Let’s talk about Liaozhai at the beginning, I scared all the fans on the Internet to death

"Eating in Guangzhou, the name is domineering."

Eat out in Guangzhou.

Those friends in Guangzhou felt awe in their hearts.

To know.

For a long time in history, Guangzhou did not have much culture.

Especially before the Song Dynasty.

There is not much development in Guangzhou.

Just like when Jiangning was talking about Su Shi, he demoted Su Shi to Lingnan. This was already an extremely severe punishment.

visible.

At that time, Guangzhou was a barren land with not many people at all.

Even in modern times.

The culture of Guangzhou is not strong either.

If it weren't for the economic prosperity, Guangzhou would not have much of a cultural presence.

But now.

Jiang Ning said that food in Guangzhou... adds countless historical weight to Guangzhou.

of course.

There are also some who don’t approve.

They said directly: "Eating in Guangzhou, Teacher Jiang Ning, is this too exaggerated?"

"Yeah, to be honest, I've been in Guangzhou for a long time, but there really aren't many delicious Cantonese dishes."

"Teacher Jiang Ning, if Guangzhou's economy cannot be developed, you can just say that food is in Guangzhou."

Seeing that many people objected on the public channel, Jiang Ning said: "Don't worry, everyone, you will know in the future whether I am exaggerating or not. I will introduce to you another branch of Cantonese cuisine, Chaoshan cuisine."

"The so-called Chaoshan cuisine is the cuisine that everyone in the Chaoshan area likes. Chaoshan cuisine is made with exquisite workmanship and pays attention to health preservation. The main characteristics of Chaoshan cuisine are the exquisite selection of materials, fine preparation, clear but not greasy, and the ingredients, heat, seasoning and There are also many Chaoshan restaurants in China in terms of nutrition ratio and other aspects. Someone once said, "Wherever there are Chinese people, there are Chaoshan restaurants." I don't know if this is an exaggeration. However, in essence, Chaoshan cuisine is. It is a dish for the common people. It is a fine dish made from rough ingredients. It is fat but not greasy, light and flavorful, and not fat. It pays attention to lightness and original flavor, and is very health-conscious and environmentally friendly..."

Jiang Ning introduced Chaoshan cuisine to everyone: "It is slightly different from Cantonese cuisine. Chaoshan cuisine not only absorbs Cantonese cuisine, but also absorbs the essence of Hakka cuisine. The most important thing about Hakka cuisine is taste. Therefore, if Cantonese cuisine can be said to be delicious in Guangzhou, then Chaoshan cuisine can be said to be delicious in Chaoshan.”

side said.

Jiang Ning came to the kitchen at this time.

Although his restaurant has not yet opened, the kitchen is ready.

In the kitchen, I also bought some ingredients.

At this time, Jiang Ning brought the beef from the refrigerator: "This is the beef I bought at the market this morning. It is very fresh. There is a very representative dish in Chaoshan cuisine. I recommend Chaoshan beef to everyone. Unlike other beef balls, Chaoshan beef balls are not made by machine. I will show you how to make them by hand."

side said.

Jiang Ning, however, held a knife and cut dozens of kilograms of beef into small pieces. .

Then, Jiang Ning placed these small pieces of beef on the cutting board.

"Well, I'm going to start doing it soon."

Jiang Ning looked at the camera and interacted with everyone: "Guess, everyone, how do I do this hand fight?"

"Teacher Jiang Ning, do you know how to use the Eighteen Palms of Subduing the Dragon?"

"Pfft..."

"Teacher Jiang Ning, the powerful Vajra Palm can also be used."

"How about taking the Prajna Palm from Shaolin Temple?"

"Or Thousand-Armed Tathagata Palm?"

Everyone's imagination is wide open.

Jiang Ning couldn't laugh or cry.

Then, he took out two red sticks with double flowers from one side: "You all guessed wrong, I am beating them with sticks."

Done.

Jiang Ning picked up two big red sticks and hit the beef pieces on the chopping board continuously.

Bang bang bang, bang bang bang, bang bang bang...

I only saw the shadow of the stick appearing continuously, and the sound of banging and banging was continuous.

This situation also made everyone stunned.

"This hand-baked beef is also a masterpiece."

"Teacher Jiang Ning, your skills are awesome."

"It's easy to relieve stress, Teacher Jiang Ning, continue..."

This way of beating beef by hand is extremely innovative.

Not to mention.

As Jiang Ning kept beating, the beef on the chopping board slowly turned into powder, giving an indescribable feeling.

This style of play also relieves the pressure on everyone's body and makes them feel indescribably comfortable.

"Damn it, I wouldn't know if you didn't tell me. Yes, it does relieve stress."

"Hahaha, it feels good, it feels so good, Teacher Jiang Ning, please play faster."

"Teacher Jiang Ning, can I go to your place and give you a beating too."

"Forget it, it's just for you. If you beat your hands for three minutes, you have to take a break."

This method of relieving stress is just like watching horse hoof repair, donkey hoof repair, etc. It is indescribable relaxation and indescribable relief.

But everyone knows it.

This hand typing looks simple, but it is actually very challenging.

