Qingshan Town, with the departure of the old flower, a large wave of diners poured in, which instantly made the black shop lively, and the noisy sound was also constantly coming out, just outside they heard it very clearly, the old man who seemed to be dressed in tatters, just because of a dish and a jar of wine, he was able to fight with the protector of the Reverse Refining Sect, and even more ruthlessly beat him to escape with serious injuries, and therefore, they were also extremely curious about the quality of the black shop's wine and food. Pen × fun × Pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

In the black shop, the small space was instantly crowded with diners, making Fang Yuan, who had just finished cleaning up, a little confused, but fortunately, most people were so frightened that they turned around after seeing the price, but there were still a few groups of people who stayed, obviously although the price was ridiculously expensive, but for them, it was not unacceptable.

Ouyang Yunwei sat on the table on the right, he was also mixed in the crowd in the battle just now, as one of the three major sects in the Zhao Kingdom, the young sect master of the Ghost Sect was also extremely clear about the style of the Reverse Refining Sect, but even if he saw that battle with his own eyes, he let him turn over the masters in the Zhao Kingdom that he knew, but in his memory, there was no such person as Hua Lao, which also made him more low-key, and he was cautious about this Qingshan Town, where the dragon and the tiger were hidden.

After ordering an iron plate dry roasted dragon carp and a can of fruit wine, Ouyang Yunwei waited quietly, his personality was already dull, and he didn't like to talk much, and most of the conversations in his ears still revolved around the battle of Fang Cai's old flowers, and for these, Ouyang Yunwei directly ignored them.

In the kitchen, there is gradually a fragrance wafting out, making the faces of the two tables of people who order food full of expectation, and some people queuing up outside can't help but look inside, the wafting fragrance is extremely strong, as if the substance, this alone is not the food in Tianxianglou can be compared.

The curtain of the kitchen was lifted, and Fang Yuan's body like a hill slowly came, holding an iron plate with a wooden board in his hand, and carefully placed it on the table in front of Ouyang Yunwei, and then lifted the lid on it.

"Shroff..." With a sneering sound, under the white heat rising, as always, it condensed and churned above the iron plate, forming a white carp wagging its tail and swinging, which made Ouyang Yunwei's eyes suddenly brighten, as for the diners queuing outside the door, when their pupils shrank, their faces were a little sluggish, for them, where have they seen this kind of vision, this has exceeded their perception of food, in the eyes of everyone, this is not only food, but also an art, a culinary art.

Ouyang Yunwei was the first to come back to his senses, looking at the hot air that was permeating it, and blowing lightly, the white air flow dissipated instantly, and also revealed the iron plate dragon carp that bubbled from time to time, after swallowing his saliva, he stretched out his chopsticks, pierced the elastic fish skin, and sandwiched the white and delicate fish flesh in it.

"Hey... Brother, what about our dish. The diners at the other table licked their lips, their eyes were a little difficult to retract from the hot carp that was gradually drifting away, swept over the snorting Longmen carp on Ouyang Yunwei's table, and urged Fang Yuan.

"If you want to eat good food, you need to be patient. Fang Yuan said lightly, turned around and entered the kitchen.

Ouyang Yunwei tasted the delicate and smooth fish in his mouth, the meat quality of the Longmen carp was very special, snow-white and delicate, but it was full of a faint chewiness, the salty and fresh taste was controlled just right, and with the salty and fresh freshness was vividly displayed, the trace of sweetness and slightly spicy taste was slowly released, and each of the flavors made Ouyang Yunwei enjoy it, and also made many people's eyes projected on the table in front of him with longing, eager to go up and taste it directly, what is the difference between the dishes that can rise up the hot carp。

While Ouyang Yunwei was immersed in the delicacy of Longmen carp and the mellow aroma of fruit wine, the door curtain was lifted again, and Fang Yuan was expressionless with two portions of crystal soup and fragrant noodles that flashed with light and placed them in front of the two diners on the side, making the two of them directly pick up the chopsticks on the side, look at the white and strong noodles in the crystal soup, feel the flickering light of the soup, smell the fragrance of the soup, and directly pick up a mouthful of noodles and put them in their mouths.

The springy and refreshing noodles release a strong taste, and every chew will make the wheat aroma more mellow and rich, and the crystal soup stained on it is delicious and sweet, which makes the two of them eat noodles faster, and everything around them is directly thrown aside, and the whole person is immersed in the smooth and fragrant noodles of this bowl of fresh soup noodles in front of them.

"It's just a bowl of noodles, as for that?" Looking at the two people in front of him who were almost gobbling up, Fang Yuan said secretly, rolled his eyes, and entered the kitchen, and at this time, Wang Yan had already started brewing wine.

The method of brewing wine is still traditional and ancient, after soaking the transformed glutinous rice for five or six hours, it will enter the steamer to steam and steam thoroughly, and then after cooling, add a certain proportion of mountain spring water to spread evenly, and then add special koji and horse clover soaked and refined water ingredients, stir evenly, put it into a sealed jar, maintain a constant temperature for three days, and wait for the fermentation.

After soaking the glutinous rice, Wang Yan groaned slightly, and entered the 100,000 mountains to experience, some indispensable and convenient snacks have also become essential items, and the first thing that came into Wang Yan's mind was the Saqima called the dog.*** Dipping sugar.

Saqi horses are simple to make, easy to carry, and have a good taste and texture, which is one of the main reasons why Wang Yan chose to make Saqi horses.

Fang Yuan observed the changes in the soaking of glutinous rice on the side, for winemaking, any subtle change will make a subtle change in the quality of the wine.

Take out the converted fine flour from the storage bag, pour it into the basin, pour it with an appropriate amount of spring water, honey and eggs, knead it into a smooth dough, roll it into sheets, roll it up, cut it into segments, shake it apart, and then fry it in hot oil until it is golden brown and salvage it, and put it aside to control the dry oil.

The wok is on the heat again, after adding a small amount of mountain spring water and special sucrose, it is slowly boiled, and the sucrose is boiled until the moment when the yellowing and the fine bubbles on it gradually dissipate, the fried noodles on the side are poured into it, and after stir-frying, the golden noodles are wrapped in a layer of crystal bright sugar juice, and then, Wang Yan poured it into a square container on the side, squeezed it, and flattened it, just like the practice in his memory...

"Saqima... I miss it so much. ”