Baoxuan Fish Mansion, in the small private room, the window has been opened, even so, there is still a smell of grilled fish wafting in the private room, Li Long's eyes looked at the grilled fish on the table, nodded thoughtfully, and then, stretched out the chopsticks in his hand, and after clipping off a piece of burnt yellow fish meat, revealing the tender and white fleshy layer. Pen, fun, and www.biquge.info

The coexisting yellow and white fish meat in the chopsticks exudes a burst of burnt flavor, which seems to be full of a primitive way of eating, and the fragrance is overflowing, Li Long put the fish meat into his mouth, and suddenly a burnt taste mixed with the umami of the fish, stimulating his taste buds.

With chewing, the burnt side of the rosin is delicious, full of umami, faintly mixed with a little fruity aroma, the tip of the tongue gently brushes the fleshy layer, the snow-white and delicate fish meat is directly opened, the fragrant taste is mixed with burnt fragrance and a faint fruity aroma, which makes Li Long nod involuntarily.

"Not bad, right? This hanging roasted carp in Baoxuan, now the daily sales volume can reach more than 80 copies, the carp selection is the species in the local Haihe River in Jincheng, this kind of carp meat is fatty, very fresh and tender, it is a rare best among freshwater fish, and as for the method, it is relatively simple. Wang Ming opened his mouth and swallowed the carp meat in his mouth, feeling the mixed umami in his mouth, and the corners of his lips also hooked up a touch of curvature.

"First of all, the marinating of fish, in addition to our usual green onion and ginger cooking wine, adds tangerine peel with good texture, the taste of tangerine peel is very strong, especially in the process of fruit wood roasting, it can volatilize its fruity flavor to the greatest extent, and second, the fish belly contains enoki mushrooms and tea tree mushrooms and other raw materials, which are also put into it after pickling, which can not only improve the taste of the fish again, but also give diners a different experience." Wang Ming spoke again, and Li Long nodded, the effect brought by this carp cooking method is more delicious than the previous crispy steak.

The three of them were talking and laughing and eating the food on the table, after a meal, it was already more than twelve o'clock at noon, after arranging the two of them to live, Wang Ming went back to Baoxuan again, as for the house that he was looking for, with the previous transaction with the house worm, now he was looking for it again, and a phone call has begun to search.

After resting for a while, it was just over four o'clock in the afternoon, Li Long called, and Wang Ming drove a car and took the two to the old Tianjin Wei.

After stopping the car, the three of them entered the shop and found a vacant seat to sit down, while Li Long and Zhao Sijia's eyes were looking at this very small store.

"Huh? Little brother, long time no see, here it is. "The boss uncle obviously has a good memory, and when he came over with a teapot, he recognized Wang Ming at a glance.

"Yes, I haven't seen you for a long time, no, I remembered the taste of lo mein again, and brought two friends over to satisfy my hunger." Wang Ming said with a smile, and the boss uncle gave him a thumbs up.

"Well, the little brother is also our repeat customer, let's talk about it, in addition to making lo mein, can you eat some today?" The boss uncle was as enthusiastic as ever, and said to Wang Ming and the three of them, and as his voice fell, Wang Ming turned sideways, looked at the few menus on the blackboard, and groaned slightly.

"Let's have a sole grilled beef strips, shrimp gluten, pot collapsed whitebait, and then serve me two small cold dishes, three portions of three fresh marinated noodles and then serve them at the end." Looking at the menu on the blackboard, Wang Ming spoke, while the boss uncle nodded and poured tea for the three of them with a smile.

"Well, wait a minute, I'll be here in a minute." Watching the shopkeeper turn around and leave, Wang Ming picked up the tea bowl on the table and took a sip of flower tea with a cold smile.

"This small shop is not big, but the dishes are very good, master, you can taste it in a while." Wang Ming opened his mouth to speak, Li Long nodded in surprise, with Wang Ming's understanding of food and the carving of taste, he can give such a high evaluation to this small shop, it seems that there are indeed some doorways in this small shop.

The area of the small shop is not large, it is just more than four o'clock in the afternoon at the moment, but the only few small tables are already full of people, the speed of serving is not fast, but no one urges, as before, most of the people who come to eat in this small shop are slightly older groups, eating and chewing slowly, more in the taste.

The fish is cooked a little more slowly, and the two cold dishes that can be arranged are served quickly.

A plate of sesame sauce bitter chrysanthemum, and the other plate is meat skin jelly, both cold dishes are old vegetables, verdant with a little white skin of bitter chrysanthemum look crisp and fresh, the sesame sauce on the top is mellow and delicate, and the meat skin jelly is crystal clear, the color is yellow and bright, with a small bowl of juice, looking at it gives people a refreshing and appetizing feeling.

Li Long picked up the chopsticks, took a small sip of the bitter chrysanthemum stained with sesame sauce, and put it in his mouth, the unique fresh taste of the bitter chrysanthemum is very elegant, the crisp taste is with the delicate and thick fragrance of the sesame sauce, and there is a faint trace of sweet and sour taste mixed in it, although it is very light, but it was clearly caught by Li Long, a mouthful of bitter chrysanthemum, Li Long nodded, this method of sesame sauce is indeed old-fashioned, but after adding that trace of extremely subtle little sweet and sour, it makes the taste of the whole dish better.

