Chapter 102

At this time, sitting in Song Beichuan's arms, Xixi cried: "Baba, I want to eat mommy's food!"

In fact, there was not enough food for the audience. There was not enough food on the spot.

Songxi gave her daughter a good shave

"Mmm, mmm, seven." "When can Mommy go home and cook for Xi Xi Qi?" she nodded

"After the competition," Song Beichuan laughs. More than half a year ago, Xixi hated Mommy very much. Now, ha ha da.

On the other side of the field, the five judges looked at me strangely. They were all full of questions: "what's the problem? Which dead child thought it out? "

"Don't look at me like that," the bully president snorted coldly and said, "it's just fighting for food. How can cooking competition be related to music? It's the first time I've seen it."

"You haven't seen it, you haven't nodded. How dare they arrange it like this?" Liu Dongqiang disdained to spit a bullet, "you are the president, who dares to offend you here?"

"Liu Dongqiang, you are so tired of living, aren't you?" The overbearing president rolled up his sleeves and was about to fight. Liu Dongqiang also put on the posture of tiger and crane and said to him, "come on, who is afraid of who!"

On the other side, the north and South kitchen gods discussed with each other, "old Joe, this topic is interesting. What would you do if it was you?"

After a long time of shaving, Mr. Qiao hid his face and said, "Mr. Ren, this dish is very difficult. It's not difficult to combine Chinese and Western food. What's difficult is the sense of vicissitudes of history If you use other carriers, such as writing, calligraphy and painting, it's OK, but if you use food as a carrier, I'm angry that I haven't arrived at my cultivation. I'm afraid that the title of northern Kitchen God is not worthy of its name! "

"Mr. Qiao doesn't have to belittle himself. You are known as the kitchen god of the northern school, and the northern cuisine is naturally superb," said Cai Lan, a famous food critic who has never been born. "The concept of Chinese and western regions is too broad, not comparable to that of the North. At the same time, the concept of our older generation can't keep up with the times. I'd like to see what the new generation of young people think."

There are many kinds of views, and for the three women in meditation, it is natural that they see the real chapter under their hands.

At this time, Lin Xiaoqing is closing her eyes to meditate. At this time, she is shocked. It seems that she has gone through the prosperous Tang Dynasty. As a foodie, she has eaten every corner of the Tang Dynasty, and then stands in Chang'an shaking her head and sighing The world's largest, gourmet already?

Then, she suddenly saw a dusty caravan enter Chang'an City, which was very common at that time. The Silk Road opened up the trade routes between the East and the west, and the prosperous Chang'an also attracted businessmen from all over the world, with all kinds of skin color to travel back and forth in Chang'an.

So she came up with a wonderful idea Since the Chinese cuisine has been tried, why not start from Chang'an and eat along the Silk Road to the west?

Then write down all the delicious food along the way and their practices in ink This is a sacred challenge as well as a supreme honor. How many people in the world can do it?

If you say Marco Polo, you're a scum. It was in the song and Yuan Dynasties. What's more, the goods didn't know how to eat! When she thought of the novel of Tang Dynasty, she was overwhelmed No, it's a combination of Chinese and Western layout, and Chang'an is a point on the dividing line in this layout.

The layout of this dish is in the shape of a Tai Chi Eight Diagrams, with the West on one side and the East on the other. It fits the theme very well.

If you have a clue about the layout, then it's your turn. What kind of flavor do you want Because it's not a simple dish, no, it should be said that it's not just a dish with one flavor. According to her understanding, it has to be a dish with many flavors, and the flavor can't be mixed together. It has to be gradual, just like every place on your journey has different customs. The traveler measures the distance with her feet, and she has to use the flavor To build a journey of thousands of miles.

Traditionally, the taste is sour, sweet, bitter, spicy and salty, while in the dark cuisine, there are also such negative flavors as stinking, vomiting and rancidity Is it to reflect history realistically, or to keep the good side and get rid of the dark side? What would you choose to be in it?

Lin Xiaoqing measured the prize money, and then thought about the song, and suddenly found it difficult to choose The taste itself is innocent. For example, many people think that durian smelled like cat excrement, but she ate it very well. For example, it is said that stinky tofu fermented by soaking excrement tastes more spicy. For example, many people can't stand the smell of preserved egg, but some people can eat it raw.

No matter what the taste is, it's just a taste. Whether it's smelly or fragrant is just a subjective assumption. If a reader says, don't dislike eating Baba, don't dislike smelly Baba, hold it and so on. Don't be so naive. If you don't reward 18000 for such a big thing, who will pay you?

Here, Lin Xiaoqing probably has an idea in his mind. Every taste is a dish, and the depth of the taste represents the distance.

