Stimulated by the scallion fried mutton, Su Zifang and Shen Anyan also hurriedly sat down and ordered a few special dishes.

Spicy mutton, white-cut mutton, haggis soup.

These are all special dishes that Li Feixiang specially told Su Zifang, and he also mysteriously said that he couldn't eat them anywhere else except here.

Su Zifang, as a chef, naturally didn't believe Li Feixiang's statement.

Even if some dishes have a significant effect of origin, it is unlikely that there will be something that cannot be eaten without leaving the place of origin, such as matsutake mushrooms.

Originally, the production area was remote, and it was very difficult to keep it fresh.

But now, the country can do 24 hours of cold and fresh transportation, from the origin of the excavation to the table, no more than 24 hours, the fastest time can even do eight hours direct.

From this point of view, the origin effect basically does not exist in China.

But when the three dishes were served, Su Zifang understood why Li Feixiang said that these three dishes could not be eaten anywhere else except here.

Spicy lamb.

Looking at the name, it feels average, like a dish like cumin mutton, but when it is served on the table, it is a little surprising.

Red shredded chili peppers, chopstick-thick lamb leg strips, chives and ...... Judging from the appearance, it is completely a deformed and enlarged version of a plate of light shadow beef!

When he arrived at the entrance, Su Zifang suddenly felt a feeling that he had never experienced before.

The mutton strips are wrapped in sesame sauce and peanut butter, and the entrance is so rich that it can't be dissolved, like the taste of making a portable version of the mutton in the imperial capital.

Chew carefully, the spicy and sweet of the shredded Qin pepper begins to breed, and you can also feel some burnt aroma and milky aroma.

Rao is Su Zifang is familiar with all kinds of descriptive words, but he still lost all his language in front of this plate of mutton, and only one sentence remained: "Delicious!"

The result of this dish displayed in the system is S-grade.

There is no doubt that this is the secret accumulated by the Ma family's father and son for generations to make mutton.

Even if Su Zifang has a systematic and amazing talent, it is difficult to learn it quickly.

It happened that someone ordered this dish again, and Su Zifang carefully watched the middle-aged chef's movements to see what the secret of this dish was.

The lamb leg meat is delivered to the kitchen, and the transparent glass wall outside Su Zifang can clearly see the middle-aged chef's every move.

The leg of lamb is cut into chopstick-thick strips according to the texture, and then cut it horizontally into inch long sections, add salt, cooking wine, sesame sauce and peanut butter, mix well and marinate on the side.

Su Zifang fully understands this step, after all, it is only a regular step.

But after the meat was marinated, the middle-aged chef suddenly took out a bottle of vegetable juice and poured it into the mutton, grabbing the originally marinated mutton again.

Vegetable juice?

Su Zifang was a little puzzled as he recalled the taste he had just tasted, and he didn't have any vegetables in his impression.

But...... Since the middle-aged chef has done this, it must be an inevitable step, and it is likely to be a key step, otherwise it would not be possible to have such a unique taste.

While Su Zifang was hesitating and thinking, the middle-aged chef had already begun to light the fire and prepare for the next step.

The iron pot pours oil and burns it until it is fifty percent hot, and the mutton strips are directly put into the pot after passing one in the cornstarch, the oil temperature rises, and the mutton strips are fried so that the mutton strips beep and beep, and the appearance becomes golden in a few tens of seconds, crisply.

The middle-aged chef quickly scooped out the lamb strips and set them aside to reheat the pan.

Wait until the oil temperature rises to 90% hot, and then leave the bottom oil again to prepare for the final stir-fry.

At this time, a strange fragrance wafted in, and Su Zifang instantly understood why the mutton strips made by the Ma family's father and son were so delicious!

He just came out with what was added to it.

Persimmon powder!

Shaanxi Province is a famous persimmon producing area, and almost every household eats persimmons.

Moreover, the persimmons in Shaanxi Province are very different from the ones sold outside, which are small black persimmon bones with a thick layer of frosting on the outside.

When Su Zifang was a child, Su Lianzheng also brought this persimmon home when he came to Shaanxi Province to buy goods.

Chen Chuyi will always peel walnuts and stuff them in persimmons for Suzi to eat.

The persimmon is sweet and silky, which can just neutralize the bitterness of walnuts, which is one of the few things that Chen Chuyi forced Su Zi to eat.

And the sweetness just now is persimmon powder!

Su Zifang instantly understood.

looked at the Ma family father and son again, and admired it even more.

The idea of using persimmon flour to cook is a brilliant idea, and if nothing else, this spicy lamb dish is definitely worthy of a state banquet.

This refreshing and appetizing texture goes well as a side dish.

The father and son of the Ma family didn't know Su Zifang's plans, and they were still carefully counting the needs and cooking of the diners.

Su Zifang watched the middle-aged chef's movements, and there was still a little expectation in his eyes.

The knife work and heat of the Ma family father and son have all been seen, but only the last seasoning is missing.

This dish is the most seasoning dish!

The base oil began to smoke when the bottom oil was red, and the middle-aged chef removed the pot and sprinkled a handful of peppercorns, and the aroma of hemp instantly gushed out.

After years of dry goods business, Su Zifang judged that this was a mixture of Dahongpao peppercorns and green peppercorns just by taste, one to increase hemp and the other to increase fragrance.

The aroma of hemp rose, and the middle-aged chef did not hesitate at all, mixing the dried Qin pepper cut into hair-thick peppers with the red oil on the side, and then adding salt, cumin, and pepper oil, and pouring them into the pot together with the fried mutton strips.

In an instant, smoke rose, and the spicy and fragrant smell suddenly filled the entire room.

The middle-aged chef was unaffected, stir-frying the ingredients in the pot, waiting for the juice to drain, then stirring up the pot and sprinkling cooked sesame seeds and coriander on a plate.

Spicy lamb is finished!

Su Zifang read it silently, and rated the middle-aged chef an A+ grade in his heart.

The basic skills of the chef are perfect, and the advanced skills are not visible for the time being, but the creativity and craftsmanship are not said.

If he can master a few high-end dishes, I am afraid that Ren Jiahua will directly invite him to join the chef team of the state banquet when he sees him.

After confirming his strength, Su Zifang no longer paid attention to the dishes, and dealt with the food in front of him with Shen Anyan.

Two dishes, one soup, and one dead noodle bun, the portion is not small, and the two of them ate for a full hour before emptying all the plates, with a satisfied expression on their faces, and kept rubbing their stomachs.

At this moment, a figure suddenly appeared at the table.

Su Zifang looked up and saw the middle-aged chef's face with majesty and a little kindness.

"Hello Master Ma!"

The middle-aged chef was not surprised to hear Su Zifang shouting his name, and bowed slightly: "You are a chef?"

"You can see that?"

Su Zifang was a little surprised now.

Just now, he didn't show any action that he was a chef at all, and it stands to reason that the Ma family father and son would not know.

The middle-aged chef laughed and looked at Su Zifang: "You kept watching my movements when I was cooking just now, if it wasn't for your peers, you wouldn't have looked at these." ”

I see!

Su Zi was relieved, and it seemed that he was still too anxious.