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亲爱的观众朋友,如果您不住在北京,您准备国庆节利用这段时间到北京来旅游的话,我给您个建议呗,到北京吃点好吃的。啥叫好吃的?北京好吃的多了,但是最好吃的铜锅涮肉,哈哈哈, 为啥好吃?因为我爱吃,解馋。铜锅涮肉热闹,铜锅涮肉自己动手。铜锅涮肉吃的满嘴流油,肥而不腻。铜锅涮肉到北京就学过一首九九歌,那是一九八二年,九九歌是这么说的, 一九二九不出手,三九四九冰上走,五九六九沿河看柳,七九河开,八九雁来。九九加一九,耕地遍地走。这个其实我很小的时候就知道,前面几句,后边几句是到北京后学的,每一个九字都标志着老北京人围坐铜锅,大块多鱼一块涮肉, 那个热闹。所谓吃炒菜啊,那得人家厨师炒好了,端上来,一盘一盘,但是呢,涮肉馆就简单了,没有厨师啊,就把那菜切吧切吧,剁吧剁吧,然后呢,肉切的好就够了,所以雇一个切肉切的好的, 所有的人一起动手。在中国的饮食当中,有两种东西大家一起动手,一是包饺子,二那就吃涮肉,尤其是北京的铜锅涮肉。所以呢,老一辈北京人把铜锅涮肉你知道叫什么呀? 叫九九锅。铜锅涮肉为什么好吃?那舌尖上的中国,他那套讲的词我不会,但是历史上皇上喜欢吃,那你挡不住啊。乾隆是个美食家知道吧?十全老人又是个美食家, 美食家,换句话说,就吃货,乾隆是吃货。乾隆举办千手宴,就是请了一千个老头,诺大的宴会,皇上 演会最高级别了,没有一道炒菜摆了一千五百五十多个铜锅子,你看看, 所以有人想请你吃铜锅涮肉,比方你到北京来,我请您吃涮肉,您千万别以为我就随便请您吃铜锅涮肉级别比较低,层次不够高。我告诉你,这是国宴的标准,大清啊,满汉全席抵不住一个铜锅涮肉啊! 人民艺术家老舍先生对铜锅涮肉有这样的评价,他说,好的涮羊肉,能吃出想象,能吃出诗意。涮一片,蘸进麻酱溜入口,那是动物植物合起来的天地精华。你看这词,咱们呢,没文采都瞎吃,吃瞎了。 老舍先生吃完了动植物合起来的天地精华,蘸了麻酱溜入口,您看看这个画面,这就是 铜锅呀,精美的景泰蓝铜锅这精美的景泰蓝铜锅,然后点起来木炭,顾客们营造出来的是什么呀?庄重典雅,独特美食的仪式感。 现在用电的多了,用电的也不错,但是你要是特讲究,你讲究必须得用炭火,炭火维持高温呐,上边那个那个烟头往上一拔,呼,小火苗起来,那里面唰一下,热气就上去。这种高温,据说能够迅速的把肉片啊 烫熟烫透,让这个羊肉口感保持在最鲜嫩的状态。这个时候啊,就用得着舌尖上的中国解说词里讲的,让食客的味蕾得到最大的满足。 那怎么才是一顿地道的老北京的铜锅涮肉呢?第一是铜锅,第二是炭火,这是基础。高底座圆度型的铜锅,放在桌子 中央,锅中这个高高的烟囱啊,这杯非常重要啊,这里边燃烧的是红彤彤的炭火。接下来你第一次到北京来,你一定要注意观察,最好给他开光,拍下来发朋友圈。锅周边的一圈汤水 翻滚沸腾,热气香气交织在一起,整个屋子里面弥漫着这么一种感觉,无论外边是什么样的感觉啊,无论是温暖如春呢,还是寒风肆虐,所有的都挡在了门外。高端的食材往往只需要采用最朴素的烹饪方式, 这句话用来形容北京铜锅涮肉再贴切不过了。铜锅一盏,清水一碗,姜葱两三,您看看这十二个字倒进了汤底的奥秘。在铜锅中加 清水,加葱姜,加少许枸杞,甚至盐,也是点到为止。现在个别商家为了盈利,为了多赚钱,告诉你,有 n 种的汤料,真正会吃的就这十二个字就够了,不用你加那么多乱七八糟的东西,尤其绝对拒绝科技与狠活, 听我的,你到北京涮肉,你就要最简单的清汤锅底,因为只有最简单的清汤锅底,用最简单的配料,才能够把最优质的食材本身的味道带出来,那是醇美的味道。 这么薄的鲜红肉片,轻轻的把它浸入到翻涌的清亮的鲜汤当中,烧烫片刻啊,便取出来,再裹上一层精心调配的浓郁的芝麻丁,这肉片啊,那个 美味就在舌尖上绽放,鲜嫩的口感和麻酱的香气交织,让人陶醉于这独特的风味当中。当鲜嫩的羊肉和精心调配的蘸料相结合,肉的鲜香,肉的滋味 才能够被发挥到极致。不瞒各位说,说到这,我的口水都流下来了,哈哈哈哈, 这种陶醉的口感,把人间所有的那种绝妙的味道融入其中,享尽天下珍修,美味不抵北京铜锅涮肉这期节目就说到这,感谢各位。我是中国工业北京市民,北京市喜欢吃铜锅涮肉的老头司马南,到了北京你试试,你就知道我没骗你,再见。
看看国宴吃什么,这些他们都是唐代最具代表性的织物。堂姐做的菜单上面有七宝跟葫芦鸡、衡山羊泡馍、西安饭庄的稠酒,还有富平的柿子酒、本地菜、家乡酒,招待好朋友。
看看国宴吃什么,其实他们都是唐代最具代表性的织物。堂姐做的菜单上面有七宝跟葫芦鸡、衡山羊泡馍、西安饭庄的稠酒,还有富平的柿子酒、本地菜、家乡酒,招待好朋友。
看看国宴吃什么,其实他们都是唐代最具代表性的植物堂子做的菜单,上面有七宝跟葫芦鸡,衡山羊泡馍,西安饭庄的稠酒,还有富平的柿子酒,本地菜,家乡酒,招待好朋友。 看看国宴吃什么,其实他们都是唐代最具代表性的植物堂子做的菜单,上面有七宝跟葫芦鸡, 彭山羊泡馍,西安饭庄的稠酒,还有富平的柿子酒,本地菜,家乡酒,招待好朋友。
