Chapter 494 Jade Dew Frost
It’s really thanks to “Zhang Dashao”!
Under his guidance, Ning Weimin got soup stock noodles and old noodles one after another, and everything was amazing.
For the catering industry, it is a guaranteed tool to make money.
This undoubtedly further strengthened Ning Weimin's sense of expectation for the other two promises of "Zhang Dashao".
He believes that the menu compiled by "Zhang Dashao" must also be outstanding, and the person who introduces him must also be extraordinary.
It must be said that Ning Weimin's intuition is quite correct.
What is an expert? That means there are never any mistakes.
A few days later, the weekend came again. The menu handed over by "Zhang Dashao" really lived up to expectations.
Ning Weimin gained insight again and received a big surprise.
When it comes to the highlights of this menu, or its unique advantages, there are three main points.
First of all, the menu of "Zhang Dashao" is not like Beihai Fangshan or Tingli Restaurant.
The restaurant has a nice name and specializes in luxurious dishes. It is a feast for the eyes with delicacies from the mountains and sea.
Lest the banquet and the names of the dishes lack momentum and be unlucky.
The old man’s menu is almost based on the ingredients’ real names.
Therefore, the taste and ingredients are basically discernible, and it looks quite plain.
However, there are many dishes that should be fresh.
This is all something Ning Weimin has never understood before, and it looks quite fresh.
Secondly, the menu ordered by the old man is not static, but changes according to the four seasons of spring, summer, autumn and winter.
In what season, what should you eat, a combination of meat and vegetables, and a complementary diet.
This is not only beneficial to people's appetite, but also beneficial to people's health. It is quite scientific.
As for the production cost, the old man also made a distinction between high and low according to today's prices.
This gives customers one more choice, and it’s up to you to be rich and frugal.
There is one last thing, and that is the word "全".
This "complete" does not reflect the complete range of delicacies from mountains and seas, nor does it reflect the comprehensive range of various cooking techniques.
But it is reflected in the complete program and category of dishes.
The menu given by the old man is in addition to the dried fruits, fresh fruits, candied fruits, cold dishes, hot stir-fried dishes, large dishes, and pasta that are usually included in banquets.
Additional content has also been added on tea drinks, tea food, hanging stove barbecue, fried goods, pastries, porridge, snacks, desserts, side dishes, and even special specialty foods.
It can be said that the menu listed by the old man is the most comprehensive menu that Ning Weimin has ever seen in his life.
Although it is not a Manchu-Han banquet, but in terms of highlighting the palace flavor and official banquet, it is obviously better than the Manchu-Han banquet in ordinary people's concept.
For example, the summer banquet is in season.
The specific content is as follows:
The first official seat (ten people)
Tea: go to Fengxiang tea for a taste
Four fresh fruits: peach, Mare milk grapes, lychees, honeydew melon
Four candied fruits: candied white pears, candied ginkgo, dried melon strips, and dried apples
Four dried fruits: sticky walnuts, sticky pine nuts, honey hazelnuts, and creamed almonds
Four products of table pastries : Jade Dew Cream, Rose Cake, Pea Yellow, Aiwowo
Four cold meats: Roasted mutton, mixed shrimp kidney, minced white meat with garlic, mustard duck feet
Four side dishes: Eight-treasure vegetables, dried orchid beans, Baihua chicken jelly, vegetarian eggs
Four stir-fried dishes: It's like honey, soft-fried sweet and sour pork, stir-fried squid, jade bamboo shoots and fern
Four Seas: braised shark's fin, (with the main dish: braised fish maw, braised fish bone) clear soup jasmine (with the main dish) Vegetable stew bowl: braised duck tongue, braised chestnuts), rock sugar bird's nest (braised bowl with main course: steamed lotus seeds, peach soup), crab roe (braised bowl with main course: fish fillet, sea cucumber)
Two snacks: fried bananas, sour soup
