Zhang Dashao had known that Ning Weimin would be back today.
Because Kang Shude told him the news several days in advance.
Furthermore, Kang Shude also cordially invited him, saying that on New Year’s Eve, he hoped he would come and see his garden. By the way, the old and young men would gather together, sit together and drink a few cups, and everyone would be lively and lively. .
So don’t look at Zhang Dashao as a man who pays attention to old etiquette.
He was determined to spend New Year's Eve only at his own home, where he had to kowtow and make offerings to his ancestors.
But during the day, he was still willing to show off to Kang Shude and come to the garden here to have a drink and chat with the master and apprentice, old and young, and join in the fun.
That’s right, Zhang Dashao is quite arrogant and colorful, and he treats most people with dignity.
But then again, there are people, right?
He is not like this when it comes to those he likes and has the ability to do.
Kang Shude, that is a good match to start a business with.
Being almost the same age and having similar life experiences, they have the same views on many things.
As I get older, it’s rare to have such a trustworthy friend.
Ning Weimin, that can be regarded as his old friend.
What's more, this guy did a great job in Japan and earned a lot of foreign exchange from the Japanese. He lived up to his help and advice.
Zhang Dashao is also quite pleased and proud of this.
He really wanted to see Ning Weimin and ask him personally how this kid was doing in Japan.
In addition, the Palace Food Culture Research Association funded by Ning Weimin is also a serious matter.
In the past six months, the person who picked him up and dropped him off there has taken Zhang Dashao to several symposiums and filmed several interviews with him dictating the organization of the imperial kitchen.
The second key to treating him as a guest is to really brainstorm ideas.
He got together with those cultural figures, historians, and the last king and grandson, and compiled a lot of information on famous dishes that not many people have heard of today because of the high requirements for technology and raw materials.
Zhang Dashao himself also wanted to have a good chat with Ning Weimin about the cooking methods of these dishes, listen to his suggestions, and see if they can still meet the needs of today's society, or if there are possibilities for improvement.
It goes without saying that since everyone from Zhang Dashao is here, even if Kang Shude has made it clear that he is not required to cook, he should have a good rest for two days and eat ready-made food when he comes. Of course, this famous chef cannot be idle.
He must be busy in the kitchen and show his skills to everyone.
In addition, Kang Shude had prepared a lot of ready-made New Year dishes for the New Year, so the meal at noon that day had actually been prepared long ago and was waiting for Ning Weimin to come back.
Whenever you want to eat, you can have a seat at any time.
No, when Ning Weimin and his American "cousin" talked about the restaurant, Kang Shude immediately remembered this problem.
The old man quickly asked everyone to move.
“Hey, it’s already dinner time, why are we still chatting here? Let’s go, since everyone is here, how about we go to the dining room now and chat while eating?”
In this way, at the initiative of the old man, everyone got up happily, left the north room, and went to the flower hall of the east room together.
There is no doubt that the meal at noon today is very grand for everyone.
After all, it’s the Chinese New Year.
There are so many people, young and old, gathered together in a lively manner. The scene itself is very happy.
Especially eating in such a big garden is a unique first time for most people.
You must know that this is a half-acre garden comparable to Prince Gong's Mansion and Wanyan's family. It is a private residence built by the richest man in the capital for himself.
If this is not a luxury house, then I am afraid that the standard of luxury houses can only be in line with the Forbidden City.
Not to mention Luo Guangliang, Xiao Tao and Mi Xiaohui, who were born in ordinary families, these children will never have such an experience.
Even the famous chef Zhang Dashao, the son raised by the old lady in the United States, and Japanese stars like Keiko Matsumoto have never been seen before.
Everything in this garden makes everyone feel as if they are in ancient times or walking into a story.
I can’t help but think of words describing the luxurious mansion, such as “The Marquis’s entrance is as deep as the sea”, or “Singing and singing return to the courtyard, and lights come down from the balcony”.
How can you not be excited?
Of course, for Kang Shude and Miss Jiang Si, it is even more special.
Because they grew up here and separated here, almost all the memories of their youth are condensed here.
Today, two people can meet again after many years and sit here together again.
