Huang Lusheng is definitely an expert in eating steamed buns, so when he picked up the first steamed bun, not only did he not dip it in vinegar, but he also pushed the vinegar dish with rice vinegar in Jin Province far away from him.

It's not that eating steamed dumplings shouldn't be dipped in vinegar, on the contrary, it's still a habit for many people.

But when faced with the real top-notch soup dumplings, you must eat white mouth first, otherwise you will be affected by the vinegar taste and lose your 'initial touch'.

The correct way to eat should be: first eat a small half cage of white mouth soup dumplings to enjoy the original taste of the buns; When you start to feel greasy, that's when you come to dip in vinegar. First, I have already experienced the pure taste of the soup dumplings, and secondly, vinegar can also relieve oiliness and soften blood vessels, which is good for health.

This is somewhat similar to eating white chopped chicken, if the dipping sauce is used too early, the delicious taste will be lost, which is really worth the loss.

The method of eating soup dumplings can be summarized in three steps.

Gently clamp, bite slowly, and move your cheeks slowly.

Huang Lusheng is obviously an expert, so he grabbed the goldfish mouth above the bun and didn't move his mouth at first, but sent it to the tip of his nose to smell it.

There are three layers of flavor in the soup dumplings, the first layer does not need to be entered, the hot bun aroma will slowly leak out from the tiny holes above the goldfish's mouth, and the smell is refreshing, which is a mixture of pork and wheat flavor, the advantage is that it is strong enough, and the disadvantage is that the layering is not particularly distinct.

After appreciating the taste of the first layer, the next step is to taste the second layer.

Huang Lusheng took the soup dumpling in front of him and took a small bite on the belly of the bun under the goldfish's mouth.

You can't use too much force, you just need to bite the skin of the bun, and the tongue and teeth don't need to go particularly deep.

But anyone who can eat soup dumplings will definitely take the first bite like Huang Lusheng, and the scientific name is called opening.

The purpose is to dissipate the heat in the bun first, and at the same time avoid being burned by the soup inside because of the hurry; The soup dumplings are overflowing, and the soup in them will not be lower than 80 degrees when they are just out of the pot, and a careless person can severely burn the mouth!

After Huang Lusheng gently took a bite of the bun skin, his taste buds were immediately conquered by the pure wheat fragrance brought by Fuqiang Gaoteng Noodles; This is not the wheat fragrance with a faint milky smell of Wangzai's small steamed buns, but the smell of wafting in the countryside during the wheat harvest season.

Fuqiang flour was originally still rich, but it was cleverly used by Zhou Zhou to combine Tianshui wheat flour and coarse fiber flour to get rid of the overbearing side, the frankness and roughness of Tianshui wheat flour, and the powdery taste of coarse fiber flour, so that Huang Lusheng's taste buds were hit countless times one after another.

"This master Zhouzhou's white case kung fu is also too terrible......

The ratio of various flours is not bad and complements each other!

If you don't know his age, I'm afraid you'll think he's a decades-old white case. ”

Huang Lusheng was secretly surprised in his heart.

Connoisseur watch, if it comes to the white case, he has more say than ordinary chefs, and when it comes to soup dumplings, he even understands more deeply than Mr. Zhang Zhouxuan.

After all, I went around the cage drawer when I was young, and I was smoked by the smell of buns!

"At least three kinds of flour are used..... Wrong! There should be another kind, which is Hui powder!

The climate of Huizhou is warm and the soil is fertile, so one season of wheat can be planted between the two crops of rice, although the nutrients of this wheat are very small, but it is the most sticky wheat flour in China.

This kind of wheat flour, which was not very valued by the white case master, has become the finishing touch here, just like the introduction of the three flours, and it is because of its existence that the three flours can be perfectly blended together.

In this way, three or three are one, and everything is in a lifetime, I don't know how many changes have to be added?

Chefs have different experiences, different qualifications, different moods, different learnings, and different things they have learned, and what they have seen is different, this is what my grandfather once said about the way of nature, right?

But even grandpa couldn't reach this level back then......

What? The taste ......"

What kind of steamed bun family's style, what kind of gourmet demeanor, all to hell at this moment, Huang Lusheng no longer cares about any manners or impropriety, the luscious and fragrant gravy has flowed into his mouth from the opening, and the fresh and fragrant taste makes him can't bear to taste it carefully, so he sucks out the gravy and meat filling in one bite.

It's hot!

Huang Lusheng gasped, and his right foot hidden under the dining table stomped a few times, but even if he was burned to jump his feet, he was reluctant to spit out the meat filling in his mouth.

It's so delicious!

finally came to the third level of taste, the freshness and wonder of the unique soup filling of the soup dumplings, which reminded Huang Lusheng of the emotion when he ate the soup dumplings for the first time in his life.

The meat filling wrapped in the fragrant soup melts in the mouth, and there is no sense of dregs, only to feel that there is a faint onion fragrance in the mouth full of ointment and meat.

The green onion is still fragrant, but there is no nasal astringency of raw onions!

I obviously saw the fragrance of green onions, but I felt that I didn't eat green onions at all, this is the highest level of pork and green onion filling!

Zhouzhou's pork and green onions actually made Huang Luzhi inexplicably think of the famous roasted sea cucumber with green onions.

Borrow the fragrance of green onions, no green onion flavor! This green onion is used as a supplement, but it can bring out the original flavor and aroma of the main dish!

I couldn't help but sigh in my heart, I, a person who has been immersed in soup dumplings since I was a child, finally ate the real soup dumplings today...

Finally, when the semi-fleshy yellow bottom of the bun is gently stuffed into the mouth.

Huang Lusheng's shooting is amazing, it's really amazing!