(Note: Sihaihai adds two snacks, which can be replaced with the same-grade Desheng Bao and Su dish, or a set of roast duck in a hanging oven, and a boiled suckling pig) )
Four meals: fried camel hump shreds, boiled three slices, sweet and sour cherry meat, mussels and shrimp soup
There are also porridge and rice to accompany the meal: lotus leaf porridge, glutinous rice porridge, soy milk porridge, mung bean porridge, and ten kinds of porridge and fruit, you can choose from
After-dinner desserts: almond tofu, dried fruits, you can choose from
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Farewell to the fragrant tea
The second official seat (ten people)
Tea drink: go to the fragrant tea
Four fresh fruits: banana, grape, longan, watermelon
Four candied fruits: candied green plums, candied dates, preserved peaches, dried apples
Four dried fruits: peanut sticky, pine nut candy, strange-flavored beans, fried almonds
Four kinds of pastries on the table: jade dew cream, mung bean cake, poria cake, su leaf pastry
Four cold meats: white chopped chicken, fried jade spring sticks, cold red scallops, and flower jelly
Four side dishes: eight-treasure vegetables, cucumbers with shrimp oil, cherry blossoms, and kimchi
Four stir-fried dishes: fried diced duck in soy sauce, golden meat, braised fish fillet, fried fresh mushrooms
Four seas: milk Fish maw with sauce, (served in a bowl with the main dish: braised water chestnuts, braised kudzu rice) tuberose soup (served in a bowl with the main dish: braised lily, braised loofah), crabmeat and sea cucumber (served in a bowl with the main dish: braised diced shrimp, Braised dried razor clams), peach blossom pan (braised bowl with main course: candied plums, candied yam)
Two snacks: fried spring rolls, mixed with sprinkles.
(Note: Sihaihai adds two dim sum dishes, which can be replaced with the same-grade Desheng Bao and Su Pan, or a set of hanging oven roast duck, one roasted chicken with pine needles, and two roasted pigeons)
Four meals: Su Zao pork elbow, tile fish, Bazhen tofu, winter melon and silzan
Porridge and rice are also included with the meal: lotus leaf porridge, mung bean porridge, and six kinds of porridge and fruit, you can choose from
After-dinner dessert: Ninaizhi cheese, dried fruits, optional
Farewell with a cup of fragrant tea
Third banquet (ten people)
Four cold meats: glutinous rice and lotus root, pork chops with ginger juice, five-spice quail eggs, shredded chicken mixed with cucumber
Four side dishes: shredded spicy cabbage, mustard cubes, milk melon, golden cake
Four stir-fried dishes: slippery Braised tenderloin, braised fish fillets, fried eight pieces, stir-fried three delicacies
Four Seas: Braised Pork in Vinegar, Grilled Prawns, Peach Blossom Pan, Jade Soup
Fourth Pastry: Donkey Rolling , kidney bean rolls, wishful rolls, glazed cake
(Note: The Four Seas plus two dim sum dishes can be replaced with the same-style De Sheng Bao plus Su Pan, or a set of hanging oven roast duck plus a pine needle roast chicken)
There is also porridge and rice with the meal: Lotus Leaf Four kinds of porridge, mung bean porridge, and porridge and fruit, you can choose from
Dessert: Assorted Watermelon Cup
I have to admit, even just looking at this summer menu, it is already very satisfying. From it, you can realize the advantages analyzed earlier.
First of all, let’s talk about the distinct levels. From the names of the dishes, you can clearly see the changes and differences in the quality of the dishes at each level.
And among the three levels of banquets, only the lowest level of casual banquets can match the number of dishes and the program of Fangshan Restaurant and Tingli Restaurant.
The advantage of this is that, first, it makes it easier for customers to make choices based on their own needs.
The second also means that if you really want to sell the official seat, the price will at least be doubled for the casual seat.
Even if Ning Weimin orders the dishes at a lower unit price, the price of an official table can easily exceed that of Fangshan Restaurant and Tingli Restaurant.
What's more, there is an important difference between official seats and casual seats that needs no explanation.
The portions of the dishes at the official banquet are small, so that one person can only taste one bite. Otherwise, there will definitely be too much to finish when there are so many dishes.
