Although the dinner is a divided meal, although it is a Chinese meal, it is still in the order of appetizer and main course, so that everyone eats the same amount in each dish, relatively speaking, it is more than eating together, so there is no pursuit of a total of 12 or even 20 dishes.

Chinese food is originally divided into cold dishes and hot dishes, but in Chinese food, it is customary to serve four to eight cold dishes or platters first, followed by hot dishes and large dishes.

Hot dishes are made by stir-frying, frying, distilling, exploding, stewing and other cooking methods, and the taste, color and shape of the dishes are distinctive. The selection of raw materials is mainly fresh and tender raw materials, especially crisp, smooth and fresh, which are mainly used to accompany wine. The main dish is made of whole, whole, whole chicken, duck, fish or more expensive raw materials, and is generally made by cooking methods such as roasting, roasting, steaming, stewing, stewing, stirring, and grilling. The dishes are mainly characterized by crispy, tender, crispy, and thick flavor. Generally, it is important to pay attention to the first cool and then hot, first fried and then burned, salty, fresh and light first, sweet and strong after the heavy.

The order of Western food is very different, except that the appetizer can be cold or hot; The appetizer is followed by the soup, followed by the side dish. The side dish can be bread or eggs or something like that, but the side dish is dispensable, and not the big feast usually skips this one and goes straight to the main course. Finish with salads and desserts, or you can also serve ice cream or coffee.

Although Yan Lin adopted a separate meal system, it was served in the order of Chinese food. First, there is a cold dish platter composed of eight small dishes, which contains four vegetarian dishes: radish, bamboo shoots, cucumber, and lotus root slices, and four meat dishes: beef, chicken, small fish, and prawns.

They are not simply placed on a plate, they are served with a fish-shaped plate per person. A variety of foods make up a small bridge and flowing water diagram. The flowing water paved with shredded white crystal radish, the bamboo raft composed of bamboo shoots, the arched bridge built of braised beef, the fried small fish and fried shrimp flickering in the current, the boatman made of chicken on the bamboo raft wears a very thin clothes made of braised beef slices, and the lotus root slices are made of the bucket hat on the top of the boatman's head, supporting the bamboo shoots and penny. Cucumbers are carved into weeping willows by the river, and the pointed willow leaves are kneaded from the juice and flour of green vegetable leaves, and a few pieces are scattered haphazardly on the surface of the river. It adds a dynamic beauty to the whole plate of cold dishes.

Plus two hosts. There were 12 people at the table, and the plate in front of each person was such a picture, vivid and delicate, and even the clothes and expressions of the boatmen were vivid. Western food is exquisite. But even if it's a five-star meal. No matter how beautiful it is. They had never seen this kind of pictorial plating, which had both a sense of picture and knife work.

"God. It's so beautiful, how can I bear to eat it? ”

"It's all a painting, the chef must be a painter, right?"

"It's so beautiful......"

Li Han secretly frustrated while saying that if Chinese food is a big meal, there will often be various patterns that are more complicated than this, while taking out his mobile phone to take pictures and send them to Facebook. It's not that he's rude, it's that several people at the table, including Prince William and his wife, have taken out their mobile phones and started this great "pre-dinner activity".

Now taking a shot before a meal has become a habit for many people, Li Han didn't have this habit, he really couldn't stand this beautiful dish, Yanlin didn't bother to do it a few days ago, and Li Han himself didn't have this ability.

Although they were reluctant to spoil this beautiful picture, they also really wanted to taste what this beautiful cold dish tasted like. The only person who can see the material of the sub-painting is Li Han, a native of Huangguo, and everyone else was surprised when they ate it: "This willow tree is actually carved from cucumbers, so crisp." ”

"The river water is shredded radish, how can it be so white and sour? Good appetizing feeling. ”

"The boatman turned out to be chicken, so fragrant."

"The arch bridge is made of braised beef, and look, it's so thin." The one who spoke carefully picked up a slice of beef with a fork, and the braised pork, which was as thin as a cicada's wings, was spicy and delicious, and melted in the mouth.

The picture that was reluctant to spoil at first was quickly swept away by the diners, who were still waiting for the second course. The job of removing the plate was the hostess, and Lydia removed the empty plate and helped Yan Lin serve the second course.

The second dish is crab, on a round plate, a hairy crab lying on the side of a clear spring, this is a female crab. Accompaniment to the meal is home-brewed rice wine that is warmed to 60 or 70 degrees, which relieves the cold of crabs.

The British don't eat hairy crabs, in fact, people all over Europe, although they eat sea crabs, only eat their long and large legs, and the body parts are ground for animal feed. Looking at this whole big crab, smelling the enticing fragrance, but not knowing where to start.

Although Li Han knew the menu, he didn't know what Yan Lin would use. He thought it would be made of crab meat and crab roe and then served. Seeing this, he had to smile a little, stretched out his paws and prepared to do a demonstration of crab dismantling...... But where did Yanlin get such a good hairy crab? It's only the end of August, and even if it is September, there won't be such a big one, so it will be at least October.

