Su Zifang, who didn't believe in evil, specially invited Lu Renjie to return home, and sent a duck blood vermicelli soup full of sincerity.

"Suck~ Whew, ah!" After eating a bowl, Lu Renjie's face showed a look of satisfaction.

"Boss Lu, how is it?"

Looking at Lu Renjie's empty bottom of the bowl, Su Zifang had some expectations, and he ate like this, if he still said that it was not delicious?

"The first time you did it?" Lu Renjie asked rhetorically.

"Hmm. Su Zi lowered his consciousness and nodded.

"It's good to be able to do this. Lu Renjie paused, seeing that Su Zifang hadn't reacted yet, and coughed lightly: "It's just that this smell is not coordinated." ”

Two people in a row said that there was a deviation in the taste, and Su Zifang also knew that there must be something wrong with his own methods.

However, the system prompted that the taste was grade B, and the two of them didn't find it unpalatable, so it should be possible to rule out the factors that are not delicious.

The rest of the situation may not be authentic, right?

"Boss Lu, An Yan, how do you feel about eating other people's duck blood vermicelli soup?" Su Zifang wanted to hear their opinions on other people's homes.

"Let's talk about the house on Rich Road. Lu Renjie tapped his fingers on the table a few times.

As soon as the steaming vermicelli soup is brought to the table, first drink a sip of duck soup, which is hot with the aroma of duck fat; bite a piece of duck blood, which is tender and smooth; chew a piece of duck intestines, which is juicy; there are also dense and soft duck livers, salty and fragrant duck gizzards, and fried tofu that is boiled in duck soup until it is bulging, and then take a bite of the vermicelli wrapped in the soup and slippery, delicious, hot! The mouth is enjoyable, and the body is also warm. Lu Renjie didn't hide it, he said it vividly, and his lines were comparable to "A Bite of China".

Su Zi, who had just eaten a bowl of duck blood vermicelli soup, began to rumble in his stomach, and he was actually hungry.

"Boss Lu, it's really a pity that you don't want to be a storyteller!" Su Zifang looked at Lu Renjie and praised him.

"When I was in school, I ran a literary club, hey, I haven't lost my craft. Lu Renjie smiled innocently.

Su Zifang: ......

Sure enough, a cook who can't speak cross talk is not a good innkeeper!

"What about my bowl?" After listening to other people's evaluations, Su Zifang probably had an understanding of Lu Renjie's standards, and asked again.

"This bowl is ......" Lu Renjie raised his mouth and thought for a few seconds, "It's just that the duck soup is delicious, the duck offal is very crispy, the vermicelli is very elastic, and it's good to eat alone, but it's not integral." ”

Su Zifang finally knew why there was a kind of person called the facial features that look good alone, but they don't look good together.

This is how my bowl of duck blood vermicelli soup is.

I opened the system rating and wanted to see how to solve it, but I only saw a cold prompt.

[Please follow the instructions of the diner to solve the problem of incompatibility of ingredients.] 】

Ruthless!

Isn't it just that I didn't read the rating instructions given by the system for the first time, so resentful?

Su Zifang replayed the classic dialogue in his mind: "I called people Xiao Tiantian at the beginning, and now I call Mrs. Niu." ”

That's it, that's it, if you don't love it, it's better to do your own research.

Take a bite of the duck blood vermicelli soup in front of you, and then carefully compare it with the one that is rich in your memory. Su Zifang felt more and more the horror of S-class cuisine.

Lu Renjie's evaluation is like a narration floating out of his memories, with the picture of him eating duck blood vermicelli soup. It's almost a clip cut out of a food documentary.

A bite of vermicelli, smooth and elastic, with the fragrance of duck soup, mixed with duck offal inside, soft and glutinous and crispy, all kinds of flavors are fused, and the oil is full of happiness when people bite it.

Eating fried tofu alone, the soup is a little hot when it is full, you have to blow it carefully a few times, and then squeeze out a part of the soup before you can swallow it. Tofu and duck fat are mixed together, like biting into crispy roast duck skin, and every bite oozes mellow duck soup.

