The six techniques he is good at have their own merits:

1. Stir-frying, which is good at slippery stir-frying, requires the speed to become a dish quickly, the quality is smooth and tender, thin and lightly thickened, refreshing and delicious;

2. Frying, the dishes are loose on the outside and tender on the inside, striving to be tender and mellow, and the heat is just right, so as to wrap and fried;

3. The dishes made by the stewed and stewed techniques, the soup dishes are fresh and tender, and the soup is thick and mellow;

4. The dishes made by the slippery and slippery techniques pay attention to the heat, pay attention to the ingredients, and the main ingredients need to be fresh and tender, highlighting the delicious and innocent taste of the raw materials;

5. Steaming, pay attention to ingredients and cooking heat, and the main ingredients are fresh and beautiful;

6. The dishes cooked by the technique of burning and burning are better at firework, and the raw materials are required to be stewed crispy and flavorful, and the fragrance is delicious. Pen, fun, pavilion www. biquge。 info

Pay attention to the original taste

The taste pays attention to freshness, crispness and tenderness, and maintains the original color and true taste of the raw materials. Li Yu, a native of Hangzhou, once believed in "The Story of Idle Love" that "the world's good things are good in solitary travel", which means to eat the original taste of high-quality raw materials. However, the development of cooking proves that the so-called outstanding taste of raw materials is not the rational and scientific cooking of raw materials, removing their dross and retaining their essence. To remove its dross, that is, in addition to cooking, it is also necessary to use onions, ginger, garlic, Shao wine, vinegar and other condiments to achieve the effect of removing the fish, smell and fragrance, expelling the bad taste of raw materials, and increasing the fragrance of raw materials.

Exquisitely crafted

The form of Zhejiang cuisine is exquisite, delicate and delicate, delicate and elegant. This style characteristic began in the Southern Song Dynasty, "Menglianglu" said: "Hangzhou customs, all department stores sell food and drink, most of them are decorative car covers; Plates, cleaned and delicate, to show off the eyes and ears". According to the records of the Southern Song Dynasty, the Zhao and Song dynasties were in Lin'an (now Hangzhou), and there was a "meaning honey frying bureau" in the court, which was autocratic to fry all kinds of carved nectar for the royal use. Meaning the chef of the honey frying bureau, or carved with papaya into the "story of the Queqiao fairy",

Looking at the mastery of today's celebrity chefs' comprehensive knife handling techniques, the ingenuity of the side dishes, the delicacy of cooking, and the exquisiteness of plating, the delicate and changeable knife techniques and elegant color matching, which are deeply appreciated both inside and outside, all reflect the organic combination of cooking skills and aesthetics by chefs, creating a variety of delicious dishes. For example, the traditional famous dish "thin slice ham", the thickness of the slice is equal, the length is consistent, and it is uniform, each slice is red and white, and the shape is especially like the arch bridge of the water town in the south of the Yangtze River; The traditional famous dish of the Southern Song Dynasty "crab stuffed orange" is colorful, orange-flavored and crab is beautiful, cleverly conceived and unique; The innovative dish "Splendid Fish Shreds", 9 cm long fish shreds are neatly aligned (which shows the depth of the knife work), decorated with several lines of red and green persimmon peppers, the colors are bright and harmonious, and have won the praise of the majority of diners. Many dishes, named after scenic spots, are beautifully shaped. Many dishes are rich in beautiful legends, and the rich cultural color is a major feature of Zhejiang cuisine.

And Zhang Hu, who has become a great accomplishment in learning and art, also specially prepared "West Lake Vinegar Fish", "Dongpo Meat", "West Lake Ulva Soup", "Dry Fried Bell", Braised Spring Bamboo Shoots in Oil, "Called Huatong Chicken", "Longjing Shrimp", "Lotus Leaf Steamed Pork", Braised Meat with Dried Vegetables, and Pai Nan.

