Li Chuanshui's biggest advantage over other chefs, in addition to eating against fire, is that he has the "knowledge base" of Xiao Jiu'er.

And using Jiu'er's rich dishes and theoretical knowledge, Li Chuanshui can easily list a lot of knowledge to convince others.

Therefore, after sorting out the thoughts in my mind a little, I preached to everyone:

"In the history exhibition of thousands of years, the ancients summed up the experience of many large-scale banquets, that is, the culture of catering, and there are many books about catering culture, I have read a lot, such as Su Dongpo's "Gewu".

Rough Talk", Yu Yi's "Food Treasures" and "Benxin Vegetable Recipes", "Tokyo Menghualu" and so on have been read a little, so I have some experience and experience in this ......"

In those works and recipes, each famous ancient gourmet, celebrity chef, has a unique understanding of eating and feasting, but the author of each book has a comprehension.

According to these bibliographies, Li Chuanshui quickly understood and concluded that ancient foodies had already seen this phenomenon of "food aesthetic fatigue" during countless banquets, and proposed corresponding methods for it.

This method, Li Chuanshui has summarized and summarized, which is nothing more than five words, that is, "less, fine, thorough, fresh, and elegant".

As long as they follow these five-character methods step by step, then they can avoid all kinds of misunderstandings and bad habits in modern Chinese banquets, so as to come up with a very different routine, so that the guests can really remember the food and food at this banquet, instead of those greasy little red envelopes, girl legs, or business and interpersonal relationships.

After saying his thoughts, Li Chuanshui stretched out his hand, pointed to the piece of paper in Du Ruifeng's hand and said, "This recipe I gave you is the dish that most agrees with our current situation after my research. As long as this dish is done well, plus some unusual drinks, then we will naturally be able to complete it. ”

With Li Chuanshui's slow analysis and explanation, Qin Jiaoyun and the cooks all looked at the thin piece of paper with delicate and surprised eyes, and almost everyone read out their voices in unison: "This dish of yours...... It's called 'boiling cannon dolphin'?! ”

"Hmmm! It is a pork-based flavor dish that in ancient times, it was a dish that only the Son of Heaven could enjoy. It's high-end enough, it's cultural enough, and it's absolutely amazing enough. ”

Listening to Li Chuanshui's formal introduction, Qin Jiaoyun frowned and asked, "But...... I looked at your written introduction, there is nothing special about this dish, is there? It seems to be boiled pork with meat sauce, followed by rice and eaten......"

"That's right!" A cook also nodded and said, "Isn't this just a pork rice bowl?" How can those guests who are accustomed to eating delicacies from the mountains and seas eat it? ”

In the face of everyone's criticism again, Li Chuanshui replied: "These worries of yours are not a problem, because I have already thought of a lot of solutions to those situations!" Now all you can do is to get the ingredients from this recipe and then follow the above recipe to become proficient in the process of making this dish as soon as possible. ”

As he spoke, Li Chuanshui clapped his hands at these chefs and asked, "Everyone...... Do you have what it takes to make this dish? ”

When Li Chuanshui asked, the cooks had already read the contents.

Then, represented by the old chef Du Ruifeng, everyone told Li Chuanshui that "the dishes themselves are not a problem, but we don't have some ancient cooking utensils in them, so ...... This is a problem. ”

"Easy to do!" Li Chuanshui nodded, and then explained for everyone: "You can make the dishes with modern equipment first, and when they are ready, I will find some antique tableware and put them on the table."

Listening to Li Chuanshui's flexible solution, all the cooks present no longer had any objections.

Then, the chef team of Fenghua Hotel quickly prepared the ingredients according to Li Chuanshui's meaning and made this "boiled porpoise".

Fenghua Hotel, after all, is a relatively comprehensive hotel, and the materials used to boil the porpoise are not particularly unusual, so in less than an hour or so, a suckling pig was marinated according to the recipe provided by Li Chuanshui.

Immediately afterwards, the chef team personally trained by Li Chuanshui cut the pork into different parts, replaced the ancient small tripod soaked in oil with a sealed small pot, and replaced the big tripod boiled with water with a steel cauldron, starting the long boiling process.

Li Chuanshui knows that although modern technology and a far more stable fire source than ancient times can greatly improve the quality and cooking time of dishes, the cooking process is inevitable for a long time. According to Li Chuanshui's calculations, even under the best of circumstances, it would take another four or five hours for the pork wrapped in a lot of spices to be shipped.

Looking at his watch, Li Chuanshui decided to use this time to do something.

So, after the cooks' preliminary work was completed, Li Chuanshui patted Qin Jiaoyun beside him and said, "Jiaoyun! Let's take advantage of this time to go shopping for something, shall we? ”

"Shopping?" Qin Jiaoyun was stunned, and immediately asked, "What?"

When asked, Li Chuanshui reminded: "Of course, it is the tripod that will be used in the banquet in two days!" We can't serve food to our guests on stainless steel plates, can we? ”

Listening to Li Chuanshui's reminder, Qin Jiaoyun remembered this big thing.

Then, Qin Jiaoyun patted her head and said, "Look at my brain!" Good! Let's go now! I'll drive with you! ”

As he spoke, Qin Jiaoyun commanded Du Ruifeng, who was taking the lead, and then took Li Chuanshui's hand, walked out of Fenghua Hotel, and went straight to the antique market in downtown Shanghai and Hangzhou.

The urban area of Shanghai-Hangzhou City, where Li Chuanshui is located, is not large, with a large population and every inch of land, so there is only one relatively concentrated cultural relics street here, called Sajin Street.

This street of sprinkled gold is said to sell cultural relics and antiques, but in fact, there are few genuine goods, and more are fakes, literary and artistic products and funeral goods. Some of them are things that are prohibited by state order, and some are counterfeit goods that are shoddy or even sold as antiques.

Those things are mixed together, which is dazzling, but Li Chuanshui doesn't care about these, true or false.

After all, Li Chuanshui came here just to buy some ancient tripods used in the banquet of Fenghua Hotel, just to look good, it doesn't matter if it's true or not, as long as it's simple enough and can show the "culture", it's good.

Therefore, on this trip, Li Chuanshui and Qin Jiaoyun's mentality was quite relaxed, and they only looked at everything born here with an outsider's mentality.

Please remember that the first domain name of this book is .. Literature Museum mobile version reading website: m.