Chapter 502 Xiangwei Mountain and River Banquet
Listening to Li Yi's explanation and seeing the smile on Li Yi's face, Liao Wendong couldn't help but shudder.
In his eyes, Li Yi was no longer a chef, but a master at manipulating people's hearts.
A chef who can control the psychology of diners to such an extent is already close to a monster, right?
Everyone in the back kitchen of the small fried pork has eaten it yesterday and knows what it tastes like.
Therefore, Xiao Zhang took the initiative to pick up the [Chili Stir-fried Pork] and sent it to the food delivery port.
But this time, he went away for a while and didn't come back.
After he came back, he said mysteriously: "Sheng Chuancai is talking about the dining situation in the banquet hall upstairs! It is said that Liu Wei is quite popular there.
Many people were watching him cook on the spot, and the leader had a good chat with him. "
Hearing his words, before Li Yi opened his mouth, Liao Wendong snorted and said, "What's the use of a good mouth? The key is that the food is delicious. Go and see the tableware that has been removed. Which table has been removed?" How many?"
The dishes on the banquet are usually not removed until they are finished or almost eaten.
A dish will be eaten quickly only if it is cooked well.
Therefore, by removing the number of tableware, we can also see the popularity of the dishes from the side.
When Xiao Zhang heard the words, he immediately understood what he meant, and turned around and ran to the dishwashing room.
The removed dishes are all there, and there are dishwashers cleaning them.
The tableware is placed on the table according to the number of the table.
Some of the tableware was brought over by the campaign chef team, so it needs to be put away separately to avoid confusion.
Xiao Zhang looked for them in sequence according to the number, and his sight fell on area No. 6, and Li Yi's number was No. 6.
But after seeing the tableware in No. 6 area, Xiao Zhang was a little disappointed.
There were only a few wide-mouthed plates, a soup basin, and a medium-sized bowl.
Calculated by the number of pieces, among the six sets of tableware, Liu Wei belonged to No. 4 with the largest number, followed by Huang Qigang, and Li Yi could only be ranked third.
When Xiao Zhang saw this, he felt full of doubts and could not vomit.
Looking at Lao Zhao who was busy cleaning the tableware, he asked, "Old Zhao, do you want to remove these tableware from table six?"
Based on what he had tasted of Li Yi's dishes, shouldn't it be that only some of the tableware was removed?
Without turning his head, Old Zhao picked up a stack of small bowls from the water and put them on the desk, saying casually, "Isn't this all from the table number six?"
Xiao Zhang looked around him, and saw ten sets of small bowls and twenty sets of soup cups piled up there, all of which had been washed once, and there was still foam from detergent on them.
Seeing these tableware, Xiao Zhang was determined.
That's right!
Brother Yi's dishes taste so good, how could he only remove those few tableware?
According to this calculation, the number of tableware removed from table number six is already more than that of the other five tables combined.
Feeling relaxed, Xiao Zhang jokingly asked: "Old Zhao, you are still diligent! You washed it so soon."
While cleaning the spoons in the pool, Old Zhao babbled: "These are the first ones to be removed, and the bits and pieces take up space.
But these are our own tableware. I washed it first, so I can take it back first. "
Taking out the spoon, he said casually: "The chef at table six must cook delicious dishes, and the bowls are all clean.
Unlike the No. 4 table, which are all small dishes and small bowls, they haven't finished eating yet, and there are only half bowls and one mouthful left.
Those little girls in the restaurant are also real, can't they just dump it in the trash can and give it to me?
This pile of leftover bowls is piled up, I don’t even bother to wash it..."
Seeing him rambling on, Xiao Zhang couldn't bear to listen anymore, so he said casually, "I'll ask someone to pour it for you."
After speaking, he turned around and ran out.
He went to the door and called two passers-by to come in and help Old Zhao pour out the leftovers before he returned to the stove.
Smiling at Liao Wendong, he excitedly said: "Brother Yi has the most tableware withdrawn from that table!"
"That's for sure."
Liao Wendong looked indifferent, as if he had expected it.
After tasting a few dishes made by Li Yi, he was already full of confidence in Li Yi.
Although Master Xia and Master Fang are all masters of Hunan cuisine, they are either from famous families or national champions.
But if Li Yi can really maintain the standard of the previous dishes and make all the dishes on the menu with high quality and quantity, then this project really belongs to Li Yi!
"Serve!"
Li Yi greeted him, and poured out the blood duck from the pot.
Blood duck is a famous dish in both Hunan and Jiangxi provinces.
Among the blood ducks in Hunan province, Yongzhou blood ducks are the most famous, while the blood ducks in Jiangxi province are based on lotus flowers.
The blood duck first originated in Jiangxi Province. According to legend, at the end of the Southern Song Dynasty, Prime Minister Wen Tianxiang led an army to fight against the Yuan army, and heroes from all walks of life gathered in the lotus flower of Jiangxi Province.
While cooking, a cook accidentally poured unfinished blood wine into the pot. As a result, the fried duck meat was delicious, and this famous dish was created.
In the early Ming Dynasty, Ming Taizu Zhu Yuanzhang launched a massive immigration, which is known as "Jiangxi Filling Huguang" in history.
Blood duck was also introduced to Yongzhou, Hunan Province with immigrants, and flourished in Ningyuan area, becoming a famous dish in Hunan Province.
The recipes of [Yongzhou Blood Duck] and [Lotus Blood Duck] are not much different. The only difference is the difference in the ingredients used.
Due to the influence of geographical conditions, the ducks used in [Yongzhou Blood Duck] are generally Linwu ducks.
The ducks used in [Lotus Blood Duck] are mostly Ji'an red-haired ducks.
Therefore, in order to make a more authentic [Yongzhou Blood Duck], Shen Han specially bought a Linwu Duck from Linwu according to Li Yi's request, and then made this [Yongzhou Blood Duck].
And this [Yongzhou Blood Duck] with local characteristics also officially opened the prelude to this banquet.
The few government dishes that warmed the stomach before were just the beginning of this banquet.
The main unit of this banquet table designed by Li Yi is a mountain and river of flavors composed of famous dishes from various regions in Hunan Province.
From Li Yi's point of view, the so-called government dishes and palace dishes are just false concepts.
All official dishes and palace dishes are based on folk materials, but they are made with rarer ingredients and more refined methods.
But the real flavor is still in the folk.
The pinnacle of Hunan cuisine is Zuan cuisine, but for the majority of people in Hunan Province, the root of Hunan cuisine is the local specialties of various places.
Baling whole fish mat in Yueyang, bamboo shoots in Yiyang, bowls in Changde, mushrooms in Zhangjiajie, sour dishes in Xiangxi, duck dishes in Huaihua, whole beef dishes in Loudi, copper goose dishes in Shaoyang, snake dishes in Yongzhou , Wild vegetables in Chenzhou...
These are the Hunan dishes in the memory of countless Hunan people.
It's just that Li Yi couldn't put all of them into one banquet, so he could only choose some representative dishes to form this Xiangwei Mountain and River Banquet.
With Yongzhou’s [Yongzhou Blood Duck], Zhuzhou’s [Liling Steamed Fish], Xiangtan’s [Chopped Pepper and Fish Head], Shaoyang’s [Dry Stir-Fried Pig Blood Ball], Yueyang’s [Green Bamboo Powder Steamed Mandarin Fish] , Hengyang's [Yulin Fragrant Waist] also followed closely.
After bringing out Binzhou's [Zixing Rice Vermicelli Goose] and Xiangxi's [Braised Cold Mushrooms], Li Yi finally freed up his hands and started making the main dishes of the banquet.
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