Chapter 2366 Delicious

You know it, but you can order three portions. How can you only order two portions without vomiting blood in your wallet?

After asking the usual question, Yuanzhou began to prepare.

They are all things that need to be boiled and steamed in advance. Yuanzhou watched the changes in the steam and counted the time. When the steam suddenly began to increase in an instant, he knew it was time and immediately started busy.

The predecessor of Hu spicy soup actually evolved from the theory of adding spicy, warm and fragrant medicine to food in "Taiping Huimin Hejiju Prescription".

The famous ones are of course the Xiaoyao Hu Spicy Soup in Henan Province and the Meatball Hu Spicy Soup in Qin Province. It’s not that those in Yu Province are all Xiaoyao Hu Spicy Soup or those in Qin Province are all meatballs and Hu Spicy Soup. It’s just that These two are very famous and representative.

What Yuanzhou makes is not meatball spicy soup, but spicy spicy soup with Qin Province characteristics. It contains a lot of seasonings and vegetables unique to Qin Province. The taste smells spicy and overbearing. In this season of light rain and humidity, it is suitable for It is very good to remove some cold and dampness.

"It smells stronger than the spicy spicy soup I ate, and it looks very good-looking." Yu Ding, who is tall and thin, sat at the back of the front row, but it took too long to get the spicy spicy soup. It's not too late.

Because Su Ruoyan's movements were so fast, before Yu Ding could even envy the steaming hot spicy soup in front of the people in front of him, his own had already arrived.

Yu Ding is a well-known potter. The porcelain that comes out of his hands has a natural charm, which also contains the rough and heroic spirit of the Central Plains people in his heart.

He went out this time to choose suitable soil for a new idea. Although in many cases he could get some samples and make a selection just by asking, Yu Ding was used to choosing on the spot himself.

Yu Ding believed that the geographical environment and weather conditions at that time may affect the quality of the soil. It was an accident that he came across the God of Cooking store in Chengdu this time. Today was his first meal at the God of Cooking store.

Originally I was attracted by the queue, but now I am attracted by the scent.

The spicy spicy soup placed in front of me in a white porcelain bowl is slightly dark in color and thick. The vegetables in it have been cut into fingertip-sized particles of the same size and shape. It smells strongly spicy. The meaning goes straight to the tip of the nose, which is very attractive.

Even Yu Ding, a true Henan native, was attracted by this taste. He was not at all like a Central Plains person who grew up drinking Hu spicy soup.

"The taste is strong but not pungent, spicy and sweet coexist, and the consistency is just right. This chef's skills are really good." Yu Ding sighed with emotion.

He doesn't even know that he is eating at the famous Chef God restaurant.

When I came to Taoxi Road, I received guidance from Master Fei Zhi. He said that there was a man named Yuan Zhou who was very accomplished in ceramics. Yu Ding came to meet Yuan Zhou and asked about the conditions of the soil here in Rongcheng and which one was better. Planning to go and have a look.

But people are like iron rice. When they arrived on Taoxi Road, they realized that they were too early. Maybe the restaurant named Yuan Zhou hadn’t opened for business yet. According to my own habits, I chose a restaurant with the largest queue. Have a meal.

Is there any debate about which store on Taoxi Road has the longest queue? So Yu Ding accidentally went into the God of Cooking restaurant for dinner.

Yuanzhou was picking out the gold thread oil towers one by one and putting them on plates. He had no idea that someone was coming to discuss ceramic techniques with him.

Because Master Feizhi never expected that Yu Ding would be in such a hurry and come to Taoxi Road early in the morning, he planned to wait until Yuan Zhou's breakfast business hours were over before calling Yuan Zhou to explain the situation.

In the past, the golden thread oil tower was burnt, so it was golden in color and very dazzling. Therefore, it was also called Youtao. There is also a legend that Duan Wenxiang dismounted his horse.

Nowadays, the improved gold thread oil tower is steamed, so when it is taken out, the color is snow-white and delicate, and the strands are like gold threads spread out on the plate. Yuanzhou made it in a suitable size, with four pieces lying on a rectangular plate. A gold-threaded oil tower looks very appetizing.

At least that's what Hu Qingshan thought.

"It's really like strands of golden threads.

As expected of Chef Yuan, it seems that what I thought was right, my culinary talent must have been delayed by programming. Hey, it seems that the absence of me in the culinary world is a loss. "Hu Qingshan sighed secretly in his heart.

The baby's face was full of regret and pride, and he didn't know where he saw his talent.

However, the Golden Thread Oil Tower that Hu Qingshan praised highly deserves this reputation. It is indeed very beautiful. Not to mention the color as white as snow, but the shape of the threads, which are slightly thicker than cotton threads, and the strands are very smooth. Delicacy shows the skill of the chef.

In addition, the sweet smell is very strong, which is in sharp contrast with the strong spicy soup on the side.

In fact, the general golden thread oil tart not only needs to be paired with almond sweet syrup, but also needs to be eaten with acidic pickles, sweet noodle sauce, scallion and white knots, etc., so that it will be more refreshing and refreshing, with a unique flavor.

Most chefs do this because when making golden thread oil tarts, greasy things like pork suet are needed to wrap the dough and knead it, and it is the thick layer of fat scraped from the pig skin, which makes it even more delicious. The oil is warm and moist, and has stronger permeability. It is more suitable for making gold wire oil towers, and the finished product will be more oily and shiny. However, there are pros and cons, that is, it will appear greasy.

The golden thread oil tower here in Yuanzhou does not come with these messy things. There is nothing else except a bowl of spicy soup and a plate of golden thread oil tower.

Hu Qingshan hesitantly looked at the oil tower that looked great and had a perfect fragrance. He was a little hesitant. He didn't like eating oily and meaty things, such as elbows and hooves, which he generally didn't eat. He was afraid that greasy.

Now this oil tower does not match anything. Even if Hu Qingshan knew that it was made by Yuan Zhou, he still felt a little bit confused.

It's not that I don't have confidence in Yuan Zhou, but I just can't accept it physically.

Hu Qingshan saw the people next to him eating the delicious-looking oil tart with gusto. He didn't even drink the spicy soup, so he just ate two oil tarts. He was about to eat the third one when he finally made up his mind to stretch out. He took out his chopsticks and picked up an oil tower.

Oh, to add, the person next to him who was eating with his mouth full was Yu Ding. Originally, his attention was attracted by the spicy soup, but before he could eat it, he was distracted by the aroma of the golden thread oil tower. So we started today’s breakfast by eating from the oil tower.

After Hu Qingshan picked up the oil pagoda with chopsticks, he discovered that it was really like a silk thread on the plate, but when he lifted it up, it really looked like a pine pagoda or a pagoda, with a perfect and clear shape.

"Hiss, with this technique, it is unparalleled in the past and the present. As expected of Chef Yuan, he is simply the leader in the craft world." Hu Qingshan muttered and couldn't wait to stuff the golden thread oil tower into his mouth.

The mouth is soft and soft, smooth but not greasy. There is no greasy feeling as Hu Qingshan imagined at the beginning. Instead, it has an indescribable aroma that makes people want to take a second bite after taking the first bite and cannot stop at all.

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