The words made Johnson Chan's index finger pique, which was the most irresistible for foodies. After packing up, finishing the check-out procedures, he pulled Hu Hai straight to Yangfang Hutong.

"You are Mr. Zhuang, are you?"

Just as I entered the ancient courtyard, Li Xiaolin, who was in his early fifties, walked up to him and saw Hu Hai next to him, and hesitated: "This person looks very familiar..."

Hu Hai took the initiative to talk, "Master Li, I am Hu Hai from the State Guesthouse. I have been with Mr. Hao."

"Yes, yes!" Li Xiaolin thought about it and said enthusiastically: "So it's an old friend, please come in!"

Everyone followed into the room, and the three big characters Li Jiacai were hung in the hall. The inscription was Pu Jie, the younger brother of the last emperor Puyi.

When I was entertaining Johnson, Li Xiaolin asked, "Is Mr. Hao in good health? I haven't come one day!"

"The old man is in good health. I was talking to me a few days ago." Hu Hai replied with a smile: "Today we will come with distinguished guests. Don't look at Johnson's young and his tongue is very smart, even Mr. Hao praised him."

"Oh?" Li Xiaolin was stunned, looked at Johnson again, and said politely: "It turns out that the foodie is coming. It's a great honor. Let's have a good exchange later."

After a few greetings, he turned around and went to the kitchen to prepare, leaving Johnson Chan and Hu Hai to chat and have tea. Soon the first dish was served. Hu Hai was shocked and said excitedly: "Haha, jade tofu!"

Johnson looked at the bright colors in front of him, red jade, green and elegant. He picked up the chopsticks, picked up a piece, and put it into his mouth.

fresh!

sweet!

elegant!

A lady from a high school, dignified and virtuous, elegant, elegant and luxurious temperament, and noble and elegant in her bones.

Extend your slender hand and grind it to the extreme tofu melts in your mouth. It gently caresses the tip of your tongue like milk, like SPA, warm and smooth.

I couldn't help but murmured to myself: "It turns out that Fei is red oil, while Qingyu contains edamame, fresh shells, onions and ginger..."

"The edamame and chopped fresh shells are in the pot and stir-fry them quickly. The most important thing is that the fresh shells must be frozen freshly before being freezed naturally to have a sticky texture like milk."

Hu Hai said with a full face: "Emerald tofu was Cixi's favorite dish back then, and this dish is also the best dish in Lijia cuisine."

"Tsai Qianlong lived to be 89 years old. According to legend, he had a health-preserving technique. He loved two kinds of food throughout his life, one was duck and the other was tofu."

"So after the imperial chefs checked the dishes, they decided to make a dish of tofu to please the Lafayette. They tried their best to find a color close to jade and made it into tofu. Therefore, this dish can only be eaten here in the world."

"This is an exaggeration!" As soon as Hu Hai finished speaking, Li Xiaolin walked in with a plate and said with a smile: "If you want to say that it was okay before, now you even have molecular dishes. Jade tofu is no longer mysterious!"

After saying that, he put down the plate and looked at Johnson and said, "My friend is really hidden. Come on, how about trying this dish?"

"Fried salty food?"

Johnson picked up a chopstick and put it in his mouth, saying satisfied: "I heard that it was a cold dish that the bannermen ate during the Chinese New Year. The ingredients were shredded carrots, shredded bamboo shoots and mustard greens, and then let it cool after stir-frying."

"In order to restore the texture of the soft couch to a crispy texture, in the era without a refrigerator, it can only be done outdoors in winter, right?"

Li Xiaolin smiled and nodded and said, "This is the most friendly dish for Lord Lafayette back then. Take the birthday kitchen, which is responsible for Cixi's personal diet, as an example. It consists of 108 houses and eight courtyards. There are as many as 128 chefs working in it!"

