Even though there were already pre-dinner side dishes to foreshadow, Li Yu and Soho were still surprised by the delicacy and deliciousness of the main dishes in the back.

There are a total of eight dishes, each of which makes Li Yu breathtaking, and Soho is also very happy.

Just a smoked chicken that looks ordinary, the program inside is absolutely unimaginable. If it weren't for the introduction of the young lady, they would never have known about the cumbersome procedures.

First of all, the selection of raw materials must be bamboo chicken, which is the most tender among chickens. Then boil the bone broth with stick bones and cavity bones as raw materials in advance, and hang it until it is rich and bright, and it takes five hours to boil the soup in this step.

The pickling is full of details, fennel, pepper, star anise and other spices and salt are stir-fried until fragrant, and then finely ground to release the rich flavor of the spices. After that, the fine powder is smeared on top of the processed bamboo chicken, and it also needs to be rubbed inside and outside, starting in half an hour, and then standing for four hours after the application is completed, waiting for it to slowly absorb the flavor.

After that, it was to make braised soup, and listening to the young lady's narration, Soho felt that she was crying with hunger.

"The braised soup made by our master can actually be used to marinate all kinds of meat, such as elbows, pig's trotters, stick bones, etc., and the taste is very delicious. ”

"First of all, you need to mix sesame oil, edible oil and lard to make the oil base, add green onion and ginger when the oil temperature is hot, and then put in 18 kinds of small ingredients such as ginger, grass fruit, cinnamon, cardamom, and dried chili. After frying, add a little soy sauce, rice wine, rock sugar and salt to taste, and finally add the bone broth that we have hung in advance. ”

After that, the pickled bamboo chicken is cleaned, the marinade is washed, and shiitake mushrooms, guiyuan, lotus seeds, wolfberries, and jujubes are added from the opening. At this time, you can put it in the braised soup and cook it in a casserole for 20 minutes, and then simmer for another 40 minutes after cooking. ”

A smoked chicken takes twelve hours to prepare, can it not be delicious?

"In the end, our master smoked and roasted in the most primitive way, jasmine tea, pine branches, sugar, white rice, sawdust, ......"

Listening to the young lady's appearance, Li Yu couldn't wait for a long time, just looking at the color of the smoked chicken, he was already drooling three thousand feet.

It is absolutely not an exaggeration to say that the bamboo forest chicken sealed with sesame oil is red and yellow at this time, which is very beautiful, and the black of the smoked roast cannot be seen at all. And the surface is smooth, not shriveled at all.

Eat!

The moment he entered the mouth, Li Yu felt that his taste buds immediately exploded.

The full aroma of chicken is intertwined with various spices, and a symphony of taste is staged in his mouth.

Fragrant but not greasy, spicy but not numb, rich in flavor but with a strong layer, there is no sense of dry firewood.

As far as chicken is concerned, this is definitely the best Li Yu has ever eaten since he was a child, and the marinating and secret marinating make the taste of chicken every day above the fiber.

I really can't get tired of eating, and I don't get tired of it.

Awesome!

The selection of bamboo chickens is an eight-month-old rooster, and a dish is only about 500g.

However, there are seven other dishes waiting for them to taste, and they are naturally reluctant to fill their stomachs too much.

The dishes came up one by one, and after they finished tasting the first dish, the young lady walked lightly to the side room to get the next dish, the temperature was suitable, and the best time to eat was controlled.

Next is a stewed dish called Peach Blossom Pan. There are more than 10 kinds of shrimps, carrots, green beans, mushrooms, and winter bamboo shoots, among which the pot is baked by the chef himself.

The reason why it is called peach blossom pan is because the soup made with tomato sauce and various vegetables is very bright and like peach blossoms.

After waiting for the pot to finish, pour all the stewed vegetables on top, and there are a few golden yellow slices of pot rice in the bright color, like a blooming peach blossom.

Leave it for a few minutes and then taste it, the umami of the soup completely soaks the pot, the shrimp is very tender, the pot is crispy and delicious, the soup is sweet and sour and appetizing, very powerful.

It's absolutely beautiful to bubble.

As a tradition in Chinese cuisine, a meal is never complete without a single fish.

The most C-position dish in this lunch must be the "with you" served by the young lady.

In fact, it is a watercress fish, but the skill in it is definitely not comparable to the ones you usually eat.

The red soup alone and the bright surface are enough to embarrass the chef.

What made Li Yu clap even more was that the piece of fish meat that the young lady scooped up for him and sent it to his bowl trembled slightly, and the fish meat trembled.

It can be said: "Bright oil and bright fat fish, the meat is tender and trembling!"

After the entrance, it makes him have an endless aftertaste, and it is definitely a proper taste enjoyment.

The tender fish that melts in your mouth and the spicy and delicious fresh sauce are combined in your mouth, so that the taste quickly reaches the brain, and the whole person is excited.

Listening to the young lady say that it was marinated first, then fried, and finally stewed out of the fish, it is no wonder that the outside is charred and the inside is tender, and it is distinct. In particular, the masters pour the sauce into several batches to dissolve the watercress soup and adjust the concentration to the right level, blending all the flavors together until the person in charge feels that the taste and taste are visually perfect.

Every dish after that was enough to make Li Yu feel that this experience at the store was worth the money, and delicacy and cumbersomeness were Li Yu's greatest feelings.

