黃婉玲烹飪教室 - Section 1

Best Taiwanese Cuisine

The peanut dumplings are not cooked. They have been steamed in a hot pot with ice for 1 hour. After a bite, they were steamed again according to the store’s statement. They were left for a total of 2 hours. The rice dumplings are still immature. Don't try to deceive consumers' tongues

The boss's temper is not so good, the service attitude needs to be strengthened

Bamboo leaf rice cake, big push

The boss has a bad attitude, doesn't treat guests well, the food is just so-so, not recommended

The selection of dishes has its own delicate place. The process has its own attitude of persistence. The space is also good, but the people who like it may hold the sky. Those who don’t like it will inevitably be disappointed. The price is not considered close to the people. The temper of the store owner is really not appreciated, but unfortunately.

On the third day of the first lunar month of the Xin Chou year, Yu was fortunate to taste the Taiwanese cuisine banquet of teacher Huang Wanling; everything was amazing, As if stepping into a beautiful novel outlined by the profound cultural connotation and the delicacies of Liaoyong, I wrote an article with ambition. Fucheng Chunfeng Nuantangzhai, cut peony to make pearl hairpin; Don't wait for the flowers, and watch the silver trees in full bloom. Pushing open the transparent glass door, sunlight falls into the smart and active hall; Under the refracted light, it makes people dazzling and fascinated, as if opening a golden pillar gate to the history of Taiwanese cuisine. In the sound of the service staff coming and going in and out of the Baiwu Hydrogen Kitchen, I forgot to be in a corner of the city full of tourists; The footsteps of the service staff are scattered and not cluttered, and the attendants are innocent and shy and not artificial, It not only makes the guests feel respected, but also sees the self-confidence and generosity of the host. Before I met Teacher Huang Wanling, I actually didn't understand Taiwanese cuisine; Growing up with my mother, I have come into contact with the culture of other provinces much earlier than the local culture of Taiwan. My grandfather is from Luoyang, and only remembers that grandpa cooks delicious food in memory; But what is it like, the taste buds have long been disconnected from this memory. Later, because the Hakka Hakka Empress Dowager Long mentioned teacher Huang Wanling, the teacher’s Facebook was added to the meeting. Seeing the teacher's perseverance and dedication to the inheritance of Taiwanese cuisine, Jane has been so critical and magnified to examine it with a microscope. I think the master will feel strict enough to be afraid of trembling when he encounters it. But it is this kind of stubborn stubbornness that we can taste the roots of our Taiwanese cuisine today, one or two hundred years later. A soul is still there, the root of the soul still exists. Time flows under the spoon, sketching out an abundance scroll in that unknowable age; Fill in the sound of boiling water, the sound of boiling oil, the sound of cutting board knives, the gurgling sound of water, the sound of placing dishes, It became a lively audiobook. From the charming lips of a magnificent classical beauty, As if to tell me so. I use dishes to speak slowly, you listen carefully with the tip of your tongue. (The opening narration of teacher Huang Wanling's Taiwanese cuisine banquet on the third day of the first lunar month of 2021, to be continued)