Chapter 2098 (1/2)

”Click, click”

One by one, Yuanzhou ate shrimp very quickly. In fact, the amount of a plate was not much. It soon saw the bottom. The bottom of the plate was still clean, with only a little black soup and oil stains. It was also the rule that no brine was left in the plate.

”The most important thing about fried river shrimp is the heat. It tastes salty, sweet and delicious. It's OK, but it's worse than I thought.” Yuan Zhou took out a notebook and wrote down his feelings on it.

”Where do I feel bad?” Yuan Zhou frowned and meditated.

Although there is no reward for Shanghai cuisine in the system, there is a certain connection between Shanghai cuisine and Jiangsu cuisine. Coupled with the current cooking skills of Yuanzhou, it is not easy to get the advantages and disadvantages.

Before long, Yuan Zhou thought of it and wrote it down in his notebook.

This time, Yuanzhou mainly wanted to eat the dish of herring bald lung, which was invented by Lao Zhengxing.

Now is not the fattest time for herring in winter at all. It is estimated that the taste is greatly discounted, and it is not necessarily.

The so-called bald lung of herring is actually just herring liver. The appearance of this dish is also a coincidence.

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

A fish has only a little liver. If you want to make a dish, you need at least 15 fish.

A delicious smell came. The waiter brought a snow-white plate, and the smell came from the plate.

Yuanzhou knew that the food he expected came. Sure enough, the girl put the plate on the table in front of Yuanzhou and said, ”the herring is bald. Please taste it slowly.”

Then he neatly put away the empty plate, added tea and left quietly.

Golden yellow pieces are oval. Except for a little drop occasionally, others look very complete and can not be broken.

”The action is too slow when stir frying, and the angle of the pot frame is wrong, which leads to a little scattering, but the whole is OK.” After careful observation, Yuan Zhou picked up chopsticks and tasted them.

The entrance is very tender. Compared with tender tofu, you don't need to bite your teeth, but just touch the warm mouth. As soon as you sip your mouth, it will disperse directly, and the plump taste will disperse in your mouth. The plump taste makes people feel very fresh, but it's not greasy at all.

Yuanzhou's principle is to finish all the dishes ordered. After each dish, write down your feelings and the advantages and disadvantages of the dishes in the small book next to you. Of course, there is no publicity and low-key behavior.

The Herring's bald lung is tasted, and it's the turn of the grass circle.

In fact, if we want to say these three dishes, the brightest and clearest one must be the grass circle.

It is still a delicate white porcelain plate. The snow-white color is particularly conspicuous in the layer of green at the bottom of the plate. With the circle of thick oil and red sauce lying on the green, the color of each layer is very clear.

Caotou is the dialect of magic capital. Its scientific name is alfalfa. Alfalfa vegetables are green in color. Coupled with the thick, soft and waxy circle pig large intestine, it can be described as a combination of light and greasy.

Yuanzhou was very satisfied with his food. He checked out and was ready to leave. He got up and heard someone say hello.

”Is that chef yuan?”

It was a male voice. Yuanzhou turned around and looked at a middle-aged man in his forties. He looked familiar. He should have met, but the embarrassment was that Yuanzhou couldn't remember the man's name.

Yuanzhou can only answer: ”I'm Yuanzhou.”

”I'm Gu Xun. I last met at the Gaogou meeting.” The man volunteered his name and the place of meeting.