"See?"

"It used to be Mr. Beile's palace!"

"There are Xiuyan jade on the ground, which is called pomp."

Walking into the yard, Chen Feng stepped on the light green and warm stones all over the ground. He didn't know that it was a foot massage.

"The biggest feature of family banquets is that they are highly personalized, which not only reflects the owner's attitude towards life, but also demonstrates a unique way of hospitality. Meifu opened in 2003 to welcome guests, mainly engaged in private dishes of Peking Opera master Mei Lanfang, and the dishes are taken by his descendant of his private kitchen."

Keer walked while introducing the environment. The surrounding environment was elegant, with bamboo slim shadows everywhere and the scenery was charming. I heard that one of the old jujube trees is nearly 300 years old, and two old rickshaws were parked under the tree, which were props from the movie "Camel Xiangzi".

When we arrived at the end of the narrow corridor, there was a glass waterfall. The cabinet showed the outfit used by Mr. Mei Lanfang when he sang "The Lady Drunk". It has a history of more than 70 years. It is antique and graceful.

Walking further in, the courtyard gradually opened up, and the horse-tie stones from the Ming Dynasty stood, as if waiting for the arrival of martial arts...

The courtyard with three in and three out, plum hall, orchid hall, and floral hall. Chen Feng looked at the bluestone wall and changed the token regularly, indicating the climate and temperature, and also indicating the types of dishes nowadays.

Each hall is not big, so there are only four square tables on it. The walls of the room are hung with old photos of Mei Lanfang's life or performances. I heard that there are more private private rooms in the backyard.

I have to talk about the history of each photo and decoration and the story behind it, as if I take people into the life of a Peking Opera master, like enjoying an old film film or a Peking Opera full of charm, telling the past scenery of a generation of famous actresses.

Even the air was filled with Mei Lanfang's graceful singing, and the atmosphere seemed to be a different world, which was fascinating.

This is the foundation.

"Create the video quickly!" While there was no one, Keer whispered: "Create some materials first. If people don't allow them to record in the end, we have something."

Chen Feng raised his thumb and started quickly, sweeping around the environment first. Keer smiled and said, "Today, he will take you to explore the four legendary private dishes. There is also a mysterious big shot tonight!"

"Plum vegetables emphasize beauty, clear sound, healthy, and stop fat. There is no menu, regardless of the number of people, they are uniformly served by banquets, charges by table, and meals in the evening..."

Standing in front of the photo wall, he introduced: "The boss here is called the boss and the manager is called the boss. The menu is written by the boss himself. The dishes come from the 600 dishes passed down by Mei Lanfang. The four chefs are the descendants of Mr. Wang Shoushan, the chef of Mr. Mei's family."

"Because of Mr. Mei's professional reasons, he is best at light cooking. There are no spicy and stimulating seasonings here, but light does not mean light but tasteless, it has a unique taste!"

"You see, the dining table has long been decorated with red gold paper, and the dishes are written by a brush. The waiters are all kind and kind Mei Sao, about 40 years old, dignified and steady, dressed in a simple and elegant manner, and still have charm..."

Chen Feng's operation is as fierce as a tiger, and he tries to collect materials as much as possible. This kind of high-quality private dish attaches the most importance to privacy and must first start.

At half past eight, I finally saw the legendary Chen Xiaoqing, a middle-aged uncle with a dark and fat face, who was as shy as a girl when talking about delicious food.

You're simple and polite. The three of them sat down. Keer first raised the tea and said to Chen Xiaoqing: "Every time I can't help but the temptation of delicious food, I always remember what Teacher Chen said..."

"Why are you always full of saliva in your mouth?"

"That's because I love this land deeply!"

Everyone laughed, Chen Xiaoqing also showed his signature smile and explained: "My motto is that life is just about food and drink. You don't have to consider poetry and distance. You should cherish every meal."

Chen Feng couldn't help laughing. In fact, he had watched the roundtable and had a deep impression of Chen Xiaoqing. Especially the first two movies of the tongue are simply a masterpiece, but unfortunately the third movie is a failure. I heard that it was because he changed jobs from CCTV?

