Chapter 1652 (1/2)

Jiang Changxi specially set the entry banquet in shulou at a quarter past eight, while the dinner in Kitchen God's shop ended at eight, so Zhou Jiacai had to go to shulou first and eat directly when they arrived in Yuanzhou.

After all, the tavern is still open at 9 p.m. and Mao Ye's experience is not enough, so Yuanzhou still has to rush back to the venue. It only takes 45 minutes to have dinner.

”Otherwise, I'd like to take a leave today. The time is a little tight.” Yin Ya said to Yuan Zhou.

Yuan Zhou shook his head and said, ”no, all the places in the tavern have been taken out. Asking for temporary leave now will disappoint the drinkers who have taken the chance, and 45 minutes is enough for dinner. No problem.”

Yan Ya showed such a smile at the corners of her mouth. She knew that Yuan Zhou would answer like this. Yuan Zhou was very responsible for the kitchen god shop or the diners in the kitchen god shop.

The four soon got to the place.

For the reserved box, the ”Huanglong” box is arranged. The name of the box in shulou has been changed many times. Finally, it is named after the large and small scenic spots in Sichuan. The Huanglong box is large and has two tables, which can be divided into two tables for dinner.

”Sister Jiang, the boss, the landlady and sister peach, you're here.” Zhou Jia got up to greet him.

”Sit down. Today is your induction dinner.” Jiang Changxi looked at the two separate tables and asked the waiter to put them together.

Jiang Changxi said, ”there's no need to divide two tables for dinner together.”

The crowd took their seats again.

There are waiters in each box, so when you see the four people in Yuanzhou, you immediately come and ask, ”when everyone is here, can you start serving?”

”Yes, please.” Jiang Changxi nodded.

Originally, Jiang Changxi asked Zhou Jia to serve first. After all, she was the last group to pick up the couple of Yuanzhou, and all the invited people arrived.

When you enter the box and see that the table is empty, you know that Zhou Jia and others are still waiting for them.

Jiang Changxi didn't say anything about it. It's a mistake the queen will never make to tangle and delay the present time for what has happened.

Fortunately, shulou serves fast, which has always been the advantage of their restaurant. Unlike some restaurants, diners come to order when they are hungry, and then they are not hungry. The first cold dish is served

Plates of delicacies are served: dried braised mandarin fish, shredded pork in Xiaoyuan, luoxiahong tofu, beef Buddha baked elbow, duck green cross-strait

There are five kinds of banquets in shulou. As a signboard, the dishes of Shuyan are quite classic. Among them, Xiaoyuan shredded pork is shredded pork with fish flavor, while the two sides of Yalu are beer ducks, and luoxiahong tofu is Xiba tofu.

Shulou always adheres to the point of ”inheriting the taste of classical Sichuan cuisine and optimizing the beauty of Sichuan cuisine”. In short, although the taste will have its own changes and changes, there will be no subversive changes.

And beauty comes from placing plates, such as shredded pork in a small garden. The plate is a miniature garden, so it has this name.

”Color, fragrance and shape are well done.” Yuan Zhou gave a comment in his heart.

”The last dish is our famous dish in shulou - Liuwei boiled fish. Our chef studied it with great concentration, and then made it through the guidance of world famous chefs.” Finally, the final dish was also served by a waitress. When introducing it, the tone was a little proud.

”Please enjoy.” After the introduction, the waitress withdrew from the box.

The people in shulou, except some disciples of Cao Zhishu, really don't know that the world famous chef in Cao Zhishu's mouth is Yuanzhou. It's not that Lao Cao deliberately conceals it. I can't say to anyone that the sixth flavor of my dish is instructed by chef yuan of Yuanzhou.

This belongs to touch porcelain!

”Chef Cao really added the six flavor boiled fish.” Yuanzhou Guaner.

Yuanzhou remembered the competition for the Sichuan food demonstration store three years ago. Cao Zhishu entertained Yuanzhou with five kinds of boiled fish in the store. Then Cao Zhishu asked to eat Yuanzhou boiled fish once.

Unfortunately, Yuanzhou boiled fish is also full of ”live”.

The fish is white and tender, and the soup is red. You can smell the spicy flavor on the table, which makes people's appetite shake. Yuanzhou took a chopstick and tasted it.

The fresh and spicy taste of the fish entered the mouth at the same time. Yuan Zhou nodded. It was delicious.

”The key is to have your own improvement and give full play to both sweetness and liveliness.” Yuan Zhou gave a high praise in his heart.

Not to mention anything else, Cao Zhishu's six flavor boiled fish is comparable to him.

”In contrast, the rest of the dishes are slightly worse than Liuwei boiled fish.”

During the meal, Yuan Zhou noticed interesting details. Next to the dish of luoxiahong tofu, there was a small wooden sign with an introduction to the dish on the front and an introduction to the ancient luoxiahong on the back.

Luo xiahong, I believe that more than 90% of the people have no impression of this name, but he is the old man of the Spring Festival in China and created the Taichu calendar.

”If I hadn't been an hour, my parents took me to Changgong Avenue, maybe I didn't know.” Yuan Zhou thought about it. The reason for this is that China has a long history and there are too many bright stars in the long river of history.

Yuan Zhou thinks Cao Zhishu's design is very good. Put it next to the dishes. You can have a look if you are interested. If you are not interested for the time being, it will never affect the meal.

For the cuisines of Sichuan, Guangdong and Jiangsu provinces, Yuanzhou jumped out of the field of promoting Sichuan culture. What he thought was how to better promote Chinese food culture.

Although thinking in his mind, Yuan Zhou's hand was not slow at all, so he didn't attract the attention of his partners.

On the dinner table, Zhou Jia almost toasted. If you thank everyone for taking care of yunyun, Yuan Zhou and Jiang Changxi are former boss and current boss. It can be seen that Zhou Jia's mood fluctuated a little, so everyone didn't stop it.

”Shulou tastes good.” Yan Ya didn't say the second half of the sentence, that is, it was worse than her male ticket Yuan Zhou.

Jiang Changxi nodded: ”well, shulou, mingattic and Xinchuan hotel are known as the three banquet hotels in Chengdu.”

”There are three big stores. There is no kitchen god. The small store is not persuasive at all.” Someone came out.

”If you join the kitchen god shop, it will be unfair to others.” Jiang Changxi said a fair word.

”I don't know how Ling Hong and Xiaoqing are. They didn't come today.” Sister Wan frowned. The dried braised mandarin fish in front of her is Ruan Xiaoqing's favorite dish, so she thought of them.

Sister Wan can't hold things in her heart, so sometimes it's a disadvantage.

”I asked Ling Hong and he said there was no problem for the time being.” Yuanzhou road.

A few days ago, Ling Hongcai asked Yuanzhou to make a takeout. Now Yuanzhou, as a senior chef, can take out the ingredients, but the takeout service has not been announced.

However, Ruan Xiaoqing's situation was a special case, so Yuan Zhou agreed and sent him to the hospital. This time, Ling Hong didn't let Yuan Zhou go to the ward and received the food in the corridor.

Yuan Zhou asked Ling Hong if he needed help. At that time, Ling Hong replied that there was no problem for the time being.

”If Xiaohai is here, it's the most appropriate to let Xiaohai sing a song.” Zheng Jiawei suddenly said.

Then everyone, regardless of their emotions, couldn't help shivering. After drinking a lot of wine, Zhou Jia, who was dizzy, woke up instantly.

As the saying goes: why only Du Kang can relieve worries, and why can Wu Hai sing.

”Brother Zheng, your hearing should be ok?” Zhou Jia couldn't help asking.