"I'm going to take some pictures of your dishes. Oh, and one more important thing. I hope to interview the two of you in addition to Ms. Cai and Mr. Mo's work. I don't know if you two will be able to grant me this little request. Chen Yao said.

"Mr. Chen is helping our resort to do publicity, how can we not agree. Thank you, Mr. Chen, for coming in person today. Mo Xun said politely.

In less than two hours, the booking guests drove to the resort, and the villas in the various attractions of the resort were quickly filled.

The back kitchen started to get busy.

Cai Youyou's side, first used konjac powder, plus some pectin, and a small amount, Jiugong and Zhuqing They used various flowers to make wine, according to different themes, respectively, made a variety of flower-themed flower jelly similar to sea jelly.

For example, rose jelly, osmanthus jelly, jasmine jelly, cherry blossom jelly and so on.

This is just the first cold dish served to every table of guests. There are many different dishes to follow.

Cai Youyou took a fresh mandarin fish, followed the usual steps of making squirrel fish, removed the scales, gills and internal organs of the fish, and washed it with water. Cut off the head of the fish at the thoracoax, abdomen and fins of the fish, and then open the body of the fish with a blade from the backbone, remove the beam bones, and divide the tail evenly so that the two pieces of fish meat have tails, remove the bone spurs, and fry the wheat ear flower knife until golden brown after beating the wheat ear flower knife, and put it out for later use.

It's just that in order to conform to the theme of the flower banquet, her squirrel fish deliberately used osmanthus sauce innovatively when preparing the sauce to thicken.

She put an appropriate amount of base oil in the pot, added cooking wine, rice vinegar, soy sauce, diced winter bamboo shoots cut in advance, blanched in water, minced green onion and minced ginger, stir-fried a few times, then added two spoons of osmanthus sauce, thickened with water starch, then poured sesame oil, and then poured the sauce on the fried fish.

In this dish, the fish is charred on the outside and tender on the inside, and it is delicious. Paired with the sweet osmanthus sauce, the taste is more refreshing and pleasant, which makes people have an endless aftertaste.

After finishing this dish, Cai Youyou used tangli pear flowers rich in amino acids and vitamins, added golden autumn wheat grains, and fried the tender meat foam to make a filling, wrapped a layer of tofu skin on the outside of the filling, and fried it into a golden and crispy tangli pear ruyi roll.

While she was cooking the dishes, there were several casseroles on the fire next to her, which were bubbling outside. That's exactly what everyone cooks together, and it has the effect of health care and health preservation.

And Mo Xun, Wang Fatzi, Zhu Qing, and Hua Xi are also playing their own characteristics.

The kitchen was very lively for a while, everyone will fry and cook, stew and roast and other eighteen kinds of skills to the fullest, soon, there are a series of beautiful, with flowers and a variety of natural ingredients cooked delicacies are brought out of the kitchen, by a special person in charge, to the diners of the table.

The chefs who cooked the food took the vehicles specially used to deliver the food according to the area they were responsible for and arrived at the scenic spot they were responsible for. This is done to give diners a basic explanation when they are tasting the delicacies, so that they can have a deeper understanding of the flower feast and the pure natural ingredients while tasting the food.