Li Chuanshui inquired about what was the most famous of the stewed dishes, Xiao Jiu'er thought a little and replied next: "Although in the current big dishes, stewed dishes have been marginalized, but thousands of years later, there are still many famous dishes, I know the Northeast stew, boiling water cabbage, Buddha jumping over the wall and the like. ”

Listening to Jiu'er's introduction, Li Chuanshui shook his hand and asked, "What do you say...... It's too ordinary. Do we have any new dishes? ”

When asked, Xiao Jiu'er slapped the struggling spider on the ground to death with her tail before replying, "New?" There are also dishes such as stewed grape chicken, stewed snow clams with honey, assorted seafood stew, etc., which are all dishes that are only available in modern times. ”

Listening to Xiao Jiu'er's counting, Li Chuanshui still shook his head and said, "That...... The dishes are either too high-end or too low-grade, and the preparation method is too simple, I am afraid that we will not be able to let everyone see the uniqueness of our dishes......"

"......" Xiao Jiu'er listened to Li Chuanshui's words and was silent for a while.

After a while, Xiao Jiu'er said to Li Chuanshui: "That...... There is only one way left. Do...... Fangshan cuisine. ”

"Fangshan?!" When Li Chuanshui heard this, his spirit was shocked, and he quickly asked Jiu'er, "You tell me in detail." ”

In this regard, Xiao Jiu'er introduced in general terms that the imitation meal is the kind of imperial meal that the emperor will eat as often said by the folk, because there is no emperor and court now, so the dishes made are just imitation of the imperial meal, which is not a real imperial meal.

Because there were many in ancient times, they were divided into three categories according to the different dynasties.

These three categories are Qing Fangshan, Tang Fangshan and Zhouli Fangshan.

Among them, the largest category is the Qing Dynasty imitation food, the production materials and retention of this imitation meal are the most detailed, so the production is the most fine, but in his internal dishes, because of the ruler's own preferences, it is very "gaudy", and it is a monkey's head, mountain delicacies and the like at every turn, and several famous dishes have been made rotten, even if they are taken out, they may not be able to have a stunning effect.

Listening to Xiao Jiu'er's words, Li Chuanshui waved his hand: "According to this, it will definitely not work, what about Tang Fangshan and Zhou Li Fangshan?" ”

Asked, Xiao Jiu'er said slowly, Tang Fangshan is now one of the more popular imitation imperial meals in China, and there are many types of him, but unfortunately because the Tang Dynasty is far away from now, their meal records are very indetailed, and many dishes only have names but no methods and raw materials, so the degree of restoration is not ideal.

For the same dish, many cooks in China don't even know what to use to cook it, so it is naturally not easy to take it out to show off.

"......" Listening to Xiao Jiu'er's words, Li Chuanshui asked as a matter of course: "Then according to what you say, we only have Zhou Licai left, right?!" ”

"Hmm!" Xiao Jiu'er nodded, and at the same time swallowed the spider that she had slapped into her stomach.

Sticking out her tongue, Xiao Jiu'er said again: "Although the Zhou Dynasty is farther away from us than the Tang Dynasty, the etiquette system of the Zhou Dynasty is the most perfect, and it has been copied by the ruling classes of various dynasties and generations, so the records of various dishes in it are relatively complete, and the most important thing is ......"

Xiao Jiu'er paused, climbed from the newspaper to Li Chuanshui's ear, and then said in an extremely excited tone: "The diet of the people of the Zhou Dynasty is relatively simple, and the dishes in it are ...... Most of them are stewed and grilled dishes! ”

Listening to Jiu'er's analysis, Li Chuanshui immediately slapped the table and said, "Okay! Then let's have the dishes of the whole Zhou Dynasty, there is a history, it is exquisite enough, and it is amazing enough, what is the most difficult and cumbersome dish to make in the dishes of the Zhou Dynasty? ! ”

When asked, Xiao Jiu'er replied without thinking about it: "In the Five Organs Temple, it is recognized that the most difficult dish to make in the Zhou Dynasty is called 'boiling and pouring porpoise'!" ”

"Boil the porpoise?!" Li Chuanshui repeated these four words that he was relatively unfamiliar with, and then quickly rummaged through the information about this dish in his mind, but unfortunately, he couldn't find the explanation of these four words, but it sounded like this should be a very ancient cooking and ingredient, and it must be some kind of special secret recipe in the Five Organs Temple.

With curiosity, Li Chuanshui listened to Jiu'er's explanation, and Xiao Jiu'er also told him that boiling the cannon dolphin is actually a very complex dish, which was first recorded in the "Zhou Li, Tianguan" chapter, and should be one of the eight major dining delicacies of Zhou Tianzi's royal family.

This dish is mainly composed of three main ingredients, the main part is rice, pork and sauce, and among them, the processing of pork and sauce is particularly important.

In ancient times, the word dolphin specifically referred to a small pig less than three months old, that is, a suckling pig. When making the porpoise, it is necessary to choose the tender and smooth piglet to kill and bleed, and then cut the abdominal cavity with a sharp knife, followed by filling the abdominal cavity with golden silk glutinous rice dates, and then use reeds, mugwort leaves or calamus and other herbs to wrap the processed piglets, and then apply a layer of charcoal mud with secret herbs and honey.

When everything is ready, the tightly wrapped suckling pig is put in the fire to grill, after the roasting, immediately peel off the mud, and at the same time with the help of the power of the mud layer, knead off the wrinkled skin formed on the surface of the pig body during the firing and remove the hair for later use.

Then, it is also necessary to make a paste with rice flour, spit on the whole body of the pig, slightly solidify, and then put in a small ding containing lard and marinate it in lard.

After the marinade is completed, the pork is not taken out, but the small ding containing the pork is put into another larger pot of water and boiled for a few days and nights with fire, and then the piglet is taken out, thrown away, and the meat dates inside are taken out and set aside.

The pork stew made in this way is said to have a crispy skin on the outside and a mellow aroma on the inside, and even if you don't eat it, just smelling it is enough to make your mouth salivate and your index finger move.

But after such a complex production process, this dish is only half done.

After that, the boiled suckling pig is stirred with a special sauce and rice on top of the suckling pig and served to the guests.

Compared with the production of suckling pig, the sauce that stirs the pork is more troublesome, because in addition to the main raw material of the sauce, in addition to beef and mutton, it is said that there are at least seven to eight unique spices and recipes, and the complex changes of these recipes are the key to whether the dish can be delicious and enhance the taste.

After saying this, Xiao Jiu'er finally showed the difficulty and said: "The problem now is, I will make the porpoise, and you will make it better, but I don't have the recipe for the sauce, I guess it's ...... in this world." Nobody has. ”