Punch: From third-rate anchor to top chef

Chapter 401

After finishing his closing statement, Li Xiao opened the door and walked out of Shiying Wanzai Chi, and walked towards the next store.

He quickly searched for the next store he wanted to go to in his small notebook.

After a glance, the time has come to 3:40 in the afternoon, and it will be 4 o'clock in ten minutes.

Without further hesitation, he turned around and got off the subway, and took Line 3 towards his goal.

Soon, he came to this 3-year-old shop located at the subway exit of Line 40.

【Dayang Original Stew】

Although this 40-year-old store has only one facade, there was still a long queue when Li Xiao arrived.

Li Xiao held the camera and stood at the end of the queue.

Taking advantage of the gap in the queue, he explained the history of this stew shop to the audience.

"A day's plan lies in the morning, and a year's plan lies in the spring."

"Tonic in spring is good for your health. When it comes to nourishment, how can you miss a good soup."

"Although it's only the end of February, it's very close to spring, and it's time to supplement."

"Dayang Original Stew, a time-honored store specializing in stew, although the store is small, it is very popular."

"And the reason why they are popular is also very simple, which can be summed up in one sentence: full of materials, sophisticated cooking, and affordable prices."

"Originally, the price of the food here at the beginning was still a few yuan a bowl."

"Even if prices have risen rapidly in recent years, they have only increased by a few dollars here."

"Don't look at the price has increased a lot, but the materials here are really solid!"

"If you look at it from such a distance, you can still see the water vapor emanating from the store, so you can know how hot it is inside."

As he spoke, he raised the camera in his hand above his head, and soon the situation in the store appeared in the live broadcast room.

6 silver steaming steamers that are taller than a person are distributed outside the stew shop and at the cash register at the entrance.

From time to time, there are layers of steamers, which are removed from the top by the clerk.

Those steamers that were originally at the bottom were placed on top of the stainless steel workbench.

Steaming stew pots wrapped in thin paper, and coconuts that have been cut open.

They all stay quietly in the steamer, waiting for the favor of customers.

Their menu here is also very retro, it is a piece of iron nailed next to the door.

The iron sheets are very old, and some places where the paint has fallen off have already rusted.

The rusty and mottled iron sheets, together with the gold-painted signboard above the head, make the whole shop look more age-like.

But the owner of Rijindoujin doesn't seem to have any plans to replace them.

On the other hand, the price position below has already been modified many times, and the primer has been completely scraped off, leaving only the silver metal surface.

The silver metal surface is very dull, obviously due to oxidation, the original metallic luster has been lost.

However, after more than 40 years of operation, only 2/3 of the metal signs that should have been densely piled up on the door are now left.

Some places where the metal plaques were originally hung have long been empty, leaving only the concrete walls covered with spider webs.

Li Xiao glanced at the prices above. In this era of soaring prices, the highest price was only 19 yuan, and the lowest was only 11 yuan. This is simply the conscience of the industry.

After all, some slightly more expensive products are all stewed with raw coconut juice.

You must know that the retail price of such a big coconut is 8~10 yuan outside.

However, with the addition of soup ingredients and production, it was only sold for 19 yuan.

It can be said that it is very cheap.

Since the stew here has already been made, it only needs to be stewed to be out of the pot, so the speed of queuing is quite fast.

After queuing for about ten minutes, it was finally Li Xiao's turn, looking at the dazzling array of menus on the wall.

Even after reading the menus and various recommendations posted by netizens in advance, he still hesitated.

All the original plans were overturned by him, originally he only wanted to choose a few soups at random.

But now that he smelled the rich sweetness in the steam, he immediately overturned his plan.

[Coconut and Bamboo Chicken Stew Soup], [Coconut Squab Stew Soup], [Coconut Flying Duck Soup], [Coconut Stewed Duck Soup], [Coconut Stewed Water Fish Soup], [Stewed Fish Head], [Stewed Rabbit Meat] 】, 【Stew Beef Exhibition】········

Although there are only 2/3 of the dishes left, the quantity is still very large.

