Zhou Dong never expected that the problem Yuan Zidan was talking about was actually from his fellow surname, and he was an ancient person.

The same surname but different clans are the famous thief Yuan Shikai and Yuan Datou in history.

If you evaluate Yuan Datou fairly, it should be said that he was determined to reform and implement new laws and new styles in the early stage, and had made some achievements. However, in his later years, he was so vigilant that he turned against the trend of history and tried to restore the imperial system. In the end, he was criticized by thousands of people. He was apologized for only eighty-three days. From then on, he was nailed to the pillar of shame in history and became the biggest villain in China's history.

Yuan Zidan doesn’t care about politics. What he cares about is a cooking skill, besides poetry, calligraphy and painting. Yuan Weiting is an absolute gourmet...

After Zhou Dong successfully solved the problem, Lao Guo and Teacher Yu returned with satisfaction, but he was enthusiastically retained by Yuan Zidan and temporarily lived in Suiyuan.

The Yuan family’s hospitality is remarkable. Every morning, the ‘Young Master Yuan’ would stand outside Zhou Dong’s door to greet him. After Zhou Dong had eaten the exquisite breakfast made by Yuan Zidan, he was invited by this new generation of Suiyuan owner to have tea on the rockery pavilion.

This time it is not ancient tea soup, it is the authentic Wuyi Mountain Dahongpao.

Naturally, the mother's Dahongpao cannot drink it. The thing is just a few taels of taels in Haizi. The Yuan family of Zishu Dahongpao still has some inventory, so they are reluctant to take it out, but they are very generous when facing Zhou Dong.

The bright red tea soup is in the mouth, making people feel soft.

Zhou Dong was in his hand and looked down at the female Yandu college students who were rafting on the lake below to pick lotus, listening to their poems and essays with the 'Young Master Yuan' on the shore, and always saying something about the half-meat poem "Birds stay on the top of Pengshan Mountain, and they were shocked to fly red feathers".

Zhou Dong always felt that these cultured people were all very coquettish and could not afford to provoke them, so he lowered his head and avoided the hot gazes from the water.

These female college students are all big sisters to him, and he feels that there is a generation gap!

"Yes, Youliang has not made any progress in cooking over the years, but he is good at poetry and prose. It's a pity that he is indulging in the path and refuses to read the meaning of the scriptures. He is still a hundred and eight thousand miles away from the "Ming Jing"."

Yuan Zidan listened to the poems written by his son and kept nodding and smiling, saying that it was criticism, but in fact he didn't know how proud he was.

Actually, Chinese people have these little thoughts. If you show off your kids, you have to show off without showing any trace. How boring is it to post photos on your Moments at any time?

Zhou Dong was really unable to bear it anymore and said, "Mr. Yuan, I heard you talk about the problem in cooking just now. It turned out to be Yuan Datou?"

"It's Yuan Weiting."

Yuan Zidan actually didn't like his own surname very much, but he has always claimed to be a famous scholar. Even if the other party is a dog, as long as he has a name and a word, he will call him "name": "Yuan Weiting's moral integrity in the evening is not guaranteed, and the world calls him a thief in the country, but these are politics, let's only talk about his contribution to food today.

Weiting is easy to replenish, and everyone knows it. Weiting is good at eating, but people probably don’t know much.

At that time, Yuan’s mansion not only raised a few famous chefs, but even his wives and concubines were all good at cooking. Later generations speculated that Yuan Weiting probably looked at the cooking skills first when he got married. If he couldn’t make a good dish, he would not marry him home.”

Zhou Dong nodded, why bother to say this? Putting aside politics and politics, Yuan Datou has indeed made certain contributions to Chinese cuisine, especially to the development of palace cuisine and Henan cuisine.

"The problem I mentioned is that Yuan Weiting improved the Qing Palace delicacy 'Qing Stewed Fat Duck'. Everyone knows that Yuan Weiting and Empress Dowager Cixi have a natural tacit understanding. Often, he likes to eat whatever Cixi likes to eat, and it is not to flatter him. He is really 'like-minded' with Cixi in terms of food."

Yuan Zidan took a sip of Dahongpao and said slowly: "This stewed fat duck is improved from a 'glutinous rice eight-treasure duck' that Cixi loved.

"Yuxiang Piaomiaolu" records: This dish is to remove the hair of the duck, remove the internal organs, add the condiments, then put it into a porcelain jar, then put the porcelain jar into a half-water pot, steam it over low heat for three days until the duck is crispy..."

Zhou Dong frowned slightly: "Steam for three days in a row?"

It takes three days to make a stewed duck. Not to mention that it takes too long, I don’t know how much manpower it takes to watch the fire and add water. Let’s talk about luxury or not, this dish is really troublesome.

"Does the King of Zhou feel very troublesome?"