Especially if you have to fight continuously.

Some people with poor physical strength really can't hold on for a few minutes.

"Hurry up, okay, I'll go faster."

Seeing that everyone was excited on the public channel, Jiang Ning agreed to everyone's request.

He picked up two sticks and beat them crazily on the chopping board.

even.

Jiang Ning was still in the system and exchanged a set of Shaolin stick techniques.

Subsequently.

But everyone saw it.

In the camera lens, Jiang Ning's double sticks turned into stick shadows, and the beef had already turned into powder again and again under the stick shadows.

The hour is over.

Jiang Ning put the minced beef into a large bowl.

"Well, to make this beef meatball in the future, it will take at least two hours of beating."

of course.

Jiang Ning only knocked for an hour.

But for others.

To achieve his effect, it would take at least four or five hours.

"Then we pour a series of ingredients into the beef and mix it evenly."

Jiang Ning put on gloves and demonstrated to everyone.

"Tsk tsk, I love these beef balls."

"Well, just because of Teacher Jiang Ning's hand, I also want to eat these beef balls."

"I want to say that this beef ball is definitely much better than other beef balls."

"Absolutely. There are no other beef balls that are made by hand like this. Some other beef balls are made by machines. Teacher Jiang Ning's method of making them will definitely bring out the most essential flavor of the beef."

"You guys are so talented. You already know about these beef balls before they come out?"

"No, we are all foodies."

Although no one has ever eaten Chaoshan beef balls.

But I have never eaten pork, and I have seen pigs running away.

Plus there are so many foodies.

With such a new idea, something different, and such innovation, everyone is looking forward to this Chaoshan beef balls with great anticipation.

……

"Due to time constraints, we can't make beef balls right away. Let's introduce another branch of Cantonese cuisine, Cantonese-Western cuisine."

Because it needs to sit for a while.

Therefore, Jiangning’s Chaoshan beef balls cannot be completely produced at once.

Jiang Ning continued to introduce Cantonese cuisine.

"Western Guangdong cuisine is represented by Zhanjiang, Maoming, Yangjiang and other places, and the eating habits of Western Guangdong and other places in Guangdong Province are similar. It is unique among Cantonese cuisine and has endless charm. The original flavor of Western Guangdong cuisine is similar to Cantonese cuisine, Chaoshan cuisine, There are obvious differences. Cantonese and Western dishes are boiled, boiled and steamed in white water, and served with refined and simple sauces, pursuing a return to nature. The taste can be summarized in four words: fresh, fresh, fragrant and tender. Its special delicacies include Leizhou cattle, Anpu fish porridge, Wuchuan cricket juice, Leizhou rice dumplings, Xuwen goat, rotten pot fried noodles, sweet potato soup, pig cage cake, Wuchuan duck, Anpu chicken rice, Tangpeng Zhensheng braised pork, duck rice, mixed noodles, potato starch, charcoal grilled oysters, egg yolk shrimp cakes, leaves..."

In one breath, Jiang Ning talked about more than a dozen delicacies from Western Guangdong.

But that's not the end of it.

Jiang Ning continued: "In addition, there are baked pigeon with mountain ginger head, Zhenlong carambola duck, Shiwen golden pig, Yisheng salt-baked chicken, pan-fried cuttlefish cake, steamed reservoir fish head with Sichuanese and Angelica dahurica, steamed chicken in water, Electric white oysters, fried eels, boiled water mustard, and Zhenlong fish.”

The dishes coming out one after another are just like saying the names of the dishes in a cross talk.

Although everyone doesn’t know what these dishes are like.

But just hearing the name made everyone lick their lips.

"Teacher Jiang Ning, have these dishes been available since your restaurant opened?"

"Yes, I have."

Jiang Ning nodded: "Not only these dishes, but also many other dishes. In total, there are at least more than 200 kinds."

"Oh my god, this is too much."

"These are just some of the things I streamlined, and there are some that I haven't even finished yet."

Jiang Ning said truthfully.

then.

Jiang Ning went on to introduce another category of Cantonese cuisine: "Hakka cuisine".

"Strictly speaking, Hakka cuisine does not entirely belong to Cantonese cuisine. Because Hakka cuisine is widely distributed, they are distributed in Guangzhou, Fuzhou, and Gansu Province. There are even many in Baodao. Overseas, in Southeast Asia...but Meizhou in Guangzhou is the capital of Hakka, so Hakka cuisine is also a type of Cantonese cuisine.”

"Speaking of this Hakka cuisine, its origin is even longer than that of Cantonese cuisine. The reason why Hakka cuisine is called Hakka cuisine is that it comes from the Hakka people. And what kind of group of people are Hakka people? Maybe you don't know. I don’t know, but the Hakka people are not a minority, they are Han people, and why they are called Hakka people is because their ancestors first migrated from the Central Plains to the south.”

"At that time, they moved from north to south because of the war. Originally, they came to the south just to live temporarily, so they treated these areas in the south as guests. However, over time, due to various reasons, they have been here for generations. After living there for a long time, they became Hakkas. Although the Hakkas moved from the north to the south, they retained many characteristics of the northerners, including their culture, food, and architecture..."

