As a famous restaurant in Guangdong Province, Kaiyuan Restaurant has a history of more than 20 years and is the most authentic Cantonese restaurant in Jingling City.

After all, within the scope of Guangdong Province, everyone is a top hand to praise Kaiyuan Restaurant, and in Jingling, you can only get one: "Oh, that Cantonese cuisine is okay". Compared with the two, the chef of Kaiyuan Restaurant must also be holding his breath in his heart.

Judging from what Su Zifang knew, Kaiyuan Restaurant took out a seafood banquet in the first game, and the semi-final was a blue crab banquet.

As a restaurant in Guangdong Province, Kaiyuan Restaurant has two extremely ingenious moves.

First of all, Jingling, as an inland city, does not have the tradition of seafood banquets, but with the development of logistics and people's living standards, coupled with the influx of fish from surrounding cities, Jingling's seafood has developed relatively rapidly in just a few years, and there is a great trend of prosperity. Kaiyuan Restaurant has made a name for itself with its seafood banquet, and it is not much of a problem to serve as a representative banquet in a rich place like Jiangnan.

The second point is that Jingling has a tradition of eating shrimp and crabs, and even a famous crayfish production area in the country, and the introduction of blue crab feast and whole shrimp feast are more in line with the acceptance of the people, and even can stimulate the economic development of the surrounding coastal cities and fishing grounds internally.

Another key point is that the seafood banquet and blue crab banquet of Kaiyuan Restaurant are all changed according to the taste of Jingling after the master from Guangdong Province has been boiling in Jingling for more than ten years. In Jingling, it is indeed a high-grade banquet.

Especially the blue crab feast, according to Xue Xinjian, Ke Pengyi shared the evaluation of the blue crab banquet of Kaiyuan Restaurant in the group of food critics, with only one sentence.

It's rare to see in my life.

You must know that this is actually the same thing when ordinary people say this, but if Ke Pengyi says it, it is really rare to see in his life.

The blue crab banquet dishes of Kaiyuan Restaurant are all blue crabs from the estuary of the Pearl River Delta, which have to undergo thirteen molts in a lifetime, and the blue crab banquet is made with these crabs at different stages.

Salt-baked dying crabs, made of salt-baked female crabs that have not been mated, crab roe quicksand, full of fat, and full of aroma. The double-shelled crab is baked with green onion and ginger, the shell is hard, the inner shell is crisp and tender, and the taste is excellent. Adult crab (ròu) is delicate, yellow and full of oil, and it is most refreshing to eat when steamed. The crab is thick, and the green onion and ginger are fresh and forgetful.

But the most important thing is a butter crab, crab (shēn) is full of butter, showing a very beautiful orange-yellow color, after steaming, the ointment is sweet and tender, the aroma of crab oil and crab paste complement each other, even Ke Pengyi praised this as the best butter crab he has ever eaten.

That's something to think about!

Because the probability of the occurrence of butter crab (shēn) is not high, it is difficult for most restaurants to achieve a stable supply, but the branch of New Century Restaurant in Jingling can provide a certain amount of butter crab every day when it is in season, which directly reflects the strength of New Century Restaurant's supply chain, which is a symbol of brand and strength for a seafood restaurant.

Moreover, if you look at the strength of Kaiyuan Restaurant, the auditions and semi-finals are only seafood-related dishes, and the best Jingling-style new Cantonese cuisine has not yet appeared. If you want to use new Cantonese cuisine for a banquet in the finals, the result is really uncertain.

Su Zifang reopened the menu, and at the recommendation of the waiter, he added two more dishes of brine platter and braised (rǔ) pigeon, which are said to be signature dishes, planning to taste the banquet dishes of the New Century Hotel by the way.

Most of these high-end restaurants have clear requirements for serving time, and some of the most in-demand dishes will be prepared in advance, Su Zifang feels that he has already served two dishes in less than 20 minutes after ordering.

红烧 (rǔ) pigeon and cinnabar angelica, jujube kernel, cypress kernel, pig heart soup.

Su Zifang tasted the pork heart soup first.

All the ingredients are stewed in the pork heart, and then cut before serving, which has a very strong compound aroma.

There is no strange taste in the mouth, it is the taste of various ingredients, the pork heart is salty, there is not much cinnabar, and it is impossible to tell whether it is dissolved or stained inside, and there is no special fragrance, or it may be covered. Angelica and jujube kernels are full of original flavor after eating, and finally drink a spoonful of soup, and my heart is instantly warm.

The unique taste of gastrodia makes the whole dish feel a little more dark cuisine, with some smell, and even the taste with Codonopsis has become a little strange, but knowing that this is the taste of gastrodia (shēn), Su Zifang did not make a fuss, and pretended to calmly taste a piece of cow (ròu), and silently put down his chopsticks.

I'm sorry, but this kind of medicinal diet is too much for him to bear.

If he needed to drink such a medicinal soup one day to improve, he felt that he should rather drink medicine or get injections.

The only (rǔ) pigeon tastes okay, but the B+ level is also a little sorry for the name of this signature dish.

Su Zifang lost his appetite after eating two pieces, put down his chopsticks and began to wait for the final brine platter.

On the contrary, it was Shen Anyan who carefully pinched a few chopsticks before she reacted, and Su Zifang stopped early, so she put down the chopsticks.

"What's the matter, isn't it delicious?"

"It's not as delicious as I imagined, and I feel like I'm not working hard enough. Su Zifang said truthfully.

"I just think the ròu soup is a bit weird, and the other two are okay. Shen Anyan is not a picky eater, and evaluates seriously.

Su Zifang was just about to speak, when the waiter's voice sounded.

"The brine platter is here, please be careful, serve it here!"

Su Zi put the shēn on his side, watched the waiter put a plate of brine platter on the table, his eyes were a little surprised, and he called out to the waiter who was leaving.

"Who made this goose?"

The waiter was stunned when he heard this question, and was stunned for a few seconds before he thought of speaking: "Hello sir, this is the braised goose made by our chef, may I ask if there is any problem?"

"This one is not qualified, change one. Su Zifang said lightly.

"But sir, you haven't tasted it yet, how do you know that this dish is not up to standard?" the waiter asked, seeing that Chu Ci didn't seem to be joking, owing (shēn).

On the side, Shen Anyan also didn't understand a little, and handed over an inquiring look.

Su Zifang is really grateful for this, Shen Anyan never interrupts Su Zifang when there are outsiders present (qíng), but just supports it silently, and any opinions are exchanged privately.

In order not to make herself look so evil, Su Zi spoke up after the waiter explained.

"This braised goose is not clean to the bones, and the skin is not marinated out of the sauce color, and the inner (ròu) texture is also a little white, at a glance, you can know that there is not enough time to marinate, and this tofu and egg presentation is not so regular, I don't think it is like your chef made it, why don't you ask?"

Su Zifang didn't say a word loudly or get angry during the whole process, and looked at the waiter and nodded after smiling, as if saying something inconsequential (qíng).

The waiter's face changed when he heard this, and he quickly asked into the headphones.

Half a minute later, the waiter respectfully apologized.

"I'm sorry, sir, I've just confirmed with the back kitchen that this dish is indeed not made by the chef, but the second chef's practice dish has been mistaken, why don't we give you a new one, and this dish will be handled as a free order?"