"Yangchun noodles..."

I didn't expect Zhao Youqian to make such a dish for Hong Qigong, and the Heavenly Master stroked his beard and suddenly smiled.

"Store manager, let's give Lao Dao a Yangchun noodle too!"

"I'm used to eating big fish and meat, and it's not bad to have some of this light once in a while."

It was not surprising that the Heavenly Master would suddenly ask to taste Yangchun noodles, Zhao Youqian just nodded, and continued to be busy.

And Shang Xiuxun and Zhang Xiaofan, who had been watching the production by his side, also raised their hands and placed orders.

As the old heavenly master said, they are accustomed to eating elaborate dishes, and there are similar dishes from all walks of life such as Yangchun noodles, which will give them a sense of familiarity and closeness.

Even if the soy sauce tastes different, even if the soup stock is much better.

But the delicious part is anything but complicated.

Even Hong Yi joined the order, after all, he had a deep memory of noodles, and he also wanted to try Zhao Youqian's skills in making other noodles.

Different from the rough atmosphere of Shaanxi handmade noodles, the delicacy of southern noodle soup is not only in the noodles themselves, but also in other toppings, broth, and even the thin layer of fat floating on it.

A bowl of good Yangchun noodles is even more particular about white noodles, red soup, clear oil, and green onions are fragrant but not pungent.

Of course, Zhao Youqian used a little bit of his own understanding, and did not use the most ordinary handmade white thin noodles, but selected duck egg noodles made with whole duck eggs, which are slippery and strong in taste and are a grade higher than ordinary Yangchun noodles.

And the rest was also prepared not so long ago, and it definitely didn't take more than half an hour.

The green onion is made of three-star green onion, which is a unique type of green onion on Yaozhou Bay Island, which has a sweet taste and thick green onion leaves, but does not have the pungent smell of green onion.

Then finely chop and mix the green and white parts of the green onions, the hot lard, the noodles, and the broth together, and cook the green onions in a bowl to make the sweet flavor unique to the soup and noodles.

Result in a complex taste experience.

Of course, the most important thing is the soup and lard.

The lard must be freshly boiled, just out of the pot of pork belly fat cut off the fat out of the lard out of the sister-in-law.

No more, one scoop is enough!

This kind of freshly boiled lard has not been precipitated, the aromatic substance is the richest, and it is not greasy, and it is best with the lightest Yangchun noodles.

The soup is also particular, can not be added with anything else, that is, big bones, backbone, two kinds of bones blanched, do not wait for boiling to add some ginger slices, then boil the whole process with low heat for three hours, so that the taste of the bone broth is thick, and it is not turbid and greasy, and it can show a light and thorough taste color after filtration.

The red color that adds to the soup is soy sauce, and there is no dark soy sauce or light soy sauce here, and the best freshly brewed soy sauce in autumn, also known as autumn oil, is just the right taste for such a season every year.

The color is not strong or light, the taste is not salty, and it is not too sweet.

A spoonful of lard, half a spoon of autumn oil, add some thin salt, and white pepper, and finally put the duck egg noodles that have been boiled in boiling water until they are medium-rare, add chopped green onions, pour in lard, pour in broth, and a seemingly simple production, but in fact, the Yangchun noodles are completed with heart everywhere.

If you feel that this is too bland to eat, there are other braised vegetables, which are served on a plate and eaten together, but they will never be like ordinary noodle soup, and the toppings will be directly put on Yangchun noodles.

Otherwise, you will rob the spring noodles, which are like the spring of March, with a light and light charm.

Tony. Stark is good at everything, but it is difficult to enjoy this light charm, and he feels that the taste is too low, and every time Zhao Youqian cooks some Hokkien cuisine, or light cuisine in Guangdong Province, he doesn't like it very much.

After all, it is a local American taste, I like heavy taste, and I like sweet roasted food, which is no different from the Westerners that Zhao Youqian knows.

Of course, he was also influenced by Zhao Youqian, and with his love for spices, Tony also fell in love with spicy dishes.

It's just that I'm still not so enthusiastic about Yangchun noodles after all.

The only thing is subject to the rules of the Heavenly Restaurant, since you order, you can't change the order, it's your business whether to finish eating or not, but there is no possibility of adding more.

After all, although the ingredients and cooking time are not long, everyone changes the order, so if he does it a few times, even if he has the help of the sous chef Zhao Youqian in the future, he will not be busy.

So unless today's cooking allows, the only thing you can add to the order is that you have already finished one and then go to eat another order.

Otherwise, there is no possibility of replacement.

Our Iron Man didn't expect that he would have to eat some clear soup and little water when he came to the Heavenly Pavilion to celebrate.

Fortunately, there were some braised vegetables to accompany him, and a slice of elbow meat, otherwise he wouldn't have known how he would have swallowed that bottle of champagne.

Seeing that everyone else started to light Yangchun noodles, Tony also knew that the noodles were afraid of lumps, so why should he taste what he ordered? What's more, he just doesn't like it relatively speaking.

He still trusts Zhao Youqian's craftsmanship very much, and blows it a little.

I've been scalded several times by this seemingly unhot soup before, and I won't make this novice level mistake again.

Tony. Stark seems to have a bit of Yaozhoutong's posture.

Picked up the ceramic soup spoon prepared by Zhao Youqian, skimmed the top layer of shiny lard first, and suddenly a stream of hot air rushed out, and then he scooped a spoonful of red soup underneath.

The faint red color of soy sauce, paired with a light bone broth, does not have a strong soup taste, but there is a very continuous aroma rushing in.

It also made Tony look forward to it a little more.

You must know that you have drunk too much of the taste of any soup in Zhutian Restaurant, so it is really rare to see ordinary soup in terms of color, method, and aroma.

That's right, it's ordinary!

Even if Zhao Youqian uses various cooking techniques to raise the quality of this dish, in comparison, even if it is a long aroma, it can only be worthy of an 'ordinary' evaluation among the many soups in Zhao Youqian's cooking.

This is not Tony's own evaluation, but the feelings that everyone from Zhao Youqian to other diners will have.

But there is one thing that Zhao Youqian is very sure of, the ordinary quality and characteristics are not shortcomings, but because of the ordinary, people can feel every detail in the soup.

There is no need to use special means to open the taste buds of diners, just taste it so ordinarily, and the whole feeling is what he wants to bring to every diner when he cooks this Yangchun noodle dish.

Ordinary and ordinary deliciousness is like an ordinary day spent every day, but looking back, isn't it true that most of life is filled with such ordinary?

Find strength and emotion in ordinary time.

It's like Tony drank this mouthful of soup in one gulp, and it was not at all as amazing as Zhao Youqian's usual cuisine, and even a little bland.

But his hand involuntarily reached for the noodle bowl again, scooping up a spoonful of soup that exuded a faint red color.

Again into the mouth ...

And that faint taste, constantly spreading but completely indelible, directly into the bone marrow, mind, heart, simple taste constitutes life, but also constitutes the essence of this dish!