Chapter 330 (1/2)
It is said that Xu Ling, an ancient famous chef 7000 years ago, created eight ”legendary kitchenware” with tianwai meteorite
However, it has not been known whether Xu Ling existed or not and whether his age was 7000 years ago.
In the Chinese cuisine, it is Pengzu who was honored as ”the first professional chef in history” in the historical records.
It is said that Peng Zuben lived eight hundred years, but there is also a saying that Peng Zu, the leader of the great Peng state, died 800 years ago, not Peng Zuben's life expectancy of 800 years
However, Pengzu is indeed the ancestor of Chinese cuisine and health preservation, which is recorded in the history books!
Peng Zu's ”the way of pheasant soup” is the first time that Chinese cuisine has the guiding theory of ”cooking”.
”Yangfang Tibetan fish” is exactly the recipe created by Peng Zu, also known as the first famous dish of ”ancient Chinese cuisine”. Although it was after ”Cangjie coinage” at that time, the word ”fresh” was not one of the ”first” words created by Cangjie
It is said that Pengzu's youngest son likes fishing, but Pengzu is worried about the danger and forbids him to fish on weekdays. As a result, once his little son just came back from fishing, Pengzu came because he was worried that his father would find that the youngest son had stuffed the fish into the mutton. As a result, Pengzu found it delicious after eating it. After understanding the facts, he created the original recipe of ”sheep hiding fish”.
It originated from the famous dish ”Yang Fang Zang Yu”, which made people have a deep understanding of fish and sheep. Since then, the word ”fresh” was created to describe the delicious taste of food!
Coincidentally, 2500 years ago, another gourmet master who had a profound influence on Chinese cuisine and even Chinese culture created a recipe of ”fish biting sheep”
This gourmet master, it is the Confucius who put forward the idea of ”never tired of fine food, never tired of saying fine food”!
It is said that when Confucius was dismissed from office, when he traveled around the world and could not eat enough, his disciples begged for some mutton and fish, so Confucius cooked them together. Unexpectedly, he found that they were very delicious. From then on, the prototype of ”fish biting sheep” came into being
Both are cooked with fish and sheep, but ”Yang Fang Zang Yu” means that the fish is stuffed into the cut-out mutton, sealed and stewed in the ”fish soup”. On the contrary, ”fish biting sheep” is used to cut small pieces of mutton and put them into the visceral fish belly, and then stewed in the ”sheep soup”.
However, mutton in casserole is different from ”sheep hiding fish” and ”fish biting sheep”
But the principle of mutual harmony is the same!
At the moment of mutton and soup, the judges even produced a kind of ”fresh meat” that did not exist in reality and only appeared in ancient food classics!
”This is the whole piece of meat from a large fish Well, it should be ”Su Mei fish”? Use the whole piece of fish, cut out the notch, hide the sliced lamb chop into it, seal it and cook it together! ” She said.
”You are worthy of being a master of Tangdao. Can you even taste it?” Yi sehui's words also confirmed this point.
Yes, different from ”fish biting sheep”, mutton is not stuffed into the belly of fish, but put into the whole piece of fish. From the craft, it is more like ”sheep hiding fish”, but the internal and external packaging relationship is opposite!
”Su Mei fish As the largest coral fish, it is possible to cut out the whole piece of fish enough to fill the mutton... ”
”And the fish should be deep-sea snakehead. The fishy smell of deep-sea fish is lighter, and the fish is famous for its fresh and tender meat But it's also very expensive. It costs hundreds of dollars per kilogram, right? Most of all, it's not easy to buy! ”
”But the taste of mutton and fish is really intoxicating
”Yes, the two flavors not only blend each other, but also completely offset the smell of mutton and fish...”
”The most important thing is that although a small amount of basic spices are used in the fish soup, it is the mutton and the fish itself that ultimately achieve this harmony.”
”If ye Shan's” French lamb chops ”is a delicious blend of spices, then the” fish side Tibetan sheep ”of the same color is a delicious blend of original ingredients The judges exclaimed.
Cheng Yilang also murmured in the following: ”I can't believe that this level has been achieved! It's the same color... ”
”The fusion of mutton and fish Can you really do it? At present, the same color senior students still use farmed mutton and deep-sea fish, both of which have a little fishy smell! If it had been more than 4000 years ago, not only were there few kinds of spices used, but the fish must be freshwater fish and the product of grazing technology, which is equivalent to that of semi wild sheep, can the two really merge? ” Youji has joined up with the brigade at this time.
