Black technology starts from the steel suit

Chapter 152 Chapter 152 The Essence of Sichuan Cuisine

Although Lao Jin seems to have no status at home, when he actually sits down, whether it is Ms. He or Black Heart Mian, they respect each other very much.

After he, the head of the family, took the main seat, everyone sat down one by one. It can be seen that the rules of the Jin family are still very strict.

After being seated, except for the ingredients and dishes, not all of them were brought up at once.

According to the custom in the north, four cold and four hot dishes are served first, and then the wine is brought up. Although everyone except Wang Feng felt that there was no baijiu on the table, it was a novelty to have the opportunity to taste the treasures at home. Very nice thing.

Although the dishes on the table are all Sichuan dishes, they are not as red as everyone imagined, but there are spicy and non-spicy dishes. There are many spicy dishes in Sichuan cuisine, but there are also many non-spicy dishes.

"Considering that you are from the north, I specially asked the master to make some non-spicy dishes. I will not introduce spicy dishes to you. I will mainly introduce you to some non-spicy dishes. Come and try this duck. , see if it suits your taste." The mother-in-law recommended Wang Feng very enthusiastically.

"The taste is very good, but there is a little taste that can't be described. It's a bit like tea, but it's not exactly that smell. I don't think I've smelled that smell before." After Wang Feng tasted it, he couldn't say whether he liked it or not. But not annoying either.

"You are from the north. It's normal if you haven't smelled that smell. This dish is called camphor tea duck. It is smoked with tea leaves and camphor, so you may smell a little strange, but it is a more distinctive Sichuan dish. It's delicious, and it's not spicy, so it should be more to your liking." Ms. He introduced.

"After being smoked by tea and camphor, the duck meat will not be so fatty, and many duck meat will have some stinky smell. The tea and camphor can neutralize some of the taste and make the duck meat taste better. So if you like to eat, eat more."

"I like it very much, thank you Mom." Wang Feng added a few dollars more.

"Actually, the camphor tea duck should have been written as "Zhang tea duck". It was Huang Jinglin, a great master of Sichuan cuisine, who smoked the Manchu and Han smoked duck with tender tea leaves that were tributed by Zhangzhou, Fujian Province when he was young. The famous dish cooked with craftsmanship is the first Sichuan dish in the Imperial Dining Room."

"This dish was favored by Empress Dowager Cixi, and it was specially used to entertain foreign envoys. Later, it was spread among the people. It is like the flavor of duck-flavored tea, especially the tangy fragrance, which makes people guess that it is smoked from the leaves of camphor Therefore, the word "Zhang" was written as the word "Zhang" based on rumors. "

"What's more interesting is that later on, most chefs used camphor leaves, cypress branches, and sawdust to smoke as the name suggests, but very few used Zhangzhou tea. Gradually, it became a convention, and it became a duck with camphor tea."

"Is there such a story?" Wang Feng asked curiously.

"It's just a story, and it doesn't matter whether it's true or not. Anyway, the camphor tea duck is made of camphor and tea leaves. It doesn't matter how it was made before."

"By the way, I don't know if you like sweet food or salty food. I made some of them. You can watch and eat it. This sweet food is sweet, and the salty food is sweet. It’s salty, which one do you like to eat?”

"I don't have any taboos, as long as it's delicious, I like it no matter if it's sweet or salty." Wang Feng said while wiggling his chopsticks.

"Sichuan Nine Big Bowls of [Jiasha Meat], also called [Tian Shaobai]. Sweet Shaobai is a traditional dish of the Han nationality in Sichuan, which belongs to Sichuan cuisine. The main ingredients are pork belly, glutinous rice, and bean paste. Put the bean paste into the meat and steam it Serve it as sweets until crispy and soft. The name of the dish is unique. It tastes delicious, sweet and glutinous, plump and beautiful, bright red in color, rich in salty and delicious, soft and moderate, fat but not greasy. Lily liked eating it when she was a child. White and fat, looks very blessed."

"Mom..." Jin Lili stopped in mid-air with her chopsticks stretched over there, and complained in a coquettish tone.

"You should have eaten salted braised pork. It's actually braised pork, but the names are different across the country. Different regions use different side dishes. The braised pork in Sichuan and Chongqing is called salted braised pork, and the side dish is Yibin sprouts. , in other areas, it is mostly made with pickled vegetables, which is called braised pork with pickled vegetables.”

"Sprouts are pickled vegetables. Dried plums are first pickled, then dried, and then soaked in water before eating. The raw materials are mustard greens, and the flavor is similar, but whether they are sweet or salty, they all have a unique taste. The characteristic is that it is very greasy, so you can't eat too much." Ms. He tasted it a little, but Lao Jin was not so particular, and ate several pieces with chopsticks.

"Although I know I can't eat more, sometimes I just can't help it." Lao Jin ate happily, but after seeing the look in Ms. He's eyes, he still put down his chopsticks.

"Some people just can't control their mouths, and forget about the medical examination report last month and the promises they made." Ms. He said pointedly.

"You should have eaten this chickpea pudding, so I won't introduce any more. This is also Lily's favorite food, so you probably didn't miss it last time."

"Everyone thinks that Sichuan cuisine is pepper, pepper, and pepper. Few people know that Sichuan cuisine has always been one of the representatives of state banquet dishes. Do you know when Sichuan cuisine became famous?" Ms. He asked, putting down her chopsticks.

Wang Feng's question mark face has clearly told everyone: I just eat, how do I know such a thing!
"Although Sichuan cuisine has been developing at the beginning, absorbing the essence of various cuisines across the country, taking the essence and discarding the dross, it is only limited to Sichuan and Sichuan. When it really develops and spreads across the country, In fact, it was only a period of time during the Anti-Japanese War.”

"During the period of the Republic of China, especially during the Anti-Japanese War, Sichuan became the rear area of ​​the Anti-Japanese War, and Chongqing became the accompanying capital of the government. A large number of foreign officials, wealthy businessmen, and people from all walks of life moved to Chongqing, Chengdu and other places in Sichuan. Chefs and restaurants of almost all major cuisines in the country Special dishes and their cooking methods and even western food have entered Sichuan."

"According to the roster of members of the Chinese and Western Catering Industry Association in Chongqing in the 32nd year of the Republic of China (1943), there were 260 Chinese and Western restaurants in the urban area of ​​CQ. There are also many famous restaurants in Chengdu that serve foreign flavors and even Western food."

"During this period, famous chefs and restaurants gathered in Sichuan, which created more convenient conditions for the integration of Sichuan cuisine and other cuisines. Not only did many famous Sichuan cuisine restaurants and chefs emerge, such as Languangjian in Rongyuan, Luo Guorong in Yizhishi, etc. A group of masters of modern Sichuan cuisine have emerged industry gangs with relatively fixed divisions of labor, such as the Fanshi Gang, Yanzheng Gang, Noodle Gang, and Sweet Food Gang, etc. Moreover, many Sichuan cuisine producers have also created a large number of famous dishes and snacks, creating It has created a prosperous situation of Sichuan cuisine in modern times."

Ms. He is very familiar with these things. From this point, it can be seen that Ms. He's hometown should be in Sichuan and Sichuan, and her status is not low.

(End of this chapter)