In the water mat garden, Wang Ming groaned softly, the moment the fat and thin meat slices penetrated its epidermis with teeth, an extremely rich fresh fragrance, accompanied by the crispy feeling of the fleshy layer of the skin, directly diffused in the mouth, the fat part did not look greasy at all, and the lean part was also fragrant and tender, but the skin on both sides was full of crispy taste, so that Wang Ming's eyes lit up, and his eyes fell on the Luoyang meat slices in front of him. Pen "Fun" Pavilion www.biquge.info

"Fat but not greasy, but through some techniques, make the meat tender and smooth at the same time, a thin layer of crispy film is formed on the meat layer, this Luoyang meat slice, in the processing of pork belly, is ingenious." Wang Ming said secretly in his heart, once again picked up a piece of meat wrapped in crystal soup, put it in his mouth, chewed it gently, and then picked up the small spoon beside him, scooped some of the clear soup with Luoyang meat slices, put it on his mouth and blew it, and carefully put it in his mouth.

The clear soup with the meat slices is not as fragrant as the imaginary meat, nor is it extremely delicious, there is just a faint vegetarian taste, similar to vegetarian soup, but the color is very bright, the green onion seems to be just a simple decoration color, and there is no expected onion flavor, after a mouthful of soup, the whole mouth has a little fresh breath.

Wang Ming knows in his heart that being able to make pork belly into crispy skin and tender and smooth inside is not impossible for him, but the difficulty is that after the soup is evenly wrapped, the skin still has a crispy texture. For the heat of this dish, it has been controlled to an extremely subtle point that it can make such a unique effect, and the accuracy of this control of the heat, even Wang Ming himself, is not completely sure.

"It seems that the delicacies from all over the country are really countless, and this is only the surface information that can be checked, I really don't know how many undeveloped delicacies are waiting for people to dig them out with the vast land of China..." It was placed on the table in front of him.

Western spicy fish is a traditional dish in Henan, at least in the eighties to nineties of the last century, it is still popular in Zhengzhou's large and small hotels, at that time, the use of spicy fish techniques derived from Western spicy mutton and other dishes, but for some reason, in recent years, this traditional dish has left the menu of Zhengzhou hotel restaurants, so that some diners want to eat and can't find it, and young chefs will not make this dish, and now this dish, only in the eastern capital of Luoyang, can really let diners feast, and the entire Luoyang City, There should be no more than three restaurants that can perfectly interpret this dish, including the water seat garden.

The spicy fish fillets on the table in front of me are golden and soft and glutinous, and they are arranged in two neat rows, separated by the rape after blanching, soaked in the light yellow soup, the color is bright and distinct, revealing a unique fresh fragrance of fish, and at the same time, there is a milky white mellow soup.

At this time, sporadic diners began to come in, and the atmosphere in the hall became more lively.

Wang Ming stretched out his chopsticks and picked up a piece of golden fish fillet, the soft and glutinous fish fillet was wrapped in a layer of crystal clear light yellow soup, after the chopsticks were clamped, he looked at the trembling fish fillet shaking gently, it seemed that it could be broken at any time, but Wang Ming could feel some strength from the other end of the chopsticks.

In addition to the main ingredient fish fillet, there are also enoki mushrooms, fungus, carrots and other accessories, which are used as a color match and a neutralization of the taste between dishes.

After gently blowing the crystal clear and hot soup on it, I watched the mellow soup slowly drip down the fish fillet, and landed on the butterfly in front of me, the soup was thick and not scattered, even if it fell on the eating plate, there was no splash of water, but it scattered a little scattered to negligible light spots, most of the soup was still held together, and it was particularly conspicuous in the white eating plate.

Put the golden fish fillet in the mouth, the light yellow thick soup melts instantly, with a fresh taste, mixed with a faint enoki mushroom and fungus, the smell of mountain goods, in Wang Ming's mouth quickly flowed, the fresh soup, there seems to be a slight spicy taste, making this fresh fragrance more mellow, the skin of the fish is processed very well, under the tip of the tongue squirming, the fish wrapped in the middle bone spur is easily separated, the snow-white and delicate taste and the unique fresh fragrance of the fish, Mixed with the subtle spicy taste, a unique fragrance was formed, which made Wang Ming's eyes light up, and his eyes fell on the spicy fish fillet in front of him again.

The waiter is standing next to Wang Ming's small table, which is also the rule of the water seat garden, because the water table serving part is a little frequent, and most of the diners who taste the water table are numerous, and the waiter also needs full-time service at this table, and changing the food plate is also one of the basic items of the service.

Wang Ming picked up a piece of fish fillet again, put it in his mouth, savored the taste, analyzed the methods and precautions, and at the same time, pondered the direction of Luoyang's local dishes, and at the same time, the fifth dish was also quietly served.

Wang Ming picked up the soup with the spicy fish fillet, the milky white soup overflowed with a rich fragrance, and after he took a small sip, he mixed the slightly spicy and fragrant fish meat with a delicate taste in his mouth, the wonderful taste, so that Wang Ming nodded silently, and then showed a thoughtful look.

"This fish soup seems to be ordinary, but it can enhance the taste and texture of the spicy fish fillet again, and the old traditional dishes are really worthy of their name." Wang Ming said secretly in his heart, watching the waiter remove the spicy fish fillet and soup and put the fifth dish on it.

"Luoyang crispy meat... Please use slowly. The waiter had a professional smile on his face, and now she can see that the diner in front of her is not very old, but he is not here to eat at all, his arrival is more to experience the style and taste of this Luoyang water seat, perhaps, there are other purposes, but it is not something that the waiter can guess.

The waiter's voice fell, and at the same time, after replacing the plate in front of Wang Ming again, his hands hung in front of him, and he stood aside again, and this kind of behavior suddenly made the other diners in the hall cast their eyes, they often come out to eat, and they also know the rules of the store.

And when many surprised eyes came, Wang Ming looked at the Luoyang crispy meat in the small bowl of orchids in front of him, and a smile was outlined on the corner of his lips.

"It's not much different from the Korean meat in my hometown..."