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

of course.

Actually why are there only three cups.

This is also related to the culture of Guangzhou.

The morning and evening tea here is also called Kung Fu tea in Guangzhou.

Kung Fu tea is a Hakka word that refers to taking the time to make tea and drink it.

Three cups represent three sips, and three sips are the taste.

So three cups is also called tea tasting.

Also.

In Guangzhou, there is a saying that tea is served three times and wine is served four times.

He means.

Drinking tea is generally best with three people, and drinking wine is best with four people.

Also at the same time.

Because Guangzhou people like to use tureens, which are larger cups, to make tea.

This kind of tureen usually brews just three cups of tea.

So, use three small cups, too.

finally.

In Guangzhou, the culture of drinking Kung Fu tea with three cups has also been formed.

"I see."

Listening to the waiter's explanation, not only the anchor benefited a lot, but also all the fans in the live broadcast room gave thumbs up.

did not expect.

There are so many cultures when it comes to food.

but.

Morning and evening tea in Guangzhou is not just about tea.

In addition to these teas, there is also a range of snacks.

The most classic one is the crystal shrimp dumplings.

Same as the name.

The crystal shrimp dumpling dough is as clear as crystal, as thin as paper, and translucent, and you can slightly see the meat filling inside.

After taking a bite, it smells like shrimp.

Also.

Chicken feet are also a major feature of morning and evening tea in Guangzhou.

But it’s different from chicken feet in other places.

In other places, chicken feet are either fried or eaten directly.

Here, it is steamed.

Add special condiments to give it a unique flavor.

"what is this?"

"This is glutinous rice chicken."

"what about this?"

"This is fried rice noodles."

"what about this?"

"Steamed pork ribs."

"..."

Although it is morning and evening tea.

But his variety is not inferior to the tough dishes in the first hall before.

With morning and evening tea.

Here, everyone can sit and drink all day long.

As you said.

Why are they so free?

Don't you just leave after eating?

Not really.

Morning and evening tea in Guangzhou are equivalent to milk tea shops or cafes in previous lives.

In addition to drinking tea, going to drink tea is more about chatting, socializing and relaxing with friends.

Of course there are more people talking about business together.

This is the most suitable place.

"Anchor, stop introducing. Hurry up and get in line right away. We can't stand it anymore."

"Yes, anchor, help us order all the dishes here."

"Don't think we have no money, each of us contributes one share..."

Although many fans also really want to eat it.

But it’s not in Guangzhou.

In a hurry, they all rewarded the anchor for a while.

As for the purpose of tipping, it’s not for anything else, it’s just to order a dish you like.

Even if you can't eat it now, you still have to experience the deliciousness of this dish first.

"OK, I'm going to line up now."

No more introduction.

Introducing it again, the anchor also felt that he couldn’t stand it.

at last.

After waiting in line for 3 hours, the anchor took his seat.

……

of course.

This anchor is pretty good.

Because he went to Guangzhou during the day.

And at night.

The restaurant in Guangzhou has three floors inside and three floors outside, surrounded by countless diners.

even.

Because there were so many people here, the entire road was completely blocked.

As for the ban?

One is the fear of traffic accidents.

another.

That's for queuing.

Correct.

That's right.

You read that right, the long road has now turned into one team after another.

This situation almost made Jiang Ning unable to bear it.

But fortunately.

Faced with this situation.

Guangzhou Province has arranged for a lot of manpower to show up. At the same time, in terms of ingredients, it has also sent a professional team to provide food in Guangzhou 24 hours a day.

It is guaranteed that diners from all over the country can taste the delicious food in Guangzhou 24 hours a day.

Of course, this has nothing to do with Jiang Ning leaving.

This requires no relationship at all.

With such promotion of Cantonese cuisine, the authorities in Guangzhou are eager to add a few more levels to further expand the influence of Cantonese cuisine in Guangzhou.

In fact.

At this time, the influence of food in Guangzhou has completely made Cantonese food famous.

Subsequently.

It’s not just food that has a terrifying flow of people every day in Guangzhou.

Some other Cantonese restaurants are also doing very well.

As you said.

Why don't these diners eat in Guangzhou and why are they going to other restaurants?
It’s not that they don’t want to go, it’s just that there are too many people in Guangzhou.

If you really want to go, you will have to wait in line for five or six hours. Can you stand it?

As for what attracts them to other Cantonese restaurants, it’s not just the lack of queues.

These restaurants have also benefited from Eat in Guangzhou, and they have also introduced many dishes similar to Eat in Guangzhou.

Such as roasted suckling pig, plum blossom braised pork, plain-cut chicken...etc.

There is also a range of morning and evening tea varieties.

Although it cannot be said that it completely imitates the essence of Food in Guangzhou, it is somewhat similar.

