A Mouthful of Sky-high Fried Rice, Lao Tang Apprenticed on the Spot

Not noticing the resentful eyes of Xiao Zhang and the others at all, Dong Haiqiang picked up the fish belly, lowered his head and sniffed it, looked carefully, then cut off a piece with a spoon, and put it into his mouth.

Savoring the jelly-like texture of the fish belly carefully, he swallowed the juice after a while, then looked at Li Yi with a complicated tone: "The folk and the government are really two worlds!"

Liao Wendong heard his sigh and asked curiously: "Master Dong, can you cook this dish?"

"Won't."

Dong Haiqiang shook his head: "I'm from the Tang Gang, and I learned folk cuisine.

This [Zuan Tofu] and that [Zuan Shark Fin] are both dishes of the Zuan School, which belong to the official cuisine.

I made [Zu'an Shark's Fin] because I asked someone for advice, and I learned it from a master chef who was an official chef, but I only learned that one. "

After speaking, he looked at Li Yi, and asked seriously: "Master Li, you cook [Zu'an Tofu] so well, you must have the background of an official cook, right?"

Looking back at him, Li Yi wanted to tell a lie, so he was vague.

But seeing his serious eyes, Li Yi hesitated for a moment, then nodded: "That's right! I've seen the authentic Zuan dishes."

He is not lying. The emergence of Zu'an Cuisine is because Tan Zhonglin, the Governor of Guangdong and Guangxi at the time, retired from his old age and returned to his hometown. He introduced Cantonese cuisine to Hunan Province and fused it with local folk dishes. The famous Tanjia Zu'an Cuisine appeared.

The so-called [Zu'an Shark's Fin] is borrowed from the Cantonese cuisine [Shark's Fin Stewed with Vegetable Gall].

As for [Shark Fin Stewed with Vegetable Gallbladder], Li Yi has seen it, eaten it, or even made it himself many times in the dream space.

So this [Zu'an Shark's Fin] is not difficult for him at all.

Listening to the conversation between Dong Haiqiang and Li Yi, Xiao Zhang and the others in the background were confused.

Xiao Zhang secretly tapped Liao Wendong's back, and asked, "Boss, what does Tang Gang mean?"

"You don't know that, do you?"

Liao Wendong regained his energy when he heard the words, and explained with a smile: "This is something that old Hunan cuisine cooks only know about. In the past, Hunan cuisine chefs were divided into Xuan Gang and Tang Gang.

Xuanbang is a team of chefs who carry the burden, provide door-to-door service, undertake family banquets, or banquets such as folk weddings and funerals.

Now there are still cooks in the countryside who take over private banquets, and they are Xuanbang Hunan cooks.

Tangbang is a store that is fixed in a store and operates in the hall. These stores will not accept banquets from outside. If you want to eat, you have to go to the store to eat.

At that time, there were ten restaurants, Zhijietang, Shiyantang, Xianyuantang, and Xiangxiangju. These ten restaurants were collectively called the Ten Pillars of Hunan Cuisine.

These ten restaurants are the mainstay of Hunan cuisine and have cultivated many talents.

The Dai School, Sheng School, and Xiao School that we know now all came out of the ten pillars.

I took you to the Zhan Palace on Dongqing Street before. Our Patriarch Temple was built by them. "

"Oh! I remembered!"

Xiao Guo exclaimed: "They built that temple? I thought it was built by the government."

"That's the patriarch of our business. We must have built it with our own money."

Liao Wendong explained with a smile: "However, most of the money came from the Shizhu shop, so we are convinced that Hunan cuisine is their main promotion and carried forward."

As he said that, he looked at Dong Haiqiang and praised: "Master Dong is the heir of the Shizhutang gang. He can spread the authentic Hunan cuisine to Deguo, and he will be famous in history in the future."

"I'm far behind."

Dong Haiqiang shook his head and said: "The dishes of our Tangbang and Xuanbang are all folk dishes, but if we want to serve large-scale events, such as state banquets, we have to use high-end official dishes like Zuan cuisine."

Hearing his words, Li Yi laughed and said, "Master Dong is too modest, and the official cuisine only takes advantage of rare ingredients, meticulous workmanship, and spares no expense in time.

If you cook folk dishes in this meticulous way, it will be delicious too. "

Dong Haiqiang looked at him and squeezed out an ugly smile: "Master Li, don't try to comfort me with nice words, I'm not a narrow-minded person, I'm not as skilled as others, I admit it.

I'm definitely hopeless for this campaign, but it's worthwhile for me to see such a professional Zuan cuisine here. "

"Who cares whether to run or not?"

Li Yi said with a smile: "Shouldn't we, who are in charge of the spoon, think about how to satisfy the guests?

Win or lose is in the sky, doing every dish well is the way of cooking! "

Hearing his words, Dong Haiqiang was stunned.

After a while, he nodded seriously: "Got it, I'm too utilitarian, thank you."

"You're welcome, Master Dong."

Li Yi smiled and raised his chin towards his stove, reminding: "Let's cook quickly! Don't keep the guests waiting."

"good."

Dong Haiqiang nodded, poured the fish belly from the bowl in his hand into his mouth, turned around, returned to the stove, changed the pot, and started frying the next dish.

This time, all his attention was on his own pot, as if there was no one else around.

Li Yi turned his head, looked at Xiao Zhang in a daze and reminded: "Chicken!"

Xiao Zhang woke up like a dream, and hurriedly brought over the chicken that Li Yi wanted.

Brother Jin at the back squinted at Liao Wendong and asked, "Is the fish belly delicious?"

"Needless to say? It's so fragrant!"

Liao Wendong licked his lips, still wanting more.

Xiao Guo and Xiao Ma were so angry that their teeth itch, but they couldn't say anything.

Looking at Li Yi's skillful operation of disemboweling and deboning the half-grown chicken after Fei Shui's death, leaving only the meat, Xiao Zhang couldn't help but marvel: "Brother Yi, your technique is so amazing, you can take off the whole chicken." Bones, how did you do it?"

"Practice makes perfect."

Li Yi replied without raising his head.

"too strong."

Xiao Zhang sighed in admiration: "If this dish has to be boneless like yours, we won't be able to cook that dish if it doesn't sell for 888."

"The young man is still soft-hearted."

Li Yi made a joke with a smile, and then asked him: "To test you, what is the key seasoning of this [Dong'an Chicken]?"

"Well…"

I was a little confused by Li Yi's sudden temporary class test, but Xiao Zhang still said the answer: "Vinegar!"

"right."

Li Yi nodded: "To be precise, it should be ginger and vinegar."

"Yes, ginger, vinegar, and pepper."

Xiao Zhang nodded again and again, followed by a smile and said, "Brother Yi, you are so confused when you ask me all of a sudden."

Liao Wendong in the rear also heard their words.

Seeing that Xiao Zhang couldn't even answer this question completely, Liao Wendong was a little displeased, and asked later: "What is the original name of this dish?"

Hearing his question, Xiao Zhang became nervous again.

"What was your original name?"

He searched for the answer in his mind: "It's called Dong'an chicken? What else is it called? Fried chicken? Vinegar chicken?"

Seeing that he was nervous, Li Yi smiled while adding tea oil to the pot, "That's right, the earliest dish was called vinegar chicken."

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