After leaving the fried skewers shop, Ye Gui said goodbye to Brother Tai.
Intimate friends will not become estranged just because they haven't seen each other for a long time or haven't spoken to each other for a long time, as long as they are remembered in their hearts!
After resting in the hotel for a night, Ye Gui got up and was ready to leave for the magical city of Zhonghai.
"Everyone, I'm leaving now!"
"So far, we have eaten half of the place, and the speed is quite fast, so as I said yesterday, I plan to stay in the Magic City for a while!"
On the high-speed rail, Ye Gui saved his stomach this time because he set off very early this time, so he probably could still have breakfast when he arrived at Zhonghai.
"Although Chinese cuisine is not among the eight major cuisines, it is also an important part of our Xia national cuisine, also known as local cuisine!"
"The so-called Benbang means local. It is characterized by thick oily red sauce, moderate saltiness, original taste, mellow and delicious. The commonly used cooking methods are braised, simmered and sugar-based. Later, it was adapted to the Chinese people who like to eat light and refreshing.
In terms of taste, the dishes have gradually changed from the original heavy oil red sauce to something more elegant and refreshing. The cooking method of our cuisine is good at using sugar, which has a unique Jiangnan flavor."
Chinese cuisine has many distinctive characteristics.
First of all, it pays attention to the freshness of the ingredients. It uses seasonal vegetables from all four seasons, and the fish is mainly produced from Jiangsu and Zhejiang provinces. Live fish is the first priority. There are live fish for customers to choose from all year round, and they are killed and cooked on the spot.
Secondly, there are many varieties of dishes, which vary according to the four seasons.
The third is to pay attention to cooking methods and constantly improve them. Zhonghai cuisine originally focused on roasting, steaming, simmering, nesting, and stir-frying, but gradually changed to roasting, stir-frying, stir-frying, and steaming, among which stir-frying and stir-frying were the most common.
He is particularly good at cooking river freshness from all four seasons.
The fourth taste has also changed a lot. Originally, Chinese seafood dishes were mainly thick soups with thick juices and thick flavors. Later, they gradually changed to moderate marinades, ranging from light and elegant to thick oily red sauces, which emphasized freshness, color, freshness and saltiness.
Especially the bad dishes in summer and autumn are rich in flavor and quite distinctive.
Among the more representative dishes here are "herring chin with water", "herring bald lung", "pickled Sichuan braised circles", "raw stir-fried grass head", "white chopped chicken", "chicken bone sauce", "Zhaobo"
"Tou", "Shrimp Big Black Ginseng", "Songjiang Bass", "Fengjing Ding Ho", etc.
"This time we first went to Zhonghai for breakfast. Zhonghai's breakfast consists of the four kings: soy milk, fried dough sticks, flatbread, and rice balls!"
"Everyone has eaten these soy milk fried dough sticks, so I won't go into details here, but Zhonghai's flatbreads are indeed one of a kind, especially the Ada Scallion Fried Pancakes that were once popular all over the Internet. This is a branch of the flatbread!"
"Making traditional flatbread is actually very simple. Knead the flour, use a rolling pin to shape it into an oval, and then put it in a barrel with refractory bricks on the inner wall until it is baked. The master will take it out directly with tongs."
"There are two types of flatbreads: sweet and salty. How to tell the difference? Generally speaking, the sweet ones are round, and children eat them more. The oval ones are usually called shoe soles by the old Chinese people. People who buy them are
More. The color, aroma and appearance of the freshly baked flatbread are all very nice. The sweet flatbread is sprinkled with white sesame seeds, while the salty flatbread is shaped like a shoe sole and sprinkled with green scallions."
"The round ones are sweet, and the long ones are salty. It's somewhat similar to the Guokui we have there!"
Ye Gui chuckled: "Zhonghai people usually call the combination of glutinous rice and fried dough sticks rice, which is also one of the four kings of old Zhonghai. After cooking the glutinous rice in advance, pour it into a container and sell it according to the customer's request.
To make it in portions, there will only be one fried dough stick in the rice, and there will never be crispy biscuits, pork floss, pickles, etc. The fried dough sticks must be long and hot to be delicious."
"This is very similar to the glutinous rice-wrapped fried dough sticks from my hometown, but each place has its own characteristics. Although the name is the same, I believe there are still differences in taste!"
While Ye Gui was introducing Chinese cuisine to everyone, he was on the far side of the ocean, at the Kyoto Chef Academy, the number one restaurant in Japan.
Xingping Soma closed his eyes. In front of him were countless ingredients and his apprentices with fiery eyes.
"Huh~" He took a deep breath and slapped the cutting board hard, and all the ingredients and the kitchen knife flew up at the same time.
He instantly grabbed the kitchen knife and slashed it several times.
Those ingredients turned into silk, and the slices turned into what they should be.
Then Yukihira Soma lit the fire and used a kitchen knife to slash the ingredients hard.
The ingredients rushed into the red-hot pot.
All ingredients are fried in an instant.
The alluring fragrance made all the disciples glow with anger and stand up one after another.
"Teacher's cooking skills have improved to a higher level!"
"Camio, teacher is the real Camio!"
"Then what kind of god of food is Ye Gui? Our teacher is the real god, and the teacher is the god of cooking!"
Then Yukihira Soma placed the dish in front of his apprentice.
"At this time, no chef is my opponent, Ye Gui, are you ready in Zhonghai!"