This also gives other restaurants opportunities.

All of a sudden.

Cantonese restaurants are springing up everywhere in Guangzhou.

At the same time, a series of well-known Cantonese dishes are also well-known and deeply rooted in the hearts of the people, becoming a bright business card in the Chinese catering industry.

After achieving this step, Jiang Ning left Guangzhou and left the food in Guangzhou to his ten disciples.

……

"Master, you are quite hands-off."

"What are you talking about? I just want to train you."

"Master, you still need to be in charge of the store."

"I'm not a mythical beast. Why do I sit here when I have nothing to do?"

"Master, you are the golden signature of our hotel. We cannot live without you."

"Okay, okay, if I stay here any longer, other areas will have problems."

Yes.

This is quite opinionated.

This is not.

Ever since Jiang Ning became popular in Cantonese cuisine, other regional leaders have been inviting Jiang Ning once or twice every three days.

what.

You said you don't have time.

Do you look down on our other cuisines? in this way.

Jiang Ning gave up the matter of eating in Guangzhou and went to Suzhou.

As for why we went to Jiangsu Province.

That was the second cuisine Jiang Ning wanted to promote after promoting Cantonese cuisine, and that was Jiangsu cuisine.

But it is different from the previous model of promoting Cantonese cuisine.

Jiang Ning is not planning to open a restaurant this time.

As for the reason.

Opening a restaurant is really tiring, and I have to be busy all the time. Just like in this restaurant in Guangzhou, Jiang Ning almost died from being busy.

Jiang Ning's main job is to promote food culture, not to be a chef, nor to open a restaurant to make money.

and so.

After coming to Jiangsu Province, Jiang Ning basically had no contact with any restaurant or any upper-level leaders.

This also disappointed everyone who wanted to learn from his master.

However, Jiang Ning did not disappoint everyone.

Although Jiang Ning did not meet with everyone, Jiang Ning promised to publicize and promote Jiangsu cuisine to everyone through live broadcast.

……

at this time.

After playing in Jiangsu Province for a week, Jiang Ning felt that he was almost ready, so he started the live broadcast.

Seeing Jiang Ning go online, countless fans who were waiting for Jiang Ning instantly entered Jiang Ning's live broadcast room.

"Teacher Jiangning, you are online now."

"As promised to everyone, I will definitely go online."

"Great, Teacher Jiang Ning, are you in Jiangsu Province?"

"Correct."

"Teacher Jiang Ning, what do you think of our Jiangsu province?"

"Of course it's possible. Isn't there an old saying, there is heaven above, and Suzhou and Hangzhou below. The scenery in Suzhou is so beautiful that I don't even want to start a live broadcast."

"Don't mention it, Teacher Jiang Ning, you can enjoy the scenery of Jiangsu Province slowly, but the live broadcast still needs to be started. You haven't recommended our Jiangsu cuisine yet."

"Isn't this coming today?"

Cleared his throat.

Seeing that the live broadcast room has exceeded 10 online, Jiang Ning introduced: "Suzhou cuisine is composed of Jinling cuisine, Huaiyang cuisine, Suxi cuisine, and Xuhai cuisine. Like Cantonese cuisine in Guangdong Province, it is one of the eight major cuisines. At the same time, , Jiangsu cuisine also has similarities with Cantonese cuisine, that is, the taste is lighter. However, it can become one of the eight major cuisines. Each cuisine has its own uniqueness. What Su cuisine is best at is not that it has any great dishes. What he is best at is his sword skills.”

"Sword skill?"

Everyone was stunned: "Teacher Jiang Ning, what is sword skill?"

"Knife skills are the skills of chopping vegetables."

"Chopping vegetables still requires more effort?"

"of course."

Jiang Ning nodded: "As the saying goes, three points of fire skills and seven points of knife skills. To cook well, the key lies in knife skills over fire skills, and knife skills are the most critical. For an excellent chef, knife skills must be good. "Have you ever heard the story of the cook and his cow?"

While talking, Jiang Ning told the story of the cook Ding Jie Niu in the pre-Qin period.

Cook Ding was a chef in the pre-Qin period.

This chef not only makes delicious dishes one after another, but his knife skills are also unique.

It is said.

He can completely dismantle a cow with his eyes closed.

This is because he has been killing cattle for many years and knows every part of the cattle well.

At the same time, he also knows how to break down the cow better and faster.

of course.

In the story of Chef Ding's explanation of the cow, he is telling another story.

But when it comes to chefs, what Jiang Ning promotes is actually the knife skills embodied in the chef's work on cattle.

“So, if we want to promote Jiangsu cuisine, it’s not about launching a series of dishes like in Guangzhou, but about the knife skills that best embody Jiangsu cuisine.”

