Chapter 495: Big Dishes
“Of course, in addition to attaching importance to pasta, the more distinctive characteristics of the Manchu diet must be reflected in the main dishes. In fact, the Manchus do not eat much fish, and rarely eat seafood. Whether it is shark fin, abalone, Sea cucumbers, dried razor clams, and scallops were not highly valued by the Qing court. "
"The Qing emperors always rewarded high-end seafood products that came as tribute from Korea and Japan, or as "roe deer." In the name of "rewards," year-end bonuses are given to princes and ministers, and the dishes are not handed over to the imperial chef."
"In addition, both the banquet level and the eight delicacies are classified according to the regulations of the Qing Dynasty. The barbecue table is higher than the swallow-wing table, and the mountain delicacies are higher than the water delicacies. This shows that the Manchu people do not think that seafood is a delicacy.”
“On the other hand, the Manchu people are more interested in hunting. The Manchus cherish the game they come from, and they are a nation that is good at eating meat. Therefore, meat is the most important part of the cuisine, as well as barbecued game and pork.”
"Of all meats, pork is the most mild and nutritious, and can be eaten all year round. Therefore, the Manchu people's hobby for pork is the best in the world. Even in summer, it is indispensable, and they must be eaten almost every meal. When it comes to making pork dishes , only the Manchus are the real experts. The popular braised pork, sauced pork, and barbecued pork are all the food traditions of the Qing Dynasty."
"Even 'Little Pig Yipin' was extremely popular in the late Qing Dynasty. , there are many ways to cook it, including roasted piglet, steamed piglet, boiled piglet, steamed piglet with glutinous rice flour, grilled piglet, eight-treasure piglet, water-milled piglet, tiger-skinned piglet, honey-stuffed piglet, etc. Piglets with pine nuts, steamed piglets, smoked piglets, braised piglets..."
"These pork dishes have a great influence on local flavors. For example, sacrificial meat was introduced to Sichuan and transformed into white meat with garlic paste, and then evolved into Twice-cooked pork, such as roasted pigeon and roasted pigeon, were introduced to Guangdong and transformed into roasted suckling pig and crispy pigeon."
"Until the Qing Dynasty, the popularity of these Manchu pork dishes continued to expand across the country. Including the Qing Dynasty's preference for barbecue and game, it gradually declined. But even so, there are exceptions like Guangdong, where roasted suckling pig is still popular, and the Cantonese style of sweet and sour pork has even been retained. ”
“In short, I took into account these factors and the new standards of people’s understanding of diet, except for swallow’s wings and sea cucumbers. In addition to shrimps and crabs, barbecue seats are provided as a replacement. Although game is hard to find nowadays, roasted duck, roasted chicken, roasted pig cubes, and roasted whole lamb can still generally reflect the characteristics of the nomadic people."
"What is worth mentioning is the Shengsheng Bao that can replace the main dishes and sit alongside the barbecue in this summer and autumn menu. This kind of 'bao' is not what the Han people call meat buns, but a unique food of the Manchu people. From the title of "Deshengbao", we can see that its name should have some deep connection with marching and fighting."
"It is said that its origin was on July 5th, the 46th year of Wanli in the Ming Dynasty. The old Khan King Nurhaci led his troops to fight. When he came to a place called Qinghe, which is today's Yalu River, there was no food at all. The local farmers robbed everything they could eat and only brought it to Nurhaci. A few pigeons, some perilla leaves, cabbage and rice, and then Nurhachi roasted the pigeons and ate them wrapped in vegetable leaves. After the victory in the subsequent battle, Nurhachi decided on the ancestral system. Every year on July 5th, his sons eat "Deshengbao" to remember the hardships of starting a business. From then on, this food has become a traditional Manchu food."
"As for why. This kind of cabbage rice, which was created entirely out of simplicity, has become a core dish in our menu. This is mainly because Xi Tai's simple diet has been improved and turned into an extremely luxurious delicacy. It’s just pigeon meat and rice wrapped in vegetable leaves with yellow sauce. But after the modification, countless vegetables and cold meat dishes were added, as well as delicacies and sauces. It was like eating spring pancakes, which is equivalent to half a table.” br>"To be honest, the best thing about the 'use the dish as a bowl, wrap and eat' method is that you can have freedom of ingredients. And it has the fun of everyone working together and operating by themselves. Because no matter whether it is high-end, meat or vegetarian You can decide by yourself, and you can wrap whatever you like, and the taste can be decided according to your taste. In terms of harmony and enjoyment, it is not something that ordinary banquets can match."