"Not bad, indeed." Li Long said softly, after taking a sip of flower tea, he diluted the taste of bitter chrysanthemum in his mouth, watched Wang Ming pour the juice in the small bowl into the meat skin jelly, stretched out his chopsticks again, and picked up a piece of elastic and crystal yellow meat skin jelly.

The skin jelly is full of texture, which can be clearly distinguished from the strength of the chopsticks, and it is crystal clear, among which the snow-white meat skin is also clearly visible, the processing is very clean, and it is stained with a little mixed soup, mainly made of garlic paste, balsamic vinegar and chili oil, exuding bursts of sour fragrance, which was put into Li Long's mouth.

The taste of garlic paste is very pure, and the balsamic vinegar is diffuse, which accelerates the speed of saliva secretion in the mouth, and with chewing, the frozen meat skin of the elastic teeth is crispy, with a fresh fragrance, mixed with the sour and hot taste, under Li Long's careful chewing, it was swallowed down the throat.

The two cold dishes are appetizing and refreshing, and the sense of expectation for the hot dishes is also aggravated, and this is also the success of the appetizing cold dishes, and the fact did not disappoint Wang Ming and the three of them, after about five minutes, the first hot dish was also served on Wang Ming's table.

Sole Grilled Beef Strips, an authentic old dish with relish, after the whole sole is cleaned, cut into long strips, dipped in flour and fried, boiled together with the thick fiber of the beef strips, the color of the finished dish is light yellow and shiny, the soup is thick, and exudes a burst of fragrant taste.

"This is indeed an old dish, there are very few places to make it now, you really have a way, you can find such a small shop, it seems that the old dish here tastes good." Li Long opened his mouth to speak, while Wang Ming shrugged his shoulders noncommittally, as for Zhao Sijia, from the moment he entered the door, he was only sporadically sandwiched with that portion of sesame sauce and bitter chrysanthemum.

Li Long picked up a piece of beef strips contaminated with thick soup, the thick umami beef strips were steaming, filled with a strong fragrant taste, after he blew it, put it into his mouth, the thick soup was full of fresh and fragrant, with a little hot spreading in the mouth, the fragrant soup was full of flavor, wrapped in the beef strips with a strong taste, with chewing, the meat layer of coarse fiber was full of flesh, very chewy, and the more you chewed, the more fragrant it became, and there was a little unique umami on the sole in the soup, which made the taste of the beef strips more mellow.

A mouthful of meaty beef strips, Li Long sighed and nodded, there are not many similar traditional practices, and there are even fewer who can do this to this extent, he can feel that the soup of this dish is so thick that it does not contain the sauce, but it is boiled over low heat, and the soup is gathered, and the most important thing is that there is not much oil layer outside the soup, which also proves that when the juice is collected, the control of heat and taste is extremely skillful.

After covering up the taste of flower tea, he picked up a piece of sole meat again and put it in front of him to eat butterflies, wrapped in the crystal light yellow soup, and the fragrant fish meat sent out bursts of fragrance and flowed away, making Li Long's face look expectant, and after carefully blowing it, he put it into his mouth.

It is still the fresh and fragrant soup, with a little mellow flavor of beef, stimulating the tip of Li Long's tongue and taste buds, with chewing, the tip of the tongue sipped through the delicate and smooth and fragrant skin of the fish, chewing, the snow-white and fragrant fish meat is delicate and tender, fresh and delicious, the taste of the two raw materials adds a beauty to each other, so that whether it is beef or sole, there is a mouth-watering taste and texture.

"The food in this old restaurant is really good, and people like me, who are not very proficient in food, are stunned to feel at home." Zhao Sijia had a smile on her face, savoring the tender and delicate fish in her mouth, and her pair of beautiful eyes were also glowing with a little light, and as her voice fell, Wang Ming also nodded.

"Indeed, the place I have personally tried, although it is an old food, but there are slight changes, I haven't eaten such a kind meal outside for a long time." Wang Ming opened his mouth and watched as the two dishes were served.

Shrimp gluten, an authentic old dish, the main ingredient is the common gluten on the market, with cucumber slices and green shrimp to form a dish, the color is golden and buttery, and it gives people a strong appetite when they look at it.

There is also this dish in Dongjiang, but it is cooked like this old method, whether it is the color or the diffuse taste, it is different from the cooking outside, so after seeing this dish for the first time, Li Long picked up the chopsticks, picked up a piece of golden soft gluten, put it to his mouth and blew it, and then put it into his mouth.

The gluten entrance, the expected hot with the fresh flavor directly diffuses, the texture is like a fritters, the gluten absorbs the rich and fragrant fragrance, and the hot release belongs to its deliciousness, and with the chewing, the aroma with the oil fragrance is more intense, the gluten is very strong, mixed with the hot soup, salty and fragrant taste, with the umami of shrimp and the fragrance of cucumber, so that Li Long's eyes lit up, and then, picked up a refreshing green shrimp, mixed with soft gluten, chewed and swallowed down the throat.

"It's really good, I don't know who the chef of this small shop is, but he has mastered this old technique, according to the guess, the master who can have this skillful technique should not be young, right?" Li Long opened his mouth in appreciation, and as his voice fell, Wang Ming also nodded.

"That is, the chef of our store is my second uncle, the master of old dishes." (To be continued.) )