But how can the changes in the taste connect seamlessly? In fact, it's quite simple. For example, no matter how sweet it is, no matter how sour it is, no matter how lemon it is. Then there is a dish between the two, Gulu meat!In the side room, Shuihu Yangping is gazing at a stereo. She already has a clue. In fact, it's similar to Lin Xiaoqing's idea. She thinks of Weicun's specialty, potted vegetables.

Potted vegetables originated in the Song Dynasty. It was handed down during the reign of emperor min of the Song Dynasty. From the Yellow Emperor's dish, which was in trouble in Hong Kong, it has changed into a dish for the new territories aborigines to entertain guests at the time of year-old sacrifices, big festivals, and even wedding ceremonies, that is, today's potted vegetables.

The traditional methods of making potted vegetables are handed down from father to son, or from villagers to each other. However, in this age of worthless secrets, not secrets, you can find tutorials as long as you surf the Internet.

There is no special regulation on the ingredients of this dish or this series of dishes, but they usually include radish, bamboo, squid, pigskin, mushroom, chicken, mud carp ball and stewed pork. At present, many potted dishes are more likely to include lac, prawns, Nostoc flagelliforme, oyster sauce, eel and so on. Among them, stewed pork is the essence of the whole dish, and it takes the most time to make.

Although potted vegetables have to be steamed in large pots, some people use earthen jars with small entrance and large inside, which can better preserve the taste of food. Although the utensils are different, the cooked food will be arranged from top to bottom in a certain order. The upper layer will put some more expensive and need to eat first, such as chicken and prawns.

At the bottom layer are some juicy materials, such as pig skin and radish. When you eat potted vegetables, you will eat them layer by layer from top to bottom. Does this symbolize the gradual development of dongduxi?

In any case, Yohei shuito finally found the clue, and Angela despicable but cross legged sitting in the rest area, still does not move.

No, if you look closely, you can see that her mouth is moving slowly. In fact, she is wearing a Bluetooth headset and covering it with her hair. At this time, she is discussing with a think-tank outside the field about the way to do that dish.

The results of Angela's despicable think tank analysis are quite wonderful. They suggest that each local characteristic plant should be used for cooking, such as peony in Chang'an Luoyang, cactus in desert Loulan, Datura in the Middle East But to be honest, are these things edible?

Cactus does contain water. In the desert, sometimes travelers who lack water will use cactus to quench their thirst. Peony is very fragrant, and it's OK to eat. But Datura is a poisonous plant. If it's not handled properly, it's like puffer.

She's a good cook, but she doesn't have the confidence to handle these unconventional foods. She doesn't have the experience.

Angela's original despicable idea was to use all kinds of pastries as regional symbols. Unfortunately, different pastries are too scattered in a dish to combine into one dish, which is more like a buffet.

All of a sudden, she thought of the strategic case of localization of Kentucky Fried Chicken. Didn't ya come to China and produce Beijing style meat rolls, fried dough sticks and soybean milk? If you go to India, it's Curry rolls?

So, the silk road is not a single road. There are both on land and on the sea Why not use the maritime Silk Road as a starting point?

Speaking of this maritime Silk Road, it can be traced back to the Han Dynasty. The main reason for its formation is that there are many seamounts and few plains in the south of China, and internal exchanges are not easy. Local princes also need to trade overseas resources to maintain stability. The southeast coast can use the summer and winter monsoon to help navigation, which increases the convenience of the sea road. Therefore, many places along the coast of ancient China had such exchanges.

In the prosperous period of Tang, song and Yuan Dynasties, the maritime Silk Road in China was mainly composed of three main ports, namely Guangzhou, Quanzhou and Ningbo, and other branch ports. Among them, Guangzhou has become the main port of the maritime Silk Road since the 1930s, and the largest port in China during the Tang and Song dynasties.

The Ming and Qing Dynasties were the only foreign trade ports in China, the most important ports in the history of China's Maritime Silk Road, and the only port that has been prosperous for more than two thousand years in the world's maritime transportation history. It can be called the eternal Oriental birthplace of the maritime Silk Road.

Angela slowly emerged a picture in her despicable mind, but later she moved ahead of the other two girls.

Not only the contents of the dishes, but also the cooking methods of the dishes are a combination of Chinese and western. She used western style black pepper and brandy to fry and stew snow beef. She also used Chinese style stewing. From the perspective of nutrition, she also mixed okra, sour cucumber and strawberry with three kinds of vegetables or fruits.

Chinese food is not only about color, fragrance, but also about moral. She is quite creative in setting up dishes. The fresh ribbon is placed on the Nestle made of shredded potatoes, which is taken from the idiom "building nests to welcome Phoenix", and her assistant carves the miniature Great Wall with taro Yes, the idea she came up with was to make food into a representative building of the silk road.

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