Da Tang Si Zi: My Six Super Rich Little Nuggets!

Chapter 259 A Feast: Deer Tail and Camel Hoof ~ Golden Minced Fish ~ Exquisite Peony Fish Slices ~

Xiao Yao: "Li Shimin must have had many children, right?"

Sizi: "Calling me 'Your Majesty' is impolite! If you continue to be impolite, I'll dock your pay!"

Xiao Yao: "President Zhen, it's not you giving me a male pet now..."

Sizi: "Okay, I'll punish you, but I won't let you off the hook!!"

Xiao Yao went hungry last time because she is allergic to mutton.

Xiao Yao said, "Princess, I won't dare to misbehave anymore! I want seven right-rights... I want seven chickens right-rights, seven ducks right-rights, and seven geese right-rights!"

Little Si said to the young servant who had just entered the hall, "Little Yellow Chicken, Yao Yao wants to... go inside the bird's nest!"

"Hahaha, okay, Little Dezi!"

"I'm here."

"Make some roasted goose and duck, oh dear, I also want to eat scallion and vinegar chicken."

"Okay, I'll arrange it right away."

The first dish served was roasted goose or duck, which is a whole goose or duck marinated in spices and then roasted over charcoal until the skin is crispy. Si Zi took a bite, and it smelled so good that she swayed, looking at Xiao Yao: "Yao Yao, isn't this the prototype of Peking duck?"

Xiao Yao nodded: "Princess, this isn't right. Wasn't Beijing the capital of the Tang Dynasty?"

"Of course not!! Chang'an is three thousand miles away, haven't you seen it before??"

I've seen it, but I've forgotten it.

"Just watching the show? Experts know the ropes! Chang'an, the capital, is Xi'an, and Luoyang, the eastern capital—neither of these two capitals is Beijing!"

Zhi Nu nodded: "Si Zi is truly learned!"

Si Zi became smug: "Brother, I'll tell you a story—there was a Du Fu who could write poetry, 'From the purple camel's hump comes the emerald cauldron, and on the crystal plate swims white fish'? Have you heard of it?"

"What? A poisonous woman? Never heard of her. But good poem, it reflects the importance our dynasty placed on roasting poultry..."

"Hey bro, how do you make Qi's scallion and vinegar chicken?"

"You'll have to ask Xiao Dezi about that."

"Master, the chicken is cut into pieces, boiled, and then seasoned with chopped green onions, vinegar, and soy sauce. It has a sweet and sour, refreshing taste."

Later, Si Zi consulted historical documents and found relevant records in Wei Juyuan's "Shaowei Banquet Menu". It seems that scallion and vinegar chicken was indeed a classic cold dish at Tang Dynasty banquets.

Sizi: "Brother, everyone says that the palace is full of wild game and delicacies every day. Is this all?"

Zhi Nu smiled, "Xiao Dezi, continue serving the dishes!"

"Alright, Master, here's a dish of deer tail sauce, a bowl of camel hoof soup, a plate of minced fish, and a plate of fish scraps... This deer tail is marinated, chopped, and then made into a sauce with wine, salt, and spices. Princess, you can have it with rice or porridge."

Si Zi said, "Oh, deer right, the royal family and nobles like to hunt, so it's considered a common wild game? What's camel hoof soup?"

Zhinu: "What a delicacy! This camel hoof, stewed into a gelatinous soup, is extremely rare and precious, and a symbol of status."

Sizi: "Ah, I just remembered! There's a line from Du Fu's poem to prove it: 'Serving guests camel hoof soup, with frost-covered oranges and fragrant tangerines,' how luxurious!"

"Who is that poisonous woman? She's so clever!" Zhi Nu asked, while Xiao Yao secretly chuckled to himself.

Sizi: "Brother, what's 'golden minced fish and jade slices'? Is it golden chives?"

Zhi Nu: "Golden minced fish and jade slices are made by slicing perch or crucian carp into thin slices and serving them with orange shreds, minced garlic, orange sauce, and mustard. It is not golden chives."

“Isn’t this just sashimi?!” Si Zi looked at Xiao Yao.

"Why not use carp?" Si Zi asked.

Zhinu: "Because of the taboo, 'carp' and 'Li' are homophones, and the government prohibits eating carp, so other fish are used more often."

Sizi: "The Japanese envoys to Tang China were influenced by this culture, which is why the art of sashimi was transmitted to Japan and evolved into sashimi..."

She looked at Xiao Yao triumphantly, "You bastard, have you ever done that?"

Xiao Yao shook his head, and Zhi Nu continued, "This dish is also called Linglong Peony Sliced ​​Fish. The fish slices are carved into the shape of peony flowers. The presentation is very exquisite. It is an essential main dish for palace banquets."

Si Zi later indeed saw this dish in Tao Gu's "Qing Yi Lu", which described it as "exquisitely lifelike" and showcased the knife skills of the Tang Dynasty, which were truly remarkable!