"Yo, roast suckling pig!" Pei Shenghua can always say the words of amazement in front of everyone.

"Gundolphin, this is a dipping sauce, please use it slowly. The waiter said, "Do you need to cut it for you?"

"No, let's just do it. Pei Shenghua laughed, a few of their tables were either professional chefs or senior diners, and they were afraid that they would make others laugh at them.

The waiter also put the iron plate where the knife was placed on the table, Pei Shenghua handed Tong Deyan a knife, picked up one himself, and said, "Old Tong, cut it together?"

"You save it, have you ever eaten a cannon dolphin, don't go blind, I'll cut it." Tong Deyan said, stood up, aimed the knife at the pig's belly, and cut the pig's belly with a knife, which was clean and neat.

The pork belly is rich in ingredients, and it has absorbed the fat of the stock and suckling pig, and the fragrance is fragrant. Tong Deyan cut a few knives on different parts of the suckling pig to separate the meat of each part, and the pork was still sizzling when it was cut, scorched on the outside and tender on the inside, just listening to the sound was extremely attractive.

"Connoisseur, Lao Tong, it seems that you usually eat less!" Pei Shenghua sighed.

Tong Deyan turned his gaze to Xu Cheng's table, except for Xia Muqi, the diners at the table were definitely not as professional as Tong Deyan in terms of cutting the porpoise.

"Need help?" asked Tong Deyan.

"I'm sorry to trouble Master Tong. One diner laughed.

In terms of treating diners, Tong Deyan and Xia Muqi are still very similar, the chef does not need to give face, but the diner must have a good attitude towards the guest.

As before, Tong Deyan's hands moved quickly, and after a few knives, the porpoise on the table was well cut. After dealing with the porpoise, Tong Deyan sat back in his place, eating vegetables as if nothing had happened, and he was in a good mood and praised Pei Shenghua for how well Jiang Weiming's porpoise materials and heat were controlled.

Chef at the other table: ......

They all know in their hearts that for some reason they have offended Tong Deyan, and a few of them are puzzled, obviously the bad words are said behind their backs, how can it be as if Tong Deyan knows everything. The two chefs with knives at the next table were already embarrassed, looking at each other and hesitating.

As the saying goes, it's not terrible to bump shirts, who is ugly and who is embarrassed. People have to die more than people, and goods have to be better than goods. These two happened to be in a situation where they were ugly, dead, and thrown.

With Tong Deyan Zhuyu in front, the two of them will look a bit of a trick when they cut the porpoise, and the people sitting there are either chefs or food critics, and this one will be embarrassed and embarrassed.

"What's the matter, you two can't look down on the cannon dolphins in this store, and you don't even want to cut them?" Tong Deyan began to stir up trouble.

Pei Shenghua sat and ate pork, eating pigs with relish.

The arrow had to be fired, and the two chefs with knives could only grit their teeth and start cutting hard.

The technology is actually okay, but compared with Tong Deyan, it seems to be a bit of a class.

"This dish of pork is a bit interesting, the ingredients in it are fresh enough, the duck meat should have been roasted in advance, the pigeon meat is brushed with honey, and it can be mixed with pork to eat a jujube fragrance, wonderful!" one diner praised.

"It should be made by filling the jujube into the pork belly with the ancient method and then refilling. Xu Cheng analyzed, "It's the first time I've eaten this kind of practice, which is an eye-opener." ”

"It's the first time I've eaten it, but I didn't expect this jujube and suckling pig to be a perfect match, and I don't know which master made it, I have never seen this practice before. The diner chimed in.

"This is the old method of Taifeng Building, which is passed down from family to family, and never passed on. Xia Muqi said.

"Old way, Master Xia, what do you mean is that the owner of this house is Mrs. Li's ......" Some diners know the origin and past of Xia Muqi and Taifeng Building, and also know the relationship between Jiang Huiqin and Taifeng Building.

"The thing is returned to its rightful owner. Xia Muqi said.

The diner suddenly realized.

"What will be returned to its rightful owner?" asked the man next to him.

The diner whispered to him to explain the intricacies of the relationship.

"What are you talking about over there?" Pei Shenghua was happily eating, and at the same time, he was keenly aware of the gossip around him.