Yuan Zidan smiled and said, "There are actually more troublesome court dishes than this. This is also the reason why authentic court dishes are difficult to promote among the people. Even if they can be restored, the price is unaffordable for ordinary people."

"Uh, Mr. Yuan should not call me Zhou's King of Face in the future; Xiao Zhou or Zhou Dong can do it, the King of Faces, etc., it sounds strange to Guli."

Yuan Zidan laughed: "Other people don't want this name yet, but you dislike it strange. Well, I will call you Brother Zhou in the future, and Youliang will call you Uncle Zhou in the future."

Zhou Dong nodded. After experiencing the affairs of Lao Guo and Xiao Yueyue, he is no longer worried about whether he is of seniority or not.

"Brother Zhou thought this dish was troublesome, but he didn't know that Yuan Weiting's improved version would be much more troublesome."

Yuan Zidan smiled and said, "Yuan Weiting partially restored the 'glutinous rice eight-treasure duck' in this dish. He first put glutinous rice, ham, wine, ginger juice, fragrant mushrooms, kohlrabi and diced bamboo shoots into the duck's belly, and then put it in a porcelain jar to steam it in water.

Moreover, Empress Dowager Cixi was much more frugal than him, and she only steamed it with clean water, but Yuan Weiting used chicken soup to steam it, which required three days to allow the taste of the chicken to slowly integrate into it.

This dish is not only delicious, but also has the effect of nourishing food. Duck meat nourishes yin and nourishes the stomach, promotes diuresis, reduces swelling, and adds glutinous rice and aromatic bacteria to make it more effective. Yuan Weiting has a wife and nine concubines, so he must love this dish very much."

Zhou Dong looked at Yuan Zidan with a strange look. He thought that there were more confidantes in your ancestors than Yuan Datou. I wonder which dish he liked the most?

Yuan Zidan said again: "This dish was originally improved well and it was a good diet therapy recipe. I was determined to introduce it into Suiyuan cuisine, but there was something that made me very dissatisfied with it."

Zhou Dong said: "Is it time?"

“That’s right.”

Yuan Zidan said: "There are many dishes in Chinese cuisine that are complicated to brew and complicated to process, but that is all caused by the ingredients themselves and will not be criticized as "luxury".

But this dish is different. It was originally made by Yuan Weiting, a thief in the country, and the ingredients used are common. If this happens, it will take three days. It will inevitably be said that I advocate extravagant style in the garden, which is hampered by my reputation as Yuan.

So I have been thinking about what methods can not only ensure the quality of this dish, but also shorten the time, such as shortening three days to three hours? Unfortunately, I have never thought of a solution.

Brother Zhou is amazing and brilliant. I don’t know if there is a good idea for me to have a genius who has been working hard for a hundred years?”

Zhou Dong wanted to roll his eyes when he heard this. Are you going to be crazy? How could I do anything about this?

Let’s not talk about the chefs of Yuan Datou’s family. Did the imperial chefs in the Qing Palace eat free food? These were the top chefs at that time. If there was a way, they would have spent three days steaming ducks?

"Hey, isn't there any solution to Brother Zhou's cooking skills?"

Yuan Zidan sighed slightly and said, "It seems that if you want to make this 'Weiting Duck', you can only spend your money and ignore extravagance..."

"There is indeed no good method. If it is the 'clean stewed duck' in the Qing palace dishes, you can use the internal and external attack method to pour soup into the duck's belly first."

Zhou Dong thought for a while and said, "When the heat rises, the soup in the duck belly will be boiled from the inside out. Although it may lose one or two points of taste, it can save a lot of time. However, this method is not easy to use by Yuan Datou's improved version."

"That's right, because Yuan Weiting added glutinous rice, ham, wine, ginger juice, aromatic mushrooms, kohlrabi and diced bamboo shoots to the duck belly. The wonderful thing is that the chicken soup outside slowly heats up and steams the duck body, while the various ingredients in the duck body mature in a "semi-dry cultivation" state, so that all kinds of ingredients can absorb the umami flavor of the chicken juice without losing their own taste."

Yuan Zidan nodded and said, "If you pour soup into the duck belly, it will become soaking and cooking these ingredients. Wouldn't that be like making a pot of stew in the duck belly? It's definitely not our way to cook.

I even thought of stuffing some pebbles into the duck's belly, using it to quickly absorb heat, and also play an internal and external offensive role.

But it is impossible to guarantee that these pebbles can spread evenly in the duck belly, so it is difficult to control the heat; even if these pebbles can be laid well, I am worried that these stones will absorb too high calories and will bake the duck meat. It is difficult, difficult..."

Zhou Dong also shook his head and said, "Since Mr. Yuan has thought about the method of stuffing pebbles, I am afraid I can't think of any other good solution."

"Haha, Brother Zhou doesn't have to mind, maybe I was just a whimsical idea.

