"Brother Jun, what do you want?"

Yang Linlin blinked her eyes and said, "But I want to eat it too!"

"Hahaha, I suggest you two rock-paper-scissors, whoever wins eats. Yang Fei proposed.

"Okay, I agree. Yang Linlin nodded.

"Come on!" Zhang Jiajun smiled slightly, "rock-paper-scissors!"

"Haha, I won!" Yang Linlin laughed.

"Ahh

"Hahaha, Brother Jun, is it a shame that such a big boss as you still grab something to eat with a little girl?" Xue Yuanqing laughed.

"Hmph, we worked hard to get that fragrant pork. Zhang Jiajun pouted.

"Hahaha, I didn't expect you to have such a cute side, Brother Jun, come and take a photo. Yang Fei laughed, and immediately took out his mobile phone to take a picture of him.

"Ahh Zhang Jiajun shouted.

"Hahaha. Yang Fei laughed.

"Master, let's take a look at the second course, I'm looking forward to it. Yang Linlin looked at Lu Yongliang expectantly.

Lu Yongliang smiled slightly and lifted the lid of the second dish, a square piece of meat, each with a layer of yellow skin on it.

What kind of dish is this?

Yang Fei and the others looked at this dish suspiciously.

"It's ...... Crystal trotters?" Zhao Yaxin asked.

"Crystal trotters!" Ji Rou nodded, she had eaten this dish, and introduced: "Crystal trotters, also known as crystal trotters, is a famous dish in Zhenjiang, with a history of more than 300 years.

When eating, it has the characteristics of lean meat crispy, fatty meat is not greasy, crispy and tender, etc., accompanied by ginger shreds and Zhenjiang balsamic vinegar, it is a unique flavor. ”

"Yes, there's a poem on this crystal hoof. Zhang Jiajun said: "The scenery is infinite, and I love Jingkou meat roast more, which is not greasy, slightly crispy, fragrant, and red and tender crystal dishes." ”

"It looks delicious. Yang Linlin didn't care what they said, she licked her mouth.

"It's the first time I've eaten this crystal trotter ......," Liu Yan swallowed.

"Well, it's delicious. Yang Linlin has already moved her chopsticks.

"I'll taste it. Liu Yan also picked up a piece and put it in her mouth, and immediately gave a thumbs up, "Great!"

"Well, it's delicious. "Yang Fei also tried it, and it tasted really good.

At this time, Lu Yongliang unveiled the third course.

Yang Fei's gaze moved to the third course.

It's a plate of roast duck.

"I know this dish, it's Wuwei smoked duck, my favorite dish, wow, tonight I have a mouthful, this dish is a famous dish!" Liu Yan recognized this dish at a glance.

Wuwei smoked duck is one of the most representative dishes of Yanjiang cuisine, and it is also a traditional famous dish of Huizhou cuisine that is well-known at home and abroad.

It is also known as Wuwei plate duck and has a history of more than 200 years.

According to the records of Wuwei County: "Goose is often used in folk wedding banquets, and later changed to ducks", and there is still such a custom in the local area.

Wuwei smoked duck has a history of more than 200 years.

It is rumored that in the 39th year of Qianlong in the Qing Dynasty, the chef of Anwei Wuwei County used the unique method of first smoking and then marinating to cook the duck, the color of the finished dish was golden and buttery, the taste was delicious and delicious, and its preparation method and taste were unique, so the county was famous, so it was called "Wuwei smoked duck"

Later, it spread to all over the country, and by the end of the Qing Dynasty, it has been famous in the whole province and sold to various places, becoming one of the favorite special dishes of the people of Hui Province.

"Wow, it's Wuwei smoked duck!" Zhao Yaxin also knew about this famous dish in Hui Province, and then picked up a piece of duck meat and dipped it in the sauce, "It's so delicious!"

"Wow, master, are you from Hui Province, this Wuwei smoked duck is amazing!" Liu Yan said in surprise.

"I'm not from Huizhou Province, in order to learn this dish, I started with a famous chef in Huizhou Province for two years. Lu Yongliang smiled slightly.

"Two years, amazing. Yang Fei gave a thumbs up, and in order to learn Taoist cuisine, a master chef has been doing it for two years.

"I'll taste it. Zhang Jiajun took a bite and said in surprise: "Lao Lu, your skills have improved, it is better than what I ate last time." ”

"I made adjustments to the sauce. Lu Yongliang smiled slightly.

"Lao Lu, what about your specialty dish, why haven't you served it yet?" Xue Yuanqing asked.

"Specialty dish?" Yang Fei looked at curiously.

