Jiang Yu was a little surprised, and suddenly remembered that Chen Yao had also mentioned that Lao Ge had a relationship with the shopkeeper of Baiweiju, and the relationship between the two was very good.

The relationship is good, but why stay in Xiangmanyuan? And do you only do chores in the back kitchen? Jiang Yu muttered a little in her heart, but she couldn't say this, because Lao Ge seemed to have been in Xiangmanyuan for a long time, and people might just have a little personal relationship.

Lao Ge also saw her, and Dafang greeted her and said with a smile: "Jiang Yu is also here, this is your little nephew, come, try this piece of puff pastry candy." ”

Jiang An took a step back solemnly, pulled the corner of Jiang Yu's clothes and shook his head, he was not very familiar with the people in the back kitchen, and said honestly: "Thank you, Uncle Ge, no need." ”

"This kid is so well-behaved," Lao Ge smiled and praised, "Jiang Yu also brought him to dinner?" ”

Jiang Yu smiled politely and nodded, "I heard the people from Jishitang say that the taste of Baiweiju is very good, so I will bring him to taste it." ”

"Then sit down, I'm going home." Lao Ge waved his hand, and Jiang Yu asked politely, "Uncle Ge, don't you buy something to eat?" ”

Lao Ge shook his head and raised his voice to the original shopkeeper: "Lao Yuan, I'll go back first, my mother-in-law is still waiting for me to go back to eat." ”

Jiang Yu and Jiang An also found a place to sit down.

"You take this, we have a new one here, go back and give it to my sister-in-law to taste." The original shopkeeper handed a box to Lao Ge, but his eyes were looking at Jiang Yu.

"Okay, thanks. I'm leaving, you can ask the guy to find me if you have something. Lao Ge left with the box, and glanced at Jiang Yu before leaving.

It sounds like they are normal acquaintances in conversation, but Jiang Yu always has an indescribable wrongness.

Forget it, I don't want to, just at this time, the guy brought up the menu, and Jiang Yu ordered a dish of braised pork with dried bamboo shoots. If you want to say braised pork, it is estimated that Chef He will not even add bamboo shoots, and will only insist on maintaining the original flavor of the meat. It's delicious, and if you eat too much, it will be a lot more monotonous.

Before the food came up, Jiang Yu couldn't help but look at the layout of Baiweiju. It seems that the original shopkeeper has made a lot of money over the years, and the restaurant is beautifully decorated, with a vague feeling of low-key luxury.

On the two pillars carved with koi fish facing the gate, a couplet is ingeniously engraved, "Baiwei attracts guests in the clouds, and ten incense leads to the fairy in the moon." "Now it's just a meal, the flow of customers is more than fifty percent of the fragrant garden, Xiao Er is shuttling back and forth between the tables with a smile on his face, and the rules are not chaotic at all, everything seems to be in order,.

She had to admit that Baiweiju was much better than Xiangmanyuan in terms of appearance and operation.

Xiao Er quickly brought the dishes up. Thick red sauce, the aroma is compelling.

The pork belly is moderately thick and ruddy in color, and it should have been fried at the bottom of the pan, and the fat aroma is stimulated, rich and attractive. Clip a piece and put it in your mouth, fat but not greasy, and with a piece of sour dried bamboo shoots, it is crisp and pleasant, diluting the oiliness. Jiang Yu also sandwiched something more sour. She was not very sour, she grinned for a while, quickly drank a cup of tea, and looked again, it turned out that there was hawthorn in it.

Hawthorn makes the meat easier to stew, and when you eat it, it is greasy and clear, and it is appetizing and helps digestion, which is a rare match here.

Although this is just a small detail, it is not a big skill, but this ingenuity won over Xiangmanyuan.

Jiang Yu thought about Chef He, and estimated that if anyone told him that the braised pork was thicker, he might not be happy. It's too old-fashioned, and the recipe is the recipe that can't be changed at all, alas......

Jiang An ate with relish, but he couldn't eat too sour, and eating hawthorn made him teary. Jiang Yu hurriedly handed him the tea, and there was a glutinous rice sweet lotus next to him, which was also pushed over to Jiang An.

This dish she had never seen in Xiangmanyuan, it should be a new dish from other places, at least she had only eaten it here in Nancheng - take a bite, the lotus root is crisp, and the glutinous rice is soft and sweet mixed with sugar and lard, and it can even be eaten as a dessert after a meal.

After eating, Jiang Yu took another sip of tea, and only then did she realize that mint was added to the tea, refreshing her mind and clearing her mouth. I didn't even taste it when I drank it in a hurry! Baiweiju is really attentive everywhere, and the details of the shopkeeper are not bad at all, not a lot.

Jiang Yu sighed annoyedly, called Xiao Er to settle the account first, and left Baiweiju with Jiang An.

It's really sad to have such a restaurant to compete with them for business. Fortunately, compared with the new Baiweiju, Xiangmanyuan is an old brand, and if it can be innovated, it may be able to catch up with Baiweiju.

Thinking like this, Jiang Yu was relieved, and she planned to go back and try the braised pork with bamboo shoots first.

The recipe for Chen's shopkeeper was also Dongpo meat, which is strictly speaking, a kind of "mutation" of braised pork. Dongpo pork is "steamed" until it is stewed until fragrant and flavorful, while braised pork is slowly "stewed" to collect juice and taste. In terms of taste, Dongpo meat is softer and rotten, and red meat is softer and glutinous.

In Nancheng, Jiang Yu has only seen braised pork, but has never seen Dongpo pork. Therefore, when the shopkeeper Chen got this recipe, he was ecstatic.

However, the recipe handed down by the Jiang family also has this dish, and after thinking about it, the reason why the Jiang family recorded this dish without braised pork is probably because this dish will use a little chili pepper to season, so as to achieve a salty, sweet and spicy taste - and the Jiang family is good at making dishes with a "spicy taste".