Shenhao UP Lord

Chapter 246
"Brothers, don't you remember the last Guangzhou Taishi dish?"

"Is it a fighter jet from a private kitchen?"

"Is there any unfinished feeling?"

"Don't worry, Brother Xu will satisfy you again today!"

It’s been a long time since I made food content. The next day, Ding Xu asked Xiaoya to make a reservation for Tan’s cuisine, which is said to be on par with Taishi cuisine. Now it’s even famous in Beijing?
"In [-], Tan Yongqing and Zhao Lifeng passed away one after another. Miss Tan Lingrou took charge and the cook Peng Changhai took charge of the business and continued the business. In [-], Tan Lingrou went on business, the cook Peng Changhai was in charge of the red case, Cui Minghe was in charge of the cold meat case, and Wu Xiuquan was in charge of the white case. .”

"Later, we moved out of Tan's house and operated in Guozi Lane. In [-], Peng Changhai, Cui Minghe, and Wu Xiuquan joined the public-private partnership. Tan Jiacai moved from Guozi Lane to Encheng Residence in Xidan.

"In [-], Xidan Shopping Mall was expanded, and Quyuan Restaurant was merged into Enchengju. Since then, one room has two dishes. In [-], the Prime Minister personally arranged for Tanjia Cuisine to be located on the west seventh floor of the Beijing Hotel, which continues to this day."

After Ding Xu introduced the cause and effect, he stood at the door of Tanjia Cai and said with a smile: "What Private Kitchen Cai wants is the energy to show off, right?"

"Needless to say, Taishi cuisine, Mr. Jiang has retired from the world. If you are not familiar with it, you can't even think about trying it."

"Although Tan's cuisine is open for business, there are still many rules. For example, no matter who is treating the guests, they must include the host of the Tan family. Each time there are three tables, no matter whether the guests are acquainted with the Tan family or not, extra settings must be provided for the host. For a seat, the owner always wants to come and have a few bites and chat with him."

"Another unwritten rule is that no matter how powerful the diners are, they must come to Tan's house in person to eat Tan's food, never takeout!"

"Don't you believe this? The war-torn Republic of China did not care whether you were a senior leader or a socialite. Want to have a bite of Tan's food?"

"Clean up and come visit me!"

Ding Xu chuckled. It is said that the Republic of China had four major private cuisines: Duan's cuisine in the military, Wang's cuisine in the political circle, Ren's cuisine in the business world, and Tan's cuisine.As the situation changed, the other three families quickly declined, but Tan Jiacai was the only one that stood out, and has remained popular ever since.

To put it bluntly, no matter how good the taste of the food is, it can't be any different. According to my opinion, the more pretentious and rules the private kitchen has, the better it will sell. I can't help it, people are just so cheap.

Not always the best?

Because of the communication in advance, people allowed to shoot, all kinds of resplendent gates, carved dragons and phoenixes everywhere, very grand.There are three dining rooms in one restaurant. The furniture is all rosewood and red sandalwood, with flower bonsai, celebrity calligraphy and paintings, and antique shelves are all high-quality ancient porcelain.

"Did you see? When the guests enter the door, first sit in the living room and serve tea and dried fruit. After all the guests are present, enter the dining room and sit around the table, ten people per table."

The camera looked around, and it was more magnificent than Taishicai here. After all, at the feet of the emperor, this face is what you want.

"Tan's cuisine has been passed down to the sixth generation today. The head of the restaurant is Liu Guozhu, a national special cooking master. He was a spoon at the Beijing Hotel back then."

"It is said that there was an internal cooking competition, and one of the projects was to debone a whole chicken. Yes, you just use a knife to remove the bones from the chicken. Sounds easy?"

"The whole process cannot exceed 1 minute!"

"After taking the meat, we have to make a stir-fried chicken with green peppers. The chef with the fastest movements wins. Liu Guozhu took first place with a time of 3 minutes, 1 second and 6 seconds."

"Later, I worked as the executive chef at the VIP Building. The dishes here are based on family cuisine, and the most important thing is slow cooking and careful cooking. One soup can be simmered for more than ten hours. All the basic operations are followed."

