Everyone only knows that hotels are divided by star rating, and the higher the star rating, the higher the grade of the hotel. In general, ordinary people have access to one-star to five-star hotels, and six-star hotels and seven-star hotels with more than five stars are basically out of reach. It is said that there are higher stars, so we will not talk about those with more than five stars. Many friends may be surprised. Are there any one-star and two-star ones? Generally speaking, one-star and two-star are not marked, but they are similar in nature. Although there is no sign saying that it is one-star or two-star, everyone can see it everywhere. One-star hotel is simple, while two-star hotel adds some leisure, such as massage, haircut and so on. To put it bluntly, one star and two stars are ordinary hotels.

At the three-star level, the hotel's facilities are getting bigger and bigger, and both facilities and services are expanding and refining. If you want to stay in a five-star hotel for nothing, you must say that there is something wrong with the stone brain. But if you are allowed to taste a five-star restaurant, many people still have a chance. One-star and two-star restaurants are relatively rough, and both the plate placement and the color system of dishes are somewhat chaotic (relative to hotels). The main feeling is that there is no grade. From the three-star level, catering began to pay attention to setting dishes, cuisines and modeling. At this time, you will find that the higher the star rating, the clearer and clearer the cuisine, the better the hue, and the harder it is to copy, and even after eating a table of dishes, the momentum is still there.

This reminds people of the official dishes in the Ming and Qing Dynasties. Apart from the state banquet, the dishes on a table are high-end catering among the people. In the feudal dynasty, it was an official dish. The so-called official dish meant that high officials and tycoons had their own famous chefs in their homes, collecting food classics from all over the world, or copying or transforming them to form their own system. One of the most famous dishes here is Tan Jiacai. These two dishes are official dishes in themselves. Official dishes are a general term, and they are not limited to these two. They are a bit "private dishes". Government cuisine was the most popular in the Ming and Qing Dynasties, and it would be a shame for those famous families not to have a decent cook, so the wind of keeping up with the joneses was very strong.

To put it bluntly, the biggest feature of official dishes is to show dignity, not ordinary products. Simply speaking, it is to be ostentatious. Therefore, whether it is modeling, production, or the selection of ingredients, it is the top grade. Everyone should have heard of "Buddha jumping over the wall", also known as "Fu Shou Quan", which has the meaning of both happiness and longevity. This dish is the official dish, and it can still be made if it is used by the people, because it is not difficult to make, but the difficult thing is that the ingredients are more expensive. Next, let's share how it was made, maybe we can use it one day.

Basic proportion: 200g of Liaoshen, 0/0 abalone, 0/00g of turtle skirt, 0/00g of eel belly, 0/00g of conch skirt, 0/50g of beef tendon, 0/50g of Tricholoma matsutake. Because the ingredients used in the Buddha jumping wall are all dry goods, it is necessary to soak the dry goods. However, the soaking time of different ingredients is different, so it must be soaked separately in advance. Dictyophora soak for 2 hours, hair for 2 hours. Liaoshen is soaked for 48 hours and sent for 48 hours. Turtle skirt, conch skirt soaked for 48 hours, hair for 24 hours. Tricholoma matsutake is soaked for 12 hours, and eel belly is fried with salt and soaked in clear water for 15 hours. The beef tendon is soaked for 36 hours and sent for 48 hours. Soak abalone for 36 hours, fry it for 48 hours and cook it for 48 hours.

Step 2: blanch the soaked ingredients, then stir-fry the chicken oil, lard and oyster sauce, then stir-fry the turtle skirt, conch skirt, beef tendon and pine mushrooms. Then pour in the broth and bring to a boil, then simmer for 1 hour.

Step 3, when the time is up, add abalone, Liaoshen, eel belly, Dictyophora dictyophora and quail eggs, boil them, then pour in broth and turn to high fire to collect juice. Then transfer all the ingredients into the clay pot, then pour the thickened soup, and finally put the Liaoshen, abalone and quail eggs on the top.

1. Foamed ingredients must never touch metal devices and grease;

2. The proportion of broth: old hen, old duck and old pigeon are boiled for 8 hours;