Chapter 2335 Unspoken Rules in Formation
Liu Jian felt that he was only a dozen years older than Zeng Youwei.
It doesn't matter that the old man is still ambitious and has great ambitions. Liu Jian feels that he can still fight for being Yuan Zhou's apprentice.
In fact, the existence of Yuan Zhou and the Kitchen God Shop proves the existence of the "Law of Attraction".
Closer to home, Liu Jian's heart changed very directly when he came out of seclusion. First, he felt sorry for his apprentice. His apprentice was much younger than Zeng Youwei and them, but after eating two dishes, he felt sorry for himself.
I think it means that he is not here, otherwise Zeng Zeng would have done something to them!
"Do you think Chef Yuan is still accepting registered disciples?" Liu Xi came closer and asked softly.
"I don't know about this, but we can first contact the registered disciples to establish a relationship. Anyway, we all know each other?" Liu Jian thought for a while.
It’s unrealistic to say whether or not to accept it now, but for the level of these two dishes, it’s enough to learn from.
"You're right. After lunch, we'll ask Chef Yuan if he has time to talk about the ancient dishes, and then we'll implement your idea." Liu Xidao.
Neither of them spoke for the next time, because new dishes were served.
This dish is a cold dish. It is one large and two thin. The meat slices are large and as thin as paper. They are truly large slices. Moreover, it is a dish that is good at heat and knife skills. It is said that it will not fall off even if you throw it on the wall. This is why it got its name.
"Hey, this is too thin, won't it break?" Liu Jian's eyes almost popped out.
This dish is his own specialty. He has been making it for who knows how many years. It is no exaggeration to say that he can cook it with his eyes closed. However, in front of this exquisite and beautiful large slices, he really just knows how to cook it. Just do it.
Liu Jian can say that in the entire Yunnan Province, there is no larger sheet thinner than his. It is really as thin as a cicada's wing. When clamped, it seems to tremble slightly as if it is flapping butterfly wings. But now Liu Jian has a clear understanding. What he thought before arriving was definitely an illusion.
"What Chef Yuan cooked is definitely impossible." Liu Xi directly put on the chopsticks.
After clamping it on the chopsticks, although it seemed that if the meat of the pig's head was not so dark that you could see the meat, otherwise it would definitely be empty, it did not move tremblingly like what Liu Jian did himself, as if it would break accidentally. Same.
But when I spoke, as soon as my breath came out, the pieces of meat began to tremble regularly on the chopsticks, not like they were breaking, but like they were dancing lightly.
There is a prepared dipping sauce in a white porcelain bowl next to it. Each large slice will be paired with a portion of this dipping sauce. Of course, personal tastes are different, and the dipping sauce prepared by each chef will be different.
The green scallions on top seemed to add a touch of spring color to the dipping sauce. Liu Xi picked up the thin slices and dipped it slightly into his mouth. He couldn't help but stretch his eyebrows. The five flavors of sour, numbing, spicy, fragrant and salty were mixed in turn. In the mouth, the very crispy and tender meat slices melted slightly when you took a sip, and then fully showed its final stubbornness when you bite it with your teeth, with a little chewy texture, very crispy and delicious.
Liu Xi originally wanted to prove it, but he became a fan immediately. It is really delicious. Although the taste is complicated, each one is just right, making people feel mixed but not messy, messy but not lumpy, spicy, crispy and tough. , it is indeed a good drink to accompany wine.
Liu Jian's heart ached when he saw Liu Xi eating two slices in a row. He didn't care about whether it was thick or thin, and just started eating with chopsticks.
Because it is thin enough, even if it is eaten with just a little bit of sauce, it is very tasty, crispy and tender, sour and spicy, appetizing, and very delicious.
"This is too little and not enough to eat." Liu Jian was a little proud of catching the last piece, but he felt very disgusted.
"It's true that the portion is a bit small." Liu Xi agreed.
He naturally ignored the fact that the dishes he cooked were less than these, because the dishes he cooked were not snatched by others, so they must be enough to eat. Enough food naturally means that the quantity is large and there is nothing wrong with it.
The dishes were served staggered, and the next dish was naturally Liu Xi’s dish, spicy crispy fish.
The most important thing about this dish is the choice of chili peppers and ingredients.
It can be said that Liu Xi is the best in making bad chili peppers in Guizhou Province, but naturally he cannot talk about this good thing in front of Yuan Zhou, otherwise it will be trivial to turn it into dregs in seconds.
Currently, an unspoken rule is being formed in the chef circle. It is said that XX cuisine is the best, and that the person who is the best in a certain cuisine does not include Yuan Zhou.
Otherwise, what can we do? The ceiling is higher than what ordinary people think. A group of people who can only look at the ceiling are desperate. What can they do?
The bright and delicious fish also attracted two people to grab it, and they finished it quickly. Liu Jian’s last dish, boiled chicken with sour bamboo shoots, is even more extraordinary. The sour bamboo shoots in Yunnan Province are different from those in Guizhou Province. They don’t have the pungent and unpleasant smell, but they still retain the unique taste of sour bamboo shoots, so they are used for it. Boiled chicken complements each other even more.
Whether it is the previous fairy chicken or the current sour bamboo shoot chicken, people feel that the delicious taste of chicken is indeed unparalleled.
The meal has almost come to an end here, but the white rice, which has never been touched, is still there, white and steaming, but it still cannot attract the attention of the two people.
Everyone focused on the last dish.
Kung Pao is no stranger to Sichuan cuisine, such as Kung Pao chicken, Kung Bao shrimp, Kung Bao tofu, etc., but it is less common in Guizhou cuisine.
In fact, no matter which cuisine it is, it has its own unique flavor, and there are also dishes that incorporate the characteristics of other local cuisines. They are mutually inclusive and integrated, just like our big Chinese family, all-inclusive.
Kung Pao Konjac Tofu is a rare sweet and sour dish among Guizhou cuisine, with a hint of spiciness, coupled with the unique sourness of Guizhou Province, it has more flavor than Kung Pao in Sichuan cuisine.
The prerequisite for making this konjac tofu dish is to prepare glutinous rice cake chili pepper. This is very critical and is related to the success or failure of the taste of this dish.
The translucent tofu and the bright red chili peppers seem to be dressed in a layer of chili peppers, full of fragrance and rich flavor.
Anyway, Liu Jian couldn't help but eat it directly. It was not as soft and tender as ordinary tofu, but very crispy, which was completely different from tofu made from soybeans.
The texture is delicate and almost tasteless, but the addition of glutinous rice cake and chili pepper makes it colorful, as if it went from the bottom of the mountain to the top of the mountain in one go.
You will be at the top of the mountain, and you will have a panoramic view of the mountains.
"It's delicious, it's really delicious." Liu Xi was speechless now. He only felt that besides delicious, there were no other adjectives to describe his mood at the moment.
After finishing the meal, remember to give up your seat to other diners in line. This is the time when Liu Xi and Liu Jian are most awake.
I couldn't eat three dishes and a bowl of rice per person. I almost couldn't walk. I usually feel uncomfortable eating too much because I'm older, but today I ate almost half of the usual amount. Apart from feeling a little full in my stomach, I didn't feel any better. Other feelings.
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