Hello everyone
Yesterday, Bibi was lying in bed watching Tik Tok
Swiped to a hot sheep scorpion video
It's been snowing heavily lately, and it's hiss-hah-hah
It's just the right time to have a meal of sheep and scorpions
Watching the mutton go out of the pot, don't mention how fragrant
Bibi's saliva is almost flowing into the pot
The blogger changed his style and talked about it
How the royal family of the Song Dynasty loved to eat mutton
After speaking, the blogger took out "Tokyo Menghualu"
Keep chatting, nagging, I'm in a hurry!
Seeing that the meat is cooked, why don't you eat it?!
Finally! Bo took the initiative to chopsticks!
But before the meat reached his mouth, the blogger started again...
Speaking of the inventor of the sheep scorpion
turned out to be a gluttonous boy, Su Dongpo
It's a hearty history lesson
I just want to eat a hot scorpion
Why did you stuff a pretending knowledge point in your head?
Bibi wiped his saliva and noticed
This blogger who doesn't let me eat meat properly
Professor Zhang Liangren is an archaeologist
The main focus is on eating while taking an archaeology class ♂️
The same is to eat mutton
Once, Professor Zhang was in Bibi's hometown of Xi'an
Eat mutton steamed buns in a basin
Bibi has broken more than half of the buns in his head
Professor Zhang poured chili peppers into the soup
While talking about the mutton in the water basin, there is
Boiled sheep, beautiful and beautiful these aliases
Turtle turtle, I don't know any Xi'an people!
Okay, well, entertain friends later
I'm no longer afraid that I won't be able to hold back a sentence for a long time
There is a lot of pomp and circumstance
If you go back to Professor Zhang's turf, Nanjing
Professor Zhang's history class is even more handy
Passing by a Nanjing street
A 35-year-old duck fat pancake shop
Professor Zhang's mouth was almost busy
Freshly stuffed half-pulled crispy cakes
muttered about what was recorded in the Book of Continuation of the Han Dynasty
How to make the first generation of yakiniku 1.0
The more you look at it, the more you go up, and you keep brushing it up
Professor Zhang breaks open a hairy crab
Speaking of Li Bai, he is also a diehard fan of hairy crabs
Bibi's brain immediately flashed into the melon seeds
Another blogger who visited the store, the glutton Gao Wenqi
Two days ago, I watched him eat bald butter and rice
Bibi was so greedy that he bared his teeth and grinned!
Gao Wenqi graduated from Stanford with a master's degree in philosophy
I've been dealing with food for most of my life
Shoot food documentaries, open noodle restaurants, and write books
But it's different from Professor Zhang
His videos feature food reviews
Tell the people behind the food
Let's talk about the beef noodles next to Bibi's company
Lao Gao also went to eat
After he took the meal and sat down, he took a bite of the brisket
Crispy enough, thick enough, flavorful enough!
Take a cautious bite of the noodles and try them
It uses alkaline noodles, how strong
Lao Gao couldn't help but talk about Wuhan hot dry noodles
But there is also a difference between the two, the hot dry noodles are slightly thicker
Speaking of the soup base, Lao Gao kept nodding
I can't stop praising the Sichuan chefs
How can you be so good at the spicy and fresh fragrance
Let's compare it with Lao Gao's hometown Taiwan
Taiwanese Sichuan-style beef noodles
It lacks some spicy and fragrant flavor
At last
Lao Gao didn't forget to say a word after eating
21 bucks!
Good guy, Lao Gao eats a bowl of 21 pieces of noodles
I can talk about soup and meat
and then diverge to the cross-strait food culture
Think about Bibi every time you eat this noodle
Snoring for two minutes
Blow your mouth with snot, slap your ass and leave
After half an hour, even my stomach emptied
There are only two words floating in my head:
Lao Gao not only got down to the fly restaurant
Fine dining restaurants can also be said to be incisive
For example, he went to eat innovative Hokkien restaurant
The first course is pan-fried afternoon fish
He took a light bite and talked about the dry frying method first
The surface is not powdered
It can make the upper and lower layers of fish crispy and easy to eat
It can also properly retain the freshness and sweetness of the fish
Then he sincerely talked about the reason why he chose
Afternoon fish as the first course of the day
It is his dedication to fish and meat as a Hokkien native
There are few fish bones in the afternoon, and they are also large
Not to mention that it also has a tonic effect
Hokkien people who pursue the quality of fish
That's why noon fish is the first choice for fish cuisine
Lao Gao was still pretending to be mysterious at this time
Reveal to everyone a small custom of eating fish
Coastal fishermen eat fish and do not turn over fish
The implication is not good, this is a big taboo!
