Although the siu mai is not the same as Qi'an's taste, the taste is also okay, and it belongs to the kind that I occasionally order to try fresh, but I don't like it very much.

The level of shrimp dumplings and siu mai is almost a benchmark to test the quality of a morning tea chef. The shrimp dumplings in this shop are really good, sweet and fresh. The level of siu mai is also above average.

This made Qi An look forward to the next horseshoe cake and egg scattering.

Water chestnut cake is an old-fashioned Cantonese pastry, which is steamed with sugar water mixed with water chestnut flour. Because water chestnuts are also known as water chestnuts, they are called water chestnut cakes.

Looking at the small plate of horseshoe cake in front of him, Qi An nodded with satisfaction. His horseshoe cake seems to have been fried, except for the tea-like yellowish color of the horseshoe cake itself after steaming, and a slight layer of burnt golden yellow.

Pick up a small piece, the horseshoe cake is soft, and the chopsticks move slightly, and the horseshoe cake will be shaken one by one, just like the skin of the meat jelly is full of elasticity.

And when you eat it in your mouth, the first thing is the aroma of the oil on the browned side of the fried, and then you can feel the sweetness of the water chestnut cake. There seems to be a little bit of coconut aroma and the rich aroma of milk.

Almost without chewing with your teeth, gently sipping it with your tongue, this water chestnut cake has already melted in your mouth. When swallowed lightly in the throat, it turns into a trickle, and the sweet taste flows into the heart.

The only drawback, Qi An thought, is that it seems that the smell of the horse's hooves is completely masked?

Chestnut cake, of course, is based on the sweetness of water chestnuts as the main taste, and this water chestnut cake, the fragrance of water chestnuts is completely covered by coconut fragrance, milk fragrance, sweet sugar water and even oil fragrance.

The shop uses a wealth of ingredients, steamed and fried in oil, of course, in pursuit of a better taste, but I don't know what to do, which is the so-called painting snake.

After eating another piece of horseshoe cake, Qi An put the rest aside and didn't move his chopsticks.

At this time, the last dish of sugar eggs was also served. Egg syrups are fried foods that should not be served for breakfast, but sugar egg syrups are different, and they are very suitable for dessert after a layer of syrup when they are drizzled with a layer of syrup.

Qi An took a closer look, and the small portion of the egg was served in a small bamboo basket, and the blotting paper was placed in the bamboo basket. The fried eggs are golden in color and dazzling like gold in the sun.

Qi An knew at a glance that even if the taste of this egg loose was not good, it would not be bad. After frying, the surface of a good egg scatter is flat, just like this egg scatter without pores, so that the taste will not be bad.

There are many kinds of egg scatters, and the one in front of me is made into a twist style. A bite down full of egg aroma, the taste is a bit like the fruit grate in the pancake fruit, the bite is "clicky", but it is more loose, with the layering of puffed food, and there is some milky flavor and condensed milk taste.

Condensed milk, milk, sugar, lard, and gluten flour are mixed together to make an egg break, which is supposed to be sweet and greasy. But after being poured with a layer of syrup, it has the function of relieving greasy.

After tasting it carefully, Qi An found that the secret was the ginger juice in the syrup.

Instead of using the traditional method of putting egg syrup directly into the syrup and coating it, the restaurant chose to drizzle it with syrup, perhaps to make the ginger juice in the syrup not volatilize, so as to better enrich the flavor of the egg syrup.

After eating the sugar eggs, Qi An put down the disposable chopsticks in his hand, took out a piece of paper from the tissue box on the side, wiped his mouth, and took the teacup to take a sip of tea.

A good life, Qi An looked at the food in front of the other guests with some reluctance.

As a gourmet, seeing the six roads is naturally a basic skill, Qi An didn't think about anything when he ate, and after eating, he saw the tea shop ordered by other diners, and his index finger was ready to move.

Forget it, you can't taste all the good things all at once, you must always leave some good expectations for tomorrow to enjoy.

Greeting the waiter to pay, Qi An walked out the door.

It was dawn outside, and the sun was hanging in the southeast sky. The sky was pure blue, without a trace of clouds, and it was a sunny day.

The beautiful weather infected Qi An's mood a lot, plus he had just eaten early, and the feeling of fullness made him feel more comfortable, which was the happiness transmitted by the body to the brain.

Next door is his shop, and the gilded plaque with the words "Qi Family" shining in the sun.

He looked at it for a moment, and felt that something was not quite right. I didn't have time to take a closer look a few days ago, but now the more I look at it, the more awkward it feels.

It's a sense of agility, Qi An suddenly said, this word is good, but it lacks the agility of splashing ink. This is probably the flaw of industrialization in this era.

Now that we have seen the flaws, there is no reason not to change them. Qi An walked into the store quickly, and the waiter saw someone coming in, so he hurriedly said hello, but found that it was the boss who came.

"You're here?" he greeted Qi'an.

"Well, good morning. Qi An replied lightly, "You help me buy two pen, ink, paper, and inkstones, there is no requirement for paper or anything, just be able to write." ”

"Hey, yes. The waiter took off his apron and turned around to go out.