As soon as his fingers touched the crab cover, Li Han noticed the problem. He made a surprised expression, opened the crab cover and put it aside, took out his mobile phone and took a picture, looked up and explained to the guests with a smile: "This crab is disassembled and put back together, and the meat does not need to be peeled by ourselves, just eat it with a fork." As he spoke, he forked a piece of snow-white crab meat and soaked it in the clear water next to him, "This should be the sauce...... Well, sure enough, try it, it tastes good. ”

Although this sauce looks like clear water, colorless and tasteless, after using crab meat, the tongue can taste the taste of raw ginger, white vinegar and perilla, and I don't know how the chef handles it, and it doesn't smell strange at all. The crab meat is not just steamed, but has been processed, so that it does not have the fishy smell of aquatic products, but the umami taste is more obvious.

The third dish is a small stir-fry, a very ordinary dish of shredded celery and pork, but the presentation is still poetic. Celery leaves are generally only kept when cooking at home, and in restaurants, they are thrown directly, but here they were left by Yanlin, and together with the celery stalks, they were placed into a small bamboo forest, and the people in the forest who were made of shredded meat were burning incense and caressing the qin. The cigarette was faint, Li Han put a little bit of shredded meat and put it in his mouth, it turned out to be a hot sauce, and the sauce had its own flavor.

The fourth course is a vegetable ball, red, yellow, green, purple, orange, five colors, five vegetables, five balls. They are huddled together in a small pyramid, which is very cute. The blue and cyan sauce is poured on top and the meatballs form the colors of the rainbow, which is very beautiful.

Take a spoon and put one in your mouth, this is a carrot, it has the sweetness of carrots, but it does not have the strange smell that everyone doesn't like. Eat another orange one, which is pumpkin, sweet and soft, but unfortunately there is only one, it is really not enjoyable......

Five meatballs are only five mouthfuls, and when the intention is still unfinished, the fifth course comes up, lily chicken slices. The chicken slices are white, and the lilies are also white, and the two different whites bring a feeling of snow. The house made of chicken slices is covered with lily snow, and the chicken slices are tender and refreshing.

The sixth course that follows is the big one, grilled whole beef! For this dish, Li Han and Yanlin even worked as plasterers for a day, built an oven in the backyard, used charcoal as fuel, and roasted a whole calf for more than ten hours.

The dish was served by Li Han, and no one else had the strength except him. In the big dining room of Li Han's family, the dining table is three meters long and two meters wide, fortunately it is big enough, otherwise it really can't put down this cow, even if it is a calf.

Yan Lin came up with a kitchen knife to cut open the belly of the cow, took out a suckling pig from it, and took out a hen from the belly of the pig, and the hen did not have eggs in its belly, but a belly of fragrant mutton soup. The head and tail of the hen were tied up, and the soup did not leak out, and it was neatly packed in 12 soup bowls, and then a few slices of chicken and a few slices of pork were divided into each bowl.

As the guests drank the soup, they looked expectantly at the chef who put down the spoon and picked up the kitchen knife, not knowing what else to expect. The chef flew like a knife, only to see a piece of knife flashing, and the most fragrant and tender part of the roast beef was sliced into slices and neatly placed on 12 plates. Then there is pork and chicken, three kinds of meat stacked layer by layer, three kinds of roasted meat, three colors. Then sprinkled with the chef's homemade seasoning, fat but not oily, fragrant but not greasy, although the guests are already full, they still can't help but eat the meat on the plate cleanly.

Li Han poured special Moutai wine for the guests in time, and each of them served a cup of green tea to relieve their greasy. It's almost time to finish the dish, leaving only a dessert and a main course.

The dessert is white fungus lotus seed soup with rock sugar, and the staple food is gold and silver steamed buns. Although it is a little ordinary, the lotus seed soup is sweet but not greasy, the golden steamed bread is crispy on the outside and tender on the inside, and the silver steamed bread is soft and elastic.

After the last cutlery was taken away, the usually noble guests all leaned on the backs of their chairs with no image. Prince William touched his stomach and groaned: "Today's food is so refreshing, where did you get the chef, the craftsmanship is really good, it is better than the state banquets I have eaten in the past." "Especially today is a private banquet, he doesn't need to care too much about his image, and he lets go of his stomach to eat, he doesn't need to be noisy, there is no politics, all his energy is used to taste delicious food, and he feels happier than when he got married.

The guests nodded in agreement, they knew that Chinese food tasted good, but they never knew that it would taste so good, and it was exquisite and gorgeous, no worse than French food. I don't know how much it cost Li Han to hire this chef, if only he could dig it back, anyway, Li Han can cook by himself, and he can cook it himself whenever he wants.

Li Han didn't know that the guests were secretly digging into his corner, or if he knew, he had to pretend not to know, anyway, his intention to invite guests was originally to push out Yanlin: "Chef, you just saw it, this is what I found in a small restaurant, the craftsmanship is okay?" I think it's okay to be a chef in a five-star hotel, and I'm thinking about whether to open a restaurant and then try to apply for three Michelin stars. (To be continued......)