The system opened the fifth level of food permissions. Ye Fei was really excited and wanted to fly. He didn't expect that the system would give out all the other four cuisines at once.
Shandong cuisine, Zhejiang cuisine, Jiangsu cuisine and Fujian cuisine are the other four pillars of Chinese cuisine, and Sichuan cuisine, Hunan cuisine, Cantonese cuisine and Anhui cuisine support the sky of Chinese cuisine.
But when he saw Lu Cai introduced by the system, he was a little uneasy, because Lu Cai was so powerful that he couldn't believe it.
It has a history of thousands of years, and it has not borrowed the production techniques of any cuisine at all. It is completely formed independently. Not only that, it also has a very strong influence on several other cuisines. Many cuisines have Luxury in their production techniques. Vegetable shadow.
"It's awesome. No wonder it's ranked first among the eight major Chinese cuisines. It's really strong enough."
After Ye Fei finished speaking, he went on to read the system's introduction to other cuisines.
Zhejiang cuisine is the collective name for the cuisine in Jiangsu and Zhejiang provinces.
This cuisine is very unique, which has to do with the ingredients used in it.
Jiangsu and Zhejiang provinces are located in the coastal zone, and the ingredients are mainly seafood. This is somewhat similar to Cantonese cuisine, but there are differences between the two.
Compared with Cantonese cuisine, which is characterized by freshness, freshness, and beauty, the taste of Zhejiang cuisine is slightly sweeter, while Cantonese cuisine pays more attention to freshness. In other words, the taste of Zhejiang cuisine is slightly heavier than that of Cantonese cuisine. This can also be seen in their cooking methods.
The cooking techniques of Cantonese cuisine are mainly steaming, braising, stir-frying and baking. The delicacies produced in this way can maintain the original flavor of the ingredients to the greatest extent.
The cooking techniques of Zhejiang cuisine are mainly stir-frying, stir-frying, deep-frying, etc. The food made with this cooking technique will have a slightly heavier taste, but it will not make the ingredients lose too much of their own flavor, and it can still maintain the texture of the ingredients. Tender and fresh.
Therefore, although they both make seafood, they have completely different flavors, thus naturally forming two different cuisines.
However, the two have some similarities, that is, they both pursue the preservation of the quality and taste of the ingredients themselves, and try to prevent the delicious taste of the ingredients from leaking out to the greatest extent, so that you can eat the delicious taste of real seafood.
There are quite a lot of delicacies in Zhejiang cuisine. It can be said that many of them have spread beyond Jiangsu and Zhejiang provinces, throughout the motherland, and even at home and abroad.
Among them, West Lake vinegar fish, beggar's chicken, shredded tangerine, Wushan butter cake, etc. are the most famous.
It can also be seen from the names of these delicacies that Zhejiang cuisine actually takes the route of not only seafood, but also poultry delicacies, fruit and vegetable delicacies, and even noodle delicacies.
This also shows that Zhejiang cuisine is also an all-inclusive and colorful cuisine.
Ye Fei looked at it for a long time and thought to himself that if this Zhejiang cuisine could be studied thoroughly, it would definitely be invincible.
The third system introduces Su Cai.
This kind of cuisine also has similarities with Zhejiang cuisine, but what it specializes in is somewhat different from Zhejiang cuisine.
Zhejiang cuisine is good at seafood, while Jiangsu cuisine is not only good at seafood ingredients, but also incorporates the characteristics of Cantonese cuisine in its preparation, which is exquisite and delicate.
A Jiangsu dish, after being made, can not only satisfy people's appetite, but also give people the feeling of a work of art, which is very beautiful and elegant.
Different regions in Sujiang Province are good at different ingredients. Some areas are good at vegetables, some are good at seafood, some are good at dishes, and some are good at making soups. Therefore, Su cuisine is a very regional cuisine. .
At the same time, Ye Fei took a look at the cooking methods of Jiangsu cuisine. The cooking techniques of this kind of cuisine are similar to those of Zhejiang cuisine, but the main techniques are much more than those of Zhejiang cuisine, such as stewing, stewing, roasting, simmering, baking, etc. It is its main cooking method.
In addition, Jiangsu cuisine has another characteristic, that is, it is good at carving and shaping, that is, the shape, flavor, and shape of the food are very well done.
The various things carved out of ingredients are lifelike and vivid.
The more Ye Fei watched, the more interested he became. The more he watched, the more he felt that Chinese cuisine was profound and profound. Fortunately, he met the Meibo System. If he hadn't met this guy, he would have learned from the masters in those hotels, not to mention that he had learned this knowledge. It's probably impossible to even hear it.
Finally, the system introduces Fujian cuisine.
Fujian cuisine is the delicacies of southern Fujian Province.
Southern Fujian Province is similar to Eastern Guangdong Province and Jiangsu and Zhejiang Provinces. It is close to the sea, so the ingredients used in it are mainly seafood and aquatic products.
It's just that the taste of seafood produced by people in this place is different from that of Eastern Guangdong Province and Jiangsu and Zhejiang Provinces. Eastern Guangdong Province is fresh and fresh, Jiangsu and Zhejiang Provinces are sweet and fresh, while Southern Fujian Province pursues mellow and fresh seafood.