The duck blood is eaten alone, delicate and tender, and the roughness of the fried tofu complements each other, and the blood itself is not seen at all, but there is a kind of thick and delicious duck soup.

Su Zifang had a flash of inspiration in his mind.

Yes! It's oil!

Every ingredient in the duck blood vermicelli soup is closely related to duck fat.

The delicacy of the outer layer of the vermicelli is duck fat, the duck fragrance of fried tofu is duck fat, the crispy and fragrant glutinous duck on the duck offal is still duck fat, the deliciousness of duck blood is duck fat, the sweetness of the soup is still duck fat, and even the green onion and coriander floating on the soup noodles are floating on a thin layer of oil!

Although the ingredients are independent of each other, they are all made of duck fat that is closely linked together to form a whole.

This harmony of blending the ingredients in one is a unique skill that has been passed down for many years in the duck blood vermicelli soup.

After comparing it with his duck blood vermicelli soup, Su Zifang finally understood why he had a sense of incongruity.

In order to make the soup bright, he deliberately filtered out the excess duck fat, but he didn't expect this to become the biggest failure of the whole bowl of duck blood vermicelli soup.

Thinking about the joints, Su Zifang also understood Xue Xinjian's evaluation: If it weren't too processed, it should be able to enter the Michelin list.

Just now on Rich Road, he also saw the division of labor in the other party's kitchen.

One person is responsible for boiling the duck soup, and he keeps stirring with a long-handled spoon to make the stick bones and duck rack flavor in the duck soup more incorporated.

One person is in charge of scalding the vermicelli, and the vermicelli that is mixed with duck fat and soup stock to bring out the flavor is handed over to the next process.

One person is responsible for the feeding, a spoonful of duck blood, a spoonful of duck gizzards, a spoonful of duck heart, and a spoonful of green onion and coriander, the quantity is almost the same, as if it was weighed with a scale.

One person is responsible for adding the soup, and the big iron spoon is only a single click, and it is a bowl full of white soup, and the duck fat instantly wraps and soaks all the ingredients, exuding a seductive aroma.

One person is responsible for serving it to the diners, and if it is a deluxe version, they also have to take a salted duck from the side and bring it together.

This assembly-line workshop optimizes each step to the extreme, and the taste of the food born can also maintain a level, but it does lack something that can become S-class, that is, the awe of diners.

Although the owner has worked hard to adjust the soup base according to the season, and even added cucumbers to make up for the light taste of the soup, as a snack, it no longer has the fireworks that were originally born.

Su Zifang has never eaten duck blood vermicelli soup, but he has eaten haggis soup at the door of his house.

When he was a child, he often went to the haggis soup stall set up by an old couple at the door to eat breakfast, and the old couple in charge of the spoon cleaned up the stall neatly every day, spread a large advertising cloth on the ground, and set up an oilcloth shed on the top, not afraid of the sun or rain.

The small tricycle is full of supplies for the stalls: folding tables and benches are a stall that can accommodate 10 people.

The old couple took a lot of effort to boil the mutton soup, they all bought the newly delivered mutton bones every day, and used the best ribs and leg bones to make the soup, and each sip could drink a full of bone marrow flavor. Sprinkle with green onion and coriander, relieving greasy and endless aftertaste.

With the sauce made of sand ginger, shallots, chili sauce and dead noodles baked in the earthen oven, Su Zifang was able to eat a sea bowl when he was in elementary school.

After going there many times, every time the old couple saw Su Zifang, they would say hello happily and ask first: "Or more lamb belly and less liver, more green onions and coriander, do you want dry chili peppers?"

Now that I think about it, in addition to the deliciousness that makes his mouth water, this closeness is also the reason that he can't forget for a long time.

"Hmm...... The more I talked, the more I wanted to eat it!" Su Zifang looked into the distance with some nostalgia.