Tong Ran didn't expect Su Miao to say his intention directly, now he even saved polite words, he is a businessman, he is usually used to beating around the bush, and the first time he met such a straightforward person, he just felt that he couldn't help laughing.

"I'm not welcome?" Su Miao rested her elbows on the table, clasped her hands together, tilted her head to look at him, and asked with a smile.

"Welcome, of course welcome, you are a guest when you enter the door, unless you eat a bully meal, how can you refuse to open a restaurant." Tong Ran said with a smile.

"Don't worry, Tong Gongzi, even if I waste it from you again, I can still afford it, so don't think that I will send Su Ji to you to pay off the debt because I can't pay the bill." Su Miao looked at him and said with the same smile.

Tong Ran laughed out loud: "Miss Su, I'm not idle enough to fantasize about that kind of bizarre thing. ”

"That's good." Su Miao said with a smile.

"Second Miss Su? Are you the second girl of Su Ji Pinxian Building? Changsheng came back to his senses, smiled in surprise and excitement, looked at Tong Ran, and then looked at Su Miao, "It turned out to be a young and beautiful girl, when I heard that Su Ji's head chef was a girl, I thought it was an old girl who couldn't get married and had a weird temper!" ”

Su Miaopi pointed to the tip of her nose with a smile: "Su Miao, seventeen years old, has no weird temper, is unmarried, but has a fiancé." For the sake of your first half, I forgive you for the second half of your words, even if I am not married at the age of eighty, I have nothing to do with you, and the word 'old girl' is very unpleasant for me to hear. ”

Changsheng was stunned for a moment, laughed, and bent over with a smile: "Girl, you are so interesting!" Ha ha! Hahaha! ”

Chen Sheng and Chun Niang also laughed out loud.

Tong Ran should have laughed too. But when he heard the words "there is a fiancé", the corners of his lips stiffened, his eyes flashed slightly, and he asked with a smile:

"Who is Miss Su's fiancé?"

"It's me. Do you have an opinion? Aftertaste looked at him expressionlessly and asked coldly in an unkind tone.

It's not an accident to say that it's not an accident, although Tong Ran still has a smile on the corner of his lips, his eyes are dark, and he seems to be smiling:

"The little young master is really wanton, you don't need to go home to discuss the marriage with Ling Zun Lingtang, you can decide for yourself."

"How do I decide what to do with you?"

"It doesn't matter. I just envy the little master's chic and wantonness. Tong said with a smile that a fool could hear the mockery in his tone, although he didn't understand why he suddenly mocked and recalled. But he was mocking him.

Aftertaste glanced at him, and only said lightly that the angry man would not pay for his life:

"Reincarnation depends on luck, and envy is useless."

Su Miao blinked her eyes twice, her mouth was so poisonous. Tong Ran's face turned green.

Changsheng looked at the aftertaste, and then at Tong Ran. After thinking about it, he clapped his hand and said with a smile:

"Last time, I said that I would meet again and invite my brother and eldest sister to eat good food, or if my brother and eldest sister order a few dishes, I will personally do it to thank you for your help last time, I have a treat!"

"Can you not call me 'big sister', you are eight years older than me."

"Ah, you're mistaken. ' 'Eldest Sister' is an honorific title for women in Anju. ”

"This is Fengzhou, not Anzhou, please call me 'girl'." Su Miao said to him seriously.

"Okay. Girl, you're so funny. Changsheng said with a grin. After a pause, he asked, "Girl, what do you want to eat, I can let you taste my handiwork." ”

"You made this sashimi?" Su Miao picked up a piece of fish that was as thin as a cicada's wings, and did not answer the rhetorical question.

"You say this? I did it right. By the way, you Su Ji can also make yusheng, I was shocked when I first heard about it. When I used to be in Haizhou, Haizhou's Yipinlou was very close to the sea, so I thought that I would make yusheng with fresh fish that had just been caught from the sea, and I thought that I was the first one in Yueliangguo, but I didn't expect that someone in a riverside city in Fengzhou could make the same dish. However, the fish in the rivers are too muddy and fishy, and the fish produced is too far worse than the fish in the sea. ”

Of course, Su Miao knew this, so she put a lot of effort into preparing the dipping sauce. Hearing this, the person in front of him should be the first person in Yue Liang to push the dish of sashimi to the restaurant table in China, there is no patent right for food, anyone can invent it, anyone can transform it, seeing Chen Sheng lowered his head and said nothing, he knew that he had suffered a big blow, thinking that he was the first person and turned out to be just an imitator.

Su Miao held her cheek with one hand and looked at Changsheng intently, such a young and simple child-like appearance was already twenty-five years old, so lively and exposed like a monkey's temperament actually made such a delicate and delicate dish, this person is by no means as simple as it seems on the surface.

