It is said that there are sages in the wilderness, and in layman's terms, this is called a master in the folk, and the first thing to talk about when talking about the hidden dragon and crouching tiger of the folk is the place where the cauldron eats.

Even the clan individuals of the Niucha will continue to repeat the cycle of ten years in Hedong and ten years in Hexi, which is also the central idea that you have saved a wall of "Twenty-four History" and summed up in the end.

The beginning of the story is very boring, that is, a person who is willing to relieve boredom, and a person who has nothing to do, so that dry firewood meets the fire; the enthusiasm for learning instantly burns the small kitchen of the entire construction site.

After going back and forth like this, 50,000 also knew that his daughter-in-law owed Lu Cai Chef a lot of favors, so the husband and wife combined and decided to help Lu Cai Chef embark on another road in life.

The Lu cuisine chef who is at a low point in his life is simply giving up on himself. He was going to spend the rest of his last fifty or sixty years in the kitchenette of the construction site, but in this ancient land, only the Jinmen and the Dutch were the rare races with the most important teachers and affections, and they rarely recognized the races of other regions, unless they approved of themselves, so that they could be treated sincerely. Otherwise, it is the Nine Heavens Xuannu, they will also be perfunctory, and you Yunshan Mist Cover who can not fool is already extraordinarily gracious.

Many people find it difficult to understand the races of these two regions, in fact, these two regions are the birthplace of civilization on an ancient land, and the first city on this ancient land to cherish the time when it was founded, the first to rise up to resist foreign invasions, and the first to appear modern civilization.

The only city that cherishes the history of the founding of the city, has a sense of cherishing its own origin and bloodline inheritance, which is incomparable to other regions, whether it is in the heyday of the Qing Dynasty, the first to stand up for the uprising, or the first shot of the flower planter after the invasion of the island country, it shows that the people in these two regions have more calcium, with their own profile, it is "colorful".

The place of birth in the household registration book is filled with the 50,000 and emerald flowers of the Netherlands, and I feel the true inheritance of the family from the heart, so I naturally want to treat it with the courtesy of the teacher, so the two of them forced themselves to lose calcium for the first time, and asked the old cousin who was the foreman of their own family to introduce them, and wanted to let the Lu cuisine chef return to his old business.

As long as you have money, it is not difficult to find a tendon who can fry steaks, but the difficult thing is to be able to come to the club, not only the * goods of the sao bao, but also the foodies with tricky tastes......

The contractor received the benefits, and after tasting an authentic scallion roasted sea cucumber, he saved the idea of strange goods, 50,000 and Cuihua did not understand the gold of the Lu cuisine cook, and the contractor knew it!

As a result, the Lu cuisine chef entered the field of vision of the gourmets after the operation of the contractor, and Chairman Li is an out-and-out person who knows the goods, and his other partner, since he can share the same interests with Li Chi, he is naturally also a food connoisseur;

It is precisely because of this inheritance that Li Chixin will bring Cuihua to his villa chef; in addition, Li Chixin is a careful and knowledgeable person, of course, he is the most relieved to invite a woman chef who knows the roots, and then there is that he himself and 50,000 did not reach the kind of friendship between his wife and children, in order to be his cannon fodder with 50,000 peace of mind, Li Chixin took 50,000 sons and dogs with him, so that he killed more than one stone, and let 50,000 have no reason to sell himself.

The meal has been served on the table in the dining room. Li Chixin, who was originally in a bad mood, saw the dishes on the table with all the colors and aromas, and threw aside the bad things in his heart.

Since it is called Lu cuisine, it naturally refers to the Qilu flavor that originated in the Shandong Peninsula; today's Lu cuisine is not too valued by foodies because of its heavy color and strong flavor; there are two reasons for this, one is because the inheritance of Lu cuisine has undergone several devastating destruction, one of the representatives of which is the Confucian banquet, which is almost extinct by the implication of Confucius Lao Er.

Second, the Shandong Peninsula is located between the Yellow Sea and the Bohai Sea, and now in the Shandong cuisine, the specialty dishes of the front, the nine turns of the large intestine, the wooden meat, the sauce fried chicken, the pot roast duck, the sweet and sour loin, the crispy fried whole scorpion, and the shredded yam are not the essence of Lu cuisine, at best, it is the popular version of Lu cuisine or the dick silk version, the reason why it is called Lu cuisine is also because most of the current Lu cuisine chefs come from Zibo, Shandong Province, which is comparable to the hometown of chefs in Lanxiang.

The cooking skills of Lu cuisine inherited by Cuihua are alluded to the records in the "Qi Min Yaoshu" in the late Northern Wei Dynasty 2,500 years ago, and are completely out of line with modern Lu cuisine.

Shandong is the place of the sage, here since Confucius canonized, the Confucian school headed by him, laid the ancient imperial diet to pay attention to fine, neutral, peaceful, healthy dining orientation;

The Huaiyang cuisine is too light, Sichuan cuisine because of the introduction of pepper time and other problems have not appeared, so in the Ming Dynasty, a large number of Shandong chefs and dishes entered the court; with the entry of the Qing Dynasty, the upper class of the Eight Banners realized the grace and luxury of Lu cuisine and the atmosphere of the righteousness, and at the same time they compared it with roast lamb leg and sweet potato baked potato, thinking that it is still Lu cuisine peaceful and healthy, so the Qing Dynasty royal family on the basis of Lu cuisine, added steamed lamb, steamed deer tail and other hometown dishes, and made a four-like Manchu and Han full banquet.

They ignore the Shandong cuisine, but because it is located on the coast of the Yellow Sea and the Bohai Sea, the main ingredients are based on seafood, fish, shrimp and crab ginseng, which lays the tone of Shandong cuisine, through the unique cooking techniques of the flower family, the classic dishes such as: Yipin tofu, scallion roasted sea cucumber, yellow braised shark fin, white steak four treasures, sweet and sour Yellow River carp, grilled abalone, braised prawns, vinegar pepper fish, dregs fish fillet, warm mandarin fish, coriander fried squid, braised prawns, green onion and pepper fish, oil poured bean stalks, Shili ginkgo, milk soup pu cabbage, mullet egg soup, yellow croaker tofu soup, Bag chicken, hibiscus chicken slices, crispy chicken, braised chicken nuggets, pot collapsed yellow croaker, crucian carp in milk soup, crab and other dishes.

(End of chapter)