Shenzhen also has another name called Pengcheng, the word Peng means the king of birds, as a first-tier city in Guangdong Province, Shenzhen is also an all-encompassing city. Reading novels is recommended to read books

Located in the south of Guangdong Province, Shenzhen is only separated from Hong Kong by a water, and is bordered by Daya Bay and Dapeng Bay in the east, the Pearl River Estuary and Lingding Ocean in the west, and the Shenzhen River in the south.

Beautiful Shenzhen, has a long history, in the long river of years, in the Xia and Zhou dynasties, Shenzhen is also a foothold of the Baiyue tribe expedition to the sea, the people who live in the coastal dune valley area of Shenzhen, that is, the "Nanyue tribe" to fish, navigation to make a living, but also laid the foundation of Shenzhen seafood cuisine.

However, Shenzhen, as a first-tier province in South China, is also a typical immigrant city, with a large influx of foreign population, which also makes the city have countless delicacies.

In addition to orthodox Cantonese cuisine, Sichuan cuisine, Shaanxi cuisine, Jiangsu and Zhejiang cuisine and other major cuisines can be tasted in this all-encompassing city.

Due to the convergence of populations from different regions, there is also a conflict of food tastes, Cantonese people like light, while foreigners love spicy food, and the confrontation of different tastes also derives the essence of cuisine, that is, tolerance.

It is the skillful integration of the characteristics and flavors of all the ingredients in the cuisine that can breed more touching flavors, and when Cantonese cuisine and Sichuan cuisine collide, a series of delicacies combining the characteristics of different cuisines also come into being.

Under the leadership of Sikong Lu, Sikong Yao first changed into a pale yellow cheese-like pleated skirt, which set off the soft black hair more and more moving, and then went to Longgang District together, Suwen Bao'an District is one of the three major food districts in Shenzhen, in order to study the catering corporate culture Sikong Lu has long wanted to come to Shenzhen.

The two entered a hotel together. Sikong Path opened his mouth and asked for a large table full of dishes. Sikong Yao refused: "Brother, it's too wasteful to order so many things that you can't eat." ”

Sikong Lu glanced at Sikong Yao in some astonishment. When did my sister become so sensible?

Sikong Lu smiled: "Okay, then you order." ”

Sikong Yao nodded. Xiang said, "What's your signature dish here?" ”

The waiter responded: "Naturally, it's red oil and three yellow chickens." ”

Sikong Yao said: "Okay, that's it, and then two bowls of rice and a plate of salted cabbage." ”

After the two sat down, Sikong Lu took the lead and smiled: "Xiao Yao, are you poor and scared for the past two days, why are you so provincial?" ”

Sikong Yao glanced at Sikong Lu and said, "It's not, it's you." So what is the extravagance and waste, there is so much money that you can't spend it all? ”

Sikong Lu smiled and said, "It's not enough to spend, but you don't need to be so poor, it adds up to less than a hundred yuan, can you eat well?" ”

Sikong Yao retorted: "You don't understand this, the real delicacy can't be measured by money." Like the most ordinary candy that can be used for a few cents, it can also make people happy. ”

Sikong Lu nodded, and didn't refute anything, whatever his sister said was what it was.

But this red oil three yellow chicken. It is really a genuine and inexpensive dish, and the three yellow chickens refer to the chicken breeds with yellow feathers, yellow beaks, and yellow feet, not specifically to a certain breed. It refers to the general term of high-quality broilers with yellow feathers.

However, the dish made by the three yellow chickens must be tender and smooth, with crispy skin and soft bones, plump fat and delicious taste, and the bright yellow appearance can make people appetizing.

Put the washed three-yellow chicken into the pot, add shallots, ginger and garlic slices, and steam over high heat until boiling. Reduce to low heat and cook for another 15 minutes. Quickly pour ice water over it to lock in the ultimate flavor in an instant. The constricted chicken is more refreshing, elastic, chewy, and retains the best gravy texture.

Blanch soybean sprouts, parsley, and spinach, then cut them into sections and put them on a plate to spread on the bottom, and then spread the chopped three yellow chickens on top of them, so that it looks like the white cut chicken of orthodox Cantonese cuisine.

And the essence of this dish of red oil and three yellow chicken is that it is a combination of Cantonese cuisine and Sichuan cuisine, running through the two characteristics of light and spicy.

Mix the red oil, light soy sauce, sugar and a little sesame paste to make a sauce, pour it on the three yellow chickens that have been put on a plate, and finally sprinkle with sesame seeds and crushed peanuts to make a real red oil three yellow chicken.

Although Sikong Lu has no talent for cooking, he has been mixed in the catering industry for a long time, and he has also developed a good tongue, but he doesn't have time to research, otherwise he can be a third-level gourmet.

