Chapter 525 The Origin of Cuisine

“How to say it?”

"They are all important Nanguan dishes that were in the past. In addition, there was a noodle restaurant in Rongleyuan, called 'Ji Xue'. This eel and bamboo shoot noodles are Ji Xue's special dishes." Zhou Zhi nodded directly at the menu: "It seems that this restaurant has something to do. The boss or chef may be the true story of Rongleyuan back then."

"I don't know if I don't really teach you," Fei Guan smiled and said, "It tastes good."

"I have been with Lao Chai several times. I feel that the dishes here are more advanced than those outside, and some of them can also play high-end Cantonese cuisine alone, but I don't understand whether it is real Sichuan cuisine or fake Sichuan cuisine."

"Now that Brother Zhou said that, it's naturally true Sichuan cuisine."

"It's real Sichuan cuisine, but some of them have disappeared for a long time." Zhou Zhi smiled and said, "Then did I order it?"

"point!"

So Zhou Zhi ordered the Snowflake Chicken Nao, steamed in the Eight Treasure Pot, roasted deer tendons, steamed pigeon eggs and noodle, sour and sour sea cucumber, sweet and sour crispy fish, hot eel shredded chicken, chicken beef soup, pig skin cake, and golden silk noodles.

The waiter who sent me over to get the menu, Lao Chai smiled and said, "Come on, let's start talking. Today I can hear the author of "Sichuan Fun Talk" telling stories with my own ears, which is rare!"

Zhou Zhi smiled and said, "Do you know when Sichuan cuisine can be a banquet, can it be a fairy hall, and an important dish?"

"This should be early, right? In the Ming Dynasty?" Lao Chai said: "Salt appeared in Shu in the Ming Dynasty. When salt merchants had money, they began to pay attention to eating and drinking. Did the famous salt gang dishes come out at that time?"

"I think it may be the Song Dynasty." Fei Guan said: "Otherwise, how can we cultivate foodies like Su Dongpo? Shu in the Song Dynasty did not experience the wars and chaos like the Central Plains of the Five Dynasties, and they had a lot of food and clothing. I guess it was the Song Dynasty."

"You all guessed too far." Zhou Zhi smiled and said, "In fact, Sichuan cuisine was able to enter the Great Hall of Elegance in the Qing Dynasty, and it was very late in the late Qing Dynasty, after the 11th year of Xianfeng."

"How is that possible?!" Fei Guan couldn't believe it: "As far as I know, the Shu River in the Song Dynasty was very popular!"

"This can be found in history." Zhou Zhi said: "Even if it is a large table in the Tang and Song dynasties, the dishes are just like that."

"The Burning Tail Banquet was a grand banquet held by scholars in the Tang Dynasty and officials were promoted. Wei Juyuan was appointed as the Minister of State and recorded the "Burning Tail Banquet Food List" at that time, and listed as many as fifty-eight dishes."

"This person is so weird, why is it called the tail-burning banquet?" Lao Wang asked.

"Because when a fish leaps into the dragon gate, the thunder will drop and burn its tail, and then it will be transformed into a divine dragon. This is the legend of the Tang people's 'fish will turn into a dragon, and the thunder will burn its tail'."

"Scholars passed the imperial examination and officials became ministers. This was like crossing the dragon gate. Therefore, the banquet held was called a tail-burning banquet." Zhou Zhi explained: "However, if you look at the fifty-eight dishes carefully, the ingredients are full of delicacies and seas, and the water and land are mixed. However, there are more than 20 cakes and snacks alone, and there are three or four kinds of rice, and there are several leftovers like fish sashimi and bacon platters."

"There are even less seasonings, milk, oil, crispy, honey, and there should be sauce and salt."

"The technique is to fry, steam, roast and fry, and pure cold dishes."

"This is the top banquet."

"There was indeed a trend of traveling in Shu at that time. However, according to the "Dream of Tokyo" records the "Shuo Hotel" opened by the Song people in Bianjing City, the dishes were just meat noodles, big noodles, large and small meat dishes, fried meat, mixed fried incidents, and several types of raw and cooked rice."

"The Sun Family Garden on Buhou Street has lush flowers and trees, pavilions and pavilions, winding ponds and marshes, and a rich and noble atmosphere. At that time, many gentry and business families in the city often held wedding and white celebrations and birthday banquets and spring banquets here;"

"The Wuhou Temple outside the south gate and the Pinjiang Tower are the places where officials and gentry see each other off, so they mostly choose to hold a banquet here to bid farewell;"

"The cottage outside the west gate has bamboo and red plums. It not only has pleasant scenery, but also has a wide area. Whether it is a spring banquet or a summer cooler, it is an ideal place to have a banquet;"

"There is the wonder of ancient banyan in Little Tianzhu, which is an ideal place to hold banquets. Poets and scholars gather here all year round;"

"The Shuangxiao Temple located in Erxian Temple has a unique charm. It is adjacent to Qingyang Palace. The flower and gentry festival is the peak season every year. 'The number of officials and gentry feasts here is hundreds of times."

"It's a pity that these places are no longer available now." Lao Li said: "But there are still tea gardens, Wangjiang Park, Wenshu Temple, and tea is good."
Chapter completed!