"There are at least 100 different dishes when you have two main meals a day, and there are at least 20 bowls of dishes when you have two snacks outside the main meal. As for the quality, it is undeniable. The 128 hot-headed men are all famous chefs in the country, with superb skills and specialties."

As the third dish was served, Johnson's eyes lit up: "Drum Prawns?"

Put it in the mouth and fry it with pea noodles. The crispy skin and the softness inside form a texture that is both hard and soft. The crispy egg skin is wrapped in pig net oil and prawns, which is soft and refreshing, and looks like a drum board of a traditional Peking Opera musical instrument.

The Chinese cabbage is rolled into a round slab shape, and after boiling, it is clean and irritating. It immediately has a great appetite.

He praised: "Authentic Beijing flavor!"

Li Xiaolin laughed happily, and was most happy to be recognized by his soulmates. He recalled: "We are Zhengbai Banner, and our great-grandfather was the Minister of the Interior in the Palace, and was in charge of all the affairs of the royal palace, especially the imperial kitchen."

"You must know that there are incompetent emperors, and there are incurable emperors, but there is no emperor who will not enjoy it. It is not that you can eat whatever you give him, and every emperor or empress dowager has his own requirements."

"In addition to protecting the dietary safety of the emperor and the empress dowager and avoiding poisoning, the Interior Office also needs to try the taste and approve the menu."

"My father and Pu Jie and Wanrong's younger brother are family friends. One day, he invited them to dinner at home. Pu Jie improvised the words "Imperial Food in the Qing Palace."

"At that time, my father said: Don't write like this. We can't make the things that Cixi ate at that time. Now everything has changed. Then I changed the title of the three words "Lijia Cuisine."

Johnson asked curiously: "How many recipes are there in the family?"

"There are almost 900 dishes, but now we can make them at most 200 to 300 dishes."

Li Xiaolin sighed and said helplessly: "Many materials cannot be found, such as Emperor Kangxi likes special dishes from nomadic peoples, including bear paws, deer, leopard, ostrum, rhino, tiger, monkey and other wild game."

"There are also 50 kilogram pigs in the palace, known for their thin skin, no milky taste and lean fat meat. The current environment is different from the breeding method, and the taste of the past cannot be fully presented at all."

Yixing Lanshan said: "The society is developing rapidly now. Things that were ten years ago are now outdated, let alone what we made is from more than 100 years ago!"

"If there weren't costume TV series, people nowadays might not even be able to say a few people in the Qing Dynasty. Really, the so-called palace dishes are not easy to cook, and the ingredients are too particular. I went all over the country to find them. Good ingredients are rare and expensive, so everyone doesn't necessarily understand the difference."

"The inheritance of something is the most important thing. The so-called memory inheritance is actually just left to you, but whether you can retain appreciation and whether you have any feelings about this matter can only rely on culture to support it."

The atmosphere became solemn. As a chef, Johnson could naturally understand the other party’s feelings. Out of professional habits, Hu Hai saw the cold scene and took the initiative to joke: “Hey, no one can change the principles. As a foodie, it is more important to enjoy the present, right?”

Li Xiaolin waved his hand, served the fourth dish, and said with a smile: "You are right, it's rare to have fellow practitioners support you today, just be happy!"

Steamed clams and toads... Spicy beef... Shrimp celery heart... Sweet and sour pork ribs...

The taste spans sour, sweet, bitter, salty, fresh and spicy, making the taste buds fluctuate, thick and light, and the taste changes a lot, keeping the tongue fresh.

Johnson closed his eyes, and seemed to have a grand symphony sounded in his ears, bass, midtones and melody. The melody was sometimes high and sometimes low, and the other was complementary.

The appetizer is like a bass, but is unknown in the front line. If you don’t pay attention, you often don’t feel its existence. But if there is no bass in the band, it is like losing its foundation, everything will become illusory, and all rhythms will be chaotic.

A chef is a conductor. He does not only command one taste, but also arranges everything in, even the weakest preparation.
Chapter completed!