The world is eating more and more food. Of course, I prefer China's food between the East and the West, but I don't advocate luxury. I won't be easily tempted to arrange dishes of food cloth into bonsai or sculpture. My taste buds developed very early, and the more I know how to eat, the more I pursue primitive nature. I like a dish, perhaps because it still exudes warmth and fragrance in the wind and sunshine.

Every weekend, my son will come to ask what to eat. Because he has a sharp mouth, there is only one kind of chicken coconut that he can't get enough of.

It's a kind of hot pot. Coconuts are airlifted from Hainan to other places, and the soup base made of pure natural coconut juice and coconut meat is the soup base of hot pot. The authentic way to eat this hot pot is to rinse chicken. This chain store has a nice brand name: Coconut is silent. Why is the coconut silent? Originally, the coconut selected here must be basked in the tropical sun and blown by the wind in the South China Sea. The chicken that is served here must be Wenchang chicken from Hainan, which is naturally stocked in the wild forest for 1 days and artificially raised for 4 days before being sent to the store as the main ingredient.

This hot pot has its own special seasoning, which is synthesized with pepper, green lemon, ginger and some soy sauce vinegar.

I thought it was a newly developed recipe, but after reading a memoir written by a chef who cooked for Jiang Qing for more than ten years, I realized that Jiang Qing had been eating this dish half a century ago.

The chef recalled that when making chicken coconut for Jiang Qing, he had to pick young coconuts from the trees before 8 a.m., and after 8 a.m., the taste of coconuts dried in the sun changed. Only by picking tender coconuts can the meat inside be eaten. He said: Every time I cook chicken coconut, I always ask someone to pick two tender coconuts. First, I saw them with a kitchen saw, poured the water in one coconut into a pot, dug up the coconut meat and put it in a container, then put butter on it, and stirred it evenly with western food. After the washed chicks were cooked in a coconut water pot, I put the chicken and coconut meat in another sawed coconut and saw them. This chicken coconut smells delicious, so she will pay for it all by herself.

He said that in order to save money for Jiang Qing, what she couldn't eat was handed over to the supply department and sold in the dining hall. For example, Jiang Qing loves to eat old hen soup, but she doesn't eat old hen meat. After cooking the old hen, Jiang Qing doesn't want to share it with others, so she let the kitchen sell it and sell it to other cadres' families in East Zhongnanhai, but it doesn't cost much, so she can only charge a nominal fee. These things can be handled in Beijing, but it will be difficult if you are away on business.

What's more, as long as she eats this precious old hen soup, Jiang Qing sometimes goes to the dining table of the staff behind her to check whether she has stolen her old hen and sold it, but sometimes it is really difficult to sell it, so the kitchen is given to the staff. Before Jiang Qing went, someone immediately tipped them off. As long as there were good dishes, they would hide them to avoid being criticized by Jiang Qing. Jiang Qing was so mean and stingy that it was worth me to write it down for her again.

even in western recipes, if there are stories brought out by natural factors, I am also very interested.

There is a Spanish chef who is a little disabled and works in a restaurant at home. His brain is very strange, and he always thinks of something that others can't think of. Once he wanted to cook a dish, recalling his childhood memories, and it was a trip to the forest after the rain. Everyone accidentally ate dirt in their mouths while playing. His memory when he touched here. The cook collected the moist soil in the forest and distilled it, collected the liquid foam and put it on the dessert. This liquid is produced from the moist soil in the forest, with the fragrance of earth and the sweetness of cream.

Then he had an idea that he couldn't stop. He saw in the restaurant that men liked smoking cigars very much. They didn't like ice cream, so he wanted to make cigar ice cream for them.

He found that ice cream can also absorb the outside air, and its taste is closely related to the purity of the air, so he cut a snow stick and pumped the smoke into the ice cream with an air pump, and the ice cream made turned out to be smoke-flavored. Then he made the ice cream into the shape of a cigar. When people eat this ice cream, it is like smoking a cigar, but it has no nicotine.

Therefore, cooking and making food should also have the spirit of independent thinking, aesthetic genius and creative spirit. These stories are all related to the smell of food, and they give the olfactory enjoyment while enjoying the food. This way of thinking is a modern multi-dimensional aesthetic concept, but there are still differences between eastern and western cuisines. The west pays more attention to formal beauty and novelty, and is ahead of eastern food.