Zhou Yuanzhou originally planned to entertain guests from southern Anhui in his Wangfu Restaurant, but his old father felt that the guests were distinguished and his restaurant was not up to par. He also wanted to invite descendants of the Qing Palace to cook the dishes, so he booked a star hotel.
The guest was happy and satisfied. He held his wallet and felt his heart bleeding.
"Mr. Zhou, the food is ready to be served." The banquet hall manager told him in a low voice. Zhou Yuanzhou nodded and recovered his emotions.
The palace banquet was full of Manchu and Han Dynasties, with fifty-four dishes each from the north and the south, totaling one hundred and eighty-eight, which not only included exotic flavors, but also retained the traditions of the Central Plains. Barbecue, hot pot, and shabu-shabu are indispensable. Grilled, fried, stir-fried, stir-fried,
A complete range of cooking options is the highest level of Chinese cuisine culture.
Everyone thinks that the Manchu-Han banquet is an orthodox palace tradition, but it is actually the evolution of official cuisine in the south of the Yangtze River. The south of the Yangtze River was prosperous, and canals were dug to connect the north and the south. The Guangling Painted Boat was famous all over the world, and there were endless delicacies in it. This was the predecessor of the palace banquet.
Of course, today's banquet can only serve less than 108 dishes. We only cut out 12 cold dishes, 12 hot dishes, two soups and desserts, and two fruits. We made an auspicious meal.
Number twenty-eight.
The five appetizers are served first, with dragon and phoenix as the first, shredded chicken and cucumbers with Hong characters, braised pork tenderloin with melons as Fu, spicy belly shreds with Wanzi, and mushrooms with Nian as the first dish; then go to the fifth dish, with Wealth as the leader, followed closely by Broken Jade
In an instant, the round table was filled with a dazzling array of wonderful dishes. Under the warm lamp, the dishes shone brightly and had a gorgeous luster.
The cold appetizers served next, the imperial bean yolk is warm and delicate, and the canary bird is lifelike.
The guests were so amazed that they did not dare to move in the face of this delicious food scene, for fear of disturbing the beautiful scenery and disturbing their heartstrings.
Zhou Yuanzhou was not so particular about it, he greeted him and said: "Come on, come on, everyone use your chopsticks. This is the most famous dish in the capital. If it weren't for you, I wouldn't have the chance to taste it!"
This subtle flattery has deeply touched the hearts of the guests. The guests from Wannan were invited by Mr. Zhou to inspect the project. Since the development of Wangfu Restaurant, although the group is huge, it has also entered into bottlenecks. Although the reputation of the restaurant is
Although it is large, it is still concentrated in the Beijing business district. It is very difficult to go out.
But Mr. Zhou didn't give up. He found a few professional managers and closed the door and thought hard for three days. When he opened the door and saw his son, the first thing he said was: "From now on, all of you will go out to attract investment for me!"
As for himself, he went around and around to find various connections and found a connection in the southern Anhui region - Li Xuequian, the chairman of the largest consortium in southern Anhui.
Speaking of which, there are countless subtle connections between the two of them.
It’s almost the New Year, and Li Xuequian can still come to the capital for a visit. What is it if it’s not true love?
Old Mr. Zhou sat next to him and toasted: "Mr. Li, do it first as a sign of respect, do it first as a sign of respect."
Li Xuequan squinted his eyes and smiled, gulped down the white wine in the glass, picked up a chopstick and grilled the tenderloin. The crispiness of the cucumber was paired with the tender, waxy and elastic meat. This tender texture, combined with the crispy skin of the tenderloin, instantly made the meal
Soothed the burning sensation of spicy wine in the throat.
Let’s take another bite of the spicy tripe. The tripe has been soaked in hot and cold water alternately, making it extremely crispy. The double juice of sesame oil and spicy oil is poured over it, mixed with the aroma of peanuts and sesame, and it bursts out with an unexpected flavor.
tasty.
The cold dishes alone make the trip worthwhile.
