What exactly are the delicacies on the tip of the tongue?

Flowers are colorful and fragrant, with their own rhythm and growth, but when faced with flowers, I prefer to believe that she is open for me.

Dongpo Pork

Dongpo Pork belongs to the Zhejiang cuisine lineage, with pork as the main ingredient. The dish is thin skinned and tender, red in color, rich in flavor and juice, crispy but not broken in shape, glutinous but not greasy mouth.

Nutritional value

Pork ribs (pork): pork is rich in high-quality proteins and essential fatty acids, and provide hemoglobin (organic iron) and promote the absorption of iron cysteine, can improve the iron-deficiency anemia; has a tonic kidney blood, nourishing the yin and moistening the dryness of the efficacy of the pork; but due to the pork in the cholesterol content is high, so the obese people and people with high blood lipids should not be eaten more.

This sitting bar western Sichuan big knife gold silk noodles, from the Sichuan cuisine master Lan Guijun, practice can be described as refined, through the sitting bar repeatedly pressed out of the noodles, rolled out the crust is extremely thin, smooth, light and tasty. And then through Mr. Lan Guijun's exquisite knife skills, a burst of clouds and water, the knife under the birth of a thousand thin as hair of the golden threads of the noodles.

This bowl of Jinshi Noodles, which is almost forgotten, has been inherited by Mr. Lan Guijun, and has become a bowl of noodles that Chinese at home and abroad aspire to, which is full of respect for the tradition, reverence for the food, and a gift to the history.

Chinese Mainstay's Inclusion "Chinese Milk Skin Aristocrat Meets Western Black Gold"

Ulan Milk Skin with Caviar, an appetizer for the day's dinner, comes from Duan Yu, a master of the Lu Cuisine. As the capital's renowned master of creative Chinese cuisine and the youngest five-star chef in the chef's world, Duan Yu specializes in innovative dishes, and this appetizer is also a creative blend of East and West.

Caviar's fame has been known for a long time, and it has been the ultimate delicacy of the European high society since Aristotle praised it beautifully in the 4th century BC. Wulan milk skin is China's low-key "milk in the aristocrats", artificial completion of the program is complex and rigorous, the production of raw materials need to be 100% fresh milk, a catty milk skin, you need to eight pounds of fresh milk to make the final honeycomb wrinkles in the milk skin, is the best milk skin. Most people define cheese as an imported product, but in Qinghai's agricultural and pastoral areas are also rich in top quality milk rind, the same is China's national banquet level of high-level ingredients.

When Western caviar meets Eastern milk rind, the softness of the milk rind embraces the elasticity of the caviar, and the simplicity of the milk rind meets the transparency of the caviar; one is black and transparent, the other one is white and pure; they share each other's essence without depriving each other of their own flavors, which is just like the tolerance and purity of the Chinese culture and the compatibility and eclecticism of the Chinese culture.

The King of Taste and the Black Diamond - an even split

The "Low-temperature, Slow-brined, Smoked and Fatty Foie Gras with Black Truffle" from Zhang Xinmin, a master of Chaoshan cuisine, gathers two aristocrats of the ingredients, the black truffle, known as the Black Diamond, and the black liver, the black truffle. Black truffle, known as "black diamond", is rare and rich in nutrients. The Chinese foie gras that goes with it comes from Chaoshan's lion's head foie gras, which is a huge goose with a body of more than 15 kilograms, and is known as "one of the best brine in the world" and "the king of the world's geese".

The traditional way to eat foie gras is to brine it, but the dinner foie gras is slow-brined at a low temperature, which is close to the low-temperature cooking technique (sous vide) that is popular in the culinary world today, which uses less oil, retains the moisture of the ingredients better and preserves as much nutrition as possible, and which, in fact, represents the most fashionable trend in cooking today.

Imagine Michelin-quality black truffle, fused with fatty Chaoshan foie gras, delivered in a single bite, the meat as tender as tofu, and the tastebuds instantly awakened. Traditional smoke, innovative freshness, high level of "Chinese cooking skills"! Who says foie gras should only be served in France? Chinese Foie Gras is not for the faint of heart!

Ingredients: Fern Roots

The food involved: Fern Root Mochi

The sunshine hours are getting shorter and shorter, so it's time to dig up the fern roots. From the fern roots, the ingredients are obtained to make mochi, an original Chinese pastry. In the past, when food production was limited, fern root patties were a staple food for the winter. Nowadays, fern root patties are made not only as a reminder of the delicacy, but also as a reminder from the ancestors to their descendants not to forget the hard times.

Learn how to cook with Tongjian 2

Involved in food: Shantou oyster brand

Gourmet ingredients: fresh oyster meat, Chaoshan car white, nine belly fish, free-range eggs

Oysters grow in the shallow coastal waters, more than 2,000 years ago, there are records of China's oyster farming, and the Chaoshan got to go to the village of Hami, where families live on oysters, and the locals love oysters to eat a small child fat, which is also the reason why the oysters are more tender. This is also the best choice for oyster brand. The sweet potato flour is battered and wrapped around the oyster meat to slow down the rapid shrinkage at high temperatures. Cook until both sides are browned, but also to keep the oyster meat tender, full of juice, without losing fresh flavor. Fish sauce on the stick to enhance the freshness, the mouth outside the charred inside moist, crispy and tender at the same time.

Spicy sausage, smoked bacon

Chinese bacon, preserved sausage has a long history, is a very old food preservation techniques. Sichuan flavor preserved sausage is a unique representative. Because of its long shelf life, preserved sausage will evolve into "road vegetables". "It is the wisdom of our ancestors in preserving food, and it is an iconic delicacy eaten by China's migrating populations.

Shroom Stuffing

The king of all mushrooms is the fungus that lives in dead trees. In the low-temperature environment, the shiitake grows extremely slowly, but its flesh is plump. The drastic temperature difference between day and night causes the cap to crack and blossom, and the small-flowered shiitake mushroom is born from all kinds of coincidences between heaven and earth. Compared with artificially grown shiitake mushrooms, wild shiitake mushrooms have a superior flavor and are one of the few delicious wild ingredients in the world.

Lantian pants with noodles

At the 18th broadcast of "Tongue 2," I'm sure everyone noticed the mouth-watering pants with noodles. The maker, Granny Wei Qinwa, is 78 years old and has been learning to roll out noodles since she was 14 or 15 years old. "Put a bit of alkali, put a bit of salt, the noodles and hard, take a hand towel to cover and wake up." The noodles are then delicious. Do you know how to roll noodles? Come and share your "rolling history" with us!

Lantian pants belt noodles, Shaanxi one of the eight strange "noodles like pants belt", commonly known as "biang-biang". Authentic belt noodles, you need to use Guanzhong wheat milled flour rolled into a noodle width of up to two or three inches, the length of 1 meter up and down, the thickness of the thick and coins almost, when thin, but as cicada wings. A netizen said watched the tongue on the second season of China, only to find that Lantian's belt noodles so famous, oh, when I was a child grandmother is so done, I am Lantian people, proud of Lantian pasta, belt noodles, have you ever wanted to eat?