The part of the bottom that soaked the soup filling not only did not make him feel greasy, but diluted a trace of the thickness brought by the previous meat filling.

The delicious flavor that perfectly blends the flavor of wheat and pork quickly explodes in the mouth, connecting the past and the future, and ending perfectly!

The Bianliang soup dumplings made by this Zhouzhou chef actually surpassed the original three layers and reflected the taste of the fourth layer!

Huang Lusheng, who was full of praise, suddenly felt a chill in his heart.

Yipinlou and Huangjia Baozi are sitting in the well and watching the sky, with this Master Xiao Zhou here, what are the two families fighting for 'authentic'?

Who would have thought that the most authentic Bianliang soup dumplings were actually on a green train?

-----------------

A group of passengers left the dining car with praise, and the new passengers inherited the practice of the 'predecessors' and continued to praise Master Xiao Zhou to death......

Sitting in the carriage still wafting with the aroma of soup dumplings and fried cold powder, Xu Ning reminisced about the unforgettable deliciousness, listened to the passengers' praise for Zhouzhou, and finally made a decision.

Perhaps this decision would cause the editor-in-chief to be furious, and even see him as mentally ill, but Xu Ning still decided to take a risk for Zhouzhou.

picked up the mobile phone and dialed the editor-in-chief's mobile phone directly: "Sister Hong, I want to withdraw the previous manuscript about the chef in Zhouzhou, and I am not going to submit the next article to you......"

There was silence on the other side of the phone for a while: "Xiao Xu, is the news on the Internet fake?"

Did you find out that this Zhouzhou chef is actually just a packaged Internet celebrity, and there is no real material at all? ”

"Hehe, Sister Hong, you misunderstood what I meant......

The reason why I want to withdraw the previous draft is because I didn't know enough about Chef Zhouzhou at that time, and I only positioned him as an excellent young chef and a diligent genius, which seems to be far from enough now.

This is a gross underestimation of him!

I decided to write a new manuscript for him, and the preliminary estimate was that it would be about 150,000 words, so I couldn't make it to the next issue of the magazine anyway......"

"Well, I'm very pleased, Xiao Xu, as a professional editor, it's very right for you to be so strict with yourself... Wait, what did you just say?

150,000 words?

Xiao Xu, Sister Hong must remind you that you are the salaried editor of "Lixing the World"!

Lixing will never allow its editors to publish articles on the Internet casually, even if it is a few major portals!

Sister Hong has always been very optimistic about you, and even thought about promoting you to the editor-in-chief of the tourism section, don't you let Sister Hong down? ”

Xu Ning smiled: "Sister Hong, you misunderstood again, my 150,000 words are not meant to be posted on the Internet... I mean, the story of Zhouzhou Chef and x164 fits very well with the content of our magazine and definitely catches the reader's eye.

So I'm thinking... Isn't September the month of our magazine's 50th anniversary? There is a precedent for Lixing to publish a special issue in the anniversary month......"

"Special issue?

Xiao Xu, are you crazy! ”

There was silence on the other side of the phone for a few seconds, and then there was a sharp female voice from Sister Hong that suddenly raised three octaves: "You must be crazy!"

"Lixing the World" is a national first-class publication, and in the past 50 years, it has only published a special issue for two people, so you don't know who those two are, right?

One is the only kitchen god after the founding of New China!

The other is the first strong man in China to climb Mount Everest!

The Zhou Zhou you value is just an Internet celebrity chef in the final analysis, and he doesn't even have the status of a special chef!

I can tell you Xiao Xu right now, this is absolutely impossible! ”

"It's possible, Sister Hong......

You may not know that this Internet celebrity chef in your mouth is only a first-class assistant chef. ”

Xu Ning smiled faintly: "Also, Sister Hong, aren't you in Pengcheng now?" If you are willing to buy a X164 ticket and come to the dining car to try the craftsmanship of Master Xiao Zhou, you may not think so. ”

"What are you kidding......"

"Haha, Xiao Xu may not be joking."

Old man Zhang Zhouxuan, who had been sitting opposite Xu Ning, smiled and took the initiative to take Xu Ning's mobile phone.

"It's Wei Hong, editor-in-chief, right?

Yes, I am Zhang Zhouxuan, and I am also Xiao Xu's New Year's friend. Well... We met five years ago, and my old man remembers.

My old man just wants to say to you: You should be no stranger to the two special first-class cooks around Xiao Zhou, one is the third disciple of the old fox, and the other is the unsuccessful little apprentice of my old man.

Why did you go to Zhouzhou to be a cook?

Of course my old man meant it......

You are the editor-in-chief and a cultural person, you should always understand the truth of 'the bird flies far away with the phoenix' and the red of the near-Zhu Zhechi, right? ”

Glancing at the kitchen of the dining car, the old man continued to smile: "My old man can only say that Xiao Xu's suggestion is correct.

If I were you, I would definitely not hesitate to issue a special issue for Xiao Zhou, otherwise... You're going to regret it in the future. ”

There was silence on the other end of the phone for a while: "Old man, please return the phone to Xiao Xu." ”

"Xiao Xu, I will get on the train at Pengcheng Station, I hope that the Zhouzhou chef you admire will not disappoint me......"

Wei Hong said lightly: "It just so happens that Old Man Wu is also with me, and he said that since even Old Man Zhang also recommends this Internet celebrity chef like this, then he must also come to see it."

By the way, you should know Wu Lao's nickname, right?

Wu Jiuyu! ”

"Wu Jiuyu?"

Don't look at the old man Zhang Zhouxuan, who is sixty or six years old, but his ears are still very smart, and when he heard the name of 'Wu Jiuyu', he frowned slightly.

How could it be this guy who is known as Bei Ye in the food world......