Li Xuequian is not a person who pays special attention to his appetite, but he never stopped using his chopsticks today. Seeing this, Mr. Zhou smiled even deeper and silently gave his son a wink.
After a while, a fresh soup of Longjing bamboo fungus was served on the table. The color of the soup was as clear as pure spring water, and the bamboo fungus was as tender and white as if it were a hibiscus. The aroma of Longjing tea filled the air, with a leisurely aftertaste.
Twelve hot dishes were presented on the brocade plate: auspicious dragons flying together, eight-treasure wild duck, scallops with hydrangea, duck feet with mushrooms, colorful beef, pheasant in a hanging oven, fragrant red plums, fish fillets with milk, and casserole simmering Deer tendons, Luohan prawns, Pearl tofu, mountain delicacies and celery.
Everyone was dazzled and sighed after seeing it.
Also gasping for breath was Yu Jian, who barely took out her notebook to record in the kitchen. The tricks of Zhang Hua's white case had already made her excited, not to mention the dazzling colors of the red case.
"Girl Yu, how are you? Do you want to join our master? The master is always talking about you!" Chef Hong An kept shaking the ten-pound iron pot in his hand, pouring in a spoonful of Shaoxing rice wine, and simmering A flame half as tall as a person warms the ingredients in the pot.
Liu Chenggao recruited three direct disciples. He ranked second, but he was the one with the best skills. He was one of the royal chefs for Chinese state banquets.
Yu Jian was still rehearsing the preparation methods of the dishes just now in her mind. Hearing this, she smiled sweetly: "Aren't you afraid that I will compete with you in the future?"
The second child was so happy that he almost laughed, and he nodded at Yu Jian with a big spoon: "You little girl, you have a very strong tone."
Zhang Hua had almost finished the work on the white case, and happened to come over to chat at this moment, and casually handed Yu Jian an extra plate of pea yellow.
After being cooled, the pea yellow tastes cool and melts in the mouth. It is soft, sweet and smooth, revealing the fragrance of beans. Under Master Zhang's exquisite control of sweetness, a little more is too greasy and a little less is too bland.
"Don't underestimate the little girl, she is no less capable than you. You should try to become a red case champion -" Zhang Hua laughed at him.
The second child glanced at him sideways and sneered: "You are not praising the little girl, you are obviously praising yourself! Come on, I know you won the white case championship! But...how did I hear that, Is there another champion in Bai An?"
Come on - let's hurt each other -
Zhang Hua rolled up his sleeves and stepped forward: "Hey - I have such an unbearable temper -"
Yu Jian stood a little further away with the plate in hand, sipping the pea yellow in her hand. She was a little envious of the way the Beijing cooks got along with each other. She also thought about the people and things she had faced after coming to the capital, and couldn't help but sigh silently. tone.
"Master Zhang—Is Master Zhang here?" Someone stumbled in and stopped half a meter away from the cooking table, patting his chest and breathing heavily.
Zhang Hua took back the hand that was about to slap the second child on the back with a strong palm, frowned and asked: "What's going on in such a panic? Is the sky falling?"
The banquet hall manager finally calmed down and said nervously: "Master Zhang, the guest wants to order a snack alone."
Zhang Hua was delighted, "I thought something big had happened! Tell me, what does he want to eat? Of all the pastries in the capital, I can't do anything!"
The banquet hall manager scratched his head: "It's said to be made of glutinous rice, with salted pork and shrimp fillings inside. It tastes crispy and fragrant. It doesn't sound like it's a Beijing pastry."
After a pause, he added: "He didn't tell me his name. He just said that an old man he met when he was a child made it for him. He has always missed the taste."
Salted pork? Shrimp? Glutinous rice?
The eyebrows gradually tightened into the Chinese character Sichuan. Zhang Hua went through all the pastries he knew in his mind. There were some similar ones, but he didn't know if they were the ones the guests said...
"What he said... was the flashlight daddy?"
A crisp voice broke the deadlock-like atmosphere. Yu Jian pinched the half-mouthful of pea yellow and gave a hint.