West Lake vinegar fish is selected from fresh grass carp, starved for 1~2 days, prompting it to drain the earthy taste, and using live killing and cooking, no greasy dishes, red and bright color, sweet and sour suitable, fish meat firm, delicious and smooth, better than crab meat, unique flavor.

Before cooking, the grass carp is starved in a pond for two days to eliminate the earthy flavor and make the fish firm. After slaughtering, remove the scales, gills and internal organs, wash them, slice them into two pieces from beginning to end, and then cut the knife pattern on the slope knife, put it in boiling water to boil a cup of tea, and prick the lower part of the fish's jaw with chopsticks, which can be gently pierced when it is fished out, and the back of the fish is relatively loaded into the plate. Then use a certain amount of soup to cook fish, add soy sauce, vinegar, Shao wine, sugar, boil, pour in wet starch, push and stir into rice soup, and pour it on the fish.

The characteristic of this dish is that it does not use oil, only boiled water is used to add seasonings, and the fish meat is cut off to the degree, and it is important to eat its freshness and original taste.

The operation method of Dongpo meat is: choose pork belly with skin, scrape and clean, put it in a pot of water to blanch it thoroughly, and then cut it into squares; Take a large clay pot, use a bamboo grate to pad the bottom, spread green onions, ginger pieces, then put pork, add sugar, Shaojiu soy sauce, cover and seal, after boiling, simmer for an hour with a slight fire, simmer until crispy, skim off the oil slick, put the skin up into the clay pot, cover the lid, and steam a column of incense on the upper drawer until it is crispy. It is characterized by oily and soft waxy, and the taste is abnormal.

West Lake Ulva soup is made of fresh medicinal vegetables and chicken breast shreds, ham shreds that are special products of Hangzhou West Lake, so it is also called "chicken Ulva soup", this dish is fresh and green, smooth and tender and fragrant, the chicken shreds are white, the fire silk is red, the color is bright, the soup is clear and delicious, it is a famous dish of Zhejiang with Hangzhou flavor. It is made of Hangzhou West Lake's special Ulva and cooked chicken breast shredded meat and cooked ham shreds, plus high-grade clear soup, refined salt, monosodium glutamate, and cooked chicken fat. The color of the dishes is harmonious, the soup is delicious, the lettuce is fresh and smooth, and it is popular, highlighting the characteristics of local flavor.

Dry fried bell is a thousand fried bell made of the tofu skin of Sixiang, a famous specialty in Hangzhou, which is promoted to the list of famous dishes with special flavor in Hangzhou with its bright yellow color, fresh fragrance and crispy like a bell, and is welcomed by eaters. Sixiang tofu skin is produced in Dongwu Mountain Village, Fuyang, Hangzhou, so it is also known as Dongwu Mountain Tofu Skin.

"Dry fried bell" is made of Sixiang's specialty tofu skin, cut into squares, rolled with pork loin, refined salt, monosodium glutamate, Shao wine and stuffing, and then cut into sections, put in fifty percent of the hot vegetable oil and fry until crispy and take out, put it into a plate, with green onion segments, sweet noodle sauce, pepper and salt to accompany food. This dish, the color is yellow and bright, and it is crisp like a bell when eating, hence the name.

Braised spring bamboo shoots in oil is a traditional dish of Hangzhou. It uses the tender spring bamboo shoots unearthed before and after the Qingming Festival, cooked with heavy oil and heavy sugar, the color is red and bright, fresh and tender, fresh and salty and sweet, and it makes people never get tired of eating for a long time. Bamboo shoots are a major specialty of Zhejiang, especially in the mountainous area of western Zhejiang, bamboo forests are like the sea, spring and summer are abundant in spring and summer, whip shoots are listed in summer and autumn, and a large number of winter bamboo shoots emerge after October, so there is the reputation of "there is no lack of bamboo shoots at four o'clock", bamboo shoots have become an important raw material in food and cooking, it can really be said that "no day no bamboo shoots, no food no bamboo shoots".

