Bearing the hatred of her country, the young lady was under great pressure. She had no choice but to poison her beloved man under the request of the villagers. What was more, she put the poison in the beef offal that she was best at, which was the same dish that her young Langjun tasted every day in the cave. The villagers who knew what had happened believed that as long as the young lady cooked the dish herself, her young Langjun would definitely eat it because it tasted so good. The rest of the Qin soldiers would definitely eat it as well. By then, a large number of Qin soldiers would be poisoned to death.
The young lady could not refuse the request of the villagers who were eager to take revenge. However, she really did not want to see these innocent villagers die together with the Qin soldiers because of revenge. When the Qin soldiers died on a large scale, it was also the time for these villagers to be slaughtered. Too many strong men in the village had died, leaving only the old, the weak, women and children. If these old, weak, women and children also died, there would be no one left in the village.
The young lady was kind. She didn't want to see her beloved die, nor did she want to see her family and villagers get slaughtered. However, she couldn't resolve the hatred of the villagers. She couldn't face the accusations and demands of the villagers. In order to save everyone, she made a difficult decision. She was determined to use her own life to save everyone.
On the big day, the villagers and many Qin soldiers came. Some of the villagers were old and young, but only the main generals and officers were present. The ordinary soldiers were still in the barracks not far away. There were tens of thousands of Qin soldiers, so it was impossible for all of them to come to the wedding. The small village could not accommodate all of them.
The young lady was very beautiful, more beautiful than ever. However, she did not wear a veil. Instead, she cooked in her wedding gown. She cooked the beef offal that was her young Langjun's favorite. It was quite new for the young lady to cook in person. The generals and officers of the Qin army were all foreigners, so they did not know the customs here. They thought it was the custom here, so they did not doubt it. They just teased their young Langjun that he was lucky to find such a beautiful young lady.
The young Langjun was also very happy. He thought that his good deed of saving the old, weak, women, and children had moved the villagers and the young lady, so he did not think too much about it.
At the beginning of the banquet, the young lady told the young Langjun and all the generals and officers of the Qin army that the dish she had made was called Sorrow Parting. Every time she watched the young Langjun finish the dish, she would have to watch him leave. Every time she saw the young Langjun finish the dish, she would have to watch the young Langjun leave. Therefore, she named it Sorrow Parting.
Young Langjun said that that was in the past and that he would never leave her again. He would always be with her. Young Madam expressed her belief and told all the generals and officers of the Qin army that this delicious dish was made by her alone. She also told Young Langjun that she always felt sad when she saw him finish eating. Now, she asked Young Langjun to watch her finish this delicious dish so that she could feel better.
The young Langjun naturally had no reason to object to the bride's request. He watched his bride eat the delicious food one mouthful at a time and seemed to feel the sadness of parting with her.
Of course, there was a strong poison in this Sorrow Parting dish. When the young lady was halfway through the dish, she spat out a mouthful of blood. Young Langjun and the generals and officers of the Qin army were shocked and jumped up.
Young Langjun was the first to understand that the poison in the Sorrow Parting dish was put by the young lady herself. He also strongly understood why this dish was called Sorrow Parting.
Before she died, the young lady told Young Langjun that it was her who put the poison and it had nothing to do with the villagers. She hoped that they would not make things difficult for the villagers and that it was all her fault. She still could not bear to kill her lover.
Young Langjun was heartbroken. He seemed to suddenly understand everything. He ordered the army to set out for the place where they should have gone long ago. He stayed behind to erect a monument for the young lady. Then, he resigned from the army and opened a small restaurant in a nearby town. He cooked the Sorrow Parting dish and spread the word of this delicious dish so that the people who came from the south and the north could eat this delicious dish.
In this way, a thousand years passed unknowingly. Until the Tang dynasty, the Sorrow Parting dish was still a very delicious dish in Central Sichuan.
After listening to such a touching story, Li An suddenly felt that the dish 'Sad Parting' was a very soulful delicacy. If he didn't try such a soulful dish, it would be a waste of his trip to Yizhou City.
As for how to make this delicious dish, Ang Lee also asked the diners who came to taste it. They all had different answers. After all, there was more than one restaurant that made this dish. It was just that this restaurant was the most authentic one. There were a few other restaurants in the city that also made Sorrow Parting. The taste was slightly worse and the cooking method was not the same. However, the general ingredients were the same. They were all beef offal. There were some differences in the ingredients and cooking methods.
