gourmet food

Chapter 673 Stealing a teacher?

Seeing that Master Lin started to eat skewers and showed no intention to continue talking, Chu Yunfeng knew that Master Lin must have something important to say to him.

"Master Lin, please give me some advice!"

Chu Yunfeng realized it quickly, and then respectfully held the wine in both hands and made a toast.

"You little slick."

Master Lin was also a little surprised that Chu Yunfeng reacted so quickly. He originally wanted to whet his appetite for a while.

"You've already hinted so clearly, how could I not understand?
Tell me now, I'm already curious. "

Chu Yunfeng put down the skewers in his hand and put the wine glass aside. It seemed that he was sincerely waiting for Master Lin to make a big move.

Mu Qing and Houzi were at a loss, they couldn't figure out what kind of charade they were playing. It seemed that what Master Lin said just now didn't say anything very important?

But when I saw Chu Yunfeng asking for advice seriously, I really couldn't figure out what was going on?
Master Lin didn't know what to do, nodded and continued: "The banquet table of this Gugu Banquet is very different from other restaurants.

It has no red tape or pretentiousness. It puts culture and food naked on the dining table in the room, making people feel at ease and immersed in eating.

There is no central color plate at the opening, and there is not even nine or seven surrounding dishes. Four pots of wine and food are directly placed on the tray. The size and specification of the utensils are based on the quantity and color of the dishes.

After the wine and food comes the main course, and soup often breaks the rules and appears as the first dish.

Finally, there is the food. The high-quality table tops are consistent from beginning to end. For example, the pigeon egg soup will never be served in a deep bowl.

The braised peas must be served with either pure white or light yellow plates. These antique utensils are all carefully designed and customized by Huang Jinglin. "

After Master Lin finished speaking, he stopped talking. Second, he took a handful of grilled skewers from the monkey and started eating.

Eat two bites of skewers, drink a sip of cold beer, and then let out a sigh of relief. The comfort is self-evident.

That's it?

Mu Qing and Hou Hou didn't hear anything crucial in it at all. Is there anything worthy of Chu Yunfeng's attention?

But one look at Chu Yunfeng's slightly pensive look, and he knew that there must be something in it that he didn't understand.

what is it?

"I understand. There are indeed some flaws. Thank you, Master Lin, for pointing it out. I will find time to design and modify it when I go back."

After Chu Yunfeng thought for a while, his eyes suddenly lit up and he said to Master Lin gratefully.

"Hmm~! As long as you understand, I'm just reminding you casually. Don't worry so much. The key is to look at yourself."

Master Lin didn't take any credit. It seemed that he just said it casually and it was no big deal.

But Chu Yunfeng didn't think so, and still said gratefully: "Don't be modest, if you hadn't reminded me, I really wouldn't have thought of this level.

Or it should be said that I haven’t done enough myself and should strive for better. But it’s not too late now and I will definitely give everyone a surprise. "

Chu Yunfeng's eyes suddenly burst into a deep and excited look, looking full of fighting spirit.

"haha okay!
Come, drink, drink! "

Master Lin saw that Chu Yunfeng understood completely, so he didn't say much, picked up the wine glass and started drinking with Chu Yunfeng.

The two clinked glasses happily, leaving Mu Qing and Hou Hou next to them confused. What kind of riddle were these two playing?

"Tell me, what happened, what did you think of?"

Mu Qing didn't want the suspense and curiosity to last too long. It would be very uncomfortable to keep her curiosity bottled up.

“Actually, it’s nothing. Master Lin reminded me that the tableware in the boutique needs to be updated, and it needs to be updated creatively.

It should be designed according to different dishes, so as to truly sublimate the dishes and make them more exquisite.

I have indeed overlooked this point. Although the tableware I ordered before is very beautiful, their format and style are relatively simple.

Although the presentation effect still looks very beautiful, it cannot highlight the unique charm of each dish.

That’s why Master Lin just mentioned that Huang Jinglin designed separate tableware for each dish. This is the pursuit of a true master chef.

So when I go back, I will design a batch of tableware based on the characteristics of these dishes, so that everyone will know what it means to be beautiful.

Not only must it satisfy diners in terms of taste, but it must also conquer everyone visually.

This is what a truly ambitious chef needs to do. "

Chu Yunfeng talked excitedly, and his confident look made Mu Qing admire him. Confident men are the most attractive.

"Haha~! Brother Chu, I wish you success in advance. However, if we follow your generous approach, the cost of opening the mold will not be low, right?"

Master Lin knew that Chu Yunfeng's tableware was customized in JDZ, and the price of this customized model was not cheap.

Fortunately, Chu Yunfeng saved the design fee, which is much cheaper than the cost of mold making.

