Chapter 32

This fragrance immediately made Chu Chen salivate. He couldn't help but move his mouth. The fragrance immediately overflowed from his mouth. After that, the layered but ingenious fusion of the taste made him have endless aftertaste.

After eating this, Chu Chen couldn't help sighing: "it's so smooth, fresh and fragrant. After eating it, I can't help but have a long aftertaste. I've never eaten such a layered, tasteful vegetable in my life."

When Chu Chen said that, Lu Changshun put down his chopsticks and said, "Xiao Chu, not only you, but also I have never eaten and made such excellent Dinghu shangsu before. It's a pity that master Niu doesn't do it easily. We have to follow Mr. Zhao to have such a good mouth."

After hearing what Lu Changshun said, Chu Chen realized that this dish was called "Dinghu shangsu". From the name, we can know the taste of this dish. As the name suggests, "shangsu" means high-grade vegetable.

This "Dinghu shangsu" is a kind of Lingnan cuisine. It was originally created by an old monk in Qingyun Temple of Gd in the Yongli period of the Ming Dynasty. It is mainly made of Tremella fuciformis, supplemented by more than 10 kinds of ingredients, such as various rare fungi Xianggu, etc., and cooked with oil flavored ingredients.

During the production, a part of the ingredients are put together to form a circle along the bottom of the basin, and the rest of the ingredients are filled in, and then buckled on the plate to form a "mountain shape" with distinct layers. It can be said that the materials are fine, the colors are elegant and the layers are distinct.

It is well-known among the people that Empress Dowager Cixi was very happy when she tasted "Dinghu shangsu" and ordered that "Dinghu shangsu" should be included in the Manchu and Han banquet, becoming a famous dish of Manchu and Han banquet. "Dinghu shangsu" has also become the signature dish of Qingyun temple in Dinghu Mountain.

Next, Lu Changshun pointed to a dish that should be eel as the main ingredient, and said: "of course, after vegetarian dishes, you have to eat some meat dishes. You should not be unfamiliar with eel. This dish is Huaiyang famous dish soft bag long fish."

Long fish with soft pockets is a famous special dish in Huai'an history. In ancient times, long fish was wrapped with gauze and put into a boiling water pot with green onion, ginger, salt and vinegar. When the body of the fish was curled and the mouth was opened, it was fished out.

After cooking, the fish is very tender and tender. It is picked up with chopsticks and hung at both ends, just like a baby's belly belt. When eating, it can be covered with a spoon, so it is called "soft bag long fish".

Although almost no one has made this kind of fish now, Lu Changshun said that master Niu's delicately cooked soft bag fish is still cooked in the ancient way, and his own innovation has been added, which is worth looking forward to.

Before tasting, Chu Chen's first deep impression of this dish was that it was very elastic. When he picked up a section of eel meat with chopsticks, he could see that the meat was shaking, but it didn't break. If you think it must be chewy, it's a big mistake. Once you eat this dish, it's very soft and tender, and it melts immediately.

Besides being fresh and refreshing, this dish has a strong garlic flavor, but the garlic flavor doesn't cover the taste of eel meat. The combination of the two is just like the combination of safflower and green leaves. It really complements each other.

Seeing Chu Chen's intoxicated appearance, Lu Changshun introduced the next dish with a smile.

The next dish is Zhejiang Hangzhou famous dish "dry fried bell". This dish is elaborately made from Sixiang bean curd skin, a famous specialty in Hz area. It's yellow and bright in color, fresh and fragrant, crisp as bell, so it's recommended as one of the famous dishes with Hz special flavor, which is very popular with diners.

This dish also has an allusion. It is said that in ancient times, there were two restaurants in Hangzhou. In order to dominate the business, the owners of large hotels often make trouble and bully the owners of small hotels.

One day, when he learned that the tofu skin in the small restaurant was broken, he instigated some scoundrels to eat tofu skin in the small restaurant, and threatened to smash the signboard of the small restaurant if they could not meet the requirements. This infuriated a big man who often drank here. Without saying a word, he rushed out of the shop, stepped on his yellow fat horse and left with a whip.

Who knows, after a while, only to hear a jingle of horse bells, looking for fame, the big man has appeared at the door of the small restaurant, holding a bag of tofu skin bought from Sixiang.

His action made the shopkeeper very grateful. He immediately began to cook the dishes made of tofu skin. He did not hesitate to use good pork tenderloin. Moreover, in memory of the hero's merits, the shopkeeper rolled the tofu skin into the shape of a horse bell. Thus came the famous dish of "dry fried bell".

The rotten skin on the outside is as thin as a cicada's wing, and the color is golden. Once you bite it, it's crisp and noisy. Then you dip it in the sauce specially made by master Niu. It's really delicious and unique. After eating it, it's a good dish to drink.

After eating a dry fried bell, Chu Chen picked up his glass and said to Zhao Qirui, "it's a great honor to have dinner with Mr. Zhao. Here I'd like to borrow flowers to offer Buddha. Thank Mr. Zhao for your love for me. I wish you good health, good luck and a wide range of financial resources. I'll do it first, and you're free."

