Concubine Chef Youxi: Lord, Master, stop

Chapter 388 Eat all over Wuzhou

After tasting a few pickles, Li Yu took Mi Xiaoye back to the post with satisfaction.

Before he got to the door, Mi Xiaoye saw Su Ziling standing at the door of the post house with his hands behind his back, looking around. When he saw Mi Xiaoye coming, his face was happy, and then became gloomy in an instant.

Seeing that Li Yu was carrying two cans of soy sauce, Su Ziling knew that the two had gone to the soy sauce garden.

As if he didn't see Su Ziling, Li Yu took Mi Xiaoye's hand and swayed into the post house, and said deliberately: "The sauced chicken and sauced duck just now is really delicious, and the pickles are also delicious, right? ?”

Mi Xiaoye also drifted past Su Ziling calmly, and echoed, "Yes, sister Jing, Shisan, come out quickly! I'll bring you delicious sauced meat!"

Su Ziling turned her head angrily, and looked at the backs of the two, why was it so dazzling?

This girl, I was worried all afternoon (even though I went out with Li Yu, there was nothing to worry about), this girl didn't even glance over.

Mi Xiaoye said as if there was no such person as Su Ziling, "Let's eat all the delicacies in Wuzhou tomorrow, shall we?"

Jun Yijing looked at Su Ziling's face and said, "That's good, it's just..."

"It's fine." Mi Xiaoye said, "Li Yu and I have already inquired about where the delicacies here are distributed. Let's go eat tomorrow."

The next day, Su Ziling watched with great dejection as Mi Xiaoye led the crowd out of the post house to look for delicious food in Wuzhou.Everyone also coincidentally did not invite Su Ziling, but Jun Yize and Jun Yize, because of guilty conscience, looked back several times to observe Su Ziling's face.

Wuzhou Drunken Chicken is a famous local dish. This dish is rich in wine and is cooked mainly by steaming, so it is also very healthy.

Wuzhou drunken fish is made of freshwater fish from Jianhu Lake in Wuzhou, together with high-quality raw materials such as Wuzhou simmered, fennel and cinnamon. The product is oily and delicious, tender and delicious.

"Compared with the drunken crab we ate in Jiangdu, this drunken fish has another flavor." Li Yu laughed.

Mi Xiaoye said, "What's so strange about this? Every city has its own taste."

There are also Wuzhou's tofu buns, fresh and tender tofu, steamed with fresh gravy and shrimp brains, which makes the filling extremely delicious and delicious, even if there is no seasoning, it will not be greasy after eating more than a dozen.

When it comes to the Wuyue area, the most famous beauty is Xi Shi, and Wuzhou also has a dish named after Xi Shi, which is Xi Shi tofu.

Xishi tofu is also a local in Wuzhou. Whether it is building a house, celebrating a new year or celebrating a wedding, birthday, or celebration...it always becomes the first dish on the table.

"Although the main ingredient of this Xishi tofu dish is unremarkable tofu, the tofu is white and tender, with high-grade ingredients. It is stewed with clear soup. The soup is thick, smooth, tender, and bright in color." The waiter in the shop continued to explain to Mi Xiaoye and others The house's signature dish.

Li Yu asked: "I don't know what is so high-end about your tofu?"

The waiter in the shop spit and said: "For my Xishi tofu recipe, you need to dice the best tofu, boil it in clean water, add chicken broth, shiitake mushrooms, ham, young bamboo shoots, open ocean, seasoning and thicken, and finally serve with egg yolk juice and Shallots. It’s a skill to thicken the soup. If it’s too thin, it will become a soup, but if it’s too thick, it will lose its flavor.”

Everyone admired the ability of the waiter in this shop to sell himself and boast, Mi Xiaoye thought, when the waiter of Yunlai Group can talk like this, it would be great.

Finally, there is a big dish - stewed Yue chicken, cooked with "Yue chicken", the chicken is delicious and tender.

On the way back to the post house, Mi Xiaoye also bought some fennel beans and local specialty cakes.

(End of this chapter)