This matter is like a dream to them, something that is simply unimaginable.
Their respective moods are so surging, they are really full of mixed feelings and have countless things to say.
Just when they met, they had already cried a lot.
No matter what happens at this time, you have to hold back in front of the younger generation and hide your excitement in your heart, otherwise it will be degrading.
In addition, Ning Weimin also came back, bringing his Japanese celebrity fiancée with him.
To be honest, not only the young people looked at them and laughed, but they also had a lot of things to say and didn't know how to ask.
Even the older people looked at the young couple happily and secretly thought about what to say to them.
But then again, although the food is ready-made and basically prepared, it still has to be put on the table after all.
If you want to really sit down and talk properly, it is not yet time.
So the older generation and the younger generation divided their work.
Kang Shude personally came to arrange for several important guests to be seated.
Because it is a round table, there is no absolute chairman.
He took the middle as the dividing line, and he himself accompanied Zhang Dashao on the left, while Miss Jiang Si and her son sat on the right.
Ning Weimin was responsible for leading the younger generation to serve various dishes one by one, and was extremely busy. But speaking of it, the one who attracted the most attention at this moment was Matsumoto Keiko.
Because she is a guest from afar, these tasks of serving soup and pouring water should not be her job, not to mention she is a big star.
At least in everyone's mind, her identity is unusual. Whoever comes to do it should not do it to her.
But she didn't take it seriously and took the initiative to help. The key is that she did a very good job.
Serving the food on the table is not rushed, but very efficient.
And the manners are elegant and dignified, which is simply reminiscent of the pictures of ancient ladies, and it also gives people a very beautiful feeling.
It can be said that these young people who are busy serving food should set an example to follow.
This scene couldn't help but make the old people here nod secretly.
Originally, she looked like a charming young lady who had no fingers in the spring water.
But I didn’t expect that in addition to being able to go to the hall, I could also go to the kitchen.
For this reason, everyone thinks that Ning Weimin is lucky to find such a girl without any choice.
Even Kang Shude, who had not yet formally agreed to their marriage, saw this scene, his eyes showed a kind light that represented appreciation and recognition.
To be sure, there are more people than there is strength, and it doesn’t take much time. Not to mention that a round table with a dazzling array of dishes is laid out, and even the drinks are filled by everyone.
At this time, all the juniors who were working did not make any noise. Instead, they acted like good children after sitting down and waited for instructions from the elders with a wink.
This scene looks extremely interesting, as if they are all children who have not grown up, waiting eagerly to hear these elders tell them stories.
After many negotiations between Kang Shude and Zhang Dashao, Kang Shude finally made the opening remarks.
Looking around at everyone present, Kang Shude spoke, "Everyone knows that Master Zhang and I are both lonely. Originally we could only celebrate the New Year alone, but today we are fortunate to be able to have a crowd of friends. This is good. And it's a coincidence that thanks to everyone's blessing, I can meet my old friend again today. This is a great event that I am overjoyed to have fulfilled my wish. There are no words that can properly express my mood at this moment. Not much to say, it’s all in this glass of wine. In short, it’s our honor and our destiny to have so many people spend this New Year’s Eve with us brothers. A thin glass of wine, thank you all..."
At this point, of course, everyone stood up to greet me, clinked their glasses together, and cheered.
In this way, everyone said auspicious words for every new year and festival, and it was really lively.
But as soon as the toasts were over, Xiao Tao couldn't resist his desire to show off and started teasing.
"Old man, please don't be polite. No matter what you want to thank, you should all deserve it. In fact, being able to accompany you is also our blessing. Otherwise, how could we eat in such a good place? You see This big table of good wine and good food is all thanks to you, a rich man?”
This guy is really not afraid of making a fool of himself, and he made everyone laugh with just a few words.
But he didn't expect that as soon as he finished speaking, Kang Shude refuted him again.
