Chapter 2093 Prestige Is Here

"click, click"

One after another, Yuanzhou ate very quickly. The amount of a plate was actually not much, and the bottom was quickly seen. The bottom of the plate was still clean, with only a little black soup and oil stains. The rule of not leaving marinade inside.

"The most important thing about fried river prawns is the heat. The taste is salty and sweet. It's not bad, but it's worse than I imagined." Yuan Zhou took out a notebook and wrote down his feelings on it.

"What's wrong with me?" Yuan Zhou frowned and thought.

Although the system does not currently have Shanghai cuisine rewards, Shanghai cuisine and Jiangsu cuisine have a certain connection, and with Yuanzhou's current cooking skills, it is not too easy to figure out the advantages and disadvantages of it.

After thinking about it for a long time, Yuanzhou thought of it and wrote it down in his notebook.

This time Yuan Zhou mainly wanted to eat the herring bald lung dish, and the person who invented this dish was Lao Zhengxing.

Now is not the time when winter herring is the most plump, and it is estimated that the taste will be greatly reduced.

The so-called herring bald lungs are actually herring livers, and the appearance of this dish is also a coincidence.

Herring is still widely used in Shanghai cuisine. At that time, in Shanghai, many restaurant vendors would sell things made of herring, and fish liver was also noticed.

There is only a small amount of fish liver in a fish, and the number of fish needed to make a dish is not a small number, at least fifteen or more.

There was a very delicious smell, and the waiter brought over a snow-white plate, and the aroma came from the plate.

Yuan Zhou knew that the dish he was looking forward to was coming, and sure enough, the girl put the plate on the table in front of Yuan Zhou and said, "The herring has bald lungs, please taste it slowly."

After speaking, he put away the empty plate neatly, refilled his tea, and left quietly.

A piece of golden yellow, oval in shape, except for a little bit that occasionally falls off, the rest looks complete, and it is regarded as a whole piece that is not broken.

"When stir-frying, the action was too slow, and the angle of the pot holder was wrong, which caused it to be a little loose, but overall it was fine." Yuan Zhou observed carefully before picking up the chopsticks to taste.

The entrance is very tender, which is better than soft tofu. You don’t need to bite your teeth, but you just touch the warm mouth. Once your mouth is squeezed, it will dissipate immediately. The plump taste will spread out in your mouth. It feels very fresh, but not greasy at all.

Yuan Zhou's principle is to finish all the dishes he ordered. After each dish, he would write down his feelings, the advantages and disadvantages of the dish, and the areas that can be improved in the small notebook next to him. act.

After tasting herring bald lungs, it's the turn of Caotou circle.

In fact, among the three dishes, the one with the most eye-catching color must be the Caotou circle.

It is still a delicate white porcelain plate, the snow-white color makes the layer of green on the bottom of the plate particularly conspicuous, and the circles of thick red sauce lying on the green, the layers of color are very distinct.

Caotou is the dialect of Modu, and its scientific name is alfalfa. The alfalfa vegetable is green in color, and with the fat and soft glutinous circle pig intestines, it can be described as a combination of light and fatty.

Yuan Zhou was very satisfied with his meal, and was about to pay the bill to leave when he got up and heard someone say hello.

"Excuse me, is this Chef Yuan?"

It was a male voice, Yuan Zhou turned his head and saw a middle-aged man in his forties, he looked familiar, he should have met him before, but the embarrassing thing was that Yuan Zhou couldn't remember the man's name.

Yuan Zhou could only answer: "I am Yuan Zhou."

"I'm Gu Xun. The last time we met was at the Gaogou meeting." The man volunteered to give his name and the place where we met.

Yuan Zhou recalled that Gu Xun was a famous chef of Shanghai cuisine, and the question he would ask in Gaogou was, "How can the cuisine highlight its own characteristics".

"Chef Gu is here to eat too?" Yuan Zhou greeted immediately after thinking about it.

"Well, I often come over to eat." Gu Xun said: "Chef Yuan should let us know when he comes to Magic City, so we can arrange a welcome banquet."

"Because it's just a temporary stay." Yuan Zhou explained.

"Understood." Gu Xun looked like I understood, and then said: "Then don't bother Chef Yuan, but next time Chef Yuan comes to Shanghai, he must let me know when he has time, I will do my best as a landlord. "

Although Gu Xun was older than Yuan Zhou, he respected Yuan Zhou very much. This is Yuan Zhou's prestige in the chef circle.

After exchanging pleasantries, Yuan Zhou returned to the hotel, took out the notebook he had just recorded and sorted it out, but the gang still lacked a leader.

Because I didn't stay in Shanghai for long, I didn't tell Shen Min. After all, it wasn't Saturday or Sunday, and Shen Min should still be working.

It was scheduled to take the high-speed train to Gusu in the evening, so Yuanzhou opened the hourly room, and it was time to leave after eating and taking a short nap.

Taking the high-speed rail from Shanghai to Gusu is very fast, and Yuan Zhou was almost thinking about it, and then he heard the announcement that he was going to get off the bus.

The next day he was going to Hanshan Temple. The hotel Yuan Zhou chose was not very far from the temple, and it was not too early when he arrived at the hotel.

In order to be energetic tomorrow, Yuanzhou chatted with Yin Ya early for a while before falling asleep, much earlier than usual.

"Hanshan Temple outside Gusu City, the bell rings at midnight to the passenger ship", it can be said that this poem fulfilled Hanshan Temple, and it can also be said that Hanshan Temple fulfilled Zhang Ji, but Yuanzhou felt that poets met beauty and complemented each other.

Hanshan Temple has many historical relics, as well as many inscriptions and inscriptions, and covers an extremely large area, at least much larger than Qingjing Temple.

Row upon row, yellow walls and cornices, full of ancient charm, towering ancient trees in the temple, quiet and solemn, full of charm.

"It's really a big temple." Yuanzhou said.

In order to come to incense earlier, Yuan Zhou got up very early. He got up according to the usual time for exercising, and walked over after eating some special breakfasts without exercising.

Yuan Zhou knew that "Han Shan Wen Shi De" was very famous on the Internet, and these two eminent monks came from Han Shan Temple.

Yuan Zhou is not familiar with other things, but he is very familiar with these few words, which have been passed down through the ages and are not fake.

The ancient trees are dense, quiet and solemn, and Yuanzhou feels very comfortable walking in it. However, it is still very important to complete the tasks of the system, so the first thing to go to is the direction of the main hall.

After praying for blessings, Yuan Zhou also visited the portraits that Han Shan had picked up, and then walked around the temple to see most of the places before leaving. This delay was until noon.

The flight ticket is booked for the afternoon, so there is still time for lunch.

Yuan Zhou didn't tell Wang Mingjie and the others about his visit to Gusu. He came here for a private matter and didn't want to trouble others.

But you can’t go back to Gusu without eating some famous Gusu dishes. As a director of the Suzhou Cuisine Association, you still need to know the level of chefs here.

Yuan Zhou found a famous restaurant and ordered a few famous dishes, including snowflake crab bucket, fat lung soup and sauce recipe. .

The heat, knife skills, and side dishes were all considered in place, but what Yuan Zhou didn't know was that he was recognized as soon as he entered the shop.

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