Chapter 506: Hundreds’ Feast – Taibai Duck and Dongpo Meat
After hearing this, Zhu Toijian felt that it was a publicity opportunity. The warehouse at the dock was crowded and had more publicity effect, so he replied: "Please give me your address and set a time. The waiter will deliver the food at the time agreed by the guest."
Arrive at the warehouse.”
If we can connect with Zhu Yuanwai, our business will be booming in the future. Thinking of this, the guest hurriedly stood up and bowed and said: "How dare you bother shopkeeper Zhu to send someone to deliver it? Xiaoke will come over tomorrow and try it again."
When you taste the new dishes of Fat Heart Restaurant, you will be sure to tell me what you think."
Zhu Tojian raised his head and smiled: "It must be delivered, and it must be delivered with great fanfare. You are also a businessman, so you know it."
The guest also smiled and said: "Tomorrow at noon, there will be many people at that time. I will greet you at the door of Warehouse No. 2. Reserve a table for me tomorrow night. My surname is Niu."
The next day, the waiter's portable food box came to the warehouse and murmured loudly at the door: "Businessman Niu, Shopkeeper Niu, the food from Fat Heart Restaurant is here. Our shopkeeper said, thank you Shopkeeper Niu for the favor, please shopkeeper Niu"
Try the improved dishes.”
Amid the exclamations of the crowd, Niu opened the food box from the cabinet. The improved chrysanthemum duck looked like a jade sculpture, making people reluctant to use their chopsticks.
When you go to the Fat Heart Hotel to eat, you can taste the dishes for free. You don’t know the dishes in advance, and you can get rewards for giving your opinions. The greater chance is that Zhu Yuanwai is in the store every day, and taking the opportunity to get acquainted will be beneficial to his own business. The number of diners in the restaurant is better than before
It has increased significantly over the past few days.
At noon, Shi Weitian, a fellow student from Zhu Toijian's Tongjiang Academy, came to his door and said to him worriedly: "Brother Tongue Tongue, how about I work in your shop and become a doctor to recruit customers for you?"
Shi Weitian had a good relationship with him when he was in the academy, but his family always hoped that he would succeed in his studies and come back with a good name and honor his ancestors. Zhu Toijian asked strangely: "You drop out of school, uncle knows this
Something?"
"How dare you let him know." He shook his head and said: "My talent is not top-notch. I am a scholar at the top, and I will not be able to pass the examination until I am old. You have seen the academy for decades, and the number of students has increased.
There are more than a thousand people, and there are only five people. My parents have cultivated several acres of thin farmland for me. This expectation is too high, and it will overwhelm me. I can't live for free forever, right?"
This is the principle, but it is unfilial to fail to get the consent of the parents. The theme of the Baisou Banquet on the Double Ninth Festival is filial piety. Zhu Toijian shook his head and refused: "You can check in the academy for any suitable recipes, and I will give you a reward.
You need your parents' permission to help in the restaurant."
Shi Weitian said quickly and authentically: "There are two dishes, one is called Taibai Duck and the other is Dongpo Pork. I suggest they be the main course of this Baisou Banquet."
The idea was dead. Zhu Toijian hurriedly gave him ten taels of silver and summoned the cooks to try out the recipe.
After looking at the recipe, Liu Wan'er nodded and said, "This Taibai duck is a bit similar to the braised chicken I cook. I'll give it a try."
After saying that, he started to open up the duck, wash it, cut off the feet and drain the water, put it in a boiling water pot, take it out, and remove the blood foam. Use Shaoxing wine, salt, and pepper to rub the inside and outside of the duck evenly, and put it in a container
Inside, add onion knots and ginger slices,
Make a small amount of fresh soup, add pork, wolfberry, and panax notoginseng slices, and seal tightly with parchment paper. Put the duck in the cage and steam it for two hours until the meat is crispy. Take it out, peel off the parchment paper, and pick out the onion knots and ginger slices.
, put the duck soup into the soup plate and serve.?
"Touching Fish, Taibai Duck"
Cut open the duck's body, cut off its claws, and remove the blood foam by splashing water. Add Shaoxing wine, salt, and pepper, and rub the duck body evenly. Add ginger slices, green onion segments, and pork and wolfberry slices. Seal tightly with parchment paper. Put the duck in the steamer and cook for two.
