Chapter 693 Behind the Feast


    ??While Fei Qian was busy in Pingyang, far away in Jinyang, Taiyuan, a sumptuous banquet was being held in the extremely gorgeous Wang family''s mansion.


    ?In the Han Dynasty, even if we count from Liu Xiu''s time, it has been stable for nearly two hundred years. Therefore, the food of the gentry in various places was naturally more detailed and complicated than in the Pre-Qin period.


    ??The Taiyuan Wang family is basically the controller of the entire Taiyuan, and other small gentry families in Taiyuan are more or less related to the Taiyuan Wang family by marriage or discipleship...


    It can be said that the entire Taiyuan gentry is like a spider web woven together, and in the middle of the spider web is the Wang family of Taiyuan.


    The guest of honor at the banquet was naturally Yang Zan, the governor of Bingzhou.


    ??Although Wang''s banquet was a family banquet, the standards were similar to those of princes. The musicians in the hall played piano music slowly, and four groups of dancers danced in the middle of the hall.


    Most of the etiquette in the Han Dynasty was particular about numbers. For example, during a banquet, the emperor could use eight flavors, the princes could use six flavors, and the officials could only get four flavors. However, in fact, many times there were policies and countermeasures...


    Isn’t it only possible to have four dishes?


    ?So as long as there are always only four dishes on the table...


    ??Wang Jing, courtesy name Zidu, is the second son of Wang Yun. He is graceful and handsome. He is three points more handsome than his father Wang Yun, but he is slightly more feminine.


    With a smile on his face, Wang Jing clapped his hands gently, then faced Yang Zan and said, "This way of cooking Qiang and Zhizhi was specially prepared by Duke Yang."


    Yang Zan laughed loudly and said, "The preparations made by Zidu must be exquisite. I am very lucky today!"


    Qiangzhui means boiling mutton, and Qianzhi means roasting whole mutton. As for the spicy mandarin duck pot and so on, people in the Han Dynasty said that this thing could not be put on the table. In fact, the main reason was that there were no sauces and spices.


    ?However, since there are not as many dipping sauces and spices as in later generations, the Han Dynasty will naturally pay attention to them elsewhere.


    ?The waiters filed in, and naturally the first thing they served was Qiang Boiled Rice.


    The gold basin used for Qiang cooking is nothing, just a basin made of gold. The almost transparent soup in the basin has been boiled, and small bubbles are coming out, and then it is placed on the side of the table. On top of the clay stove.


    The mutton used for shabu-shabu has been cut into thin slices a long time ago, and is spread out piece by piece on the black stone slab. The bright red meat and the thin lines of white fat are like flowers blooming on the stone slab. red flowers.


    Of course, trivial matters like shabu-shabu do not require Yang Zan to do it himself. With a look, Mei Ji will naturally pick it up with jade chopsticks and put it into the boiling soup. With the catkins shaking a few times, the color of the thin meat slices faded slightly from bright red, then they were picked up and put into a small plate, and brought to Yang Zan''s lips.


    ??Yang Zan lowered his head slightly and opened his mouth, then took the cooked meat slices into his mouth, closed his eyes slightly and chewed for a while, and couldn''t help but praise: "There is only one word for it, ''fresh''! The sheep is good, but the fish is even better!"


    ?Wang Jing nodded with a smile and said, "As expected of Mr. Yang, he hit the nail on the head." The food carefully prepared by the host naturally requires diners to know how to eat it, otherwise wouldn''t it be a disgrace to the scenery if the cow chews the peonies?


    “This soup is boiled with Yumen red-scaled golden tail. When the color is thick and white, add chickens into it to remove the fishy smell, and you will have a clear soup.” Wang Jing said lightly.


    ?Wang Jing said it was easy, but in fact it was not easy.


    ??The red-scaled golden tail refers to the famous Yellow River carp.


    The Yellow River carp, including the Luo carp and bream, is said to be as valuable as cattle and sheep. It is always considered the top quality for eating fish, and among them, the red-scaled golden tail is the best. It is difficult for ordinary people to find one, but this pot The soup completely abandons fish and only asks for soup, which shows the luxury of the Wang family''s food.