When Zhao Qirui saw that Chu Chen dried the wine, he also dried the wine in the cup, which gave Chu Chen enough face. Then he waved his hand and said:

"Xiao Chu, don't be so respectful to me. If you don't have the ability, I don't have any reason to love you, do you? Since the dishes you don't know are all introduced by the old way, do you want to introduce the next two dishes you know? "Chuchen some embarrassed smile: "in fact, these two dishes I also happened to see in the magazine, so the light will say, did not practice, please forgive me."

"In that case, let's practice and talk." Zhao Qirui said with a smile,

the last meat dish is the jiuzhuan large intestine that Chu Chen said at the beginning. It is a typical Shandong dish, which was created in the early years of Guangxu reign of the Qing Dynasty and initiated by the "jiuhualou" hotel of JN.

This dish is made by boiling the large intestine in water, frying it, then pouring in more than ten kinds of ingredients, and then exploding it with low heat. This dish has a unique way of making. It is hard to cut, full of ingredients, and has all kinds of flavors. When it is made, it should be boiled, fried, and then burned. It should be put into the pot several times with a spoon until it is cooked.

It is said that the owner of the Jiuhua building likes nine characters best. After eating it, some literati and refined scholars feel that this dish is really different and has a unique taste. In order to please the shop owners, they like the "Nine" character addiction, and praise the chef for making this dish as exquisite as the Taoist "nine refining golden elixir", so they renamed it "nine turn large intestine".

This dish is ruddy in color, soft and tender in texture. It tastes sour, sweet, fragrant, spicy and salty. Its flavor is very unique. Although it uses fat intestines, it is fat but not greasy. It is the favorite of people like chuchen who like to eat meat.

Although the jiuzhuan large intestine is delicious, eating too much is also a great burden on the stomach, so the last boiled cabbage solves this problem.

Although this boiled cabbage is a clear soup dish, it is a very famous traditional dish in Bashu. It was originally created by Huang Jinglin, a famous Sichuan cuisine chef, in the imperial dining room of the Qing palace. Later, Luo Guorong, a master of Sichuan cuisine, brought his cooking skills back to Bashu and became a delicacy at the high-end banquet of the Beijing hotel.

Although the boiled cabbage is made with boiled water, it actually uses clear soup. Moreover, the clear soup can't be hung up in a short time. It took master Niu a whole night to cook it carefully.

This soup looks like a bowl of clear water with a few cabbages soaked in it, and a star of oil is missing. It seems to be light and tasteless, but it tastes delicious in the mouth.

Besides, the soup is not greasy. At first, the greasiness of the fat intestines just disappeared. When you taste it again, it can be said that it is not light, elegant and mellow. The whole boiled cabbage looks not like a delicacy, but better than a delicacy.

In a word, these five dishes are representative of the five major cuisines, and all of them have related allusions. Coupled with master Niu's superb cooking skills, they make people enjoy themselves while listening to them.

After that, Chu Chen didn't favor one over the other. He gave Lu Changshun and the driver a toast respectively. Of course, the driver just used tea instead of wine. Then we talked while eating, and talked about some problems about jadeite. The scene was very enjoyable.

The atmosphere of this meal is quite interesting, and the delicious food like eight treasures also gives chuchen a long aftertaste.

After dinner, the waiter cleaned the table and made a cup of tea for the guests, while the driver went out with the sign of Zhao Qirui.

At this time, the scene is a bit leisurely and relaxed. After a sip of tea, Zhao Qirui said to Lu Changshun, "Lao Lu, I'd like you to help me find someone to carve this jade today. That's what we said before. It's better to celebrate the birthday."

Seeing that Lu Changshun nodded his head and agreed, he turned to Chu Chen and said, "little Chu, the next thing that troubles you is simple. It's your profession. Help me identify one thing. It's a coincidence that I can meet you in Laolu's shop today. Otherwise, I will definitely go to your Uncle Wu. "

Chuchen agreed with a smile: "it's no problem, as long as you don't think I have shallow eyesight, I don't know what object Mr. Zhao wants to identify."

"It's not something valuable, just a celadon bowl. Here it is."

At this time, the driver came in with a gift box and put it on the table.

Zhao Qirui opened the box and said: "in fact, this bowl was paid to me by one of my clients who had no money. He went abroad to gamble and lost his fortune, so he had no money to pay me back. However, he did not dare to apologize for my money. Most of the money he borrowed was paid off, and the rest was paid off with this bowl."

"Actually, I don't care about tens of thousands of yuan. I just hate his style and personality. If this bowl is not true, don't blame me for being impolite."

Chu Chen nodded to understand, and then looked at the celadon bowl that Zhao Qirui said.

The bowl in the gift box, with blue glaze all over, curling mouth, slanting belly, encircling feet, and Kirin boy engraved in it, can be determined to be a fine work of celadon.

"Eh"

as soon as he saw the bowl, Chu Chen gave a soft cry.