This refers not only to Fu Yonghan's potential in cooking, but also to her potential to make money and bring greater benefits to Mingji Mall.

It's ridiculous that he was carried away by anger before, and he accidentally judged people by his appearance, so he underestimated Fu Yonghan and thought about Ji Xiulang and others.

Yan Tingxue took a deep silent breath.

Thankfully, it's not too late for her to wake up.

Otherwise, in front of Gan Yingtong and others, I don't know how much she will lose this face.

Thinking so, Yan Tingxue's gaze fell on the other dishes on the table.

If a dessert can be done so well, then other more formal dishes should not be much worse, right?

Gan Yingtong's eyes noticed the change in Yan Tingxue's expression, and she couldn't help but laugh in her heart.

Let this eldest lady of the Yan family look down on people, now she should know the truth that there is a sky outside the sky and there are people outside the world, right?!

They also have a genius in the chef industry in Ganzhou!

It is absolutely impossible for a foreign True Essence Pavilion to dominate in Ganzhou!

It's time for Yonghan to slap the Yan family in the face!

Yan Tingxue didn't know what Gan Yingtong was thinking, the chopsticks in her hand had already landed on the plate containing the kung pao chicken.

Kung Pao Chicken is a well-known dish that can be found in many restaurants and even made by many housewives. It is naturally difficult to make such a famous and common dish have a different taste.

Yan Tingxue was very curious about how far she could make a Yongji restaurant with jade beans and how far she could do this kung pao chicken.

As the name suggests, the main ingredient of Kung Pao Chicken is naturally chicken. However, in this whole dish, the abundance of accessories is more eye-catching.

There are many accessories in this dish, and in terms of quantity, it is far more than the chicken itself, with peanuts, cucumbers, peppers, etc., mixed with chicken and cooked together, and the color matching is very bright, which makes people very appetizing at a glance.

Yan Tingxue eats this Kung Pao chicken, the chicken is tender, the peanuts are crispy, the mouth is spicy and crispy, red but not spicy, spicy but not fierce, it is definitely a rare delicacy!

Although the varieties are different, if you are serious, the quality of this Kung Pao chicken does not belong to the jade beans at the same table!

Yan Tingxue stared at Kung Pao Chicken for a long time before pointing her chopsticks to the next dish.

This time, she chose stir-fried river prawns.

The river prawns are clearly carefully selected, and they are generally round, ruddy and shiny. This dish is not difficult to make, but it is a test of the chef's control of the heat, and a little carelessness will affect the taste of the whole dish.

This stir-fried river shrimp was not made by Fu Yonghan herself, but by Zhang Hai under her guidance.

After all, there is so much work in the kitchen, if Fu Yonghan has to do every list, then this day is really impossible.

Fortunately, Zhang Hai himself has a good cooking foundation, and with Fu Yonghan's guidance, his progress is rapid, and the dishes he makes can barely reach the passing line required by Fu Yonghan.

Before putting the river shrimp in the pot, cut off the head whiskers and shrimp legs, and wash them with water. This process is also not difficult, but it requires a lot of patience and care from the chef.

After the prawns are cleaned, pour raw oil into the pot and boil them over a high flame until they boil, and then you can pour the prawns into it. The time to fry the river shrimp should not be too long, as long as you see that the shrimp shell is red first, and the head shell and feet of the shrimp are loose, you can take out the river shrimp, pour it into a colander, drain the oil, and set it aside for later use.

Then pour the hot oil in the pot, add wine, white soy sauce, sugar, vinegar, minced green onion, ginger juice and other ingredients, stir it until the marinade is thick and sticky, you can pour the previously fried river shrimp into it, quickly stir-fry a few times, and then it can be out of the pot.

Such a simple dish can make Zhang Hai toss a lot, and the difficulty is naturally in the control of the heat.

But at this time, he was not in the mood to take care of so much.

Fu Yonghan, who controls the overall situation in the kitchen, is very busy, and Zhang Hai, as one of Fu Yonghan's trusted apprentices, has a lot of burden.

After eating a few bites of river shrimp, Yan Tingxue noticed that although the taste of this stir-fried river shrimp was good, in general, it couldn't catch up with the previous jade beans and kung pao chicken, and she was immediately relieved.

She was even secretly a little lucky.

If these dishes are really of the same level as Emerald Beans, then she really has to consider whether to destroy this shop, or directly let the Zhenyun Pavilion, which has not yet opened, simply change places to do business.

The vegetarian fried phoenix tails, soft fragrant plum vegetables and meat pot, and stir-fried cowboy cubes with mushrooms on the table are all at the same level as stir-fried river shrimp, which is indeed much better than most restaurants, but compared with Zhenyun Pavilion or Houyang Building, or even Yahuang Hotel, it is still a little worse.

Yan Tingxue's hanging heart fell for the most part.

Gan Yingtong's laba porridge had also been eaten, and she aimed at the iron plate beef tendon that had not been touched by Yan Tingxue at a glance.

This dish was also ordered by Gan Yingtong, and it is one of her favorite dishes on weekdays.

In the whole of Ganzhou, the only thing that Gan Yingtong can see is the iron plate beef tendon of Hou Yanglou, and even the menu of the Yahuang Hotel can not get her approval.

The sizzling beef tendon is somewhat similar to barbecue, but the taste is not the same as that of barbecue.

The iron plate used as a plate is not very large, and one iron plate can hold half a beef tendon at most, and if two people eat it, if there are too many other side dishes, the amount of beef tendon is a lot.

There is a special heating device at the bottom of the iron plate, and the rising temperature makes the contact between the iron plate and the beef tendon sizzle all the time, and there is oil foam spilling from the edge of the beef tendon, which makes it look very appetizing.

The beef tendon is processed and cut into finger-thick slices to make it easier for guests to eat.

It can be seen that the beef tendon has been boiled, and even if you don't have to touch it, you can smell a strong aroma unique to beef. I don't know what secret seasoning is added to it, just getting close and smelling it is enough to make people intoxicated.

Gan Yingtong sandwiched a piece of beef tendon slices, and found that the side of the beef tendon slices and the iron plate had been fried to a slight brown, which was very beautiful. She took a bite of it, the translucent beef tendon slices had a special salty aroma, and it was very soft and glutinous, just like the best glutinous rice pastry, soft and tough, especially easy to taste, and completely absorbed the seasoning, the taste was simply wonderful!

Not only that, but the part of the beef tendon that sticks to the iron plate has a special burnt aroma and crispiness, and the taste is even better than that of the beef tendon as the main topic!

Gan Yingtong's eyes widened, and he couldn't wait to clip another piece of beef tendon into the entrance.

She has already eaten it, this iron plate beef tendon is definitely from Fu Yonghan's handwriting! (To be continued.) )