"Yes, Lao Lu's specialty dish is sea cucumber Wuchang fish. Zhang Jiajun swallowed his saliva as he spoke, and then said: "Lao Lu was originally named the "best chef in the country" with sea cucumber Wuchang fish and three other dishes, this dish is selected from the famous Fankou Tuantou of Liangzi Lake in Echeng as the main ingredient, with precious sea cucumber, made by braised techniques, set river seafood in one dish, the color is elegant, the fish shape is perfect, the fish meat is fresh and mellow, and the sea cucumber oil is lubricated and cool, adding a unique color to the Wuchang fish cuisine. ”

"Wow! Hearing that from you has whetted my appetite. Yang Fei smiled slightly and looked forward to it.

"Hahaha, don't worry, isn't this coming?" Lu Yongliang smiled slightly and unveiled the fourth dish.

A golden fish is surrounded by a circle of sea cucumbers, and the golden sauce that covers the flesh of the fish is very appetizing.

"Wow! it's so delicious!" Yang Linlin was the first to move her chopsticks, revealing a surprised voice.

"It's not a chef's specialty, it's so delicious!" Liu Yan also took a bite and her eyes widened suddenly.

"Old Lu really misses the taste of your fish, it's amazing. Zhang Jiajun praised.

"The meat is tender, tasty, good. Ji Rou also praised it.

"Chef Lu, can you tell us about the process of this dish? Zhao Yaxin asked.

"Hahaha, since you want to learn, then I'll talk about it briefly. Lu Yongliang smiled slightly, "Wuchang fish is clean, and the double cross pattern (7 to 9 knives on each side) on both sides of the fish body is placed on the plate. Slice the sea cucumber into large thick slices, put them in a pot of boiling water, and blanch them slightly. Shuifa shiitake mushrooms, cooked ham, lean pork, and raw winter bamboo shoots are sliced separately, and the rice is soaked in warm water and then washed and drained.

Put the wok on the fire, add 100 grams of green onion and ginger oil, cook until four or five percent hot, and fry the fish in the pan until golden brown on both sides.

Put the lean pork slices and rice into the original pot and stir-fry a few times, add ginger slices, Shao wine, sugar, vinegar, dried chili, 35 grams of soy sauce, 1 gram of refined salt, and boil the chicken broth.

Cover and move to medium heat and simmer until the fish eyes are protruding, the fish meat is flavorful, add 2 grams of monosodium glutamate when the soup is thick, put the fish into the pot, and leave the soup in the pot as stewed sea cucumber.

Put the original pot on the fire, heat the green onion and ginger oil, pour in the sea cucumber, and add the soy sauce. Refined salt, monosodium glutamate. After boiling the chicken broth and leftover fish soup, rice, cooked ham slices, raw bamboo shoot slices and shiitake mushroom slices, thicken them with wet starch, pour in cooked lard and pour them over the fish on the plate, sprinkle with green onions and pepper. ”

"Okay, thank you, Chef. Zhao Yaxin recorded it.

"No, if you are interested in learning to cook, you can find me, I am willing to teach. Lu Yongliang smiled slightly.

"Thank you, Chef. Zhao Yaxin thanked.

Next, Lu Yongliang opened the remaining dishes one by one.

Steamed Wuchang fish, West Lake vinegar fish, Dong'anzi chicken, mapo tofu feasted Yang Fei and others.

"Hiccup!" Yang Linlin burped, her face full of enjoyment, "It's so delicious!"

"I was really full tonight. Liu Yan touched her stomach and smiled.

"Brother Xue Jun, thank you. Yang Fei thanked, then looked at Lu Yongliang, hugged his fists and said, "Thank you, chef." ”

"It's fine. Lu Yongliang smiled slightly, and then said, "There is one last dish below, Feilong Soup!"

"Flying dragon soup?"

What's that?

Yang Fei and the others looked at Lu Yongliang curiously.

"What is a flying dragon?" Yang Linlin said curiously.

Lu Yongliang smiled slightly, unveiled the last dish, and introduced: "Feilong, also known as hazel chicken, is produced in Xing'anling. The dragon soup is made by removing the hazelnut chicken and removing the internal organs, and then cooking it in the broth, and there is no need to put any seasoning in the soup to maintain the original flavor of the soup. Flying dragon soup is delicious and nutritious, making it suitable for use as a nourishing soup. ”

"Wow! it's delicious!" Yang Linlin closed her eyes and savored the thick fragrance.

"This dragon soup is good. Ji Rou took a sip of praise and said.

"Well, the flavor is strong, and the aroma stays in the mouth for a long time. Yang Fei nodded.