Everyone was fascinated by what they heard, and only began to eat it under Luo Xiang'er's instructions, and secretly compared it with the dish in front of them according to the professional explanation they had just heard. There is really a shortcoming, that is, the live juice has not yet reached the standard of neutralization.

When the third course "fried eight pieces" was served, the shopkeeper deliberately followed him into the private room, and he saluted everyone in the room and said: "Today, there are many distinguished customers, and our store is very honored!" Listening to the comments of the first two dishes was extremely professional. Our head chef on the first floor, Zheng Wei, is the 126th generation of authentic Cangzhou cuisine, and he knows that there is a colleague here who wants to ask for advice, so he can use the dish of fried herring head and tail, I don't know if it is possible? ”

Luo Xiang'er's face froze, she was in trouble. She picked up a piece of chicken and chewed it slowly.

As soon as the friends saw Luo Xiang'er's expression, they knew that she didn't want to come out, so they all ate fried eight pieces. The teachers naturally understood what the little girl meant.

Of course, Dr. Wei has to protect his students: "We are outsiders, and we specially came to the first floor to taste authentic Cangzhou cuisine. ”

Dr. Wu went on to say, "We are all good foodies, and I hope you don't mind. ”

Dr. Qi also helped: "Where do we have a chef here, there is a chef at home, but I didn't bring it." Unfortunately, there is no way to ask for advice. He really thought that there was no cook in this private room, and only attributed Luo Xiang'er to her father for his erudition.

The shopkeeper reluctantly retreated, abalone in clear soup, white grilled wide belly, juice loin shrimp, ? The hibiscus sea cucumber was then placed on everyone's desk.

Zhang Xuezheng swallowed the clear soup abalone in his mouth and praised: "The soup is mellow, the abalone is fresh and tender, it is refreshing and has a long aftertaste!" ”

Lin Siye expressed a different opinion: "I still like this white steak wide belly, this dish is soft and crispy, mellow and thick, smooth and fragrant, and the soup is white and bright!" ”

Zhao Xuezheng ate happily: "This juice lobster is delicious!" The shape is beautiful, the taste is beautiful, sweet, sour, salty, and fruity! ”

Lin Xuezheng recommended: "Everyone try the hibiscus sea cucumber, the sea cucumber is soft and smooth, and the egg whites and chicken are tender and delicious!" ”

Everyone has long ignored the episode just now, and began to taste the new hot and sour mullet egg soup.

Dr. Qi took three sips with a spoon: "This soup tastes good to me, delicious and delicious, salty and fresh, sour and spicy, and sour and spicy!" ”

Song Xiuwen asked in a low voice through Qi Huanyi: "Xiang'er, does the mullet have eggs?" How I haven't heard of it. ”

Luo Xiang'er waved her hand, and Song Xiuwen hurriedly ran over. Luo Xiang'er whispered in her ear: "The mullet egg is not an egg, but the egg gland of the female cuttlefish. ”

Song Xiuwen returned to his seat with a slightly red face.

The shopkeeper presented the stewed noodles in front of him, and when he was about to retreat, Qi Huanyi suddenly said: "Little Er, we still have a dish that has not been served, do you want to urge it." ”

The shopkeeper answered and retreated.

This is a bowl of lamb stewed noodles, the wide noodles in the bowl are supplemented with shredded kelp, shredded tofu, vermicelli, coriander, quail eggs, sea cucumber, squid, and sprinkled with minced coriander and chili oil.

Everyone stopped talking and quickly finished talking about this bowl of mutton stewed noodles. Dr. Wei wiped his mouth with a handkerchief: "It seems that I am a rough person, or this is my temper!" ”

Luo Xiang'er eats very skillfully, not slowly, and there is no soup on her mouth. She put down the double chopsticks and said, "No, this table of dishes, this bowl of mutton stewed noodles is the most brilliant!" The essence of braised noodles lies in the soup, the soup we eat is to use the best tender mutton, split mutton bones, boiled together for more than five hours, first boiled over high heat and then boiled over low heat, which has seven or eight flavors of traditional Chinese medicine, bone oil are boiled out, and the soup boiled out is white and bright, just like milk, so it is also called white soup. ”