At half past six, the people attending the birthday party were basically all there.

In addition to Yao Meixiang, Sun Lisong, Wei Junming, Old Man, and Xu Zhuo, there are also some students from medical school, adding up to more than a dozen people.

When everyone arrives, the food is served.

All the dishes in the Sichuan restaurant were served to the table.

Back to the pot meat, sweet roasted white, salty roasted white, tamale, Dongpo meat, pickled cabbage fish, saliva chicken, sweet and sour pork ribs, hot yellow throat, dry stir-fried eel slices, mapo tofu, kung pao chicken, garlic white meat, pregnant tofu, boiled pork slices, steamed Jiang dough, Dongpo elbow, tangerine beef, pepper and belly slices, as well as a variety of kimchi dishes and a few kinds of cold dishes.

Looking at this dish, Xu Zhuo was shocked and a little curious, there are so many dishes on Huhula, and the amount of each dish is quite a lot, can you finish eating?

You must know that Old Man Sun Lisong and Wei Junming do not have a very big appetite.

And the girls in the medical school, don't look at themselves as foodies every day, but they really let go of eating, and the amount of food is also very empty.

With Li Hao and Meng Liwei alone, these dishes are estimated to be enough.

At noon, neither of them did not eat less.

Li Hao swept away a table of tofu dishes, and Meng Liwei is said to have eaten three servings of red stewed mutton by himself, and also cooked a lot of dishes.

When he was curious, Xu Zhuo suddenly remembered that during the Mid-Autumn Festival, Xu's restaurant also served such a large table of dishes.

Could it be that Wei Junming wants the old man to comment on the dishes of the Sichuan restaurant?

At the end, two waiters entered, one carrying a kettle, the other carrying a basin with a shrunken cabbage root standing upright.

Placing the basin in the middle of the table, another waiter carried the kettle and began pouring soup into the basin.

As soon as the soup was poured on, the cabbage in the pot actually bloomed layer upon layer.

From an inconspicuous cabbage root blooms into a beautiful lotus flower.

However, the soup in the basin is not muddy or oily, and it is crystal clear.

And as the cabbage blooms in the pot, a fresh fragrance wafts out.

When the medical students saw the scene, they took out their mobile phones and began to take pictures.

Even if you've never seen this dish, you know the name of it.

"Boiling cabbage!"

"It's boiling water cabbage!"

The medical students were very excited, and their hands were shaking when they took the video.

The legendary boiling water cabbage!

It's so famous, and I'm lucky to see it today.

It was a pleasant surprise!

The appearance of this dish is really extraordinary, and it is so eye-catching.

There are a lot of dishes on the table, but none of them have attracted attention to this dish.

Because this dish is not only delicious, but has even risen to the level of art.

The process of the flowers slowly blooming in the pot is so attractive.

The recipe for boiling cabbage is not complicated, but if you want to make it delicious, the requirements are much higher.

Not only is it required that the chef who makes this dish has experience in cooking soup and seasoning, but the carving must also be first-class.

Otherwise, the flowers will not look good, and the overall level of the dish will be greatly reduced.

A long time ago, the old man said that boiling cabbage is not for drinking soup, let alone eating cabbage, this dish is mainly for appreciation.

When the flowers bloom, the body and mind are also soothed and relaxed.

In this way, when you taste other dishes, the feeling is definitely different.

However, having said that, the soup of boiling cabbage is still difficult to achieve in other dishes.

It can be said that boiling cabbage is the pinnacle of Sichuan cuisine masters, and it is a symbol of the return to the basics of culinary skills.

Crystal clear soup, mediocre cabbage.

But inside it is a chef's tireless pursuit of deliciousness.

"What, do you want to learn?" Wei Junming was a little relieved to see Xu Zhuo's eyes straightened.

This dish of boiling water cabbage was prepared when he came back from buying tofu in the morning, and he has been preparing it until now.

Seeing everyone's reaction, Wei Junming breathed a sigh of relief.

Being able to attract everyone shows that their craftsmanship has not yet fallen.

After everyone posted on Moments, they pretended to be forced and started eating.

The old man tasted the dishes on the table one by one, but he didn't say a word.

It is estimated that he is planning to communicate with Wei Junming in private, and it is indeed a bit inopportune to comment on the dishes on this occasion.

For the next few days, Xu Zhuo soaked in the kitchen every day.

is either cooking, or pestering the old man to learn from him about pot collapse tofu and other pot collapse dishes.

Although the old man worked hard, he was very happy.

Xu Zhuo can take the initiative to learn cooking, and Xu's cuisine finally has a successor.

Xu Zhuo is also very happy, at most, on the National Day, he can logically make the pot collapsed tofu, and then the store can launch new dishes.

Although it is still far from the goal of opening a hotel in the capital, Xu Zhuo believes that as long as he is willing to work hard.

According to the current progress, in ten years, maybe you will really be able to save enough money to open a store and buy a courtyard house.

"Brother Xu, why is there an aquatic product truck parked outside?Is the store ready to make aquatic products?" Early in the morning, Feng Weiguo, who came to visit the door, shouted in the store.

Feng Weiguo has stayed at home for two days since he was dried up by a sip of wine.

But on the third day, he couldn't hold it anymore.

Brother Xu, who came to him on crutches, didn't say a word about getting drunk.

And when eating, he no longer mentions drinking, even if Li Hao holds a beer bottle and asks him to drink, Feng Weiguo will refuse on the grounds that he has quit drinking.

I didn't expect this old man to love face.

But thinking about the old man's temperament, it is not surprising that Feng Weiguo loves face.

After all, the behavior of fans comes from idols.

The old man loves face so much, Feng Weiguo, as his fan brother, must have learned the same.

Xu Zhuo was preparing today's breakfast in the back kitchen, and when he heard Feng Weiguo's shout, he came out of the back kitchen curiously, and was a little surprised to see the truck parked outside.

This is not the car of Chen Guifang's supply company, and today is not the time to make deliveries.

What is this car going to do when it is parked in front of the door?

He pushed the door and went out, and a man in work clothes jumped out of the car, holding a slip, looking at Xu Zhuo uncertainly and asking, "Are you Mr. Xu Zhuo?"

Xu Zhuo nodded: "Yes, is there something wrong?"

The man handed over the slip in his hand: "This is the receipt for the 2,800 hairy crabs you ordered, you confirm the accounts and data, and if there is no problem, please sign your name." ”

Hairy crabs?

Xu Zhuo patted his head, and then he remembered.

The old man made bald butter and ordered 2,000 hairy crabs, plus others who took the opportunity to buy them, and a total of 2,800 were reported at that time.

I didn't expect Yangcheng Lake to be delivered the next day after the lake opened.

Xu Zhuo asked the driver to find out that they were the supplier and supplier of hairy crabs, and because it was the first time he met a customer like Xu Zhuo who bought in large quantities, he drove to the door overnight.

Xu Zhuo laughed and shouted at the store: "Come out to unload the truck, our hairy crabs have arrived!"