The emperor didn't put up any shelves, and followed Nan Anbai to line up at the door of the Drunken Fragrance Pavilion. They didn't know that it was already late at this time, and after lunch, they had to come to the Drunken Fragrance Pavilion to arrange the evening dinner. Ye Tiantian also carved the number with a wooden plaque, just for this queue.

The reason why Ye Tiantian's Drunken Fragrance Pavilion has always been so popular is the dishes he makes these days.

Both in terms of quantity and taste. There is no difference from the first day of opening, so it further consolidates the reputation of Zuixiang Pavilion, although Zuixiang Pavilion diverts some of the traffic.

But the dishes developed by Ye Tiantian before should not be underestimated, although Yifengju has been affected a little, but the basic profitability of the store has not changed in the slightest.

This made Hu Ershu's worries in his heart reduced a lot, presumably Ye Tiantian also thought of today's scene, a dominant family, can never really succeed, only the food industry can make Quzhou the spokesperson of the entire capital.

When the emperor and Nan Anbai got the number plate, they were already in the second hundredth place. When the two of them saw the number plate, they were a little helpless, looking at the current sky. Presumably, today is not enough to eat the meal of the Drunken Xiang Pavilion.

However, the emperor appreciated the practice of the owner of the Drunken Incense Pavilion, everyone was equal, but he was able to gain support. If any dignitaries wanted to come here for dinner, the emperor felt that the owner of the attic must have some other way to solve the problem.

As the emperor thought, Ye Tiantian was just a businessman, if he really let those high-tempered dignitaries line up at the door, his drunken incense pavilion would not be open for long.

So in order to appease those dignitaries, Ye Tian Tanabe opened a way to contact him privately. Those who make an appointment in advance in private, when they come, go directly to the attic to eat, which will not make the people in line feel unfair, but also can appease the temper of these dignitaries.

If the emperor wants to eat, there must be a way, but she wants to experience the customs here, and she can't waste much time just by queuing.

Nan Anbai naturally guessed the emperor's intentions, so he immediately instructed the guards who followed him to line up in front of the door of the Drunken Fragrance Pavilion as soon as noon tomorrow passed, so that the emperor could also taste the things of the Drunken Fragrance Pavilion.

Ye Tiantian also took advantage of the opening time to launch several new dishes one after another.

The first main dish launched is the famous spicy chicken in modern Sichuan, and if you want to make a restaurant based on Sichuan cuisine, chili peppers are naturally indispensable.

After Ye Tiantian's previous experience, he originally thought that this spicy chicken should not be very popular. However, the shopkeeper's à la carte menu told Ye Tiantian a fact, as long as the dish is done well, no matter whether it is sweet or sour, there will be people cheering for it.

Spicy chicken became popular again, and many people who had never eaten spicy in their lives fell in love with chili because of this dish.

The second dish is the mapo tofu carefully prepared by Ye Tiantian, this dish complements the crab roe tofu somewhat, if you like light and refreshing tofu, you can eat the crab roe tofu, and for those who like the spicy taste, mapo tofu is naturally the best choice.

However, although this mapo tofu sounds easy to make, the actual operation process is quite difficult, first of all, in this dynasty, Ye Tiantian has not found beef, so he can only use lean pork instead of beef.

Cut the prepared tofu into pieces, go through it in boiling water, remove the fishy smell of the tofu, Ye Tiantian also went to the merchants of the Western Regions to buy a bottle of sauce, but Ye Tiantian couldn't tell what this sauce was made of, but the taste of the bean paste was very similar, which also solved a problem for Ye Tiantian.

Bring the hot oil in the pan to a boil, put the lean meat in the hot oil. The noodles are stir-fried until the meat is golden brown, and the sauce bought from the merchants of the Western Regions is added to stir-fry with lean meat.

Then add the peppercorn powder with minced ginger and stir-fry together until the color of the lean meat is a little dull. Add water and add a little sweet potato flour. Simmer in a pan for five minutes.

This is how an authentic mapo tofu is ready. The hardest thing here is to control the heat, if the heat is not well controlled, the tofu will either be soft or chewy in the mouth.

Ye Tiantian undoubtedly controlled the heat to the best, not only was the mapo tofu out of the pot not soft, but the tofu was faintly transparent, making this dish delicious at first glance.

Mapo tofu has naturally become a delicacy in the mouths of the elderly and children, and this dish is also a good dish to accompany wine. The hemp of Sichuan pepper and the tenderness of tofu are naturally the best appetizers in the eyes of these wine friends.

Salt and pepper peanuts are naturally indispensable, but the recipe for this dish is very simple, after Ye Tiantian taught the cooks in the Zuixiang Pavilion once, they can already cook it well, so she doesn't have to worry about this dish.

This third dish is called Ants on the Tree. This was originally a tongue-in-cheek statement.

The main reason is that Ye Tiantian considers that the method of this dish is very simple, and in order not to burden himself too much, he still needs to use the home-cooked food in Sichuan cuisine as the main recommendation.

In order to make the vermicelli, Ye Tiantian dug sweet potatoes from the ground and showed the chef in the Zuixiang Pavilion how to make the vermicelli.

This was an eye-opener for the cook, who didn't expect sweet potatoes to be made into something like this. It's also because the temperature is relatively low now, so this thing can be made.

Ye Tiantian soaked his handmade vermicelli in warm water. Chop the garlic cloves and shallots finely, then chop the pork finely into minced pieces, heat up the pan and then pour in the oil, before the oil is hot, put the pork in it, and stir-fry gently.

Stir-fry the minced pork and serve it on a plate. Add a little oil and add minced garlic and green onions to a pot and stir until fragrant. You still have to use the sauce you bought from the merchants of the Western Regions, and pour the sauce into the pot and stir-fry it with the condiments you put in before.

After stir-frying, put appropriate water in the pot, put the previously fried minced meat in it, cover the pot with batter, simmer the soup for five minutes, and then add a little sweet potato powder to it, the richer the soup, the better.

After the soup is simmered, add the previously soaked vermicelli and stir-fry the vermicelli and minced meat soup evenly. The time can't be too long, and the integrity of the vermicelli must be ensured, so that the vermicelli can be chewy, and the fragrance of minced meat is accompanied by the softness of the vermicelli. These are the three new dishes that Zuixiang Pavilion has launched one after another.

Compared to the people who want to try these three new dishes. The boss of Quzhou and Ye Tiantian. It is the people who care most about these three dishes.