"The chicken is not a chicken, the flower is not a flower, are all the flavors of Jiangnan hidden in the belly?"
Some people repeated what Mr. Cai Qing said. Since they are from the Eastern camp, naturally there will be people who cannot speak and understand the Zhongzhou dialect.
It's just that they can't understand what it means.
Is there any unsophisticated cuisine appearing in front of them?
Is it the one where Zhao Fuyu is doing the whole chicken and deboning it?
"Why do I feel like I've heard this before..."
As a judge, Guang Cailao also showed a look of doubt, because this Tong Yao was really familiar to him, but it seemed to have happened many years ago.
Continuously search in memory.
But before he could think of it, Cai Qing had already given the answer.
"In the last century, Zhongzhou finally began to prepare to integrate with international standards and take that step."
"Guangfu, which has the most contact with the outside world, is at a time when its economy is booming and its products are abundant."
"At that time, there were four most famous restaurants in Guangfu, and each of them introduced their own signature dishes in order to showcase their chef's cooking skills."
"They are Dasanyuan's sixty-yuan large skirt wings, Nanyuan's Oyster King Baofu, Xiyuan's Dinghu Shangsu, and Wenyuan's Jiangnan Baihua Chicken."
Cai Qing raised his chin.
"At that time, the most luxurious way to eat was to taste these four dishes at one time."
"I just saw Old Man Su on Ding Lake and didn't pay attention. Now look at this method of handling chickens..."
"Obviously, this is Jiangnan Baihua**?!"
Although the tone was questioning, in fact it was extremely certain.
And his judgment was confirmed by Guang Cailao. Zhao Fuyu's combination of ingredients and cooking techniques are indeed very likely to be the dish that was lost thirty years ago and is known as the "Four Famous People in Guangfu". One of the dishes is Jiangnan Baihua Chicken.
In fact, the inheritance of Cantonese cuisine is quite orderly. For example, Dinghu Shangsu has been passed down, and only the price of the 60-yuan large skirt fin has changed.
Only Oyster King Baofu and Jiangnan Baihua Chicken are now just names, and the specific methods are no longer known.
The chef who cooked these two dishes back then is now gone. As for whether he is still alive for such a long time, it is difficult to say.
Even though this recipe is great, the creator may not be a high-end chef.
Many times inspiration is unreasonable.
Moreover, the general cooking techniques of these dishes are not complicated. What really makes them stand out as one of the four famous dishes in Guangfu is that it is the result of the times and the most important thing is... the latecomers mastered the recipes and perfected the details.
But since later generations have perfected the details, the recipes of these dishes should not be lost.
But in fact, brilliant and attractive dishes are created every year, and it can be said that there are them all the time.
How many of them can be passed down and become dishes that can often be seen on public tables?
What's more, the two dishes of Oyster King Baofu and Jiangnan Baihua Chicken are complicated to prepare and require ingredients that are not often available in ordinary people's homes.
Naturally, when restaurants stopped selling them, these dishes were truly lost.
Maybe the original restaurant still had recipes like this, but the cook had changed and they hadn't made it for many years. Just relying on the recipes to restore it, I couldn't find the taste of the past.
Gradually no one cared about these dishes at all.
In fact, it takes a long time. Maybe it takes only three to five years for a dish to decline.
Ten years later, this dish has completely become a rumor that can be heard occasionally from the mouths of old gourmets.
Cai Qing has such a regret. He has never tasted the true complete versions of the two dishes of Oyster King Baofu and Jiangnan Baihua Chicken.
When he was young, he also traveled to Guangfu, but he was too short of money to go to these four gardens to taste their signature dishes.
By the time he returned to Guangfu with his reputation already established, the four major gardens had fallen into desolation, and most of their former signature dishes had been lost.
It’s not like I haven’t tasted the dishes restored by latecomers.
However, the old diners who tasted it with him all said that the taste of Dinghu Shangsu and the 60-yuan large skirt wings were almost the same, with almost no changes.
But the Oyster King Baofu and Jiangnan Baihua Chicken are far from the original taste.
So today, Mr. Cai Qing was extremely excited to see that Zhao Fuyu was trying to restore the almost lost dish of Jiangnan Baihua Chicken.
If he could really grasp the mystery of the flavor, maybe he could be granted one of his wishes.
'But...it's difficult! '
'The key to this dish is no more chicken or stuffing...the key is...flowers!'
For the same recipe, the cook he hired to restore it was also at the Linchu level, but the restoration was still not completed. The key was Baihua Yiyi.
Back then, Chef Lin used white chrysanthemums, thickened them with chicken soup and poured them in, allowing the heat to force out the fragrance of the chrysanthemums, which permeated the dishes, creating the artistic conception of a hundred flowers.
It cannot be said that there is anything wrong with his approach. In fact, it is a very clever way to blend the fragrance of flowers with the ingredients.
They complement each other and even add interest to the sense of smell.
However, in the mouths of old diners who have tasted the original Jiangnan Baihua Chicken, the taste of white chrysanthemum is far away, but it still lacks a little mellowness and longevity.
The integration with the entire ingredients also lacks some feeling.
If it's missing a little, it's missing everything. For these old diners, this dish is almost a complete failure.
Chef Lin also knew how tricky these old gourmets were, so he wasn't very disappointed. He just lamented that the head chef had left, and he didn't know where he went.
Nowadays, it is not so easy to explore the original appearance of Jiangnan Baihua Chicken.
It was just a recipe, and there was nothing wrong with the taste. It was just different from the original one. Chef Lin knew the reason and didn't get too hung up on it.
It’s just that this dish doesn’t mention anything about reappearing.
The original recipe reference can only do this. Mr. Cai Qing is also very doubtful about what Zhao Fuyu can look like now.
But he was also looking forward to it.
After all, Zhao Fuyu is a cook who can surprise people under various circumstances.
...
"Jiangnan Baihua Chicken..."
"Did Fuyu-kun actually prepare such a dish?"
There was a burst of surprise in Busujima Saeko's eyes. Even she, a Tou Sakura student, had heard of this dish.
After all, after Zhongzhou was opened that year, people from other countries would inevitably pass through Guangfu if they wanted to go to Zhongzhou. It was also at this time that many of the foods there began to spread overseas.
The four famous dishes of Guangfu's old school also spread to various places in Dongying through word of mouth at this time.
However, it seems that almost no one has imitated such a dish.
Zhao Fuyu seemed to have chosen an extremely difficult object to cook with.
But correspondingly, if it can be completed successfully, the expected feedback will be very high.
