The Poisonous Concubine is alive

In the afterglow of the setting sun, Liu Yunrou's kitchen transforms into a magical place, her hands like dancers sculpting culinary masterpieces in the wok. First up is the crispy mandarin fish, clad in a golden coat, a work of art. The fish's flesh crackles with a gentle bite, while the sweet and sour sauce dances like a musical note on the palate, awakening dormant taste buds.

Next, the braised black carp came slowly. Its skin was dyed a deep red by the rich soup. The fish meat seemed to be soaked in the aging of years. Every bite was the taste of time, delicate and mellow.

Braised pork is the star on the table. Its skin sparkles with an attractive luster, it is fat but not greasy, and the lean meat is tender and juicy. It seems that every piece of meat contains a heartwarming story that makes people linger on it.

The colors of the stir-fried carrots and meat are in sharp contrast. The bright red of the carrots and the brown of the meat are intertwined, like a touch of warm sunshine in winter. It is simple yet flavorful, and the sweetness and saltiness intertwine to create a wonderful melody in the mouth.

Fried fish with egg is like the gentle morning light. The golden egg liquid embraces the fish fillets and rolls gently in the pan, emitting a faint egg fragrance. The tenderness of the fish meat and the density of the egg liquid are perfectly blended, making people eat one bite after another and can't stop eating.

The soybean and pig's trotter soup becomes milky white and thick under the careful care of the heat. The entanglement of soybeans and pig's trotters makes the soup full of collagen. Every spoonful is full of nourishment, as if you can feel the elasticity of your skin after drinking the soup.

The appearance of tofu pudding rice noodles is like a breeze in summer. The tenderness of tofu pudding and the smoothness of rice noodles are intertwined, and the deliciousness of minced meat and the stimulation of spicy seasoning make people experience the spicy style of Sichuan on the tip of their tongue.

Finally, the Surimi salmon appeared in its elegant posture, the fish meat blooming like a rose, and the delicate texture revealed the breath of the ocean. The embellishment of chopped green onions and shredded ginger, and the rich aroma of steamed fish soy sauce made this dish a refreshing song of the sea, which made people feel relaxed and happy.

This table of dishes is not just a pile of food, they are works of art woven by Liu Yunrou with great care. Each dish is the most sincere hymn to life, and people can feel the deep love while tasting it.

Amidst the misty rain of the Jiangnan waterside towns, Lu Wan'er's kitchen resembles an exquisite piece from an ink painting. Her meticulously prepared dishes are not only delicious in appearance and flavor, but also infused with the unique charm and flavor of Jiangnan.

When the crispy mandarin fish is served on the table, it looks like willow branches by the West Lake gently brushing the water surface. Under the golden coat is the unique freshness of Jiangnan. The perfect fusion of fish meat and sweet and sour sauce reminds people of Song Sao's fish soup in Hangzhou, which is sour and sweet with a hint of the tenderness of Jiangnan women.

When the braised black carp is served, the red sauce-colored fish meat is like a pond of red carp in the Suzhou gardens, swimming among the green waves. Every bite is filled with the soft Wu dialect, gentle and lingering, making people feel as if they are in the tranquility of a classical garden.

The braised pork has the sweet aroma of Wuxi, the meat is soft and glutinous, sweet but not greasy, just like the close sister of Wuxi spareribs. While tasting it, people can also feel the generous gift of the rich land of Jiangnan.

The color of the stir-fried carrots and pork reminds people of the red boat on Jiaxing's Nanhu Lake. The red color is a symbol of the revolutionary fire and a bright color in Jiangnan cuisine. The sweetness and saltiness are intertwined, just like the tranquility and prosperity of the Jiangnan water town.

The method of scrambled fish with eggs is a characteristic of Ningbo's coastal area. The combination of delicious fish meat and egg liquid reminds people of the fresh seafood on the fishing boat. Every bite is filled with the fresh sea breeze and the good harvest of fish.

