Northerners say they order some hard dishes when they treat guests, but what exactly are hard dishes?

After two rounds of drinking, everyone was blushing and noisily drinking. They were arming themselves and preparing to "become sworn brothers." Suddenly the door of the private room opened, and several waiters came up with big basins. The food was steaming hot and the aroma of meat overflowed. The scene would quiet down immediately, and everyone would stare at the steaming bowl with eyes wide open. The waiter then began to announce the names of the dishes: Everyone, this is our signature dish, braised lamb, West Lake vinegar fish, braised pig trotters... Please use it slowly. The leftovers on the table were quickly cleared away, leaving only a few large pots "peng" on the table. For a moment, everyone seemed as if they hadn't eaten just now. They all picked up their chopsticks to pick up each other's dishes. "Come on, come on, try this elbow. It's really delicious." "Eat more. You don't have this dish in the south." "Eat first." Let’s eat first, and we’ll have a nice drink together later”...

This is what hard food should look like in my eyes. It is not a specific dish, but people’s reaction when hard food is served. , can prove that this dish is tough enough. So you see, it is necessary to treat guests to hard dishes. It does not mean that you must eat an extra bite of meat, but it means that you can make the guests feel that you can never guess what the next finale will be. The dishes cannot be stopped, and the wine cannot be stopped. Drinking well is the entertainment. Well, meat is the high standard. Let’s talk about what is hard food?

For example, take the pork ribs. You marinate them with seasonings, coat them in egg liquid and starch, fry them twice and then put them in the sweet and sour sauce and cook them for a while. You will have a delicate plate of sweet and sour short ribs. , crispy on the outside, tender on the inside, sweet and delicious. Is it tasty? Of course it's delicious, but it's a pity that it's not a hard dish.

But if the ribs are stewed directly in a large iron pot, the potatoes, radish, soybean sticks are added to the pot one after another, and the thick oil and red sauce are seasoned, and there is no need to pay attention to the heat or the presentation. It will be cooked and delicious. That’s it. Serve it hot in a big basin, put it on the table and put it on the table, it's a hard dish.

So I think that hard dishes have a special "roughness", which is not similar to the characteristics of southern exquisite dishes, nor does it only require meat. The so-called hard dishes have high calories, must be of sufficient weight, and must be "rough" enough, as if they can show the advantages of northerners' invincibility. No matter how complicated your steps are, how many secret seasonings you have, or how exquisite the presentation is, it can’t beat a solid plate of braised pig’s trotters in soy sauce.