The dishes are all cooked on site, but much of the preparation has already been done in advance. In the Manchu-Han banquet, there are many dishes that take a long time, and it may not be fully capable of just relying on the short time at night. Shen Long quickly started preparing the first main course.
"The first main course, called Hongmeizhuxiang, comes from Hunan cuisine. The pigeon eggs are boiled first, the yolks are removed, and ingredients such as lean ham, dried shrimps, mushrooms, and scallops are embedded; then the shrimps are shelled and deep-fried. , make it into a bead shape and place it on the plate." While cooking, Shen Long explained the composition of the dish in detail to everyone. The Manchu-Han banquet brings together the essence of many cuisines, including classic dishes from the eight major cuisines.
"The pigeon eggs are so small, but they have to remove the yolk and fill them? The difficulty of this skill can be said to be huge!" The diners widened their eyes, looking forward to witnessing Shen Long's cooking skills.
However, Shen Long pinched the pigeon egg very lightly with his two fingers and rubbed it gently, and the eggshell fell off completely. Then, the knife in his right hand quickly passed by, and several pigeon egg yolks the size of corn kernels appeared on the chopping board. Everyone present failed to understand the mystery of its operation.
"Oh, this kind of skill is unparalleled! If I hadn't stayed here today, I would have missed such a wonderful demonstration." For some diners, food is better than lovers.
In a short period of time, the red plum bean paste has been cooked and delivered to the private room. The golden shrimp balls are stacked on the plate, surrounded by pigeon eggs as white as jade; the shrimp balls are as red as plums, and the pigeon eggs are as bright as pearls, which is worthy of the reputation of red plum pearls.
A careful person counted the quantity in detail and found that there were ten pigeon eggs and shrimp balls in total, and everyone could taste one. At this point, everyone let go of their reserve and began to taste it.
"The shrimp balls are extremely delicious and the pigeon eggs have a rich texture. They not only contain the flavor of dried shrimps and ham, but also have the flavor of old hen stew when you taste it carefully. Nowadays, few chefs are willing to take such pains to cook." One diner was so selfless. I was immersed in it, but then I felt a little regretful, "It's a pity that the portion is too limited, and I haven't had time to taste the second bite."
"The authentic red plum fragrance should be twenty-four pigeon eggs and twenty-four shrimp balls. However, the dishes prepared today are quite complicated, so please just try it. There are many delicious dishes waiting to be served later." Shen Takashi turned to explain.
"The second main dish, Kung Pao Hare, is cooked with European hare that can reach a speed of 72 kilometers per hour. The muscle ratio is as high as 95%, so there is no need to worry about the risk of high cholesterol." This dish is far better than the original Manchu-Han Banquet. After all, in During the Qianlong period, there was no chance of tasting European hare.
"The third main course, anchovy fin, stews the shark fin with old hens, minced ham and pork twice, each time for five hours; then coats the spoon with chicken oil, beats in the quail eggs and steams them Cook; place the shark's fin on the plate in the shape of an phoenix tail, and use steamed quail eggs as the eyes of the phoenix tail." This dish has been prepared since early morning.
"Oh, this is a delicacy that makes people reluctant to taste it." As soon as the dishes were served, everyone took out their cell phone cameras and kept clicking the shutter. With this superb plating technique, you will definitely get at least 100 points from posting it in your circle of friends. One hundred and twenty likes.
Facing the scene in front of him, Shen Long smiled broadly, hoping to achieve this effect, so being so busy is quite valuable. When friends in their circle of friends see this, they will definitely ask where they can try this delicacy, and they will spread the word. I believe that soon, this restaurant will no longer have to worry about business problems.
After the post on Moments was completed, the diners observed the anchovy fins with awe. Whether to eat or not to eat became a question that troubled them. If you eat it, it will probably ruin this beautiful scene; on the contrary, the aroma will be overwhelming and irresistible.
"Eat! I can't bear it if I don't enjoy the delicious food anymore!" After all, appetite defeated his doubts, and there was only a symphony of tinkling, tinkling, tinkling dishes, and the phoenix tail disappeared in an instant.
"Everyone, please take a short break and enjoy some snacks, bean noodle cakes, and milk horns." The Manchu-Han Banquet does not pile all the dishes on the dining table like an ordinary banquet, but uses appetizers, main dishes, cold dishes, Hot dishes, snacks, dried fruits, and preserves are presented in sequence, and a meal-sharing system is adopted, with everyone having their own small table.
The meal-sharing system was too cumbersome and wasteful to prepare dishes, so Shen Long changed it to an elegant long table. The serving process draws on the traditional Manchu and Han banquet techniques and improves them according to specific circumstances.
These two exquisite snacks are also made with great craftsmanship. They are stacked on the plate like art treasures. They once again caused a wave of likes in the circle of friends. People’s mobile phones were ringing one after another. There is no doubt that they must have come to ask which one after watching the circle of friends. Restaurant's.
"Eight-treasure wild duck, selected wild wild ducks as raw materials, paired with fresh ginkgo, red dates, gorgon seeds from Taihu farmers, and eight-treasure stuffings such as high-quality shiitake mushrooms, ham, pine nuts, duck gizzards, and glutinous rice, stuffed into the duck belly, Put it in a steamer and cook for ten minutes." As they tasted the snacks and shared their friends, Shen Long was already preparing the next dish.
"Lotus tofu, lotus seeds are made from tofu, and lotus seeds are made from green beans..."
"Three fresh dragon and phoenix balls, cooked with chicken breast, shrimp, and eggs..."
"Mountain delicacy bracken is made from wild bracken from Shouyang Mountain. It is soaked in sea rice water and then steamed until soft with cooking wine..."
"Crisp-fried golden cake, big rescue, lotus roll, roasted deer breast..." One after another exquisite delicacies were presented one after another. The vibration of mobile phones and the sound of chopsticks rising and falling intertwined. The guests were in a state of confusion between appetite and vanity. I felt an unprecedented sense of satisfaction in my heart.
"The next dish is like the 'Eight Immortals Crossing the Sea'! This dish uses traditional tofu carving techniques to carve the tofu into the magnificent scene of the eight immortals crossing the sea in myths and legends..." Feeling a little full, Shen Long showed off his exquisite skills skill.
He took out the tofu and put it into the water, and carefully carved it with a carving knife, giving life to each vivid image of the gods. When this dish was carefully placed on the table, everyone was amazed.
"Isn't this too realistic?!" The guests stood up one after another, wide-eyed, and watched the Eight Immortals carved from tofu carefully, "It can't be a tofu carving, it's more like a jade carving. How can tofu achieve such a delicate effect?" To what extent?"
But it is indeed carved from tofu. It is not only beautiful but also extremely delicious. After taking the photo, I was still reluctant to part with it. I took a spoonful to taste it. The tofu melted in my mouth. An unprecedented taste instantly ignited the taste buds, which made people sigh. , “I thought the charm of this dish lay in the superb knife skills, but after eating it I discovered that the deliciousness of the tofu seemed insignificant compared to it.”
The feast ended with lotus seed porridge, fruit platter and Dongting Biluochun for guests to digest and relieve their tiredness. The feast came to a successful conclusion.
Shen Long walked into the private room. Before he could speak, several guests asked, "Boss, is your store open for banquets at noon tomorrow? Can you reserve a table for me?"
"I will bring my whole family here to enjoy the restaurant tomorrow, lunch and evening."
"Just now I was worried about how to receive an important customer. Needless to say now, as long as I bring it here, they will be extremely satisfied."
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