Although it was called Stewed Three Delicacies, there were definitely more than three types of dishes. The name came from the three main types: flower branches, fresh prawns and pork.
The freshness of the three types was mixed together with some chicken liver and gizzards to enhance the freshness of the chicken. One could imagine how fresh the soup would be.
A big soup bowl was served. It was really big and there were two handles on the side. It was obvious that it was meant to prevent people from scalding their hands when carrying it. The surface of the soup bowl was rich and colorful with a painting of a blooming rich flower. However, the inside of the bowl was snow-white. Together with the snow-white soup, it was hard to tell whether it was the white soup or the bowl.
The fried golden meatballs, pieces of snow-white tofu, black fungus, green chives, and some other side dishes were brightly colored and fragrant. The rich ingredients formed a contrast with the extremely simple snow-white wall of the bowl. Then, there were the magnificent patterns on the outside. One after another, one after another, they overlapped with each other, giving people a feeling of rich layers.
"The taste is too fragrant. Even if spices were added, it wouldn't have such an effect. It's not just a simple fragrance. The fragrance has layers. It's fragrant and lingers for a long time; it's contained but not exposed; it's rich but not mushy; it's fresh but not greasy. It's the best." Gan Zhong muttered. What he said was the description of this dish in the ancient books.
As a matter of fact, he had studied the Eight Delicacies of Qin Cuisine for a long time and tried to restore them many times. He had also eaten the dishes made by many chefs, both famous and unknown. However, there were only a few that he liked.
Therefore, Gan Zhong was quite proud of this. That was because the Eight Delicacies he restored were definitely based on historical materials. Even if it wasn't 100% restoration, it was at least 60% or 70%. He felt that the remaining few points were problems with the description.
With the writing style of the ancients, they all knew that one point of beauty could produce ten points of perfection.
Actually, Gan Zhong's idea was quite good. If he couldn't accomplish it himself, he could just think that the description of the ancients was too exaggerated and he wouldn't be too conflicted.
Unlike Wang Huai, who studied dismembering an ox like a butcher, he had struggled for most of his life and finally got over it with the help of Yuan Zhou.
As soon as Yuan Zhou's dish came out, Gan Zhong immediately knew that it didn't seem to be exaggerated.
While Gan Zhong was sighing with emotion, Yan Xiliang and the others had already surrounded the dishes very tacitly and started to eat with chopsticks.
The most eye-catching thing was definitely the golden meatballs of the same color and size. He picked one up and put it into his mouth. The surface was crispy, and the inside was soft and tender. There was even plump meat juices flowing out. It was very delicious. It was crispy on the outside and tender on the inside.
"Towards the end, the pork even has a faint fruity aroma. It doesn't smell like it's marinated with fruit, but more like a pig that grew up eating fruit? That shouldn't be possible. Only a lunatic would let a pig eat fruits to grow, "Yan Xiliang muttered in his heart.
The system indicated that he was offended.
He had been a chef for so many years, but he had never seen a pig that grew up eating fruit. Occasionally, pigs were fed some watermelon rind, but that was definitely a sumptuous meal. Who would feed a pig fruits for no reason? There wouldn't be enough people to eat. It was already good treatment to be able to eat good fodder. Plus, giving the pig a bath was also very good.
Yuan Zhou didn't know that Yan Xiliang had such confusion. Otherwise, he would have told him without hesitation that there was not only a pig that ate fruit, but also a combination of various fruits, which was nutritious and had to be massaged by a professional. These were all routine operations. As for the regular psychological counseling, that could be put off for later.
"I originally thought that this fungus would have a strong taste after being rolled in the broth. Maybe it would even be relatively soft. However, when I ate it, I found that it was fragrant and crispy, which was different from the taste of other ingredients. It was especially delicious." Miao Zhonghua had a special liking for fungus.
"I think the taste of this chicken liver is quite good. It's soft and glutinous, and the heat is just right. The broth soaks into it, and in addition to the freshness of the chicken itself, it's very fresh and tender. It's not an exaggeration to say that it melts in the mouth," Huo Ting said.
Director Wang didn't say anything this time. He picked up his chopsticks and went straight to the bowl. He didn't care about meat or vegetables, and he ate whatever he could get his hands on. His mouth moved very quickly. If you looked closely, you would find that he could eat two pieces of food when others ate one piece.
Therefore, when Gan Zhong recovered from his sigh, there was only half of the big bowl of vegetables left.
"You guys eat slowly. I haven't started yet," Gan Zhong shouted while picking up the spoon, intending to taste the soup.
None of them had a spoon, so Gan Zhong could try it first.
The spoon was an ordinary white porcelain spoon. One could see that it was different from the ordinary milky white soup. It was whiter and had a pure feeling. Moreover, it didn't have a transparent texture. On the contrary, it seemed very thick, as if there were a lot of things hidden in it. In fact, there weren't any.
When he sent the soup into his mouth, the fresh and delicious taste exploded in his mouth. The thick and mellow fragrance wasn't a single fragrance, but a complex and delicious taste.
There were the local delicacies of chicken, the river delicacies of shrimp, and the seafood delicacies of flowers. No matter what kind of taste it was, just one kind of fresh and delicious taste was enough. Now, there were three kinds of fresh and delicious taste mixed together.
In addition, the plump taste of the pork was mellow and smooth. After the freshness reached a certain level, it wouldn't increase anymore but would gradually calm down. It was like a piece of music, first impassioned and then the sound of the spring. There were high and low sounds, but they were scattered in a picturesque way.
After swallowing, the fragrance would linger in the mouth and the teeth, leaving an endless aftertaste. It made people feel that they wouldn't feel tired even if they drank a big bowl of it in one go.
That was what Gan Zhong thought and did. Taking advantage of the time when the others picked up the vegetables and put them into his mouth, he directly picked up the big bowl and gulped it down. While drinking, he even took the time to eat a meatball or a piece of tofu. It was really a leisurely and carefree manner.
Of course, no matter how much the others wanted to eat, they couldn't snatch it from his hands. If they weren't thick-skinned enough, they could only watch. Not long after, the next dish was served.
Stir-Fried Eight Treasures with Fine Sand!
In fact, this was a beet dish that evolved from the Eight Treasures Sweet Rice. The historical figures related to it were Bo Kui, Bang, and the other eight sages. During the last years of the Shang and Zhou dynasties, they sought refuge with King Wu and were known as the "Eight Warriors of Zhou".
The Eight Warriors of Zhou actively participated in the battle to destroy the Shang dynasty and cremated King Zhou. At the banquet to celebrate the victory, the imperial chef used eight kinds of treasures to cook together and poured a fiery red hawthorn juice over it. The meaning was, "The Eight Warriors of Zhou cremated King Zhou of Yin".
This was the origin of Stir-Fried Eight Treasures with Fine Sand. Moreover, this dish needed to be steamed first and then stir-fried. It was very complicated and the requirements were quite high. It was also quite difficult to make it soft and loose.
However, when the plate was served, everyone knew at first glance that it was a very authentic and standard dish.
The surface was smooth and red, and there were all kinds of dried fruits interspersed in it. Even if they didn't eat it, they could see that the rice was very soft and mushy. However, it didn't change color or lump together. Even the appearance was very beautiful.
Using chopsticks, a rice dumpling mixed with dried fruits and rice was taken off the plate. Director Wang quickly put it into his mouth.
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