When I returned to the hotel, I heard the boss blow the Taishi dish so well, so I called my private phone and made an appointment to try it in the evening.

Many inside stories in the food circle are heard by the master chatting. After all, all the time is spent, all kinds of gossip are flying all over the place. I have nothing to do to go online, check the Taishi cuisine, and it is easier to meet and chat.

According to legend, in Guangzhou more than 90 years ago, every autumn wind suddenly rose and the new cold entered the snake season, Jiang's family seemed particularly violent inside and outside until the end of the lunar calendar.

A snake banquet was held, with only one table every day. The Taishi Five Snake Soup was the protagonist, even the soul, swept through autumn and winter. Until now, eating snakes became the wind, which was the root cause of the disease left at that time.

There are only two places in China that dare to eat snakes, one is here and the other is Changsha.

After reading the information, I became more and more excited. I set off in the evening and came to a courtyard where I met Jiang Hongyi, the descendant of the sixth generation of Taishi cuisine.

The old man was in his early fifties and was full of energy. He chatted for a few simple words and started preparing the ingredients. He brought chrysanthemum tea, which was sweet and delicious.

Taishi Snake Soup, Dragon and Tiger Fight, Taishi Tofu, Taishi Frog, Braised Pomelo Peel with Shrimp, Glass Prawn Balls, Winter Melon Crab Clips, Fried Belly Pork and Raw Fried Beef Rice...

Since you have done it once, do it all!

The first dish was served, shrimp and pomelo peel, but I didn’t expect that the pomelo peel could be served as a dish. Pick up a piece, and the fragrance was filled with sweetness and sourness swept across the taste buds, making people feel very happy.

Jiang Hongyi walked out and saw that Johnson was satisfied, and smiled and said, "I used to use Shatian pomelo in the past. In recent years, I have replaced it with a fountain with super-large and super-thick skin. I can't wait until the grapefruit is fully cooked. Before and after the Qiqiao Festival, I haven't grown enough meat and pick it when the skin is green and thick."

"The shrimps are from Tai O sea shrimp. They are dried first to completely remove the fishy smell. Then they are put into a white pot of pig iron, fried with ginger and green onion, and fry them on oil paper and then put them in a bottle for later use."

Johnson helped the old man fill a cup of tea and said politely: "My master also tried to use grapefruit peel to the dishes. First, remove the green skin on the surface of the grapefruit peel, leaving only the cotton-shaped white inner layer, and you have to be careful to keep its shape intact, which is very troublesome."

"The inner layer is bitter and cannot be put into the vegetable. After research, it must be soaked in water first, so that it absorbs full water like a sponge, then pick it up and squeezed it dry, then put it in water, and then squeeze it dry. This is done for four to five times to fully loosen the tough fiber inside the pomelo peel and remove the bitterness."

Jiang Hongyi's eyes lit up. Unexpectedly, the other party was young and had a good taste. He said kindly: "There is no way, slow work is done, everyone is almost the same. He cooked stewed with stewed meat, pork belly, shrimp, beef, and yaozhu for eight hours. After the stewed grapefruit peels absorb the fresh soup, then the stewed grapefruit peels were cooked with shrimps and oyster sauce was considered to be done."

After some exchanges, the atmosphere is more urgent and harmonious. The better the chef, the more he likes to meet people who know the goods. Otherwise, it would be like a cow chewing a peony, and all his thoughts would be wasted.

I stood up and prepared the next dish. Johnson savored it carefully. The pomelo peel was originally tasteless, but it seemed a bit catchy because of the rich sauce. It was supplemented by the umami flavor of shrimp and the original fragrance of the pomelo peel, which was soft, glutinous, fragrant and delicious.

The first chopsticks, whether in the texture or taste, will have a moment of vagueness. After chewing carefully, meat and vegetables, spirit and flesh, the fishy sweetness of the ocean and the fragrance of the soil, are elusive and confused, and then the tongue is gone and the heart is on.

The second dish is the Taishi Frog. Frog legs, squid, ham, flat tips, and fine meat and the chess piece-shaped winter melon. The remaining frogs, the old flat tips and the squid pieces of winter melon are used to make soup.

When picking up a piece, the winter melon is very particular to cut it into pieces. Peel it and cut it into small round pieces with a diameter of 3 cm and a thickness of 2 cm. It looks like a chess piece, with a beautiful appearance and a very skillful knife.

Put it in your mouth, it is fresh, sweet, tender and delicious, with a rich fragrance. In the mist, a light of inspiration suddenly appeared. Johnson Chan said with a sudden inspiration: "Flat tip?"

"I have eyesight!" Jiang Hongyi happened to come out, and slapped his thighs and said excitedly: "The most important thing about this dish is the tip of the dried hair-tailed bamboo shoots, also called flat tips, a kind of pickled salted bamboo shoots, which are young and long, and are wrapped in a cluster, and are famous for Huaiyang."

