Godly Fisherman

"Swear to God, what I hate the most is spicy!" Joan wiped the sweat from his head: "But I really can't stop. It's delicious. You see, I'm sweating profusely now, but It feels refreshing."

Xiao Peng smiled and said, "This is because you have a tendency to be abused."

"Huh?" Joan was taken aback after hearing this.

Xiao Peng shrugged and said: "This is nothing strange.'Spicy' is not a sense of taste, but a sense of'pain'. Can you feel sweet when you put the sugar in your hand? But if you put the chili in your hand, I feel hot because of this reason. But don’t worry, as long as people are more or less prone to abuse, moderate stimulation of the body is beneficial to the body."

"But when I was young, I ate spicy skin and my skin would get bad and get acne. Now it's much better." Joan said, "Will you Chinese women get acne after eating it?"

Xiao Peng sighed: "Except for Sichuanese, people from other places also get acne after eating the acne, but there are cows in Sichuan. There are not many people who have acne over there. It is their ethnic talent? But who can resist the temptation of delicious food? You have to eat acne too!"

Alesi asked, "Xiao, what is this made here? Sichuan food? Is it delicious?"

"What do you think?" Xiao Peng asked back.

Alessi said: "I have the same idea as Joan, the taste is really good, it makes people unable to stop."

Xiao Peng nodded: "This is the charm of Sichuan cuisine, painful and happy. The cooking here is very authentic, it is similar to what Huaxia eats, and even better than the chefs at some Sichuan restaurants in China! The chefs of this restaurant are not fools. Human kind."

"Is it better than your cooking skills?" Alessi asked.

Xiao Peng shook his head: "It's incomparable, and I'm not good at all dishes. The dishes on this table, I am confident that they are better than the ones they make, that is, sugar crisp pork ribs, hairy blood, and The boiled cabbage is just three dishes. The chefs here are very capable."

"Why do you say that?" Alessi asked.

Xiao Peng pointed to the boiled cabbage and said, "You look at the clear soup of this dish, but this is really a fine dish at our Chinese state banquet. It is a must-have for the leaders of all countries. The soup looks transparent and clear. It’s a stock that is boiled repeatedly. Do you think this soup tastes good?"

Everyone nodded together, but Xiao Peng said: "This boiled cabbage is actually a court dish from the Qing Dynasty. It uses the'eight treasures of mountains', eight treasures of the sea, eight treasures of birds and eight treasures of grass. 'The precious ingredients in the soup are used to make the soup. Many ingredients are not found in this store, so I can only find substitutes."

"Shan Bazhen? Hai Bazhen? Birds and Bazhen? Grass Bazhen? What are these things?" Alessi asked.

Xiao Peng explained: "We in China have a tradition of calling delicious things "Bazhen". In fact, there has been a saying of "Bazhen" since the Zhou Dynasty. At that time, "Bazhen" refers to Badao rice, which is meat and soy sauce. Braised rice, braised yellow rice with meat and soy sauce, braised roasted fried suckling pig stewed, braised roasted lamb stew, wine sugar beef and lamb, spiced beef jerky, roasted dog liver and roasted beef, lamb and deer loin. That refers to the best food of the year ."

"Zhou Dynasty? What age was that?" Alessi asked curiously.

Xiao Peng forgot: "

About three thousand years ago. "

"You Huaxia had so many ways of cooking three thousand years ago? And then you ate dog meat?" Qiong widened his eyes.

Xiao Peng shrugged: "Isn't this strange? At that time, the food was scarce, and the edible ingredients were not to be missed. How to make these ingredients the most delicious and delicious is all our ancestors are seriously considering."

Alesi asked curiously: "How did you make those Bazhens just now?"

Xiao Peng explained: "For example, cooking rice with meat and soy sauce, its ancient name should be called'Chunzhuo'. After the meat sauce is cooked, it is poured on the land rice rice, and then mixed with animal fat. Wei, there are similar practices in our country now, especially in the western region, there are still foods similar to this, called rice bowls. And the yellow rice with meat and soy sauce was called'chunmu (mo)' in ancient times. Chunzhuo is exactly the same, the only difference is the use of millet."

"As for the simmering roasted fried suckling pig, you know it by hearing the name. It uses a variety of cooking methods. After a piglet is taken out and cleaned, the belly is filled with jujubes and then tightened with reeds. Wrap it up and burn it, we have a word in Huaxia called "concoction", in which "pao" refers to this cooking method. After the cooking is finished, the mud from the pork is peeled off, and the rice flour is coated and roasted. The piglet’s body is like the “hanging paste” on this sweet and sour pork ribs, and then find a small pot filled with oil, put the piglet in it, and then put the small pot into a big pot, without boiling water Cook the small pot, cook it with the oil and suckling pig for a few days, then add meat sauce or the like to start eating. This is called'cannon dolphin' in ancient times, and dolphin means pig. If you use sheep to make this dish In terms of food, it’s called Pao Dang, which is the simmered roasted fried lamb stewed in Bazhenli 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 It’s top food."

