gourmet food

Chapter 672 The Originator of Private Kitchen Cuisine
Cough cough cough, cough cough cough
Master Lin was coughing. He was enjoying everyone's admiring looks until they really couldn't answer.

What a wonderful thing it would be to slowly teach others tirelessly and reap a wave of admiration.

But I never expected that this guy Chu Yunfeng would guess this dish, and the name was absolutely correct.

This made my heart tremble, and a greater curiosity arose in my heart, and then I choked on a sip of wine.

"Ahem, you, you, ahem, how, ahem, do you know?
Cough cough cough."

Master Lin didn't wait for the cough to subside and immediately asked.

Because this dish is absolutely extraordinary, it was famous back then, but unfortunately it has been lost for a long time.

There may still be people who can cook this dish, but even if they do, they may not be able to do it at the same level as before.

Chu Yunfeng didn't deduce what kind of dish it was at first, but as he silently muttered "pushing the window" and "looking at the moon" in his heart, a scene gradually emerged.

Open a window and see a bright moon.

Since it is the bright moon, there must be a round thing in this dish, and the name is so artistic, so the round thing must be floating.

So first, this dish should be a soup dish.

Soup?

There is a round thing floating on it
It seems like, where have you heard this before?

And I only heard it in the past two days. Who said such a thing? It seems to be somewhat similar to this dish?

and many more!

I remembered, it seems to be the dish that the president Hou said!

After he returned to Rongcheng, Mr. Li was going to teach him how to cook that dish.

Isn't it just - bamboo fungus liver paste soup?
It was these five words that made Master Lin suffer so much that he was really choked.

"I heard that, but what are you so excited about? Isn't it the bamboo shoots and liver ointment soup? When did it have such an elegant name?"

Chu Yunfeng first made fun of it, and then he was also curious about the origin of the name.

"What do you know?"

Master Lin finally calmed down and cleared his throat before continuing: "This dish is not as simple as you think. At that time, it had a higher reputation than boiled cabbage.

Unfortunately, this dish has been lost for a long time, and there is no chance to see its true appearance. "

Master Lin said with great regret, his tone a little bleak.

Chu Yunfeng remained calm after listening to Master Lin's words, and just said lightly: "I just heard about it. It seems that I don't have good eyesight."

Master Lin agreed with Chu Yunfeng's words, nodded heavily, then touched Chu Yunfeng, and drank all the beer in the glass in one gulp.

Mu Qing glanced at Chu Yunfeng gently with her eyes. He could hide it from Master Lin, but how could he hide it from himself?

When he encounters ordinary classic dishes, he is very interested. He will definitely break the casserole and ask the truth. His curiosity is quite strong.

At this moment, he showed an indifferent look. There must be something weird about being so abnormal. Could it be that he knows how to cook this dish?

Mu Qing immediately rejected this conjecture. If it was really possible, the boutique would definitely carry out a lot of publicity.

This can only mean that Chu Yunfeng must know who else can cook this dish, and maybe he can learn it secretly.

God~!

Mu Qing's heart was also beating wildly. If she could really learn such a dish, it would definitely be the best dish in the restaurant.

Hehe~!

If you don’t share such good news with yourself, you will see how I will torture you when I come down.
"Yeah, let's not talk about it for now. I just told you some secrets of Rong Paradise. Let me tell you about the aunt's feast.

This is also a genre that has a great influence on Sichuan cuisine. It is not an exaggeration to say that it is the originator of domestic private cuisine.

Since we are talking about this Gugu Feast, we have to mention its founder Huang Jinglin.

I believe you have all heard of this person, especially Xiao Chu, your boiled cabbage dish has undergone some innovation and is quite powerful.

The inventor of this boiled cabbage dish is Huang Jinglin. He is not an ordinary person. You know that the information is probably incomplete, so you think he is just an imperial chef, right?
He had a different background from the average Sichuan cuisine master. He came from a well-known family and was admitted as a scholar in the late Qing Dynasty. He was appreciated by the Empress Dowager Cixi. He once served in Guanglu Temple, was awarded the fourth rank, and was called the "Imperial Chef".

Huang Jinglin's life is quite legendary. After serving as the imperial cook for three years, he went to the local area to serve as county magistrate.

After the Republic of China, he also served as the county magistrate of Shehong and Wushan, but he was free-spirited and loved food, so he finally resigned.

In fact, Gugu Yan was not the first store he opened. After returning to Chengdu, he was actually employed as a cooking class teacher at the Provincial Chengdu Women's Normal College.

