C1845

"Swear to God, what I hate most is spicy Joan wiped the sweat from her head: "but I really can't stop. It's delicious. You see, I'm sweating a lot now, but I feel very happy. "

Xiao Peng said with a smile, "this is because you have a tendency to be abused."

"Ah?" Joan was stunned.

Xiao Peng shrugged and said, "it's nothing strange. "Spicy" is not a sense of taste, but a kind of "pain". Can you feel sweet when you put sugar in your hand? But when you put the pepper in your hand, you will feel the heat. That's why. But don't worry, as long as people are more or less prone to abuse, moderate stimulation of the body is good for the body

"But when I was young, eating spicy skin would become bad, and I would have acne. It's much better now. " Joan said: "you Chinese women eat will not grow acne?"

Xiao Peng sighed: "in addition to Sichuan people, people in other places also have acne after eating this kind of acne, but Sichuan is full of cattle people. There aren't many people with acne over there. Is that their racial talent? But who can resist the temptation of delicious food? Long blain also want to eat

"What's this called, Shaw?" she asked? Sichuan cuisine? Is it delicious or not? "

"What do you think?" Xiao Peng asked.

"I have the same idea as Joan. It's really delicious. It can't stop," Alexis said

Xiao Peng nodded: "this is the charm of Sichuan cuisine, pain and happiness. It's authentic. It's almost the same as that of Huaxia. It's even better than some chefs in Sichuan restaurants in China! The chef in this restaurant is not a fool. "

"Better than your cooking?" "Asked Alicia.

Xiao Peng shook his head: "there is no comparison. I'm not good at all dishes. As for the dishes on this table, I am confident that they are more delicious than the dishes they cooked, that is, crispy pork ribs, maoxuewang and boiled cabbage. The chefs here are very powerful. "

"Why do you say that?" "Asked Alicia.

Pointing to the boiled cabbage, Xiao Peng said, "you can see that this dish has little water, but it is really a fine dish for our Chinese state banquet and a necessary food for leaders of various countries. This soup looks transparent and clear, but in fact, it is a soup repeatedly stewed. Do you think the soup is good

People nodded together, but Xiao Peng said, "this boiled cabbage actually originated from the court dish of the Qing Dynasty. It used precious ingredients from" shanbazhen "," haibazhen "," qinbazhen "and" caobanzhen "to make soup. Many of the ingredients in it could not be found in this shop, so we could only find substitutes."

"Shanbazhen? Haibazhen? Bird eight treasures? Grass Bazhen? What are these things? " "Asked Alicia.

Xiao Peng explained: "there is a tradition in China that the delicious food is called" Bazhen ". In fact, it has been said since the Zhou Dynasty. At that time, Bazhen refers to Badao rice, that is, stewed rice with soy sauce, yellow rice with meat sauce, stewed, roasted, fried and stewed suckling pig, stewed lamb, wine sugar beef and mutton, spiced beef jerky, roast dog liver and beef, mutton and deer loin. That's the best thing to eat

"Zhou Dynasty? What was that time? " Areci asked curiously.

Xiao Peng calculated: "about 3000 years ago."

"Did you have so many dishes 3000 years ago? And then you eat dog meat? " Joan's eyes widened.

Xiao Peng shrugged: "this is not strange, OK? At that time, food was in short supply, and all the ingredients that could be eaten could not be missed. How to make these ingredients the most delicious, but all our ancestors are seriously considering. "

"What did you say about the eight treasures?" she asked curiously

Xiao Peng explained: "for example, the ancient name for cooking rice with meat sauce should be called" chunzao ". It means that after the meat sauce is cooked, it is poured on the upland rice, and then mixed with animal fat. In this way, the rice is full of flavors. Now there are similar practices in our country, especially in the western regions, where there are still similar foods called gaigenfan. In ancient times, yellow rice cooked with meat sauce was called "Chun mu (MO)", which is exactly the same as this Chun boil, with the only difference being millet. "

"As for the stewed, roasted, fried and stewed suckling pig, you can hear the name. It uses a variety of cooking techniques. After removing the internal organs of a pig, it fills its stomach with jujubes, and then ties it with reeds and wraps it with mud. We have a word called" processing "in China, and the" gun "refers to this kind of cooking. After cooking, peel off the mud on the pork, and then coat the rice flour on the roasted pig, just like the "hanging paste" on the sweet and sour spareribs. Then find a small tripod filled with oil, put the pig in and soak it. Then put the small tripod in a big pot. Boil the small tripod with less boiling water. After a few days of cooking with the oil and suckling pig, add the meat sauce and other things to eat. In ancient times, it was called "gun dolphin", which means pig. If you use sheep to make this dish, it's called Pao, which is the stewed, roasted, fried and stewed lamb in Bazhen at that time. The ancient novels we are reading now say that ancient people did not eat pork. In fact, this is a misunderstanding. Since the Zhou Dynasty, pork has been a top food. "

