There are only two kinds of tea prepared by Hua Xiang Lou for guests, but these two are enough to satisfy diners. One is jasmine tea for girls, and the other is osmanthus wine for men.

The fragrant jasmine tea is made in a flower-shaped vessel with sticky rice embedded characteristics, with unique ingredients and heated steaming to absorb the flavor. Cooled and shaped on a delicate bamboo plate, the faint fragrance of jasmine overflows, which is very tempting, and when you take a sip, the cool and smooth taste spreads instantly, and the melt-in-your-mouth fat seems to melt away with the taster's heart.

There is also the osmanthus wine made by soaking fresh osmanthus into osmanthus dew and infiltrating into white wine, the color is light and elegant with a slight yellow, like the crystal clear amber, with a faint fragrance of osmanthus, revealing a trace of honey sweetness, sweet and sour, mellow and soft. Take a sip, the warmth will come and the fragrance will be endless, and the fatigue will recede all day long, leaving only endless reverie. You can't help but take another bite.

Since the degree of osmanthus wine is not high, Sikong Yao also begged for a little to drink.

"Huh...... This osmanthus wine is still produced in the Yushan area. Sikong Yao took a sip of small osmanthus wine, its finished product is slightly yellowish green, fresh and mellow, sweet and clean, with pure natural osmanthus fragrance, which makes people feel moved, happy and happy, and poured in love with three tastes.

Xu Zhidong also put down the wine glass at this time, and agreed: "It is indeed the osmanthus wine made from the spring water of the 'hollow pool' of Xingfu Temple in Qiliang Ancient Temple, Yushan, only the local spring water is cold and sweet, rich in minerals, high in mellowness, and large in strength, so use this water to make wine." The wine is extraordinarily full-bodied. And the thousand-year-old 'Tang Gui' in the temple into the wine, the osmanthus wine made is amber, the wine quality is mellow, thick, the mouth with the fragrance of osmanthus, slightly sweet, quite distinctive. ”

Sikong Yao nodded and said with a smile: "The color is golden, fragrant, sweet and sour, even if it is used to make cocktails, it is not an excellent choice." ”

Xu Zhidong smiled and asked curiously, "The little girl also likes to mix wine?" ”

Sikong Yao shook his head slightly. "No." However, I also have some understanding of sake culture, and flavored sake is often used in desserts. ”

Xu Zhidong said with interest: "I see, then it seems that we can have a good exchange." ”

The two talked about Cuban rum from the wine. It's speculation. I've forgotten that there is no such thing as ordering food yet. Wen Houyu beckoned everyone to start ordering. Hua Xiang Lou can also be regarded as a theme restaurant, and most of the dishes are made of flowers.

Looking at the names of the dishes that he couldn't think of at all, Wen Houyu suddenly became worried. After turning a few pages in a row, I saw a slightly recognizable shape of the "gourd chicken", at this time, it seemed to be like seeing a relative, and suddenly complained: "I understand this for most of the day, I'll order a gourd chicken." ”

Wen Houyu spread the menu card forward and handed over this troublesome errand to others, Lin Pengfei looked at the elegant dish alias and was also confused, at this time he turned his eyes to Huang Sifeng, and said: "Little friend of the four winds, since you proposed to come here, we don't know what is delicious here, so it is better for you to arrange it." ”

Huang Sifeng took the recipe thrown by Lin Pengfei and said, "It's okay, I'll arrange it." ”

Seeing that Huang Sifeng happily took over the hot potato, everyone breathed a sigh of relief, but Sikong Yao curiously leaned aside, tugged Huang Sifeng's sleeve and said, "Senior Sifeng, I want to eat this, bubble oil cake." ”

Huang Sifeng glanced at Sikong Yao and said, "Do you know what bubble oil cake is?" ”

Sikong Yao smiled awkwardly: "I don't know, but it's because I don't know, so I want to try it, it should be a snack, right?" ”

Wen Houyu grabbed the end of the conversation and said lively: "Hey, I'm really right for you, this bubble oil cake, bubble oil cake is a very famous traditional snack of the Han nationality in Sanyuan County, Shaanxi, and its origin can be traced back to Wei Juyuan's famous roasted tail banquet in the Tang Dynasty. The filling is mixed with sugar, yellow cinnamon, roses, peach kernels, and cooked noodles; The noodles are made of Fuqiang flour cooked in boiling water and oil. The bubble oil cake of Xi'an Restaurant and Wuyi Hotel has been on the gold list of 'Chinese Famous Snacks'. ”

"Huh...... It's so famous, Senior of the Four Winds, quickly order one for me. Sikong Yao shook Huang Sifeng's hand vigorously, for fear of missing this famous Chinese snack.

Huang Sifeng snorted coldly and said, "No, it's too tired, don't eat it." ”

Zhou Nan said slowly: "It is made of hot bread and yellow cinnamon sugar filling and fried into bubble oil cake, which is named after the raised pine bubbles on the cake surface. It is said that the bubble oil cake was originally a palace dim sum, and during the Anshi Rebellion, there was an imperial chef who was good at making this cake and went to Sanyuan County, north of present-day Xi'an. In order to make a living, he started a business of making and selling bubble oil cakes, and the craft has since been introduced to the people and has become a delicacy that has been passed down from generation to generation in the area of Mihara County. During the Qing Dynasty, some people from Sanyuan County, who had mastered the technology of making oil cakes, went to Xi'an to make and sell for a living, so that the bubble oil cakes were transmitted to Xi'an, and became famous all over the world. Four Winds, let's order a copy with Sikong Yao's meaning. ”

Zhou Nan persuaded him, and Huang Sifeng didn't want to stop him much, so he wrote the words bubble oil cake on the order menu, in fact, if it wasn't for raising the bar with Sikong Yao, he would also want to try the bubble oil cake that Wen Houyu said amazingly.

