was tender and the soup was extremely delicious, and they repeatedly praised the chef's superb skills. Later, the chef improved the selection of ingredients and preparation methods, and listed the dish "braised silver carp head" in the store.

After tasting it, customers feel that this dish is unusually delicious. As a result, the dish became famous in Jiangsu and became one of the most famous dishes in the Zhenyang area. The braised silver carp head is made of silver carp head as the main material, and the cooking is mainly stewed vegetables, and the taste is salty and umami. Taste: The skin is sticky and smooth, the fish is fatty and tender, the soup is thick, the taste is delicious, the nutrition is rich, and it is a winter delicacy.

The seventh course is steamed anchovies, which is an ancient dish that has now been re-explained by Li Hao with a new seasoning box. According to relevant records, a moving story of the Eastern Han Dynasty is exemplified. After Liu Xiu established the Eastern Han Dynasty, he mobilized Yan Guang to assist in the court. Yan Guangshu said that he lived a leisurely and happy secluded life, and he talked about the delicious taste of fresh anchovy steamed and drunk when he fished. Liu Xiu didn't feel that he was in his mouth, and said yes again and again. Yan Guang finally couldn't give up the delicious anchovy, and politely declined to become an official again.

The eighth course is three sets of ducks, and the three sets of ducks are simply the domestic ducks with wild ducks and the wild ducks with pigeons. If you talk about it separately, it will be too exquisite. Let's talk about this duck first, only the old male duck can be used. The female duck is fat, and the meat is soft, which affects the taste. Male ducks have tight meat and eat like a fiber. Health experts say: rotten boiled old male duck, the effect is better than ginseng. It means that the effect of eating old male ducks is comparable to eating ginseng and astragalus, which shows the high nutritional value.

Next, let's talk about the mallard. Wild ducks also have a smell, mainly concentrated in the abdomen and both sides of the thighs, because there is more meat in these parts, the smell is not easy to remove, so people came up with a good way, poke some small eyes on the meat with an awl, and then put the wild duck in hot water to scald, the duck meat is heated and tightened, and the smell and blood are squeezed out of the eyes.

Finally, there are the pigeons, which are also very particular. Within 20 days after hatching from the egg, they are called suckling pigeons, and the meat of suckling pigeons is too tender to be used for three sets of ducks. You have to choose pigeons that are about four months old, and if they are too big, they can't.

The cooking technique of the three sets of duck is mainly stewed, and the taste is salty and umami. "Three sets of ducks" domestic ducks are fat and tender, wild ducks are fragrant, vegetable pigeons are fine and crispy, and the taste is excellent. Some people praise this dish for its charm of "smelling the fragrance and getting off the horse, knowing the taste of parking".