    After eating Qiangzhu, the natural dish is Qiangzhi.


    The waiter had just brought Qianzhi up, and Yang Zan could smell the aroma of tea mixed with the aroma of the mutton. It was intertwined with the aroma of the mutton, and it was just right to remove the slight smell of the mutton without overpowering it. The original aroma of mutton…


    “Zi Du, could it be that this sheep was roasted with tea?” Yang Zan was still quite surprised. This was the first time he had encountered this way of eating. Wang Jing clapped his hands and praised: "Mr. Yang is indeed an expert!"


    When the price of tea bricks in the Han Dynasty was normal, even ordinary tea bricks cost several thousand yuan, and better quality tea bricks cost more than 10,000 yuan. Using tea bricks as fuel to roast whole sheep was considered a very rich act.


    Naturally, Meiji, who was serving at the side, took a small silver knife, cut the mutton and served it.


    As Yang Zan was eating, he suddenly had some vague thoughts in his mind. He stroked his beard and asked Wang Jingdao: "I wonder if Zidu prepared this dish, or..."


    ??Wang Jing smiled half-heartedly and cupped his hands toward the back hall to show respect, and said, "This is a special order given by our ancestors when they heard that Duke Yang was coming."


    The old man of the Wang family is no longer in good health. Yang Zan naturally knows this. And for Yang Zan, Wang Yun is the Situ of the dynasty. Naturally, Yang Zan himself cannot go to the Wang family''s home with the title of Bingzhou Governor. It''s quite good to have Wang Yun''s son come forward to entertain you...


    ??However, Mr. Wang specifically asked Wang Jing to prepare these two big dishes just to entertain himself? Yang Zan felt that the old man of the Wang family definitely did not give the order just for fun.


    ?Yumen’s fish…


    Chazhi sheep…


    Yumen’s fish can get rid of the fishy smell, and the sheep roasted in tea can cover up the smell of mutton, and these two dishes are both passed down from the Hu people...


    Mr. Wang, do you want to express something?


    Does it mean that in this northern land, if you want to eat well, you must know how to adjust the smell of fishy smell, that is, you must know how to get along with the barbarian people?


    ?Yang Zan lowered his eyes slightly, thinking that this might be one of the meanings.


    Fishy, ??fishy...Xin...Yumen, Yang Zan stringed a few words together in his mind, and suddenly remembered that Xin Shi had written a book that mentioned the Yumen incident. I understood, but this meant Me, Fei Qian, or both?


    Tea means tea, and tea means smearing. The sheep are slaughtered and burned with tea...


    ?Hmm, does this mean you want me to come back to the party? And then protect the sheep for the Wang family in Taiyuan?


    snort!


    but…


    ?Yang Zan pondered for a moment, and then said tentatively: "Zidu, the prince is kind and kind, and Zan has a deep understanding of it. However, Zan has neither the power of Feng Shui nor the help of vegetation, so it is really difficult to do it."


    Hearing what Yang Zan said, Wang Jing''s eyes flickered a few times, and then he said: "Mr. Yang, you need to know that you can eat without worries!"


    Okay, now that it’s all said and done…


    ?Yang Zan narrowed his eyes, nodded, and said with a smile: "So, Zan is rude! Hahaha... just as Zidu said!"


    "Emperor Jiao checked the family genealogy and ordered Zong Zhengqing to read out: Emperor Xiaojing gave birth to fourteen sons. The seventh son was Liu Sheng, Prince Jing of Zhongshan. Sheng was the father of Liu Zhen, the marquis of Ting, Lucheng. Liu Ang, the marquis of Pei, was born of Zhen. Liu Lu, the marquis of Zhang, was born by Ang. Liu Lian, the marquis of Yishui, was born by Lu. Liu Ying, the Marquis of Qinyang. Liu Ai, the Marquis of Anguo. Hou Liu Buyi was born to Liu Hui, the Marquis of Jichuan, and Liu Xiong was the son of Xiong.


    The identity of Liu Dale compiled by Luo Dada...


    Sometimes I think about it, luckily there were no internet trolls in Luo Dada at that time...


    (End of this chapter)