In fact, no matter how skilled we cook, we cannot do it against the will of heaven.

This 'Weiting Duck' has a history of nearly a hundred years. Many famous chefs want to shorten their production time, but no one can solve it. What kind of virtue is Yuan Zidan? Will he be stronger than these old predecessors?"

Yuan Zidan had a bit of a ancestral spirit. Although there was no hope of solving the problem, he was not disappointed or depressed. Instead, he advised Zhou Dong: "I don't think about it anymore... Brother Zhou, can you taste the good wine here still enjoy it?"

The two of them were talking while tasting tea. At some point, the female students of Kyoto University who were competing to get into the depths of lotus flowers had left quietly. They were singing poems with the female students before, and the white clothes of "Young Master Yuan" had appeared in the pavilion.

After greeting his father, he called "Uncle Zhou" respectfully. Yuan Youliang took out four side dishes and a large pot of wine with two pounds from the meal.

Zhou Dong looked at it and found that these four side dishes were all famous dishes found in "Suiyuan Food List".

They are "whole steamed pig heads", "fat chicken pine", "Wang Taishou Babao Tofu" and "Honey-stewed knife fish". Except for knife fish, they are all ordinary foods, but each one is made exquisitely and meticulously, with a scent of fragrance.

He smiled and said, "Brother Yuan, aren't you afraid that I will secretly learn your trick?"

Yuan Zidan laughed: "The most important thing about Suiyuan cuisine is experience, two types of heat, ingredients, and cooking methods were made public a hundred years ago; but it was not based on so-called skills, but on our Yuan family's experience over the years, and it was achieved through accumulation of strength.

If Brother Zhou can learn such a dish with a few bites, he will be able to learn it, and he will follow you."

Zhou Dong smiled slightly: "Brother Yuan said it is reasonable."

Yuan Zidan was right. Although these Suiyuan dishes were found in "Suiyuan Food List", the real trick is to deal with various secrets of food and control of the heat. These books are not available in these books, and have been improved and improved by generations of descendants of the Yuan family. It seems simple, but in fact it is hidden.

This is different from his method of dealing with Xi Shi's tongue. Even a top foodie cannot infer it by tasting it alone.

But he didn't know that once Zhou Dong turns on the "perfect taste", he can eat it!

This is just a perfect taste. If it is a legendary taste, Zhou Dong can even "eat" the chef's emotions when cooking: is it a great sorrow or a peaceful mood, is it an extraordinary performance or a normal expression of normal performance? Yuan Zidan's self-confession is just a joke in Zhou Dong's eyes.

Zhou Dong was thinking about whether he should try all the Suiyuan dishes in the past few days he stayed in Suiyuan? Well, seeing that "Brother Yuan" is so enthusiastic, I would definitely take out all the Suiyuan dishes and ask them to taste them yourself, right?

While the two of them were laughing, Yuan Youliang had already poured the wine. The wine was old rice wine, and naturally it was a bowl. Zhou Dong just took a look and immediately shouted: "What a good wine!"

Huaxia wine can basically be classified into three categories: the first category is homemade wine that does not require koji, that is, rice wine; the second is rice wine that uses koji and grain to make rice wine; the third is white wine that has been distilled and purified.

Among them, rice wine is connected by the past and the future, which can ensure a delicious taste. It is also known as one of the three ancient wines in the world with beer and wine.

Rice wine has a relatively light taste, also known as "added rice wine". White wine is easier to get drunk, but it is actually too spicy. At least Zhou Dong doesn't like it very much. He usually doesn't drink it except for occasionally accompanying his father.

The yellow wine from the Yuan family is red and yellow in color. It looks as beautiful as amber when poured into the bowl. Moreover, the hanging bowls are stacked. It is obviously poured by Yuan Youliang above the edge of the bowl, but it is like a pile of valleys in the bowl, forming a "convex" shape with a gentle slope.

Three words suddenly appeared in Zhou Dong's mind - "Daughter Hong", and this is the best daughter Hong.

In ancient times, this kind of wine was brewed after giving birth to a daughter and buried in the soil. It was taken out when the daughter got married, and it usually did not last more than twenty years. After all, in ancient times, when she was over twenty years old, she was basically an old daughter who could not get married.

Modern people no longer have this habit, so many yellow wines with the signature "Daughter Red" are not the real daughter Red at all.

But Zhou Dong didn't have to taste the bowl in front of him, and he knew that it was the "daughter red" that had been rising for at least thirty years. He would never misread it. With his contemporary "Dixin God of Baccarat"'s eyesight, it would be a joke.

"It seems that there is a story in the Yuan family? In ancient times, the top scholar Hong, who had been thirty years old, was easy to find, and the daughter Hong, who had been thirty years old, was the most difficult to find, let alone modern times."
Chapter completed!