In the hall, the tea in Wang Ming's mouth released a fragrant breath, which made Wang Ming's mouth fresh and his ability to distinguish the taste and texture of food was also stronger. Pen @ fun @ pavilion wWw. ｂｉｑUｇE。 ｉｎｆｏ

The color of Luoyang crispy meat in front of you is light orange, the surface of the whole crispy meat is uneven, but it gives people a smooth line beauty, the crispy meat is lying in the light yellow soup in the shape of steamed buns, with a light white heat rising, a mellow meat fragrance comes to the nose.

Wang Ming's face hung a little smile, the Luoyang crispy meat in front of him is almost the same as the Korean meat eaten in his hometown for the New Year, whether it is the appearance or the taste of the soup, there are similarities, if there is really any difference, before tasting, Wang Ming can only faintly see that the level of selection and ingredients should be some differences.

The chopsticks in Wang Ming's hand leaned out, and after sandwiching some of the crispy meat, he put it into the eating plate in front of him, the orange crispy meat hung with crystal soup, under the reflection of the sunlight outside the window, flashing bright points of light, at first glance, like a small glow diffuse.

After carefully picking up the crispy meat, put it on the side of the mouth and blew it gently, and then, put it into the mouth, the fragrant soup is slightly hot and directly overflows in the mouth, the soup is sweet and fragrant, the meat is full of flavor, flowing in the mouth, with chewing, the outer layer of the elastic meat layer is crispy and soft and glutinous, and the core of it is elastic and strong, and the more you chew, the more fragrant it is, a mouthful of crispy meat in the stomach, Wang Ming leaves his mouth fragrant at the same time, but he does not feel the slightest greasy.

After the crispy meat is eaten, Wang Ming picked up the small spoon, the delicate spoon is carved with tiny peony flowers, which are rendered by a touch of gold, which looks beautiful, after scooping the clear and slightly hot soup into it, with the soup rippling, the ripples flickering, and the heat rising, Wang Ming blew gently, and then put it into his mouth.

The soup is sweet and delicious, fragrant and hot, releasing a fragrant flavor in the mouth, and then slowly flowing down the throat.

"It's so comfortable, compared to the Korean meat in my hometown, there is less subtle oiliness and more fragrance." Wang Ming couldn't help but say softly, whether it is Luoyang crispy meat or Korean meat, it is the selection of three layers of pork belly as the main ingredient, after cutting into meat slices, add a little salt water and soy sauce and stir well, add eggs and a small amount of flour, mix well, put it into the pot of peanut oil to fry the orange and take it out, and then add anise, pepper, green onion and ginger and broth, steam it in the steamer for 45 minutes, pick out the seasoning in it, take out the crispy meat, and pour the original soup.

All this seems to be very simple, but every step is very important, any small deviation will make the taste of the soup or crispy meat itself different, which Wang Ming is also very clear.

"Mr. is really here to taste the food, customers like you, our Shuixiyuan has been rare in recent years, but it is somewhat similar to our Shangguan chef." The waiter said with a smile, and as her voice fell, Wang Ming smiled and waved his hand.

"Your chef is actually a compound surname, it's rare." Wang Ming said casually, watching the sixth dish being served, and at the same time, the waiter also began to remove Luoyang meat slices and eating plates, and while replacing them with new butterflies, he also put the sixth dish on the table in front of Wang Ming.

"Yes, it's not just a compound surname, it's also a big beauty." The waiter spoke, and Wang Ming's eyebrows raised slightly, and then nodded in surprise.

"The head chef of the water seat garden... It's actually a woman? Wang Ming said secretly in his heart, but when he thought of Ji Jie, he was directly relieved, although most of the chefs are men who control the kitchen, there are also some heroines among women, just like Ji Jie, talented and hard-working female chefs, although the proportion is not large, but it is not nothing.

"That's... The Luoyang water banquet on this table is also cooked by your chef, right? Wang Ming asked casually, while the waiter on the side nodded.

"Of course, the chef of our Shuixi Garden is not only a big beauty, but also the champion of the two Yu Cuisine Food Festivals." The waiter proudly opened her mouth and said, for the diner in front of her, she naturally chatted, without the slightest rustiness, even she was a little surprised, the affinity of the young man in front of her was very strong.

"Yu cuisine food festival?" Wang Ming asked softly, although there is no such thing as Yu cuisine among the eight major cuisines, but Henan, as a province with the most dense population of Chinese, its land area is also very large, under the vast land and resources, there is also a series of unique delicacies formed by local local characteristics, although it is not among the eight generations of cuisine, but Yu cuisine is also an extremely strong local specialty dish, and after so many years of development, Yu cuisine has long been a series of its own, if you hold a food festival, it is understandable.

"Yes, the Yu Cuisine Food Festival, but speaking of which, the time of this year's Yu Cuisine Food Festival is also about to come, and there is still a week or so to the most lively festival in Luoyang, when there are some famous chefs in Henan, they will gather here for a cooking competition." The waiter spoke, and Wang Ming nodded thoughtfully.

"Thank you." After expressing his gratitude for the waiter's answer and introduction, Wang Ming once again set his eyes on the sixth dish in front of him.

The name of the sixth dish is called stewed four pieces, it is also an authentic Yu dish, and it is also a combination of seafood and livestock in the water table, in which the main and auxiliary ingredients are evenly matched, although the main and auxiliary materials are not highlighted, but the squid, sea cucumber, hairy tripe and sheep blood four raw materials, complete matching.

The four raw materials are shredded and mixed into the mellow and fragrant soup like a belly of garlic, and the sour smell spreads.

Judging from the general smell alone, the four stewed dishes in front of me are similar to the taste of the first course peony and swallow vegetables, but because of the selection of raw materials, the overall taste and texture of the dish are different.

Wang Ming picked up a small spoon, used chopsticks to mix it with four pieces of stew, put it on the tip of his nose and sniffed it, blew on the somewhat hot soup, and put it in his mouth.

The soup of four pieces of stew is sour and spicy, but because of the addition of seafood ingredients such as squid and sea cucumber, the taste of the soup is incomparably fragrant, and the faintly mixed taste of sheep blood and hairy belly makes the umami of the soup rise to a higher level, and the sour and spicy soup permeates the mouth, making the speed of Wang Ming's saliva secretion also invisibly accelerated, and with chewing, the sea cucumber is glutinous and soft and soft, and the sheep's blood melts in the mouth, as if the texture is crisp and tender, as for the hairy belly, it is crisp and fragrant, and there is no feeling of leather at all.

"These four stews, the most difficult to control the heat, are all on this hairy belly."