As soon as Shen Anyan left, a row of waiters carrying trays walked into the small door in the corner.

"It's served!" Mu Fei's eyes were sharp, and he poked Su Zifang when he saw it.

"Hmm. Su Zi let go and looked forward to the chefs' works.

The waiter put a small casserole on the table and began to introduce: "Soft eel, chef: He Jianmin, from Jianghuai family." ”

Su Zifang lifted the lid of the casserole, revealing a small eel the thickness of his thumb with a black glow on the back of the small half pot.

"It was actually made by Master He, no wonder it smells so authentic. Xue Xinjian sniffed lightly and praised.

"Is it famous?" asked Su Zifang if he didn't understand.

"He is one of the top ten chefs in Huaiyang's culinary industry, because he now has a store in Xiancheng, and many Jingling gourmets drive for half a day to taste his soft eel before and after the summer vacation. Such a copy, don't look at the small amount, the price is more than 500, and you have to book a week in advance. ”

"I went to eat it once last year, and it was probably the most amazing eel dish for me besides stewed raw knocks, oh, by the way, his dried eel soup is also good, but it's not a little worse than the soft eel. ”

After Xue Xinjian finished speaking, he deliberately picked up an eel and said: "This dish is not easy to make, because it is a live eel into the dish, so you must raise the eel clean, otherwise the smell of mud and sand is very strong." I've eaten at a few Jingling restaurants, and it's hard to put into words. ”

"And when you make it, you should first use boiling water, salt, balsamic vinegar, green onion knotted ginger slices to quickly cut off the raw water, and then simmer until it is five mature. After that, wash it again, cut off the back (meat ròu) to extract the eel silk, and boil it again in boiling water. Finally, stir-fry the garlic slices in the lard, the eel, the sauce, and thicken. ”

"You can't go wrong in every step, the tone is set in the front, the styling is in charge in the middle, and the seasoning is guaranteed at the end. The finished product is like this, and the two ends hang down after picking it up, just like a child's belly belt, and when you eat it, you can hold it with a spoon, so it is called this name. ”

"It's really hard to do, and it's troublesome to listen to. Mu Fei listened to the process with a twisted face.

"That's why it's delicious. Su Zifang saw that Xue Xinjian had already started, and unceremoniously followed and picked up one and put it in his mouth.

The entrance is soft and tender, fresh and refreshing, with the mellow aroma of a mouthful of rice wine, as well as the sweetness of the hair soup, there are obviously a lot of garlic slices, but I don't feel the choking of garlic at all.

"Delicious in the world!" Su Zifang did not hesitate to praise himself.

"Brother Fang, you said that Master He won't also participate in the competition, so what else is there to do with us. Mu Fei took a bite and was a little annoyed.

Su Zifang: ???

"Brother, don't you know what you're talking about?"

Fortunately, Zhao Xiaoman helped alleviate Mu Fei's embarrassment: "Master He has long stopped participating in this kind of competition, and he won the gold medal of the Huaiyang Cuisine Tasting Conference more than ten years ago." This time, I guess it's also a judge. ”

"Most of these chefs have been instructed by my grandfather, there is no need to come to grab this place, basically they are all juniors, such as the son of Master He Jianmin. ”

Xue Xinjian finished the last bite of the eel and pointed to a boy with thick eyebrows and big eyes at the other table.

"It should be about the same age as Boss Su, I heard that I successfully passed the senior chef exam last year, and I also appeared on the cover of "Star Chef", and the first-hand eel cuisine is not inferior to Chef He. ”

"Longjing shrimp should have the strength to fight. After Su Zifang heard this, he silently labeled He So-called a fierce enemy.

"And the bald head behind you (body shēn), named Ao Zuo, is a serious descendant of the Ao Zao Pavilion, the famous Huaiyang Bai case of the younger generation, in order to reflect his determination to develop his cooking skills, he even changed his surname. ”

After Su Zifang looked back at himself (身shēn), a bald-headed big horse golden knife straddled the stool, and there was still a little bit of a good person between his eyebrows and eyes, if he added another flower arm, no one would doubt that he was the big brother of the mixed society.

"It's a bit fierce. Su Zifang whispered to Xue Xinjian.

"Those who do white cases are like this, otherwise they will not have the strength and face. You'll understand if you've eaten their noodles. As a food critic, Xue Xinjian's professionalism is extremely good, and he also analyzed the effect of mixing noodles from the condition of muscle (肉 ròu) and exertion (情qíng), and finally came to the conclusion: "There is a tradition for white case chefs to be strong." ”

"Hmm......" Su Zifang looked at his small (body shēn) board and fell into deep thought, "Is this the real reason why I can't get excellent in the white case course?"

As soon as the soft-pocketed eel was finished, the dutiful waiter brought the second dish, and the card was just right: "The second dish, mirror box tofu." Chef: Liu Jun, from Wuxi Welcome Building. ”

A porcelain plate with a bamboo handle is lined with a bamboo leaf, on which are neatly stacked ten pieces of sauce-red tofu, and the back of half a shrimp is exposed directly above the tofu, which looks like a small box with a handle.

"I've had this dish and it's very good. "This time it was Zhao Xiaoman who spoke.

Su Zifang turned her head to the side, ready to listen to her continue tasting.

"My roommate is from Wuxi, the last time I went to her house to play, she took us to the welcome building to eat, ordered this dish, I thought it was an ordinary stuffed tofu (meat ròu) changed the name, but it turned out to be very different when eating. The ingredients used are a small box of Wuxi's specialty tofu, and the filling in addition to the (meat ròu) filling and shrimp fixing, the vegetables will be adjusted according to the season, and the last time I ate it was green beans and shiitake mushrooms, which has a unique taste. ”

"Hurry up and try it, I can't help it. Mu Fei took the lead in picking up a tofu box.

"Hey, why isn't there an incision?" Mu Fei looked around and didn't find the filler, and asked out loud.

"Do you see that shrimp? I took it out of that mouth and filled it in, so I don't have to open the window like stuffed tofu (meat ròu), which is a test of the chef's skills, and it is still difficult to hollow out the tofu without hurting the skin, and if it is broken, it will not be used. ”

"Hmm, it's dried bamboo shoots filling, and minced shrimp, huh?" Su Zifang glanced at Zhao Xiaoman, "There is a white bamboo shoot this season?"

Xue Xinjian just finished eating, put down his chopsticks and said: "Shuangji Huangbai, it should be the first batch to be listed, and it will be in mid to late April." It's really hard for Master Liu, it's really fresh. ”

Su Zifang looked around, most of them were also talking about ingredients, and it seemed that they were really something that a group of chefs could do.

"The older generation of chefs is really terrible!" Su Zifang had a thought when he was eating just now. Seeing that the last piece of the plate was untouched, he clamped it in front of him, opened it with chopsticks, and found that the filling arrangement inside was indeed the same as he guessed.

The filling, dried bamboo shoots, and minced shrimp are divided into four layers, neatly spread in the tofu box, neatly and neatly, not at all like the usual tofu box.

"This is terrible, isn't it?" Mu Fei gasped.

"Normal ((cāo)cāo). "Otherwise, this dish would not have become the signature dish of the Welcome Building," at present, there are no more than 3 people among Master Liu's apprentices who can master this dish, and in order to make so much, it is estimated that they are all helping in the back kitchen. ”

Su Zifang finally realized the benefits of bringing a food critic, which is simply a humanoid database.

"The first two dishes are such a high starting point, and the dishes in the back are going against the sky. Xue Xinjian muttered in a low voice and began to look forward to the third plate of dishes.