The day before August 15, that is, on the 14th day of August, in He Xiaojun's previous life, it was called Yingyue.

On the evening of the moon greeting, He Xiaojun made a table of dishes in the restaurant he was about to open and prepared to entertain a few guests.

At more than five o'clock in the afternoon, County Magistrate Xie took his two daughters to He Xiaojun's stall and was taken to the "luxury room" by He Xiaojun.

County Magistrate Xie's beloved wife died early, so his family is only him and his two daughters.

After stepping on the bamboo staircase leading to the luxurious room, County Magistrate Xie was as surprised and amazed as his two daughters did when they first visited.

After taking the county magistrate Xie and his two daughters into the "luxury room" with a view of the river in the small building, He Xiaojun first took the top hat and civilization stick used by the county magistrate to decorate, hung them on the bamboo hanger, and then took the county magistrate Xie to the basin rack and wash basin that were also made of bamboo, and asked him to wash his hands.

After seeing the luxurious and unique decoration of this room, County Magistrate Xie was already amazed; After experiencing the humanized service before the meal, County Magistrate Xie was even more amazed.

After inviting the three county magistrates Xie to sit down and serving fragrant tea, the other two guests invited by He Xiaojun also arrived, they were Platoon Leader Yang and squad leader Liu of the garrison.

County Magistrate Xie's family of three, plus Platoon Leader Yang and Squad Leader Liu, as well as the shareholders of this restaurant, Old Man Chen Chi and Da Niu, are the protagonists of today's food trial.

Originally, He Xiaojun wanted Amei and several of the women to also eat together, but the girls and the sister-in-law of the old man Chen Chi were all tender and refused to serve at the table, so He Xiaojun had no choice but to give up.

As for He Xiaojun? Of course, he can't be the protagonist at this time, because he also has an important role to play, which is the chef of today's dinner.

This banquet, which is famous for tasting dishes, did not serve all the dishes at once like a contemporary restaurant, but served them one by one, so that the previous dish would be served at least two bites per person before the next dish would be served.

At today's banquet, the main ingredient of the dish is still "going into the water".

Moreover, not only today, He Xiaojun also decided that the operation of his restaurant will also focus on "going into the water" in the future.

Using things that others don't use to make delicious things that everyone appreciates, this is what people can't, challenging, and fulfilling.

What's more, cheap "sewerage" can bring greater profit margins to restaurants. With the lowest cost, to earn the most considerable profits, this is a successful business.

The first dish He Xiaojun served followed the habit of the restaurant in his previous life, and served the soup first.

The soup was just on the table, and the brown and black soup was steaming, and the rising heat dispersed the rich aroma of the soup, impacting the taste of everyone on the seat, making everyone swallow saliva unconsciously and reflexively.

Alain, who acted as a temporary waiter, scooped a bowl of soup for each of the people, and said to everyone: "This soup is called 'beef bone soup', please drink it." ”

Only then did everyone pick up the soup in the bowl in front of them, and a slightly spicy aroma had already hit their faces and a bowl of soup was in their stomachs, and everyone present sighed comfortably.

"There are lotus roots, star anise, ginger, eucommia, and beef ......" and the old man Chen Chi, who is known as the "god of food", identifies the ingredients of the soup from the taste while tasting. But he couldn't tell it all.

Alas, this dish is a famous dish in He Xiaojun's hometown in his previous life, and after decades of continuous improvement and improvement, how can the so-called "God of Food" more than half a century ago taste all its complex ingredients?

The second dish is sizzling pork offal.

This time, it was Ah Mei who served the food, and she was holding a wooden plank, on which was placed a thick iron plate that no one in the seat had ever seen, and there was a lid on the iron plate.

This strange way of serving the food alone has attracted everyone here.

After Ah Mei lifted the lid, everyone saw that the plate was filled with pork offal of different shapes and colors, and the offal was covered with coriander, ginger and onions and other accessories that they knew were sprinkled when they were served.

What's even more appealing is the juice on that plate. Because after the dish is put down on the table, the juice on the plate is still boiling, and the rich aroma of the various foods on the plate is emitted with the hot steam.

