Delicious food will seem to wait longer, because the smell wafting from the kitchen has already evoked a carnival of worms, so the wait is difficult enough for the two who are already a little hungry.

Not knowing how to pass the time or what to say, Fujiwara had to observe the knick-knacks in the store, and he noticed that there were many purple flowers in the store, and the photos hanging on the walls were full of Showa era atmosphere, most of which were young couples in pair.

Coming to the table with the meal, Uncle Stubble noticed that this handsome young man was looking at the group photo on the wall, and the corners of his mouth were slightly raised, and there was a pride in his tone that could not be concealed:

"Boy, isn't my work pretty good?"

Hearing this, Fujiwara Yo and Miyano Akemi were a little surprised, they didn't expect that this chef could also take pictures, and the gold content of this work was high enough to create a photography studio.

"Can you take the liberty of asking a question?"

“Of course.”

"Mr. Chef, why isn't there any work about you in it?"

Hearing this, Uncle Stubble's eyes flashed with a hint of loneliness, he put down the meal and sighed deeply, his expression seemed to be missing something, and after a pause of a few seconds, he slowly narrated:

"I used to be a photographer and I took loving photos of many young couples, but I never took pictures of myself. And this incident has become my biggest regret, because I only found out when I was sorting out the photo album...... I didn't even take a picture of my wife and me, so I wasn't in any of these works. ”

The clever Fujiwara Yu didn't have a low emotional intelligence to continue poking at the other party's pain, and he was even a little annoyed why he asked this question. He understood the meaning of Mr. Chef's words—the chef's wife was probably dead.

It is precisely because of the death of his wife that there is no way to make up the group photo, so it will become the biggest regret in his life.

He has used his camera to capture countless moments of affection from other couples, but he has not been able to grasp his sweet memories.

Akemi Miyano, who also understood the meaning, couldn't help but look sideways at the purple flower that resembled a five-pointed star placed on the windowsill, which she recognized, and it had a very nice name, called bellflower flower.

And the words of the bellflower are unswerving love to death, and Mr. Chef must love his deceased wife very much.

After noticing the change in the expressions of the two, Uncle Stubble put his hands on his waist and said in a complaining tone:

"Did I say you two were planning to waste the food I worked so hard to make? Fried food should be eaten hot! This dish is called Wiener Tonkatsu, don't be stunned, try my craft! ”

Uncle Stubble didn't want the two young men to have their appetite dampened by his story, so he didn't linger at the table and walked briskly towards the kitchen... The water in the pot should be boiling, and it's time to cook the next dish.

Akemi Miyano looked at the Vienna tonkatsu, which was obviously much thinner than the Japanese tonkatsu, and there was no secret sauce or fine salt like other pork chop restaurants, only two lemons as a supplement, which could be described as "mediocre" from the outside.

Out of respect for the food, she still picked up the lemon and squeezed the lemon juice evenly, then picked up a knife and fork to cut the tonkatsu that was the size of her mouth.

Click-

The thin steak is very tender and does not have any fishy smell, and the sour taste of lemon is just right, which eliminates the greasy feeling that the fried food should have, and makes it more refreshing to eat.

I really didn't expect that simple cooking techniques can make the ingredients so delicious, and I really underestimate Mr. Chef.

And Uncle Stubble is also very precise in the timing of the meal, after they finish eating the pork cutlet, they will serve egg yolk bacon noodles that don't look unpalatable, it seems that today's meals are all Western-style.

"I made it with Guanciale, not the American bacon that those stingy chefs use." AFTER THE STUBBLE UNCLE PUT DOWN THE PLATE, HE DIDN'T FORGET TO DISS THE CHEFS OF THE RESTAURANT WHO REDUCED THE TASTE IN ORDER TO SAVE COSTS.

Fujiwara Yu picks up a fork in his left hand and rolls the pasta into his mouth with ease and skill, the chewy pasta is covered in a rich sauce, the egg yolk and parmison cheese do not disappoint, and the seasoning bacon has become a crispy texture and is overflowing with fat in one bite.

The unique aroma and attractive spicy flavor of the egg yolk bacon noodles are definitely the large amount of black pepper particles sprinkled before plating, which successfully reduces the greasy feeling caused by the sauce and oil, and also alleviates the "guilt" of heavy intake by Akemi Miyano, who cares about calories.

"Sure enough, the taste made with Guanciale is different, and the oil aroma is more obvious." Growing up overseas, Fujiwara is no stranger to pasta, but after living in Tokyo, it's been a long time since I've tasted authentic pasta.

Akemi Miyano noticed Fujiwara's standard American pronunciation, coupled with the fact that he was very proficient in eating Western food, and had some vague speculations in her mind. She put down her knife and fork to cover the oil stains from the corners of her mouth with a napkin, and nodded in agreement:

"yes, I'm looking forward to what the dessert is now~"

"It must have something to do with Apple, right?" Fujiwara Yu wrinkled his nose as he spoke, his serious expression was like a forensic dog at the scene of the crime, and then as if he had found useful information, he reasoned seriously: "There is also the smell of puff pastry, and it should be apple pie when combined." ”

"Huh? Can you smell the food? Akemi Miyano said with some surprise.

When Uncle Stubble brought the apple pie that had been made from the beginning, Fujiwara Yu waited until the uncle left, then raised his eyebrows and clasped his hands around his chest, his face was irrepressibly proud, and he said with a smile on the corner of his mouth:

"I'm right, it's apple pie, but it looks a little weird."

Akemi Miyano couldn't help but cover her mouth and snicker, because in her eyes, Fujiwara-kun's proud little expression, combined with the idea just now, would become a big dog wagging his tail and begging for praise after completing a certain goal, so she couldn't control the upward corners of her mouth.

"When I was researching desserts, I saw that it should be called Normandy apple pie, which is an authentic French apple pie."

"That's right."

Fujiwara Yo, who is used to eating American-style apple pie, has indeed never tasted Normandy apple pie, so he picks up his fork and cuts off a small piece and tastes it carefully, because he doesn't like desserts that are too sweet, and the "heavyweight guest" in front of him feels that it is not simple just by looking at the appearance.

However, after tasting it, he found that it was not as greasy as he imagined, but the roasted apples with their characteristic slight acidity, and a little cinnamon powder succeeded in making this sweetness unburdensome.

"Looks like your type?"

Hearing Masami Saito's question, Fujiwara Yu shrugged his shoulders with a smile and said in a relaxed tone:

"Well, my standard for desserts is that it's not sweet, it's delicious."