I have a restaurant in East Sakura

Chicken is not chicken, flower is not flower, is it hidden in the belly of all kinds of flavors in the south of the Yangtze River?

Some people repeated what the old Mr. Cai Qing said, all of them were from the Eastern camp, so naturally there would be no one who could not speak or understand Zhongzhou dialect.

It's just that they can't understand what it means.

Is there any unusual dish appearing in front of them?

Is it that Zhao Fuyu is doing the whole chicken deboning?

Why does it feel like I've heard this before?

As a judge, Guang Cailao also showed a puzzled look, because Tong Yao was really familiar to him, but it seemed to be many years ago.

Continuous retrieval in memory.

But before he could remember, Cai Qing had already given the answer.

In the last century, when Zhongzhou finally began to prepare to integrate with the international standards, it took that step.

Guangzhou, which has the most contact with the outside world, is the time when the economy is taking off and the products are abundant.

At that time, there were four most famous restaurants in Guangfu, and each of them launched their main famous dishes in order to show off their chef's cooking skills.

They are Dasanyuan's 60-yuan Daqunji, South Garden's Oyster King Bao Fu, West Garden's Dinghu Shangsu, and Wenyuan's Jiangnan Baihua Chicken.

Cai Qing raised his chin.

At that time, the most extravagant way to eat was to taste these four dishes at once.

I just saw that the old man Shangsu in Dinghu hasn't paid attention to it, now let's look at how to deal with chickens.

Obviously, this is Jiangnan Baihua**?!

Although it was a questioning tone, it was actually very certain.

And his judgment has also been confirmed by Mr. Guangcai. Zhao Fuyu's combination of ingredients and cooking techniques are indeed very likely to be the one to cook. One of the dishes' is Jiangnan Hundred Flowers Chicken.

In fact, the inheritance of Cantonese cuisine is quite orderly. For example, Dinghu Shangsu has been passed down, and only the price of the 60 yuan skirt fin has changed.

Only Oyster King Bao Fu and Jiangnan Baihua Chicken have only their names left, and they no longer know the specific methods.

The chef who cooked these two dishes back then is now empty, and it is hard to say whether he is still alive after such a long time.

Don't look at this recipe is very powerful, the creator may not be some high-end chef.

In many cases, such things as inspiration are unreasonable.

Moreover, the general cooking techniques of these dishes are not complicated, which really made them stand out as the four famous dishes of Guangfu. To put it bluntly, it is due to the times and the most important thing is that the latecomers have mastered the recipes and perfected the details.

But since latecomers have perfected the details, the recipes of these dishes should not be lost.

But in fact, it can be said that there are brilliant and attractive dishes created every year, all the time.

How many of them can be handed down and become dishes that are often seen on public tables?

What's more, the two dishes of Oyster King Bao Fu and Jiangnan Hundred Flowers Chicken are complicated to prepare, and the ingredients needed are not often available in ordinary people's homes.

Naturally, these dishes were truly lost when restaurants stopped selling them.

Maybe the original restaurant still has such cooking recipes, but the cook has changed and hasn’t cooked it for many years. Just relying on the recipe to restore it, I can’t find the old taste.

Gradually, no one cares about these dishes at all.

In fact, it takes a long time, maybe three to five years, before a single dish is lost.

After another ten years, a dish will become a rumor that can be heard occasionally from the mouths of gourmets.

Cai Qing has such a regret that he has never tasted the real full version of the two dishes of Oyster King Bao Fu and Jiangnan Hundred Flowers Chicken.

When he was young, he also traveled to Guangfu, but he was too shy to go to these four gardens to taste the signature dishes.

By the time he returned to Guangfu after gaining fame, the four major gardens had all fallen into disrepair, and most of the old signature dishes had been lost.

It's not that I haven't tasted the dishes restored by the latecomers.

But the old diners who tasted it with him all said that the taste of Dinghu Shangsu and 60 yuan skirt fin is almost the same, and there is almost no change.

But the taste of Oyster King Bao Fu and Jiangnan Hundred Flowers Chicken is far from the original.

Therefore, it is rare for Mr. Cai Qing to be excited to see that Zhao Fuyu is going to restore the Jiangnan Baihua Chicken, a dish that has been almost lost.

If he can really grasp the mystery of the taste, maybe he can fulfill one of his wishes.

'But...it's hard! '

‘The key to this dish is no more chicken or stuffing. The key is. Hundred flowers!’

For the same recipe, the cook he invited to restore the recipe back then was also at the Lin Chef level, but the restoration was still not completed, the key is the one taste of all flowers.

Back then, the Lin chef used white chrysanthemums. After thickening with chicken broth and pouring it over, the hot air forced the fragrance of chrysanthemums into the dishes, forming the artistic conception of hundreds of flowers.

It cannot be said that there is something wrong with his method. In fact, this is a very clever way to integrate the fragrance of flowers and ingredients.

In addition to complementing each other, it even adds interest to the sense of smell.

However, in the mouths of old diners who have tasted the original Jiangnan Baihua Chicken, the taste of this white chrysanthemum is far away, but it still lacks a little mellow and long.

The fusion with the whole ingredients also lacks some feeling.

And if it is a little bit short, it is short of everything. For these old diners, this dish is almost a complete failure.

The Lin chef also knew how tricky these old Guangzhou gourmets were, and he was not very disappointed. He just lamented that the head chef had left, and he didn't know where he went.

Now if you want to explore the original appearance of the Jiangnan Hundred Flower Chicken, it is not so easy.

It's just a recipe. There is nothing wrong with the taste, but it is different from the original one. The chef Lin knew the reason and didn't get too entangled.

It's just that this dish doesn't mention things to reproduce.

With the original recipe reference, this is the only way to do it. Mr. Cai Qing is also very skeptical about how Zhao Fuyu can be restored now.

But he is also looking forward to it.

After all, Zhao Fuyu is a cook who surprises people under various circumstances.

Jiangnan Hundred Flower Chicken

Did Mr. Fuyu actually prepare such a dish?

There was a burst of surprise in Saeko Busujima's eyes, even she had heard of this dish before, even if she was a generation of Dong Ying.

After all, after Zhongzhou was opened that year, people from other countries would inevitably pass through Canton when they wanted to go to Zhongzhou. Many foods there also began to spread overseas at this time.

At this time, the four famous dishes of the old school of Guangfu were passed down by word of mouth and spread to all parts of Dongying.

But such a dish, it seems that basically no one has imitated it.

Zhao Fuyu seems to have chosen an extremely difficult object to cook.

But correspondingly, if it can be successfully completed, the expected feedback will be very high.