Mo Kun smiled and pushed Long Xi, and said with a smile: "What are you doing stupidly, quickly agree! This kind of opportunity is not often available! You can't buy it even if you have money! Anyway, you are idle now, and the private restaurant is only open every weekend, so it's better to be a food consultant for them!"

Long Xi reacted and hurriedly smiled.

Cai Yilan said with a smile: "There are a lot of delicacies from the Tang Dynasty that need to be used in this play, you should study it carefully." Tomorrow at half past two in the afternoon, you come to my film studio, and we will have another good talk. ”

Long Xi smiled and said okay.

Two days later, Mo Kun accompanied Long Xi to Cai Yilan's film studio.

Cai Yilan, Fan Qianqian, and Xiaolu were already waiting for her arrival in Cai Yilan's office.

The layout of the hall is very stylish, it is divided into small private rooms by antique marble screens, and those rooms are more elegantly furnished, with all kinds of piano, chess, calligraphy and paintings, exquisite wall vases embedded in the walls, and porcelain vases, jade and artistic root carved potted plants in the closet.

Cai Yilan spoke first: "Long Xi, your cooking skills are excellent. But as a food consultant, it's not enough to just be able to cook, you also need to know something about food. Now let me take a test, you know that the current salt-baked chicken is different from the traditional salt-baked chicken, right?"

Long Xi said confidently: "I know that the traditional salt-baked chicken is made by stir-frying salt and boiling the chicken, which takes a lot of time. The new method of salt-baked chicken is to adopt the water immersion method. ”

Cai Yilan nodded and said with a smile: "Then do you know how this water immersion method salt baked chicken came from?"

Long Xi nodded and said he knew.

Since she was a child, her grandmother told her little stories about food as bedtime stories, and she pestered her grandmother several times to tell some stories, so she still remembers them vividly.

Long Xi recalled the story about salt-baked chicken told by his grandmother, organized the language, and told it eloquently.

It turned out that a long, long time ago, when Guangzhou was still under the rule of warlords.

At that time, a famous restaurant in Guangzhou served traditional salt-baked chicken as its signature dish.

At that time, it was customary to have salt-baked chicken as the first course of every banquet.

It is said that a petty official surnamed Li at that time, although his official position was low, he was powerful and powerful.

He is also a regular visitor to the hotel. He often called to make appointments. But the trouble is that he often doesn't come after making an appointment, and he doesn't compensate for the loss of the hotel.

One day, he made another appointment and said he would come at seven o'clock, but he didn't come until ten o'clock.

The people in the restaurant had to sell all the prepared dishes and prepare for the market to close.

Unexpectedly, at this time, Li accompanied the guests to come with a swagger, and urged the banquet to start as soon as he came.

The shopkeeper was embarrassed and angry, but he didn't dare to offend Li, so he was in a hurry and hurriedly ran to the kitchen to discuss countermeasures with the chefs.

Not to mention other dishes, just the first dish of salt-baked chicken takes a lot of time to make, how can you get in time?

A chef had an idea and asked the owner to stabilize them first, delaying time, and he wanted to come up with a play "Tanuki for the Prince".

He soaked a bare chicken in boiling water first.

When the shopkeeper saw it, he felt that this was also a workaround, but he was afraid that Li and others would taste different and get into trouble.

So, he asked the chef to quickly prepare the soaked chicken for serving, while instructing another chef to make a salt-baked chicken for later use.

After he returned to the banquet hall, he deliberately boasted to Li and others: "The first dish of tonight's banquet is salt-baked chicken cooked in a new way, which has a unique flavor." It is specially made for distinguished guests, please taste it for free, and welcome to give more opinions after eating, without taking a penny. The traditional salt-baked chicken is served at the end. ”

When Li and the others heard this, they were also happy, and they did not suspect anything.

At this time, the chefs in the kitchen were all very busy, and it was simply a mess.

The chef can't wait to let the chicken soaked in boiling water cool and cut it with a knife, tear it up directly by hand, mix it with Huai salt and monosodium glutamate, put the bones on the bottom, put the muscles on the noodles, build it into a chicken shape, and then serve it with sesame oil, sand ginger and other seasonings.

When the guests tasted it, they felt that it was more tender and smoother than the salt-baked chicken they had eaten before, and they praised it. They also said that the last one to sit at the table should also be concocted in the same way.

Since then, every time Li feasts guests, he has to ask for this kind of chicken.

Gradually, this new method of cooking salt-baked chicken became popular and has been used to this day.

Although Long Xi was a little stumbling due to nervousness, she finally told this wonderful and down-to-earth story completely, and then received the applause of Director Zou.

Mo Kun smiled and said, "It turns out that there is such a story, I don't even know it!"

He is proud to have such a knowledgeable, kind, beautiful, smart and lovely girlfriend.

Long Xi smiled and said, "I still know a lot of stories related to food!"

Cai Yilan said with great interest: "The heroine of our movie is Shan Zu, one of China's top ten famous chefs, do you know her story?"

"Shan Zu, I know!" Long Xi told the story again.