"The Taishi frog without flat tips can only be called a stewed frog in winter melon, which is a big shame. Now there is no flat tips, people in Shunde use pen bamboo shoots, winter bamboo shoots or fresh bamboo shoots instead, which is simply..."

Johnson nodded, frogs were eaten all over the country, but the flat tip seemed to be the finishing touch, and he could not stop even if he feasted.

Jiang Hongyi took out a bottle of wine from the cabinet, poured it on two cups, and handed it to Johnson Chan and said, "Take Chen Taiji's jade ice-burning."

Take a sip and the jade is clear and the fragrance is unique, mellow and delicate, and the aftertaste is sweet and refreshing. I frowned and couldn't help but say curiously: "What is pork?"

"It's true that I can't hide it from your tongue!" Jiang Hongyi smiled and said, "Please choose the good rice wine into the jar, steam the fat pieces, peel and cut into pieces, soak them in the jar, the fat gradually dissolves, and filters the precipitation and filters away, leaving only the crystal white or slightly light yellow transparent wine. This is the soft, mellow but not very strong jade ice burning at the mouth."

"Pork can absorb impurities, soak it in wine and merge it with the wine to form a unique wine aroma, mellow it into the wine body, and then store it in the courtyard, it can be called jade and ice-clear."

"In fact, Chen Taiji was originally named Rou Bingshao, because the fat pork soaked in wine is like crystal clear ice cubes. Later, I felt that the word "rou" was inelegant, and the meat in Cantonese homophonic with jade, so I changed it to Jade."

The servant brought a dish, with the ice-roasted pork, as exquisite as a work of art, making people feel unbearable to eat it!

The surface of the pork is covered with a layer of white sugar. Before tasting, bake it with a spray gun until it is caramelized, making the skin very crisp and thin, and the pork melts in the mouth without losing its chewiness...

The golden crowned jade hairpin is used to remove bones and meat, and insert ham, mushrooms, bamboo shoots, lano, etc., with exquisite shapes, like a jasper hairpin that penetrates the hair bun.

After soaking the mushrooms, simmer them in two soups and chicken oil, while the ham needs to be pre-soaked in honey water for a week to reduce the saltiness. Choose Foshan Shakou bamboo shoots, which are refreshing and sweet. These particular details are closely linked to each other...

The meat of the chicken leg is wrapped around the green orchid, and the hosta is seasoned one by one. The umami flavor of the earth fish activates the first flavor, followed by the freshness of the frog and the tenderness of the blue, and the perfect lard aroma will accompany the whole process.

Winter melon crab claws, ice water locks the original flavor of the crab claws, and peels the shells by hand, only removes the entire crab claws. It is a little difficult to peel them well, and the appearance of the crab meat is damaged and all previous efforts are wasted.

In summer, only a small part of the winter melon is taken without any meridian defects. They are placed under the crab claws and steamed together to allow the fresh juice to penetrate slowly, achieving a transparent effect as transparent as ice-type old jade.

The combination of minimalist ingredients, orange and snow-white colors, and delicious crab meat and tender winter melons create a light and fragrant effect like ink paintings.

The originally tasteless winter melon becomes extremely delicious and melts in the mouth. The crab meat is tender and sweet. After eating it, the fragrance remains on the cheeks, and the distracting thoughts in my heart are wiped out.

The glass shrimp ball, a tiger shrimp weighing 200 grams, cut the red surface of the body with the shell, so the whole body is white, so the name of glass is obtained.

The large shrimp ball has a snow-white appearance. It has a few cuts on its back and it blooms like a flower after soaking the oil. It all depends on the exquisite knife skills.

Soak the oil at low temperature, slowly cook it, and then apply a glass sauce. The plate is a piece of Jinhua ham. When you eat it, the body is fresh and crispy, and the middle position still maintains a soft and smooth and soft-boiled state, and the heat is perfect.

Fried osmanthus wings, the so-called osmanthus is not real osmanthus, but after the eggs are fried loosely, they fall into the dishes like osmanthus in autumn.

The winged silk is extremely dry, without any excess oil. The egg flowers are scattered like snowflakes and the egg fragrance is in place. All kinds of ingredients explode in the mouth at the moment. The salty, fresh, fragrant, crispy, tender and various tastes and tastes are intertwined, which is unforgettable to eat.

For the lanren belly, only a small section of the front end of the pig's belly is taken, and the others are discarded. A total of about twenty pig's belly is needed for a dish.

Lactile kernel is a olive kernel. It is named after its shape resembles olives and has nothing to do with olives. It has a prominent aroma and rich oil. It can enhance the aroma and increase the taste when used in the dish.
Chapter completed!