Even if he is accustomed to eating delicacies from the mountains and seas, he can't help but praise: "The skin of the three yellow chickens is thin and the meat is fine, so the taste is tender after boiling, and the sauce is added to make the overall color ruddy, and the appropriate red oil makes the taste not too light, and the spicy is moderate." It is not only within the acceptable range of people with light taste, but also will not disappoint people who like spicy sex, which can be described as a masterpiece. ”

Sikong Yao nodded, this dish of red oil and three yellow chickens is a cold dish, without the heat of burning people's lips, and a big bowl of rice can be eaten in an instant.

The taste of the three yellow chickens is mellow, and even the bones are full of tempting chicken juice flavor, Sikong Yao sipping the taste on the bones, which makes Sikong Lu shake his head.

"Xiao Yao, you are too ungraceful like this, if you can't eat enough, you can order another one, why bother."

Sikong Yao shirked and said: "No need to be full, it would be great to have another dessert." ”

So the two of them asked for two more desserts, combining the pastry skills of Chinese desserts with the jam used in Western desserts, and this strawberry muffin can be said to be the finishing touch of the meal.

Looking at the two tempting shortbreads and fragrant jam on the plate, Sikong Lu couldn't eat it for a while, and he didn't know which one to start eating.

Sikong Yao, who dreams of being a pastry chef, naturally has much more knowledge of desserts than Sikong Lu, and explained: "This is a very classic shortbread snack in North America, which is usually cut in half and smeared with cream and fruit. ”

The texture of the strawberry shortbread is crispy, and the sweet concentrated strawberry jam is neither too sweet nor too greasy, and has a refreshing and earthy taste that satisfies the mouth addiction without adding too much satiety, making it perfect for a dessert after cooking.

Sikong Yao was contented to enjoy the leisure time after the meal, and it was rare to take a break in the past three months, quietly looking at the scenery outside the window, and it was not comfortable.

"What is this, so unpalatable?"

The sound of Ding Ling's tumbling sound rang out, and the porcelain fell to the ground with a crisp and terrifying sound. The waiter was frightened by the sudden scene, and the guest's temper was really too short-tempered.

Sikong Yao looked over unhappily and found an American with dark skin as charcoal cursing in extremely unfavorable Chinese.

The American said angrily: "Can such an unpalatable thing be considered a dessert?" Do you really think that my tongue as a third-class gourmand is useless? ”

The lobby manager, who ran out in a rage, was about to come out to ask for an explanation, but when he heard the super-third-level gourmet, he immediately froze, even if he searched all over the world, there were not more than 100 of them, and what they said was extremely weighty, and a sentence could decide the life and death of a restaurant.

The lobby manager didn't dare to offend such a person, and said tremblingly: "Excuse me...... What is wrong with our cuisine? ”

The American angrily said, "Do you dare to call the things you make desserts?" ”

Sikong Yao's brows furrowed slightly, while John Feldon stepped on the strawberry muffin and continued to say angrily: "It's embarrassing to give this kind of garbage to the guests to eat, what do you mean?" Isn't there a pastry chef on the continent who can see enough? ”

Before the lobby manager could speak, Sikong Yao took the lead in scolding: "Hey, you're enough, how can you say that other people's hard work is rubbish for the desserts that others have worked so hard to make." ”

John turned his head to look at Sikong Yao and scolded, "What are you?" ”

Sikong Lu took the lead in clenching his fists, no matter if he was a super-third-level gourmand or something, even if he was a unique second-level gourmet, as long as he dared to speak disrespectfully to her sister, Sikong Lu would not be able to spare him.

Sikong Yao, who has enough enthusiasm for desserts, can understand the hard work that any pastry chef pours into cooking, so she said: "It doesn't matter who I am, but please respect the hard work of others, the dessert made by the chef with great effort, you can not like it, but there is no need to insult it." ”

John snapped his fingers and sneered, "This kind of garbage can be considered a dessert, are you insulting the tongue of me, a third-class gourmet?" ”

Sikong Yao looked at John, his dark and shiny skin was even more creepy than the German wolfdog, if the lights were turned off at night, John would definitely be as invisible.

Sikong Yao said slightly angrily: "I don't care if you are a special level of gourmet, in my eyes, it looks the same, people who have not done their own cooking creation are not qualified to insult other people's cuisine." ”

John snorted coldly and said: "Such an unpalatable thing has no meaning at all, and if you can cook such an unpalatable thing, that chef has no meaning of existence, and your continent has no meaning of existence except for becoming the source of raw materials for our country, and food will not be developed here at all." ”

Sikong Yao clenched his fists tightly, and an outsider was so outspoken.

John sneered: "If the whole world is at your level, how can the dessert business develop?" I should have known that I shouldn't have listened to Ke Yundan's nonsense, and I had to come here to do some kind of opening ceremony. ”

Sikong Yao frowned slightly, and said, "Do you know Ke Yundan?" (To be continued)

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