Start with a gourmet shop

Chapter 61 Pan-Fried Lotus Root Cake!Pork with pickled vegetables!
The two finished tasting Kung Pao Lychee Shrimp Balls.

Looking at each other, they both comprehended the meaning of satisfaction from each other's eyes.

The two of them reminisced about the delicious smell left in their mouths, feeling unfinished.

There is no need to comment on this dish. It can be seen from Wei Yi's enjoying demeanor that it is almost impeccable in terms of materials and cooking techniques!
After a long time, when the taste in his mouth faded, Lu Yuanling signaled the butler to serve the second course.

A few minutes later, the second course was served.

The second dish is called pan-fried lotus root cake, which is a home-cooked dish and can also be counted as a staple food.

The bright red pan-fried lotus root cake looks very appetizing.

Wei Yi picked up a piece of lotus root cake and put it in his mouth to chew carefully. The sweet lotus root was wrapped with thick meat filling, crispy on the outside and tender on the inside.

A serving of four slices of lotus root cake, two slices per person, just enough to eat.

This time Wei Yi's micro expression didn't change at all, and Lu Yuanling couldn't figure out what he was thinking.

Wei Yi picked up a tissue to wipe his lips, and started to comment without intending to whet his appetite.

"Fried lotus root pancakes, when you eat them for the first time, they are crispy on the outside and tender on the inside, extremely delicious."

"But I made a mistake that shouldn't have been made."

"Its main ingredient is minced pork belly, but it is fried with lard, which leads to a problem."

"Double greasy! It's very fragrant when you eat it, but it makes you feel greasy after the aftertaste. At least, I won't want to eat it again in a short time."

"My suggestion is to change pork belly to lean meat, and then change lard to vegetable oil, which will relatively reduce the greasy feeling."

Lu Yuanling didn't feel it himself, but after listening to Wei Yi's comment and feeling it carefully, he really felt a greasy feeling in his stomach, but it was not strong.

This is probably the difference between gourmets and ordinary diners.

Lu Yuanling deeply agreed.

The butler behind the two of them is still conscientiously recording Wei's comments and suggestions on a pair of dishes, and will pass them on to the kitchen for adjustments later.

As soon as Wei finished commenting, Lu Yuanling signaled to continue serving the food.

The third dish is called Mei Cai Kou Rou, a well-known dish.

The specific origin time of Mei Cai Kou Rou has not been verified.

Mei Cai is a Hakka specialty in eastern Guangdong. It is a product made of fresh Mei Cai as raw material, pickled and then desalted.

Mei Cai has a long history and is well-known both at home and abroad. It is one of the three famous dishes in Lingnan and a famous traditional specialty in Lingnan.

The folks use fresh plum vegetables to be made through multiple processes such as drying, selection, and salt floating. , eliminating stagnation and invigorating the stomach, reducing fat and blood pressure.

The long history, unique flavor and efficacy, and the spread of nearly a thousand years have created the reputation of "Huizhou Meicai".

There is an ancient poem describing it as: "Ten miles of green ramie radish, and a branch of Huizhou plum vegetables", which shows that the ancients loved Huizhou plum vegetables. In modern times, Huizhou was also awarded the title of "Hometown of Chinese plum vegetables".

Wei Yi picked up a thick piece of soy-red and oily braised meat, put it into his mouth and chewed it lightly, the meat was smooth and tender, the gravy was rich and thick, with a pleasant fragrance, sweet and delicious, fat but not greasy, soft but not sticky Unforgettable.

Try another bite of plum vegetables. The plum vegetables are fragrant, sweet and refreshing. They fully absorb the oil and soup of the pork belly, and the taste is extremely rich.

Preserved vegetables and braised pork complement each other to create a classic dish, which is extremely delicious!

The two of you have one chopstick and the other chopsticks. The preserved vegetables and braised meat soon bottomed out, leaving only a little sticky soup left.

Wei was very satisfied with the braised pork with pickled vegetables, so he didn't make any comments.

This also means that there is no need to adjust this preserved vegetable stewed pork, and it can be honorably launched together with Kung Pao Lychee Shrimp Balls.

Two of the three dishes today were approved by Wei Yi, and Lu Yuanling's face was also bright, much better than last time.

The guys in the kitchen finally earned some face for themselves.

The last dish is a soup called Carrot and Corn Pork Rib Soup.

Compared with the expensive materials used in the first dish, Kung Pao Lychee Shrimp Balls, the following dishes are more and more homely and unpretentious.

Lingyun private chef focuses on private kitchen culture, and does not win with high-end dishes, but authentic Cantonese cuisine.

This point is consistent with the positioning of Xiangyue Hotel.

Fortunately, the two stores are not in the same business district, otherwise the competition would be quite fierce.

Wei Yi didn't want to compete with his friends for business.

However, judging from the membership system of Lingyun Private Kitchen, it will definitely restrict a large number of people from entering consumption.

After all, the membership of Lingyun Private Kitchen is by invitation only, and it cannot be done with money.

One cup of carrot and corn pork ribs soup per person, Wei Yi and Lu Yuanling looked at each other and smiled, and began to enjoy their own soup.

Wei Yi scooped up a spoonful of clear carotene-red soup, took a couple of breaths, cleared it into his throat, it was sweet and delicious, full-bodied, long aftertaste, good in color and taste, very delicious.

After eating the carrots, corn and pork ribs one by one, and finally finishing the soup in one go, Wei Yi exhaled a long breath like drinking happy water, it was really happy.

Another day of delicious food!
Carrot and corn ribs soup is a kind of nutritious food.

From the perspective of traditional Chinese medicine, carrot and corn pork ribs soup can clear away heat and moisten dryness, nourish yin and replenish qi, calm liver and subdue yang, strengthen spleen and appetizer.

It can effectively relieve mouth and tongue sores caused by sore throat, and can also increase appetite.

From a nutritional point of view, corn carrot ribs soup is rich in cellulose, carbohydrates, protein, and amino acids, which can provide energy for the body's metabolism, promote intestinal peristalsis, and improve constipation.

It can be said to be the most humble home-cooked food tonic soup.

However, since the soup contains carrots, carrots should not be eaten in excess. Taking in a large amount of carotene will change the pigment of the skin and turn it orange-yellow, which is scary.

In addition, girls should not eat too much carrots. Girls who eat too much carrots can easily cause
Anyway, don't eat too much~
Three of the four dishes today were approved by Wei Yi, and Lu Yuanling almost jumped up without excitement.

It's even happier than earning 1000 million!
Because for Lu Yuanling, earning 1000 million is easy, but getting Wei Yi's approval is very difficult.

Today's four dishes, Lu Yuanling has secretly prepared for a long time, and also specially studied Wei Yi's store visit video to find out his favorite taste.

Lu Yuanling felt that he had never devoted himself so seriously to a project worth hundreds of millions.

The reason why Kung Pao Lychee Shrimp Balls amazed Wei Yi was not because Lu Yuanling participated in the whole process of supervising the selection of ingredients and cooking!

It can be said to be well-intentioned!

Emperor Tian paid off, although Wei Yi was not 100% satisfied this time, it was a lot better than last time.

The future is promising!
Lu Yuanling roared in his heart!
(End of this chapter)