Tong Deyan ignored him, his chopsticks paused in the air, and his eyes kept looking ahead.

Pei Shenghua followed his line of sight and saw five waiters, each holding a casserole in their hands, the lid of the pot was tightly covered, and no trace of flavor came out.

"My good girl, it won't be what I think, right?" Pei Shenghua said softly, "Five at a time, luxury." ”

"What does it look like?" Zhu Chang looked up and saw the casserole in the hands of the five waiters, and was also stunned, "It seems to be the way you think." ”

"What does it look like?" asked the chef next to him curiously.

"You'll know right away. Zhu Chang said.

The press table was also attracted by these five casseroles, mainly because these casseroles looked quite large, and when they thought of the extra-large casserole with eight-treasure porridge served before, the reporters who made a living by making up stories couldn't help but think about it.

"Isn't it porridge the last course?" said a reporter who works for a news website known for making up stories.

"It's too perfunctory if it's porridge. ”

"Maybe the porridge in this shop is a specialty, I think the eight-treasure porridge that Mr. Xu ordered just now is quite good. ”

"It makes sense, it's quite reasonable to drink some porridge to relieve greasy after eating the porpoise. ”

“……”

The casserole was served.

"Tile altar carved chicken, please use it slowly. The waiter lifted the lid.

Most of the faces of those present changed, from surprise and disbelief to waking up from a dream and finally to ecstasy, and some laymen picked up their cameras and camcorders to take pictures without knowing what the dish meant.

"You don't need to shoot this dish, you better sit down and enjoy it. The reporter of the food magazine who was talking to Reporter Hu before said, picked up the chopsticks, sandwiched a chopsticks of Huadiao chicken, and put it in his mouth, looking intoxicated.

"Reporter Fu, what do you mean by this, what's wrong with this dish?" asked Reporter Zhu, who was admitted to the hospital because of a perforated stomach, and was attacked by Jiang Shoucheng with a stunt money.

"Reporter Fu is right, as long as the name of this dish is written out, it is enough to make a sensation, it is this taste, it can't be wrong, everyone should sit down and eat the dish. I'm afraid that if we miss this time, we won't have a chance to eat again. Xiao, who was in contact with Jiang Shoucheng because of his elderly mother's cerebral infarction hospitalization, and was still attacked by money, also picked up chopsticks, sat down, picked up a piece of Huadiao chicken, and tasted it like an ordinary diner.

The other reporters sat down as if they didn't understand, picked up chopsticks, and thought about eating a piece first, and after eating, they used their mobile phones to check what was unusual about this tile altar carved chicken, and it was enough to make a sensation with just one name.

As soon as the dish was eaten, everyone forgot their previous thoughts, what mobile phones, what information were all left behind, and there was only Huadiao chicken in their minds, only the golden buttery and attractive chicken nuggets in the casserole.

All the journalists screamed in their hearts.

it, it's delicious!

This Huadiao chicken is damn delicious!

There are actually gorgeous flower carved chickens in the world!

Fat and thin, fresh and smooth, sweet and attractive, and that special aroma, eat into the mouth, remember, this wonderful taste, the perfect fusion of wine aroma and chicken, fat and juicy taste, jade plate delicacies are nothing more than that.

In their opinion, Taifeng Building is just a newly opened high-end restaurant, and it doesn't matter if they eat it or not, but they regret it after tasting the tile altar carved chicken.

Looking at the table full of half-cold dishes, their hearts are as cold as the dishes on the table.

Why, why did they miss the whole table for the last full table of feast photos!

What did they just do?

Take a picture.

Shoot the decoration.

I want to write it.

Talk about gossip.

Cameraman Xiao Tang crossed two lines of tears in his heart.

Reporter Hu looked at the cannon dolphin on the table and wanted to cry first.

Wait, the porpoise, the porpoise hasn't moved the knife yet, it should still be hot inside!

Reporter Hu woke up like a dream, ecstatic, and started shooting.

"You ...... Who will cut the porpoise?" asked reporter Hu.

For a moment, all eyes were focused on the cannon dolphin in the center of the table.

The color is like amber, and it is like real gold.

It's delicious at first sight!