How would you describe the effect of this dish when it is served?

It should be almost similar to the scene in the movie "Man-Han Banquet" where Zhong Zhentao finished cooking the yellow croaker and then opened it with chopsticks.

Almost everyone is not surprised when they see the core of this eight-treasure gourd duck.

Even the "VIPs" who spent every day at banquets had their butts opened - their eyes were opened.

And what about Fu Jie and his wife who had eaten this dish in the past?

He was also quite satisfied and said straight away, "This is a delicacy that is perfect in color, flavor, and shape, without any distortion. It is a great honor to be able to taste it again now."

In short, based on Zhang Dashao's dish, the size of today's wedding banquet can directly catch up with the state banquet.

In addition, as the saying goes, "There is no party without wine", especially weddings, you need to pay more attention to wine.

Since "wine" and "jiu" are homophonic, people naturally change the meaning of "wine" to "long time" for good luck.

In the past, the most commonly used wine by people in Beijing was "shaohuang wine", which was called "gin wine and silver wine".

These two things are naturally not lacking in the weddings hosted by Ning Weimin.

For his wedding banquet, he used Maotai for shochu and Jimo old wine for rice wine.

However, in order not to be ostentatious and to prevent others from gossiping, the wine at the wedding banquet was poured into pots and served.

The advantage of this is that not only are the utensils exquisite and paired with the tableware, but people with high levels of taste can still drink from it, making it look elegant and subtle.

Like most people in the officialdom, they are almost always good at it.

He nodded naturally, smiled, and raised his glass happily.

Although ordinary people do not know the goods and only know the taste, they can still feel at ease because of this.

For example, Master Mi from Courtyard No. 2 of Shan'er Hutong is a man who has only drunk Erguotou and keeps talking to Uncle Bian.

"Look, this Lao Kang is really shrewd. One bottle of Lao Bai is enough to make two or three pots. Even if there are so many tables, you can't actually use a few bottles. This is such a skill. If I have a son,

I have to do the same. No wonder this old guy is rich, he is really a businessman, he really knows how to save money."

Uncle Bian is quite fair. "Look what you said, they will give you a refill after you finish drinking this. Besides, this wine is so good. How can you get a good wine for three yuan? Why do you want it? You should try to waste as little as possible.

And those red ones, beer and soda, which ones have you not drank? Are these cheap?"

Indeed, today there are not only soju and rice wine, but also white and red wines. There are also the Osmanthus Chen, "Five Star Beer" and "Polar Bear" soda that have been artificially chilled early, and they are also placed together with tin buckets.

On the oil table next to it.

It has everything you need, and its main focus is to be considerate and take care of the different needs of guests of different genders and ages.

In addition, there is also an unexpected and thoughtful gift in return for all guests in terms of food.

You know, at Ning Weimin's wedding today, once a guest leaves, there must be a gift in return as a way of saying thank you.

Crafts such as wedding cigarettes, wedding candies, utensils, jewelry, and concentric knots will not let guests leave empty-handed anyway.

However, among all the return gifts, there is also a gift of assorted steamed food, which is even more unique.

The steamed food in return is mainly steamed buns. This is because after the guests return home after having a full meal, most of them will be too tired to move.

With steamed buns, once they get hungry, they don't need to open fire anymore, they can just use steamed buns to satisfy their hunger.

What's special is that the bun fillings are not available in restaurants in the market.

For example: chicken, duck and mushroom diced stuffing, sea cucumber, scallops and magnolia slices stuffing, eel stuffing, green clam stuffing, white lotus root stuffing, milk taro stuffing, jasmine tea leaf shrimp stuffing, they are truly unique.

Jiang Nianyun personally selects the ingredients and mixes the fillings for all the buns, and they are finally put out of the pan. Jiang Nianyun needs to see them with her own eyes before they can be put into cattail bags and paper boxes as gifts.

The old lady has very high requirements for the quality of the dough. The alkali used must be moderate and it must not be slightly yellow or yellow to be considered decent.

Speaking of which, this was actually a pioneering work of the Ma family, the richest man in the capital, when they were doing business. However, Jiang Nianyun, who lives here as a guest, saw it and embezzled it today.

This should be regarded as a kind of inheritance, and it is appropriate.
Chapter completed!