At the same time, as an expert in wild mountain animal cuisine, Youji has always been unable to understand how to blend mutton and fish. Although the ”delicious” flavor is close, it is only ”close”, and each has a fishy smell and a smell of smell. If you are a little careless, it is just a pot of fishy soup?
”This is controversial. It is generally believed that the cooking skills in ancient times were generally very low, and there were few kinds of spices and food materials. Cuisine was just in its infancy. The real development of” cuisine ”started in the middle ages, developed in the modern times, and improved in modern times. After the” great fusion of world cuisine ”, it ushered in the second peak ”Delicious food” at that time should only be relative. ””There seems to be some truth. In the Chinese cuisine culture circle, ancient times refers to the three emperors and five emperors to the pre Qin period, right? At that time, the processing of food materials was still at the stage of stewing in white water and roasting over fire. There was a shortage of spices and poultry. Judging by modern standards, there should be no ”delicious” food. ” Said Liangzi.
In this world, the cultural circle is demarcated by ”cuisine”. For example, East Asia, which is deeply influenced by ”Chinese cuisine”, belongs to ”Chinese cuisine cultural circle”. In the ancient times of ”Chinese cuisine cultural circle”, it refers to the period of integration of Yanhuang tribes and the unification of the first emperor.
That is to say, from the fusion of ”baking” and ”cooking”
Cooking skills are always constrained by tools. In the upper reaches of the Yellow River Basin, the Yellow Emperor tribe's virtue soil, that is to say, believed in ”the earth”. From the ”Earth”, pottery was made, which gave birth to ”cooking”. In the middle reaches of the Yellow River, the Yan Emperor tribe's de fire, which believed in ”flame”, made fire roasting, carbon baking and rock baking, had its initial bud.
At the beginning, the ”Chinese cooking” and ”Chinese cooking” were combined.
Later, in the spring and Autumn period, iron ware began to be used. In the Qin and Han Dynasties, ”iron pot” began to appear, providing a basis for the emergence of ”stir frying”!
Therefore, in ancient times, from the end of the pre Qin Dynasty, after the emperor ruled the country until the Tang and Song Dynasties, it was known as ”the Middle Ages”, that is, the period when the civilization of ”stir frying” sprouted and developed and became the main force of ”Chinese cuisine”
In the Tang Dynasty, due to the opening up and strong national strength, the prosperous age of tens of thousands of States came to the dynasty, and it was also the period of large-scale introduction of new food materials and spices. With these foreign food materials and spices, they began to be introduced, bred and sown. Since then, the diversity of ”Chinese cuisine” has been greatly improved, and the ”near ancient” period has also been opened.
After that, it continued to the 19th century, which was marked by the great fusion of world cuisines
As for the Yanhuang period, it belongs to the ”ancient times”, because there is no word spread, only a few words of legend left, such as ”Xu Ling, an ancient famous chef”, who does not know whether it is true or not
Therefore, today's food industry generally believes that the concept of ”delicious” is different from that of today's cuisine in ancient and medieval times!
For example, before the ”great fusion of world cuisines”, it was generally believed that the ordinary cuisine in star restaurants was already a rare ”delicacy” in the world
After all, ”delicious” is relative. When the overall cooking industry is low or even very low, people's inner expectation standard will also be lowered.
Therefore, the ”ancient recipes” of any cuisine are either developed along with the times and eventually become ”famous dishes”, or for various reasons, they fail to keep pace with the development of the times, and gradually ”lose all the dishes”.
If we simply use ”ancient recipes”, such as boiled meat and hot dishes without any seasoning, no one will eat them unless they want to lose weight
”However, as Mr. Cheng Yilang said, there are still” controversies ”in these matters, and they are only” generally believed ”to be so...” Mr. Marui said with a pair of glasses.
”Ha? Do you have any other ideas? Four eyes If you're just looking for trouble, you won't be cleaning your room after our party tonight Said Youji.
“…… Why do you say it as if you cleaned it up? ”
”The reason why there is” controversy ”is that there are still many cuisine people who insist that there are some cooking methods that we don't understand in ancient, middle and even ancient times. They can also cook delicious food in a broad sense with simple ingredients and spices, but the skills are not flowing for some reasons Pass it on... ”