Crazy cute pet: God, don't chase me

"Okay...Okay!" The manager didn't want to offend Xing Jiu'er and the others.He ordered the kitchen to cook everything on the menu.

First up is the store's popular dish "tofu dish".

The chef is very particular about tofu, and there are just tofu: cured tofu, cold tofu, moldy tofu, oily tofu, and refined meat tofu-the minced refined meat is mixed with tofu, and then smoked.Unlike some restaurants in the city that say "stir-fried tofu with pork", "braised tofu in soy sauce", "mapo tofu" or "fried tofu" on the menu board of the restaurant, it is just written correctly and honestly. Put the word "tofu" on it, and write it on the first line.And the tofu dish here, the taste, is enough for you to remember for a lifetime: on the steaming plate, it is just like an art treasure, white and rectangular.The chives and chili powder floating on the soup are even more red and green, full of wit and wit.If you put a piece of it into your mouth with great interest, it seems that it has already slipped into your stomach before you have time to chew it.When you wake up, a sweet, fragrant and spicy taste is already in your mouth, tender and delicate, refreshing and smooth!

The next dish is the treasure of the town shop - crab roe soup dumpling.Its shape is different from ordinary buns.There are fine lines pinched on the top of the soup dumpling, and the bottom is bulging, that is: pinching the heart.Take a closer look at the steaming hot crab roe soup dumplings just out of the cage, and you will definitely see the oil beads oozing from the oily skin.Each soup bag is crystal clear.You have to bite a little of the skin, suck it with your lips, and immediately the tip of your tongue, teeth, and lips are covered with fragrant and fresh juice.If you want to eat big mouthfuls, the yellow gravy will flow down, and when you finish sucking the soup, you can eat the yellow crab roe and the fine minced meat with fragrance.If you eat too much of this kind of soup dumpling, even the most delicious food will feel tasteless in front of you.

There is also the famous and prestigious Jadeite Shaomai. The name alone gives people room for imagination, and the purchase looks fresh and pleasant.The dough rolled into a chrysanthemum-like shape is wrapped with vegetable stuffing. The shape is like a pomegranate, the bottom is like a coin, and the top protrudes like a fluffy head. It is decorated with a small amount of ham paste. The color is like emerald. It is pleasing to look at, just like a garden full of spring scenery live.Zhu Ziqing once praised in an article: "It is moist and neat, never greasy, not only delicious, but also beautiful and pleasing to the eye." The emerald green color of the siu mai reveals the paper-thin skin after steaming, just like emeralds.With a light bite, the skin will be broken, and the inside is made of shredded shrimp, leeks and eggs, which is refreshing and moist.After eating, the mouth is still full of the fragrance of shrimp, which can be said to be fragrant on the teeth and cheeks.Jade siu mai tastes both sweet and salty.The sweet ones are made from "Meiling green vegetables". The leaves are chopped into velvet, and cooked lard, minced ham, soft white sugar, and salt are mixed into the stuffing.Compared with the salty rice siu mai from other places, it has a different taste.

The next dish is roasted whole lamb! !This is Xing Jiu'er's favorite! !

The roasted whole lamb is made of lambs or fat lambs under one year old as the main raw material. After the sheep are slaughtered, their hooves and internal organs are removed, and they are made into a paste with fine flour, salt water, eggs, turmeric, pepper and cumin powder. Spread it all over the whole body of the sheep, and then use a wooden stick nailed with iron nails to wear it from head to tail, put it in a special naan pit, cover the mouth of the pit tightly, and keep turning it for observation, and it will be cooked in about 1 hour.Now in some large restaurants, large-scale electric ovens are used to roast whole lambs instead of naan pits, which can roast 2-3 lambs at a time, and the effect is very good. ?

After the lamb is roasted, put it on the dining car, tie it with a red knot, and put celery or coriander in its mouth, just like a live sheep lying down and grazing.The baked yellow luster, the temptation of the tangy fragrance, and the moving artistic shape will immediately make people salivate and increase their appetite.You can cut it yourself with a knife and eat it, or you can ask the waiter to cut it and serve it up.