Chapter 16 Hua Yan Yu Yu

According to the Hong Kong entertainment industry, on November 2nd, 3rd, and 3rd, in order to shoot a full-feet documentary of Man-Han, the senior performing arts staff of Japan’s TBS Film Agency, in addition to the Hong Kong-Japan air tickets, the board and lodging of the cast and crew, and the production cost of the documentary Besides, the banquet alone cost HK$100,000.Such a large amount of money not only shocked Hong Kong and Kowloon, but people from various countries in Southeast Asia also felt that those upstart Japanese were really burning money (meaning they didn't save money).In fact, to put it bluntly, in the case of a huge TV organization, if the advertisements are full, the mere HK$100,000 or HK$200,000 is nothing at all.Not only are all the expenses more than enough, but if the Japanese catering industry can learn those delicious cooking techniques, then the money earned this time will be "old-fashioned"! (Mulaolao means "many" in Shanghai dialect.)

This table is full of Han people, Taiwan newspapers published that more than 20 famous chefs were mobilized, but who will be the chef?It has aroused the author's interest, and I found out from the investigation of the Hong Kong side that it is a master chef named Liang Mingzao.Master Liang's craftsmanship is said to have been inherited from the mantle of "Liang Sheng", the chef in the mansion of Li Zhisheng (quasi) Admiral of the Guangdong and Guangxi Navy.Liang Zao had seen, studied, and eaten with famous teachers back then, so he dared to take on this important task this time.

As for the more than forty offerings kneaded with flour displayed at the banquet, this time the Manchu-Han banquet is called Kanguo, and the official meal list is also called Kandish. "Scales" are two lifelike dragon-eyed anchovies. "Jijuan Zhulian" is an old woman who saw her sow give birth to more than ten piglets in one litter. The waves turn the wind. "The champion" is Xiangao Guwei, hugging the moon and puffing smoke) took color photos and published them respectively. These offerings were carefully made by a master He Jia. All kinds of stewed meat on the table are masterpieces from Lingnan Roasted Meat Bo.According to the person in charge of Guobin Restaurant: "This time, the Manchu Banquet actually used about 100 chefs. In addition, a master Zhao Buzheng who has retired for many years was invited as a consultant. Master Zhao has handled the Manchu Banquet and has many experiences, so he is specially invited this time. Give pointers."

Master Zhao Buzheng said: "The full feast of the Han and Han Dynasties is really full of spirits, mountains and seas, all-inclusive. In terms of categories, it can be roughly divided into four categories: 'flying', 'diving', 'moving' and 'planting':' Fei' refers to birds, including white crane, mandarin luan, pheasant, teal, partridge, cooked quail, bamboo chicken, turtle dove, owl, white pigeon, bird's nest, etc. 'Qian' refers to seafood, including lobster, prawn , net abalone, pai fin, Shan Rui, fur seal fish, sweet-scented osmanthus fish, and Jia fish. Among the submerged fish, the most rare is the sturgeon arowana, and it is a must for the Manchu banquet, because there is a dish called "Longyun Jixiang" in the menu, It is made from the intestines of a giant sturgeon. This kind of "dragon intestine" has been extinct for more than 40 years. This time, I found out that a gourmet expert still has twelve taels of dried dragon intestines. Constrained by face, two or two Hong Kong dollars was evenly distributed before the recommended meal can be served on the plate. Ladies and gentlemen at the banquet, it can be regarded as a blessing. "Moving" includes more things, such as bear paws, elephant trunks, and orangutan lips , hump, civet cat, deer tail, wild boar, leopard fetus, camel hoof, monkey brain, etc. can be counted for a while. As for "planting", it is a variety of dried and fresh vegetables, such as bamboo shoots, stone fungus, cordyceps, There are more and more precious mushrooms. The table is full of Chinese people. Except for the materials that cannot be obtained, everything that can be found is tried to get it to support the grand event. Because the scarlet lip was out of stock at the time, it could not be supplied, and the monkey brain was made in Hong Kong. The ban had to be abandoned, although the hump had already been ordered, but TBS Film Studio didn't like this dish, so it was also cancelled."

According to Master Zhao’s situation, even if the Manchu Banquet is really those spiritual dishes, after the Japanese pick and choose, and some items are out of stock, I’m afraid it’s not the stone marrow jade milk, secret fruits and vegetables of the original Manchu Banquet. . Someone revealed that the Dragon Gate Banquet in this Huayan banquet is the most splendid and the most splendid. In addition to the dragon sausage of a snow chrysanthemum sturgeon, which is a rare treasure, the bear paw of "One Palm of Mountains and Rivers" weighs fifteen pounds. After three days of simmering, add the so-called six birds such as scallops, sparrows, turtledoves, quails, pheasants, and falcons as ingredients.When serving, the bear's paw strokes the six birds, so it is called "one palm mountain and river".Some people have also eaten this dish at high-priced Cantonese cuisine banquets. The suet is warm, thick and mellow, and it is not a blind dish with a false name.

The layout of the restaurant is described by people who have visited it, including mica, mother-of-pearl and sour branch tables and chairs, gold and jade screens, Zunyi Yingying, Ge porcelain Ruou, tree and stone potted plants, palace smoked stove, silver decorations and colorful battles, purple silk The pink anchors are each decorated with fresh flowers.The so-called "Nine Heavens Changhe opens the palace" in Wang Weishi's poem, Song Tailiang Museum probably just added this. The guests enjoy the pleasure of eating and drinking, so of course they cannot ignore the entertainment of seeing and hearing.The grand banquet is in full swing, eight tones are played, ancient music welcomes guests, and the hall attendants in long gowns and mandarin jackets sing the titles. They clean their hands in the golden water dish with fragrant retting and soft fragrant rhinoceros and jade carvings in order, and then the guests are seated.Every time a gui is served, the waiter will sing the name of the dish and explain the content (unfortunately, I don’t know what language was used to report the dishes at that time).The cups and utensils used in the banquet are all antique gold-plated.The most extravagant banquet in Hong Kong in recent years was divided into two days and had four meals before it was considered the end of the ceremony.

Some of the high-rollers at the banquet said that the elephant trunk tasted like braised beef.Although bear paws are rich in flavor and bad in quality, it is a pity that the gum is too heavy.Several female stars said that the most delicious of them is the roasted suckling pig, especially the roasted suckling pig skin, which is crispy and chewy.All in all, the whole banquet is full of beauty and beauty, but it's a pity that most people have too little appetite to accommodate them all. The most interesting one is Ms. Xue Jiayan, a Hong Kong TV star. She is the most food celebrity in the Hong Kong film and television industry. She is very envious of this Manchu Banquet.She said: "If the company wants me to make a special like this, I would rather not get paid at all, because I can feast on it!" Feng Baobao said: "As long as you live, if you have the opportunity, you really want to try the Man Han Banquet, but it's only 100,000 yuan. You can only taste it in Hong Kong dollars, it seems too expensive, and the middle and lower families will not be able to earn this money for a lifetime!"

From the words of the two of them, it can be seen how much the ladies of Hong Kong and Kowloon yearn for this feast.Now the banquet is over, but the lingering sound is lingering. Friends in the catering industry still use it as a conversation material from time to time when they have a big banquet and drink!