Ren Yan stood outside the threshold, still maintaining the appearance of pushing the door, but quietly withdrew his hand to his side. Gu Tingwen looked at her, and she was also looking at him.

Perhaps it was rare and easy to chat with his best friend, the two buttons on the collar of the dark gray shirt he wore were scattered, the cuffs were pulled up to the elbows, and the glasses he took off were lying on the low coffee table with a pair of legs stretched, indescribably lazy.

It was rare to see him so informal, so Ren Yan watched it for a while.

As they looked at it like this, several gentlemen present looked at it with a different meaning.

It's not good to bother, I just glanced at it with interest, and then retracted my gaze invariably, stopped the idle conversation in time, and humbly ate tea with each other.

Kindly left a quiet and relaxing place for them.

The more so, the more ambiguous they seem.

The man got up, and he had to go to the door to pick her up in two steps, but he didn't take it seriously, leaning on the door frame and laughing: "Don't want to come in?" ”

It is rare for Gu Qiye to laugh with girls, and seven or eight bowls behind him paused in the air, looking at them in unison, curious about whether it is still different, human nature.

Ren Yan's cheeks were hot, and he glared at him: "I think so." ”

Thinking, what?

Gu Ting smiled deeply when he heard this, and didn't ask, but gestured sideways and invited her to enter the door.

"This is the chef of Hongpheasant Hall, Ren Yan." He introduced to the gentlemen who stood up in their seats.

"And then?"

After waiting for a long time and not listening to the following, the gentleman who had just talked to him couldn't help but open his mouth first.

Gu Tingwen put his hands in his trouser pockets: "What do you want to know?" ”

The gentleman smiled, turned the short table, and stretched out his hand to Ren Yan: "The surname is Liang, Liang Fu, one of the initiators of this club." ”

Another gentleman beside him knocked on his elbow: "Miss Ren didn't stretch out your hand, but you stretched out happily, put it away!" ”

Liang Fu glared at him.

The gentleman didn't see it, and he also smiled and stretched out his hand to Ren Yan: "Contemptible Ye Songqu, Quzun and Mr. Liang Fu are both the second initiators, and the remaining initiator Mr. is your ...... Mr. Ku, the proprietor. ”

Ren Yan privately felt in his heart that the word "owner" was deliberately spoken after he weighed it again, and the important thing was that he had to pause like that, which made everyone laugh meaningfully.

The one behind him just smiled and watched the excitement, but the important place was to hold his glasses and make a gesture to smash them over to give Mr. Ye a good look.

Mr. Ye smiled and hid, introduced the remaining five gentlemen to Ren Yan, and then asked her to sit down.

Gu Tingwen gave up the seat to her, leaned on the back of her chair and stood by herself, and when she bent over with tea and water, she seemed to be covering herself in an acre and three points of land, earnestly.

Is this counted, is the red sleeves fragrant, upside down?

Mr. Liang smiled and said, "Miss Ren doesn't know me, but I have heard of Miss Ren's name for a long time. My cousin Ping Ruo and Miss Cheng are close friends, and often mention that they tasted Miss Ren's craftsmanship in the Cheng family, and the aftertaste is endless! ”

The wives and ladies of the family often drink and feast, and Cheng Huiyu loves to eat the dishes made by Ren Yan, but whenever he has free time, he will invite him to the house to cook and eat. After a long time, Ren Yan's reputation spread among the female relatives who were close to the family.

Later, there were also those who invited her to the house to take charge of the spoon, but Du Liren was blocked by Du Liren because she was not enough; If you can't get rid of it, you will make other red case masters go on top and don't let your own apprentice show his face.

But the more so, the more rare it seems to be Ren's craftsmanship.

The female chef of Hongpheasant Hall has won the love of the upper-class lady Kuo, and she usually can't mention it to the family when chatting.

Ren Yan smiled embarrassedly and asked him to greet the Miss Pingruo on his behalf.

Mr. Ye dismantled Liang Fu's platform and said to Ren Yan: "Miss Ren can understand the meaning of his words, and when I meet him today, I am a friend." In the future, if his family is invited, he will not be willing to refuse, this wilted bad person! ”

Before Ren Yan could say anything, the two of them squeezed again.

Gu Tingwen bent down to add tea and whispered in her ear: "They are used to messing around." ”

Ren Yan squinted at him: "I thought your friend should have the same temperament as you." ”

"What?" He seemed to be intrigued, and leaned over the back of his chair to listen to what she was saying.

Don't smile, you can only watch from afar.

But after knowing each other for a long time, I realized that he is not such a person, he is very approachable in private, and there are times when he is as raunchy as now.

She didn't answer, and Gu Tingwen didn't ask, as if she just wanted to be so close to her, not for an answer.

"Liang Fu is the shopkeeper of Taixingchun, and most of the chefs invited are Lu cuisine." He introduced her.

Ren Yan looked up.

The gentlemen sitting around him didn't know when they all avoided the large living room outside, eating snacks and sweets, and Mr. Liang, who was named, was grinding coffee, and the mellow and bitter fragrance soon swayed to their side hall.

"Songqu is the owner of Hua'anju, and he loves Cantonese food, so he invited more local chefs."

Mr. Ye is still gaging with Mr. Liang, and the purse of several leading restaurants in Beijing will be gathered.

Ren Yan held his chin and sighed: "Plus you, the grandfather of Hongpheasant, initiated the club and ran the monthly magazine "Gluttony", and half of Beijing City will be eaten up." ”

Gu Tingwen sat on the armrest of the chair with bent legs, holding the bowl to laugh or not: "Don't worry, there is still one missing." ”

Who?

