Du Yue'er couldn't laugh or cry at her inexplicable thoughts.

The three people present were all quietly enjoying the food, and under the influence of Wei Yi, Lu Yuanling was surprised to find that the Iberian black pork barbecued pork, which had been eaten countless times in the past, felt much more delicious today.

WHAT KIND OF MAGICAL BUFF IS THIS?

Could it be that when I enjoyed the food before, my heart was mixed with distracting thoughts, so I didn't fully taste the real deliciousness of the food?

It's not impossible.

Lu Yuanling recalled the experience of coming here to consume in the past, and most of the time it was socializing.

Eating is never the ultimate goal, business is!

And today, there is only one theme here, and that is to enjoy the joy of good food.

Lu Yuanling felt that it didn't matter what was assessed or not.

Wei Yi's realm of enjoying food is already unbeatable!

At this moment, Lu Yuanling has no waves on the surface, but his heart has already turned over the river and the sea.

The second dish is called white-cut sunflower chicken.

The first chicken in Guangdong is also the legendary first expensive chicken in the world.

Sunflower chicken is the whim of the owner of Kwai Garden, mainly to solve the resource recycling of sunflowers in the garden, so it has achieved the first chicken in Guangdong that is delicious and nutritious today.

The reason why the chickens in Kwai Yuan are named Sunflower Chickens is entirely because of the food they are raised, and it has nothing to do with the breed.

Sunflower chickens live in a corner of the sunflower garden, where there is an ecosystem that can control temperature and humidity, feed on fresh sunflower plates and leaves, and use the juice squeezed from sunflowers as water.

When the sunflower is about to wither, the staff will cut the sunflower tray, break it together with the sunflower leaves, and mix it into the feed to provide food for the sunflower chickens.

Sunflower chicken has been tested by the Nutrition Testing Center of Sun Yat-sen Medical University, and the content of vitamin E in its meat is 10 times that of ordinary free-range chicken! The content of amino acids and vitamin A is also 3 to 4 times higher.

10 times, what kind of concept is this?

In terms of efficacy, it can improve skin elasticity, drive away age spots, and prevent arteriosclerosis...... I can't imagine that eating chicken can also make you beautiful!

And the sunflower chicken grows up by eating sunflowers, and it also has the effect of anti-avian influenza, in addition to beauty and health care, which is really amazing!

There is a step to eat white-cut sunflower chicken, although Lu Yuanling doesn't really want to test Wei Yi anymore now, he still can't help but want to see what Wei Yi will do.

Wei Yi didn't know what Lu Yuanling was thinking at all, he only had food in his eyes.

I saw Wei Yi ask the waiter for a pot of cold white boil, pour a cup of pecking and rinse his mouth and spit it into the bone dish, then eat a piece of cucumber strips, and finally pick up a piece of white-cut sunflower chicken and put it in his mouth.

Seeing Wei Yi enjoying the food so elegantly, Lu Yuanling felt ridiculous, and actually thought that Wei Yi might not know how to eat this white-cut sunflower chicken.

Wei Yi's operations are to taste the original white-cut sunflower chicken as much as possible.

The first step is to rinse your mouth with cool boiled water to prevent other smells from affecting your palate.

The second step is to eat a slice of cucumber strips to make the taste refreshing and pure.

The last step is to taste the original white-cut sunflower chicken and feel the fragrance of sunflower chicken.

Wei Yi tasted the white-cut sunflower chicken, the taste is delicious, the skin is yellow and crispy, the meat is firm and tender, soaked in the fragrance of sunflowers, and the chewed bones also contain the fragrance of sunflower seeds, so even if it is steamed, it can be dipped in condiments.

The first bite is not seasoned with any seasoning, and it is eaten in its original flavor.

In the second bite, dip some ginger and green onions, and push the taste of white-cut sunflower chicken to another level.

Wei Yi's habit is to wait for one dish to be completely eaten before moving on to another, so as not to affect the unique taste of each dish.

So the new dishes on the table were completely untouched, and the first two dishes had been completely emptied, with only a little soup remaining.

Lu Yuanling also saw this situation for the first time, recalling what Wei Yi said at the beginning that he would not waste food, he was really a ruthless man who matched words and deeds.

Let Lu Yuanling be extremely admired and awe-inspired.

The third course is the Olive Kernel Saqima, which is also a signature dish.

There are many folk theories about the origin of the strange name "Saqima", which is actually a traditional pastry of the Manchu people.

In the Qing Dynasty, when the Eight Banners were stationed in Guangdong, food culture was also brought in.

It is made by adding egg mixture to flour, kneading it into thin strips, leaving it for two to three hours, frying it and drizzling it with boiled gum.

The Saqima presented to the table is joined with the precious Nishiyama Renren, and the shredded coconut is carefully sprinkled with a faint fragrance of shredded coconut.

This kind of saqima tastes loose and delicious and does not stick to the teeth, the sweetness is moderate and not greasy, fluffy and soft, melts in the mouth, like eating a marshmallow, and at the same time there is a strong olive sweet fragrance and coconut fragrance, suitable for all ages, and is very attractive as a refreshment.

A portion of three pieces of saqima, three people exactly divided equally.

The fourth dish is called pineapple pork.

Pineapple Gu Pork is a traditional Han dish in eastern Guangdong, which belongs to the Cantonese cuisine.

This dish began in the Qing Dynasty, when many foreigners in the city of Guangdong were very fond of eating Chinese food, especially sweet and sour pork ribs, but they were not used to spitting out the bones when eating.

The chefs of Yuedong used local pork, pineapple, sauce and flour to make "pineapple meat" with the taste of Chinese cuisine using Western ingredients as raw materials, which was loved by Chinese and foreign guests.

Wei Yi picked up a piece of grunt meat and put it into his mouth, the pork wrapped in the outer layer of puff pastry was very firm, the teeth lightly bit the puff pastry and broke it, the outside was crispy and the inside was tender, and the sauce was seasoned and thickened to achieve just the right balance between sweet and sour.

The overall taste is fresh and greasy, fat but not greasy, and the sweet and sour taste can increase appetite.

The only fly in the ointment is that the pineapple used in the pineapple meat is not fresh, but canned.

Even if you forget it, pineapple itself is a fruit, and the heat is extremely critical during the high-temperature frying process.

The heat of the pineapple in this pineapple meat was not mastered, and the high temperature made the flesh dehydrated, losing its original taste, and the taste became woody, and it was dry and difficult to swallow.

It's a pity that the meat is actually perfect, but this pineapple is not satisfactory.

The remaining two dishes and a soup are relatively decent, and it can be said that only the signature dish can bring joy to Wei Yi.

After all six dishes and one soup were resolved, the three of them were full.

Lu Yuanling hadn't experienced the feeling of being so full for a long time, he used to only eat nine points full, but today he is really a little overwhelmed.

In front of the leader, Du Yue'er didn't dare to lie on the chair like Uncle Ge, who didn't have a ladylike fan like last time.

Although she really wanted to do this, she still had to force it.

Lu Yuanling looked at Wei Yi expectantly, and Wei Yi immediately understood that he was waiting for his comment.

Wei Yi took a sip of saliva to moisten his throat, and then elaborated on the comments he had just made in the process of enjoying each delicacy.

To Lu Yuanling's surprise, Wei Yi not only commented on the advantages and disadvantages of the dishes, but also was able to tell the story of the improvement methods, which is something that many gourmets can't do!