Jin Changguo's words made everyone put down the chopsticks in their hands and waited for him to continue to explain.

Jin Changguo sucked another jellyfish silk and let the rich taste roll in his mouth for a moment before he reluctantly spoke.

"The Book of Yue Jue" says: The sea mirror crab is the belly, and the jellyfish shrimp is the mother. This jellyfish is what it is today. He also said that Nanzhong is good at eating. That is, southerners love to eat it. This is an ordinary dish that every household will cook in our Chaozhou. ”

After speaking, he took a sip of tea to moisten his lips, and smiled mysteriously: "But today's one is not ordinary at all." The ancient book said that this jellyfish should be washed again and again with plant ash and raw oil, so that it can be as pure as water essence and purple jade. And this method is completely made in accordance with the ancient method of the Tang Dynasty, so the taste is unusual. ”

When Tang Jingling heard this, he looked at the jellyfish silk carefully, and sure enough, as he said, it was extremely clean, and the color was like a transparent crystal, which could reflect the light on the top when clamped.

Jin Changguo smiled and watched everyone studying the jellyfish in the bowl, and he was the only one who was unmoved, still eating other dishes with his head bored.

"Tang Yuan, I heard that you are about to open a restaurant, what do you think of today's dishes?" Jin Lao asked.

Tang Yuan was indulging in the world of food and couldn't extricate himself, and when he asked like this, he reluctantly put down the last duck paw that had just been clipped into the bowl.

"It's okay, I'm not very picky about Chinese food, it's not unpalatable." After speaking, he grinned at Jin Changguo and continued to fight with the duck paw.

The entrance is soft and glutinous, and I don't know what kind of brine is used to marinate it, and there is a trace of pine needles in the thick aroma of wine.

Others don't know him, but Tang Jingling knows him well. Not tasty? If it's not delicious, you can eat it without raising your head?

Pretend to be a little bit more like!

"Teacher, don't be scared by him, today's dish is really good." This is Tang Jingling's true words, she has been back to China for a while, and she has been doing food shows again, and there are many restaurants of all sizes that have eaten, and these eight cold dishes alone can already be counted among the best.

She was starting to look forward to the hot dish that would follow.

In the back kitchen, Yu Jian's sweat beads fell down her neck one by one along her hair. Inside the white chef's suit, the T-shirt was completely soaked.

She's putting the finishing touches on a hot dish.

Yu's recipe wrote: Chaozhou people like to eat seafood, fish and shrimp, and they have a soft spot for snails. This dish is the open stove burnt snail.

The conch wanted to reach a pound and a half weight, and Yu Jian followed Yu's father for a long time before he barely found one that reached the weight standard. Yu's father complained: "This has to be around our hometown, and we can get one in minutes." ”

Dad Yu first mixed all the ingredients of coriander, sugar, bell pepper, minced garlic, Sichuan pepper, sesame seeds, and diced celery together, and slowly boiled it into a sauce.

Yu Jian set up a charcoal stove on the side, the charcoal cubes were warmed over a low fire, and the snails were washed and added to the Huadiao wine, heated in a soft charcoal fire, and the snail meat gradually shrank.

She discards the mixed water attached to the snail meat, and then adds the sauce to simmer, constantly turning it so that the shell is evenly heated, and when the sauce is gradually absorbed by the snail meat, the snail is finished.

This final step is to remove the meat from the shell. Yu Jian turned the conch upside down, and the handle of the knife was forced, and the snail meat bounced onto the board. Slice the snail meat, put it in a celadon plate, and drizzle with a little sesame oil.

Everyone looked at the dish on the plate, and they were reluctant to put down the chopsticks.

I saw that the snail meat was delicate and white and tender, lined with a green porcelain plate, crystal clear.

Tang Yuan took the lead unceremoniously, and the conch slice was sandwiched between the chopsticks, and it shook all over the place, and when he took a bite, it was delicious and crispy.

His eyes lit up, and he hurriedly took two more slices, for fear that he would not be able to eat them after a while.

It was indeed prescient, and when the table turned around, the plate was empty, and only the sighs of the crowd were heard.

Jin Changguo is old, and he is itchy when he sees the snail, but after the physical examination, the purines are high, and the doctor asked him to eat less seafood, so he only took a slice to taste it.

It was so delicious that he almost swallowed his tongue.

Just as he was about to take another slice, the waiter had already come over and brought the plate away, and he looked at the huge snail shell with his eyes, and asked him to drink the soup inside!

In the midst of his frustration, new dishes are arriving: prawns, braised crab, stir-fried eel blood, peony swallow vegetables, whole goose platter, secret beef balls and steamed grouper.

A few dishes dazzled everyone, and Tang Yuan was even more like a dog that saw a meat bun, his eyes were almost slit, and the chopsticks in his hand basically didn't stop.

Don't look at the fact that he has lived in a beautiful country since he was a child, but the taste is very strong, and among these dishes, the one that suits his appetite the most is fried eel blood.

The eel, also known as the long fish, is called "small snake" in many places because of its snake-like body. The long fish used for stir-frying eel blood must be a small eel that has not yet grown, with a thin finger and an inch and a half long.

In the Tang Dynasty, there were many ways to make long fish, Yu Jian used to use gauze to hold the long fish, put it in warm water to boil, about 30 minutes later, the long fish out of the pot, the shape of the long fish at this time did not change, even the skin did not change a little.

Cutting through the long fish with bamboo slices to remove the flesh and bones is a tedious and time-consuming step, but Yu Jian is agile and takes only a few seconds to remove the complete eel blood.

Put fresh leeks in the pot, add garlic slices, stir-fry red pepper to make it fragrant, then add eel blood and stir-fry, and only use a handful of salt for seasoning.

Tang Yuan bit the long strip of eel blood, only feeling how could it be so glutinous, not at all like an animal's internal organs.

"Huh?" Li Jingguo looked at the bright yellow peony in the middle of the table with some distraction. Just when he was looking at the food list, he found that there would be an ancient dish of Luoyang.

Although he came to the capital with his parents when he was a child, he was actually an authentic Luoyang boy. Peony swallow dish is a dish that has been inherited in Luoyang for more than a thousand years, and it can be seen at this banquet beyond his expectations.

The swallow vegetables are as thin as silk, soft and continuous, moist and bright, the taste is sour, spicy and fragrant, and the soup is moist and refreshing, Li Jingguo is the first time to see such a poetic and picturesque dish.

Jin Changguo drank the bird's cabbage soup in the bowl with satisfaction: "The taste is really like bird's nest, even if it is so spicy, it is just right." "A bowl of belly, I sweated slightly, but there was no burning sensation in the esophagus and stomach.

During the dinner, someone asked, "This doesn't look like the spicy taste of chili peppers." ”

Tang Yuan didn't raise his head and replied: "It's pepper." ”

The oldest method of peony swallow vegetables is pepper, which has a spicy and fragrant pepper flavor and has the effect of removing cold and dampness. When Yu Jian was making swallow vegetables, she first added pepper to boil, and then removed the peppercorns, which tasted just right.

Jin Changguo summoned the waiter and whispered, "Let Lao Han come here." ”