“I haven’t smelled this for a long time. It should be the most authentic Shangzhi. It’s really fragrant, and the meat is full of fragrance… Why do I feel like I haven’t eaten meat for a long time.” Gan Zhong’s saliva almost lingered. down.
Actually, I don’t blame Gan Zhong. The main dish is Shangzhi Pork. It’s really fragrant. It is fried first and then steamed. The rich red sauce and the unique fragrance of Shangzhi make you hungry. Roast pork belly in front of people, in addition to greed, there is also greed!
“The eyes are frosty, snowy, peach blossoms, and the bone marrow is green and beautiful. I wonder if Li Taibai portrayed half of the four immortal bones when he recited this poem. Unfortunately, it has been left in the torrent of history and cannot be verified. Now, only Shangzhi is left.” Director Wang shook his head with emotion.
Shangzhi meat is precisely said to be Shangzhi and “Shangshan Sihao” have a magical relationship. In the Qin Dynasty, Wu Shi, Zhou Shu, Tang Bing, and Cui Guang, four doctoral officers who were in charge of the history books of the imperial court, saw the tyranny of the Qin government, burning books and harassing Confucians. With the spirit of cultivating nature and becoming immortal, they came to Shangshan to live in seclusion together, “going out of the cave”, to satisfy their hunger with Shangzhi.
In addition, when Emperor Gaozu of the Han Dynasty invited him with a high official and a great salary, he did not impress Sihao to come out to help each other. Therefore, his noble character was praised by people, and the Shangzhi they praised even more.
One of the most representative is naturally Shangzhi Pork.
The overall color is deep and the flesh is ruddy. Only the Shangzhi underneath is another color, and the purple becomes darker after cooking.
The aroma of meat is combined with the unique taste of Shangzhi, and the plumpness is full of fragrance, which is very pleasant.
Huo Ting was so calm that he couldn’t bear it anymore. He directly took the chopsticks and moved towards a piece of meat. As soon as he touched it, he could clearly feel the softness of the meat, because the chopsticks could sink in very easily, but they could It is very easy to take out, and the imprint left behind can also be recovered, which can be seen in general.
After observing, Huo Ting quickly moved the meat into his mouth, because it was fried pork first, the skin was originally crispy, but after cooking, it appeared soft and rotten, and the part inside had no direct contact with the oil, There is a little more tenderness, and it melts directly with a slight sip. It is not an exaggeration to say that it melts in the mouth, and the strong taste of Shangzhi also makes people feel very fresh and not greasy at all.
“It’s fat but not greasy. The most surprising thing to me is why the fat meat can still give off a smell of mountains and fields, like eating matsutake mushrooms. It’s unreasonable.”
“No matter how good his cooking skills are, it’s not molecular cuisine. He also needs to pay attention to the Basic Law! Why does Shangzhi Pork have this taste? It’s as comfortable and natural as spring water from wild fruits.” The more Huo Ting eats, the more unreasonable he feels. , the more unreasonable, the more you want to eat, one chopstick and one bite without stopping.
Yan Xiliang said that even if it’s unreasonable, you can’t eat it alone, so you also eat it: “Indeed, if you insist on saying it, it should be that Shangzhi is too good, of course, I have never seen such a good wild Shangzhi. , the cultivation is even worse.”
“But it makes sense, it should be an excellent Shangzhi that has such a taste. The quality of the ingredients here is really top-notch.” Yan Xiliang has been very concerned about the ingredients since the appearance of the jade-like cabbage. A little more attention.
However, this does not prevent him from enjoying the food at all. One piece of meat is stuffed into his mouth, which is definitely a model of eating large pieces of meat.
“One more thing, when did Chef Yuan’s cooking skills make sense?” Yan Xiliang asked back.
Huo Yan’s body trembled, trembled again, and trembled three times, causing back pain and backache. It seems that this guy, who is known as Yuan Yafeng, never makes sense.
