Qin Xiu went in and out of the Xiao family's brothers, and no one in the hall of the small shop spoke during the period, Xiao Yang, Xiao And, Xiao Xing, and Xiao Xuan, who were usually very active, were all very well-behaved at this time.

Qin Xiu didn't feel unaccustomed to such a quiet atmosphere, and still calmly cooked and served food, until all the food ordered by the Xiao family brothers was served to Qin, and Qin Xiu began to cook the food of Zhou Yan and the others.

Because Zhou Sheng ordered all the delicacies in the store, Qin Xiu started cooking according to the order on the menu, first poached egg rice bowl, then handmade ramen, and then a series of delicacies such as pickled radish and egg fried rice were served one after another.

During this period, Qin Xiu also served the two foods ordered by Zhou Yan by the way.

After the rice bowl was served, Zhou Sheng began to move his chopsticks, he ate whatever Qin Xiu served, and ate every serving very cleanly, as if he was satisfied with the delicacies made by Qin Xiu, but his face was always a calm expression, and his eyes were always calm, so that people could not see the true thoughts in his heart.

Qin Xiu didn't mind, he continued to serve the dish by himself, when the mapo tofu was served, the next dish was Feilong soup! This dish that no one had ordered since it was on the menu!

In the original world of Qin Xiu, "Flying Dragon Soup" is a treasure among the birds in the Northeast and enjoys a high reputation at home and abroad.

In the Northeast folk, there was a saying of "dragon meat in the sky, donkey meat on the ground", the sky refers to this flying dragon, according to legend, the flying dragon is a kind of mountain treasure that has been sealed to pay tribute to the emperor, it is rare in the world, its meat is delicate, delicious and delicious, it is famous all over the world as early as the 14th century.

The flying dragon, also known as the hazel chicken, is a kind of smaller bird that is abundant in the mountains and forests of the Xing'an Mountains, and is the fattest in winter, and is a state-level protected animal!

There are two ways for the Oroqen people to use the flying dragon soup: one is to put the washed and chopped into small pieces of flying dragon meat into boiling water that has been salted, and the soup must be poured out of the hanging pot for about two minutes, and then put a little "Oott" wild onion powder before eating.

The other is to sprinkle the salt on the flying dragon meat first, when the water in the hanging pot boils, hold the flying dragon in one hand, and the other hand keeps using a spoon to take out the boiling water in the hanging pot and pour it on the flying dragon meat, turn while pouring, and when it is scalded until it is medium-cooked, then put the whole flying dragon into the pot together with the minced wild onion, and boil it in boiling water for about ten seconds before pouring it out and eating.

In Qin Xiu's original world, "Flying Dragon Soup" has become one of the treasures in China's high-end banquets, but most of the flying dragons used are artificially bred products.

In this world, the main ingredient used by Qin Xiu, the Flying Dragon Bird, is a fifth-level spirit animal, and it is made of various condiments such as fifth-level Qingtian mushrooms, which are extremely nutritious and nourishing and delicious soup dishes.

Qin Xiu took out the prepared flying dragon bird from the cabinet, this flying dragon bird was very similar to a pigeon, with a small head, a short neck, a flat chest and ridges, slender claws, five toes, a body length of nearly 40 centimeters, pale yellow feathers, a long tail with spots, black stripes at the end of the tail, and maroon red eyes.

The flesh is white and delicate, the anterior pectoral muscles are large and plump, its neck bone is long and curved, like a keel, the legs are short and the feathers are red, and the claw surface has scales, just like the dragon's claws, so it is named "Flying Dragon Bird".

Flying dragon birds mostly inhabit shrubs or pine and birch mixed forests, male and female in pairs, inseparable, have the reputation of "mandarin ducks in the forest". It is good at running, often hidden in trees, and lives in mixed needle and broad forests or poplar and birch forests. The food varies with the seasons, mainly plants, insects in the summer, and small groups in the winter, burrowing into the snow for the night.

At this time, this flying dragon bird was still alive and kicking, looking at Qin Xiu with a prey-like gaze, if it wasn't for being locked in a cage and the Yuan Force on its body was sealed by ninety percent, I'm afraid it would have hunted Qin Xiu under its claws a long time ago.

Qin Xiu looked at this flying dragon bird, raised his eyebrows, opened the cage, stretched out his hand to grab it, and when the flying dragon bird had not yet reacted, he slashed down quickly and accurately, directly ending its life.

Although it is the first time to make this delicacy for customers, he has already brushed up to 46% of his proficiency in Feilong soup, and he will naturally not be unfamiliar with Feilong soup.

Qin Xiu first dropped the feathered and pale yellow feathers of the flying dragon bird into the pool one by one.

Without feathers, the snow-white body of the Flying Dragon Bird was exposed in front of Qin Xiu's eyes, and the white and tender body of the bird could clearly see that this Flying Dragon Bird was very fat.

Then he used his knife to slash in the middle of the dragon bird, and in three or two strokes, he removed the blood clot and impurities in its abdomen, and then put it in the pool to wash it with water, and then he washed the Qingtian mushroom, green onion and ginger, and cut it into slices and set it aside for later use.

After getting these ingredients, Qin Xiu put the flying dragon into boiling water and soaked it until the flesh turned white before taking it out.

After taking it out, Qin Xiu directly put the flying dragon bird into a stainless steel pot, which must be scrubbed clean beforehand so that it is not a little oily.

Add the mushrooms, green onions, ginger slices, and cooking wine together, wait until they boil, and then move to low heat and roast.

If the fire is too big and the soup is urgent, the soup will suddenly become less, but the dragon meat is not rotten, so the dragon soup cooked in this way must be a failure.

The soup in the pot began to boil, and the white steam came out vigorously, accompanied by an appetizing fragrance, this fragrance was very light, not particularly strong, but it was this faint fragrance that made Qin Xiu take a deep breath of enjoyment, and this aroma had entered his nasal cavity and instantly brought the hunger in his stomach.

Although he had eaten it several times, every time he smelled this fragrance, he felt that he could never eat enough!

When the flying dragon was boiled, Qin Xiu took out the flying dragon and the Qingtian mushroom and put them in a bowl, picked up the green onion and ginger, and then put an appropriate amount of refined salt, monosodium glutamate, and pepper in the soup.

After doing the above steps, a bowl of flying dragon soup is ready, only to see that the soup in the bowl is crystal clear, the meat of the flying dragon bird is white and tender, and with some ingredients to embellish, the soaring heat rises into the air, spraying the fragrance of Qin Xiu's face.

Qin Xiu took two deep breaths, poured the urge to eat it immediately into his heart, stabilized his mind, and put the bowl of flying dragon soup on the tray, and then opened the kitchen door and went out.

As the kitchen door opened, the eyes of everyone in the hall were attracted to him, to be precise, by the flying dragon soup in his hand.

Although the fragrance of the flying dragon soup is very light, the sentence written on the menu that only fifth-order monks and above can eat it still makes these people very curious about this bowl of food.

Even Zhou Sheng couldn't help but look at Qin Xiu, but he didn't do it out of curiosity, but because he felt the rich aura contained in the soup in Qin Xiu's hand!

Being able to contain such a strong aura in the food, even the well-informed Zhou Sheng couldn't help but be surprised! He could still remain calm when he saw the aura contained in the sauerkraut fish and Dongpo meat before, but the rich aura in this Feilong soup was obviously not comparable to the previous two foods, and it was not easy to preserve such a rich aura.