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Level Design - Preproduction Blueprint: How to Plan Your Level Designs and Game Environments Workshop
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Supply Chain Games: Operations Management and Risk Valuation [Repost]
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Entertainment 满汉全席-菜式菜谱
Posted on 2010-04-28
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满汉全席原本是江南的官场菜,是扬州的“大厨房”专为到扬州巡视的“六司百官”们加“油”用的。乾隆南巡时撞上了,后满汉全席就开始在各地流行起来。
据介绍,满汉全席共6道108样菜分3天用完。这样吃上3天,大概看见吃的都得怕。 做这样的菜,要有宽阔的厨房,各路调料各就各位,整装待命,火要旺,人要虔诚……厨房和调料是好菜的硬件,而虔诚是好菜的软件,虔诚尤其重要,我有过几次不虔诚的烹调经验,做出来的菜只好看不好吃,才发现这虔诚乃是给菜注魂。后来,每次待客,先把自己饿半天,净净心,在温饱状态较差的条件下虔诚掌勺,做出来的菜,不好吃才怪。 满汉全席的吃法程序极为繁琐,客人入席前先净面,送上香茗一盏,配以四色茶点,此谓“到奉”,后开始“茗叙”,上“手碟”(瓜子、榛子等)任选,谓之“对相”,如此种种繁琐小吃烘托之后,大菜才千呼万唤始出来,中间还要上香巾数次,最后酒足饭饱后上水洗面,谓之“槟水”。 这样豪吃数日,吃完后的几天肯定见盘子就晕,再往后,只能从萝卜咸菜吃起,慢慢才能过渡到敢正视鸡鸭鱼肉的地步,这当然是我,遇上豪放之士,大概能腾天潜渊,大快朵颐,吃出点不可一世的生猛境界来。
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