Jiang Ning introduced the origin of the Hakka people to everyone.

The reason is that Jiang Ning knows the Hakka very well.

On the one hand, Jiangning absorbed the five thousand years of Chinese history in the system.

On the other hand, it is also because Jiang Ning is actually a Hakka.

His ancestors moved south from the Central Plains area.

For example, the generation that Jiang Ning always remembers.

He has always preserved the generational aspect of the Hakka people.

Each generation is passed down, and each generation has its own generation name.

It is precisely because of this tradition that Jiang Ning can go up from generation to generation in the ancestral genealogy to find out where they moved from and who their ancestors are.

Another example is architecture.

The most representative Hakka building is the Hakka ancestral hall.

Hakka people migrate to various places across the country. In order to maintain the unity of the tribe, they will build their own ancestral hall in the local area.

Another example is the Longevity Palace.

There are more than 2000 Longevity Palaces in the world, all of which were built by the Hakka people.

Including language.

Because it has been passed down for thousands of years, historians are often a little vague about the Mandarin spoken thousands of years ago.

they do not know.

Thousands of years ago, the Tang Dynasty and Song Dynasty... What specific language was their official language?

Is it Mandarin today?
Obviously not.

Since it's not.

During the Tang Dynasty and the Song Dynasty, what did he say?
then.

A group of historical researchers began to examine dialects from all over the country.

later.

They found out.

Hakka and Cantonese retain many characteristics of ancient Mandarin.

Why do you say this way.

In fact, you can see it from those ancient poems.

Many times when we study ancient poetry, we will find that when reading ancient poetry in Mandarin, many times it does not rhyme.

but.

If it is read in Hakka or Cantonese, it will rhyme.

For example, the stone path on the Hanshan Mountain in the distance is sloping... In Mandarin, here it is pronounced xie.

But in fact, read xia here.

As for the reason, the teacher didn't say anything, and just kept saying that it had been passed down from generation to generation.

In fact, Hakka here is pronounced xia.

Another example:

[Chengque assists the Three Qin Dynasties, and the wind and smoke look forward to Wujin.

I want to say goodbye to you, we are both eunuchs. 】

In Mandarin, Jin and Ren do not rhyme.

But in Hakka, it rhymes here.

Because the Hakka pronunciation for "人" is nin.
As for the sound of "nin", there are more in Tang poetry.

such as.

“Weicheng is covered with light dust from the morning rain, and the guesthouses are green and willow-colored.

I advise you to drink a glass of wine and leave Yangguan in the west without any old friends. "

The people here also have the sound of nin.

Another example:

"Being a stranger alone in a foreign land, I miss my relatives every festive season.

I know from afar that when my brothers climbed to a high place, there was only one less person planting dogwood trees. "

People here also have the sound of nin.

If it's just a coincidence, it's nothing.

But in a series of poems, they all rhyme like this, so it cannot be said to be a coincidence.

of course.

In addition to these, there are many, many more.

……

"Is this Hakka so awesome?"

Let me tell you a little bit about the history of the Hakka people.

Everyone was dumbfounded.

They didn't expect it.

This little-known Hakka actually has such a long history.

of course.

Not just culture.

The Hakka people also retain many characteristics of the Central Plains region in their diet.

"So, the characteristics of Hakka cuisine are that they have the characteristics of the Central Plains region, and at the same time, they also incorporate local tastes. Because most of the Hakka areas are in hilly areas, the Hakka diet is mainly based on meat and less aquatic products. Its characteristic is the main ingredients Prominent, heavy in oil, salty, and very typical of Hakka cuisine, they include Hakka stuffed tofu, braised pork with pickled vegetables, salt-baked chicken, chicken stuffed with pork belly, stuffed bitter melon, pickled noodles with pickled vegetables, and Stir-fried pig intestines, Hakka stewed pork soup, four-star moon watch, taro buns, taro dumplings, three cups of duck, Dongjiang Dongpo Banquet, Dongjiang dragon clams, West Lake Tingyun, Dongjiang crispy balls, Babaowo whole duck, fried crucian carp Eggs, fried pig intestines, etc..."

A series of classic dishes are once again spoken in Jiangning.

Looking at the names of these dishes, everyone couldn't help but lick their lips.

"Teacher Jiang Ning, you are trying to trick us."

A group of netizens who are more interested in eating said while touching their bellies: "You just named some dishes, but we can't eat them. How can you break it?"

"It's okay, I'll open it when the time comes."

Jiang Ning said with a smile.

"No, I can't wait any longer."

"That……"

Touched his chin.

At this time, Jiang Ning remembered: "By the way, there will be a food festival and a food competition here in Guangzhou in a few days. We have signed up to participate. If you are interested, you can come and join in the fun, or you can come and taste it. Our food.”

"Damn it, Teacher Jiang Ning, we agreed. However, we are very picky about food. If it doesn't taste good, hehe... you know what will happen."

"Don't worry, if it doesn't taste good, come and smash my sign."

Jiang Ning said solemnly. (End of chapter)