"No matter how expensive it is, it's worth it. Just wait and see, after these tablewares are designed, our Sichuan cuisine will be better, hehe."

Chu Yunfeng smiled mysteriously. It seemed that he was very confident in designing these tableware, and he was very confident that once they were released, they would definitely be a milestone event.

"Okay, okay, okay! Then we'll wait and see. I'll be there to support you then."

They are all practitioners of Sichuan cuisine. If Chu Yunfeng makes the name of Sichuan cuisine more famous, everyone will benefit.

"Thank you for your good words and wait for my good news!

Master Lin, if you continue talking, there should be exciting things happening next. "

In fact, what Chu Yunfeng wants to know more is the communication between various Sichuan cuisine families back then, and to find out the secrets between these schools.

If possible, it would be better to know more about who else can make traditional classic Sichuan dishes.

Master Lin glanced at Chu Yunfeng thoughtfully, nodded and continued: "The dishes created by Huang Jinglin are characterized by their delicacy and deliciousness.

He not only integrated the tastes of palace and local famous food, but also paid attention to combining food and culture while satisfying the food requirements, giving people elegant spiritual enjoyment.

As a master of Sichuan cuisine, Huang Jinglin has invented hundreds of dishes and exquisite side dishes.

The most popular one at present is the "Zhangcha Duck", which is already known as one of the representatives of Sichuan cuisine, also called Zhangcha Duck.

When Huang Jinglin worked at the Guanglu Temple in the late Qing Dynasty, he used tender tea shipped from Zhangzhou, Fujian to smoke the duck for the Manchu-Han banquet. The duck tea complemented each other and created a unique fragrance. This is today's "camphor tea duck".

The taste and eating method of Zhangcha Duck are quite different from BJ Roast Duck.In terms of material selection, BJ roast duck uses stuffed duck, also known as oil duck, while Zhangcha duck uses lake duck, also known as shelduck.

After the lake duck is blanched in boiling water and marinated in seasonings, camphor leaves and scented tea are mixed with cypress branches as smokers, and then smoked in a smoker until it turns yellow.

Then use fermented glutinous rice wine, rice wine and pepper to spread evenly on the duck skin, then put it on the drawer and steam it for about two hours. After the steamed duck blank is allowed to cool, it is then fried in an oil pan until the duck skin is bright red and crispy.

Finally, the duck needs to be brushed with sesame oil, cut into pieces with a knife, and then placed on a plate in the shape of a duck. The duck is surrounded by steamed lotus leaf cakes, and the lotus leaf cakes are used to sandwich the duck meat when eating.

Lotus leaf cake is made from leavened dough, pressed into a round shape and then folded in half and steamed. It is different from the round hot-dough lotus leaf cake rolled with roast duck.

Empress Dowager Cixi liked this dish very much and used it to entertain foreign envoys.

Not only that, American comedy icon Chaplin was full of praise after trying the camphor tea duck, calling it "a rare delicacy in the world".

From this point of view, Huang Jinglin's dish is definitely a world-class delicacy.

The biggest difference between Huang Jinglin's cooking and other chefs is that he spares no expense in cooking, so that the color, smell and taste are all perfect.

For example, other people's restaurants can serve "one chicken and three meals", but he can "make three chickens and one meal".

In order to extract the best stock, one chicken must first be simmered until it is very tender. After taking it out, the second chicken must be stewed in the original juice, and so on.

During the tasting, the first two chickens were discarded and only the third chicken was eaten.So carefully made, it is of course mellow, tender and delicious. "

Master Lin was quite emotional when he said this. There is no reason why delicious food made with such care cannot be successful.

On the other hand, today's chefs are all pursuing the word "quick" when cooking. They focus on the pursuit of speed, but the quality can be imagined.

So this is also the reason why so many traditional and classic Sichuan dishes have declined. First, the methods are complicated and many people don’t bother to study them.

Second, because cooking takes too much time, many chefs don’t have the patience, which is why Sichuan cuisine is now heavy on spicy food.

Everyone is pursuing a fast pace. After studying for one or two years, you can make quick money. Who doesn’t want to?

"I understand what you mean. Some ambitious chefs will still do this like Huang Jinglin.

For example, make a crucian carp soup, with two crucian carp, fry the first one and use it to make the soup. When the soup is white, smash the fish into pieces in the pot.

Let it completely release its essence, making the soup more milky and delicious.

After removing the residue, the second fish is fried, and the milk soup made from the first fish is used to continue cooking, and finally only the second fish is eaten.

In this way, both the color of the soup and the aroma of the fish are enhanced, and it is definitely more delicious than two fish cooked together.

However, there are very few chefs who can do this now, and it is estimated that only some private restaurants and high-end restaurants do this. "

It is estimated that many people have never heard of the method that Chu Yunfeng and Master Lin mentioned, let alone how the food can be improved in this way.