"Girl, you look at me so directly, could it be that I am particularly handsome today?" Changsheng was embarrassed for a while, and asked with a "twisted" smile.

Su Miao looked at him for a while, smiled and said:

"Can I watch you cook?"

"This can't be done, the kitchen is forbidden, and people who are not from the restaurant can't enter." Changsheng said apologetically, paused, and said with a smile, "Don't worry, I will do it myself if I say it, and I won't lie to you." ”

"Then I want that." Su Miao pointed to the tray in the hands of the passing guy.

"Hibiscus roast goose? Okay, what else do you want to eat? He asked with an enthusiastic smile.

"Everything, what's the signature dish here?"

Changsheng thought for a while, and said with a smile: "Now is the season to eat crabs, do you want to try the crabs I made?" ”

"Four eats?"

"Steamed crabs, stir-fried crabs, braised crabs and crab soup." Changsheng smiled and said to her one by one.

Sounds a little interesting, Su Miao raised her eyebrows and nodded in response.

Changsheng turned around to prepare, Tong Ran saw him leaving, folded the fan in his hand, and smiled at Su Miao:

"I'm also out of company first, Miss Su can use it slowly with peace of mind." With that, he turned around and went straight upstairs.

Su Miao looked at his back, and then looked at Changsheng, who had already walked away, her eyes flashed slightly, and she leaned on the table and whispered:

"Do you think Tong Ran is a bit similar to Changchang?"

"Judging by the age, it should be a brother." Su Chan swallowed the melon seeds and said expressionlessly.

"But Tong Sishao said no." Chun Niang said.

"Look at how it can't be. Eighty percent is because the family is too rich, and it is not common for brothers to fight for family property. Su Chan said disapprerovingly.

"It's impossible to think that two people who have turned against each other are still together, right?" Chun Niang said with a smile. thinks that Su Chan's imagination is too rich.

"What's impossible, don't I hate him so much and stay at the same table with him?" Su Chan pointed to the aftertaste and said lightly.

"Chan'er, you can't be rude." Su Miao gently admonished, and Su Chan snorted.

Drinking tea without changing his face, he can understand very well that Su Chan has extreme anger and jealousy towards him because his beloved sister was snatched away, such a poor tomboy. He forgave her.

deliberately rubbed Su Miao's head under Su Chan's nose, and sure enough, Su Chan's face was greener, and the aftertaste was very pleasant.

"Do you know the relationship between Changsheng and Tong Ran?" Su Miao looked at him and asked.

"I don't know."

"Don't you know them?"

"I don't know them."

"Then why are you talking so much to them?" Su Miao asked in surprise.

"I just don't like the two of them and want them to stay away." Aftertaste replied nonchalantly.

Su Miao was speechless.

Changsheng personally sent the roast goose. And the roast goose slices will be opened on the spot like an old customer.

A rectangular white porcelain plate was placed on the table, and it took only about four minutes from the opening of the slice to the plate, and with the slight movement of his hand, the sliced goose meat circled from the outside to the inside, and almost did not need to be changed to form a huge hibiscus flower. With branches and leaves made of loofah seedlings. A large flower of gorgeous and gorgeous wood hibiscus jumped on the porcelain plate, vivid and lifelike.

Chun Niang and Su Chan were stunned by such a skill, and even Chen Sheng couldn't help but widen his eyes.

This trick is indeed a unique skill, Su Miao looked at Changsheng without blinking: Well, even chefs are divided into various types, and everyone is good at and not good at, so she will never admit that she lost because the other party is good at roasting goose slices.

"A few people, please." Longevity slices good goose meat. He cleaned his hands in the small basin brought by the apprentice and dried them with a steamed handkerchief. Xiao Yingying said.

Su Chan and Chunniang were reluctant to destroy the flower shape, and refused to move the chopsticks, Su Miao glanced at the plate, picked up the chopsticks and put a piece of goose meat in her mouth, and ate it carefully.

The hibiscus roast goose is basically made according to the traditional method, after the goose is cleaned, the goose paws and wing tips are cut off, and the abdominal cavity is rinsed. Mix the minced green onion, ginger, minced garlic, salt, sugar, rice wine, soy sauce, sesame paste, spice powder, tangerine peel powder and two soups to make a sauce. After that, mix maltose, vinegar, and koji wine into crispy water. Pour the sauce from the opening of the goose's tail into the abdominal cavity of the goose and sew the opening with a needle. The goose is blown out, after blowing, hold the neck of the goose with your hand, then put it in boiling water for half a minute, and then pour cold water on the skin of the goose to cool it down a little. Brush the crispy water evenly on the skin of the goose, hang the goose in a cool and ventilated place to dry after completion, hang it in the oven and roast it slowly over medium heat with fruit charcoal, and then use high heat to bake the goose skin until crispy after the goose meat is fully cooked, and then pour out the marinade in the goose's belly and then slice it open, and eat it with sauce.