Everyone on the seat, who had ever seen He Xiaojun's cooking method copied from the post-society, looked at this strange dish for a while and was stunned.

The first to wake up was Chen Chi, the old man who traveled south and north, and he was also the master, and after greeting everyone at the table, he took the lead in getting off the chopsticks and taking a section of fried yellow, I don't know what kind of intestine it was a pig, and put it in his mouth.

After chewing it twice, he couldn't help but applaud, and he had already blurted out from the old man Chen Chi: "It's so fragrant, it's delicious, it's delicious." The meat is minor, the juice is smooth, and it makes people feel fragrant after eating, and it makes people warm when they eat it. ”

After everyone tasted this dish, they felt the same as the old man.

The old man Chen Chi is worthy of being the god of food, and he said the characteristics of this dish to the point. Indeed, this dish is known for its fiery, meaty, creamy, and fragrant flavor, and it is especially suitable for eating when the weather is cold.

For this dish, He Xiaojun walked all over the blacksmithing shops in the city, only to find a piece of pig iron that could be used as a plate, and then polished and made the lid.

The third course of the dinner was lo-mei, a superb lo-mei dish.

This superb braised dish is called Fengyan liver.

The phoenix eye liver is cut in the center of the pork liver with a knife, and then a piece of fat is trimmed into a cylindrical shape, and the outer layer is completely coated with salted egg yolk, and then stuffed into the "pocket" of the pork liver, and the cut of the pork liver is sewn with thread, and then cooked with white brine.

Cut the cooked pork liver horizontally and diagonally, and cut out a slice of the pork liver with fat and salted egg yolk with a knife, so that this piece of pork liver is like a phoenix eye.

He Xiaojun also piled up the phoenix-eyed liver into the shape of a butterfly, used two and a half pieces of preserved eggs as the butterfly back, and cut two carrots with two heels on the table, which shocked everyone at the table, is this still a dish? It's clearly a work of art.

In fact, this platter was learned by He Xiaojun in the cooking class in his previous life, although it was only at the level of a half-hanger, but it was already a great deal in that era, how did everyone know that the dish could be so beautiful?

The specialty of this dish is that it tastes good, the taste is also first-class, and what is more commendable is its shape, the cross-section of the pork liver resembles an eye socket, and the cylindrical fat wrapped in salted egg yolk resembles a round eye, plus the brown, golden yellow and snow-white layers, which gives people a more pleasing feeling.

After this dish was served, the stunned crowd couldn't bear to put down the chopsticks and couldn't bear to destroy the artwork in front of them.

Hehe, seeing such a situation, He Xiaojun was of course happy in his heart, because everyone's current expressions made him see the prospect of this dish, and he was going to use this dish to make his restaurant's signature lo-mei dish in the future.

The next dish is still a dish with "sewage" as the main ingredient. For example, the "beef brisket and radish" known for its strong flavor, the "stir-fried pork belly" known for its heat, the "stir-fried kidney flower" known for its knife skills, and the "stewed pork brain" and "pork loin splash wine" known for its nutrition.

It is two green vegetables, both related to "water", one is soaked in the soup boiled out of the pig's skull, and the other is fried with lard.

After the dishes are served, the last one is a "two-color intestine" that is both a dish and can satisfy hunger.

This "two-color intestine" opened the eyes of everyone present.

"Bi-color sausage" is to stuff glutinous rice into the intestine and then put it in water to cook. Because of the glutinous rice, this dish can satisfy hunger.

The reason why this dish is called "two-color intestines" is because the intestines made by He Xiaojun have two colors, one is the original white of glutinous rice, and the other is the golden yellow of glutinous rice dyed with salted egg yolk powder.

The reason why this dish opened the eyes of everyone present was because, first, they had never seen this kind of practice; the second is the intestine head cut into a circle, which is like the moon in the sky, which is both white and yellow, very eye-catching and very frightening; The third is He Xiaojun's dish, glutinous rice stretches the intestines as big as a child's arm, and the skin of the intestines is as thin as paper, giving people the feeling that one more will break, which is breathtaking.

After the dishes were served, chef He Xiaojun sat down in the empty seat, eating with everyone while listening to everyone's opinions on the dishes he made.