After an hour, the soup was put on the plate.
I think back then, Li Bai was ordered to go to Beijing. He was so talented that many people were jealous of him. He offered this duck to the Emperor of Tang Dynasty, which won the emperor's heart. He gave it the name Taibai Duck, and the secret recipe has been passed down to this day! Wise people have suffered so much! Why not have a glass of wine and a piece of duck meat?
, a smile makes me happy.
Zhu Tonjian looked at it, and found that the duck was white and green in appearance; when it tasted, the soup was fresh and mellow, and the meat was delicious. Not to mention the legendary story of Shixian. In the first year of Tianbao in the Tang Dynasty, Li Bai was ordered by Emperor Xuanzong of the Tang Dynasty
When he entered Beijing to serve in the Hanlin Academy, he remembered the delicious duck he had often eaten in Sichuan when he was young, so he steamed it with fat duck, added century-old Huadiao, wolfberry, Panax notoginseng and seasonings, and dedicated it to him.
Xuanzong. After Xuanzong ate it, he felt that it tasted very good and had endless aftertaste. He praised it and asked Li Bai: "What is the food that you presented?" He replied: "I am thinking that your majesty is tired, so I specially add supplements."
Xuanzong was very happy and said: This dish is rare in the world and can be called Taibai duck. Later, although Li Bai was alienated by Xuanzong, Li Bai's presentation of the dish to solve the problem became a good story in the history of cooking.?
Here, when the Taibai Duck is on the table, the Dongpo Pork is also being made over there. Huang Nan Gua selects the pork belly, cleans it, cuts it into inch-sized cubes, then ties it up with cotton thread from all sides, and puts a casserole on the bottom of the pot.
Brush a layer of oil, add chives and ginger slices, place the meat skin side down, add rice wine, light soy sauce and rock sugar all at once, turn on the heat. After the pot comes to a boil, lower the heat and simmer for an hour, then turn the meat over and simmer for another quarter of an hour.
.
"Recalling Qin'e·Dongpo Meat"
Cut the pork belly into inch-wide pieces with a knife, tie them with straw, and brush the bottom of the pot with oil. Add light soy sauce, rice wine, rock sugar, and cook over high and low fires alternately. Cook alternately until the color is translucent, as red as agate.
Dongpo pork was created by Su Dongpo, a great writer of this dynasty. It is also known as rolled pork. It uses pork as the main ingredient. The main ingredients are half-fat and half-lean pork, stewed with ingredients, and the finished product is neatly arranged into long cubes.
, translucent red, color like agate, soft but not rotten in the mouth, fat but not greasy.
Everyone talks about the origin of Dongpo Pork. When Su Dongpo was the governor of Hangzhou, he managed the West Lake and did a good thing for the people. After the West Lake was managed, the surrounding fields were no longer afraid of waterlogging or drought. This
The weather has been good again for a year, and the villages in Hangzhou’s four townships have had good weather.
The crops had a bumper harvest. The people thanked Su Dongpo for the benefits of managing the West Lake. During the New Year, everyone carried pigs and wine to pay him New Year greetings. Su Dongpo received a lot of pork and asked people to cut it into cubes and cook them until red.
Then according to the roster of migrant workers who manage West Lake,
Each family had a piece of meat and gave it to them for the New Year. In the peaceful years, every family lived happily. At this time, Su Dongpo sent someone to bring meat again, and everyone was even more happy. The old ones laughed, the young ones jumped, and everyone praised them.
Su Dongpo was a wise official and called the meat he sent "Dongpo meat".
Among the hundreds of invited people, there are more than a dozen old people from scholarly families. The living conditions of poetry and calligraphy homes are better than those of ordinary families, and their mentality is good, so their life spans are relatively long. There are two
Including dishes invented by the literati they admire in the menu can also please them, and they can write articles and poems to promote it.
Just as the guests were being handed out tasting dishes, the waiter whispered to Zhu Tonji: "Shopkeeper, I saw Mr. Liu, the tea and wine doctor of Wang's Restaurant, sitting at the table. He covered his face tightly, but I let him