Chapter 585 Two red spots in the green bush

  The Qing Dynasty, the three dynasties of Kang, Yong and Qian, became a summer resort.

  Dynasties change, hot spots come and go. Today, Beidaihe, 500 miles away from the Mountain Resort, has become a new summer resort. In hot summer, its core villa complex has a particularly high "gold content".

  One of the villas, today, is holding a banquet.

   Banquets are inseparable from the banquet, and for a group of old people, the banquet is basically without alcohol, so the food has become the focus.

This is not a state banquet, but it is better than a state banquet. The banquet is arranged by four national-level chefs, one of them is good at Sichuan cuisine, one is good at Jiangsu and Zhejiang cuisine, and the other two, one is good at Hunan cuisine, the other is good at Cantonese cuisine.

   In fact, chefs of this level basically have all the cuisines, and it is rare to say that they can only do this and not that.

   But people's energy is always limited, and the areas they are particularly good at are always limited.

   And at this level, saying that they are good at something means that they are absolutely good at it, and they are among the best in the whole country.

   There may be peers, but there will be no transcendence.

   In the terminology of the game industry, they are all T0 players, standing at the top of the field.

  Today's feast includes Kung Pao Chicken, Twice-cooked Pork, Sweet and Sour Pork with Pineapple, Garlic-flavored Pork Ribs, West Lake Vinegar Fish, Fish Head in Casserole, Biluo Shrimp, Braised Eggplant, Braised Ground Sanxian, Boiled Cabbage, etc.

In addition to synthesizing the tastes of the entrants, from the perspective of the elderly, the main principles of consideration are light, fresh, soft and glutinous, and salty, spicy and other heavy flavors are excluded, which also has a higher level of chefs. Require.

   For example, boiled cabbage is the one who is best at it. This person has been cooking boiled cabbage for about forty years.

   After one of the chiefs tried it, he was full of praise, and commented on the spot: "It is colorless and has the best flavor."

Another example is the braised eggplant. The chef who made this dish has experience in the Great Northern Wilderness. At that time, the local materials were extremely scarce, and the food was more obvious. The chef who was not a chef at that time was a big chef at that time. Part of the time, the only thing for him to do is eggplant.

  So for about ten years, he devoted all his energy to eggplant, burning eggplant, stewing eggplant, roasting eggplant, sauce eggplant, vegetarian eggplant, meat eggplant...

   Time passed, and in the end, his braised eggplant was superb.

  Other dishes, other chefs, are similar.

   In fact, these chefs, each of them, can be said to be the heirs of the "intangible cultural heritage", or, not only the heirs, but also the founders.

Some of them will accept apprentices, but in this industry, talent is very important, it is absolutely "God's food", the highest craftsmanship, the best taste, can't be taught or learned, it belongs to everyone Chef's talent skills, unique skills.

  Sometimes, a chef's departure can even lead to the regret of many chiefs, because such a dish or dishes can never be eaten again!

From    to noon, the feast begins.

   dishes are on the ground one after another.

  Some leaders like Kung Pao Chicken, some like pork ribs with garlic, some like fish head in casserole, and some like boiled cabbage. This is because every leader's taste is considered.

   Every chief can find his two favorite dishes at the table.

   But today, the most popular, not every chief's favorite.

  I like Kung Pao Chicken, I only ate Kung Pao Chicken with two chopsticks today. Those who like garlic-flavored pork ribs, I only ate one pork rib today, no, it's only half, and I haven't finished one of them yet!

   Those who like fish head in casserole wanted to eat it when it was cold, but it was never touched again.

  I like the three-flavored rice braised in oil. From the beginning to the end, that is, at the beginning, I stretched out my chopsticks and took a piece of young bamboo shoots. After that, this favorite dish of the past was forgotten.

   is not actually forgetting, but just neglecting.

   Today, there are two red dots in the ten thousand green bushes.

  All the dishes are supporting roles, not even supporting roles, but just background. - Except for two of them.

Pineapple Sweet and Sour Pork.

   Biluo Shrimp.

   Today's two dishes have been changed, no longer pineapple, no longer Biluochun tea, but replaced with small tomato and lotus leaf tea.

  Although he has a certain grasp and certain confidence, but it is the first time, several chefs, in addition to looking forward to it, are still quite a little apprehensive.

   As a result, it didn't take long for them to wait for new instructions.

continue.

continue doing.

   Another plate of sweet and sour pork with pineapple and shrimps.

   Then, one more set became two more sets, and then, two more sets became three more sets...

   Finally, several chefs were called to ask.

   After learning the reason, one of the chiefs said, "I said so!"

   Tomatoes and lotus leaf tea from a certain district in the northwest were extracted and soaked in water. After being used by a chef who suddenly thought of it, it played a miraculous effect that the chef did not expect beforehand.

  The two dishes I tried today, especially the shrimps with Biluo, when the shrimps were soaked in cold water with lotus leaves for two hours, and then cooked, the texture, the taste, there are no words to describe.

   Facing it, there is only one word, "Eat!"

   One chopstick, one chopstick, another chopstick.

   One plate, one plate, another plate.

   are all chiefs.

   They are all people with level, ability, experience and culture.

   But from the beginning to the end, the evaluation of these two dishes on the table is only:

   "Hey, this is good!"

"good!"

"it is good!"

"good to eat!"

   "Why is it so delicious today? Geng Datou doesn't have this level."

Over and over, this is all, centered on "good" and "delicious", and nothing else, people can't help but feel anxious about their words. A group of rural old men, the kind who have never been to school or read, and haven't even eaten any good food!

   Light and fresh.

   Light and flavorful.

   Eat and be full.

   Eat and refresh yourself.

  The chiefs ate and ate, with high interest and strong talk.

   Before I knew it, the banquet started at noon and even continued until more than four o'clock in the afternoon! When they were still shouting to serve the food, the health care staff had to come on stage and whispered to the chefs: "Just say no, there is not enough preparation today, I will talk about it next time."

   The chef smiled wryly and carried the pot on his back.

   But the chiefs did not blame, but almost all the chiefs ordered:

   "This idea is not bad, try again, brainstorm, kung pao chicken, boiled cabbage, fish head in casserole, etc. Can you improve and upgrade it?"

   "Waiting for your good news."

   After the banquet, several chiefs started to make phone calls again.

   "Xiaowei, it's me."

   "Yes, that lotus leaf tea, can you have more? Not enough."

   "In a few days, I want to go over there to see, can you communicate with Comrade Xu and make arrangements?"

  ==

  Thanks for the support of the recommendation ticket of "Missionary Landscape".

  Thanks to "Scholar Dadi" for his monthly ticket.

   (end of this chapter)