Chapter 831： "Royal Salute" and Huaiyang Cuisine

After thinking for a long time, Marin suddenly remembered the messenger's words-William IV, Duke of Julich-Berg, now lives in wine and food ...

Yes, for a man with damaged eggs, besides eating and drinking, what other pursuits are there? As for money? Perhaps many eunuchs pursue it. But the eunuchs pursued money because they were royal slaves and had no power in themselves. The pursuit of money is nothing more than anti-aging. After all, money can buy good wine and food, as well as the care of others.

However, William IV, Duke of Julich-Berg, was different. He is a monarch, he does not lack power, and money is enough. As long as he speaks, domestic good things can be brought in. As for foreigners ... he can't get it intact ...

Therefore, there is nothing better than an addicted wine and food for a duke who has no pursuit of damage.

In fact, eating yourself and being drunk is also a paralysis of yourself. People who are aspiring and unpaid are very sad, and only by paralyzing themselves can they temporarily forget their inner pain.

Marin called the messenger again and asked:

"You mean, William IV now enjoys fine wine and food all day?"

The messenger nodded, and he repeatedly asked people for this. To this end, a lot of money was spent.

"Then he has high requirements for the quality of fine wine and food?" Erguotou is fine wine and Maotai is fine wine, but the grades of the two are obviously different.

The messenger thought for a while and said:

"It's quite high. It is said that William IV also sent someone to Italy to hire a cook ..."

This year, Italian cuisine is the best in Europe. Of course, the Chinese cuisine and French dinner brought by Marin, the traverser, are not counted. As for German cuisine ... hehe ... potatoes, sausages ... what else? Sorry, I ca n’t remember ...

What's more, in this year, Germany has no potatoes, only sausages ... Of course, this is a little better than Britain. At least, other people's sausages are still handy ... and beer, also very famous ... As for England, sorry ... Eating and drinking are not well-known, and the only sandwich is also grabbed by the burger. As for drinks, whiskey was originally from Scotland ...

After listening to the words of his men, Marin suddenly had a heart-you are not without desire, but still like to eat and drink ...

If you need something, it's easy to handle. Marin decided to sacrifice Chinese food and the top maple sugar Erguotou to capture William IV, Duke of Lich-Berg ...

...

Needless to say, Chinese food, Sichuan cuisine Marin has no conditions to do, after all, there is no chili. However, Huaiyang Cai Marin is still very familiar. Huaiyang cuisine has a light taste. It is neither as heavy-mouthed as Northern cuisine and Sichuan cuisine nor as sweet as Guangxi cuisine. It seems that there are no special features.

However, no feature is precisely the biggest feature. Because Huaiyang cuisine is a cuisine that can adapt to most tastes of the world. Maybe, you eat light Huaiyang cuisine is not very enjoyable, but definitely not dissatisfied.

Therefore, Huaiyang cuisine is definitely the most adaptable among the Chinese cuisine. Unlike Sichuan and Hunan cuisines, people who like spicy like it to die, and people who hate spicy foods regard it as poison.

In later generations, many people who like to eat Sichuan cuisine go to Sichuan restaurants abroad, always feel that they are not authentic. But in fact, they don't understand that foreigners who like to eat spicy food are only a few, and most do not like it. Therefore, Sichuan restaurants that mix abroad have to change their tastes and add a lot of ketchup and other messy things. If they do n’t do this, their restaurants wo n’t be able to run ... So, do n’t blame foreign Sichuan restaurants for being unauthentic, they just want to survive ...

The Huaiyang cuisine is different, and the Huaiyang cuisine itself is relatively light and has good palatability. Even if people who like spicy foods are not used to it, you can bring an old godmother to adjust it ...

Therefore, in the state banquet of the later China, Huaiyang cuisine is often the main, rather than the Sichuan cuisine Hunan cuisine. Many people like Sichuan cuisine and Hunan cuisine, but they did not consider it from a foreigner's point of view-people don't like spicy food, do you want to kill foreign guests? Or is it so spicy that the tears and nose run down, causing the face to be lost?

...

Since crossing, Marin promoted Huaiyang cuisine in East Friesland from the beginning because there were no peppers. Then, Marin found that, as expected, this mild cuisine is very adaptable, and there is no European guy who does not like Huaiyang cuisine ... after all, this is the most suitable Chinese food ...

In order to attract William IV, Duke of Lich-Berg, Malinte sent a luxury mansion in the city of Lich, near the royal palace, as an embassy. Then, a group of chefs was sent over ...

On the day of the establishment of the embassy, ​​the specially appointed ambassador Portman (Marin's newly recruited medieval university student), under the guidance of Marin, specially arranged a feast to invite William IV, Duke of Lich-Berg, to personally visit ...

In order to avoid the failure of William IV, Duke of Lich-Berg, Marin also sent a bucket of maple sugar in advance to attract the other party ...

Marin has personally tasted it. The 40-degree Erguotou with maple syrup has an excellent taste, which is much better than the original whiskey (rye Erguotou) with black granulated sugar.

In order to improve the force, Marin named this rye Erguotou added with maple syrup as "Royal Salute" and sold it as the most high-end fine wine. As for the addition of black sugar, it is also called whiskey ...

In addition, considering that most of the weak and weak aristocracy may not be suitable for spirits. Marin also mixed with boiled water (the full scientific name is called "blending"), reducing the degree of "Royal Salute" to more than 20 alcohol ...

