Food starts with noodles

After picking up the tea and drinking it into his mouth, the waiter will come over with a teacup.

Well, this tea is not for drinking.

It's for gargling.

If Yu Changjiang hadn't said it just now, they would all have made a fool of themselves.

Gargling with tea can not only eliminate the peculiar smell in the mouth, but also fully relax the taste buds, so that you can better taste the taste of the dishes.

After washing, I still can't eat with chopsticks.

Because we have to drink soup first.

Drink soup first and then eat vegetables, so as to maintain health.

And if you have hot soup, eating cold dishes will avoid stomach discomfort.

Soon, the waiter brought a cup of hot soup.

Similar to a small tea bowl, it can be finished in one gulp.

It is served in a clean white porcelain cup, and the lid is tightly closed.

Open the lid, the tempting umami smell wafts out.

There is no need to taste the taste of the soup, just the umami taste can make people intoxicated.

Unfortunately, there are always discordant voices.

"Oh, why is it Wensi Tofu again? It's so annoying."

When the little girl saw the soup in the soup cup, she put it on the table in disappointment, and ate the crystal meat on the table with her chopsticks.

i wipe...

Such a delicious soup is actually disgusting.

You prodigal bitch!

Xu Zhuo sighed slightly, and looked down at the Wensi tofu in the soup pot.

This soup, known as the pinnacle of knife skills, is so famous that even foreigners know it.

But if the little girl hadn't said it, Xu Zhuo really wouldn't have noticed that the hair-thin strands in the soup pot were actually shredded tofu.

This dish is not difficult to make, as long as there is clear chicken soup.

However, it is very difficult to operate.

Because this dish requires not only cutting the tofu into hair-like filaments, but also cutting the bamboo shoots, chicken breast and ham into the same filaments.

Moreover, the cut filaments should be uniform and of the same length.

People who are not good at knife skills don't even think about making this dish.

The Wensi tofu in the soup pot was like a work of art, Xu Zhuo couldn't bear to eat it.

But I can't help but eat, because my stomach is growling with hunger at the moment, and it's not too late to pretend to be elegant when I'm full.

He took a spoon and scooped a spoonful of soup into his mouth.

Suddenly, a delicious hot flow spread in the mouth.

This deliciousness seems to be a catalyst, making the feeling of hunger stronger.

Xu Zhuo picked up the soup cup and finished the Wensi tofu in two or three gulps.

It tastes so delicious!

It's just that the portion is a bit small.

If you give him a pot, he can even drink it in one sitting.

"Wensi Tofu used to be drunk as an appetizer, in order to open up the taste buds, so that when tasting other dishes, there will be a faint umami taste in the mouth."

A dish with such a high degree of knife skill is actually only for appetizers.

It really deserves to be Huaiyang cuisine.

Compelling is high.

Even Lu cuisine is incomparable.

There is also a soup in Shandong cuisine that you drink before serving, which is the dark cloud supporting the moon that Xu Zhuo got.

But compared with Wensi Tofu, Wuyun Tuoyue always feels a bit less interesting.

But it's understandable when you think about it.

Huaiyang cuisine is used by literati and wealthy businessmen.

The higher the force, the better.

Shandong cuisine does not pay attention to force, but Zhongzheng and peace.

Imperial dishes, they have gone beyond the realm of pretense.

What we pursue is the avenue of peace in the world, peace and prosperity for the people.

Pretentious or something is too low.

After finishing the Wensi tofu, Xu Zhuo took the chopsticks and started to eat the cold dishes on the table.

There are many cold dishes in Huaiyang cuisine, the most famous of which is crystal meat.

This dish is not only exquisite, but also full of artistry.

The crystal-like pieces of meat were cut into squares and placed neatly on the plate.

If it wasn't for a plate of balsamic vinegar and shredded ginger beside him, Xu Zhuo would really have regarded the transparent top half and the bottom half ruddy meat as mahjong pieces.

Under the guidance of Yu Changjiang, he didn't eat too much of each dish.

Because the hot food will come soon.

Cold dishes are usually served for drinking. Since you don’t drink alcohol now, you can eat hot dishes directly.

Not long after, a waiter came in, removed the cold dishes from the table, and then brought a portion of hot dishes.

These dishes are covered with lids tightly.

You can neither see the style nor smell the taste.