"Actually, I'm also a fan of Ke'er's food viewing!" Chen Xiaoqing smiled and said, "I'm talking very professionally. I really hope there are more self-media like you."

Ke'er quickly said a few polite words, took out the menu and handed it to Chen Xiaoqing, and said modestly: "Where is where, I hope I have the opportunity to learn more for my seniors."

"Hey, it's too serious, right?" Chen Xiaoqing joked: "I'm not that amazing, I rely on the strength of the team. There are not only us behind the tongue, but also many heroes behind the scenes."

"Anthropologists, sociologists, masters of chefs, and of course the most important thing is foodies, such as Mr. Cai Lan..."

"At that time, we wanted to verify when Yusheng appeared and what its development history was. We found Professor Yu, who could answer our question."

"I want to know when the dietary pattern of the south and north side of rice is about what the per mu yield is. Finding Professor Han from Peking University can provide all the backgrounds of very accurate agricultural geography and planting history."

"Later, because of a commentary in the film, there were only about twenty words. Teacher Yu wrote a reply letter of more than four thousand words to us, "Preliminary Test of Fish Sashimi", which was really touched."

"There are also various scientific consultants. Some foods that are obviously harmful to health must be screened out, try not to be included in the program, or give the audience effective tips."

"If you want to explain why a thing tastes good, if many people don't know why mutton is tender, we will tell everyone that the mutton is tender because it is fat, but a person from the Yangtze River Basin may think that how fat mutton is tender?"

"The fat content of mutton determines the taste. The fat content from 1% to 7%, and the flavor increases. Within this range, every percentage point increase, the taste will go up to a higher level. 7% is a critical point, and it will look fatter and go up."

"At that time, we knew these data. In the film, we would not simply say that the mutton is very tender, but that the meat is extremely tender under the fat, which is a causal relationship."

"Maybe only five of the 10,000 audiences know the specific meaning, but passing on the correct meaning is our job."

After talking, the atmosphere was very relaxed. After all, they were all foodies. With Cai Lan’s introduction, they had many common languages.

Mei Sao brought a few dishes, pointed to a bowl of porridge, and greeted: "This is one of the Mei family's signatures, mandarin duck chicken porridge, you must try it."

Chen Feng took the blue and white porcelain bowl, and the chicken porridge was like the Tai Chi diagram, half of the soup was white than snow, and half of the green was more than jade, and they were mutually reborn and cherished.

Chen Xiaoqing looked at Keer and tentatively said, "How is it smelling?"

Ke'er took a sip and commented without any fright: "The so-called chicken porridge, there is no grain of rice in the whole bowl. The chicken is cooked for at least one day and one night, and it will be rotten into a lotion. Then choose vegetables according to different times, make them into vegetable juice, and mix them into Tai Chi. The taste is light, the color, aroma and taste are complete."

"It's true that I can't hide it from your tongue!" Chen Xiaoqing smiled and said, "Before Mr. Mei took the stage to perform, she liked to drink porridge two hours in advance. She no longer ate when the performance is approaching, which meets the standards of singing with fullness, blowing and hungryness."

"Yuan Mei's "Suiyuan Food List" also contains chicken porridge. The fat hen uses a knife to peel the breast meat, scrape it finely or plan the knife, and do not cut it, and you won't get tired of it."

"Keep the fibers of the chicken without being damaged, then make soup with the rest of the chicken, add fine rice noodles and minced ham to make porridge."

"Over time, we develop a dietary habit of being unafraid: not drinking alcohol, not eating internal organs, not eating braised pork and other things are too greasy. We are afraid of phlegm, we are afraid of eating cold drinks before and after the show, and we are afraid of getting hoarse in the hot voice."

"I pay great attention to protecting my lungs and throat throughout my life. It is said that I will also contain a piece of pear when I sleep to nourish my lungs and protect my throat, suck my lungs and fire, take it out the next day and throw it away, and I will not be careless at all..."

Chen Feng looked at the excited look of two foodies, one big and one small, and forgot, it seems that he doesn't even need to support him, so he should just eat it alone.
Chapter completed!