Ancient Foodie Survival Guide

Xie Xun chose to ride a carriage instead of riding a horse today, for fear of spilling soup in his food container.

When he arrived at the East Palace, he was stopped by Lin Cheng. He said in a daze, "You still brought soup today?"

Xie Xun said: "How do you know?"

"Look at you like this, who doesn't know?" Although Xie Xun walks very steadily, he is not so tight. Even the corners of his robe do not move. He is not much different from the famous lady Ge Qingshu in Beijing.

Of course Lin Cheng didn't dare to say this. After all, the daily lunch all depended on Xie Xun's food to relieve his greed.

He chuckled, while lamenting that Xie Xun’s marrying a daughter-in-law was so good, and at the same time lamenting that he would not marry a daughter-in-law, wouldn’t it be better?

At noon, Lin Cheng sat obediently across from Xie Xun, looking expectantly at today's food box.

Xie Xun took a look first, and today's side dishes are very rich.

In addition to yesterday's yellow chicken stew, there is also a brightly colored, meaty eggplant.

Looking at the rice, there was actually a spoonful of solidified beige lard. The lard was sprinkled with chopped green onion and soy sauce, and there was a pile of lard residue on the side.

Lin Cheng frowned: "What is this?" As the spoiled son of the prime minister's family, it is normal to have never seen lard.

Xie Xun has traveled abroad and knows a little bit: "Lard."

Lin Cheng was surprised: "Lard is cooked on top of rice, it's still raw!"

Xie Xun looked at him like a fool: "Is lard still alive?"

Although Lin's family hasn't liked pork since Prime Minister Lin's generation, Lin Cheng still knows that lard is still used for cooking, but just put so much lard on rice...

He sneaked a glance at Xie Xun's face, oh, did the young couple quarrel?

Xie Xun didn't know what he was thinking. He poured water and covered the lid. After a while, the water began to boil, and the steam slowly heated the meal.

Uncovering the food box, the aroma of the dishes is overwhelming. Of course, the most attractive is the salty taste of the yellow braised chicken and the sweet and sour taste of fish-flavored eggplant.

But Lin Cheng couldn’t help but cast his eyes on the rice. The white and crystal lard had completely melted, coating the plump rice with a shiny coat of oil. Xie Xun mixed it with a spoon, soy sauce, green onion, Pork dregs and rice are fused together, the color is light, but people are inexplicably curious about its taste.

Xie Xun also had some doubts about the taste of lard bibimbap, and tentatively took a spoonful into his mouth.

"How is it?" Lin Cheng looked at him baffledly.

It's hard to describe the deliciousness. It is obviously just simple lard. It has a fresh and oily taste when it is melted into the rice. Perhaps it is because the chopped green onion has gone greasy, or it may be because the soy sauce is fresh and has a mouthful of oily aroma, simple The ordinary way of eating has great satisfaction.

Soy sauce is specially made by Jiang Shuyao, with a hint of sweetness, salty aroma and mellow, supplemented by the oily aroma of lard. There is only one word for "fragrance" to describe.

He chewed the oily dregs into a "chachakchacha" sound. The precious lard dregs in the eyes of common people and children was the first time for him to eat it. It was crunchy and a bit hard. It melted away after a bite. The aroma splashes in the mouth, the more you chew, the more flavorful it becomes.

"Yeah." Xie Xun nodded, taking the test of dishes as a serious matter, slowly savoring the taste, and preparing to go back and report to Jiang Shuyao.

"Is it delicious or unpalatable?" Lin Cheng was anxious. The simpler the meal, the more curious he was, so he raised the spoon and said to Xie Xun: "My spoon is still clean, can you give me a bite?"

The two were born in large families, and the dining etiquette is basically the same as carved in the bones, but these days of lunch meal made Lin Cheng forget the rules, anyway, what is extracted from Xie Xun's bowl is incense.

"Hmm." Xie Xun pushed the lunch box in front of him. The two of them were like children sharing their mother's loving lunch in the kindergarten, discussing that Lin Cheng had to dig out one third.

Lin Cheng took a bite of bibimbap, his eyes widened for a moment.

It's not that he has never tasted the delicacies of mountains and seas, top delicacies, but some of the flavors cannot be made with fine ingredients and cooking methods.

For example, this lard bibimbap, chewed and chewed, the oil is full of flavor, the lard residue is dipped in the salty and sweet taste of soy sauce, it is warm, and it is full of joy.

Lin Cheng suddenly sighed: "Do farmers usually eat this kind of food?"

Xie Xun said: "This meal is not difficult to make, but one is to use ingenuity, and the other is to rely on soy sauce to improve the flavor. Farmers should not do this."

Lin Cheng nodded and asked, "Why did your wife suddenly remember to do this?"

Xie Xun replied casually: "The Lin family plans to open a restaurant."

"Oh-ah?!" Lin Cheng smacked his lips, still savoring the remaining oil aroma, and said after a long time, "The Lin family? Your wife?"

"Exactly."

Compared with other thoughts, Lin Cheng's first reaction was to ask: "Do you agree?"

"What do I disagree with?"

The wives of the high-level households rarely cook, and usually cook soup at most, so that they will be called virtuous and considerate when they serve their husbands. Cooking has nothing to do with them, so when Xie Xun said that the rice he brought was made by Jiang Shuyao, Lin Cheng didn't believe it at all.

Now her craft is about to expand to open restaurants, which is somewhat inexplicable.

"Are these recipes the chef invited by the Lin family or did your wife make them?"

"Of course it is my wife."

Lin Cheng frowned: "So your wife is going to hand over the recipe she has worked out to the chef, and then open a restaurant and sell it to the people instead of selling it to the nobles?"

