"Eat and see. Song Ming was too lazy to argue with Zhou Shijie about this, and his attention shifted to the begonia cake in his hand.

This begonia cake is actually a classic snack in Suzhou-style dim sum as Song Ming said, that is, the outer layer is crispy and the inside is wrapped with lotus paste flavored filling.

And Song Ming's hand at first glance looks like a real begonia flower, red and gorgeous flowers, delicate and moving, the flowers are chic, the flowers are like brocade, and the crystal green leaves reflect the flowers when hanging on the branches, which looks fresh, graceful and playful, if it weren't for the keen pastry Song Ming was almost deceived.

Even if he held it in his hand like this, Song Ming felt that this begonia crisp was too real, not like a crisp but like a flower.

The small one was held in his hand, and Song Ming looked at it carefully for a while before he stuffed it into his mouth.

"Hmm, incense. Song Ming couldn't help but pop out a word, then closed his mouth and began to savor it slowly.

Although this begonia crisp is a pastry fried at medium temperature, it is not the taste of oil in the mouth, but the fragrant floral fragrance, and then the layer of puff pastry is melted by the warm mouth, and the wheat fragrance of the dough rushes into the throat along with the fragrance.

"Click" is the sound of the outer puff pastry being chewed.

With the addition of the soft filling on the inside of the chewing begonia crisp, the lotus paste made by Yuan Zhou is not as greasy as the others, with the sweetness of the lotus seeds themselves.

The light sweetness and the crispiness of the outer layer of puff pastry, as well as the fragrance of begonia flowers, and finally a trace of grease fragrance in the mouth, I chewed it in an instant.

"It's too small. Song Ming couldn't help but smash his mouth and savor the taste just now.

No, this begonia crisp is indeed very delicious, but it is too small, not to mention one bite, even one bite or two is not too much.

With this in mind, Song Ming continued to look for pastries among the trees.

And then you see this interesting scene.

That is, a group of chefs and pastry chefs who are usually high in cooking and pastry skills are touching this and that in the woods, and some people even secretly taste the green leaves while people are not paying attention.

But some people really found that some green leaves are edible, which is the leaf cake dough made by Yuanzhou, and the Soviet-style cake dough method is also used.

The thin leaf, the veins inside are dotted with red bean paste, and it tastes fresh and has a faint sweetness, which is very good.

"This Boss Yuan is too realistic. The photographer on the side couldn't help but look out of the lens, but he still couldn't tell the difference between the pastries and the plants.

"Indeed, even if it is realistic, if you look at the expressions of those who eat the pastries, it should be extremely delicious. The other photographer couldn't help but swallow his saliva secretly and said.

"You're still too young, what's this, this pastry doesn't taste. Another tall photographer said with an unfathomable expression.

"What's wrong with the smelly ones?" asked another photographer.

"It's nothing, it's just that you can't hold your gluttonous saliva. The tall photographer said in a deep voice.

And the tall photographer didn't wait for others to ask, he continued: "Because I have experience, it's okay to shoot other people, and I have to prepare a bib to shoot the food made by Boss Yuan." ”

Yes, this tall photographer is the photographer who often comes to shoot Yuan Zhou and communicate with others, he doesn't dare to speak at all when shooting, and has been quiet as a chicken, because he is afraid that when he speaks, it is not the voice that comes out first, but saliva.

"Good work, brother. The other photographers looked at the intoxicated and satisfied masters who were eating with their eyes closed, and patted the tall photographer's shoulder comfortingly.

"Okay, let's keep shooting, shoot better. The tall photographer said pointedly.

The remaining three photographers understood in seconds and immediately said, "That's right, it should be like this, let's go take some close-ups." ”

"Then I'll shoot the painter, he eats the most delicious. The photographer who was the first to speak pointed to Wuhai and said.

The remaining three people instantly looked there.

I saw that Wu Hai had destroyed all the moon flowers on the side of the wall, and there were no intact flowers, not even the grass on the ground, and he picked up a handful and stuffed it into his mouth.

When the four of them looked over, Wu Hai was stuffing grass into his mouth.

"Is this grass edible too?" the photographer asked.

"Maybe. A few people replied.

"I don't think he eats it well, but swallows it quickly. The tall photographer said.

"That's true, seeing him like this, I really want to secretly eat a leaf and taste it. Someone swallowed.

"Remember your duty and go. The tall photographer said with a serious look on his face, then turned to leave.

The moment he turned around, the tall photographer swallowed the saliva in his mouth without a trace.

"Damn, I'm going to raise my salary, it's not welfare, it's torture. The tall photographer complained to himself.

Here the photographers once again assigned the question of how to shoot, and Song Ming also found a new pastry, this time the pastry was a Cantonese pastry that he was familiar with.

Cantonese pastry is actually also called Cantonese dim sum, because it is located in the coast, the port trade is developed, it is a Cantonese dim sum not only has a variety of Chinese dim sum, but also brings forth the new, the color is bright, the production process is fine, and it also pays attention to the matching of skin and filling, which can be described as color, fragrance, taste and spirit.

There are also many innovations that incorporate some Western confectionery and add a lot of innovation, which is not found in other confectionery.

And now in front of Song Ming is the most basic glutinous rice cake in Cantonese dim sum.

Yes, Song Ming was standing in front of a low magnolia tree, which was a half-human-tall magnolia, but there were already some sporadic magnolia flowers on it, exuding a faint fragrance of magnolia flowers.

These magnolia flowers are half-bloomed and fully bloomed.

"Click" Song Ming reached out and plucked a white magnolia that was about to bloom.

The magnolia flower pinched in the hand is jade white all over, the petals are delicate and delicate, and the color is as beautiful as pearls, and there are some faint yellow stamens inside, and a little faint magnolia fragrance permeates the tip of the nose.

"Ingenuity, ingenuity. Song Ming turned the magnolia flower, and then exclaimed.

The magnolia flower has five petals, half the size of a palm, and it is naturally impossible for Song Ming to eat it in one bite, so he bites off one of the petals first.

As soon as you bite the petals, the fragrance of the glutinous rice can't be hidden, the faint sweet and glutinous taste, although the petals look thin, they taste glutinous, with the fragrance of the glutinous rice itself.

"There is no filling, but the glutinous rice cake itself is brought into full play, and it is delicious. Song Mingsan ate the whole flower in two bites.

After eating the whole flower, Song Ming realized that there was a faint fragrance of magnolia flowers in his mouth.

"The ancients pursued elegance and ate real flowers, and what I eat is not a real flower, but it is better than a real flower. Song Ming said with emotion.

......