After listening to Ye Gui's explanation, everyone suddenly understood, and then they understood the good intentions of the God of Cookery.
After eating the noodles, Ye Gui visited the market again.
I have to say that the markets in the north are really fun. There are many treasures that I have never seen before, and there are also many delicacies that I have never seen before.
It was really an eye-opener for everyone.
In the next four days, Ye Gui walked around Taiyuan and ate a lot of delicious food.
The time of separation passed by in a flash, and the day of separation came again.
"Master Zhuge, thank you for interrupting me during this time. Thank you all for your warm hospitality. See you in the imperial capital!"
"Master God of Cookery, see you in the Imperial Capital!"
They had spent the past few nights talking to Ye Gui about cooking. Whether it was Ye Gui's theory or level of cooking, it opened the door to a new world for them.
Their cooking skills have also improved!
After saying goodbye to them, Ye Gui also boarded the high-speed train to Hebei Province.
"Students, I have indeed eaten too much pasta these days. I hope I can stop eating pasta after going to Heji!"
Ye Gui sighed: Shanjin is indeed the capital of pasta, and there are really too many pastas.
The audience in the live broadcast room also saw it and knew how terrifying this huge weight was.
“Haha, there are a lot of delicacies in Hebei Province, including donkey meat on fire!”
"Yes, you must eat donkey meat on fire, donkey meat on fire is always delicious!"
“In addition to donkey meat grilled, there are also lion heads, which are also good, and stewed dishes!”
Everyone told Ye Gui the authentic local dishes one by one, and Ye Gui nodded frequently: "Okay, thank you everyone for clarifying my doubts, I will remember them all!"
"In fact, Hebei cuisine includes three major schools: northern Beijing style cuisine represented by Zhangjiakou and Chengde, Jingdong style cuisine represented by Tangshan and Qinhuangdao, and southern Beijing style cuisine represented by Baoding, Shijiazhuang, Xingtai, Hengshui, Handan, etc.
vegetable."
"If you want to break it down, the cuisine of central and southern Hebei is represented by Baoding, Shijiazhuang, Xingtai, Handan, Hengshui, etc.; the cuisine outside the palace is represented by Chengde; and the coastal cuisine of east Hebei is represented by Qinhuangdao, Tangshan."
"During the Western Han Dynasty, a large number of cooking ingredients for Hebei cuisine were introduced. Zhang Qian and Ban Chao's expedition to the Western Regions promoted the exchanges between Han and ethnic minorities. Many cooking ingredients from the Western Regions were introduced to the Central Plains, such as alfalfa, courgettes, beans, pepper, flax, and walnuts.
, carrot, etc. Hu
After the introduction of melons, it was the Hebei area that was first planted. Cucumbers were used in court dishes, with Hebei being the most popular. Cucumbers have been used in dishes in Hebei for a long time. There is a cucumber feast in Hebei, where all the dishes on the table are made with cucumbers.
Made of the main raw materials."ъìqυgΕtv.℃ǒM
"During this period, there was another breakthrough development in condiments and heat transfer media. On the basis of animal oil, vegetable oils such as soybean oil, sesame oil, soy sauce, etc. began to be used on the stove. According to legend, the ancient Hebei dish Bawang Pork,
That is, fried in vegetable oil
Made of vegetable oil, the use of vegetable oil has greatly changed the taste, color and texture of dishes, which has promoted the development of Hebei cuisine. At the same time, pastes and slurries have begun to be used in cooking at that time, which makes the dishes burnt.
The primary stage of Linen.”
"Actually, everyone has doubts about cucumbers, that is, this cucumber is obviously green, why is it called a cucumber, right?"
Everyone nodded. I guess many of them had asked their parents this question when they were children.
"Actually, there are two reasons. That is, cucumbers will bloom before they bear fruit. The flowers that bloom are yellow, so they are called yellow flowers. Later, the fruits look like melons, so they are called cucumbers!"
"There is another reason. After the establishment of the Zhao Dynasty by Shi Le, a member of the Jie tribe, the capital of Xiang State was Xingtai, Heji, and a decree was issued banning the word 'Hu'."
"Once at an imperial lunch, in order to test whether the Han officials were loyal to him, Shi Le pointed to a plate of courgette dishes and asked the county governor Fan Tan: 'Do you know the name of this thing?' Fan Tan was an old Confucian scholar.
Of course, he was no stranger to courgettes, but he didn't dare to say the word "hu" directly. He had an idea and answered with a poem: "Delicacies on the firewood table, green tea in silver cups, nectar in gold bottles, cucumbers on jade plates."
"The name cucumber comes from this. To this day, there is still a saying of cucumber feast in Heji. That is, the entire table of dishes is made with cucumber as the main raw material."
After listening to Ye Gui's explanation, everyone suddenly realized: "That's it, my knowledge has improved!"
"Useless knowledge 1 again!"
"Hahahaha, me too!"
Ye Gui said: "Don't think this is useless, maybe one day when you are in love, I will tell your partner that I have a glowing cucumber in my house, and this will attract your partner's attention!"
Everyone: "..."
God of Cookery, the best thing you can say is cucumber!
"In the Tang Dynasty, the use of raw materials in Hebei cuisine was very extensive. The side dishes, nutrition and seasoning of the dishes were also very particular. During this period, the form of dining at banquets was also reformed, from sitting on the floor to eating at the table.
The procedure of serving dishes is very strict: "Every order should be ordered in a timely manner. If you want to be full quickly, the front should be heavier than the back. If you want to be full late, the front should be light and the back is heavy." This kind of serving procedure is still used at banquets today.
Use it from now on."
