Start with a gourmet shop

Chapter 29 Tasting Food
Du Yue'er couldn't laugh or cry at her inexplicable thoughts.

The three people present were enjoying the food quietly. Under the influence of Wei Yi, Lu Yuanling was surprised to find that the Iberian black haired pork barbecued pork that he had eaten countless times in the past felt much more delicious today.

What kind of magical buff is this?

Could it be that when I was enjoying the food before, I was mixed with distracting thoughts in my mind, so I didn't fully taste the true deliciousness of the food?

It's not impossible.

Lu Yuanling recalled the experience of spending money here in the past, most of the time it was entertainment.

Eating is never the ultimate goal, business is!

Today, there is only one theme here, and that is to enjoy the happiness brought by food.

Lu Yuanling felt that it didn't matter what was assessed or not.

Wei Yi's state of enjoying delicious food is already unrivaled!

At this moment, Lu Yuanling's surface is calm, but his heart has already been turned upside down.

The second dish is called white cut sunflower chicken.

The No. [-] chicken in Guangdong Province is also the legendary No. [-] expensive chicken in the world.

The sunflower chicken is a whim of the owner of the sunflower garden, mainly to solve the recycling of sunflower resources in the garden, so it has become the most delicious and nutritious chicken in Guangdong today.

The reason why the chickens in Sunflower Garden are named Sunflower Chicken is entirely because of the food they are fed, and has nothing to do with the breed.

The sunflower chicken lives in a corner of the sunflower garden, where there is an ecosystem that can control temperature and humidity. It feeds on fresh sunflower plates and leaves, and uses the juice squeezed out of sunflowers as water.

When the sunflowers are about to wither, the staff will cut off the sunflower discs, break them together with the sunflower leaves, and mix them with feed to provide food for the sunflower chickens.

The sunflower chicken has been tested by the Nutrition Testing Center of Zhongshan Medical University, and the content of vitamin E in its meat is 10 times that of ordinary free-range chicken!The content of amino acids and vitamin A is also 3 to 4 times higher.

10 times, what kind of concept is this?
In terms of efficacy, it can improve skin elasticity, get rid of age spots, and prevent arteriosclerosis... Unexpectedly, eating chicken can also give you a beautiful face!
The sunflower chicken has the effect of anti-bird flu because of eating sunflowers to grow up. In addition to beauty and health care, it is really amazing!
There is a step in eating white-cut sunflower chicken. Although Lu Yuanling doesn't want to test Wei Yi anymore, he still can't help but want to see what Wei Yi will do.

Wei Wei didn't know Lu Yuanling's inner thoughts at all, he only had food in his eyes.

I saw Wei Yi asked the waiter for a pot of cold white water, poured a cup of Peck Yin, rinsed his mouth and spit it into the bone dish, then ate a slice of cucumber sticks, and finally picked up a piece of white-cut sunflower chicken and put it in his mouth.

Seeing Wei Yi enjoying the food so elegantly, Lu Yuanling felt ridiculous, thinking that Wei Yi might not know how to eat this white-cut sunflower chicken.

Wei Yi's operation is to taste the authentic white-cut sunflower chicken as much as possible.

The first step is to rinse your mouth with cold boiled water to avoid other tastes from affecting your sense of taste.

The second step is to eat a piece of cucumber sticks to make the taste refreshing and pure.

The last step is to taste the original white-cut sunflower chicken and feel the fragrance of sunflower chicken.

Wei Yi tasted the white-cut sunflower chicken carefully. The taste was delicious, the skin was yellow and crisp, the meat was firm and tender, soaked in the fragrance of sunflower, and the chewed bones also contained the fragrance of sunflower seeds, so even if it is steamed, it can be steamed without dipping. condiments.

The first bite does not add any seasoning, and the taste is authentic.

In the second bite, dipped in minced ginger and scallion, it pushed the taste of white-cut sunflower chicken to another level.

Wei Yi's habit is to wait for one dish to be completely eaten before moving on to another, so as not to affect the unique taste of each dish.

So the new dishes on the table were completely untouched, and the previous two dishes had been completely emptied, leaving only a little bit of soup left.

This is the first time Lu Yuanling has seen this kind of situation, recalling what Wei Yiyi said at the beginning of not wasting food, he is really a ruthless person who combines words and deeds.

Let Lu Yuanling admire him from the bottom of his heart and stand in awe.

The third dish is Terminalia Saqima, which is also a signature dish.

There are many folk theories about the origin of the strange name "Saqima", but it is actually a traditional cake of the Manchu people.

In the Qing Dynasty, when the Eight Banners were stationed in Guangdong, food culture was also brought in.

Terminalia sachima is made with a special method. Add egg liquid to the flour, knead the dough and cut it into thin strips. Let it stand for two to three hours. .

The Saqima before being served on the table is added with precious Xishan Lanren, and the shredded coconut carefully sprinkled exudes a faint fragrance of shredded coconut.

This kind of Saqima tastes loose and delicious, not sticky to the teeth, moderately sweet but not greasy, fluffy and soft, melts in the mouth, like eating a cotton candy, and at the same time has a strong aroma of terminal nut and coconut. Salty, very attractive as a refreshment.

A piece of Saqima is three yuan, and the three people just share it equally.

The fourth dish is called Pineapple Sweet and Sour Pork.

Pineapple Sweet and Sour Pork is a famous traditional Han dish in eastern Guangdong, which belongs to Cantonese cuisine.

This dish originated in the Qing Dynasty. At that time, many foreigners in Guangdong City liked to eat Chinese food, especially sweet and sour pork ribs, but they were not used to spit out the bones when eating.

Chefs from eastern Guangdong used local pork, pineapples, sauces and flour to make "pineapple meat" that is made of Western food ingredients and has the taste of Chinese dishes, which is loved by Chinese and foreign guests.

Wei Yi picked up a piece of sweet and sour meat and put it into his mouth. The pork wrapped in crispy skin was very firm, and the crispy skin broke when he bit his teeth lightly. It was crispy on the outside and tender on the inside. Just the right balance.

The overall taste is fresh and greasy, fat but not greasy, and the sweet and sour taste can increase appetite.

The only fly in the ointment is that the pineapples used in the pineapple sweet and sour meat are not fresh pineapples, but canned pineapples.

That's okay, pineapple itself is a fruit, and the heat is very critical in the high-temperature frying process.

The pineapple in this pineapple sweet and sour meat has not been properly cooked. The high temperature dehydrates the pulp, loses its original flavor, and the taste becomes dry, dry and hard to swallow.

It's a pity that the sweet and sour meat is already perfect, but the pineapple is not as satisfactory.

The remaining two dishes and one soup are quite satisfactory. It can be said that only the signature dishes can bring joy to Wei Yi.

After all the six dishes and one soup were finished, the three of them were full.

Lu Yuanling hasn't experienced the feeling of being so full after eating for a long time. He used to eat only [-]% full, but today he is really full.

In front of the leader, Du Yue'er dared not lie on the chair like the unladylike Uncle Ge last time.

Although she really wanted to do this in her heart, she still had to forcibly hold back.

Lu Yuanling looked at Wei Yi full of expectation, and Wei Yi immediately understood that he was waiting for his own comment.

Wei Yi took a sip of water to moisten his throat, and then explained his comments during the process of enjoying each delicacy just now.

What surprised Lu Yuanling was that Wei Yi not only commented on the advantages and disadvantages of the dishes, but also explained how to improve them. This is something that many gourmets cannot do!

(End of this chapter)