Half an hour later, the waiter served the dishes, including barbecued pork, braised duck liver, garlic scallops, spiced fish, soft fried chicken, and grilled sausages.The six appetizers are served hot, and the aged Shaoxing rice wine is also served hot.

After the camera was shown, Sakura couldn't wait to pick up a piece of fish. She didn't eat in the morning and was waiting for this meal. Who made Taishi not eat the food last time?

“Spiced fish is delicious!”

"Well, why is this fried chicken like this?"

"Wow, this is the first time I've eaten duck liver!"

Ding Xu was helpless watching Sakura playing tricks. After so many videos, he was already familiar with the four major flower vase fans. Can he tell the difference every time he watched the barrage?
As soon as Sinan appeared on the stage, he said: Damn it!so big!Slobber!

As soon as Shishi appeared on the stage, she said: I can!Can play for a year!Queen, come and beat me!

The appearance of the dog dumpling is: cute!Sister Tuanzi loves you!Call twice to listen!

It was so easy to get to Sakura, it was overwhelming: Hahaha!so funny!No one will obey you!

In private, Gou Tuanzi broke the news that at the beginning, he was dissatisfied with various things, and even secretly registered several vests to scold others?

You got used to it after playing around with it, but now you have completely seen the reality, and you are running further and further on the road of being funny?
According to her words: My mother's upper body is inferior to Sinan's, her lower body is inferior to Shishi, and her skin is not as thick as a dog's.
Not funny than waiting to die!
Ding Xu naturally enjoys the success of this style of painting. The four vases he originally selected were Yan Slim, Huan Fei, Spring, Summer, Autumn, and Winter. After such a long period of hard work, he finally gained recognition from fans. What does that say?

Good-looking skins are the same, and interesting souls are one in a thousand.

"Today's head dish is braised shark's fin?" Ding Xu slowly scooped up a spoonful of shark's fin in front of the close-up, only to see that the color is bright yellow, rich in gelatin, the wings are thick and slightly sticky, and the meat looks like fat?
Can't help but take a sip of the soup, um, it's bright and moist, just like the dragon robe of the Qing emperor, full of domineering.

"Hey, this shark's fin is so simmered that brother Xu can only use four words to comment: crispy and soft."

"It tastes delicious but doesn't feel salty. It's sweet but not sweet. Use sweetness to enhance freshness and use salty to enhance fragrance. What a wonderful word!"

After taking a few sips, he still wondered: "What ingredients make the soup turn such a color?"

"How does it taste?" At this moment, the door was pushed open, and Liu Guozhu, who was in his early fifties, walked in, just in time to hear a smile and said: "The whole wing of Luzon yellow meat has been boiled for six hours. As for the color, there is another secret!"

Everyone stood up, exchanged simple greetings and sat down again. Since it was a show, Liu Guozhu naturally pretended to face the camera and said: ""Butter chicken, produced in Inner Mongolia, local free-range chicken, the color of the meat is yellowish. It will be golden yellow. "

"There are also seashells, fish maw, Liao ginseng, ham, etc. in the chicken soup. Of course, with the same ingredients, others will never be able to make this kind of soup. It belongs to the Tan family's century-old secret technique, isn't it amazing?"

Ding Xu gave him a thumbs up. I give this show 99 points.

I'm afraid you will be proud of the rest!
The next dish is braised fish maw with crab meat. Seeing Ding Xu take a bite of the fish maw, he said to himself, "This is an innovative dish I made based on shark's fin. It uses another magic weapon of Tan's cuisine, yellow soup."

"Fish maw is usually made in water, but this dish is made in oil. The dried fish maw is made directly with low-temperature oil. After several changes in oil temperature, the fish maw is fully expanded and has a fine honeycomb shape inside. When the soup slowly absorbs go in..."

Ding Xu was speechless, his expression said everything.Crab meat and fish maw are already very delicious, coupled with the rich yellow soup?
perfect!

(End of this chapter)