we are from california whitefish sturgeon we are featuring beautiful things from the land and the sea and as you see on the first scores we have some buttercoach main lobster that is dolloped with american etcetera caviar from california whitefish sturgeon it is also garnish with some celery crisp that's actually one of our first ladies favorite and make sure that i put some extra in there, so it's really a wonderful dish but we want honors as well our lobster man from maine who really have to like work pretty hard because they have to ship two hundred live lobsters to us yesterday morning to get it to this point it is the butter that's on and for a main course we have a colored beef this is what it's called it's a butter of steak because basically it is the butter that's on the top of a rib eye and it's really nice and it has a lot of marbling this is also like wonderfully flanked with some shallot marmalade, some wonderful micro carrots and brussels sprouts that is from a hot house in ohio, it is also 啊, we are featury three of our awarded cheeses so i want to feature the rogue river like what doctor biden has said the rogue river blue cheese that has won the gold medal award in the world she's competition in twenty nineteen and twenty twenty and it's wrapped in a wonderful great leaf packaging it is also being served with some wonderful macerated brapes and grenadine walnuts honey from the white house of course turn inside as well on the base of the dessert course, we have a orange to find cake with roasted pears citrus sauce and creme fresh ice cream so the makeup of the dessert is a very tender meringue cake with citrus freak flavoring on the very top you'll see that we have the colors of the red white and blue and then in the very we've placed the flag of the united states and the france on the outer part of the cake is a warm is a white chocolate glaze, which adds very delicate creaminess to the cake and then we have some white chocolate shavings around the base the design of this dinner was inspired by the shared colors of our flags, red white and blue on the tables are vivid red roses and blue delphiniums alongside white irisses, which are the symbols of our nations capital and of france their intricate pedals reflecting the interwoven history of our nations。