"Braised spring bamboo shoots in oil" is to select the tender bamboo shoots unearthed before the Qingming Festival, cut them along the length, pat them loose, and then cut them into 5 cm long sections, stir-fry them with pepper oil, add soy sauce, sugar, monosodium glutamate and fresh soup, and after boiling, they are simmered over low heat until the soup is thick, and they are poured with sesame oil.

It is characterized by heavy oil, heavy sugar, bright red color, and sweet taste, which belongs to the traditional flavor dishes of Zhejiang.

The cooking method of calling the child chicken is: "select tender hens, slaughter and wash clean, take out the internal organs from the ribs, marinate them with kaempa, star anise, soy sauce, Shao wine, sugar, refined salt, monosodium glutamate, green onions, ginger shreds and into the marinade, and then wrap the lard oil, lotus leaves, cellophane layer by layer, tie it with fine hemp rope, and then wrap it with good wine jar mud (and mud add cooking wine, refined salt), bake for half an hour to go to the mud bag, dip in pepper salt, spicy soy sauce to accompany food.

"Longjing shrimp" is made with the new tea of Longjing in West Lake before the Qingming Festival and fresh river shrimp. The color of the dishes is white and green, the taste is fresh and fragrant, and it has strong local characteristics.

The cooking process is: wash the river shrimp, squeeze out the shrimp, and use egg white, refined salt, and wet starch slurry; Take 10 grams of Longjing new tea and brew a cup of tea with boiling water; The pulped shrimp are cooked in four percent hot oil, and then cooked with tea leaves, tea juice, and Shao wine and stir-fried.

Lotus leaf steamed pork is to cut the pork rib meat with skin into a rectangle, cut a knife edge in the middle of each piece, mix and marinate with sweet noodle sauce, soy sauce, sugar, Shao wine, shredded green onion, and shredded ginger, roll on a layer of rice noodles, and sandwich rice noodles in the middle of the knife, and then wrap the scalded lotus leaves, and steam them for an hour on the drawer. The meat is crispy and glutinous, fragrant and not greasy, and it is really a delicious dish to accompany wine and rice in summer.

Braised pork with dried vegetables, red jujubes, black dried vegetable oil, fresh and oily, crispy and glutinous, slightly sweet in salty and fresh, which is the flavor characteristics of stewed meat with dried vegetables. Dried vegetables, commonly known as "moldy dried vegetables", are made by drying in the armpit of mustard greens, fragrant and fresh, not easy to deteriorate for a long time, and urban and rural residents have the custom of homemade dried vegetables for a long time. "Braised meat with dried vegetables" has also become a traditional dish loved by the masses.

Pai Nan is the selection of the golden leg in the top grade - the middle waist peak Xiong, cut into a "domino" shaped piece, neatly arranged, beautiful shape, salty and sweet. The fat left by the ham meat is cut into pieces, stacked on a plate in the shape of 12 pieces at the bottom, 8 pieces in the middle layer and 4 pieces in the upper layer, the sugar is dissolved in boiling water, the Shao wine is added, and it is poured on the ham, covering the time of steaming a cup of tea on the bowl. Remove the buckle bowl when eating.

Looking at the dishes that Zhang Hu stood up, everyone was excited, although they had tasted Zhejiang cuisine before, but the number of times was really limited, after eating, everyone had a great aftertaste, and wanted to continue to taste, but Wang Sen never did it again, which inevitably made everyone a little disappointed.

Now Zhang Hu has learned and succeeded, this time to solve their worries, if you still want to continue to eat in the future, just talk to Zhang Hu, where to find such good things, everyone also let go of their arms, and began to enjoy themselves.

"Zhang Hu, your cooking skills are getting better and better, I didn't expect the dishes to be so delicious, I really got the true inheritance of Lord Wang!"

"Yes, Zhang Hu, just take this Zhejiang cuisine as an example, with your current methods, it is no worse than Lord Wang, which is really gratifying."

