As soon as I took my mouth, I felt a refreshing aroma exploding in my mouth, just like an aroma bomb bursting in an instant, overwhelming Zhou Kun's fans.

A good silver bottle burst through the water slurry, and the iron rider stood out with a knife roar!

Then with the rich aroma comes a sweet taste, different from the uninhibited aroma, this sweet taste is quite clear, a little bit of jasper, but also with a little shyness and a little expectation.

It's like a bubbling spring in the mountains, and it's like a small flower blooming in the heart.

Zhou Kun began to press the skin of the osmanthus smoked fish with his teeth, and what he felt was crispy, fragrant, crispy, and elastic.

The crispy crust is reminiscent of my favorite snack when I was a child, Miao Crispy Corner, which is also so fragrant and crunchy, that you can't stop taking a bite at all.

The taste of the crispy elasticity reminds Zhou Kun that this is actually made of fish skin, and the unique smoothness and Q elasticity indicate that it is full of collagen.

The taste of the fish does not seem to be as amazing as the skin of the fish, and there is only a simple tender word.

But just like the Xuantie swordsmanship in Dugu's defeat, the heavy sword has no edge, and it is clever and does not work, and it breaks ten thousand laws with one force.

You only need to bring out the tenderness to the extreme, and you don't need any other modifications. One cannot but admire the ingenuity of the chef, where all the flavor essence is locked in the skin of the fish, and then carried through the most unpretentious fish flesh, bringing out the flavor completely.

Cow is just one word, love is only said once.

In addition to frantically playing chopsticks, Zhou Kun has no other way to express his love for this dish. At this time, even the little assistant Wang Feng was no longer submissive, and dared to compete with Zhou Kun for the few remaining pieces of smoked fish.

I have to feel the power of food, and it is terrifying!

In the blink of an eye, the smoked fish, which had been specially folded into a clever shape, fell into the belly of the three of them and disappeared in an instant, leaving only a smooth empty plate and a small flower for decoration.

Looking at the flower that was left behind, Wang Feng's chopsticks were lifted and put down, so he didn't have to worry about whether this flower could be eaten or not, why it looked so tempting!

Fortunately, the waiter came in and stopped Wang Feng's crazy behavior in time, took the empty plate away in his reluctant gaze, and then served a new appetizer, mustard lotus root slices.

This dish can be said to be quite innovative, generally speaking, if you eat lotus root slices in Jiangsu, Zhejiang and Shanghai, you generally eat sugar lotus, and the emphasis is on a sweet and crispy one.

The mustard lotus root slices are completely different, the lotus root slices are rolled in the soup, and then put them in the mouth and bite down, crispy and rushing, feeling refreshed and refreshing.

Coupled with some pecans sprinkled by the chef, it is the finishing touch, which makes the stomach that was a little lazy at the beginning of eating two dishes suddenly stimulate new vitality.

It's as if the wind is roaring, the horses are roaring, the Yellow River is roaring, the Yellow River is roaring, and it looks like I can still eat if you don't stop me.

The ones that came up in the back were hard dishes, and there were three big dishes lined up in one go, roasted sea cucumber with green onions, braised snowflake beef and Iberian black pork roll with pepper and ma, each dish was full of color and flavor, and Zhou Kun's index finger moved.

The essence of eating ingredients such as sea cucumber is not only in the sea cucumber itself, but also in the fresh breath that hangs out from all other ingredients together, so as to achieve the harmony and unity of all ingredients.

This is a bit like the monarch and the minister in traditional Chinese medicine, an excellent chef must learn how to reasonably arrange and dispose of ingredients, neither noisy nor completely without a sense of existence, to achieve a clear sense of hierarchy in the taste, this is the real pinnacle of the realm.

It's like peeling off your heart layer by layer, and the different flavors have to bloom layer by layer, and finally collapse with a thunderous momentum, entering the great harmony of life.

The most taboo is that all the ingredients are mixed together, and you can't eat a sense of layering, such a dish has no soul.

Like tonight's roasted sea cucumber with green onions, it is worthy of Lan Xuan's first dish, and the layering of the taste is handled just right. Eating sea cucumbers, the mouth blooms in turn is the fresh breath of old hen, ham, tube bone soup and seafood, and finally returns to the soft and glutinous taste of the ingredients themselves.

With your eyes closed, it's as if you're not eating sea cucumber but eating Dongpo meat, so crispy and refreshing, the burst of sauce can only be said to be worthy of its name!

Perhaps it was the royal dish such as roasted sea cucumber with green onion that was too domineering, resulting in the fragrant lips and teeth and the full flesh of the braised snowflake beef could only be overshadowed in front of him and bow down.

As for the Iberian black pork roll with pepper ma, it should have inherited the strong and unyielding spiritual will of the pig, and it is a dish with a soul at first glance.

The meat chews in the mouth with a milky flavor of bursting juice, and the delicate meat is hard to eat the feeling of Wagyu beef, it is safe to say that this pig must have had a good life before his death, and he should have listened to songs and massaged on weekdays.

After eating a few big dishes, what came up was the staple Wagyu black truffle fried rice, the rice grains were distinct, and the Wagyu beef grains made the rice chew out a little fat aroma in the mouth, with the unique fragrance of black truffle, so that Zhou Kun was very happy to eat.

Finally, there is a platter of fresh seasonal fruits, nothing strange and strange, just the more common cherries, strawberries, citrus, and cantaloupe, but they are fresh and refreshing.

The three people drank a bowl of osmanthus lotus root porridge again, quite Qiantang characteristics, lotus root porridge is thin, lips and teeth are fragrant, after drinking, the whole person is lazily lying on the chair and does not want to move.

"It's really comfortable. Liu Jian said while rubbing his stomach with a toothpick.

"No, I had a good meal today. Zhou Kun also looked like I was a salted fish, and gave up struggling.

Wang Feng obviously ate very well, but he didn't dare to be as casual as Liu Jian, but nodded obediently: "The land picked by Mr. Zhou is indeed extraordinary, and he was really taken away today." ”

"Haha, where is this today, there is still fun in the back. "Zhou Kunle is happy, there is a feeling that the big brother is with Ma Zailang.

"Yo, do you have any other arrangements behind Mr. Zhou? It seems that I am really going to open my eyes today. Liu Jian is also curious, could it be that he also has the opportunity to experience it today, no, criticize the feast of capitalism?

Thinking of the glamorous and absurd plots that I heard some seniors talk about before, the Russian turntable, depth charges or something, what should I do with a faint little excitement!

No, you have to be restrained and criticized, Liu Jian secretly warned himself that he must participate with the indignation in the heart of a person with a conscience.

"You'll find out in a moment. Zhou Kun sold a pass and smiled mysteriously.