Ren looked at him with a blank eye.

When the master gathered, he was always secretive.

Today is a coincidence, the time is also early, the master master each took the unique life in his hand out to meet the guests, the first one is the anointed liver soup. That will only be mentioned by a few uncles and uncles in the family, but this will be seen with my own eyes.

The ingredients are yellow chicken liver with fine sand, which is pounded into a paste with a small wooden hammer, and then the tendons are picked clean with a thin hook and put into a white porcelain soup bowl.

Add the clear soup and mix thoroughly, pour it on the silk cloth and strain the meat residue to get a bowl of pure chicken liver juice. The loose green onion and ginger took the opportunity to put it in, and the work of a cup of tea soaked up the fishy smell.

Pick out the green onion and ginger, mix with egg white, add salted wine and white pepper, and steam in the cage drawer until solidified.

The master has kung fu under his hands, moving like a cloud, in order to keep the softness of the liver ointment, so as not to be sluggish, otherwise it will not look like it will be rough in the soup.

In this way, the broth with longan and sugar cubes is also boiled; You have to add minced chicken sprouts and minced meat to sweep the soup and absorb the residue, and filter it into a light brown broth before adding bamboo sunflower to boil, and wait for the solidified ointment to slide into the bowl.

When going to the dishes, the bamboo sunflower with the appearance of an umbrella is crispy and smooth, the ointment liver is mellow and delicious, and it is a clean and clean soup, but what you eat is the delicacies of the mountains and the sea.

The seafood is still echoing in his mouth, and the Jigong fan bone is about to come out of the pot.

The sauce bones are tender grass chops, chopped into a shape of meat bones, so that the ingredients are marinated for half a day and then blanched in water; The hot pan refines the sugar cubes and coats the meat and bones with a beautiful sauce color.

It is also necessary to add Wuxi's old rice wine and green onion and ginger, as well as a piece of honey osmanthus and fragrant raw materials and boil with water, and add soybeans and soy sauce urns; Simmer for two hours until the meat bones are crispy and soft, and you get a plate of red and fragrant Jigong fan bones.

The umami soup achieved by the strong fire power, the delicious salty sweetness, the soft and meandering taste of March in the south of the Yangtze River, and even the wind and rain are intoxicating.

Ren Yan hid from the back of the crowd and looked at the master's craftsmanship seriously, and waited for the dish to be served and then tasted carefully; After getting a feeling or two, I took out a small notebook from my coat pocket, wrote it down line by line, and looked back to ponder it.

She really wanted to make a new dish with the ribs and liver paste soup together, wouldn't it taste amazing? It is difficult to cook pork into the shape of liver paste, which is really more than enough but not enough.

was stunned, and the master of Mr. Liang's restaurant ordered someone to bring a new dish, which was a plate of sweet and sour river carp.

The long white porcelain plate holds a large carp with two upturned ends, a red cherry on top of its fat head, and a wide tail that soars to the sky; The body of the fish standing on the plate is opened, and every flower knife is covered with a rich sauce.

"That's ......"

"Yellow River carp." Gu Tingwen stood beside her, looked at the realization she was holding in her hand, and smiled.

The carp of the Yellow River has a golden head and a yellow tail, and the whole body has golden scales, and the fish meat is fat and tender.

She turned around: "The body of the fish is a flower knife?" ”

He smiled, "Yes." ”

From both sides of the fish's backbone, it is cut straight and obliquely with a knife, and cut into the shape of an ear of wheat; Lift the tail of the fish to open the body and coat the fish with the consommé sauce.

Before putting the oil in the pan, hang the paste on the fish body again, hook the flower knife edge on the gills and tail of the fish with two chopsticks, curl up the fish body and go down to the hot oil to set the shape, fry it until golden brown, and then put it on the plate to loosen the fish body.

After re-choking the pot, pour the sweet and sour sauce red sauce, stir-fry until round bubbles bulge, then pour the boiling oil of the fried fish into the sauce and mix well, and finally pour it on the carp on the standing plate.

The amber carp is very delicate, and the residual temperature of the boiling oil is not dissipated when it is served, and the light sound of the sizzle, accompanied by the crispy fish on the outside and tender on the inside, bursts out of a sweet and sour fragrance.

In the past, such a dish was recommended in the monthly magazine "Gluttony", but I can't remember the taste of the description, and the black and white photo of the sweet and sour carp that only accompanied it is still remembered.

She almost blurted out: "In the May issue of Gourmets last year, page six, right, you spent two pages writing it." ”

Gu Tingwen's focus was very strange, and he asked her: "Do you like that magazine very much?" ”

She cushioned her feet and stretched her neck to read: "Yes, the magazine I saw at Cheng's house last time, but unfortunately I didn't know where Mr. Cheng put it later, and I didn't borrow it, so it's a pity." ”

"Eat it at night, okay?"

She subconsciously agreed: "Okay." ”

When he came back, Gu Tingwen had already gone with several gentlemen.

So, for dinner, is he in charge?

Ren Yan happily held the paper notebook in his heart.

After the masters finished lighting up the craftsmanship and commenting on the products, she followed the master and the senior brother to look around, and when it was time to hold the lamp, the excitement gradually dissipated.

She sat alone in the rest room and waited for Gu Tingwen to smell it, holding a notebook in her hand and flipping through the aftertastes page by page, and fell asleep after waiting for a long time.

It seems that someone came to cover a piece of clothing, and it seems that someone came and went in a hurry, saying that the acting director of the Ministry of Foreign Affairs surnamed Yan wanted to see the seventh master, and the clouds and mountains were not very clear.