gourmet food

Chapter 384
It sounds ordinary, but it looks anything but ordinary.

Usually when we order this type of pastry, we almost always get a whole sheet of pastry, divided into 8 equal portions, with a small plate of honey in the middle. It looks ordinary and ordinary.

But what is presented here is a dinner plate for each person. The dinner plate is not big, and there is a delicately made "little pig" inside.

piggy?

Everyone laughed when they saw the shape of this little pig. This little pig is so chubby and cute, and it makes you feel very happy at first sight.

Huh~?

"Our little pigs all have different looks, don't they?"

Mr. He looked at Mr. Jiang next to him. The piglet was the same size as himself, but in different shapes.

My little pig raised its front legs, looking like it was greeting me.

And after being lightly fried in linseed oil, the four hooves of the piglet turned golden, which was really cute.

The little pig on Mr. Jiang's plate is sitting on the plate, with its two front hooves bent slightly downward, like a puppy making a cute look.

The piglets on other people's plates are also of different shapes, honest and cute, bringing people a sense of joy and happiness.

"Yes, Boss Chu's pastry skills are extraordinary, the workmanship is exquisite, and he is very careful!"

Mr. Jiang suddenly felt that the high-end restaurants he had visited before were simply inferior in terms of the exquisiteness of the cooking and the attention to plate presentation, except for the slightly rarer ingredients.

Especially in terms of presentation skills, the difference is not even the slightest bit.

"Yes, look at the presentation. There are many novel elements surrounding the pig. The skill of this food sculpture cannot be underestimated!"

Mr. Shui also sighed. The exquisite gourmet carvings and piglets on the plate combined with each other to form a wonderful picture.

This is not an independent piggy at all, but a scene of piglets playing.

"Boss Chu's craftsmanship is beyond praise. The reason why I ordered this dish is because we usually socialize too much, and our bodies have some problems.

This tartary buckwheat has a good effect on lowering the three highs, and we can’t drink on an empty stomach, so let’s have some pasta to cushion our stomachs, everyone, try it. "

Longma's "painstaking efforts" were unanimously praised by everyone, and they all picked up the piglet and prepared to taste it.

But such a naive little pig makes people reluctant to eat it, but even so, they still have to eat it in the end.

Mr. Shui bit down from the top of his head, while Mr. Huang bit down directly from the body. Everyone's biting position was different, but they all had the same feeling.

That is, this tartary buckwheat noodle has no bitter taste at all, but has a lot of fragrance of buckwheat noodles.

This kind of fragrance has a light taste, which gives people a very calm feeling after tasting it, but it also stimulates a strong appetite.

Can the fragrance stimulate appetite?
The contrast is too big, right?
Chu Yunfeng didn't believe it at first, but after the system was synthesized, it removed its bitter taste, enhanced the fragrance of buckwheat noodles, and comprehensively improved its beneficial substances.

It can be said that the edibility of tartary buckwheat has been greatly improved.

There is also some honey or jam garnished on the picture on the plate, which can be eaten with dip.

"Not bad, not bad. I have never eaten such delicious tartary buckwheat noodles. The ones I have eaten in the past were slightly bitter. I didn't expect that the ones made by Boss Chu were not bitter at all. It was so delicious. ."

Mr. He usually loves health care and knows that tartary buckwheat is a good thing, but this taste makes him a little unflattering.

Modern society is rich in materials, and few people eat some wild vegetables and whole grains. Everyone only eats polished rice and noodles.

Imbalanced nutrition causes physical problems for many people.

Especially today's young people stay up late a lot, which requires the intake of more anti-fatigue and trace elements foods.

The content in polished rice and noodles is very small.

The delicious noodles were finished quickly. Lao Wang was about to raise his glass to take a sip, but found that he was a little embarrassed.

There were a total of 5 bottles of wine on the table. After touching the glasses once, only four bottles were left. Now everyone's glasses are full, and only 3 bottles are left.

According to the drinking custom in Longma's hometown, the host needs to clink three glasses with everyone before everyone toasts to each other.

But today is no different than in the past. Usually, everyone drinks openly. A table will drink at least three bottles. The volume of this bottle is 500ML, which is equivalent to the entire table today.

Seeing that Long Ma didn't speak, Lao Wang suppressed the thought of drinking. He had just eaten noodles and drinking wine didn't taste good.

It seems that he is waiting for the next dish.

Sure enough, after Long Ma and Xiao Liu nodded, two more dishes soon arrived.

"One of the two dishes below is a state banquet dish in Sichuan cuisine, and the other is a classic dish in Huaiyang cuisine. Please wait a moment."

Xiao Liu explained it to everyone when Zhao Qiqi went to pick up the food at the door.

"Hey, it's another state banquet dish. There aren't many Sichuan dishes for state banquets. They all have to be served today, right?"

Mr. Shui is a true foodie, and he also has some knowledge of state banquet dishes.

"It's very possible that the last dish is the most amazing. Don't be too surprised then."

Ryoma gave everyone a little spoiler, which immediately aroused everyone's curiosity.

"Lao Long, what kind of dish is it that makes you put it last?"

Four dishes have been served, and Lao Wang understood that today's serving order was arranged by Longma, which was very different from usual.

So I am also very curious about the dishes he considers to be the bottom of the box.

“It is also a state banquet dish, but it will definitely be different from what you have eaten and seen.

Just after listening to Boss Chu explain how to make this dish, I felt that all the innovative dishes I had seen over the years were too ordinary.

Let’s slowly understand what it means to be amazing later! "

Although Long Ma has never seen Chu Yunfeng make this dish, Chu Yunfeng only talked about his innovation, and he was already looking forward to it.

“Kung Pao Chicken uses drumstick meat from Sunshine Silky Chicken, and the peanuts are local red peanuts, which keep the crispy texture even when the dish is cold.

General Crossing the Bridge, a classic dish in Huaiyang cuisine, uses wild mullet and uses the method of eating two fish. Please try it. "

Although Zhao Qiqi's explanation sounds very simple, but a gourmet expert like Mr. Shui knows that there are many ways in it.

There are many people who know how to cook Kung Pao Chicken, but very few people can cook it well.

In particular, there is a big difference in the control of heat and seasonings. Another thing is the effort on the peanuts. Many people make them. When the dish is halfway through, the peanuts become soft.

The Emei Restaurant in Beijing relies on such a dish, and its reputation has been maintained for decades, and the legend of Master Wu Yusheng's life also makes Chu Yunfeng yearn for it.

General Crossing the Bridge belongs to the classic series of Huaiyang cuisine in Yangzhou. Among the people here, only Long Ma and Mr. Shui have tasted it. However, after hearing the recipe of one fish and two, they all found it very novel.

"Come on, let's try this Kung Pao Chicken and see if it's up to par with a state banquet dish."

Longma invited everyone to taste it.

(End of this chapter)