Huang Jinglin was naturally delighted, and divided the courses into ten categories: smoked, steamed, baked, fried, roasted, sauced, deep-fried, stewed, fried, and fried, and taught them to the little girls in girls' schools by category, which became a popular talk in the city for a while.

If Huang Jinglin could have been a cooking class teacher for more time, today's Sichuan cuisine would not cause too many misunderstandings.

But teaching people to cook was never satisfying. Later, with the help of Lu Zuofu, then director of the Chengdu Popular Education Center, Huang Jinglin opened a restaurant in Chengdu Shaocheng Park in 1925.

He named "Jin Ling Restaurant" with the homophony of his own name and took charge of it himself.

The most popular ones are the "soft-fried fried finger (that is, the large intestine head, shaped like a finger, hence the name)", "Tang sliced ​​duck" and "barbecued pork".

Side dishes such as tofu fish and pickled cucumbers are very popular.

Boss Huang, who came from an official to cook, has not let go of his literary hobby while cooking, and writes a few poems from time to time to record his cooking career: "Picking onions and selling garlic is human-made, and everything is wrong if you get into a quarrel. When an official returns, he will show off his glory with his meager skills."

Perhaps it was because Boss Huang's poems were quite miserable, which aroused the concern of his old friends in the officialdom.

More than a year after Jinling Restaurant opened, Huang Jinglin was recommended by an old friend. Huang Jinglin became the county magistrate of Yingjing County, Sichuan.

Huang Jinglin's first catering business ended in a hurry.

In the middle and late Qing Dynasty, the situation in various places became increasingly turbulent.

Officials, merchants, and people making a living from the north and south gradually moved into the relatively stable Sichuan Basin, which in disguise promoted the development of Chengdu's catering industry. Banquets became popular and restaurants were numerous.

From Chinese and Western feasts to street snacks, steamed, grilled, boiled and fried, they are lined up one after another, further arousing the enthusiasm of the people of Rongcheng for eating.

By the end of the Qing Dynasty and the beginning of the Republic of China, there were more than [-] banquet venues inside and outside Chengdu.

The catering industry is innovating, including banquet halls, Western restaurants, south restaurants, stir-fry restaurants, restaurants, as well as various restaurants, food shops, food stalls, food stalls, plus tea and snacks provided by teahouses, theaters and other leisure and entertainment venues. There are more than [-] kinds of food available online.

In the early years of the Republic of China, the warlords fought in chaos. After just over a year in office, County Magistrate Huang lost his official position, so he returned to Rongcheng.

Huang Jinglin, who had experienced a failure in opening a store, had no intention of opening a store again at this time, but began to hang out in large and small banquets and restaurants in Chengdu.

Among the crowds of people swarming for food, there was a tall, thin man with small eyes and a long beard. He was chatting with others at various banquets.

Not only did he eat comfortably, he also ate in a strange way. In addition to sharing his food experience with everyone, he also went to the kitchen to watch the master chef making seafood shark fin.

When everyone was having a lively meal, trying to find him, he couldn't be found. At this time, he was asking the boss for advice on how to kill chickens and ducks.

Not only that, you have to practice it after you get home. If you really don’t understand it, ask a lady who is good at cooking for help until you are satisfied with it.

Huang Jinglin has two major specialties, one is Chinese studies and the other is cooking. The two can be said to complement each other, nourishing the soul and gaining fame and fortune.

In troubled times, he was able to read ancient texts and copy scriptures without any distractions.

If you are trapped in extravagance, you can concentrate on tasting the real thing and taste the real taste.

Study seriously and eat seriously. I have to say that Huang Jinglin is amazing.

Huang Jinglin may be the earliest theoretical researcher and practitioner of Sichuan cuisine. He can not only tell you about different cooking techniques, several types of fire, and dozens of soups.

Serving a hot and sour soup after a big dish can relieve fat and greasiness, sober up alcohol and go with the meal. It can also be used as a handout.

In particular, these theories have a great influence on Sichuan cuisine today. "

Master Lin stopped at this point, and Chu Yunfeng toasted him to moisten his throat.

"It seems that Huang Jinglin is indeed something extraordinary. Officials at that time were very prestigious. Not only did he not care, he was also able to concentrate on studying cooking.

You can even communicate with people of different identities, which is something few people can do. "

Chu Yunfeng admired Huang Jinglin's food spirit. Anyone who can calm down and concentrate on research will definitely succeed.

After Mr. Lin moistened his throat, he cleared his throat and continued: "Who says it's not the case? At that time, there were already many famous Sichuan restaurants in Rongcheng area.

