The pink lotus pastry, placed on a lotus leaf-shaped green sauce, melts in the mouth, sweet and delicious.

A piece of trembling white tofu is placed in a cyan moire plate, which makes people curious about its strangeness.

A beautiful girl brought pomegranate jelly to her mouth and her eyes widened instantly:

"It's delicious! The ratio of sweet and sour is moderate, and there is even a burst taste, which is really ingenious, how is it done? ”

"You don't understand this, this is the most popular molecular cuisine now!" The handsome male companion pulls the girl and the dish together for a photo.

Li Jinjin kept an eye on the dynamics of the restaurant, and when she saw that all the guests had eaten up the appetizers, and her eyes were full of anticipation and excitement, she knew that the time had come.

"First tea!" Li Jinjin ordered.

A cup of dark golden, mushroom-scented tea was delivered to the guests.

This is an oolong gold tea that is specially used to remove the flavor left over from the appetizer

"Now let's start with cold dishes!" Li Jinjin looked at the time, 11:30, and the time and plan were not bad.

"Mustard duck paws, Qianlong cabbage, cucumbers, brine beef..."

Portions of cold dishes are served on delicate tableware.

The glaze of the dinner plate is verdant and warm like jade, and a poem is printed on the side of the plate: "The taste of the world is Qinghuan", which is light and elegant.

All the cold dishes have been carefully improved.

The duck paw is soaked in a low-temperature mustard sauce to maintain a crisp taste and keep the mustard visible.

Underneath is spread with sweet and sour cucumber shreds, and a few green sauces full of spring, which make people feel the first birth of spring.

The main course looked unremarkable, a white, almost transparent steamed fish sprinkled with green green onions, the guests had already guessed that the green onions were also fake, and they put the fish in their mouths, and the expressions on their faces gradually became surprised.

There are three layers of crystal jelly under the fish, each layer has a different feeling, and the fish is fresh and smooth, which makes people can't bear to stop chopsticks.

Internet celebrities put up their mobile phones one after another and started the live broadcast: "Hello everyone, we came to Jinli Restaurant, today is the first day of trial operation, you must know how popular it is, see how many people are looking forward to it outside, here is the first dish, mustard duck paw..."

After the cold dishes were finished, Ling Manqing gave her a thumbs up in the front hall, and Li Jinjin breathed a sigh of relief.

"Jinjin, come on." Yuan Tianming's voice was very anxious: "Something went wrong." ”

A little cook, trembling, his face was flushed, and tears were about to fall.

The rest of the chefs were busy with their hands, but their faces were clouded.

"He accidentally cooked the stock." Yuan Tianming scratched his head anxiously: "There is a soup noodle in the staple food, and there is no way to eat now." ”

Li Jinjin used a disposable spoon to taste a mouthful of broth, the yellow soup looked very appetizing, but as soon as he entered it, it was full of mush.

"Phew!" Li Jinjin spit out the soup: "Pour it, it's no longer available, hurry up and change the dishes, and prepare to make lo mein." ”

"Yes, the speed of lo mein is fast." Yuan Tianming immediately began to arrange: "Soak the fungus, carrot, yellow flower, and warm water, and you go to cook the pork belly." ”

"Don't put yellow flowers." Li Jinjin said to stop: "Many people don't like to eat it, and I also suggest replacing the pork belly with chicken soup and using a pressure cooker to deal with it quickly." ”

The guests outside were eating enthusiastically, and they nodded their heads again and again: "From the presentation to the taste, to the use of local ingredients, Jinli Restaurant is definitely your first choice for trying local food." ”。

"Okay, I see that they have a lot of fun eating lo mein." Yuan Tianming was not at ease, so he went directly to the front and took a turn, asked the guest's opinion, and couldn't hide the smile on his face when he came back.