Chapter 583 Two points of red in the ten thousand green bushes
During the Qing Dynasty, Li Kang, Yong and Qian dynasties, it became a summer resort.
Dynasties change and hot spots emerge. Today, Beidaihe, five hundred miles away from the summer resort, has become a new summer resort. Whenever it is hot summer, the "gold content" of its core villa group is particularly high.
In one of the villas, a banquet is being held today.
A banquet cannot be separated from a banquet, and for a group of elderly people, the banquet basically does not include alcohol, so the food becomes the focus.
This is not a state banquet, but it is better than a state banquet. The banquet was arranged by four national-level chefs, one of whom is good at Sichuan cuisine, one of whom is good at Jiangsu and Zhejiang cuisine, and the remaining two, one is good at Hunan cuisine, and the other is good at Hunan cuisine. Cantonese cuisine.
In fact, chefs at this level are basically familiar with all cuisines, and it is rare to say that they can only do this but not that.
But people's energy is always limited, and the areas they are particularly good at are also limited.
But at this level, to say that they are good at something means that they are absolutely good at it. They are one of the best in the whole country, or in other words, if they claim to be second, basically no peers will jump out and dare to claim to be first.
There may be peers, but there will be no transcendence.
In game industry terms, they are all t0 players, standing at the highest level in this field.
Today’s banquet includes Kung Pao chicken, twice-cooked pork, sweet and sour pork with pineapple, garlic pork ribs, West Lake vinegar fish, fish head in casserole, biluo shrimp, braised eggplant, three delicacies braised in oil, boiled cabbage, etc.
In addition to taking into account the tastes of the guests, from the perspective of the elderly, the main considerations are light, fresh, soft, and glutinous, and heavy flavors such as salty and spicy are excluded. This also has a higher level of chefs. Require.
For example, when it comes to boiled cabbage, the person who is the best at it is the one who is the best at it. This person has been making boiled cabbage for about forty years, and his skill in making the soup is considered to be the pinnacle of excellence.
After a chief once tasted it, he was full of praise and commented on the spot: "It is colorless but has a delicious taste."
Another example is the braised eggplant. The chef who made this dish had experience in the Great Northern Wilderness. At that time, the local area was extremely short of supplies, which was even more obvious in terms of food. This chef, who was not a chef at the time, was Part of the time, the only thing he can use is eggplant.
So for about ten years, he devoted all his energy to eggplant, roasted eggplant, stewed eggplant, grilled eggplant, sauced eggplant, vegetarian eggplant, meat eggplant...
Time passed slowly, and finally, his braised eggplant was perfect.
Other dishes and other chefs are mostly similar.
In fact, each of these chefs can be said to be an heir of "intangible cultural heritage", or not only an heir, but also a pioneer.
Some of them will recruit apprentices, but in this industry, talent is very important. It is absolutely true that "God rewards you with food." The highest craftsmanship and the best taste cannot be taught or learned. They belong to everyone. The chef’s talents and unique skills.
Sometimes, the resignation of a chef can even arouse the regret of many leaders, because such a dish or dishes will never be eaten again!
At noon, the banquet began.
Dishes are placed on the ground one after another.
Some chiefs like kung pao chicken, some like garlic pork ribs, some like fish heads in casserole, and some like boiled cabbage. This is based on the taste of each chief.
Every leader can find his favorite two dishes at the table.
But today, the most popular one is not the favorite of every leader.
If you like Kung Pao Chicken, you only ate two chopsticks of Kung Pao Chicken today. If you like garlic spareribs, you only ate one sparerib today, no, just half of one, and you haven’t finished even one!
I like the fish head in casserole, and I wanted to wait until it was cold before eating it, but in the end, I never touched it again.
Those who like braised ground and three delicacies in oil, from beginning to end, that is, at the beginning, I stretched out my chopsticks and picked up a piece of white and tender bamboo shoots. After that, this favorite dish in the past was forgotten.
In fact, it's not that I forgot, but I just didn't care.
Today, there are two dots of red among the 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. They are no longer pineapple and Biluochun tea, but replaced with cherry tomatoes and lotus leaf tea.
Although they were certain and confident, this was the first time and the chefs, while full of expectations, were still a little bit uneasy.
As a result, it didn't take long for them to wait for new instructions.
continue.
Keep doing it.
Another plate of sweet and sour pork with pineapple and shrimps with bisnails.
Then, playing one more set turned into playing two more sets, and then, playing two more sets turned into playing three more sets...
Finally, several chefs were called in for questioning.
After learning the reason, one of the leaders said: "I said so!"
The cherry tomatoes and lotus leaf tea from a certain area in the northwest were soaked in juice and used in dishes by a chef who had a sudden idea.
The two dishes I tried today, especially the Biluo Shrimp. When the shrimps are soaked in cold water with lotus leaves for two hours and then cooked, there are no words to describe the texture and taste.
Faced with it, there is only one word, "eat!"
One chopstick, another chopstick, another chopstick.
One plate, another plate, and another plate.
They are all chiefs.
They are all people with level, ability, experience and culture.
But from beginning to end, the comments on these two dishes on the table were just:
"Hey, this is good!"
"good!"
"good!"
"tasty!"
"Why is today's food so delicious? Geng Datou is not at this level."
Over and over again, that's all, with "good" and "delicious" as the center, and nothing else. People can't help but feel anxious about their words. If someone who doesn't know hears it, most of them will think that this is
A group of old country men, the kind who have never been to school or literate, and have never even eaten any good food!
Light and refreshing.
Light and flavorful.
Eat and feel full.
Eat to refresh yourself.
The leaders were eating with great interest and talking lively.
Unconsciously, the banquet that started at noon even lasted until past four o'clock in the afternoon! While the food was still being served, the health care staff had to come on stage and whispered to the chefs: "Just say no, we didn't prepare enough today.
Let’s talk next time.”
The chef smiled bitterly and took the blame.
But the chiefs did not blame them, but almost all of them ordered:
"This is a good idea. If you try it more and brainstorm, Kung Pao chicken, boiled cabbage, fish head in casserole, etc., can they all be improved or upgraded?"
"Waiting for your good news."
After the banquet, several leaders started making phone calls again.
"Little Wei, it's me."
"Yes, that lotus leaf tea, can you have more? It's not enough."
"In a few days, I want to take a look there. Can you communicate with Comrade Xu and make arrangements?"
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Thanks to "Scholar Dadi" for supporting me with monthly tickets.