"Yeah." Xie Xun didn't think there was anything wrong, and happily took a sip of the yellow chicken soup.

Lin Cheng touched his chin and shook his head slowly, his tone a little hesitant: "This...isn't it right?" How should I put it, a little dignified.

Xie Xun raised his eyebrows to look at him.

"The Lin family is rich in the world, it's not bad for the money," he said euphemistically.

Xie Xun and Lincheng were born to be distinguished, but they have different experiences and different ideas. Lin Cheng is a spoiled son and brother, but Xie Xie is a young and old man. He has never been spoiled since he was a child. When he was ten years old, he worshipped the Prime Minister as his teacher, and went out with his master. He opened up a lot of mind.

"It's not bad," he said. "What do you think is cooking food for?"

Lin Cheng said: "Eat."

"People are hungry because they just want to be full. After they are full, they think of a higher level than fullness. You and I have never used any food since childhood. You don't have to stare at a box of meals every day at noon, let alone What about the people who are not particular about food?"

Lin Cheng didn't expect that he would answer this way. After all, he was not a stupid person, it made sense at all, and the look in Xie Xun's eyes became strange. Isn’t doing business just making money? However, it is really rare to plan this business from the perspective of the people without the money.

He sighed in his heart, and he was very familiar with Xie Xun, and he said something straight: "I have heard and seen Jiang's absurdity. I think she is not worthy of you. Hey, more than you, the whole capital... …Hehe, I didn’t expect that after all, I was too prejudiced."

Xie Xun hummed "Huh?" in his nasal cavity, with the same expression on his face: "Have you seen? You can listen carefully."

"Haha." Lin Cheng laughed twice. He was crazy to chew his wife's tongue in front of Xie Xun. "I said I slipped my mouth. I haven't seen it. It's just that people say it. If you don't want it, you are ashamed and ashamed."

He broke the subject and tried to stretch out his chopsticks to pick up the yellow braised chicken, but Xie Xun blocked it.

"No." Xie Xun said coldly.

Huh! Have a good show.

The people around turned around, and they didn't hear what the two said just now, but the "no give" was extremely clear.

Hey, let's just say, Lin Cheng is the prime minister's grandson, every day, rushing to the people's lunch box for food, it looks like something is wrong.

Although they were greedy, they didn't cheeky to rub.

Xie Xun looked up, everyone turned their heads in the blink of an eye, and then quietly peeked at the movement here, their eyes were about to fall out.

Looking at Xie Boyuan seems a little angry? Although he couldn't see anything from his ice sculpture face that has remained unchanged for thousands of years, everyone felt that Xie Xun was unhappy, uh...just this attitude and tone, it is no different from the little nephew who was enlightened at home.

Lin Cheng was stunned: "So many, give me a piece."

Xie Xun blocked again.

"No." He uttered a word neatly.

After Lin Cheng realized that he felt Xie Xun's thoughts a bit, he looked at him grievously.

Xie Xun lowered his eyes, his expression unchanged: "Don't eat meat."

Okay, this is a punishment for his being speechless.

Lin Cheng obediently apologized: "I really have no self-confidence. I eat the meal cooked by my wife and say something offensive to her. I hope that Bo Yuan will not take it to heart. I have no harm to my wife.

Xie Xun ate a few mouthfuls of bibimbap, and when Lin Cheng was scared by his cold face, his forehead was about to sweat, and he gave a "um" not salty.

How could Lin Cheng dare to be presumptuous, and consciously scooped a small spoonful of fish-flavored eggplant into the bowl.

The fish-flavored eggplant has a bright red color and a thick and thick flavor. The eggplant is cut into large pieces and fried, and the skin becomes a light golden yellow, which looks like meat.

Lin Cheng smelled the familiar sweet, sour and salty taste, and suddenly thought of the fish-flavored pork shreds that day. He immediately opened his appetite and stuffed a piece of fish-flavored eggplant into his mouth.

The inside of the eggplant is soft and hot, but the skin is a bit chewy. The fried skin fully absorbs the sweet and sour juice, soaks it softly, and the sour and sweet taste explodes in the mouth. It is a bit salty and suitable for rice.

He hurriedly took a big mouthful of rice into his mouth. The gorgon juice was rich, and the rice with the soft fragrance was just right. The sweet and sour flavor of the sweet and sour sauce was removed, and the eggplant cut into thick pieces also retained its own delicate fragrance.

He nodded as he chewed: "This eggplant tastes not much worse than meat."

Dip the dark red gorgon juice into the rice and mix it well. The thick and salty soup wraps the white and crystal clear rice. The mouth is fragrant with the lips and cheeks. The salty taste is suitable, sweet and sour and slightly spicy. Just serve it with the soup. It's delicious enough.

Lin Cheng finished cooking the rice, and then he remembered the business: "By the way, Bo Yuan, when will the restaurant at wife's wife open? Where is it located?"

The people with their ears just now mentioned, you see me and I see you.

Xie Xun said: "I don't know. This is my wife's family business. How can I know the details?"

Lin Cheng pouted his lips, and the colleagues who eavesdropped beside put down their tired ears.

Xie Xun ate the fragrant food unhurriedly, and said in a flat tone: "I'm just trying the dishes for my wife on weekdays."

...That's it?

Smelling the mouth-watering fragrance of the dishes all over the room, and seeing the rich and delicious dishes in front of Xie Xun, everyone chuckled in their hearts in unison.

In the afternoon, the little palace lady in the dining room was washing her chopsticks, and she gave a surprised "Huh", and whispered to the little friend next to her: "This Master Donggong's teeth are so good. Look at this bamboo chopsticks, it actually bit out the teeth marks. "