That is to say, excluding rare ingredients, the cost of an official banquet is actually not much higher than that of a casual banquet.
This is very convenient for making huge profits, which is exactly what Ning Weimin wants.
In addition, judging from the content of the dishes, such a menu is also quite attractive.
There are no auspicious dish names such as "Phoenix wearing golden clothes", "Phoenix lying on the nest", "Songhe Yannian" and so on. Instead, you can intuitively see the ingredients and combinations of the dishes.
Originally, because of the hot weather in summer, people have little appetite.
Because of this, the menu has both a seasonal feel and a fresh and elegant taste.
When it fell in Ning Weimin's eyes, it made him salivate and made him hungry.
I really wish that the restaurant would open as soon as possible so that I could take advantage of it.
What's more, there are some things that he has never heard of or seen before, and his curiosity is also greatly increased.
For example, the jade dew frost in the pastry is a rather abrupt example.
Think about it, among all the simple dish names, such an elegant name suddenly appeared.
Certainly confusing.
So Ning Weimin couldn't help but ask.
"Master Zhang, what is the 'Jade Dew Frost' in the pastry at the first official table in summer? Why have I never heard of this thing?"
"Zhang Dashao" knew everything, There’s so much to say.
“Yulushuang, a pastry, originated in Jiangsu. It is made from the roots of Trichosanthes trichosanthes, ground into fine powder and steamed with mint icing sugar. Eating this in summer will reduce fire and promote body fluids, and is sweet. It’s not bad for the stomach, it’s the best.”
“The taste of this pastry is very delicate, with a refreshing mint flavor. It was tasted by Qianlong when he went to Jiangnan. It was so delicious that the emperor was so impressed. There were so many praises that this item was immediately listed as a tribute to the Qing Dynasty. Later, the method was spread to the palace, and the inner pastry room of the Qing Palace learned it. "
"Now, I am afraid that even Jiangsu itself has learned it. No more. This is the most authentic palace thing. You have never heard of it. But I can teach you how to make it. If you want to restore it, you can find the raw materials and make it again. Difficult.”
"Ouch! That's great!"
Ning Weimin was overjoyed when he learned the details.
He never expected that he would get such a big advantage by inadvertently.
This jade dew frost sounds delicious and fragrant. If he could make it, he would be able to beat others.
"Master Zhang, of course I do. I originally thought that the details of the palace are the strengths of Beihai Fangshan. I just can't do it if I don't follow their lead. I never thought that you, old man, can do whatever you want. My problem was solved immediately.”
"Hey, with this Jade Dew Frost, from now on I will have a unique signature that no one else can compare with. It doesn't mean I can't be the best!" What's so new about Pea Yellow, Aiwowo and the like? Nowadays, Niujie is everywhere. Isn’t it easy to buy? I have to say you are awesome! You are the real expert on what to eat in the palace! "
After a few compliments, he picked up the menu and continued to read down. Ning Weimin couldn't help but become more curious.
"Hey, Master Zhang, what about the first menu this summer? What kind of dish is the jasmine soup in the official banquet? Can this jasmine be considered a big dish? I knew I could make tea, but... how do I eat it? ”
“Hi, these are seasonal fruits and vegetables...”
From the mouth of “Zhang Dashao”, another elegant word that Ning Weimin had never heard came out. Son.
"The palace must have an unconventional side. Every summer and autumn, seasonal flowers, fruits and vegetables are indispensable. What you eat is fresh and elegant."
"That's not the only thing. Take a good look at it. , among the three summer banquets, the tuberose soup, peach soup, sweet and sour cherry meat, fried jade spring sticks, fried bananas, glutinous rice lotus root, and peach blossom pan that I listed for you are all fruits and vegetables eaten in summer. "
"As for the clear jasmine soup, this dish, like Yulu Shuang, also comes from the south of the Yangtze River. In essence, it uses clear chicken soup to stew chicken breasts and bamboo shoots. , Mushroom shreds. The ingredients and taste are quite similar to boiled cabbage. "
"The only real surprise is that when serving it, one or two fresh jasmine flowers are sprinkled into the soup in front of the guests. Immediately, the soup will be fragrant, and the flavor of jasmine is so strong, it's like magic. And it's not a bad idea to change the raw materials appropriately. The chicken breast is replaced by duck tongue, and it becomes jasmine duck tongue."
