Mr. Wang looked at the ham as hard as iron and sighed. After all, time is not forgiving, and he is no longer the follower behind his master.
At that time, I volunteered to open ham for my master.
"Master, let me do it, let the senior brother help me," Chef Du said quickly. There are bones in the middle of the ham, so this is physical work.
The master is too old to do such a rough job.
"Okay, you young people, come on, but be careful not to break the saw." Mr. Wang warned worriedly.
"Master, don't worry. My Donghai Hotel opens hundreds of hams every year. It's foolproof. There will definitely be no problems," the senior brother assured quickly.
Huang Ying and the little girls quickly took out their mobile phones to take pictures, opening a 500-year-old ham, which they had never seen before. If this was posted online, the number of clicks would definitely explode.
The two other senior brothers found a good angle for the ham and held it down. Chef Du and the senior brother took out special tools and began to saw the ham open from the middle.
With the rhythmic slapping sound of the two people, the meat scraps flew everywhere, and after a while, the ham was separated.
The two senior brothers responsible for fixing it simultaneously turned the ham around and faced the crowd.
"Wow! So beautiful" everyone exclaimed.
The outside of the ham was black and scorched, as if it had been burned by fire. It was extremely ugly.
But on the cut section, there is a half-inch-thick gradient color from black to yellow on the outside, and then, the inside is bright red meat color, just like the color of fresh meat, very beautiful, the fat is also pure white, and the texture is somewhat similar.
Beautiful wood grain.
A refreshing fragrance wafted out and instantly filled the whole room.
This old ham was made during the reign of Emperor Xuande, and was more than two hundred years old by the end of the Ming Dynasty. It is not the one I ate at Monkey’s today at noon.
And this one is made of wild boar, the famous Nanyang wild boar.
"It smells so good, my mouth is watering!" Huang Qiong exclaimed.
Mr. Wang asked, closing his eyes and using his nose to slowly feel the words that filled the air.
Although his expression was calm, his fluttering eyelashes showed his excitement at this moment.
The aroma, the color, and the texture were far beyond what the old ham he had seen in his youth could compare to.
This is top quality.
Mr. Wang stood up, walked to the edge of the stage, picked up a sharp sushi knife with his own hands, and knocked several of his disciples aside. The disciples and grandchildren hurriedly stepped back.
Didn’t you see that the old man wanted to peel it with his own hands?
They all opened their eyes wide, fearing that they might not see anything clearly.
The old man is getting old and has not shown his cooking skills to everyone for decades.
This is a rare opportunity.
Huang Ying and the little girls hurriedly took pictures, and Mr. Wang took action himself. This was a scene that had not happened in decades. Everyone was excited and happy.
Wang Laoping calmly bent down, followed the direction of the shredded meat, and made a quick slash, cleanly and without any sloppiness.
A long strip of black skin was shaved off with a sharp sushi knife.
The outer skin is rolled up like a plane pushing away the bark of wood. The outside is a rough surface like black bark, and the inside is dark red flesh.
Wang Lao looked at the effect and began to speed up, starting gently and sometimes slowly. According to the feel and the internal texture, he went down with a knife. The outer skin on all sides was cut layer by layer.
Huang Ying asked in confusion: "Why does Mr. Wang have to peel off the skin layer by layer? Can't he just peel off a large piece?
Chef Du explained in a low voice: "This piece of ham has a history of five hundred years and is extremely rare. For us chefs, this is an extremely valuable thing. It would be a crime to waste any more. Eating a piece of this kind of thing
One piece is missing."
"Can't we just cut off the black part? Why do we need to cut off the inner part?"
"You don't know, as long as the color changes, it has gone bad. Although it can be eaten, the taste will not be good, and it will have a haha taste. As long as there is a little bit that is not removed, it will ruin the taste of the pot.
.So it must be cut carefully”
"What a pity. Look, the peeled skin is almost an inch thick, and half of the meat of this ham is missing." Huang Ying said distressedly.
"Oh, there is no way, only the bright red part inside can be eaten." Chef Du's eyelids jumped when he saw it. He felt even more distressed that this old ham had to throw away half of it.
"Okay, my old bones are not bad, hahaha." Mr. Wang had finished it, and the old man smiled with a sense of accomplishment.
The disciples and grandchildren quickly helped him sit down and handed him towels to wipe his sweat.
Chef Du took the kitchen knife and looked at the perfect piece of bright red ham that was like a work of art. He looked at the chef. When he saw Mr. Wang nodding, he carefully cut the knife and cut off a thin slice because it was very thin.
, it seems to be transparent when picked up with chopsticks.
Chef Du asked in a low voice: "Master, you always give me food"
Mr. Wang nodded, took the chopsticks, put the piece of meat into his mouth, and tasted it carefully.
Mr. Wang was silent for a while and said: "The quality of this ham is far better than the 150-year-old ham I tasted when I was a boy. Both the meat quality and the aroma are far superior. I can be sure that the time is absolutely
It's more than two hundred years. As for how many years, I don't dare to say nonsense."
If Yang Fan were here, he would definitely be shocked and fell to the ground. You are really awesome. You can even taste this. It has been more than two hundred years since Zhu Zhanji came to the end of the Ming Dynasty.
The monkey quickly took out the carbon 14 test report, handed it to Mr. Wang, and said: "We did the carbon 14 test, and the time was probably between 500 and 600 years.
This is a test done on the outer skin. In order to keep it secret and prevent timing problems, Yaoguang deliberately attenuated the carbon 14 content during transmission.
Mr. Wang was extremely excited.
This is the first time in my life that I have eaten ham that has been around for more than 500 years.
It turns out that this is how ham tastes after being aged for 500 years.
Seven days later, foreign heads of state came to the Capitol restaurant as scheduled, accompanied by Chinese leaders, to taste the pork he proposed.
Looking at a plate that was exactly the same as the one he had eaten back then, he hesitated and stretched out his chopsticks in excitement.
"Oh, Mai Ga Da, this is the taste I had back then, but I don't know how much better it tastes. How did you do it?" the foreign guest shouted excitedly.
"This is the finest pork specially selected for you by our chef. At the same time, the chef is a direct disciple of Huaiyang cuisine, and his skill in making this dish is also the best. Naturally, it is better than what you had in Huaxia street restaurants back then.
The food will taste better”
The foreign guests were very satisfied with this dish and ate it cleanly.
For the Chinese escorts, the more the foreign guests ate, the happier they were. Finally, after the foreign guests finished eating, they were still unsatisfied and actually asked for another plate.
The accompanying leader laughed and was very happy.
When the foreign guests had their second plate, Chef Du served them a bowl of ham and winter melon soup.
His explanation is that this local pork is relatively greasy, and it is better to add a soup to relieve the greasiness.
When the foreign guests saw this soup, they found it quite satisfying and greasy. They were very pleased with the chef's attentive service.
When the waiter brought a small bowl of ham and winter melon soup to the foreign guests, the rich aroma shocked them.
This is ham, he knows it.
Germany, Italy, and Spain in the West all have famous hams, and he has eaten most of them.
But today it was the first time for him to eat such fragrant ham.
He carefully put the soup into his mouth with a spoon, his taste buds almost bursting with the delicious soup.
He could hardly control himself and drank one bowl after another, drinking three bowls in a row before putting it down.
"What kind of ham is this? Why is it so delicious? The soup is so delicious."
