The dumpling feast, as a special delicacy of the Dumpling Garden, is close to the water seat of the Water Banquet Garden, and there is a distinction between high and low grades depending on the filling of the dumplings. Pen ~ fun ~ pavilion www.biquge.info

At this moment, the dumpling garden is almost full, the hall of nearly 500 square meters is crowded, and from time to time there are bursts of noisy sounds, and the scene of convergence highlights the prosperity of the dumpling garden.

Wang Ming's dumplings are mostly composed of meat filling and vegetarian filling, and it is also a slightly inferior flower banquet in the dumpling banquet, strictly to distinguish, the dumpling banquet is divided into five grades with clear layers, the dumpling banquet, mainly composed of this kind of dumplings in a variety of forms, so it is called "Xi'an Dumpling Banquet". It's really dazzling and full of praise. "Xi'an Dumpling Banquet" is divided into 5 high, medium and low grades, such as "Hundred Flowers Banquet", "Peony Banquet", "Dragon and Phoenix Banquet", "Palace Banquet" and "Eight Treasures Banquet", which are composed of more than 180 kinds of color and fragrance dumplings, which can be described as "one dumpling and one style, one hundred dumplings and one hundred flavors".

And Wang Ming's flower feast, as the name suggests, each kind of stuffed dumplings, the shape is a variety of different flowers, when placed together, there are fried until golden brown, boiled out crystal clear, glutinous and fragrant, there are also fried on both sides of the golden yellow and the middle is white and soft, all kinds of flowers in the skin, wrapped with different kinds of fillings, not only to meet the people's visual senses, but also to let you taste the most comprehensive dumpling eating method and complex and changeable filling, can be described as a must in Xi'an snacks.

While Wang Ming was waiting, more and more diners poured in, but at six o'clock in the evening, the huge hall of the Dumpling Garden was occupied by all the diners.

Wang Ming waited patiently for more than 20 minutes, the first plate of fried dumplings was served, three of each filling, a total of nine dumplings, pinched into three pictographic flowers, after frying, the golden skin looked crispy and delicious, exuding bursts of fried fragrance, and served with it, there was a bowl of aged vinegar and pickled laba garlic.

"Three fresh shrimps, chicken shiitake mushrooms, mackerel..."Wang Ming's eyes looked at the nine small golden flowers on the table, next to the plate of dumplings for the Hundred Flowers Banquet, clearly marked the inset of three kinds of dumplings, which made the corners of Wang Ming's lips outline a smile, the chopsticks poked out, picked up a golden dumpling with bursts of fragrance, put it in front of his eyes and watched it for a while, grinned, then put it in his mouth, and bit it gently.

"Snort." The entrance of the flower-shaped dumplings is crispy and fresh, and the moment the teeth pierce the crunchy skin, you can feel the heat flowing directly, which makes Wang Ming gently gasp under the cold air, feeling the soft and glutinous dough in the crispy outside the mouth, and then, after picking up Laba vinegar, drop two drops into the dumplings, the tip of the nose is wrapped around the fresh fragrance with a slight sour taste, Wang Ming blew it again, and put it into his mouth.

With the filling of the flower dumplings entrance, a sour taste spreads directly in the mouth, fried until the golden skin is not the slightest stiff, the crunchy and fragrant texture releases the charm of the dumplings, as Wang Ming begins to chew, there is no obstacle between the teeth to penetrate the rosin crispy skin, pierced into the soup fragrant and slightly sour invaginal, feel the strength of the fleshy layer, with a slight force, the teeth penetrate the strong meat filling, slightly sluggish, piercing the crispy green shrimp wrapped in it, Mixed with the soup squeezed out of the meat filling, it flowed in Wang Ming's mouth.

"The appearance is gorgeous and generous, the skin is crispy, the inside of the dough is soft, the filling is very strong, and the whole green shrimp wrapped is crisp and tender..."Wang Ming chewed slowly, distinguishing the taste and texture of the fried flower dumplings in this hundred flower banquet, and nodded gently, obviously very much recognized this dumpling banquet.