For example, Jufengyuan, Xiuzhenyuan, Zhenjiang Tower, Rongyuan Garden, Yipinxiang, Louwailou, Fuhua Garden, Jingcheng Garden, etc. are all famous ones with considerable scale.

They have recruited a large number of famous teachers and chefs, and each of them has well-known famous dishes and snacks, which are especially favored by officials and business people.

And small and medium-sized restaurants such as Jingji, Qiu Fozi, Duoyi, Shuangfayuan, Yijiachun, Changchun Canteen also have many supporters.

After Huang Jinglin tried all these large and small restaurants, he once again had the idea of ​​opening a store.

So he discussed it with his family. Unexpectedly, his family laughed and said that he was not a businessman and that he could only open a restaurant for his aunts.

In Sichuan dialect, this aunt's feast refers to a game in which children play house and imitate adults in making banquets.

This was originally meant as a joke, but Huang Jinglin was very happy after hearing it because the new restaurant got a good name.

But some people have researched and said that the Auntie's Feast was taken from Wang Jian of the Tang Dynasty's "The New Married Mother's Poems" which said "I don't know the food habits of my aunt, so I sent my younger aunt to taste it first" to make fun of the new girl.

In short, the name of this store has the tone of an old naughty boy who returns to his original nature, but also has the style of a stubborn and humorous Chengdu literati.

After careful preparations, in 1930, Huang Jinglin started his business for the second time, and officially displayed the signboard of "Gu Gu Yan" in Baojia Lane in Rongcheng.

After all, literati are literati, and even opening restaurants is full of cultural taste.

Huang Jinglin proclaimed himself "the envoy guarding the oil pot and the stew general" and transformed the original residence where the restaurant was located into a small and elegant garden. It was called the only garden-style restaurant in Chengdu at that time, and it was very popular.

In terms of publicity, Huang Jinglin even used his unique cultural expertise to write signboards and couplets by himself.

The sticker on the gate reads: Take a kitchen knife in your right hand, and a spatula in your left hand, hurry up and make some shark fin sea cucumbers for your grandparents and wives (Shanglian).

There was a firewood stove in the front and a charcoal stove in the back. There was a lot of fuss and leftovers to feed my grown-ups and children (second line).

Horizontal comment: "Hong Kong Longevity"

The meaning of "Hunshouyuan" is to dawdle in life, which can be associated with Huang Jinglin's fun.

There is also a wonderful couplet in the hotel lobby: I am not as knowledgeable as others, and my talent is not as good as others. Only cooking vegetables and making soup is my real skill.

Don't laugh at me from relatives, don't laugh at me from friends. Being content with swords and shovels is just what a scholar should do.

There are reception rooms, restaurants and lounges in the courtyard. The kitchen is kept at an appropriate distance from the dining room, which not only maintains the smoke and smoke that should be produced after the dishes are served, but also allows the guests to only smell the aroma of the dishes on the table and not the smell of the kitchen. Oil fumes.

Entering the room, the interior layout is very elegant. All the tables, chairs, utensils and accessories have been carefully considered. They are clean and not flashy, just like the house of a wealthy family.

The dazzling array of paintings and calligraphy by famous people hanging on the walls makes people feel like they are in an old-style scholarly family, and they feel relaxed and relaxed.”

Chu Yunfeng nodded involuntarily when he heard this. This concept coincides with his own. Dining is also a part of culture, and exquisite elegance can add a unique atmosphere.

Master Lin noticed Chu Yunfeng's approval, so he had a drink first. He was also particularly envious of Chu Yunfeng for being able to acquire so many antiques and build his boutique into the scale it is today.

This is really something I can't envy. If so many antiques were placed in my own store, people coming to eat in the capital would probably have to make reservations in advance.

Suddenly, Master Lin felt that the wine was a little tasteless, shook his head and sighed, and continued to explain.

"After all, he was the "royal chef" who served Empress Dowager Cixi in the palace, and Huang Jinglin also created a unique style of business.

He launched a "limited supply" strategy similar to the current collectibles market and high-end liquor market. Only four tables are lined up every day. If you don't have some status and don't book in advance, you won't be able to eat at all.

This not only ensures the quality, but also quickly creates a good reputation among the upper class in Chengdu.

Sometimes Huang Jinglin would personally explain the dishes to the dignitaries who came. Because he had experience in officialdom and had high cultural quality, he was able to make friends with these people and attracted more distinguished guests.

The most important thing is the banquet table of Gugu Yan, which is also very different from other restaurants. "

When Master Lin said this, he smiled mysteriously at Chu Yunfeng, which seemed to mean something, and Chu Yunfeng immediately became concerned.

It seems that there is something in Master Lin’s words?
(End of this chapter)