The first floor is located on the bank of the ancient canal and is a small four-story building built in the middle of the Qing Dynasty.

The buildings are beautiful and have strong Soopai architectural features.

The delicate decoration on the exterior walls and cornices all show the elegance of the Supai architecture.

"This building used to be abandoned, but then my mother took someone to renovate it and became a protected ancient building. ”

Walking into the first floor, the decoration inside is antique, all kinds of calligraphy, paintings and ornaments, seemingly irregular, but everywhere reveals elegance.

This kind of placement is not like the nouveau riche who puts everything on the bright side.

It's inconspicuous, making people have a small surprise that they find inadvertently.

Coming in from the door, just a few steps away, people forget about hunger, and their attention is attracted by the calligraphy, paintings and ornaments that they find casually.

It's not a meal, there are no customers, but you can enjoy these calligraphy, paintings and ornaments.

After reading this, several people followed Yu Changjiang and stepped on the wooden stairs to the upper floor.

The furnishings upstairs are still novel and chic, revealing classical beauty everywhere.

And the right guqin sound, and the scent of sandalwood.

It makes people relax unconsciously.

I came to a private room, and there were already cold dishes in it.

The private room is a large area, with a round table in the middle, potted plants in the corner, and handwritings of celebrities who have eaten in this private room hanging on the wall.

This quaint room, coupled with the beautiful scenery of the ancient canal outside the window, makes people feel like they are in ancient times.

After taking their seats, several waiters came in one by one, holding a tray with a hot towel on top of it for customers to wipe their hands and faces.

After wiping his hands, a few more waiters came in.

They held a teapot and poured a cup of osmanthus tea for each of them.

When the tea is brought to the mouth, the waiter will come over with a tea cup.

Well, this tea is not for drinking.

It's for gargling.

If it hadn't been for what Yu Changjiang said just now, several people would have made a fool of themselves.

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

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

Because you have to drink the soup first.

Drink soup first and then eat vegetables, so that you can maintain your health.

Moreover, there is a hot soup under the stomach, and eating cold dishes will avoid gastrointestinal discomfort.

Soon, the waiter brought a cup of hot soup.

It's similar to a small tea bowl, and you can drink it all in one gulp.

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

When the lid is lifted, the tantalizing umami wafts out.

You don't have to taste the taste of the soup at all, just this umami can make people indulge in it.

Unfortunately, there are always discordant voices.

"Oh, why is it Wensi tofu again? ”

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 chopsticks.

I rub ......

Such a delicious soup is still disgusting.

You scumbag!

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

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

But if it weren't for the little girl who said, Xu Zhuozhen didn't see that the thin filaments in the soup cup that were as thin as hair were actually cut tofu shreds.

This dish is not difficult to prepare, 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 shreds, but also the bamboo shoots, chicken breast, and ham into the same shreds.

And the cut filaments should be uniform and of the same length.

If you don't have outstanding knife skills, don't even want to make this dish.

The Wensi tofu in the soup cup was like a work of art, which made Xu Zhuo can't bear to put his mouth down.

But I can't help but eat it, because my stomach is growling with hunger at this time, 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 stream of heat spread in the mouth.

The deliciousness acts as a catalyst to make the hunger even stronger.

Xu Zhuo picked up the soup cup and drank Wensi tofu in three or two sips.

It tastes so beautiful!

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

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

"Wensi tofu used to be drunk at the time of appetizers, in order to open the taste buds, so that when you taste other dishes, there will be a faint umami in your mouth. ”

The dish with such a high degree of knife difficulty is actually only appetizing.

It really deserves to be Huaiyang cuisine.

Forced grid is high.

Even Lu cuisine can't be compared.

There is also a soup in Lu cuisine that is drunk before being served, which is the dark cloud moon that Xu Zhuo got.

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

But it's understandable when you think about it.

Huaiyang cuisine was pretended to be used by literati and wealthy merchants.

The higher the force, the better.

Lu cuisine does not pay attention to forced style, but pays attention to neutrality and peace.

Imperial cuisine, people have gone beyond the realm of pretending to be forced.

The pursuit is the road of the four seas to level the country and the people.

It's too low to pretend to be forced or something.

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

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

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

The crystal-like pieces of meat are cut into square pieces and neatly arranged on a plate.

If it weren't for a plate of balsamic vinegar and shredded ginger next to it, Xu Zhuo would really treat this ruddy piece of meat with the top half transparent and the bottom half as a mahjong block.

Under the guidance of the Yangtze River, I didn't eat much of each dish.

Because the hot dish will come.

Cold dishes are generally used for drinking, and now since you don't drink alcohol, you can eat hot dishes directly.

Not long after, a waiter came in, removed the cold dishes from the table, and brought hot dishes one by one.

These dishes are tightly covered with lids.

You can't see the style, you can't smell it.

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

The first is the squirrel osmanthus fish.

This dish is the same as the sweet and sour carp of Lu cuisine.

However, there are more steps to change the flower knife in Huaiyang cuisine, so there is a fried fluffy squirrel tail.

The ruddy color and sweet and sour taste, you don't need to eat it, just smelling it makes people appetite.

Next to the squirrel osmanthus fish, it is the classic vegetarian stir-fry in Huaiyang cuisine - shiitake mushroom rape.

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

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

The whole fried rape is placed on a plate with the leaves facing inward and the stems facing outward.

After this is done for a while, the shiitake mushrooms fried in lard are added.

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

Let the rape be full of the taste of shiitake mushrooms.

Next to the shiitake mushroom rape is the Pingqiao tofu soup made by the old man last time, and next to the tofu soup is pine nut corn, stir-fried shrimp and sweet and sour pork ribs.

Next, there is the famous dish in Huaiyang cuisine - boiled dried shreds.