Chapter 487： The accent of Sichuan opera, the soup of Sichuan cuisine (Part 1) (1/2)

Boiling water cabbage, the name is not obvious, plain and plain.

When it comes to boiled cabbage, one has to say that the creator of this dish is Huang Jinglin, the famous Sichuan-style ”Xianpin” chef.

Huang Jinglin, born in the late Qing Dynasty and the early Republic of China, a well-known gourmet talent, learned rich five cars.

He is fond of poetry, calligraphy, couplets, and is known as the ”contemporary wonder man”.

If you talk about culinary art, you are a well-deserved master of the school.

The ”Old Chengdu Master (Auntie) Restaurant” created by Mr. Huang Jinglin was well-known before the cataclysm.

Even Jiang had arranged a four-table banquet in the mansion. After eating, he was shocked and praised by the heavens. So he ordered four more tables the next day. Unexpectedly, he was rejected by the stubborn old Mr. Huang Jinglin.

”The rules for reservations are made three days ago, and it is difficult to process.”

Jiang Yi had no choice but to wait three more days, which was a joke in the local area, saying, ”You can sit on the world and you can't get in the team like you can catch a meal.”

When Huang Jinglin passed away, Jiang was very sorry, and sent him to Wanzhuang, saying,

”The uncrowned king!”

After that, the public restaurant won many honors, countless.

For example, when the Domestic Trade Bureau personally commented on ”Chinese Famous Dishes”.

There are a total of more than 3,500 famous dishes in the seventeen national cuisines. The mansion alone has the exclusive five products, and you can see the whole leopard at a glance. This shows how good the cuisine of the mansion is.

(If these can't allow many readers to intuitively understand the value of Mr. Huang at the time, then I will give a chestnut in this concept.)

There is a dish in Huang Jinglin's mansion called Soft Fried Bun.

Perhaps most people have never heard of this dish. The raw material is pig intestines, which are not on the table. Naturally, they cannot be sold at a good price. But it is the favorite of the master of Chinese painting Xu Beihong. You must order this dish every time you go to the mansion. .

Huang Jinglin not only doesn't dislike it, he adheres to the principle of ”Teacher Zhuan Yiduo is my teacher”, and he improves this dish so that he can serve customers.

Xu Beihong was very grateful and splashed ink on the spot and presented a painting of Galloping Horse to show his gratitude, which immediately made a sensation in Yilin.

(Xu Beihong’s Ma Qi Baishi’s shrimp, I dare not think about it, maybe this is the boss.)

Besides, Huang Jinglin was said to have served at Guanglu Temple in the late Qing Dynasty and the early Republic of China, and he created a variety of dishes for the Qing court's imperial meals.

Among these dishes, the scent of ”Zhangcha Duck” tea was loved by Lafayette. It was designated as the imperial imperial meal, and it is probably the first imperial imperial meal in Sichuan cuisine.

Galeries Lafayette must order this dish whenever he entertains foreign envoys.

(This is the chapter with the most parentheses. I only talk about the dishes and ignore the others. Thank you for your cooperation. Any comments that violate the rules will be deleted.)

Yes, ”Zhangcha Duck”, not ”Zhangcha Duck” which is wrongly written now.

In fact, this dish is not smoked with camphor leaves, but Zhangzhou tender tea leaves are used. This is the fragrant experience of this delicacy.

Because he was well appreciated by the Lafayette, Huang Jinglin added four tops and entered the imperial dining room.

But the competition in the imperial dining room is equally fierce. You come and go with you and me, which is quite inconsistent with Mr. Huang Jinglin's upright and upright character.

In the Qing Dynasty, the main dishes of the imperial palace cuisine were Huaiyang dishes that were ”harmonious, refined, clear, and new”, which often derogated Sichuan cuisine as ”only spicy, vulgar and rustic.”

In order to break the rumors and establish the evidence, Huang Jinglin contemplated hundreds of thousands of attempts, and finally created the best of the dishes ”Boiling Water Cabbage”, which has reduced the complexity to the realm, and established his name as a great master. All the royal cooks were speechless.

Until the eve of the cataclysm, the status of boiled cabbage as a state banquet fine dish is still unshakable.

——It’s just that the many dishes under his name that dumped all living beings have now become super-sounding, and it’s sad.

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