"Good guy." Shangluo understood immediately. Why do they put fried beef river as a main meal instead of a light meal? Because the authentic dry-fried beef river is really cooked in a formal way on this plane, and is fried directly in the pan in the kitchen.
"Is there a kitchen on this plane? Where is it?"
"We have a standard star-rated kitchen, with certified external chefs providing catering services. The kitchen is located in the other direction of the stairs. The menu will also change depending on the season and the chef. Available this season It is Nanyang cuisine among the five major cuisines, and also provides some Cantonese dishes.”
"Ah~~" Shangluo nodded. He has long known about the five major cuisines. In addition to Sichuan, Shandong, Guangdong and Huaihe, there is also "Nanyang cuisine" that is famous throughout the country. Nanyang cuisine is a cuisine developed in Nanyang. At first, I only brought home dishes from various places when I went to Nanyang. However, some "improvements" appeared in Nanyang in order to adapt to the tropical climate. Later, due to the vigorous promotion of Guoxingjia, Nanyang cuisine gradually developed into the fifth largest cuisine - in other words, like the other four cuisines, they are all made with money.
However, Nanyang cuisine can be regarded as the fifth largest cuisine, and it also has its own secret——
"The characteristic of Nanyang cuisine is the use of fresh spices." Captain Huang introduced. Although this is a formulaic introduction, with the unique sincerity of introducing the dishes of his hometown, "Most of the spices you eat in Kinei are shipped back from Nanyang. Although judging from today's conditions, it is not necessary to bring fresh spices back." No problem. But in the process of the formation of major cuisines, only Nanyang cuisine can directly come into contact with fresh rather than dried spices, so it has the unique flavor of Nanyang cuisine."
"What are some examples?" Shangluo asked, "What are some examples?"
"For example, the peppers you often eat include black pepper and white pepper. But Nanyang cuisine uses five kinds of pepper: green pepper, black pepper, red pepper, white pepper and rose pepper."
"What's the difference between these?"
"There is a big difference for Nanyang. First of all, except for rose pepper, the other four are actually different forms of pepper berries."
"Is pepper originally a berry?" Shangluo knew this for the first time. The peppers he saw were generally shriveled, and from a distance, looked like some kind of bean. He always thought peppers should grow in pods like edamame beans.
"Yes, pepper is a berry. If you visit Pontianak, there is a street in Pontianak dedicated to planting a whole street of ornamental peppers. The red ones are very beautiful. The pepper berries are green when they first grow: in Picked when it is green, it is the green pepper used in Nanyang cuisine. Green pepper can only taste its unique flavor when it is fresh, because those aromatic substances are not stable and can easily evaporate; in green pepper When processed, it is the common black pepper that you all see, but black pepper has only entered the ki Nei variety in recent decades; and later.
"Then after is red pepper. Red pepper is the ripe pepper berry. Compared with green pepper and black pepper, it has a more stable and restrained flavor. When red pepper is processed, it is the most common white pepper. White pepper It has a long history in Kinei. White pepper is generally used in major cuisines, but recently black pepper has been added. Green pepper and red pepper are currently only used in Nanyang cuisine. You will be able to use it soon. Taste the unique flavor of fresh spices.”
"What about rose pepper?" Shangluo asked.
"Strictly speaking, rose pepper is not a pepper. It is a relative of another pepper from Brazil, and Southeast Asia has only started to eat it in recent years. Rose pepper is pink and has almost no spicy and stimulating flavor of pepper, but It looks very nice and is suitable for seasoning in desserts. You can see at the back of the menu that there is 'Pepper Ice Cream', which is a new product in the past two years. It uses rose pepper with almost no spicy taste. The pink fruits are embellished with white ice cream. It’s very beautiful, and the slight spiciness can extract all the creamy flavor of Haozhou specialty. We solemnly recommend this new product to you.”
"Hey~" Wen Yuan asked in a low voice, "Why is it called rose pepper and not pink pepper? This name is so confusing."
Shangluo also stopped. This question makes sense, and he planned to ask it.
"Stupid." Lu Liang took a look and said, "They are from Fujian. Try pronouncing pink pepper and pink pepper yourself."
"." He and Wen Yuan looked at each other and tried to figure out the pronunciation. It was really hard to pronounce it, just like pink phoenix and bee flower hair conditioner.
"Ahem" Shangluo nodded. Regardless of the name, there are so many ways to eat pepper, so he started flipping through the menu with great interest——
At the front is the specially marked "Four Kings of Nanyang Cuisine". From the dining tables of Guo Xing to the roadside stalls in Sin Chew, four classic Nanyang dishes are sold everywhere.
Hainan Chicken Rice
Hokkien Fried Noodles
Bak Kut Teh
Laksa (note: spicy coconut milk noodle soup)
Shangluo blinked. He did eat Hainanese chicken rice
"Is Hainanese chicken rice a Nanyang dish? Then why is it called Hainanese chicken rice?" Shangluo asked.
"Because Hainanese chicken rice is a chicken rice brought to Nanyang by immigrants from Hainan. Different from the local chicken rice in Hainan, the 'Hainanese chicken rice' in Nanyang has different dipping sauces. We have four-color dipping sauces: red, yellow, green and soy sauce." Ingredients - Every dish recommended here represents a part of Nanyang. Hainanese chicken rice comes from Hainan, and Hokkien fried noodles naturally come from Fujian. They are fried noodles that are added with stock and then stir-fried with seafood. The first two are Pontianak. The specialty of Sin Chew, and Bak Kut Teh is the specialty of Sin Chew, because the people of Sin Chew are mainly immigrants from Guangdong. As for Laksa.”
She thought for a while: "Laksa is an improved Nanyang native dish. It was originally a dish from the Nanyang indigenous people. It is a spicy coconut milk noodle soup. Many indigenous dishes have been included in the category of Nanyang cuisine after being improved. The country The surname believes that these dishes represent the unique culture of Nanyang. People from all over the world bring dishes from all over the world to their new homes in Nanyang. And you can’t find dishes like this in Hainan, Fujian and Guangdong. ——For example, Hainan chicken rice is different from Hainanese chicken rice, and Fujian fried noodles are different from Fujian fried noodles. Although bak kut teh is also a Cantonese soup method, it also adds spices that are not available locally. As for laksa, the local People will not eat such soft dishes. Of course, we recommend that you just choose one. These four are staple dishes that can fill you up, and there are more distinctive dishes later. For example, on the next page, we recommend this one ——Yes, this curry crab is the specialty of this season.”
She raised her head and saw all four people pointing at this page:
"Wait a minute. Do you want all four? All four of you? Okay, I've written it down." She didn't say anything, but just wrote down the four people's orders on the menu. "Do you want curry crab too?" ?Okay, four portions of curry crab. Young is good, you can eat it if you want."
(End of chapter)
