Qi Huan said with a smile under the gaze of several pairs of eyes: "Then I will be more familiar with Xiang'er and communicate more." ”

Luo Xiang'er looked at the face that was neither red nor white, and said in her belly: "The skin is so thick!" ”

With the sound of "serving" outside the private room, more than ten shopkeepers lined up to serve the first dish "Peony Swallow Cuisine" to each guest.

Luo Xiang'er looked at the dish in front of her, a peony flower as white as jade and dazzling in color floated on the soup noodles. She picked up the jade chopstick, picked up the dish, and put it in her mouth to taste. Then, I switched to a spoon and took a sip of soup.

"This flower is so beautiful!" Song Xiuwen sighed.

"The soup is delicious, and the shredded radish is delicious!" Zhang Xuezheng commented.

"Sour and spicy, fragrant, smooth and delicious!" Dr. Wu said with squinted eyes.

Qi Huanyi turned sideways and asked, "Xiang'er, what do you think?" ”

Luo Xiang'er swallowed the peony petals that she had just chewed: "It's okay, it's good!" ”

Qi Huanyi grinned and said, "It's okay, it's still good!" You can't just give me a perfunctory treat just because we don't know each other. ”

Luo Xiang'er glanced at him and said seriously: "I'm not perfunctory to you, this dish is okay for an insider, but it's good for a layman." ”

Dr. Qi suddenly said, "Xiang'er, tell us in detail." ”

Luo Xiang'er raised her head and found that everyone was looking at her, and explained helplessly: "The insiders and laymen I am talking about here are for chefs. The comments you just made just said about the characteristics of this dish, and according to your comments, it can be summed up in two words. ”

After saying that, she lowered her head and began to eat the vegetables. Dr. Wei exclaimed, "Xiang'er, you haven't finished your words yet!" ”

Luo Xiang'er raised her eyes and looked at Dr. Wei seriously: "The taste and appearance of this dish are worthy of its price, so in order to show respect for the chef, I will not point out its shortcomings in public in the restaurant." In fact, she had already sensed that there was a divine sense scanning outside the private room, so she wouldn't talk casually outside and cause unnecessary trouble!

The second course, "Sweet and Sour Soft Boiled Carp Baked Noodles", was served to everyone in front of everyone in the blink of an eye.

Ran You exclaimed: "There is a work of art!" ”

Oh, yes! A red-colored carp is placed on a snow-white oval plate, and the hair-thin baked dough covers the fish's body, attracting everyone's attention.

Luo Xianger is very familiar with this famous representative dish of Yu cuisine in her previous life! At that time, in order to practice more than a dozen famous dishes of Yu cuisine, she really worked hard. Just because it is the originator of the culinary civilization of the Central Plains, it harmonizes the five flavors and has a moderate degree. Regardless of dry, fresh, old and tender, frying and cooking with a blind color, fragrance, shape, utensils, with a harmony and delight diners. It and the Shaanxi cuisine of the Chinese Kingdom both carry the heavy ancient civilization.

Luo Xiang'er took the lead in raising the chopsticks and began to taste, first eating a few bites of fish and meat, and then two bites of baked noodles. Now because she has to cultivate every day, her appetite is not ordinarily large. In line with the principle of not wasting a bite of food, Luo Xianger naturally continued to eat.

It's just that before he could act again, Dr. Qi's big voice sounded again: "Xiang'er, tell us about this dish." ”

Luo Xiang'er looked at everyone's expectant eyes and began to explain: "This is a famous dish in Cangzhou, called sweet and sour soft carp baked noodles. This dish, first in the carp, must be the carp of the Cangzhou section of the Bailongjiang River to enter the dish, the carp here is golden, is the treasure of the carp. The second is softening, which is famous for its live juice. The so-called live juice has always had two explanations, one is that the juice of the boiled fish needs to reach the level of bubble flowers, which is called the juice to be baked; The second is to take the homonym of dialect neutralization and living, sugar, vinegar and oil, sweet, salty and sour three flavors should be fully blended at high temperature and stirred. No oil, no sugar, no vinegar; Sweet and sour, sour and salty, the fish is fatty and refreshing but not greasy. After the fish meat is eaten and the juice is exhausted, the juice is returned to the heat, and the fine baked noodles are put in, and the hot sauce crispy noodles are delicious. ”