Listening to Xiao Peng's talk, everyone was stunned: "you Chinese are too good at eating, right? No wonder it's called Bazhen. You cooked like this 3000 years ago. Your ancestors are really goodXiao Peng said with a smile: "later, the term" Bazhen "became a symbol of precious food ingredients. In fact, the" eight treasures "in each period were also different. For example, the" eight treasures "in the Northern Song Dynasty were" Longgan, Fengsui, leopard fetus, carp tail, owl roast, scarlet lip, bear's paw, crisp cheese cicada. "

"Do you really have dragons in China? And eat its liver? " Joseph, who was eating hooves there, was startled.

Xiao Peng said with a smile: "no, no, no, the Longgan here should be the liver of a white horse, and the chicken pith should refer to the bone marrow of the hazelnut chicken. Of course, this is not sure. Who knows what the ancient people thought. But there is an old saying in China, called" dragon meat in the sky, donkey meat on the ground "to describe delicious food. In the eight treasures of the Qing Dynasty, the" dragon meat "refers to It's the meat of hazelnut. In addition, we think that "owl roast" is an owl, and the buttered cicada should be a kind of dairy product like cicada or a part of cicada. What is specific has lost its inheritance. "

"In the Yuan Dynasty," Bazhen "changed again. The Yuan Dynasty was the regime established by the Mongols, so Bazhen also had Mongolian characteristics. It was high-grade cream, which was called" Zhuo "at that time. There was also meat on the neck of water deer, which was called" Qun "at that time; hooves of wild camels; deer lips; elk pups; swans; purple milk grapes and green mare's grapes."

"In the Ming Dynasty, this finally overthrew the Mongol regime, so the Han people restored the Song Dynasty's" eight treasures ". However, in the Qing Dynasty, there appeared" eight treasures of mountains and rivers ", which were originally" eight treasures of mountains and eight treasures of water ". Later, the court appeared" Manchu and Han Quan Xi ". From then on, the eight treasures of mountains, seas, birds and grass, which I mentioned just now, appeared During this period, the so-called "top eight treasures", "middle eight treasures" and "lower eight treasures" appeared again. Anyway, there was no fixed pattern for the so-called "eight treasures". As long as they are precious, they can be enjoyed as treasures. But as I said just now, this boiled cabbage originated from the Qing Dynasty palace cuisine, which was the age of the eight treasures of mountains, seas, birds and grass. Therefore, the soup of this dish is mainly made of chicken and turtledove, and cooked with shark's fin, abalone, Hericium erinaceus, morel mushroom and deer tendon to make the soup of this dish. There are not enough conditions here to gather so many precious ingredients. So the taste is naturally lacking. "

"Wait a minute!" Joan interrupted him: "what do you think is lacking in such a delicious dish?"

Xiao Peng nodded: "it's true. The soup used here is simply boiled chicken soup. But the chef is quite clever. When he makes chicken soup, he smashes all the chicken bones, so that the smell of bone marrow in the bones will add a lot to the chicken soup. "

"Chicken bone marrow in here?" Joan looked at the clear soup in the bowl and saw the bottom: "the oil flower can't be seen in such a clear soup. Where is the bone marrow?"

Xiao Peng said with a smile, "otherwise I said he was smart. The reason is that the Eggplant Soup has a clear taste in front of your eyes. As far as the ingredients are concerned, it's quite good to be able to do this. The chefs here are first-class cooks. In China, they are at least super chefs! "

"A special chef." There was a conversation in the back.

Xiao Peng looked back and was happy: "boss Wang, how are you here?"

It was Wang Gang, the boss of Dongpo roast duck.

Wang Gang said with a smile: "the boss here is my friend and a member of the Chinese Food Association of xingtiao. In fact, I saw you when you just came. So you are all cooked by the boss himself. Come on, Xiao, let me introduce you to you. This is the old Di, the boss here. "

"Brother?" Xiao Peng was stunned. The people standing next to Wang Gang look older than his father.

"Old Di, di Renjie's Di!" Old Di explained in a hurry, so old age let Xiao Peng take advantage of such a cheap, can only blame his surname problem.

Wang Gang said with a smile: "this stem has been following old Di for nearly 60 years! Mr. Xiao, do you think his dishes have room for improvement under the premise of existing materials? "

Xiao Peng just wanted to answer, but outside the restaurant came the roar of the engine, a listen to the scale of the fleet is not small.

Some diners were nervous and looked out of the window.

No one's making trouble in NIMA, is he?

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