"In the end, I said. One more point to emphasize is that many items in the menu I ordered seem simple, but in fact they are not. For example, the Bazhen Tofu passed down from Kangxi strictly uses soft tofu, shiitake mushrooms, mushrooms, pine nuts, and nuts. Green beans, chicken breast, ham, shrimp, and then boiled chicken soup and poured into bean curd, it’s not perfect at all.”
"Even side dishes like this mustard dumpling and golden cake are different from what you usually see. The mustard dumpling needs to be sprinkled with hawthorn, peach, and apricot candied fruit to enhance the flavor. The golden cake should not be as red and shiny as the outside. The color is like red gold. It’s sour, sweet and soft, and it’s just right. Even the fried food must be eaten with perilla salt. You can’t just use peppercorns and salt.”
“You have to do this well. Other families say it's a matter of whether a mule or a horse pulls out the food. You don't need to tell me at that time. The other two palace restaurants will know whether your food is for the common people or for the palace. , I must know it in my heart.”
“In addition, I deliberately used the names of some dishes in the palace. For example, the dish that is now called Guotai Pork Slices in the Northeast is based on the original name of the palace. , it must be called Golden Pork. The pickles that we common people call "Xueli Hong" are called Giaoying in the palace, and they are called "Winter Melon Silzan" in the palace. After autumn and winter, there are more Manchu dishes with their original names. , such as roasted lamb Wucha, Harba, Sailer slices, Lala meal..."
"At that time, we will make a careful calculation and add what we can slowly. This can be regarded as my help. Yours, restore the old appearance of the palace cuisine to the greatest extent, and pursue the original taste to the best of your ability. I think only in this way can anyone with a discerning eye know that your palace cuisine is not a deception, a swindle, or a child's play. ..."
After "Zhang Dashao" said these words, Ning Weimin not only gained knowledge, but also felt really moved.
Only then did he realize how much effort and brain cells it took to figure out such a menu.
How much knowledge and insight are needed.
Nothing to say, the old man was too worried about him and planned too hard for him. In turn, the favor he asked for was so great that it far exceeded his original expectations.
It would be a bit unbearable if I continue to pretend to be confused while pretending to understand.
So Ning Weimin took the initiative to bring up the issue of remuneration.
"Master Zhang, I am so lucky to have you as my consultant and advisor. You are my timely blessing. No, that gift can no longer represent my respect for you. "Whatever you say, I have to show it with practical actions."
"If you don't mind, how about we just set the consulting fee at 300 per month?" It’s not a job, it doesn’t require you to do anything, and it doesn’t require you to go to work. I just hope you can give me some advice in the future, and I’ll be satisfied.” Knowledge is really a treasure, it is a treasure for all the people in our country. You actually keep it in your heart and don’t use it? Hey, I feel sorry for the people of the whole country..."
"Zhang Dashao" laughed loudly after hearing this. "You have three advantages, kid. The first is that you know the goods, the second is that you are generous, and the third is that you are sweet-talking. However, forget about the consulting fee. We really don't need to mention the money."
"I have my chapter book. Since I agreed to help you, I won't put you down halfway. I have to see you set up the restaurant. Just say hello, I'm determined. As long as you listen If you are willing to do what I say, I will ensure that you beat those two companies when it comes to food."
"Okay, don't try to persuade me when you make money. , think about me again. Although I was not polite to you when I asked for rent, we were not friends at that time. I don’t care about money anymore, not to mention my monthly payment. My salary and rent are enough to cover my expenses. It’s too late to spend so much money.”
“Actually, with the help of your restaurant, I can see the authentic royal cuisine again. Living in this world is more meaningful to me. I’m not afraid of your jokes. When I reach the end of my life, I always want to leave something behind. In the past, I didn’t want to keep it. It's fate that you and I met, it's fate that you came to ask me for this palace dish, and it's even more fate that you trust me so much. Why should I help you? It's just a coincidence..."
Ning Weimin was extremely moved, but he couldn't say anything.
For no other reason than that they just don’t care about money. This is no longer something he can understand.
For a while, he really couldn't think of how to thank him.
The night he got the menu back was a very exciting night for him.
Just thinking about the wonders of these dishes was enough to make him so upset that he couldn't sleep.
If before opening this restaurant, he was still worried about the dishes, which he once regarded as his biggest weakness.
Now this idea is completely reversed.
Instead, he was vaguely looking forward to the day when he could meet Zhenzhang as soon as possible and compete with the other two restaurants in terms of dishes.
(End of this chapter)