"The land of China is vast, I want to continue to sublimate my culinary skills, learn the strengths of the family, and discover the unknown food and operation techniques, which is the most correct way, although this road is very long, but I believe that I can do this step and become the top master in China, and also become the largest entrepreneur in domestic catering." Wang Ming secretly said in his heart, along the way, not only has he tasted the food of various places, but also greatly helped his insights into cooking, this line is like this, and there will never be an end... Although Wang Ming is not very old, he has already gone too far on this road...

The fried dumplings of three fresh shrimps with exquisite appearance were slowly tasted by Wang Ming, and then, his eyes fell on the dumplings with chicken and mushrooms on the side, with the neutralization of laba garlic, even if it is fried dumplings, it is not much greasy to eat at all, and the dough and filling of the dumplings complement each other perfectly, even if there is no neutralization of laba garlic, if you want to eat a greasy taste, I am afraid that the negative effect cannot be achieved with the nine dumplings in front of you alone.

The dumplings stuffed with chicken and mushrooms are also very delicious, highlighting the fresh aroma of the chicken and the strong aroma of the mushrooms, mixed together, with a combination of crispy and soft glutinous skin, which made Wang Ming express his appreciation again, and swallowed the last three dumplings filled with mackerel.

After the fried dumplings were eaten, then, the other six steamed flower dumplings were also served, still with chicken mushrooms and mackerel filling, which could make people slowly feel a little greasy golden from the taste, and there was more white skin with sweet soft glutinousness, dipped in one or two drops of balsamic vinegar, with pickled laba garlic in place, so that Wang Ming was once again impressed by the flower dumplings of the Hundred Flowers Banquet in the Hundred Dumpling Garden.

"It's not delicious, but dumplings..."Wang Ming said softly, sighing at the deliciousness of the dumplings, and a young man on the side turned around with a smile and picked up a meat sentence that made Wang Ming laugh.

"Fun... But sister-in-law. The young man muttered softly, causing Wang Ming to roll his eyes, then coughed dryly, looked at the dumplings brought over by the third production method, and licked his lips.

The last flower dumpling, still six, is also the most common method, boiled, and the filling is different from the previous one, according to the order of the flower dumplings of the Hundred Dumplings Garden Hundred Flowers Banquet, the last six, the most traditional method, is also the lightest filling, in order to neutralize the previous meat and semi-seafood.

Wang Ming knows that if you want to make beautiful and delicious dumplings, dough is the foundation, good dough is soft, smooth, moist, and non-sticky. The technique of dumpling dough is to gradually add water, knead thoroughly, knead evenly, so that the dough is bright and white, and full of strength.

In addition to the dough, the filling is the soul of the dumplings, and the vegetarian filling pays attention to seasoning, such as the pumpkin vegetarian filling, which is seasoned with white pepper, minced green onion and ginger, and yellow sauce. When mixing the filling, add the chopped fork and crushed Zeng Xiang to absorb water, and add the chopped coriander to be delicious and beautiful. Vegetarian filling of eggs and leeks, with shrimp skin to increase umami. Ginger is essential. Mix the leeks with a spoonful of oil before mixing the filling, which can keep the leek hydrated and the filling will not produce the soup. When cooking dumplings, add a small amount of salt to the soup pot, so that the dumplings do not break, do not stick, and have a chewy taste.

After the two final pumpkin fillings and vegetarian dumplings with leeks and eggs, Wang Ming's mouth was fragrant, and there were a total of twenty-one flower-shaped dumplings before and after, which made him taste the delicious flower dumplings, appreciate the elegant appearance and shape, and also eliminate the hunger in his stomach.

After the dumpling banquet is over, the rest of the things on the table are removed, and the waiter brings up a bowl of white fungus soup, which is called gargling and clearing the throat, adjusting the taste, if it is in the order of the hundred flowers banquet, after the sweet and smooth white fungus soup, it will continue to serve dumplings with other fillings, but Wang Ming is already very full, and after resting for a while, he settled the account, turned around and walked out of the gate of the hundred dumpling garden.

"Twenty-one dumplings, plus a bowl of white fungus soup, it costs one hundred and twenty-eight."