"Wait a minute," Qi An stopped him and handed him a bill, "so frizzy at a young age, give, take the money." It's a personal favor for me, and I can't let you pay for it yourself, right?"

Looking at the waiter's still somewhat frizzy back, Qi An shook his head, casually found a place to sit down, and poured himself a cup of tea.

"I was originally ~ Wollongong ~ scattered ~ light ~ local people~" was excited, but Qi An hummed loudly, although it was absurd, but it was full of flavor in the singing.

For Peking Opera, Qi An is not very concerned. In the years when Peking Opera was just taking shape, Qi An was still in another country, traveling around the world.

After returning to the Qing Dynasty, I found that there was such a new genre of music that was sought after. At that time, he didn't pay much attention to listening to a few paragraphs, after all, Peking Opera was still just a new type of opera, and it couldn't compare to the elegance of Kunqu Opera, nor could it compare to the eloquence and beauty of Suzhou Pingtan.

The northern genres have never sounded euphemistic and beautiful, and Wu Nong's soft and shallow singing is the most sultry.

Originally, the north of the world was high and far away, and the high-pitched sound of the Qin dialect was abundant, and even if it was Gyeonggi, which was like a place of music and art, it was mostly impassioned. And the Jingyun drum is a kind of music, although the story is strong and the singing is clear, but it is never considered an elegant art.

I was really interested in Peking Opera, and that was after liberation. At that time, Peking Opera was already the mainstream of opera, and it could be regarded as pop music at that time.

At that time, several Kaiyuan ministers, no matter how many big characters they knew, could come up with two sentences. Under their influence, Qi An became interested.

It's a pity that later in that turmoil, the death of Peking Opera artists, although Qi An had a heart, he couldn't save a few people.

Don't mention the past, there are many ups and downs in life.

Nowadays, whenever he thinks of that past, Qi An will hum a few words, but unfortunately there is no one to respond.

After ten minutes of waiting, the waiter came back with a few familiar announcements.

Qi An regretted it a little when he saw it, and secretly scolded himself in his heart for being a pig's brain, and he forgot to let him buy Shengxuan back. But in this case, there is only improvisation.

Spread out the paper on the table, and as soon as he picked up the brush, Qi An wanted to scold himself again, forgetting that he had to open the pen after buying a new brush.

I had to find a small bowl again, pour some warm water into it, and put the brush in it to soak.

Rolled up the rice paper and put it aside, Qi An was fine, seeing that business hours were approaching, it was better to go to the back kitchen to help prepare food.

In the back kitchen, Wang Cheng was already there, directing the apprentices on how to prepare the food. Seeing Qi An coming in, he opened his mouth to say hello: "Coming?"

"Well, here we are. Qi An saw that Wang Cheng was teaching his apprentices to prepare food, and he was also interested. He is not a systematically trained chef like Wang Cheng, and he has no experience working in hotels, so he is still a little curious about these processes.

Qi An was concentrating on learning from Wang Cheng how to choose dishes efficiently and other things, but Xu Wanqing, who had just woken up, was a little confused in her eyes.

People are happiest when they are drunk, because at that time people tend to forget all their troubles and just fall into a strange but warm and comfortable world.

Xu Wanqing is like this. As for last night, her last memory was pouring Qi An wine cup by glass.

Every time he picked up the small wine cup and put the mellow and clear liquid in it into his mouth, she felt a burst of comfort, as if she was one step closer to achieving her goal.

However, somehow, the memory after that was gone, and even when I slept, I forgot when I slept.

Xu Wanqing rubbed her head a little swollen, feeling that her hair was messy, and the room was full of alcohol. Could it be that Qi An vomited in his room after being drunk by himself yesterday?

Thinking of this possibility, Xu Wanqing was disgusted for a while, but she thought with concern, where is Qi An now? Originally, she planned to take ugly photos of him after he got drunk, and then send him home, but now it seems that the development of things is out of control.

When I walked out of the room in my pajamas, I saw my mother sitting on the sofa in the living room, watching TV while peeling an apple.

I walked over and sat on the sofa, picked up the peeled apple and nibbled it, not paying any attention to the image. Xiang Liang Zhen asked, "Ms. Liang, where is that guy from Qi'an?"

Immediately, she noticed that Liang Zhen looked at her a little strangely, she didn't care, didn't she just haven't washed her face or brushed her teeth, what did she care about in front of her mother.

"You, don't you remember what happened last night?" asked Liang Zhen tentatively, putting down the peeler in his hand.

"Think about it," Xu Wanqing thought with her head tilted, still chewing an apple in her mouth, "I should have drunk Qi An, and then?"

"Drunk?" Liang Zhen laughed, "Silly girl, you are drunk." It's good you don't remember last night, or ......."

Seeing that Xu Wanqing had a headache, Liang Zhen walked to the kitchen with a sigh, and her voice came out, "I'll give you a bowl of sobering soup, you will feel much better after drinking it." ”