Sensing the shop assistant's increasingly unfriendly gaze, Li Xiao swallowed.

When he thought about it, if he hadn't held such a big video camera.

I'm afraid the clerk has already chased me away, after all, there are really many people waiting behind.

After hesitating for another half a minute, Li Xiao finally said what he wanted:

【Coconut and Bamboo Chicken Stew Soup】, 【Coconut Pigeon Stew Soup】, 【Coconut Stewed Water Fish Soup】, 【Stewed Fish Head】.

He originally wanted to go to the next destination after drinking the soup.

It's a pity that even Li Xiaolai, who has soup flowing all over his body.

When I came to a stew shop specializing in soup, I was really sorry for my taste buds if I didn't drink it to my heart's content.

When the clerk saw that Li Xiao was finally willing to order, he was secretly relieved.

Although as a time-honored brand that has been in business for decades, they are not afraid of worrying that they can't do well.

I only worry about being smeared at will by those anchors with mobile phones or cameras.

Although the actions of these anchors will not affect their business much, it will make them feel disgusting.

Li Xiao quickly scanned the QR code to pay, took the receipt and found a vacant seat on the street seat outside the door.

As a second-tier city, Yangcheng is full of bustling streets and lanes.

However, due to the changes of the times, this originally crowded business district has also become dilapidated.

Some strict regulations also seem a lot more casual here.

The road along the street, where tables and chairs could not be placed originally, has become more relaxed.

As long as it does not affect pedestrians walking, no one will pay attention to it on weekdays.

Not long after sitting down with the number plate, an aunt took what Li Xiao had ordered and put it on the table.

Of course, there is no particularity here, the rule of eating one and then another.

Three raw coconut stew pots and an ordinary purple sand stew pot appeared in front of them.

Li Xiao couldn't help twitching his index finger when he smelled the scent blowing towards his face.

At the same time, the check-in of the system is coming:

[Ding dong, you checked in successfully. The gourmet restaurant you checked in is: [Dayang Original Stew]]

[46-year-old brand! 】

【All the hard work of a three-star senior chef specializing in stew】

[46 years of real materials]

【Ordinary dining environment, ordinary service attitude】

[Choose the most cost-effective ingredients]

[Chef: 3-star Senior Chef: Huang Yu]

"Ding dong, the system scores, [Dayang Original Stew] has a star rating of 4 stars."

"Ding Dong, you have received a 4-star gourmet store check-in reward"

[Ability: Proficiency in making stew]

[Ability introduction: You are very good at using different ingredients to stew soup. 】

[Money: 10000 yuan]

【Fame: 40】

[Fame introduction: 1 point of fame will allow 10 strangers to know you through different channels]

"Not much to say, I will give you a taste first, their golden signboard here."

The top of Coconut Emperor has already been opened a big mouth, and in the billowing steam, you can see the rich ingredients inside.

Li Xiao didn't try to scoop out how rich the ingredients are in the Coconut Emperor.

Regardless of the heat, he picked up the spoon and scooped up a spoonful of golden oily soup.

The steaming hot golden soup is poured into the mouth.

An explosion of sweetness immediately spread on the tip of the tongue.

The sweetness of coconut and red dates, the freshness of squab, and the sweetness of sea coconut.

There are a lot of ingredients, but not many types.

It is incredible that a simple recipe can stew a perfect squab soup.

Li Xiao now also understands a little bit what is meant by Dao Zhi Jian.

The bowl of soup in front of me is a model of simplicity.

There are no mysterious secret recipes, no special sauces that have been passed down for hundreds of generations.

Two red dates, three goji berries, two seabed coconuts, seven or eight pieces of squab meat and an ordinary coconut can be so outstanding.

Great, really great.

(End of this chapter)