I would like to ask, who usually cooks at home, who would be so extravagant and "sacrifice" part of the ingredients?
After listening to Chu Yunfeng's words, Master Lin felt like he was a fellow-traveler. He even poured wine for Chu Yunfeng, and the two of them had a drink with each other's hearts.

"Therefore, people at that time also had poems about the dishes at the aunt's feast: "Ming Zhui Shen came up with new ideas, his eyes smiled and uncle Mei praised the eight delicacies, the big bull head was astonishing, the fish was so smooth on the plate, the fish's lips were wet, the duck was burnt and fat. On the outside and inside, the fragrance is not orchid, made from smoke, a few flutes are burnt white by a slight fire, and the soft turtle skirt is pure and fat jade, which is quite a combination of Wushu, ginger and orange, and is also inspired by the fragrant and pungent ginseng of Shu."

Any dish, no matter how big or small the ingredients are, as long as it is "prepared" by Huang Jinglin, will show some special compositions in addition to appearance, flavor and taste, which are beyond the reach of ordinary foodies. .

Therefore, Gugu Feast’s feasts have always been very “cute”.

Of course, not everyone can eat such a table of elaborate dishes, not even those with power and money.

Huang Jinglin set five rules in total: First, all guests who come to eat must call him Mr. Huang or Old Mrs. Huang.Anyone who dares to call Boss Huang or Master Huang is exempt from eating!

Second, only four tables are served every day, and reservations must be made three to five days in advance!
Back then, Liu Xiang entertained Zhang Xueliang, who came to Sichuan. The handsome young marshal said that he had long admired his aunt's reputation at the banquet, and could he enjoy it all?
Liu Xiang wanted to go to Gugu's banquet for a while, but was politely rejected by Mrs. Huang.

Liu Xiang also respected the old man very much. Instead of sending a few Qiu Ba with guns to drive away the guests, he asked Lan Guangjian from Rongyuan Garden to find a way and ordered a table of authentic and luxurious Sichuan cuisine to treat the guests.

Third, when making a reservation, you only need to specify the size of the table and cannot order dishes.All dishes are decided and arranged by Mrs. Huang.

Fourth, when making a reservation, full payment must be made.Moreover, a list of invited persons must be made, indicating age, place of origin, identity, and gender!

Huang Jinglin believes that the structure and weight of the dishes should be consistent with the guests' appetites, so he requires guests to inform the attendees' habits and preferences before ordering.

No other condiments such as soy sauce and vinegar will be placed on his table, because all the dishes have been decided according to the previous situation before serving.

As long as you carefully pay attention to the amount of the dish when the customer tastes it for the first time, you can judge whether it is suitable for the taste, and then make it better.

Fifth, at the main table, a seat must be reserved for Huang Jinglin. Whether he will attend is up to him.

Maybe he won't come to eat at all, but this special place shows respect for the old man - after all, he is a scholar and a former county man, so he still has to put up the necessary airs.
Gugu Yan is so impressive and has so many fans, so of course he has his reasons.

Guguyan's contribution to Sichuan cuisine is not how he promoted it, but that he truly completed the implementation of Sichuan cuisine.

Before him, Sichuan cuisine was entirely high-end.Early Sichuan cuisine represented by Rongyuan cuisine was almost all changes and continuations of Shandong cuisine and Huaiyang cuisine.

If we study Huang Jinglin's recipes carefully, we will find that he should be the first person to integrate early high-end Sichuan cuisine and folk Sichuan cuisine on a large scale.

Gourmet Li Jieren said that Gugu Feast is "basically home-cooked".

Gugu Yan’s pickles are also particularly famous, including pickled cucumbers, pickled cucumbers, pickled eggplants, sweet ginger, sweet garlic, pickled lantern sea peppers, etc.

These kimchi can even be sold for five cents from the factory board (small silver coins made by the Mint in Chengdu, Sichuan).Some people say that this is the price of kimchi sold for a shark fin meal. "

When Master Lin said this, Chu Yunfeng immediately asked: "I have heard about kimchi. It is said that Mr. Huang's mother is a master at making kimchi.

It is said that she can pickle more than 300 kinds of side dishes and can eat different pickles every day. Do you know who can still do this skill? "

The reason why Chu Yunfeng asked this was because the craftsmanship of kimchi should not be underestimated. He had heard rumors that truly well-made kimchi was extraordinary.

Even if the kimchi has been soaked for two or three years, it still tastes as crisp and refreshing as ever.

It seems that Chu Yunfeng has the idea of ​​stealing from his master.
　Sorry, there was something going on at home today, so I just finished proofreading and sent it out!
　　
　
(End of this chapter)