After sending off Dong Beibei and Lin Tianlu, the store finally quieted down again, because Huang Sisi was in a bad mood and planned to go around to urge the rent and fulfill her duties as a charter wife, only Hao Xian and Hao Xin were left in the hometown pavilion.

Guests came one after another, and the two of them had a busy evening, but both felt busy and happy.

When the hustle and bustle had subsided and the shop was deserted again, Hao Xian took out a piece of pork belly with skin that he had carefully selected from the butcher's shop from the refrigerator.

This is a seven-fold discount after activating the title effect of "King of the Vegetable Field"!

"Brother, are you going to cook a new dish again?" Hao Xin poked his head into the kitchen from the material collection window and asked curiously.

There are no customers ordering food now, and there is no pork belly on the menu at the Hometown Restaurant.

"Just wait and taste!" Hao Xian took the red cutting board, put the pork belly on top and began to dice it.

Today, he wants to reproduce one of the five dishes posted from Master Su Cai - sweet and sour cherry meat!

After Hao Xian returned to modern times, he spent the origin of cherry meat in Baihua and found that it was invented by Qianlong's imperial chef Zhang Dongguan, and it was also said that it was invented by Qianlong's imperial chef Chen Dongguan.

According to the original Su cuisine master, it is undoubtedly the former who substitutes cherry meat into the palace, and Hao Xian figured out the reason for the misinformation of "Chen Dongguan" after some research - the place where Qianlong met Zhang Dongguan on his southern tour was the Chen Mansion in Anlan Garden, Yangzhou, where he stayed at that time, and Zhang Dongguan was originally the chef of Chen Mansion, and was later taken by Qianlong and brought back to the palace to serve him every day. Therefore, some historical materials mistakenly press the surname of Zhang Dongguan's original family on his head.

Similar misinformation also occurred in the pot meat, Hao Xian returned to check the Internet to save the pot meat, and found that some articles on the Internet said that the birth of pot meat is a beautiful love story, Zheng Xinwen created this dish for his Russian wife to meet the taste of the Russians; Others say that Zheng Xinwen came up with a pot of meat in order to entertain the Russian ambassador.

Hao Xian, who has experienced everything firsthand, knows that these two stories are actually true, but they are not right, the fact is that only the combination of two things can create the birth of pot meat, and when taken out alone, important information is missing, and the whole picture of history cannot be restored.

It is just a dish with a clear origin, but after a hundred years of inheritance, the story of its birth has become blurred, which shows how difficult it is for future generations to see the truth of history.

Back to the legendary chef Zhang Dongguan.

In addition to cherry meat, Zhang Dongguan also created famous dishes such as Su made meat and Su made elbow, before him, there was actually no imperial chef specializing in Jiangsu cuisine in the Qing Palace, it was precisely because he gave Emperor Qianlong a wonderful taste, and later there will be a variety of Jiangsu cuisine in the royal dishes.

After pasting the process of making cherry meat hundreds of times, Hao Xian is finally going to practice it for the first time today!

His soul clearly remembered that the diced meat cut out by Master Su Cai was exactly the same size, about 1.5 centimeters in length and width.

But when he actually did it, he found that his body couldn't do it at all.

Even if Hao Xian did his best to control his chef-level knife work, although the meat cut out in the end looked quite beautiful, and the size of each piece of meat was not much different, it was not as neat and neat as the wiper caliper that Master Su Cai had cut out at the beginning.

The problem of knife work can only be practiced hard, and Hao Xian didn't expect "Peng Zu's Kitchen Classic" to help him quickly, so he didn't dwell too much on this issue, and continued to cut the green onion and ginger into minced pieces, poured about three times the amount of water into the cauldron, put in diced meat, green onions, ginger, and five-spice powder, and began to cook over low heat.

At this point, Hao Xian ushered in the second problem after the knife work - fire.

Although when he was in Prince Gong's mansion, he carefully counted how many seconds each process needed, but this heat could not be completely done according to the time that came out in a few seconds.

Can the ancient stove and the modern kitchen in his shop have the same firepower?

Therefore, the cooking time is at most a reference, and how long it should be cooked depends on your own judgment.

Fortunately, he has watched it so many times from a first-person perspective, and he still has a point in his heart about the state in which the meat is cooked.

When he felt that the color of the meat was almost the same, Hao Xian took the diced meat out of the pot, poured oil into the wok, raised the pot after heating it over high heat, put in the boiled diced meat, and quickly removed it after frying!

Immediately afterwards, Hao Xian poured a little base oil into another pot, and after it was hot, he immediately added green onions, ginger, vinegar, soy sauce and sugar.

After the fried diced meat is neatly arranged on the plate, a plate of sweet and sour cherry meat is freshly cooked!

"Wow, it looks so good! Brother, when did you learn to make cherry meat? Hao Xin praised without hesitation.

"I learned it when I traveled to the Qing Dynasty." Hao Xian said very sincerely.

Hao Xin rolled her eyes again, her beautiful eyelids were full of helplessness, and she grabbed the chopsticks and began to taste them.

She picked up a small, round piece of cherry flesh and chewed it slowly: "Hmm...... The skin is soft and the meat is crispy, the taste is fresh and sweet, and it is quite delicious! Brother, are you going to put this on the menu as a new dish? ”

When Hao Xian heard this comment, the corners of his mouth hooked slightly.

