Madam Dihao is not good

"Official." Mu Xicheng smiled slightly, and stretched out his hand to Chanel, "Mu Xicheng."

Only then did Chanel look up at the opposite side, but she didn't look at his face.

The beige coat with stand-up collar, the golden tie, and the dark blue glasses have been taken off, hanging slantly on the neckline.

She reached out and shook it: "Hello, it's the first time we meet, I've heard you famous for a long time."

"It's the first time we met, I haven't asked for advice yet, what's your first and last name?" [

"Xia Xiner, thank you."

Mu Xicheng nodded and smiled slightly, and sat back in his original seat, elegantly like a nobleman.

Chanel looked away at the starry sky outside the window, feeling unwell.

He must have recognized it a long time ago, she is Chanel...

Otherwise, he wouldn't have deliberately asked Lao Ba to make these seafood dishes. She knew he was responsible.

Apart from mother and sister, only he knows that she likes to eat seafood... and only he can understand her preferences so well that he can easily tell the difference between her and her sister with just one glance.

Why, he will come back to China?Why, he was with Su Shijie!

She had thought that they would never see each other again in this life.

She also thought that she had completely forgotten him, but when they met again, everything from the past was as clear as if it happened yesterday.

After a while, a soup was served.

It must be that Lao Ba told the kitchen that he was in a hurry, so the dishes were served one by one.

"For fish fillet crisp skin seafood soup, take fish fillet and crab meat, wash them, drain the water, cut into cubes, thaw the scallops, cook the lobster in boiling water, take the meat, cut into small cubes; peel off the garlic, cut into small cubes Cheng Rong."

Lao Ba stood aside and waited on him, served everyone a bowl of soup, and explained himself:

"Marinate all kinds of seafood materials with a little salt and pepper. Cook the butter in a frying pan, add minced garlic and seafood, and fry until cooked. Pour the canned soup into the fire pot, add water, and pour Seafood, covered with puff pastry, brushed with egg paste, placed in a fire oven at 200 degrees Celsius for 30 minutes until the puff pastry turns golden brown and ready to serve.”

At this point, he paused: "Master Mu, Ms. Su, please try it. The cooking time of this soup is actually very particular. If the time is short, the taste will not be mellow enough, and if the time is long, the umami taste will be reduced... ..."