Start with a gourmet shop

Chapter 154: Shop Exploration Sprint (2)

After finally ordering the food, Wei Yigang put on the selfie stick phone, and a girl at the next table suddenly stood up and walked to him, asking, "Handsome guy, do you want to add a WeChat?"

Wei Yi looked up in surprise, this was the first time someone asked for his WeChat since visiting the shop.

Wei Yi looked at the very courageous and beautiful girl in front of him with grateful eyes, thanking you for appreciating me, for wanting to add me on WeChat, and then directly refusing, without any hesitation.

Nonsense, my brother has a girlfriend now, how can he randomly add a strange girl's wechat?
What's more, brother is in a hurry now, don't beat me.

Fortunately, the food hadn't been served yet, and this little episode didn't delay anything, so Wei Yi could give her a good face.

This store visit is a matter of life and death. The old director is still waiting for him, so there is no room for error!

Maybe it wasn't because of the rush hour, Wei Yi didn't wait too long, and the first dish was served.

The first dish is the secret crispy char siew. The red char siew is cut into small square pieces, which looks very appetizing.

Wei Yi picked up a piece of crispy char siu and put it in his mouth to chew. It tasted like a piece of rotten pork belly. The outermost layer was a crispy sugar shell, which was sweet and delicious. Wonderful experience brought by unique creativity, extremely delicious.

This char siu is indeed very different from the one Wei Yi had eaten before. The tongue of the God of Cookery told Wei Yi that the essence of this dish lies in the fact that the whole stewed pork belly is cooked with coarse grains. Sprinkle white granulated sugar on top and bake in the oven. After the white granulated sugar melts and cools, the crispy shell of char siew is formed.

It really doesn't have a flavor!
The second dish is very juicy tiger pepper fried beef. The emerald green peppers with irregular spots and the fat beef covered with thick juice are the most intuitive impression of this dish.

Wei Yi picked up a piece of fat beef and put it in his mouth. He almost spit it out just after eating it. It was so salty. This dish was so salty that Wei Yi couldn't taste the beef at all. Is it free to add salt?
People who say this is a signature dish, won't your conscience hurt?
Or is it that the chef lost his love today, was in a bad mood, and tears fell into the dishes, which made the dishes so salty?

Wei Yi saw the waiter waiting not far away, and beckoned him to come over, and when he walked quickly to the side, he said directly: "Hello, this dish is too salty, I can't eat it, you can Take it back and let the chef taste it, see if you can change it for me?"

"OK, just a second."

After the waiter responded respectfully, he left with the fried beef with extremely juicy tiger pepper.

Wei Yi ignored him and continued to taste the third dish.

The third dish is baked snails with raw salt. 9 huge snails stand quietly on top of the coarse salt, with a small green plant inserted in the middle for decoration.

As soon as Wei saw Yanba, he couldn't help but call out in his heart, good guy, it's hard to get through with Yanba today.

Wei Yi was a little hesitant to pick up a snail with his left hand, and a toothpick with his right hand, and picked at the head of the snail, but he didn't pick it up. The strength was quite strong, and he almost broke the toothpick.

Wei Yi was patient, and slowly inserted a toothpick into the head of the snail, and then followed the direction of the spiral and used force in the opposite direction. This time, the meat was easily pulled out.

Wei Yi put the selected snail meat into his mouth, and his first feeling was that it was over-baked with salt. This time, it was not too salty, but seriously dehydrated and too dry, which made the upper body of the snail meat particularly chewy.

In addition to the problem of being too dry, the taste of the snail meat itself is very sweet and delicious.

Wei Yi guessed that this was deliberately done by the chef, in order to distinguish the snail meat from the fresh and tender outside, and to increase the chewiness of the snail meat?

Don't worry about it, and continue to taste the next dish.

The fourth dish is apple pig soup soaked with wolfberry seedlings, a few pieces of white pork are floating on the tender green wolfberry seedlings, and a few red wolfberry seeds are also dotted.

Wei Yi first picked up a slice of pork and chewed it in his mouth. The pork was sweet and refreshing, and a pleasant taste filled his mouth.

Let’s taste the wolfberry seedlings again. It tastes slightly sweet after chewing. As the chewing time prolongs, the taste of the wolfberry seedlings gradually changes to a slightly bitter taste with the aroma of wolfberry.

The fifth dish is stewed chicken with grapefruit skin. The golden chicken soup is wrapped in golden chicken, and the grapefruit peel, which is a bit like winter melon, gives people a novel feeling.

Can grapefruit peels be used for stewing?

According to legend, in eastern Guangdong, grapefruit peels will never be found in the trash can, because they are all used for stewing.

Wei Yicai doesn't care what kind of stew the people in eastern Guangdong use, as long as they don't stew Hu Jianyin.

Wei Yi picked up a piece of chicken and put it into his mouth. The skin of the chicken was very tough and crunchy when chewed. The chicken was very elastic and tasted like chicken. It was a good chicken.

After eating the chicken, Wei Yi picked up a piece of pomelo peel that looked like a winter melon, hesitated for a while, put it in his mouth and chewed it, the taste was a bit like eggplant, but the eggplant was at least a bit tough, it was rotten.

The name of this dish is stewed chicken with grapefruit peel, and the ingredients do have grapefruit peel, but there is no taste of grapefruit at all, and the overall taste is only salty and fresh, with the taste of onion and ginger.

The sixth dish is Fried Stuffed Water Guizhong with Chicken Sauce. The name is very bluffing, but it is actually made by hollowing out the top of the fried tofu into a long strip of golden yellow and filling it with pork.

Shuiguizhong is the name of tofu. It is a special tofu produced in Xintan and Shitan, Qingxin County, QY City. It is a folk food with a long history of local people.

Wei Yi picked up a piece of Shui Guizhong, first took out the pork stuffing and ate it, it was nothing special, nothing special.

Try Shuiguizhong again. It has a tough surface and a moist taste. It does not have the taste of dry wood like ordinary fried tofu. Its inside is tender and pleasant, and it maintains a soft and tender state close to the inner fat tofu.

In the end, Wei Yi took another spoonful of chicken juice and tasted it. To put it bluntly, it was a mixture of salt, monosodium glutamate, chicken powder and concentrated chicken juice, and had little to do with real chicken soup.

The tofu is really good, but the pork is average, and the soup is even more average.

The last dish is Zhaoju glacier eggplant, fried eggplant in the shape of ribs, with crystal clear sugar hanging on it.

Wei Yi picked up a piece and took a bite, pulling out several transparent threads. The outer skin was crispy, the inner scoop was sweet, soft and delicious, and the inner taste was like cotton candy.

The first time I ate eggplant, I found that it was shredded, which is really creative.

The goal of exploring the third store has been completed!
And Wei Yi still maintained a state of [-]% full!
This is the most perverted part of the food worry-free skill. Wei Yi was thinking, if he goes to participate in some big stomach king competition or spicy eating competition, won't he win the championship in minutes?

After putting away the food, Wei Yi continued to rush to the car to record the dubbing commentary.

(End of this chapter)