Another example is that he eats Yongchun vinegar fried black pork
He talked about making documentaries when he was young
Go to the vinegar factory in Yongchun, Fujian
Hold the vinegar jar and taste the vinegar of different years
At that time, Lao Gao was vinegared by Yongchun
The mild, full-bodied taste is memorable
It's a pity that in the era when there is no e-commerce
Yongchun vinegar is only spread in a small area in Fujian
Lao Gao made a food documentary about visiting the store
Organized and modest
Obviously holding a handle on food
But there is no intention of showing off skills
On Douyin, this kind of food is mixed with knowledge
There are also more and more food exploration bloggers
For example, another blogger "My dad Lao Zheng"
Senior chef of Hangzhou Bang cuisine, specializing in Jiangsu and Zhejiang exploration stores
In his TikTok video
It is full of the customs and customs of Jiangsu and Zhejiang
He used Tandian to convey the culture of Hangzhou
Go for braised lamb
Lao Zheng talked eloquently about the allusions of Huyang coming to the north
Go to a vegetarian restaurant
Seeing the "smoke around the perimeter" on the plaque, he can recite it
The original sentence of Zhou Duanchen's "Youth Tour West Lake".
There is Lao Zheng to eat Zhuji rice cakes
The selected museum is an intangible cultural heritage workshop
Every step in the evolution of ingredients into food
Lao Zheng is not left behind at all
Raw rice is ground and steamed into a soft and glutinous cooked powder
After his daughter smashed the rice cake, he also picked up the hammer
Wait until the rice cake is beaten into shape
Lao Zheng talked about it while eating
Freshly baked rice cakes must be dipped in brown sugar
in order to taste the deliciousness of the sticky glutinous
Another example is Lao Zheng's eating Hangzhou sauce duck
It looks like it's simple
But in Lao Zheng's eyes
This is the top priority of the year for the people of Hangzhou
Let's just say the time to marinate the duck in sauce
It has to be just in time for the light snow
With pickled winter vegetables, sausages, and smoked bacon
The busiest time for Hangzhou people has arrived!
If you want to talk about the most important ingredient, of course, it is duck
It's not a wet market
Catch just one and you'll be able to make the sauce
Lao Zheng prefers to be a duck and not dry
The second course of soy sauce
I want the duck sauce to be rich in flavor and bright in color
The ingredients and heat must be well measured
Finally, Lao Zheng emphasized the air-drying environment
Although natural drying and machine drying
can achieve the effect of air drying
But the smell that comes out of the oven is very different
Looking at Lao Zheng's video, it was completely subverted
My impression of Hangzhou's gastronomic desert
Where is the desert? I'm afraid it's not the past
It's all hidden and not eaten by us outsiders, right?
After watching these store visit videos, I was quite emotional
I used to watch the food video of the shop
Any one of them, I can be greedy
But the video ended
Bibi still has a bunch of question marks in her stomach
Why do these dishes smell good?
Is it suitable for my taste?
Is it worth my humming 20 kilometers to eat?
I wanted to try it, but I hesitated
But now, more and more
Professors, nutritionists, and gourmets began to visit the store
I can choose materials, the manufacturing method, the taste
Talk about the history, culture, and customs behind it
For powerful restaurants, do not hesitate to praise
In case of poor dishes, you can also give solid suggestions
360 degrees without dead ends to explain to me
Every store, every dish, which is good and which is not
Especially visible to the naked eye
Quite a few restaurants are encouraged by bloggers
The quality of dishes is constantly innovating and improving
For example, a restaurant that Lao Gao once tasted
The owner took a screenshot of Lao Gao's evaluation
Make a souvenir to remind yourself
It is necessary to improve the quality of service and cook well
Small restaurateurs are also affected
In August this year, Professor Zhang Liangren visited the soup dumpling shop
Going again in December, the boss took his hand and was grateful
The traffic came up, and the store was revitalized
Because bloggers are honest and supervised
They gradually turned into endorsements for restaurants
It invisibly provides consumption decisions for everyone
Everyone put aside their worries and said they would leave ⚡
Sometimes there is a ripple effect
Locals emerged in the Douyin comment area
Spontaneously recommend the treasure restaurant in your heart
Let the small shops stand out
In these attentive videos
Every dish is a living food
Each restaurant also has its own story
They talked as they ate
Not only let the delicacies that circulate in the market
Be seen and tasted by more people
It also allows the craftsmanship of food to circulate for a long time