A southern Fujian delicacy is fresh, mellow and meaty when you eat it in your mouth. Not only can you taste the taste of seafood in one bite, but the taste of the seasonings paired with the seafood can also be perfectly integrated into the food, thus forming a A taste that is unforgettable.
Ye Fei read all Zhejiang cuisine, Jiangsu cuisine and Fujian cuisine in one breath. He also understood why the system introduced these three cuisines together, because these three cuisines have great similarities and at the same time obvious differences. of distinction.
After he understood all the various cuisines, Ye Fei was full of strength. He knew that these things would be his capital to dominate the live broadcast industry in the future. With these things, he was still scared.
Overcoming obstacles
impossible!
Because what I want is to be invincible!
It's about moving forward!
No one can stop yourself, the world's top food anchor? You must do it yourself.
After reading the introduction of several cuisines again and taking in everything, Ye Fei's eyelids became a little heavy. He took out his phone and looked at it, and found that it was already past eleven o'clock in the evening.
"I'm going. It doesn't take long. Why is it already past eleven o'clock?"
I have to say that sometimes when you concentrate on something, time flies really fast.
"Sleep, I'm going to see how that guy He Peng auctions the company tomorrow."
There was nothing to say all night, and at dawn the next day, Ye Fei got up early, made a few steamed dumplings, and then cooked some porridge.
It was his first time to make porridge in the morning. In order to avoid trouble, he just used a little mung beans and crystal rice.
If mung beans are cooked normally, if you don't use a pressure cooker, the first step is to soak them for a period of time in advance, so that they are easier to cook. If you put them directly into the rice and cook them without soaking them, it can be said that the rice will be mushy. Yes, mung beans may not be cooked well.
Of course, this is not absolute. There are several ways to cook mung beans without soaking them. The best and most time-saving method is to first dry-fry the mung beans in an iron pot, and then put them in a pot. Put it into the pot and cook it, so that the mung beans can be cooked.
The mung beans Ye Fei used were provided by the system, so there was no need to go to such trouble. Just wash them and throw them into the pot to cook with the crystal rice. Not long after, a pot of crystal rice mung bean porridge was ready.
The aroma overflowed, attracting the mountain cannon upstairs that was not a cannon.
This guy didn't even wash his face. He rubbed his hands and ran over with a smile. Then he took a deep breath and praised: "I can guarantee that this is definitely the most delicious food I have ever eaten in my life." Breakfast.”
With that said, the guy stretched out his hand to uncover the steamer.
Ye Fei said: "Can you wash your hands first?"
Shan Pao opened the steamer, took out a small steamed bun, and stuffed it into his mouth. As a result, the hot steam inside the steamed bun spurted out, along with some extremely fragrant soup.
Mountain artillery is not a cannon: "..."
"Woooooo~~~~"
The guy was grinning because he was burned, but he couldn't bear to part with the fragrant steamed bun in his mouth, which was pointing at his mouth and jumping around.
Ye Fei rolled his eyes.
"Damn, no one is trying to rob you. Is this the case? You are a killer. You are from the National Security Agency. Are you so greedy when it comes to food?"
Shan Pao Bao Bao quickly waved his hands. Now he couldn't say a word, tears were streaming down his face, but he refused to spit out the hot buns in his mouth.
Ye Fei gave him a thumbs up and praised: "Awesome!"
He has seen people who eat to death. Those who come to him as live broadcast guests can't help but eat when they see the delicacies he cooks. However, no matter how hard they eat, they are not as good as mountain cannons or cannons. It was so fierce, this girl's mouth was red, and she didn't want to spit out the steamed dumplings in her mouth.
In the end, when Ye Fei was dumbfounded, Shanpao stretched his neck and swallowed the steamed dumplings. Then he wiped away his tears and said, "Oh my God, if I don't swallow it, I will be burned to death."
Ye Fei was speechless and could only laugh or cry. He asked you to eat. Didn't you see that the steamer was not even opened? If not, who will you burn
Ye Fei filled two bowls of porridge, walked towards the bamboo table and said, "Please bring the xiaolongbao over."
Shan Pao Bao Bao hurriedly ran over with several cages of Xiao Long Bao. After putting the Xiao Long Bao down, he ran back and got two pairs of chopsticks.
In fact, he had already seen that the chopsticks used by Ye Fei were not ordinary at all. The chopsticks were made of ivory. He didn't care so much. He just wanted to eat Xiao Long Bao now.
He ran back and gave Ye Fei a pair of chopsticks. He opened the steamer, carefully picked up a small steamed bun, put it to his mouth and blew on it, and then... and then ate it in one bite.
Ye Fei is completely convinced by this guy. You haven't been burned enough, right
"not hot?"
"Yeah, hot."
"You still eat it when it's hot?"
"This is quite a small amount. I can't wait to eat a cage in one bite."
Ye Fei stopped talking. What else can you say when you meet such a foodie? Eat quickly. If you don't eat for a while, you won't be able to eat even one bun.
After finishing breakfast, Shan Pao was either satisfied or his mouth was a little swollen.
"Ye Shen, are you going to Carlsberg now?" Seeing Ye Fei packing his things and getting ready to go out, Shan Pao asked.
Ye Fei said: "Let's go now. The place is a bit far away. I guess we should be almost there."
The two people drove the bulletproof Silmaril out of the farmhouse and went straight to the Carlsberg Auction House.
(End of chapter)