"Miss Su, is it delicious?" Changsheng looked at her with a smile and asked.

"May I ask, who is the person who blew this air?" Su Miao stroked her lips and asked, there is no air pump in this era, so she naturally wants to ask.

Changsheng was stunned, obviously she didn't expect that she would eat the most critical process of this dish after only one bite, and was silent in surprise for a while, and then laughed:

"Miss Su, don't worry, we specially selected twenty thirteen to fourteen-year-old virgins to blow air for the geese, all of them are flower-like beauties, Miss Su wants to see it?"

"No need, I'm not interested in beauty." Su Miao waved her hand, she had also heard that some stores would use "beautiful virgins" as a gimmick to sell them at a high price, "I wanted to ask just now, your name is Changsheng, is your surname 'Chang'?" ”

“…… Oh, yes. Changsheng paused and said with a grin.

Su Miao raised her eyebrows and nodded slowly.

"Sister Miao, this is delicious, delicious!" Chun Niang whispered, she didn't want to eat the roast goose that was blown by the virgin, so she went to taste the crab four to eat, but she didn't expect the seemingly inconspicuous method to be unexpectedly delicious, and said in a stack.

Su Miao looked at the four plates of crabs that were full of color and fragrance.

The steamed crab is eaten with the original flavor, steamed across the water, the steamed crab heat of the Xian Lou is extremely exquisite, the meat is white and tender, the yellow paste is beautiful, accompanied by ginger vinegar to eat, eat while peeling, although it is troublesome but interesting. The braised crab and crab soup are sea crabs, the former is brightly colored, the meat is rich and delicious, soft and juicy, and melts in the mouth, while the latter is made of crab meat, egg flowers, diced meat, chopped green onions, balsamic vinegar, and potato flour, which are crystal clear, colorful, soft and delicate, salty and sour, with a strong island style.

The essence of fried crab is the unique flavor of minced garlic, put the minced garlic and ginger into the hot oil pan and stir-fry the fragrance and then take it out, cut the cleaned crab in half, wrap a layer of dry starch on the cut surface of the crab and fry it in an oil pan until it is eight mature. Put the minced garlic and dried chili peppers into the oil pan and stir-fry until fragrant, then add the crabs and stir-fry, keep the heat high, add an appropriate amount of soy sauce and sugar, and stir-fry until the minced garlic is all wrapped in the crabs, and sprinkle the green onions out of the pot. The special feature of minced garlic is that it is sweet and burnt, crispy but not mushy, garlic aroma is combined with spicy flavor and soy flavor, and it is cooked together with crab, its aroma is peaceful and even, and its taste is delicious and delicious. The aroma of green onion, ginger and garlic soaks into the crab meat, which is spicy and attractive, rich and refreshing, making people more appetizing the more they eat.

There are two things that surprised Su Miao the most, the first Changsheng used dry starch, whether it was Changle Town or Fengzhou City, starch would not be used for cooking, according to the aftertaste, the use of starch in Yueliang Country is not widely used, only a few restaurants in Liangdu will use it, that is also a matter of recent years, so she has always thought that she is the only one in Fengzhou City, and it is obvious that she is not the only one now; Another point is that Changsheng uses dried chili peppers, at least there are no chili peppers in Qin'an Province, because she doesn't want to be asked "how do you know", so she never asked if there are chili peppers in Yueliang Kingdom, and now it seems that Yue Liangguo has chili peppers, but eighty percent of them are now she can't afford to use them.

She began to feel congested.

High-end restaurants have a set of ingenious gadgets for eating crabs, and the aftertaste is very convenient, digging out the crab roe and putting it in Su Miao's bowl.

Su Miao tasted it silently, pursed her lips, and then smiled at Changsheng:

"Delicious!"

"It's delicious!" Changsheng smiled so much that he couldn't see his teeth.

"Big brother, you must have been to a lot of places, right?" Su Miao asked with a smile.

Changsheng was stunned, then smiled proudly, and replied proudly:

"That's it! I left home at the age of thirteen, and in ten years, I have traveled almost half of Yueliang Kingdom! ”

"Ten years, that's an amazing experience!" Su Miao said with a smile.

"I think it's amazing too!" Changsheng grinned.

"Chan'er, Brother Hui seems to be angry." Chun Niang whispered.

Su Chan glanced at the aftertaste with a dark face, and then at Su Miao and Changsheng, who were talking and laughing through the aftertaste, snorted coldly, and continued to look out the window without saying a word. (To be continued......)