Shenhao UP Lord

Chapter 18 Liu Qian's natal family?
"Li's cuisine?" Ding Xu stood in front of a courtyard at noon the next day, looked at the golden sign above his head and asked curiously: "Is this the legendary No. [-] private kitchen in the capital?"

"Three generations of the family have been the royal chefs who cooked for the emperor's mother in the palace. The Queen of England, Clinton, and Putin have all been here."

Seeing Ding Xu stunned, Zhang Yao introduced, "It's just that it's too difficult to make a reservation. There are only three tables in one day, and you may not be able to line up half a month in advance!"

After hearing this, Ding Xu asked curiously, "Then you?"

"I started queuing up more than two months in advance. I originally thought that some little sisters would come to make the order, but I didn't expect..."

Zhang Yao raised her eyebrows and joked, "The quota is cheap for you!"

Ding Xu laughed loudly, what are you waiting for, let's go!

Walk into the alley, follow the waiter to the hall after confirming the appointment, there are three large characters of Li Jiacai hanging in the main hall, and the inscription is Pujie, the younger brother of the last emperor Puyi?
Ding Xu took the menu and handed it directly to Zhang Yao: "Since you are a senior foodie, you should have no problem ordering, right?"

"Hmph, leave it to me!" Zhang Yao was also polite. How could you not do your homework in advance when eating at such a legendary restaurant?
While the beauty was ordering, Ding Xu stood up, took out his mobile phone and quickly took some pictures. It's really not easy to make an appointment, and it's definitely worth pretending.

After Zhang Yao finished ordering, she leaned close to her side and said mysteriously, "The old Huang Li didn't popularize it for you before, do you know Liu Qian?"

Ding Xu pouted, nonsense, don't you watch the Spring Festival Gala?

"The son-in-law of the Li family!" Zhang Yao gossiped, "The husband of three generations of beauties in the Li family!"

Ding Xu's eyes lit up, this is possible!
Taking advantage of no one, he took out his mobile phone and said to the camera: "Brothers, today is amazing!"

"Do you know where this is?"

"The legendary No. [-] private kitchen in Beijing, the royal chef of the Empress Dowager Cixi, and the natal family of the great magician Liu Qian..."

"Li's food!"

After speaking, he pointed the camera at Zhang Yao and said, "Today, I specially invited a beautiful woman to eat with me, and I would like to say hello to everyone."

"Hello everyone, I'm Yaoyao." Zhang Yao is not shy either. She is also a big fan of taking photos. Doesn't she dress up more than two hours before going out just to look good in the camera?

"Yaoyao is a seasoned foodie, claiming to be invincible all over the capital, such as Michelin, Black Pearl, century-old brands..."

Ding Xu fixed the mobile phone in a suitable place, deliberately exaggerated: "It's all easy!"

When Zhang Yao heard this, she stomped on the guy under the table, but the smile on her face was even sweeter, the old lady endured it!

Ding Xu took a breath and was about to speak when the first dish was served. He suddenly lost his temper when he saw the colorful dishes in front of him.

"Emerald tofu!" Zhang Yao was brave enough not to lose the chain at the critical moment, picked up the chopsticks and explained: "At that time, the imperial chefs made a tofu to please Lafayette for a change, and they racked their brains to find a color close to emerald to make tofu. .”

"So this dish can only be eaten here in the world!"

Ding Xu also picked up the chopsticks, carefully put a piece in his mouth, and instantly narrowed his eyes and praised: "Fresh!"

After Zhang Yao ate a piece, she also showed a happy expression. She quickly picked up another piece and showed it to the camera: "It looks like tofu. Guess what the ingredients are?"

"Edamame!"

"Select the best edamame beans with plump grains and bright colors, remove all the skins over and over again with water, and then smash them with a blender. It is brewed with a special secret recipe passed down from the family."

It happened that the waiter brought the second dish to the table, and he was already familiar with the recorded video and said with a smile: "This beauty is a person who knows the goods at first glance, and the edamame is only one aspect. Thaw it naturally so that it has a viscous texture like milk."

"This is also our special fried salty food, please use it slowly."

Ding Xu took a closer look, isn't this just fried pickles?
Zhang Yao saw what this guy was thinking and quickly explained: "I heard that it used to be a cold dish eaten by Banner people during the Chinese New Year. The ingredients are shredded carrots, bamboo shoots and mustard. They are fried and then allowed to cool."

"It should be regarded as one of Cixi's most popular dishes. It is said to be composed of 108 houses and eight courtyards, and there are 128 chefs working there!"

Ding Xu picked up a chopstick and put it in his mouth. To be honest, he was average, but facing the camera, he could only brag about it. Good guy, eating a meal is really exhausting!

Fortunately, when the third dish was served, Zhang Yao was eager to save face and said, "Drumstick prawns! Authentic taste of the capital!"

Ding Xu put it in his mouth and fried it with pea noodles. The crispy skin and soft inside formed a soft and firm taste.The crispy egg skin, wrapped in lard oil and prawns, is soft and refreshing, resembling a traditional Beijing opera musical instrument drum board.

The Chinese cabbage is rolled into a round pier shape, and a layer of mustard is applied after boiling. The mouth is refreshing and stimulating, and the appetite is immediately whetted.

I can't help but give it a thumbs up, this is called a tough dish!

He sighed: "China has a 5000-year civilization, and there are [-], [-] emperors. I have to say that there are incompetent, perverted, and incurable..."

"But there is nothing you can't enjoy!"

After the next few dishes, Ding Xu truly understood a truth: What is palace cuisine?
Regardless of cost, keep improving, just to win the emperor's smile.

Both have the accent of a rap opera and the soup of a chef.

What’s intriguing about Li’s cuisine is not the high-quality ingredients, but the cooking method that emphasizes the original flavor and no thickening. The core is the taste of time and persistence.

Who said that the smelly fin water should be thrown away?
And who said that only Jinhua ham can be delicious?
The chef's method here completely subverts common perceptions. The stewed shark's fin has thick and long fin needles with distinct roots. The soup has a bright yellow color and a mellow flavor. In the long and sweet taste, there is not even a hint of ham.

I heard that the secret is to make it with winged water, butter chicken and scallops, and it will never thicken.

Bird's nest wild silver silk, bird's nest, chicken shreds and fried vermicelli in a bowl, topped with chicken soup made from bird's nest soup, three completely different bites are intertwined to create layers of interest.

The gelatin makes the soup thicker and blends all the essence into the soup without destroying the smooth and watery taste.

The old chicken soup is slow-fired to bring out the color and true taste of the abalone itself, without ribs and Jinhua ham.The hema abalone is boiled until the center appears runny, and it is tender and elastic after a bite.

The mellow sweetness has no impurities, and the abalone juice is clear and translucent between the teeth. When you taste it carefully, there is a faint fishy smell?

Stir with the tip of the tongue, there is a slight throbbing, the lover whispers, deep in the peach blossom, lingering and forgetting to return!

The last dessert is Sanbuzhang, Cixi and Lu Xun's favorite.Known as non-stick chopsticks, non-stick plates, and non-stick teeth, it uses techniques such as shaking the spoon, dialing, frying, patting, pressing, etc. It emphasizes sharp eyesight, quick hands, and fire control.

It comes out of the wok, but it has the elegant effect of steaming, with a soft taste, it is hard to tell whether it is like a cake or a soup.

Take another sip of bird's nest mung bean water, the mung bean is peeled and cooked to become soft, and the diced pears are refreshing, and the feeling after eating...

Comfortable!

(End of this chapter)