How many chefs in history have also left their names in history. For example, Peng Zu, who is good at cooking pheasant soup, Yi Yin, who is known as the "saint of cooking", Yi Ya, who is a seasoning master, Taihe Gong, who is good at burning fish, and Xunshi, who specializes in lamb tripe, how many chefs in history have also left their names in history. For example, Peng Zu, who is good at cooking pheasant soup, Yi Yin, who is known as the "saint of cooking", Yi Ya, who is a seasoning master, Taihe Gong, who is good at burning fish, Xun Shi, who specializes in sheep tripe, Fanzheng nuns who create pictographic platters, Liu Niangzi, the first female chef of the court in China, Song Sister-in-law, who makes fish soup, Dong Xiaoyuan, the founder of 'Dong Meat' and 'Dong Sugar', and many more, can not be counted.

The female chef of the Tang Dynasty who recorded the famous food in the book "Youyang Miscellaneous" is the home chef of Duan Wenchang, the prime minister of the Tang Dynasty.

Duan Wenchang once compiled 50 chapters of "The Book of Food", and the female chef who presided over the kitchen of Duanfu, the ancestor of the chef, had exquisite cooking skills, and was trained by Duan Wenchang, like a tiger with wings, and his skills were even more extraordinary.

She has unique skills in the cultivation of raw materials, taste blending, fire and civil and military, all handy. The famous food she cooked was later recorded too much in the "Youyang Miscellaneous" edited by Duan Chengshi, the son of Duan Wenchang.

After Long Xi finished speaking, Cai Yilan asked people to bring a few dishes up and let Long Xi identify them.

The first dish that Longxi ate was a famous dish in the Tang Dynasty, called "White Dragon Sauce".

"The scientific name of this dish is 'white dragon soup,' which is simply mandarin fish soup," she said. 'White Dragon Cheek' (mandarin pork)" is the twenty-ninth "strange" dish on the Tang Dynasty roasted tail banquet recorded in history. In the old days, the imperial banquets were dominated by carp, and the appearance of this dish shows that the people at that time were more open-minded, abandoned the old concept, began to understand and accept new ingredients, and had more creative play, which was of epoch-making significance at that time. This dish is indeed very appropriate if it can be used in movies. ”

A smile appeared on Cai Yilan's lips and asked, "What about the second one?"

Long Xi said: "The second dish is a dim sum at the Tang Dynasty roasted tail banquet, the name is 'Jin Su Ping Dumpling Chai) (this word is 饣 side + chasing)". Jin Su means osmanthus, and this dish is made into a stuffed pastry in the shape of osmanthus flowers, and the filling is fish roe. Stuffing with caviar was an innovation at the time, and it was fashionable to make food into the shape of a flower at the time, and we rarely see such delicate dim sum now!"

Fan Qianqian said: "It's really amazing! I can't even name it, you actually analyze it!"

Xiaolu said proudly: "Of course, Xi Ye is a talented and knowledgeable girl!"

Long Xi said: "There is also a 'concentric raw knot' here, which was originally a very ordinary bacon strip, but the chefs had the ingenuity to process and weave them into concentric knots, and then dried them into preserved meat. I once paid special attention to the Tang Dynasty dim sum unearthed in Astana, Xinjiang, and found that there are also food spots similar to concentric knots. This must not be considered a miracle. At the same time, it also shows that the Tang Dynasty had a very close connection with the Gaochang Kingdom in Xinjiang at that time, and the cultural phenomenon of fashion and pop spread so fast that it is unimaginable for people today. The Tang Dynasty was indeed the most glorious historical period of the Chinese nation, and its splendid and magnificent civilization was dazzling! This dish showed the friendly cultural exchanges between the Tang Dynasty and other countries at that time, and it was also very suitable for use in movies. ”

Mo Kun smiled and said: "Dear, this concentric knot is also very suitable for us! I hope the two of us will always be united and grow old!"

Long Xi replied with a smile: "I'm flirting again! Can you be serious? The longest road I've ever walked is your routine, dear!"

Mo Kun compared his heart to her, and said with a smile: "Qingqing Zijin, my heart is leisurely!

Long Xi's face turned red, and he chased a golden millet into his mouth, the purpose was to make him stop talking more.

Cai Yilan gave Long Xi a thumbs up and sincerely gave Long Xi a warm hug of recognition.

Longxi chicken was so frozen that he couldn't speak. Cai Yilan is one of her idols! The idol hugged her!

Fan Qianqian smiled and said, "Xixi, I'll give you a question too." But before you can answer the questions, you need to familiarize yourself with our script. Come, please take a look at our script. ”

Long Xi looked at the script, smiled, and said: "The script of this movie is adapted from a book on the Internet, it just so happens that I have really read it, and I also understand the general plot." ”

Fan Qianqian smiled and said: "Yes? That's great! Our new movie is about the Tang Dynasty female chef Shen Shan Zu, and there is a heroine and the number one villain in the script, which is the scene of the female chef I played, so the title I gave you is: Make three popular food ...... in the Tang Dynasty."