The most authentic cooking method required dozens of ingredients and spices. The main ingredients were five beef hearts, five beef tongues, five hundred grams of tripe, one kilogram of beef scalp, five thousand grams of beef thighs, three hundred grams of peanut kernels, one hundred and fifty grams of sesame kernels, fifty grams of fermented beans, one hundred grams of red rot meat, and three hundred grams of quicklime. As for the spices, they needed three hundred grams of scallion, ten grams of star anise, fifteen grams of cinnamon, twenty-five grams of pepper, a little bit of salt, two hundred and fifty grams of salt, one hundred and fifty milliliters of fermented rice wine, twenty-five grams of pepper, five hundred milliliters of soy sauce, fifteen grams of secret seasoning, fifty milliliters of red pepper oil, and one hundred and fifty grams of pepper powder.
As for the steps to make this delicious dish, it was actually very simple. First, the beef was washed clean of blood and cut into large pieces. After marinating them with salt, salt, pepper powder, star anise, and cinnamon, they were put into a pot and boiled with water. Then, salt, spice bags, fermented rice wine, red rot meat, and onions were added. Finally, the heat was changed to medium heat and the meat was cooked until it was crisp. Then, the meat was taken out. Add soy sauce, pepper, secret seasoning, and other spices to the braising sauce to make the braising sauce.
Then, add half a catty of quicklime and a catty of clear water to dissolve it into lime water. Rinse the cow's tripe with clear water to remove the feces. Then, add lime water and rub it to remove the rough skin. Then, soak it in clear water and scrape off the remaining skin with a knife. Rinse it with clear water and soak it for 20 minutes. Then, put it into the pot and boil it. After 15 minutes, take it out. Rinse the tripe with lime water and scrape it with boiling water. Then, remove the skin and put it back into the pot to cook and cool.
Also, remove the skin from the scalp of the cow and add it to boiling water to boil for 10 minutes. Scrape off the outer layer of the skin and put it into the braising sauce. Boil it with a high heat and then simmer it until it is cooked. Cut open the heart of the cow with a knife and wash the bloodstains with clear water. Then, put it into the braising sauce and cook it until it is cooked. Wash the tongue of the cow and boil it for a while. Scrape off the outer layer of the skin and throw it into the braising sauce and cook it together with the heart of the cow. Fry the peanut kernels and sesame kernels separately and grind them into small granules and powder. Put the fermented beans and soy sauce into the pot and then pour them into the braising sauce. Then, put the braised beef, offal and other things into separate bowls. Add onions, drizzle the braising sauce, various spices, sprinkle peanuts and sesame seeds.
With so many ingredients prepared, the Wounding Farewell Delicacy could be sold at least dozens of times. Among them, a large amount of beef thigh was added. In fact, the beef thigh could not be counted as beef offal at all. However, if the beef thigh was not used and only the offal was used, the raw materials would be slightly insufficient and it would be difficult to meet the needs of the masses. Therefore, a little change was inevitable. As long as there were enough spices, the Wounding Farewell Delicacy would be very delicious. This was also the best way to balance the situation.
Of course, there were also dishes made entirely of beef offal. Logically speaking, it should be more authentic. However, because the choice of spices was not good enough, it was not as authentic as the beef leg. This so-called authenticity was just the taste. Whatever the people liked was authentic.
On the street next to it, there was a restaurant that sold beef offal, but the taste was slightly lacking. The main ingredients were beef offal, peanut kernels, and celery. The condiments were only salt, soy sauce, vinegar, MSG, ginger, garlic, green onions, shallots, chili oil, pepper powder, and white sugar. It could be said that the ingredients were very few.
The steps were also very simple. First, the beef offal was washed and boiled in a pot of boiling water. Then, the blood was removed and put in another pot. Add spices, salt, white wine, shallots, ginger slices, and water. After boiling for about 30 minutes, it was changed to a small fire and boiling for 90 minutes. It was cooked until the beef offal was cooked but not soft. Take out the cooked ones first and let them cool for later use. Put the peanuts in the pot and deep-fry them thoroughly. Then, cut the shallots into thin slices and put them on the plate. Then, cut the cooked tripe into thin slices and put them on the plate. Then, cut the celery into pieces and sprinkle it on the beef offal with peanuts. Next, make the sauce. First, cut the ginger and garlic into powder. Then, mix the shallots, chili oil, pepper powder, salt, soy sauce, vinegar, and white sugar into a sauce. Pour the finished sauce on the beef offal that had been cut and placed on the plate. Then, cut some shallots and put them on the surface for decoration.