He is the most aware of his sister's scoring criteria.

Hao Xin has been raised by her father's dishes for many years, and although she will not be as brilliant as those food writers when she tastes food, she seems to have never seen the world, but her tasting ability is very high, and she has formed a set of her own system.

Specifically, her evaluation of food from low to high is: "what the hell", "okay", "good", "very delicious", "delicious", "as delicious as my father's cooking".

Before getting "Peng Zu's Kitchen Sutra", Hao Xian's cooking was only "okay" for her, but in order to encourage her brother, she would say "good" against her will.

And now, the peach soup that Hao Xian made last night and the cherry meat he made today have received the evaluation of "very delicious", which is two levels higher than the original, and he can't see that his sister has any feeling of praise against his will when she speaks, how can he not be happy?

These two dishes are just the first time to try, and when you can perfectly reproduce the chefs' dishes, will you be able to win the same "as delicious as Dad's dishes" and even unlock a new rating like "better than Dad's dishes"?

Hao Xian couldn't help but look forward to this.

"I don't plan to put it on the menu for the time being, I plan to practice again, and then invite Uncle Fan to try it." Hao Xian himself picked up a piece of cherry meat and tasted it, shaking his head slightly, always feeling that it was much worse than Master Su Cai.

"Uncle Fan must like this! He likes to eat Huaiyang cuisine the most, and he also loves Jiangsu cuisine in addition to these two places. Hao Xin rarely agreed with his brother's proposal.

Su cuisine is one of the eight major cuisines of China, the full name is Jiangsu cuisine, that is, the cuisine of the entire Jiangsu region, and is divided into Jinling cuisine, Huaiyang cuisine, Suxi cuisine, Xu Hai cuisine and other Jiangsu local cuisines.

As the ancient capital of the Six Dynasties, Jinling has a very long food culture, since the pre-Qin Dynasty, the people of Wu are good at making fish dishes, Jinling cuisine was once the court cuisine of many dynasties, and these dishes have now been handed down to become a delicacy that everyone can taste for Nanjing citizens and tourists.

Huaiyang cuisine is the combined name of Huai'an cuisine and Yangzhou cuisine, Suzhou cuisine is the combined name of Suzhou cuisine and Wuxi cuisine, the former has lion's head, crystal meat, Yangzhou fried rice, the latter has pickled Du Xian, squirrel mandarin fish, Wuxi xiaolong, Xu Haicai is the dishes from Xuzhou to Lianyungang, the representative dish has the famous overlord Farewell My Concubine, it can be said that every place has mouth-watering food.

It is particularly worth mentioning that the birthplace of Peking duck is actually Jinling, which is Nanjing!

Since ancient times, China's food culture has always spread from north to south with wars, and every time nomads invade and northerners have to move south, they will bring some northern food to the south.

However, Peking duck is one of the few dishes that go the opposite way, and in the Ming Dynasty, it started the great cause of the Northern Expedition of roast duck!

As a food book, we do not intend to discuss how the Yongle Emperor Zhu Di obtained his throne, but we are only concerned about how much impact he spent 18 years moving the capital to Beijing to "guard the country by the Son of Heaven" on the food inheritance of China.

The predecessor of Beijing roast duck is Nanjing fork roast duck, the founding emperor of the Ming Dynasty Zhu Yuanzhang loves to eat fork roast duck, and historical records record "a daily eclipse roast duck". The king of Chu has a thin waist, and he starved to death in the palace, Zhu Yuanzhang loves roast duck, so the imperial chef has refined the roast duck technique.

No matter whether Zhu Di went north for the purpose of "the Son of Heaven guarding the country" or something else, he had to eat, so he naturally had to take the imperial chefs to Beijing together. During the long journey to move the capital, the imperial chefs learned the dishes along the way, absorbing the lotus leaf cakes, green onions, and sweet noodle sauce of Shandong, and gradually formed the later Peking duck.

In the 14th year of Yongle in the Ming Dynasty (1416), the cheap shop was the first roast duck shop in Beijing, and the duck sold was called "Jinling Sliced Duck", which used the method of roasting duck in an oven without an open flame. Quanjude, which was opened in the third year of Tongzhi in the Qing Dynasty (1864), pioneered the use of open flames to roast duck in the oven.

The controversy between the two different roast duck practices of Cheap Fang and Quanjude has continued until the 21st century.

Of course, these stories related to roast duck are all for later......

……

"The meat is not crispy enough, it is unpalatable! The skin is too soft and unpalatable! Seasoned spicy chicken, unpalatable! What the hell are you doing, I'm so disappointed! Dalton glared at Hao Xian with a sad and angry face, and in front of him was a plate of sweet and sour cherry meat that had been eaten for the most part.

"It's not for you to eat, you have to grab it......" Hao Xian said with an unhappy face.

This Dalton, who had just returned from Wano Country, didn't care about ordering food as soon as he entered the store, so he rushed into the back kitchen to grab the dishes he experimented with, and also commented on it, which was so rude!

"Brother, Uncle Fan said he was almost here, hurry up and make another plate of cherry meat!" Hao Xin on the side looked at the mobile phone message and reminded.

Dalton immediately protected the plate with both hands, for fear that Hao Xian would snatch the rest of the meat.

The corners of Hao Xian's mouth twitched wildly, and he turned his head to prepare for the next dish.

Don't worry about him, the next person to come is the object of today's real food strategy!