From the Island Owner to the King

To Lao Chen, it has been passed down for five generations.

In the United States, in order to cater to American tastes, many Chinese restaurants have made some great changes in the taste of Chinese food, and they can no longer taste the authentic taste of Chinese food.

It is very rare that Wuhua Tianbaolou not only inherits the authentic Gan cuisine, but also develops it in a foreign country and is very famous among the Chinese community in San Francisco.

Before serving, everyone chatted casually.

Almost everyone is in the same circle, and they all have common topics and chat with great interest.

\u0026`Pig`Pig`Island`novel`www`huzud`; Waited for about an hour.

A table full of delicious and delicious dishes is placed on the table, which makes people's tastes open.

"Four-star Mochizuki, Lotus Blood Duck, Pohu Fatty Fish Head, Yonghe Tofu, Steamed Pork with Rice Flour, as well as snacks in clear soup and white sugar cake, which have the reputation of 'the best dish in the world', please taste them, and have a good opinion of these dishes. Comments one by one." Lao Chen said to everyone.

A dish, the most important thing is the color and aroma. The color is thick, clear, light, and the aroma is tangy, which makes people appetite. The color and aroma are definitely OK, but I don’t know how it tastes. "Ma Liangchen commented first.

"Turn over the lake fat fish head, the four-star Mochizuki I didn't have the chance to taste it when I was a child, but seeing the lotus blood duck, the color is purple and oily, and the fragrance is fragrant, it makes me feel a kind of hometown's 'taste', this lotus blood duck , I haven't tasted it for a long time. The blood duck I ate outside always didn't have that kind of taste. The taste was too strong. There were too many seasonings added. It has an authentic taste. Blood duck is still the most authentic taste of lotus blood duck. I remember the blood duck I ate when I was a child. The method is very simple. A pound of duck is five or six taels. Duck blood, rice wine, tea oil, fresh red pepper, ginger , garlic, the taste is really hard for me to forget." Chen Rui said, holding a piece of duck meat with chopsticks. I tasted it in my mouth and nodded, "The duck meat is crispy and tender, fresh and spicy, it tastes very good, very authentic, it makes me taste the taste of hometown dishes, if you open a restaurant in Tortuga Island Gan Restaurant, I will definitely frequent it."

"Old Chen. I must laugh when I meet this good thing. With Chen Rui to promote it for you. This is a great good thing. Wuhua Tianbao Building immediately became famous at home and abroad, and the guests were bursting." Wang Botao said.

"Thank you Mr. Chen, I will go to Tortuga Island to open a branch in person." Old Chen also smiled so much that his mouth turned into an arc, and said to Chen Rui.

"This fish tastes good, tender, smooth, fresh and spicy, what's the point of Gan cuisine?" Hu Yanqing said.

"Mr. Chen is also from Xijiang, let Mr. Chen speak first." Lao Chen said.

Chen Rui said, "I do know a little bit, and I've been doing it for a while. Any place famous for its gourmet food is probably a place with a highly developed agricultural culture, not a commercial city. Merchants, business travelers, spicy fried tea tree mushrooms, have no time to care. The taste of vegetables, the landlord is idle and has nothing to do, often drinking and having fun, naturally he has to taste the likes and dislikes of the dishes on the plate. Xijiang is located in the south of the Yangtze River, is a famous agricultural province, known as the land of fish and rice, and the rich products are the form of Gan cuisine technology. It has laid a good material foundation. In the past, I often heard people say "eat in Guangzhou", and now some people say "eat in Hong Kong". In fact, as far as the production of mountain goods and aquatic products is concerned, "eating in Xijiang" is worthy of the name. Haohan's Po Lake, the alluvial land of Gan Po, one side of the water and soil nourishes the other side, and the other side of the water and soil breeds the food culture of the other side.

Hearing this, everyone applauded.

"Mr. Chen, it's very well said. It can be seen that Mr. Chen has a lot of research on Gan cuisine." Lao Chen said.

"I like food very much. I like food. According to the saying on the Internet, it is a standard foodie. Therefore, if I know some food and food culture, I have some troubles in front of Master Chen."

"Mr. Chen likes to eat, likes food, and has so many unique insights into food and food culture. In two days, there will be a food show in San Francisco's Chinatown who invites me to be a judge. I don't know if Mr. Chen is interested." Chen said.

"Am I suitable? I'm not a food expert." Chen Rui said.

"Of course you're right. Food experts are more professional in making comments, and often ignore other more important things. When looking at food from the perspective of ordinary people, I always feel that ordinary people are more important than professional food experts. Qualified to comment on food, after all, any food is for the public to eat, I think, the program team heard that you are willing to be a guest, and you must be eager for it." Lao Chen said.

"Is the food show that Lao Chen said is "Chinese Food"?"

"right."

"I have also watched "Chinese Food", a very interesting food reality show. Several domestic and Xiangjiang stars learned the practice of classic traditional food through some testing tasks in the folk, collected food materials, and then made the food they learned in person. It’s a very popular show in China, it’s interesting, and it also contains food culture and humanistic culture.” Wang Botao put a small fish in his mouth with chopsticks and said .

Chen Rui also agreed to be the judge of "Chinese Food" two days later.

"Chinese Food" is not a professional food show, but a food reality show. It mainly embodies fun. The fun in food reflects food culture and humanistic culture. Therefore, professional food experts are not required to be judges. .

At this time, the waiter brought a bottle of wine, which was filled with a simple tanzi, and a straw rope was sent to the mouth of the tanzi.

Lao Chen continued the wine and said, "This is brewed in my grandfather's time. It is pure rice wine. It has been aged for more than 50 years. Please taste it. Okay, don't disturb everyone's meal."

After that, Lao Chen left the private room.

Only Chen Rui, Ma Boxian and Wang Botao were left in the private room.

I drank some wine, ate some food, weighed my stomach, and began to talk about business.

"Mr. Chen, the purpose of looking for you this time is about the Yin Ruins in America." Ma Bo said first.

Chen Rui did not speak, and waited for Ma Bo to finish his words first.

"It may be a bit presumptuous. The Yin Ruins in America are of great significance to the Yin and Shang culture in China and have an extremely important role in Chinese archaeological discoveries. It is no exaggeration to say that the discovery of the Yin Ruins in the Americas is the greatest archaeological discovery of the 21st century. Therefore, we I really want to know where the Yin Ruins in America are and what is inside the Yin Ruins in the Americas." Ma Boxian continued. (To be continued.)