gourmet restaurant

Chapter 246 Four Courses

The waiter opened the door of the private room, and what came into view was pink.

Yes, a lot of the decor in this booth is pink, but not all of it is pink.

The person who designed this private room must also be a very capable interior designer.

Pink tones, if too heavy, can appear depressing and corny.If it is too light, it cannot create that kind of atmosphere.

The pink decoration is just right, filling the whole private room with an ambiguous atmosphere.

The stools are for couples, the cups are for couples, and even the tableware is for couples.

Just as soon as Jiang Yang stepped in, he could feel a slight ambiguous atmosphere.

"You two, please sit down."

The waiter led Jiang Yang and the others to sit down.

Jiang Yang and Meng Wanqiu sat facing each other, and the orange light fell on Meng Wanqiu's face.

For a moment, Jiang Yang looked a little dazed.

The orange light, with a touch of pink, made Meng Wanqiu's face as beautiful as a peach blossom.

Meng Wanqiu, who was already fair-skinned, looked even more rosy under the light.

"What are you looking at? Is there something on my face?" Meng Wanqiu asked seeing Jiang Yang looking at him motionless.

"Ah? No, it's just...just..." Jiang Yang was speechless for a while.Do you want to say that because you are good-looking, I am dumbfounded.

Fortunately, the waiter's words saved Jiang Yang.

"Sir, what would you like?" asked the waiter.

"One serving of salt and pepper mantis shrimp, one serving of boiled chicken, and one serving of stewed vegetable platter. Hmm... monitor, do you need anything else?" Jiang Yang handed over the menu.

"No, that's all. I don't eat much for dinner, let's see if you have enough." Meng Wanqiu said.

"That's all." Jiang Yang said to the waiter.

After the waiter wrote down the dishes, he silently exited the private room.

The two people who stayed in the private room fell silent after the waiter left.

A delicate and awkward atmosphere overwhelmed Jiang Yang, and he couldn't help but regret choosing the couple's private room.

"you……"

"you……"

The two spoke at the same time.

Then they looked at each other and smiled, and the awkward atmosphere was much less.

If the two were really a couple, they wouldn't feel awkward in this private room, but they were not a real couple, and the atmosphere would be a bit awkward when they separated in such a private room.

"Tell me first." Meng Wanqiu said.

"Squad leader, do you want to lose weight by eating less at night?" Jiang Yang asked.

Meng Wanqiu shook her head, she didn't want to lose weight, but had a bad appetite.

"That's weird, I remember you had a lot of food before." Jiang Yang muttered.

Meng Wanqiu's face darkened upon hearing this, and said, "Jiang Yang, you must have never had a girlfriend."

Jiang Yang asked in surprise: "How do you know!"

Although the two were classmates in junior high school, they hadn't been in the same school since junior high school, so Meng Wanqiu didn't know if Jiang Yang had a girlfriend.

"You can have a girlfriend like this, that girl must be blind." Meng Wanqiu complained.

Jiang Yang was confused and said, "What's wrong with me?"

Meng Wanqiu looked at Jiang Yang seriously, and suddenly said, "Forget it, you are a straight man with cancer, the kind that cannot be cured."

Jiang Yang, a straight man, knew about it, but he didn't think anything of it. Instead, he was proud of being a straight man.

"That's right, I'm a straight man!" Jiang Yang said.

Meng Wanqiu stroked her forehead with her hand, and did not continue talking about this topic.

The two chatted about other things, and it didn't take long before the dishes came up.

The first course, salt and pepper mantis shrimp!In fact, the so-called mantis shrimp is what we usually call pippi shrimp.

The mantis prawns are arranged neatly on the plate, fried golden on the surface, served with a little red pepper, and the golden yellow and red complement each other.

The practice of salt and pepper mantis shrimp is:
Mince the garlic and mince the pepper.Heat up the oil pan, fry the prawns until crispy on the outside and soft on the inside, add cooking wine, scoop up and set aside.Saute minced garlic, red pepper, and minced ginger in a wok until fragrant.Put the mantis shrimp into the pot and stir well.Add the fried mantis shrimp with salt and pepper and serve.