Not only is it the delicacy of the professional chef, but also the guests who taste the food are required to taste it slowly, and the sense of ceremony is full.

For example, there is a dish called "National Banquet Crab Meat with French Foie Gras Egg Exhibition Cold Starter Plate", which requires Soho and Li Yu to mix crab meat with Dazhejiang red vinegar and light soy sauce to eat, although they are all operated by two waiter ladies, but it still makes the two of them have a sense of participation.

The small eggshell is filled with foie gras and caviar, and then paired with the crab meat sauce, the mouth is satisfying and amazing.

When the young lady served a soup bowl the size of an ancient tea cup to the two of them, the two were reluctant to destroy it after listening to the production process.

The "Fairy Grass Silver Chrysanthemum Soup" looks like the soup as its name suggests, with a green vegetable, yellow-white chrysanthemums and a few red particles dotted with it.

But who would have thought that the nearly transparent chrysanthemum was cut with a piece of pudding-like tofu, and after 108 knives horizontally and 108 knives longitudinally, it became a filament like a chrysanthemum.

In particular, the depth and thickness of the knife edge are the same, but the knife is not cut in the end, and it is still connected together when it is finally opened. Finally, when it is put into the chicken broth that was hung for 24 hours by a 3-5 year old hen, the tofu immediately becomes crystal clear.

"Wow, Li Yu, I don't want to eat at all. Soho looked at the soup in front of him and wanted to call it a beautiful handicraft. Is this for food? Should it be displayed in a museum?!

Li Yu was also full of reluctance, but he still ruthlessly used a spoon to destroy it, scooped it out, gently raised it to Soho's mouth and said, "It's okay, you eat me, I'll be a villain." ”

Su He looked at the spoon handed over by Li Yu, and for no reason thought of the scene of the two kissing last night, he instantly felt that his cheeks were a little hot, and he didn't have to think that it must be red and hot, even so, he bit it without hesitation, and lightly opened his red lips, elegant and sexy, and looked at Li Yu flustered.

"How's that?" Li Yu, who seems to be as stable as an old dog, is actually about to be taken away by Soho's sexy move.

"It's delicious, the chicken soup is very clear and not greasy at all, and it is really icing on the cake with the tender tofu, I haven't drunk such a delicious chicken soup for a long time, it's really great." ”

Soho was very satisfied, and Li Yu was naturally satisfied.

Among them, there is a "gold medal vinegar elbow", which broke all Li Yu's previous cognition of elbows. He has always been a fan of fatty pork, and even a little bit of it will make him feel disgusting, but today's dish directly opened the door to a new world for him.

Who would have imagined that elbows would taste without any greasy feeling at all?

But the master did it, and soaked them in Zhenjiang balsamic vinegar and rice vinegar for 24 hours, directly cracking the fat inside, and neutralizing the fat with sourness.

After that, it is covered with bacon and red oil cooking, which is completely fragrant but not greasy, and the fat and attractive to the extreme. It's a pity that each person only has one plate, which makes him unsatisfied, just the red oil and bacon cooked for bibimbap, Li Yu estimates that he can serve two bowls of rice, not to mention the soft glutinous elbow meat.

Here, Li Yu also ate the "Buddha jumping over the wall" that he had only seen on TV, but the practice of Buddha jumping over the wall varies from person to person, and the young lady said that they ate a lite version. The main raw materials are beef, sea cucumber, morel, abalone, shark fin, scallops and other 18 kinds, a variety of preparation treatment, stewed for 24 hours before there are two small bowls in front of you.

And this is a kung fu dish, those high-end ingredients need to be simmered to remove impurities and remove the smell, the process is extremely complicated, time-consuming and laborious, and non-top cooking masters will never dare to touch it.

Li Yu and Soho have not yet started to eat, they are aroused by the fragrance transmitted from the soup cup, and the Shaoxing wine altar where the simmering Buddha jumps over the wall is a lotus leaf, and the lotus leaf is slightly opened, and there is a wine fragrance mixed with various aromas, and the fragrance floats in four seats.

Only after they eat it in their mouths do they know what is delicious in the world, looking at the soup is thick and brown, but the taste is thick but not greasy, rotten but not rotten, and the aftertaste is endless, as if hooking you to let you eat it one bite at a time.

The last dish is also the famous dish of the master chef, and it is also the master's best dish "lion's head for the state banquet".

After the beef with three fat and seven lean is cut into the size of pomegranate seeds by hand, the tendons are cut off one by one, chopped into meat puree, and then repeatedly beaten to form a meat filling.

The secret soup is a core secret, and the young lady didn't elaborate, but Li Yu and Soho had already thought of the cumbersomeness and delicacy in it.

Just look at the fried golden-red meatballs, you can see one or two, the delicious soup and the delicious beef are mixed with each other, each bite is full of strength, delicious flavor, and unique taste in the world.

Eight dishes, the raw materials are all common, but let the two of them eat the feeling of a palace feast, from knife work to production, from processing to cooking, Li Yu now understands the breadth and profundity of Chinese cuisine. Soho kept his little hands on the go, taking one bite after another, his stomach was obviously filled, but he was reluctant to stop eating.

The two of them ate with relish, lingering, and in the end, they felt a sense of remorse in their hearts: "What if you eat so delicious today, what if you can't eat it in the future?"

Thinking of this, I was sad, and my heart was full of reluctance.