Chapter 631: Chapter 631: The Eight Great Chinese Cuisines
Under the temptation of other delicacies, Little Taotie finally gave up on eating the peach cake first and decided to start with so other dishes, saving the remaining peach cake as a dessert to slowly savor after the al.
The Calligraphy Teacher was once a pastry chef, and the only item on the table that he made personally was this peach cake; Little Taotie felt reluctant to eat it too quickly.
Calligraphy Teacher, “Each has its strengths and weaknesses. The dishes here were cooked by different chefs.”
“The eight major cuisines, naly Shandong cuisine, Sichuan Cuisine, Cantonese Cuisine, Jiangsu Cuisine, Fujian Cuisine, Zhejiang Cuisine, Hunan Cuisine, Anhui Cuisine.”
“In the five thousand years of Hua Country, various cooking thods have been invented, naly stir-frying (exploding, slipping), braising (stewing, simring, stewing, marinating), frying (toast, stick), deep frying (frying), boiling (quick-boil, stew, casserole), steaming, roasting (marinating, smoke-curing, air-drying), cold mixing, pouring…”
The Calligraphy Teacher paused, then gave a sheepish smile, “Once I start talking about cooking, I just go on and on. You must be bored listening, right? Go ahead and eat, I’ll stop talking.”
Little Taotie shook her head, her eyes sparkling, “Not boring at all! It’s not easy for delicious food to co into being, I want to hear more!”
The Calligraphy Teacher used the serving chopsticks to add a yolk chicken wing to her plate, laughing, “Then listen while you eat.”
Little Taotie nodded vigorously, her big eyes already glued to the chicken wing.
The Calligraphy Teacher took a sip of coconut milk and, with the serving chopsticks, served Hua Jinyan a piece of sweet and sour pork ribs. He only began to speak enthusiastically about his favorite culinary arts after Hua Jinyan started eating, “Let tell you in detail about these eight major cuisines.”
“Shandong cuisine, this Shandong cuisine, is characterized by a salty and fresh taste. It demands excellent quality of ingredients, enhancing freshness with salt, strengthening freshness with soup, the seasoning strives for pure and unadulterated salty freshness, highlighting the original flavor.”
“Mainly salty and fresh with exquisite control of the heat, skilled in soup-making, good at cooking seafood.”
Little Taotie’s eyes sparkled, “Wow! Seafood is so fresh, so delicious!”
The Calligraphy Teacher chuckled lightly, “Among the ten famous Shandong dishes, the first one is scallion-braised sea cucumber, a classic dish of the Han nationality. With rehydrated sea cucumbers and scallions as the main ingredients, the sea cucumber is fresh and tender, delicately fragrant and smooth, scallions rich and aromatic, leaving no remaining sauce after the al.”
Little Taotie’s eyes searched the table, and the Calligraphy Teacher served a bowl of scallion-braised sea cucumber, “Here, try this!”
Little Taotie couldn’t wait to dig in, her eyes getting brighter and her mouth moving faster. When she put down the bowl, indeed not a drop of sauce was left.
“Delicious!” Little Taotie gave a thumbs-up, her small mouth glossy and red.
The Calligraphy Teacher placed a chicken leg in her bowl, explaining, “Dezhou braised chicken, Dezhou’s five-spice boneless braised chicken, is one of the famous ‘Three Delicacies of Dezhou,’ which include braised chicken, waterlon, and jujube. Dezhou braised chicken is a traditional delicacy of the Han nationality, a Shandong cuisine classic, and a national intangible cultural heritage.”
Little Taotie had eaten this dish before, but this ti it felt completely different.
In the past, she was just eating the dish, completely unaware of its origin, enjoying only the superficial taste, but now it feels like she’s consuming history, a continuation of culture.
“Delicious! It’s the best braised chicken I’ve ever had!” Little Taotie’s eyes shone brightly, full of anticipation for the next dish.
The Calligraphy Teacher added a large shrimp to her bowl and seeing that Hua Jinyan was chewing slowly after just finishing a piece of sweet and sour pork rib, he imdiately served him a large shrimp too.
“Braised prawns in oil is also one of the classic Shandong dishes, made with wild caught large prawns from Bohai Bay, asuring 15 to 20 centiters long, crystal clear and plump, with a large build and a head full of prawn brains, giving the best flavor. It is considered the finest among prawns and is prepared through frying and braising.”
Little Taotie stared blankly at the large prawn for a while; before she hesitantly reached out her small chubby hand to peel the prawn, her bowl was taken away and replaced with a new bowl containing a peeled shrimp.
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