This method was too simple and used too few ingredients. Therefore, the appetite was naturally not very good and the discussion was relatively worse. However, there were also people who felt that this was the real authentic dish because there was only beef offal in it and no beef. It was the same story as that year.
After waiting for a long time, it was finally Ang Lee's turn. No matter how much he ate, Ang Lee would buy more. Even if the people behind him had objections, there was nothing they could do.
Finally, he could taste the delicious food. Ang Lee was very much looking forward to it. After getting the beef offal, he found a place to sit down. Although there were many people who bought this dish, most of them would not eat it in the restaurant. Instead, they would take it back to drink or the restaurant would send people to buy it for the customers. As a result, although the business of the restaurant was very good, the tables and chairs inside were not fully occupied. There were still a lot of empty seats, which was very convenient for Ang Lee.
After finding an empty table, Ang Lee sat down and began to taste. Needless to say, this beef offal was really delicious. It was very satisfying to eat it. It was really too delicious.
That numbing and spicy taste made Ang Lee nod his head repeatedly. He felt that he had eaten the most delicious food in the world. When he thought of the story of the sad departure, he felt even more satisfied when he ate it. This was a delicious dish with a soul! It was absolutely different from ordinary delicacies.
"Sad departure. How can parting not make people sad?"
Ang Lee suddenly sighed. He had been away from home for a long time. Naturally, he was a little homesick. The person he missed the most was Yofu. He had not seen her for many years. He really missed her. But fortunately, in a few days, Ang Lee could meet Yofu again. Moreover, they would not be separated too much in the future.
Since he was going to meet Yofu, he naturally prepared many gifts. At this moment, Li An felt that this Wounding Parting was pretty good. It was a delicacy with a soul. It was a good idea to buy some for Yofu. However, it was a long journey. If he brought it to the East Woman Nation, the Wounding Parting would have long rotted.
Therefore, it was better to learn how to make it by himself. But if he asked the owner of this small restaurant, this guy would definitely not say it casually. This was the secret of making a living. How could he easily tell others? It was said that teaching a disciple would beat the master. Since ancient times, these delicious secret recipes would not be easily taught to others. Many people would not spread the skills casually even if they were dead. Therefore, this also caused a lot of skills to be gradually lost. Many famous ancient delicacies could only be understood by imagination in the future. They did not know how the ancient people made the delicious food.
However, Ang Lee was not an ordinary person. As long as he had eaten the delicious food, he could always imitate it. First of all, the ingredients could not be deceived. There were only a few kinds. He just needed to remember when he ate it. The ingredients were not difficult to remember. The seasonings in the Tang dynasty were much less than in the future. As for the making skills, this was generally a secret. But Ang Lee had mastered a lot of skills. According to the characteristics of the meat, he could basically guess how to make it. As long as he tried a few more times, he should be able to find the knack.
If it really did not work, after Ang Lee came back, he would pass through Yizhou City and take Zhao Yofu to Yizhou City to taste it personally. Then there would be no problem.
In addition, Ang Lee felt that although the reputation of beef offal was not very good, the taste was really good. Moreover, it was also very nutritious. For example, beef tripe contained various nutritious elements such as protein, fat, calcium, phosphorus, iron, and so on. It had the effect of nourishing the spleen and stomach, replenishing Qi and blood, nourishing the body, relieving thirst, and dizziness. It was very suitable for people who were weak after illness, lack of Qi and blood, malnourished, and weak spleen and stomach.
Beef offal also warmed the spleen and stomach, nourished the liver and kidney, nourished the blood and warmed the meridians, protected the gastric mucosa, nourished the liver, improved eyesight, increased the resistance to high temperature, promoted the growth of the human body, promoted the development of brain cells, anti-aging, moistened the lungs, stopped coughing, stopped bleeding, nourished the blood and cleared the milk, and protected the heart and lungs.
In short, this delicacy was not only very delicious and had a touching sad story, but it was also very nutritious. Eating it was very good for the human body and could greatly improve one's immunity. Because it was more spicy, eating this delicacy could also keep one's body warm in winter and make one's body feel less cold.
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