gourmet food

Chapter 383 The food is gone as soon as I open my eyes

Huh~?

Is this the wrong dish?
As soon as the names of these two dishes were announced, everyone was a little dumbfounded.
Isn't this a high-end restaurant, a top-notch private restaurant? Why are there such two home-style dishes?
Most of you here probably haven’t eaten this white meat with garlic paste for many years. They were all eaten before you became rich.

Such ordinary dishes are never seen in ordinary banquets.

Not to mention the other tartary buckwheat noodles. As everyone here knows, tartary buckwheat is a specialty of the Daliang Mountains in western Sichuan.

A product of the alpine and barren land, this stuff tastes bad and has a bitter taste, so no one has eaten it for many years.

"White meat with garlic paste, selected from black pigs raised in the Kangding Plateau. Due to the need to resist cold, after the pig breed evolves, it will have a little more subcutaneous fat, but the taste is very soft and waxy.

Moreover, its skin will become thicker than other pigs, so the taste will be more elastic.

The garlic is selected from the best producing areas in Sichuan. The purple-skinned single-head garlic produced in Pengzhou City has a very unique aroma and taste.

In addition, when it comes to the choice of red oil, Boss Chu uses a compound red oil, which is not only ruddy in color, but also full of spicy flavor.

Please taste it. "

After Xiao Liu finished speaking, he nodded to Zhao Qiqi and asked her to pay attention here, while he went to bring another dish.

Everyone thought it was a bit funny when they heard the name of this dish before, how could a home-style dish appear here.

But when it was served on the table, everyone immediately put away their contempt.

This plate of white meat with garlic paste is made a little different from what you usually see.

Usually what we eat in restaurants is to put a circle of white meat on a plate and then pour the sauce on it.

There is no presentation, no embellishment, just plain and simple.

Chu Yunfeng used a large plate here, and carved a peacock with its head raised and screaming in the middle from a radish.

The feathers on the back of the peacock are pieces of white meat, topped with red sauce and sprinkled with green chopped green onions, making the "feathers" look very beautiful.

And most importantly, as soon as this dish came close to the table, everyone smelled a very fragrant and strong smell of red oil.

It immediately lifted everyone's spirits.

Then I smelled an unusually fragrant garlic smell. This smell was very different from the usual garlic smell, with a fresh and pleasant unique fragrance.

It's like the soft feeling brought by the breeze.

Yes, it's that hint of "sweetness" that creates this unique fragrance.

How can it be?

Can garlic give off a sweet taste?
But my sense of smell told me that it was absolutely right. This sweet taste created the unique fragrance and gave this dish a mysterious atmosphere.

"This dish is not simple!" Mr. Shui discovered from its design, shape and seasoning that it is truly unique.

I have never seen anyone use food carvings to make this dish, and it is still so exquisite.

"It's really not simple. I was wondering just now, how can you serve an ordinary home-cooked dish?"

Mr. Huang has a sweet temperament, and no one has spoken out what they were thinking before. Only he revealed his most sincere thoughts.

When Longma saw this dish at first, he was a little worried. He was afraid that if he ordered this dish, he would damage the boutique's sign.

But for some reason, I still want to order this dish, and I also want to serve it as a second course.

After expressing his concerns, Chu Yunfeng said that there was no need to worry, because he could make "flowers" out of even ordinary home-cooked dishes.

Sure enough, as soon as this dish was served, Long Ma was immediately overjoyed and praised Chu Yunfeng's cooking skills. He simply didn't expect that he would be so creative.

“The reason why I ordered this dish is because it was the first time I tasted meat when I was a child, and it has a different commemorative meaning for me.

Have you never seen such exquisite carvings and creative techniques before?
Okay, without further ado, let’s have a taste. "

Longma's nose felt sour when he saw this dish. After rubbing it, he hid the emotion in his heart.
Lao Wang also had such an experience, and Longma's words made him feel the same way.

To respect the work of art.Everyone put the pieces into the bowl one by one from the end with a tacit understanding.

Then I started to taste it carefully.

The first feeling in the mouth is the spicy taste brought by the red oil. The first reaction is that it is very spicy.

But after feeling the message from the tip of my tongue, I realized that the chili pepper actually has more aroma and less spiciness.

At the same time, this spicy taste does not make you feel spicy all of a sudden, but appears like a spark of fire from every little point on the tongue.

Oh my gosh, this is the first time I've encountered such a taste. It's so enjoyable.

Taking a bite slowly, I found that the lean meat was not as thick as I thought, but had a fluffy feel.

The meat is quite juicy, which is incredible.

The fat meat is extra tender, and the pig skin is extra soft and waxy. The perfect combination of the three layers of texture sublimates this thin piece of meat to the extreme.

What's even more amazing is that when you bite it lightly, the chopped garlic particles actually bring a crisp texture.

Then there was a strong fragrance. Although I was sure it was garlic, it lacked the strong spicy smell of garlic and the pungent taste.

The most incredible thing is that the combination of the fragrance of garlic and the aroma of meat immediately exploded the taste buds, and the perfect aroma almost melted the taste buds.
“It’s so delicious. After eating it once, I will remember its unique aroma and texture for a long time.

This taste memory is simply amazing. I have never had such an experience. Let me have another slice to deepen this impression! "

Mr. Shui was astonished after tasting it. His gluttonous experience made him unable to ignore the ultimate feeling brought by this exquisite dish.

When he opened his eyes and stretched out his chopsticks, he realized that there was no more "feather" on the plate.
Others would start immediately after taking the first bite, but he closed his eyes and enjoyed it slowly, and said so many sighs.

In fact, not long after he closed his eyes, everyone snatched up the few pieces of meat left on the plate.
"Old Shui, let's sigh more later. We are not in a hurry. There will be plenty of food later!"

Mr. Jiang's words immediately made everyone laugh. Mr. Shui felt very depressed and swore that he would never speak more.
“This dish is tartary buckwheat noodle, made from the highest quality tartary buckwheat from Daliang Mountain, flour from the Hetao Plain, and spring water from Qingcheng Mountain.

Finally, lightly fry it with flaxseed oil, which has anti-cancer and lowering three high effects.

Please taste it! "

While Zhao Qiqi was explaining, Liu Xiaoxiao placed this ordinary-sounding tartary buckwheat noodle on the dining table.

(End of this chapter)