Xie Jingyun muttered at this time: "The gourd chicken that Mr. Wen ordered before is also a delicacy in Shaanxi, could it be that this restaurant is engaged in Shaanxi cuisine?" ”

Gourd chicken is a traditional famous dish of the Han nationality in Xi'an, Shaanxi, which began in the Tang Dynasty. The production of gourd chicken is divided into three processes: boiling, steaming basket and frying. When making, rinse in clean water first, remove blood stains, tie the chicken with hemp silk when cooking, in order to maintain the shape of the chicken, wait for the pot to boil cold water, put in the chicken, boil for half an hour and take it out, put it in the basin, add broth, cooking wine, refined salt, soy sauce, green onion, ginger, star anise, cinnamon, and steam it thoroughly in the basket. When frying, the rapeseed oil is burned into the steamed whole chicken, and the spoon is tossed until the chicken is golden brown, then taken out with a colander and drained of the oil, and then served on the plate.

The vice president smiled: "Yes, the owner of this shop, that is, the little girl who graduated from St. Yide Road, is an authentic Shaanxi native. ”

As soon as Sikong Yao heard the name of Shaanxi, he immediately remembered the majestic atmosphere of the ancient Qinchuan and the scenery that had experienced the vicissitudes of history, and a longing for the same food suddenly came to mind, and he hurriedly urged: "Shaanxi? In the Hanzhong area, there must be meat buns? Four Winds Senior! ”

Looking at Huang Sifeng's eyes, there was obviously an irresistible pleading, almost drooling down the look, which made Huang Sifeng cry and laugh.

"Okay, okay, I wrote it! Don't drool! ”

Later, after Huang Sifeng ordered a few more dishes, everyone stopped, the girls tasted tea, and the men sipped wine, accompanied by a faint fragrance of flowers, which was quite comfortable.

The vice president smiled: "I didn't expect that there would be such a unique restaurant in the bustling Shengyi City, which is really good." ”

Although there are many guests in Huaxianglou, it does not seem crowded, nor noisy, it is not like the general restaurant in order to accommodate more guests and prevent a large number of tables, compared to the general restaurant Huaxianglou chooses to give more space for seated diners to enjoy, coupled with the quiet aroma around, it makes people relax very comfortably, no one can bear to break the tranquility, so it is not lively.

Zhou Nan said lightly: "The rivers and mountains are beautiful in the late days, the spring breeze is fragrant with flowers and plants, such a beautiful scenery, in the lively big city, it can be regarded as a unique flavor, no wonder such achievements can be achieved in just three years." ”

Lin Pengfei also felt it, and said: "I don't know how that little girl is now, she has taken care of such a big store, and she has hardly returned to the college since she came out of her senior year." ”

Wen Houyu's memories also seemed to be hooked, and he said sentimentally: "I don't know if she made these dishes?" ”

Zhou Nan said: "The restaurant already has such a scale, as the owner, naturally I will not cook in person anymore." ”

"Teacher Zhou said this, it's not good." Suddenly, another light female voice sounded, and a young woman walked slowly, and the fragrance of flowers disappeared in an instant, all of which were invincible to her graceful temperament.

"Vice Dean, Teacher Zhou, Teacher Wen, Teacher Wu, Teacher Xu, I haven't seen you for a long time, Senior Sifeng is also here?" The woman is not a few years older than Sikong Yao, and because of her outstanding temperament, people can't figure out her real age, and she only feels that there is an empty valley orchid in front of her.

Lin Pengfei was stunned and said, "Are you ...... Lina? ”

Lin Pengfei couldn't associate it with that clumsy, even shy student, she hadn't seen her for a few years, she had transformed into a big girl in the show, although there was still a wisp of childishness on her face, but the temperament of the whole person was completely different.

The eyebrows are bent and jade, the dignified and elegant temperament is like a flower, where is the shyness of the small jasper in the past?

"Haha, it seems that you have become a chef who can take charge of himself, yes, yes, my student from the Saint-Edro Cuisine Academy is really extraordinary." The vice dean laughed heartily.

"Lina...... Senpai? Sikong Yao was attracted by the woman with outstanding temperament in front of her, her thoughts were a little confused, and she instinctively called her senior sister.

Li Na smiled, elegant as an orchid, and said kindly: "Are you also a student of the academy?" ”

Wen Houyu nodded and said, "Well, this year's student, the seeded player of the dessert department, has reached a draw with Huang Sifeng before, haha." ”

Huang Sifeng snorted disdainfully and said, "I'm just giving her a chance." ”

Lin Pengfei said again: "Li Na, your shop is doing well, I guess it's stronger than the four winds." ”

Li Na shook her head lightly and said humbly: "Where is it, Li Na's cooking is still far from the Four Winds seniors." (To be continued......)