How learned! So much knowledge!
Ning Weimin is a man who always wants to save money when eating skewers. He is really the kind of person who doesn't know where to spend his money or how to spend it extravagantly.
On his own, he would never have been able to come up with such a delicious and interesting dish.
How about our cooking? It’s a university worthy of lifelong study!
How about saying that good chefs are called cooking masters!
That’s really different!
In Ning Weimin's eyes, "Zhang Dashao" was undoubtedly like "Qi Baishi" at the auction.
"Swish", the value has skyrocketed.
But it’s not over yet. This time, Ning Weimin was not allowed to boast even a few words.
"Zhang Dashao" took the initiative to explain to Ning Weimin his intentions in other aspects, which was a magnificent article.
"Okay, don't ask me one by one. It's too troublesome. I'll probably explain it to you to save you more confusion later."
"The menu I have given you, in addition to considering the cost of some raw materials and transportation issues, is mainly modeled on the real Han banquet regulations in the palace. The real full banquet is actually a pure dumpling banquet. Only the Han banquet is from all over the world. The palace has the rules and characteristics of palace cuisine. Once you understand it, the closer you can make it, the more authentic it will be."
"First of all, the emperor will follow the food of the Qing Dynasty. Adjust the diet according to seasonal changes. For example, at the end of winter and early spring, there are two hot pots. At the beginning of April in the lunar calendar, the hot pots are replaced with cold dishes. During the three months of winter, we eat glutinous rice porridge and mung bean porridge. "
"In terms of raw materials, the palace royal cuisine includes good things from all over the world. In terms of taste, it also includes Shandong cuisine, Suzhou and Hangzhou cuisine, Manchu flavor, and even some specialty foods from Mongolia, Tibet, Hui, and Korea. . So of course I have to try my best to reflect all these characteristics in the menu I compiled for you.”
“I won’t talk about the Shandong cuisine in this summer menu, you have seen it. There are too many. I just talked about Yu Lu Shuang and Hua Guo Cai, but the key point is that Man cuisine is basically not available in Beijing now. Not only Fangshan and Tingli. Weaknesses of the restaurant. I guess you are also very unfamiliar with many things.”
“Let’s talk about some of the pastries in the banquet. The Suye pastry I wrote about is the cake with paste. . This is a common pastry used by the Manchus for sacrifices. There are many sticky foods in the Qing Dynasty. There are also seasonal cakes, linden leaf cakes, eucalyptus cakes in July and August. It’s Suye cakes and paste cakes. In September and October, bean flour cakes, glutinous rice cakes, and water dumplings are all used to worship gods.”
"And these things are not difficult to make, such as linden leaf dumplings, tussah leaf dumplings, and su leaf dumplings. They are all made of yellow rice flour, filled with bean fillings, and steamed in a drawer. To put it bluntly, they are the most common in the Northeast. The only difference between the sticky bean buns is the leaves. However, the flavor is naturally different as long as you can find these leaves. ”
"As for the sour soup and steamed rice noodles in the dim sum below, these are also ancient Manchu noodles. They are both good for refreshing the heart and moisturizing the stomach in summer, and they are still not difficult to make. The sour soup is fermented by milling corn A kind of thick noodles made from rice noodles with a smooth texture and refreshing taste. The noodles are made from buckwheat noodles or Northeastern sticky sorghum rice flour, hydrated and kneaded into thin strips, cooked in a pan or pan-fried, and then mixed with braised sauce. The texture is chewy and very delicious.”
“In short, these things may not be considered ordinary, but with these things, your palace meal can truly have a Manchu flavor, because this kind of thing is the hometown of the Manchu people. The food came to the capital with Shunzhi from the Northeast. It is definitely not the minced meat biscuits of Fangshan. It has an unknown origin and origin.”
(End of this chapter)