Hearing everyone's approval, Zhang Hu was also extremely happy in his heart, but everyone actually compared him with Wang Sen, and Zhang Hu was a little afraid to be it.

Although others may not know the inside story, Zhang Hu and Wang Sen have been learning cooking for so long, he knows Wang Sen's ability best, it is really unmatched, he has followed him for so many years, Zhang Hu believes that he has only learned Wang Sen's ability at the third or fourth level, if you want to talk about the truth, it is far from it.

Zhang Hu just smiled slightly after hearing this, didn't take it seriously, and only took such words as a joke.

"Hey, don't talk about me, people from the palace, which one is not capable, I Zhang Hu only has this ability, as long as everyone loves to eat, I will make it for you every day in the future."

Listening to Zhang Hu's words, everyone laughed, and Zhou Yu was the first to speak: "Zhang Hu, don't say that, don't say that you are the oldest in the palace, as far as your ability is concerned, it is also extremely harmful, you must know that Lord Wang has done his own world with his cooking skills, you can't underestimate your skills!" ”

"Yes, Zhang Hu, our skills can only be used on the battlefield, and your craftsmanship is needed every day, everyone is just different, everything else is the same."

"Actually, sometimes I really envy you, you can cook whatever you want to eat, it's really a great enjoyment." Guo Tu also asked to get up on the side.

Everyone nodded unconsciously, to be honest, in Zhang Hu's heart, he has always been very self-pitying, he has been with Wang Sen for the longest time, but his fame is really the least, and he is worried that other soldiers in the palace will look down on him, so Zhang Hu is desperately practicing his cooking skills, he wants to achieve something in this area, but he didn't expect that today he finally got everyone's recognition, and his heart is also very happy.

"Okay, now that everyone has said so, what do you want to eat in the future, really take me, I will definitely do it for everyone, how about it?"

"Zhang Hu, we will wait for your words, and the food will be handed over to you in the future." After that, everyone began to bow their heads and enjoy the food.

When everyone was having a good meal, Wang Sen, Cai Yan, and Princess Liu Ming came to the living room, and when everyone saw it, they immediately saluted Wang Sen.

Wang Sen waved his hand, telling everyone not to be polite, and at the same time saw the dishes on the table, and said with a smile: "Zhejiang cuisine, it seems that Zhang Hu is in a good mood, and he actually used his best skills to tell me, what happened?" ”

During this time, Wang Sen put down all his work and has been accompanying Cai Yan and Princess Liu Ming behind his back, what has happened recently, Wang Sen really doesn't know much.

Everyone looked at each other, and then they told the story of what had happened in the afternoon.

Wang Sen had to know, and he was also happy, he didn't expect that the matter of Xiliang would be solved so quickly, and Brother Cao also began to do something to Yuan Men, such an opportunity is rare, no wonder everyone was excited, Wang Sen was happy for them in his heart.

"Okay, now that Brother Cao has made a decision, you should prepare as soon as possible, if you need anything, come and tell me, whether it is funds or manpower, if it is not enough, I will try to help you."

With Wang Sen's words, everyone's heart is more confident, everyone in the world knows, if you want to talk about rich people, Wang Sen said second, no one dares to be the first, now with Wang Sen's support, what are you afraid of?

"My lord, don't worry, we know how to do it, you can accompany the two ladies with peace of mind!"

"Yes, the situation is under our control now, don't worry, we won't let you down."

After listening to everyone's words, Wang Sen nodded with satisfaction, and at the same time stopped disturbing the adults to eat, and went for a walk in the back garden on behalf of Cai Yan and the princess.

Originally, everyone wanted to ask Wang Sen to eat together, but Zhang Hu said in a timely manner: "You don't have to wait for my eldest brother, he eats differently from us now, and he will give the two sisters-in-law supplements every day, and the three of them eat together." ”

"But don't get me wrong, it's not that the eldest brother doesn't give it to you, but those things are only suitable for pregnant women, and we're men better to eat less, so we didn't prepare it for everyone, I hope you understand." (To be continued.) )