Banquet, to be honest, if you want to eat, the diet of Chinese people is estimated to be among the top three in the world. The taste buds of Chinese people may be specially manufactured. Once you leave Huaguo, to be honest, the food here is really not a big deal.

It's not a sheep or a cow, if it weren't for the deliciousness of the meat, Zhang Fan probably wouldn't have much appetite to eat.

The plates are not expensive, they are all silver cutlery. But that's the food. Zhang Fan held the air-dried beef in his hand and bit it without a bite, it was too much to bite out, and the green tendons on his neck were bitten out.

As the banquet progressed, the last meal was also carried up by the chef, that is, five or six strong men, like carrying a sedan chair, carried up a piece of food that looked like a camel, a golden roasted camel.

"Hey! it's meat again. Zhang Fan was helpless, except for a plate of small cherry tomatoes from beginning to end, all that was left was meat.

"Oh my God, roast camels, feast. The slightly plump head nurse whispered, the head nurse loves to eat and is greedy. Of course, most people who love food are cheerful.

Zhang Fan didn't look forward to it, "Isn't it just bigger, what's the difference between it and roasting whole sheep!" Zhang Fan didn't think it was special, he just felt big.

A camel, an adult camel, is much larger than an ordinary horse or cow. It can directly give people a feeling of Roshan.

"Zhang Yuan, you don't know, if this is a serious roasted camel, how can you pay attention to it. You see, you see, the chef starts to cut, and when he cuts it, he will know if it's an authentic roasted camel. ”

With the nod of the young man, the chef, with the assistance of his assistant, began to disassemble the roasted camel, and the sharp machete, the long blade, began to cut down on the belly of the camel.

It's also here, if this kind of knife appears in the back kitchen of Huaguo, it is estimated that it will be thrown out by the exquisite cook, it is too vulgar!

The camel was cut by the chef under the light of a sharp knife, and when the cut appeared, the scene between the camel's belly appeared like a frontier cake.

This roast camel is layered, layer by layer, and there are red, red, green, and green things sandwiched between the flesh and the meat.

Zhang Fan originally thought that he should still be able to eat, but when he saw the colorful layering in the camel's belly, he suddenly felt bad!

"When they roasted the camels, did they give the camels an enema? Why does this belly of meat look so weird!" Zhang Fan didn't say it all, he thought that the intestines in the camel's belly hadn't been cleaned up.

"Hehe, Zhang Yuan, you don't understand this, this is an authentic roasted camel, a big meal that can only be eaten by real local tyrants. The head nurse stared at the camel and did not move.

No wonder the head nurse is greedy, entertaining guests on the grassland, generally killing a sheep and getting a roast sheep, this etiquette can already be regarded as being able to be served. If you slaughter a cow, it is really an unusual guest status.

If you kill a horse, not only the conditions of the main family must be very good, but also the identity of the guest must be very noble, otherwise the etiquette will be exceeded!

If you have a roasted camel, you will definitely go abroad, and you can only use this dish to entertain people with a local tyrant who has a mine at home abroad.

A sheep, when the price of a sheep is expensive, it is only a thousand RMB, a cow, generally not more than 10,000, a horse, how can it be between 10,000 and 20,000.

And camels, an adult camel costs forty or fifty thousand, and if the breed is better, the price will be more expensive.

Moreover, it is not the camels that are really expensive to roast camels. To make an authentic roasted camel, you must first have a huge adult camel, and it can't be a kind of tool camel that walks through the desert through the Gobi.

It must be a camel that has eaten and drunk well since childhood, and the camel meat fiber that walks through the desert and the Gobi is too thick to move.

This camel has been raised since childhood, and the fiber of the meat is comparable to that of a calf. That's not all, the camel is slaughtered, the belly of the camel is thrown away, and after being cleaned up, it is necessary to put in the yellow sheep peculiar to the grassland.

That's right, it's a very precious yellow sheep. This yellow sheep is said to be able to pass through a normal ring with its fur. In the European luxury market, the fur of the yellow sheep can be the same price as the same weight of gold!

After cleaning the camel's belly, put a layer of red fresh pepper and spices unique to the grassland, and then put the cleaned and skinned yellow sheep into the camel's belly.

When the yellow sheep is in the belly of the camel, it is already roasted and half-cooked, and when the yellow sheep exudes the aroma of meat, the chef will hotly smear a layer of honey on the yellow sheep.

Then put another layer of various spices and wild vegetables in the belly of the yellow sheep. Continue to add the goose or geese that have been grilled and baked.

Wild geese or geese should put a layer of jam on the surface, usually blackcurrant jam.

Finally, eggs are put in the belly of the wild goose or goose, and the mutton soup is boiled into half-boiled eggs, and there are usually several eggs for the number of guests at the dinner.

This egg is not an ordinary egg, it needs the egg of the Gada chicken that can run and fly half on the grassland, this kind of egg is slightly smaller than the domestic egg, and when the yolk and egg white inside the egg have just solidified, it will be cooked.

Pierce many small holes on the surface of the egg and place it in the abdominal cavity of the wild goose or goose.

The chef then roasts the camels in a special oven. This dish can't be made without five or six professional chefs.

The firework of fruit wood from the outside and inside produces a special woody flavor that slowly soaks into the camel's body.

With the increase of temperature and time, the solid fat in the camel's body begins to liquefy, and the high-temperature oil is soaked into the yellow sheep, and after the yellow sheep is soaked in camel fat, the oil mixed with the yellow sheep and camel fragrance is then immersed in the goose's body.

In the end, all the flavors are concentrated in the eggs of the Gada chicken.

Compared with cows or horses, camels have a much higher fat content, while yellow sheep, running between the grasslands, have less fat content and eat very firewood.

And the goose is semi-fat and not thin. The flame of the fruit wood in the roasting room bakes the surface of the camel crispy but not dry and burnt, and the temperature in the belly of the camel is even higher.

Vaporization of gravy, boiling of fat. The yellow sheep and goose in the camel's body are half-steamed and half-fried, and the eggs in the last layer are thoroughly steamed.

This dish is not artificial, but the cost is at least 100,000 RMB, really, there is no mine at home and I really can't afford to eat, and I don't let you eat like this in China!

The chef first took out the meat from the meat that had been thrown away and soaked it into a pale yellow egg, and with the approval of the young man, put one on each guest's plate. Then, as if you were cutting a cake, you will begin to cut the camel meat.

"Distinguished guests, take a taste of our roasted camels. As the young man's words fell, the crowd began to pick up their knives and forks.

Zhang Fan has really seen a lot, and there is such a way to eat. Gently cut the eggs, the aroma of meat is accompanied by the unique spice smell of the grassland, and the aroma comes to the face.

Gently put the egg in your mouth, well! I can't describe the taste, I really can't describe it, it's so fragrant. There is no hint of egg flavor, it is full of special fat aroma.

Like the camel meat of the cake, it has a unique taste. The outermost layer of about four or five centimeters thick is camel meat, the skin is slightly charred, and the outer layer is a thin and crispy layer after the oil is burned.

On the inner layer is yellow sheep, and the lean mutton soaked in fat is soft and tender after being cooked, and it melts in the mouth. On the inner layer is the wild goose, mixed with the aroma of camel meat and yellow mutton, and the wild goose meat, which is originally very soft and energy, can be eaten with a Q bomb feeling.

Smelling the mixture of fruit wood and meat, there is a hint of spiciness, and there is a unique aftertaste between the tenderness and oil.

There was no sound of speech in the big tent, only the sound of soft chewing.