And the owner of Director Wang’s dish didn’t say a word, and he has learned his lesson. After the famous dish of Sanpisi came up before, he gave everyone a lot of popular science on a whim. Among the historical allusions, he once again scolded the three major traitors including the supervisory censor related to it. When future generations talked about history, they were either scolding or boasting with emotion, which was normal.
As a result, he only took a few bites of the vegetables, and the rest was taken away.
So as soon as Shangzhi Meat came up, Director Wang started to eat it silently, trying to make up for the previous loss.
However, no matter how fast the speed is, with five people together, the loss is not small, and the bottom is soon seen, even the Shangzhi has been swept away, and the fresh Shangzhi has a soft and sticky feeling, a bit similar Yam, because Yuanzhou rolled it with water before using it, it slightly removed the feeling of mucus, and it tasted more refreshing and natural.
Although it was delicious, it disappeared soon. The food was served quickly, and the second dish came, this time it was the last dish of Huo Ting.
Compared with the rich color of Shangzhi Pork just now, this dish from Huo Ting is much brighter. There are only two colors, golden and black intertwined, which looks very good.
Small circles, with a yellow core in the middle, a black circle around the periphery, and then a golden circle, with bright colors and a sweet smell.
“This dish of stuffed money hair dish looks really good-looking, just because of its appearance, I believe that it can attract wealth.” Miao Zhonghua said.
This dish is usually served as the first dish at the banquets of giant merchants and dignitaries to get a good deal. This is a Chinese habit.
Speaking and eating a lot of money, and eating a lot of money, the meaning is relatively heavy, and this dish that seems to have the same sound as ‘facai’ is even more liked by many businessmen.
When Miao Zhonghua just ate Shangzhi Pork, although he was very restrained, he couldn’t hold back the taste. Even though he kept hinting that he couldn’t eat too much, he didn’t follow his orders, so he took aim at this stuffed money dish. This is vegetarian, you can eat a little more to neutralize the meat you just ate.
With this thought in mind, Miao Zhonghua quickly took a piece and put it in his mouth, the fragrance of the egg came out, and the special taste of the nostice, with a light salty taste combined with a hint of egg The fishy smell, the taste is quite good, and the soft chicken cake in the middle is soaked in the deliciousness of the chicken soup, and the taste is even better.
“This nostiness is really delicious~IndoMTL.com~ It tastes like ‘quack, quack’, plus the soft cake and a bit of chewy egg crust, the taste is progressive, salty and fragrant The perfect fusion.” Miao Zhonghua was still very satisfied with this vegetarian dish.
It doesn’t have the bland feeling of ordinary vegetarian dishes at all, but it has a rich taste, which is not inferior to the taste of meat. Although Miao Zhonghua meat is not less, but vegetarian dishes can be eaten a little more, after all, I have decided to go back and run ten kilometers Well, how can it be worthy of such a long journey? I must eat more.
And Huo Ting and the others also appreciate this dish very much. Just after eating the strong Shangzhi pork, they came up with a fresh and elegant dish, one thick and one light, just right.
The next dish is the last dish in Miao Zhonghua’s menu, Hangui Chicken Slices. This dish is also a famous dish in Qin cuisine, and it is a good product to use fragrant flowers directly.
Hangui is actually an osmanthus tree planted by Xiao He, and the fragrance of this osmanthus tree is rich and fragrant.
On one end, in addition to the color looks very elegant and elegant, the fragrance is also timeless and elegant. In the end, not only the chicken pieces but also the flowers were eaten by a few people, with a little bit of unique astringent flowers, but also very popular welcome.
After eating the taste of flowers, the next dish that came up was the Minghuang tofu ordered by Gan Zhong. This dish is also one of the eight treasures of Qin cuisine. It not only looks very good, but also smells good. The scent is also very pleasant.
Different from the fragrance of flowers, the fragrance of tea is more elegant. Although plum, orchid, bamboo and chrysanthemum have their own preferences, the tea fragrance is acceptable to most people.
So this Minghuang Tofu is also called Chaxiang Tofu. As soon as you hear the name, you can tell what the main ingredients are. It’s simple and clear.
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