If you don't agree to that Huang Ru at that time, according to the law of the Ming Dynasty, if Le Wen resists the pursuit of officers and soldiers, he is likely to end up on the ground, and he will die one by one, and even Ding Ke'er will die with him, which he doesn't want to see. Pen, fun, and www.biquge.info

For today's plan, I can only take one step at a time, and if I really get admitted to the lift, I will find another way.

If you don't get in, it's a blessing in misfortune, and it's a big deal to take the exam again in three years, what's the big deal.

No matter how much, call Ding Keer to go to the restaurant to eat together, eating and drinking enough is the right way, so the three of them came to a famous local restaurant, ordered a jar of good aged Du Kang wine, and ordered more than a dozen of the best delicacies in the restaurant.

Lewen felt that Zheng Liangcai was really extravagant and wasteful, the three of them ordered more than a dozen of the best dishes in the restaurant when they ate, they really didn't care about being rich, picked up the chopsticks and grabbed a chopsticks of spicy rabbit shreds, put them in his mouth, and felt that the taste was numb and spicy, tender and refreshing, so he took a bite, couldn't help but clip a few chopsticks, and his heart was very addicted, but he could make up for the sins he suffered in the examination room in the past few days.

Spicy rabbit shreds are a heavy nine-season dish in the Ming Dynasty court. Liu Ruoyu's "Chronicles of Drinking Zhongzhi and Eating Well" contains: "September ...... Eat spicy rabbit and chrysanthemum wine. It shows that "spicy rabbit" has become a seasonal delicacy in Beijing as early as the Ming Dynasty. "Tiaoding Collection" records the practice of spicy shredded rabbit: "Shredded, chicken soup simmered, rice wine, soy sauce, green onions, ginger juice, peppercorns, bean flour to collect the soup." "It is to slaughter the rabbit, peel and wash it, remove the bones and cut into shreds, simmer it in chicken soup over low heat, add rice wine, soy sauce, green onion, ginger juice, and pepper to taste, when the soup is simmered to the end, it is thickened with mung bean starch.

Judging from this recipe, there is no spicy sauce as it is mentioned today. Its "spicy" concept seems to come from ginger juice and minced peppercorns.

Now the spicy rabbit is not much the same as before, the Ming Dynasty was simmered over low heat, and the spicy taste mainly comes from ginger and pepper, now more use of stir-fried, roasted or cold dressing, the spicy taste comes from pepper, ginger, pepper, modern people taste heavy.

"Why didn't you see Long Chao at the inn?" Zheng Liangcai took the chopsticks and put the shark fin in his mouth, chewed it for a while, felt that the taste was not bad, nodded, and then raised his eyes to look at Lewen and asked.

Since the Ming Dynasty, it has been discovered that shark fins contain gelatinous fins, and the taste is very beautiful. After the Ming Dynasty introduced shark fin to the food market, it immediately aroused strong resonance, and the number of people who recognized its gastronomic value gradually increased.

Li Shizhen's "Compendium of Materia Medica" volume 44 records: "Shayu...... The shape is like a fish, the green eyes are red, there are hyenas on the back, there are wings under the abdomen, the taste is fat, and the southerners cherish it. It can be seen that the wind of eating shark fin first originated in the south, but it soon infected the northern food world, and even this precious raw material was added to the palace meal, such as Liu Ruoyu's "History of the Ming Palace" Huoji recorded: "The first emperor liked to use it the most...... shark tendon". Shark tendons, refers to shark fin tendons.

The fifty-third chapter of the novel "Golden Vase Plum", written in the Ming Dynasty, also regards shark fin as a high-end food, and you have a cloud: "They are all shy and delicious, and bird's nest and shark fin are excellent for rice." According to the description of shark fin in "Golden Vase Plum", it was only included in the diet of wealthy families, which shows that ordinary people at that time had no way to care about it. The third volume of "Wang Suiqing's Notes" once discussed the origin of shark fin, and there is a cloud: "Shark fin has been a treasure since the Ming Dynasty, and if there are no guests, the guests will think it is slow." This is to be true.

Lewen only cared about filling his stomach, and when he heard Zheng Liangcai ask him, he said casually: "Who knows, I went back to the inn yesterday and fell asleep, it is said that he should finish the exam in a few days, maybe he is alone after the exam, he is bored, and he goes hunting in the mountains."

Zheng Liangcai saw Le Wen gobbling up, and smiled faintly, he has always paid attention to pomp and circumstance, pay attention to eating appearance, after all, he is a rich child, even if he is hungry, he has to chew slowly, Le Wen can't manage so much, and it is not a formal occasion, why do you have so many scruples, it is just usual, I have been hungry for so long, I can't take care of it so much, just eat and drink well, and don't be hungry.

"By the way, I forgot, this restaurant has a porridge called Zhuangyuan and the first porridge, which is not only a good name, but also delicious." Zheng Liangcai suddenly thought that he had come to this restaurant for so long, and he had never come to this restaurant with Le Wen, this restaurant has a chef from the south, and the southern dishes he made are particularly delicious, this chef is best at this champion and the first porridge, Le Wen must not have eaten the famous porridge of this restaurant, the champion and the first porridge.

"Really? This name is good, although it is an examiner, but it can also be a little festive. "Lewen has heard of this porridge, but he has never eaten it.

"Little Er, three more bowls of champion and porridge." Zheng Liangcai laughed and shouted to Xiao Er.

After a while, Xiao Er used a tray to bring three bowls of champion and the first porridge, Lewen picked up the spoon, scooped a bite, and tasted it carefully, only to feel that the fragrance was overflowing, sweet and soft and glutinous, so that the mouth was fragrant, and the aftertaste was endless.

The first porridge is made of pork balls, pork noodles and sausages, pork liver and other raw meat porridge, plus fresh ginger and shallots. Because of its delicious taste, people in the Pearl River Delta region of Guangdong and Hong Kong and Macao like to eat it.

Why is this porridge called "champion and first porridge"? It turns out that there is a story about the Ming Dynasty Guangdong champion Lun Wenxu. Lun Wenxu had already shown a high level of talent when he was a child, but because his family was poor, he had to grow and sell vegetables to make a living, so he often couldn't take care of lunch. The owner of a porridge shop took pity on his young age and talent, so he bought a load of vegetables from Lun Wenxu every day and asked him to deliver them to the porridge shop. When Lun Wenxu delivered the vegetables to the porridge shop, the boss would take the leftover pork balls, pig powder sausages, and pork liver raw white porridge, and then put some ginger and onions and other free for him to eat, and the right to serve as lunch. A few years have passed, and Lun Wenxu eats porridge in the porridge shop every day, so he is very grateful to the boss. Later, Lun Wenxu's talent alarmed the governor of Guangdong at that time by chance, and he was funded by the governor and was able to study with peace of mind. Ten years of cold window, after some hard reading, Lun Wenlun finally lived up to expectations, and beat the talented Liu Xiankai to win the champion. When he returned to his hometown, Lun Wenxu went to the porridge shop again, thanked the boss for his help when he was young, and asked the boss to cook the kind of porridge he used to eat again.

Because this porridge is nameless, so the boss asked Lun Wenxu to name, after a little thought, Lun thought that he can be the champion of high school is due to the help of this porridge, so he named this porridge "champion and the first porridge", and personally wrote a plaque for the porridge shop, since then, the porridge shop has a great reputation, customers are overflowing, and "champion and the first porridge" is also spread in Yangcheng, the Pearl River Delta region and Hong Kong and Macao.