Listening to Xiao Peng talking and talking, everyone was dumbfounded: "You Chinese are too good at eating, right? No wonder you are going to be called Bazhen. You did this for three thousand years ago. Your ancestors are really amazing!"

Xiao Peng smiled and said: "Later the term'Bazhen' became a symbol of precious ingredients. In fact, the'Bazhen' in each period is also different. Phoenix marrow, leopard fetus, carp tail, owl burning, orangutan lips, bear paw, crispy cicada."

"Do you really have a dragon in China? You still eat its liver?" Joseph, who was eating hoof flowers there, was startled.

Xiao Peng smiled and said, "No, no, no, the dragon liver here should be the liver of a white horse, and the peonies should refer to the bone marrow of hazel grouse. Of course, this is not certain. Who knows what people thought in ancient times, but There is also an old Chinese saying called “dragon meat in the sky, donkey meat on the ground” to describe delicious. The “dragon meat” in it refers to the meat of hazel grouse in the Qing Dynasty Qin Bazhen. In addition, I think. Owl Zhi' is an owl, and the crispy cicada should be a kind of dairy product like a cicada or a part of a cicada. What is the specific inheritance has been lost."

"In the Yuan Dynasty, the'Bazhen' changed again. The Yuan Dynasty was a regime established by the Mongols. Therefore, the Bazhen also has Mongolian characteristics. It is a high-grade butter, which was called 醍醐; and the meat on the neck of the deer was called 麇. (Qun) Yes; of a wild camel

Hoof; deer lip; elk cub; swan; purple mare's milk grape and green mare's milk grape. "

"During the Ming Dynasty, this finally overthrew the Mongolian regime, so the Han people restored the Song'Bazhen', but in the Qing Dynasty, the'Shanshui Eight Treasures' appeared, which were originally'Mountain Eight Treasures' and'Water Eight Treasures'. Later, the court appeared in the "Manchu and Han Quanxi", and from that time there appeared the eight treasures of mountains, eight treasures of the sea, eight treasures of birds, and eight treasures of grass. In the period of the Republic of China, the so-called "shang eight treasures" appeared. "Zhong Bazhen" and "Xia Bazhen". Anyway, this so-called "Bazhen" does not have a fixed pattern. As long as it is precious, it can be enjoyed as a treasure. But I just said that this boiled cabbage is derived from Qing The traditional palace cuisine was in the era of the eight treasures of the mountains, the eight treasures of the sea, the eight treasures of the birds, and the eight treasures of the grass. So the soup of this dish is mainly composed of chicken and turtledoves; and shark fin, abalone, hericium, The broth made with precious ingredients such as morel mushrooms and deer tendons is used to make the soup for this dish. The conditions here are not enough to make up so many precious ingredients. So the taste is naturally lacking."

"Wait a minute!" Joan interrupted him: "Do you still say something is lacking in such delicious dishes?"

Xiao Peng nodded: "It's true. The broth used here is just simple chicken broth. But the chef is quite clever. When he cooks the chicken broth, he smashes all the chicken bones, so that the bone marrow is lost. The aroma adds a lot to this chicken soup."

"There is chicken bone marrow in it?" Joan looked at the soup in the bowl, and said, "You can't even see the oil in such a clear soup, where is the bone marrow?"

Xiao Peng smiled and said: "Or I said he was smart. He put eggplant and kelp in the broth. Eggplant is the most oil-absorbing ingredient, and kelp can make the chicken soup taste fresh. The broth, the taste is good, and there is not much oil. This is why the boiled cabbage soup looks clear, but the taste is strong. With the ingredients here, it is already quite good. Yes. The chefs here are first-rate, and if you put them in our country, they are at least super chefs!"

"It's a super chef." Someone behind him suddenly said.

Xiao Peng looked back and was happy: "Boss Wang, why are you here?"

It was not someone else who spoke, but Wang Gang, the owner of ‘Dongpo Roast Duck’.

Wang Gang smiled and said, "The boss here is my friend and a member of the Star-tiao Chinese Culinary Society. Actually, I saw you when you came just now. So the boss here cooks your dishes personally. Come here. , Brother Xiao, let me introduce to you, this is the boss, Lao Di."

"Brother?" Xiao Peng was taken aback after hearing this. The person standing next to Wang Gang looked older than his father.

"Lao Di, Di Renjie's Di!" Lao Di explained hurriedly. Xiao Peng took advantage of such an old age and he could only blame his own surname.

Wang Gang smiled and said: "This stalk has been with Lao Di for almost sixty years! Brother Xiao, do you think there is room for improvement in his dishes based on the existing materials?"

Xiao Peng just wanted to answer, but the roar of the engine came from outside the restaurant, and the size of the fleet was not small.

Some diners were a little nervous when they heard this sound and looked out the window.

Isn't someone here to make trouble in Nima?