Food: Start with a big spoon in the university cafeteria

Xu Ming stood in the back kitchen and could hear the exclamation of the group of foreigners outside.

The students around who were also eating left a saliva of envy when they saw the dishes on their tables.

It’s already past 7 o’clock, the time to order food has passed, and they can only wait for tomorrow if they want to eat.

“See the first dish at that table just now?”

“See, that’s the legendary boiled water cabbage, right?”

“Sure, there was no taste, but as they started eating, the aroma drifted out uncontrollably, thinking of a batch!”

“Or the Buddha jumping wall that Xu Shen did before is more fragrant!”

“Can’t afford to eat!”

“That garlic paste white meat I feel I can, transparent slices of meat, the garlic paste on top of it wrapped with peppers should be so delicious!”

“How about we’ll have a table one day?”

“Yes, we can’t eat alone, but we can put together a group!”

…

UW students have found new ways to eat.

If you want to eat more expensive dishes, then find some like-minded friends, make money together, and make a table, so that everyone can afford to share the cost!

As the eight cold dishes are finished, they start to the hot dishes.

Compared with the cold aroma of the cold dish, the aroma of the hot dish is really fragrant from the end of the dish, and the smell of the scent can’t help but look at the plate in the hands of the staff.

“Anton chicken.”

As soon as this dish was served, some of the foreigners in it had eaten it.

“I know this dish, and the Chinese restaurants in Waguo have this dish, which is very famous.”

“It is difficult to eat Zhenzong’s Andongzi chicken in foreign countries, because the selection of this chicken requires chickens born in Luhong Town, Dong’an County, with small legs, large breasts and fat. It is best to use a chicken with a growth period of less than 1 year. ”

Ning Shi knows everything about the recipes and allusions of the famous dishes of **, that is, to explain them at the time of eating, to say the allusions and history of each dish, and to let these foreigners know the greatness of these ** dishes.

The recipe for this dish is not complicated, the chicken is slaughtered and boiled in a soup pot, and when it is ripe, it is fished out and cooled, and cut into small strips.

Put the oil in the wok and burn it to 80% heat, sauté the chicken strips, ginger shreds, vinegar, peppercorns, etc., then put the fresh broth and simmer until the soup is dry, put the green onions, sesame oil, etc., out of the pot and plate is completed.

This dish is bright in color and looks at the four colors of red, white, green and yellow, which makes people very appetizing, the chicken is fat and tender, and the taste is sour and spicy.

One bite is completely captured by the tender texture of the chicken.

“This dish has been passed down for thousands of years, the taste of the flesh is tender, sour and spicy, fat, not greasy, how much to eat will not be greasy, fragrant, sweet, sour, spicy, tender, crisp six flavors, is a very delicious dish!”

After Ning Shi served the dish, he first ate two large pieces of chicken, and then began to explain the taste of this dish.

You can’t just be in that situation, patronizing the book, eating is not in a hurry.

His taste was well described, and the foreigners on the side nodded wildly as they ate.

As one dish after another is served, the entire canteen is filled with the aroma of food, making people reluctant to leave.

Those students who had finished their meals looked at the various dishes on the table and looked at the food in their bowls with resentment.

Looking at the aroma of the dish, eating the ordinary meal in his own bowl, the gap is not the usual big ah!

“Rich man of all evils, eat so well!”

“I want to eat it, it’s too hungry!”

“Look at that honey sauce ham, the color is fiery red, it looks very crisp, I don’t know what it tastes like!”

“I see foreigners eating eyes are closed, enjoy a batch!”

“This dish has never been eaten at all, no, I can’t watch it, the drool is flowing!”

…

Ning Shi still brought a cameraman with this tour group.

When they go out to play, someone always has to take pictures as a nostalgia, which is also a must-have project for their tour group.

There are professional photographers and photographers all the way to the tour, but they have a special team.

Originally, the cameramen were shooting well, but the focus of the shooting gradually changed.

From the beginning of the dish, the camera has been placed on the table, shooting these dishes at three hundred and sixty degrees without dead angles, as well as everyone’s reaction to eating the dishes, and Ning Shi’s explanation are recorded.

Perfect for capturing travel records as delicious food on the tip of your tongue.

After the perfect end of dinner, Ning Shi also took everyone to thank Xu Ming.

“Thank you very much Mr. Xu for letting us taste such delicious food, this trip will never be forgotten by me.”

Xu Ming was held by a white-haired old man and kept praising.

Fortunately, Xu Ming’s foreign language is good and he can understand these praises.

“I have a reluctant invitation, next year my sixtieth birthday I want to ask you to help make a banquet, please?”

“I’m not sure about next year yet, this is my contact information, and you can call me before your birthday to make an appointment.”

Xu Ming thought about leaving him a phone call to facilitate contact, and after sending the group away, the day’s work was over.

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ps: new book for newcomers, ask for flowers, ask for recommendation tickets, ask for tips, ask for all support! Kneel and plead!!!

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