Yes.

Each of the eight major cuisines has its own characteristics.

Cantonese cuisine in Guangzhou highlights the original flavor of the ingredients.

Although other cuisines can also absorb his characteristics, other cuisines cannot just absorb the advantages of others.

Most importantly, they reflect their own characteristics.

This feature not only distinguishes their cuisine from other cuisines, but is also a unique culture of each cuisine.

And when this culture is passed down, then the eight major cuisines can truly be promoted to the entire China.

Even if the eight major cuisines leave their homeland, their styles can still be expressed in other regions and are sought after by diners.

Just like Sichuan cuisine and Hunan cuisine in previous lives...even if they leave their homeland, they have taken root and sprouted all over the country and are highly praised.

"Teacher Jiang Ning, listening to you is worth ten years of reading."

"Yeah, now I know that the most crucial factor in cooking is knife skills."

"I always thought it was the heat and seasoning."

Jiang Ning's explanation made everyone feel like they had discovered a new continent.

But many people were a little confused and continued to ask: "Teacher Jiang Ning, how can we Su Cai embody our knife skills?"

This question is really a good question.

For diners.

They only know how to eat, and they only know whether it tastes good or not.

How do they know the inner doorway?

Even if your knife skills are good, diners won’t be able to tell.

If you can't see it, how can you reflect your sword skills?

Although sometimes, knife skills are inherent and do not need to be promoted. The chef only needs to make good dishes.

But just the opposite.

If you don't even know your strengths, how will they remember you?
not to mention.

Today's era is no longer suitable for hiding one's clumsiness.

in contrast.

Only when you have an extremely distinctive advantage can others remember you.

If the eight major cuisines want to be promoted to the world, their advantages should be brought out as much as possible.

Even if it is this inner sword skill.

If even the diners are shocked by your knife skills, then... the essence of Jiangsu cuisine will appear.

Then the problem arises.

How can we embody Su Cai’s knife skills?
This seems really hard to express.

But for Jiang Ning, this is really not a problem.

……

"It's easy. I'll perform it for everyone."

Jiang Ning smiled slightly.

Subsequently.

Instead, he took out a piece of tofu from the refrigerator, and then took out a kitchen knife.

"This is tofu bought on the street, and this is also an ordinary kitchen knife. Let's make a tofu dish today."

"By the way, before making this tofu, I would like to ask everyone, how do you make this tofu, or how do you cut the tofu?"

Jiang Ning asked everyone.

"Teacher Jiang Ning, I like to cut it diagonally twice and then cut it twice in the middle to get a total of eight pieces of tofu."

"I don't like to cut it diagonally, I like to divide it into three equal parts, two cuts on this side, two cuts on the other side, and nine pieces."

"Hahaha, it's simpler for me. I cut it into as many pieces as I want. I don't even want to cut it, I just throw it into the pot and use a shovel to shovel it into as many pieces as I want."

When it comes to cutting tofu, many netizens have dedicated their experiences.

This made Jiang Ning dumbfounded: "The way you cut it makes my ancestors vomit blood when they see it."

But there is nothing we can do.

Isn’t that how ordinary people behave?

Even if it is a more powerful chef, at most it can be cut more finely, but it is not that powerful.

"Today, I will show you how I cut tofu."

talking.

Jiang Ning put the piece of tofu on the chopping board and started cutting it.

But it’s different from everyone’s cut tofu.

Because everyone cuts tofu either diagonally, with the mold firmly in place, or randomly.

But Jiang Ning cut the tofu as if he was cutting a cucumber, and kept cutting off the tofu.

At this moment, all I could see was that Jiang Ning kept cutting, and in the blink of an eye, he had cut hundreds of times.

But Jiang Ning hasn’t stopped yet,

He kept cutting the tofu again.

"Teacher Jiang Ning, are you cutting cucumbers or tofu?"

"Teacher Jiang Ning, you have cut the tofu into powder."

"Teacher Jiang Ning..."

Everyone was very puzzled.

I don’t know how Jiang Ning cuts it.

Is it like making meatballs before, cutting the tofu into powder and then making tofu balls?
But Jiang Ning did not reply to everyone, but continued to cut the tofu.

After a few minutes.

Jiang Ning cut the piece of tofu.

"OK, you're done."

Looking at the tofu he had cut, Jiang Ning looked very satisfied.

But everyone is still puzzled: "Teacher Jiang Ning, what are you doing?"

"Don't worry, everyone..."

Jiang Ning smiled, and then he put the cut tofu into a basin of water.

After a while.

only saw.

Originally, everyone thought that Jiang Ning's tofu had been cut into powder, but it was like green cabbage threads in the clear water, emerging one by one in front of everyone's eyes. (End of chapter)