Of course, the drunken shrimp served on the table was not served in a wine jar, but with a transparent lotus-shaped glass plate. Pen | fun | pavilion www. ｂｉｑｕｇｅ。 infoThe drunken shrimp on each table are counted according to the number of heads, and there are only ten in total, and there is no more than one. If you can't eat it if you start late, you can only consider yourself unlucky.

There is also a thin layer of soaked shrimp under the glass plate, so that the drunken shrimp on the table will not lose its proper flavor too quickly. Against the backdrop of the glass plate, each drunken shrimp is particularly translucent, and the different appearance alone can make people lose their minds.

Eat the drunken shrimp in your mouth, the shrimp meat is so tender and fragrant, so delicious that people almost think they have arrived in heaven!

This aroma contains not only the fresh aroma of the shrimp itself, but also the mellow aroma of the wine. The two are integrated and intertwined, and you and I can't be distinguished at all, which makes people can't help but linger between their lips and tongues.

Although the drunken shrimp in Yongji Restaurant is made of aged wine, the drunken shrimp that can be made is unexpectedly not very intoxicating. A drunken shrimp goes down, everyone may be a little intoxicated, but it will not really get drunk. Even people with different amounts of alcohol can get similar feelings from this dish, and it is impossible to figure out the mystery.

After the eight cold dishes were served, there was silence in the restaurant.

Even the voices that talk about gossip are gone.

Food comes first, who has the heart to care about anything else?

Even those reporters with cameras and video cameras can't care about their interview tasks at the moment, and they have become new members of the predators.

The cameras are set aside to work on their own, and the cameras are completely furnished. Except for the fact that the cameras were used to take some pictures at the beginning of the flowing mat, they were completely forgotten in the corner.

After the cold dishes are served, it is the turn of the hot dishes for the main meal.

The order in which the hot dishes are served is also particular, and the steamed meat dishes are served first. For example, plum cabbage button meat, soft-shelled turtle soup, slippery meat balls, etc.

The plum cabbage button meat on the flowing water table is obviously different from the home-cooked food that everyone makes on weekdays, and the types are different. There are even three or four kinds of plum cabbage with different shapes, tastes and raw materials.

This time, the flowing water banquet of Yongji Restaurant is naturally indispensable to this classic dish. However, Fu Yonghan was obviously unwilling to change too many tricks of the same dish to the same table, so everyone only saw two servings of plum cabbage and pork on the table.

One of the dishes is cut into cubes, and the other is triangular. The thickness of all the pork is not shallow, and the appearance alone is quite "spectacular". The beautiful sauce-red pork skin is presented on the most surface, which looks soft and does not look greasy, and people can't help but drool and have an appetite just by looking at it.

Originally, some girls who took weight loss as their life's responsibility couldn't help but move their chopsticks after seeing these two meat dishes on the table.

Picking up a thick piece of pork, the layered meat quality is very obvious to show their weight. But no one backed down in front of such a weight, but couldn't wait to send the meat directly into their mouths.

After actually eating these two portions of buckled meat, which seem to be only a little different in appearance, everyone will find that the taste of these two meat dishes is completely different!

The cubes are sweet to eat, while the triangular pieces are salty. Although the two tastes are different, the taste has not changed.

In addition to the difference in taste, the pork itself is extremely well steamed, soft and glutinous in the mouth, without the greasy nature of large pieces of fatty meat, but with an indescribable freshness, which has never been felt on other ingredients.

No wonder there are two dishes with the same name, it turns out that their tastes are really different!

"Even fat can be made so well?! Yongji Restaurant is truly amazing! ”

"Absolutely stunning! I've never eaten fatty meat before, but today I feel like I can finish these two plates! ”

"Still want to eat two plates? Dream on you! See for yourself, both plates of meat are about to be divided, okay?! ”

"Uh......h Next time, I'll have to eat alone, so I won't be with you foodies! ”

"Tell me like you're not a foodie! Hmph, it is not certain whether there will be running water seats in Yongji Restaurant in the future. Besides, even if there is, it won't be the cost price it is today, and you may not be able to afford it! ”

“…… The reality is already so difficult, why do you want to debunk it!! Even if I can't afford to eat, can you afford it?! ”

“…… Well, it's a big deal that when the time comes, we'll scrape together money and come up with a month's salary, and we will always be able to make up enough for a meal! ”

"It's such a happy decision!"

“……”

Most of the meat dishes are steamed, and even the soup dishes are the same.

pigeon soup, soft-shelled turtle soup, stewed chicken with shiitake mushrooms...... After all of them have been processed, they are put into a soup basin, then put into a steamer basket on top of each other, and steamed directly on high heat until the heat is up, and then they can be removed.

The steamers used on the running water mats are all large steamers. The fire under the steamer is not a normal kitchen fire.

In order to do a good job of this flowing water seat, Fu Yonghan and Ji Xiulang coordinated with the shopping mall many times in advance, and finally determined the place and built a new earthen stove with red bricks.

This stove was built by Fu Yonghan himself.

After setting up the stove, Fu Yonghan first threw a lot of half-burned honeycomb coal, and then piled a layer of coal on top of it, and then the fine wood.

After steaming, you have to keep an eye on the fire from time to time. As soon as the fire shows signs of abating, new firewood should be added to it. The whole process had to add firewood several times, and if the fire was slightly neglected, the heat of the steamed vegetables would be completely destroyed.

Of course, it's not that the steamed dishes can't be eaten at that time, but it's just that it is no longer possible to meet Fu Yonghan's high standards.

A large iron pot is placed on the stove where everything is prepared, and most of the pot is filled with water, and then a steamer is set up. The steamer is very large, and Fu Yonghan bought it with great difficulty. The materials used to make the steamer are all Hsinchu, and there is a bamboo fragrance that cannot be ignored, which makes the steamed dishes have a fresh fragrance.

Layers of steamers are piled on top of the big iron pot, and there are more than a dozen layers. It's a bit spectacular.

Each steamer contains at least a dozen soup bowls.

With so many steamers, all the steamed dishes are only enough to meet the needs of a running water table in Yongji Restaurant.

The next day's flowing water mat had to be steamed again, and it had to start steaming the night before.

Yongji Restaurant has a running water table here for seven days, and during this period, none of the kitchen people can have a quiet time. (To be continued.) )