Chapter 2182 (1/2)

”Bang”

The plate was put on the table. Song Ming and his wife could see clearly that it was luohanzhai.

In fact, luohanzhai didn't refer to a single dish before, but a banquet activity prepared by the heavy monk of Guangdong Province at that time. Therefore, it generally refers to vegetarian dishes, just like Dinghu shangsu at Dingyuan mountain. It also has another name called Dinghu luohanzhai.

But now, after historical changes and time flies, luohanzhai has evolved into a special vegetarian dish.

In particular, the luohanzhai ordered by Song Ming, whose full name is luohanzhai, the sixth ancestor, is a regional specialty. It is a combination of 18 kinds of vegetarian dishes, which is taken from the saying of the eighteen bronze people of Buddhism.

Luohanzhai in the shop is naturally the most authentic. The plate is coarse porcelain white, not pure white. Instead, it is mixed with a little yellow, which is a little similar to beige, but a little shallower.

Against the background of all kinds of vegetables, it seems to reflect each other. The main reason is that the dishes are very mixed. What mushrooms, mushrooms, straw mushrooms, tremella, agaric, stone fungus and so on. The combination of all kinds of vegetables is not only the great integration of taste, but also the color is colorful. There are many kinds of white alone, dim gray white, beautiful silver white, pure white and transparent white. To tell the truth, Not to mention the taste, it seems messy, but in fact, the very regular color matching is enough to make people pleasing.

”The fragrance is even better than me. It seems to be a matter of the weight of the match.” After all, Song Ming is a top chef. Although his cooking skills are not necessarily the highest, few people can reach that vision.

”Yes, it looks a lot better.” Ding Yuanshan looks at the matching of colors.

”Taste it, and then you can eat it.” Song Ming picked up his chopsticks and sandwiched a mushroom sliced with chopsticks. He also greeted Ding Yuanshan who didn't move.

Hearing the master's greeting, Ding Yuanshan moved with chopsticks. He chose the thinned agaric, which should have been changed. Each piece of agaric is the same size.

Song Ming puts the mushroom slices into his mouth. The slightly hot taste sets off the unique fragrance of the mushroom. When he touches his tongue, he feels slippery at first, and then his teeth bite. It feels very soft and smooth.

The main flavor is the flavor of mushrooms, followed by the flavor of other vegetables. Instead of running each other, they stimulate the ultimate delicacy.

”The flavor of Lentinus edodes itself has been brought into full play. The heat has been properly controlled. It has just been cooked to make it out of the pot. The technique of grasping the opportunity is quite sophisticated.” Song Ming showed a happy smile on his face.

This is not only the excitement of the person carrying the tripod in Guangdong cuisine, but also proud of the emergence of Yuanzhou in the Chinese culinary industry.

In the past, Chu Xiao was brilliant, but his achievements were mostly in the field of French food. He always felt a layer apart. Yuanzhou is different. He is a towering tree rooted in the Chinese culinary industry. With him, Song Ming believes that the rise of Chinese food is a matter of time.

”It's really delicious.” Ding Yuanshan sighed while eating. The speed was not slow.

The two masters and disciples, one for you and one for me, will soon be on the CD. This is the result of Ding Yuanshan's efforts to restrain himself based on his dual identity of master and father-in-law. Otherwise, it is estimated that the speed is faster. After all, he is young and strong and has good strength!

When luohanzhai was finished, Lu goose came up.

From the name, you can know whether it is a meat dish or a meat dish that shows the practice. ”Lu” is a way of cooking and the local dialect of Guangdong Province. Therefore, this dish is jokingly called a very ”local” Hakka dish.

Different from the luohanzhai just now, Lu goose swept the fresh and meaningful taste just now with a sweeping posture as soon as it came up. It can be seen that it is domineering.

After coming up, the dish is red, shiny and watery. It looks oily.

The key to the selection of Lu geese lies in the selection of materials, and the other is the ”Lu”, that is, the heat. When you feel old, you feel born before time. It is best to achieve tender meat and blood in the bone marrow.

”I can't do more than that.” Ding Yuanshan rarely pulled a note.