Yang Sichang is a native of Hunan, although he is an official in the north, but the taste of his hometown is used to snacks - he may come at noon and evening, and he will eat a meal of Shanxi specialties, but breakfast has always been a Hunan flavor.

Breakfast in Hunan has a lot of specialties, and most of them are snacks. Rice noodles, scallion pancakes, fried dough sticks, dry noodles, various porridges, spring rolls, etc., nothing more than these. Ordinary people eat this, that is, the official eunuchs and rich businessmen, but in fact, the food is similar. After all, it's breakfast, first, it's too late to clean up, time is not allowed, and second, breakfast, eat some simple home-cooked meals, which is good for the body.

Yang Sichang is not young, he was born in the sixteenth year of Wanli, and he is seventy and seven this year, at this age, he can already call himself an old man in the Ming Dynasty. It stands to reason that when people reach middle age, they should eat something light, which is also to nourish their bodies. But otherwise, he is a person who has breakfast, and he has to eat very pompously, with food and wine, which is no different from lunch and dinner.

Today's dinner place is a fine house in the garden on the west side of the back house.

Being a foreign official is not as good as being a Beijing official, Beijing Guan'er is under the emperor's nose, Jinyiwei is staring, he doesn't dare to do anything too much, he is also cautious in building a house, he doesn't dare to do anything out of the ordinary, and the province doesn't know when people will catch the handle, and they will be unlucky. But as a foreign official, there are many fewer scruples.

In particular, Yang Sichang was a young man, he was promoted to the Jinshi at the age of 22, and his father was a famous man, tired of being an official to the right servant of the military department, and Yang He, the governor of the trilateral military affairs of Shaanxi, was born in an out-and-out official family. With such a background, this reason is nothing more than Zilong taking off his robe. This dish uses eel as the main ingredient, and the fish must be broken, deboned, deheaded, and peeled when it is made. When the eel sheds its skin, it looks like a military general taking off his robe, so the dish is named Zilong taking off his robe.

The rest are also extremely exquisite.

There is also wine, which is a milder rice wine, which is very sweet, but the wine is not spicy.

Yang Sichang held his pair of jade and gold-encrusted chopsticks and sandwiched a piece of pork knuckle skin in the bowl of red simmered shark fin.

This red-simmered shark fin is a spine fin to extract the coarse essence; In addition, use a hen, a pig's elbow, shrimp, scallops, mushrooms and other condiments. Bring the hen and pork knuckle to a boil over medium heat at the same time, and simmer over low heat to get the soup. After the shark fin is swollen, it is steamed in animal broth, and then simmered with shrimp, dried scallops, shiitake mushrooms and other condiments. This dish has a mellow taste, shark fin is glutinous and soft, and the pork knuckle is cooked and rotten. Yang Sichang put it in his mouth and chewed it carefully, but he felt that it was soft and tender, and he could swallow it almost without chewing. Lan Niang took a spoon and scooped a spoonful of mushroom-free eggs, and said with a smile: "Come, master, open your mouth!" ”

One

%77%77%77%2e%64%75%30%30%2e%63%63/