In this way, the brand-new "Royal Salute" is not only good in taste but also not too fierce. It is very suitable for the taste of nobles. At the very least, Prime Minister Jeffrey and other civil servants like it very much.

...

As Marin had imagined, at the beginning, William IV did not catch a cold invitation to the North Sea Embassy. Even William IV planned to send an ordinary diplomat to attend the banquet instead of himself.

However, the name "Royal Salute" sent by Marin aroused the interest of William IV. He tried a taste of the "Royal Salute" and was immediately attracted by the aroma of maple syrup. …

Then, because of love for the house and Ukraine, William IV also became interested in the feast of the North Sea Embassy. Just an hour before the banquet began, William IV temporarily notified the diplomat who would have attended the banquet in his place-to go in person ...

...

At the banquet, the new ambassador Portman brought out a batch of "Royal Salute" as a banquet wine. Unlike the "Royal Salute" in buckets given to William IV, the royal salute at the banquet was all made of glass. These glasses were all carefully blown out by master craftsmen who blown glassware that Marin dug from Venice. Moreover, the cover is also designed to be domineering-there is a golden European crown on the cork ...

Of course, this cannot be a crown made of gold, just made of brass with zinc. But the original brass color is like gold, and the crown-shaped cover made of brass is extremely high ...

Portman solemnly introduced this "precious" wine and praised it as "aristocrat in wine" ... if Aunt Zhao Lirong was present, it would be secretly told to everyone-in fact, that Erguotou, with that boiled water ... um, Also added maple syrup ...

Erguotou is already mellow, even if it is mixed with plain water ...

The taste of maple syrup made the guests present like it very much. Everyone inquired about how this kind of wine was brewed. Portman then bragged according to the line given by Marin:

"Well, it is said that in order to brew this fine wine, the craftsmen spent a lot of honey imported from Eastern Europe ..."

The guests at the scene all slurped at it-honey ... no wonder it was so delicious ...

You know, in this era, European sucrose was still sold in pharmacies. As for honey, it is also an expensive dessert. If it were hundreds of years earlier, in the darkest period of the Middle Ages, two noble lords could dispatch troops and send out battles for the sealed ownership of several boxes ...

Although the material conditions are much better now than they were hundreds of years ago, ordinary people still cannot eat sugar often. Even nobles can't eat honey often. Therefore, for this formidable "Royal Salute" liqueur, everyone even drank with awe. Because of the serious lack of desserts, even the top aristocrats like William IV drank the sweet maple sugar Erguotou ... Abu, it is a "royal salute", and it is also sweet ...

By the way, the wines of this era are not sugar-free. Because, drinking wine is one of the important ways to consume sweets in this era. Desweetening of wine came later, Europeans did not lack sugar to eat, coupled with obesity and other diseases caused by too much sugar intake, it made the Europeans come up with dry sugar-free red wine.

However, in Europe in this era, if your wine is desugared, it is estimated that the noble lords are not willing to drink-numbness, Laozitang noble lords, drinking wine is not just for comparison, but also for sugar intake. Did you take off the sugar and drink p?

In fact, unsweetened wines have a softer taste than unsweetened wines. However, the national conditions in later generations, you know-foreigners like to drink dry red, and Chinese people who love foreigners think that drinking dry red is enough to pretend ... Although these people actually do not like the taste of dry red, they still pretend a pair "I like the taste of dry red", as if it is in line with the international ...

In this era, in order to maintain the sugar in the wine, even when making wine, the winemaker will deliberately reduce the wine koji and keep the sugar in the wine as much as possible ~ www.novelhall.com ~ to increase the sweetness The sugar in the sugar is converted into alcohol).

But in any case, the sugar in the wine is actually not completely converted during the brewing, and the content is not high. The maple syrup in the "Royal Salute" was added afterwards, not only in a sufficient amount, but also with woody fragrance and other plant aromas, and the taste is better. The alcohol content of more than 20 degrees is higher than that of wine, but it is not unacceptable.

So, Portman discovered that this kind of "Royal Salute" specially diluted to suit the taste of the nobility

, Seems particularly popular ...

...

Of course, today's theme is not just "Royal Salute", but also Huaiyang dishes full of tables ...

Huaiyang style braised pork, braised lion head, boiled dried shreds made with American soybeans, sweet and sour pork ribs, white cut chicken, brine goose, large plate of dry cut sauce beef ... Of course, there are also scrambled eggs with leek and shredded cabbage ( Cabbage), stir-fried spinach and other simple vegetables ...

But as Marin expected, these noble guests from the Principality of Lich basically didn't look at the vegetables, just deal with the meat dishes. The food-loving Duke of Wilich-Berg, William IV, with a dark face, looked at the nobles under his hands, and snatched the food in the plate without a picture. The most abominable thing is that he was a prince and was preyed on ...

Fortunately, Portman understood the rules and asked the cook to make a few copies. Although not many of them, at least William IV can taste everything ...

But after tasting these dishes, William IV could not calm down. Because these foods are so special. The grilled meat and pork that I ate in the past, in front of these delicacies, are especially pig food ... ah, sorry, Europeans raise pigs in free range, do not feed pigs ... So, it is more appropriate to use dog food to describe it. ... (Tianjin Novel Net https: //)