"It can be seen from this that during the Tang Dynasty, the cooking methods of Hebei cuisine became more diverse, knife skills developed again, cooking raw materials were rich and colorful, the taste and texture of the dishes were significantly improved, and the banquet forms were improved."
"Most of the major modern cuisines in Daxia were formed between the middle of the Qing Dynasty and that turbulent period. Especially in the decades of the Republic of China, as the population flocked to big cities such as Beijing and Shanghai, various cuisines competed in the same city, and their personalities gradually became more distinctive.
Get up. Because Hebei cuisine does not emphasize spicy, spicy, sour and other strong and exciting flavors, nor does it use rare ingredients like Cantonese cuisine, and 'you dare to eat anything', so it is less well-known."
"Although Hebei cuisine is relatively low-key, the taste of Hebei cuisine is not bad at all!"
Well, this is the true level of a bowl of water master.
Ye Guiyi said at the beginning that when Hebei cuisine was not well-known, the local water lovers in Hebei were still a little unhappy.
Don't think that just because you are the God of Cookery, you can talk nonsense.
I dare say that our Hebei cuisine is not well-known. Believe it or not, we have closed the live broadcast room.
After several hours of speeding, the high-speed train finally arrived at its destination—Baoding!
Since we want to eat donkey meat on fire, we naturally have to eat the famous Baoding donkey meat on fire.
But in addition to Baoding donkey meat barbecue, Hejian donkey meat barbecue is also famous!
"The most intuitive difference between Hejian donkey meat grilling and Baoding donkey meat grilling is that the donkey meat grilled in Baoding is round, while the donkey meat grilled in Hejian is rectangular."
“The birthplace of Baoding Donkey Meat Fire is Caohe Town, Xushui District, Baoding City. Caohe Donkey Meat Fire has a long history.”
"According to legend, during the Song Dynasty, there were two gangs at the Caohe Wharf, the Cao Gang and the Salt Gang. The Cao Gang was engaged in transporting grain, and the Salt Gang was engaged in transporting salt. In order to dominate the dock, the two sides often went to war, and in the end the Cao Gang prevailed.
At the end of the game, the Cao Gang captured the donkeys carrying goods from the Yan Gang and could not process them, so they slaughtered them, stewed them, and held a celebration banquet. The meat was then put into a locally made fire to eat. Caohe donkey meat became popular, and the famous food was born."
"After the death of Zhu Yuanzhang, the founding emperor of the Ming Dynasty, his descendants were at war with each other. Zhu Yuanzhang's fourth son, King of Yan, Zhu Di, sent troops to fight against Zhu Yuanzhang's successor, Ming Hui Emperor Zhu Yunwen. Zhu Yunwen sent general Li Jinglong and
Zhu Di fought fiercely in the Baigou River area, and Li Jinglong was defeated and retreated to Caohe Town, Xushui. The army was short of food, so Li Jinglong had no choice but to order his sergeants to kill army horses to satisfy their hunger. The local people had the custom of eating donkey meat, so they cooked horse meat.
It is also particularly fragrant. Since then, cooking horses for food has become a custom in Caohe Town, Xushui, and the horse meat tastes better. In the Qing Dynasty, Kangxi emphasized agriculture and mulberry trees and banned the slaughter of cattle and horses. Scholars in the Caohe area switched to eating horse meat.
custom, only
Donkey meat is eaten; in addition, donkeys are cheaper than horses, so people specialize in raising donkeys for food. In addition, the local fire-roasted meat is charred on the outside and tender on the inside. The freshly cooked donkey meat is sandwiched with the cooked donkey meat, which has become a famous local name.
eat."
"As for the burning of donkey meat in Hejian, it has something to do with Emperor Qianlong!"
"Emperor Qianlong of the Qing Dynasty had to pass through rivers on his way to the south of the Yangtze River. He missed his residence and ate at a farmer's house. In order to make it easier for the emperor to eat, the farmer put carefully cooked donkey meat into a soft and fluffy fire. Emperor Qianlong praised him repeatedly after eating it.
It was delicious. When I asked the farmer what it was, he answered truthfully: Donkey meat was cooked over a large fire. Qianlong was so happy that he composed an impromptu poem:
Donkeys are everywhere in the river,
The skillful woman rolled out the dough like paper.
Make a fire roast and add donkey meat,
A gust of wind brings a burst of fragrance."
Everyone: "???"
"Hahahahaha, Emperor Qianlong's poems are really functioning properly!"
"Yes, as long as Qianlong performs normally, his poetry will still be at this level!"
"He's so funny, he's a typical person who loves to play and loves to play!"
"When Qianlong later returned to the palace, he often missed the burning of donkey meat. He sent Heshen to the river to find the farmer who made donkey meat burning.
story!"
"It was the Mid-Autumn Festival, and He Shen and several ladies were eating donkey meat on fire and admiring the moon at the house. The bright moon was in the sky. He Shen saw that the delicious and crispy donkey meat on fire had many layers inside, and the layers were thinner than paper. He ate it in his mouth.
It was extremely soft. When I picked up the lady’s jade hand and played with it, I couldn’t help but feel poetic:
Beautiful women have long nails,
The fire is particularly fragrant.
Both are of the highest quality,
It shines brightly on the moon."
"Not to mention, the level of this poem is higher than that of Qianlong!"
"As for Qianlong's half-baked poetry writing level, I'm sorry, it shouldn't even be considered half-baked, that's just a piece of shit!"
"That's right!"
Ye Gui laughed and did not dwell too much on the issue of writing poems.
"Classmates, let's go eat donkey meat on fire. Is there any recommendation from local water friends?"