The soybean and pig's trotter soup is simmered over a slow fire, resembling the melodious melody of Suzhou Pingtan. The soup is milky white like the water of Taihu Lake. The combination of soybeans and pig's trotters brings warmth to people in the south of the Yangtze River in winter, and is both nourishing and healthy.

The tofu rice noodles have a hint of Nanjing salted duck flavor, and the spicy aroma reveals the unique heritage of Nanjing, the ancient capital of Six Dynasties. The smoothness of the rice noodles and the delicate tofu let people feel the thousand-year-old style of Jinling City on the tip of their tongue.

The exquisiteness of the Suli salmon is like an embroidery work by a Suzhou embroiderer. The delicate fish meat and light seasoning remind people of the fishing boats singing in the evening on the Suzhou River. It is light yet delicious, showing the Jiangnan people's pursuit of the original flavor of food.

This table of dishes incorporates the local characteristics of Jiangnan. It is not only a culinary enjoyment, but also an experience of Jiangnan culture. While tasting the dishes, one feels as if wandering in the misty alleys of Jiangnan, listening to a Pingtan song, and appreciating the scenery.

In the kitchen of the Jiangnan water town, Princess Lu Wan'er's cooking skills are integrated with local characteristics, and each dish contains the ingenuity of Jiangnan craftsmen.

To prepare the crispy mandarin fish, Lu Wan'er uses a unique "cross-bridge" technique. First, the fish is deep-fried until golden brown, then quickly removed and placed on a special cross-bridge rack to allow excess fat to drip off, preserving the crispness without being greasy. This cooking technique evokes the light and leisurely pedestrians on the stone bridge over Yangzhou's Slender West Lake.

To prepare the braised black carp, Lu Wan'er employed the "stew-and-simmer" technique, placing the black carp and seasonings in a clay pot and simmering them over low heat. This allows the fish to fully absorb the flavors and become more tender. This cooking method, like the slow, delicate flow of water and small bridges in Suzhou gardens, is a perfect example of this.

In cooking braised pork, Lu Wan'er adopted Wuxi's "sugar stewing" technique. First, she fried the meat until the surface was slightly charred, then added appropriate amounts of sugar and soy sauce, and simmered it over low heat until the meat was tender and the sugar sauce was rich. This sweet and salty taste is the unique flavor of Wuxi cuisine.

When cooking stir-fried carrots and meat, Lu Wan'er used the "quick stir-fry" technique, quickly stir-frying the chopped carrots and meat slices to maintain the color and nutrition of the ingredients. This quick stir-frying technique is like the dragon boat race on Jiaxing Nanhu Lake, fast and energetic.

To make fried fish with eggs, Lu Wan'er borrowed Ningbo's "steaming and frying" technique. She first steamed the fish, then mixed it with egg liquid and quickly fried it. This not only kept the fish fresh, but also allowed the egg liquid to tightly wrap the fish, making it taste smoother and more tender.

When stewing soybean and pig's trotter soup, Lu Wan'er used the "hanging soup" technique. She first stewed the pig's trotters until half-cooked, then added soybeans and water, and simmered them slowly over low heat to make the soup milky white and rich. This way of stewing the soup is like the gentleness of a Jiangnan woman, neither impatient nor anxious.

To cook tofu pudding rice noodles, Lu Wan'er used Nanjing's "stewing and braising" technique, combining tofu pudding with a special brine, and then stewing it with rice noodles, allowing the rice noodles to fully absorb the aroma of the brine. Every bite is a reflection of the history of the ancient city of Nanjing.

When cooking the Suli salmon, Lu Wan'er used the "steaming" technique. She placed the salmon in a bamboo steamer and slowly steamed it with steam, retaining the freshness and nutrition of the fish. This cooking method is like the early morning in the water town of Jiangnan, fresh and peaceful.

These cooking techniques, which incorporate the local characteristics of Jiangnan, not only demonstrate Princess Lu Wan'er's superb cooking skills, but also serve as a heritage and tribute to the Jiangnan food culture.