It's simple to say, but the grasp of the heat and the proportion of seasonings require a solid foundation to cook.

The second course, boiled chicken!

This is a classic in Cantonese cuisine, just like mapo tofu in Sichuan cuisine.

The white chopped chicken is golden in color and has no extra side dishes.Just lying there quietly can arouse people's appetite.

Boiled chicken originated in restaurants in the Qing Dynasty. Because the chicken was boiled without any seasoning, it was chopped as soon as it was eaten, so it was called "white chopped chicken" and also called "white chopped chicken".

However, with the development of the times, Bai Zhanji is no longer what it used to be.Today's white chicken is more complicated and delicate.

Yuan Mei of the Qing Dynasty called it white sliced ​​chicken in Suiyuan Food List.He said: "The chicken is the most powerful, and all dishes depend on it, so it is the head of the Yu clan, and other birds are attached to it as the Yu clan list." Dozens of chicken dishes are listed on the list, which are used for steaming, frying, and stewing. There are chicken, marinated and bad ones, the first one is the white sliced ​​chicken, which is said to have "the flavor of Taitang Yuanjiu"

There are more than [-] kinds of chicken dishes in Cantonese cuisine, but when it comes to diners' love, Boiled Chicken still ranks first.

Boiled chicken has original taste, smooth skin and smooth meat, suitable for all ages, it is a rare good product.

The third course, braised vegetable platter!
Speaking of braised vegetables, many places in Huaguo have their own special braised vegetables.

Let’s just talk about Sichuan cuisine, and there is also Sichuan cuisine’s lo mei.

But the lo mei in Cantonese cuisine belongs to Chaoshan cuisine.

Lo-mei is different from place to place, no matter the taste or the choice of ingredients.

This platter of stewed vegetables has both meat and vegetables, and all the stewed vegetables are piled up together. There is a lot of stewed vegetables on a large plate.

Jiang Yang and Meng Wanqiu ordered three dishes, but when they were served, they served four dishes.

There is another dish that Jiang Yang uses in the couple's private room, and a dish is given by the store.

"This is called a century-old marriage!" said the waiter when serving the dishes.

Jiang Yang saw that it was steamed pork with lotus leaf powder!

Jiang Yang had eaten this dish before when he was in Guilin, but he did not expect to encounter this dish again in Yangcheng.

At the same time, he was a little disappointed. He thought it was some other dish, but it was just steamed pork with lotus leaf powder.

Strictly speaking, steamed pork with lotus leaf powder does not belong to Cantonese cuisine.

However, with the development of modern society, dishes are no longer unique to only one cuisine.It is possible to see the dishes of this cuisine in other cuisines.

This is a very normal thing, and it can even be said that many chefs know more than one type of cuisine.

However, this dish is not bad. I don’t know what kind of brilliance this steamed pork with lotus leaf powder will bloom in the hands of a Cantonese chef!
After serving four dishes, the waiter quietly retreated without disturbing Jiang Yang and Meng Wanqiu.

"Eat quickly!" Jiang Yang said.

Meng Wanqiu nodded, and picked up a piece of boiled chicken.

"The chicken is refreshing, the skin is crispy and the meat is soft, the saltiness is moderate. It's delicious." Meng Wanqiu said.

When Jiang Yang heard the words, he immediately added a piece.Sure enough, it was exactly as Meng Wanqiu described.

Jiang Yang also tasted a salt and pepper mantis shrimp, which was delicious, crispy on the outside and tender on the inside.You can taste slightly spicy and salt and pepper taste.

Jiang Yang tried the stewed meat platter again, and the taste was also very good, which was different from the stewed meat in Sichuan cuisine.Like spring flowers and autumn chrysanthemums, each has its own posture.

The steamed meat with lotus leaf powder also has a unique taste, which is different from the ones eaten in Guilin before.

At the end of the meal, if Jiang Yang was most impressed, it was the white chicken.

This boiled chicken is like water, it doesn't fight or grab, and the taste is moderate.Although it is not as amazing as the salt and pepper mantis shrimp, it is there quietly, and after you appreciate the prosperity of the world, it will give you a little bit of peace and tranquility.

(End of this chapter)