"No, no, why don't you say that you are stupid? It's such a good wine and good food. You shouldn't thank me if you want to thank me. Although I am the one who is hosting the guests, I didn't prepare anything. I just bought some capital. Every household has New Year dishes, nothing special. Master Zhang came here early in the morning and has been busy in the kitchen, so everyone must know that the main dishes that really make the scene today are all made by Master Zhang. He said that the cooking techniques required for this big casserole are a famous dish that has almost disappeared. If it weren’t for Master Zhang, none of us would be able to eat it. "< br>
He even said specifically to Miss Jiang Si, "Although you have eaten all over the capital in the past, the chefs you have tasted may not be as good as my old brother. Today there is a dish cooked by him Washing the dust for you, that is what complements each other. One of you is good at eating, and the other is good at cooking, which is also a good relationship. Believe me, as long as you have eaten his food, I am afraid that it will be tasteless if you eat other people's food. ”
< br>As soon as these words came out, the fourth lady’s eyes suddenly lit up and she was filled with anticipation, and she said straight away, “That’s great. I’m in the United States. It’s hard to eat delicious home-cooked meals, let alone famous chefs’ dishes. A few times. It seems good to come back. The capital is still full of hidden dragons and crouching tigers. Otherwise, there would be no famous chef like Master Zhang. Thank you, Master Zhang. I have to give you a toast..."
This After saying this, everyone's next glass of wine was naturally given to Zhang Dashao.
Perhaps I was caught off guard by the sudden compliment.
Zhang Dashao hurriedly raised his glass to socialize, but he drank a little too quickly.
Finally, I put down my glass and coughed twice, and my face started to turn red.
After toasting, everyone naturally moved their chopsticks and tasted the "Chai Handled Duck" made by Zhang Dashao.
This dish is really not that easy to make. The production process is extremely complex and time-consuming. It takes two days to make a duck.
It can be said to be a wonderful work among the palace duck dishes.
Zhang Dashao went to the market to buy the raw materials himself, and had to choose Zhongfei Jingcheng White Duck.
The mushrooms are also the chicken mushrooms he picked at his own exclusive place.
Slaughter and dry, chop off the arms and legs, marinate with seasonings overnight, take out from the small vat, and steam for half a day.
First steam the duck, remove the bones and leave the meat, cut it into long strips, cut the ham, winter bamboo shoots, and mushrooms into long strips of the same size. Soak the kelp shreds in warm water until soft and wash them. Tie one piece each of ham, winter bamboo shoots, and mushrooms with shredded moss and kelp, and put the tied "firewood handle" into the stew pot.
Add the pre-stewed and filtered duck soup to stew. The stewed soup will be amber, light yellow and clear.
This dish is shaped like a bundle of firewood, so it is called Chaiba duck. However, due to the complicated craftsmanship, few people can make it anymore.
Even Zhang Dashao only uses the traditional steaming method, and the soup is decanted at the end. The flavor is enhanced by pouring the bright gravy with chicken fat at the end.
And the method he used to make this dish today is steaming and stewing, so there is soup to drink.
This technique was taught by Fu Jie, the grandson of the last emperor, at the Palace Food Culture Research Association.
Later, through a retired cultural and historical expert from the Forbidden City, I checked the food menu of the Jiaqing Dynasty. After several comparisons, I finally confirmed that this practice still existed.
But trouble is trouble, but the effort is definitely not in vain.
The Chaibang Duck produced in this way has a rich duck flavor in the soup, as well as the fresh aroma of mushrooms, the mellowness of ham, and the addition of winter bamboo shoots brings a touch of refreshment.
After drinking the soup, slowly chew the shredded duck "Chaibao", which is salty, fresh, soft and crispy. Several ingredients with different flavors and textures collide, blend and transform with each other in the mouth, forming a unique taste landscape, even It's interesting.
It is much better in taste and fun than purely steamed Chaiba duck.
In fact, after everyone tasted it, they were full of praise.
Xiao Tao was so fragrant that he couldn't think of anything to say.
I finished one bowl quickly and scooped up a full bowl. I couldn't stop eating it. It seemed that if I wasn't careful, I could swallow it with my tongue.
Miss Jiang Si is well-informed, and after tasting this dish, she couldn't help but be in a daze.
After a long while, I finally finished tasting it and let out a long sigh of relief.
"Smells! It smells so good! It is indeed the work of a famous artist to make such a rare dish with such a simple and long-lasting taste." (End of Chapter)