It wasn't until several dishes were put on the table and the waiter removed the cover from the plate that Xu Zhuo saw clearly.

The first dish is squirrel mandarin fish.

This dish is the same as the sweet and sour carp in Shandong cuisine.

However, Huaiyang cuisine has more steps of changing the knife, so there is a fried fluffy squirrel tail.

The rosy color and the sweet and sour taste, no need to eat, just smelling it will make people appetite.

Next to the squirrel mandarin fish, there is a classic vegetarian stir-fry in Huaiyang cuisine-mushroom and rapeseed.

This dish is actually a home-cooked dish, and it is not difficult to make.

However, the chefs of Huaiyang cuisine have made this dish very high-end.

The whole fried rapeseed is placed on the plate in turn, with the leaves facing inward and the stems facing outward.

After placing it in a circle like this, put the shiitake mushrooms fried with lard.

The aroma of shiitake mushrooms will soak into the rapeseed leaves along the oil.

Let the rapeseed be full of the taste of mushrooms.

Next to the mushroom and rapeseed is the Pingqiao tofu soup that the old man made last time. Next to the tofu soup are pine nut corn, fried shrimp and sweet and sour pork ribs.

Then, there is the famous housekeeping dish in Huaiyang cuisine - big boiled dry silk.

Chapter 544

Boiled Gansi, also known as Boiled Gansi in Chicken Sauce, is a refreshing and nutritious delicacy. Its delicious flavor has always been promoted as a delicacy on the table.

Therefore, it is listed as a housekeeping dish of Huaiyang cuisine.

This dish is delicious and fragrant. After cooking, the fresh fragrance of various seasonings is compounded into the dried tofu. It tastes refreshing and appetizing. It is extremely delicious.

There is not a drop of oil in the whole dish, and there is not a trace of bean flavor, but it is a representative work that is not tired of detail.

Xu Zhuo had seen this dish on "A Bite of Tongue".

I also ate it when I came to Yangzhou before.

It tastes really good.

Next to the boiled dried shredded silk, there is a famous Huaiyang dish, soft pocket long fish.

The biggest feature of this dish is that the eel with a thick pen shaft is boneless and cut into sections, and then served after being fried.

Xu Zhuo had only heard of this dish before, but had never tasted it.

This dish is difficult to eat if you don’t come to Yangzhou or Huai’an.

Because the biggest difficulty in making this dish is boneless eel.

A small eel the thickness of a pen is difficult enough to hold in the hand, but it is really embarrassing to remove the bone.

So only in the Huaiyang area, there are chefs who are willing to cook this dish.

It is said that soft pocket long fish is a favorite dish for entertaining guests in Huaiyang area.

This dish is not only famous, but also tastes very good.

The master of Huaiyang cuisine is particularly fond of eel.

There is even a whole eel banquet in Huaiyang cuisine.

There are a total of 108 dishes in the whole eel banquet, and each dish is made with eel as the main ingredient.

Regardless of the types of dishes, just thinking about the eels used in these 108 dishes and the knife skills required makes one's wrists sore.

Huaiyang cuisine is indeed one of the most unfriendly cuisines for chefs.

Relatively speaking, Xu Zhuo still thinks Sichuan cuisine and Hunan cuisine are more popular.

At least there are not so many bells and whistles.

"Come, come, don't be dazed, eat quickly."

Yu Changjiang warmly greeted everyone to serve chopsticks.

Everyone eats.

Every dish is mouth-wateringly delicious.

Xu Zhuo sighed while eating, he really had to come to this kind of place to eat authentic Huaiyang cuisine.

The Huaiyang cuisine he ate in Yangzhou last time felt that the taste was good enough.

Unexpectedly, when compared with the dishes on this table, the gap will come out.

The Huaiyang cuisine cooked by Yu Peiyong is still delicious.

While I have nothing to do these few days, I have to learn a dish from him.

After all, the old man was still hoping to act aggressive in front of Zheng Guangyao after he went to Yangcheng. Although his fried cold noodle can be used to act aggressive, it is not enough.

Make at least one more difficult dish, so that the pretense can be more in place.

I just concentrated on learning that skill and haven't used it for a long time.

You can use this skill to steal teachers.

But what to learn?

There are many famous dishes in Huaiyang cuisine, and almost every dish can show knife skills or other basic skills.

But which dish to learn, Boss Xu is already a little picky now.

Too many choices are sometimes not a good thing.