Chapter 2340 (2/2)

”It's really a little less.” Liu xizan agreed.

He naturally ignores the fact that his cooking is less than these, because his cooking has not been robbed. It must be enough to eat. Enough to eat naturally means that there is a large number and there is nothing wrong with it.

The dishes are served alternately. The next dish is Liu Xi's dish, bad spicy Crispy Fish. The most important thing of this dish is bad pepper and material selection.

Liu Xi can be said to be the best one to make bad pepper in Guizhou Province, but this good nature can't be put in front of Yuanzhou, otherwise it's a small deal.

At present, there is a hidden rule in the chef circle, saying that XX dish is the best, and that the first person in so and so cuisine does not add Yuanzhou.

Otherwise, how to do it? It's higher than the ceiling recognized by ordinary people. A group of people can only see the ceiling. What can they do? It's also very desperate!

The bright and delicious fish also attracted two people to rush and eat it quickly. Liu Jian's last dish, boiled chicken with pickled bamboo shoots, is even more extraordinary. The pickled bamboo shoots in Yunnan Province are different from those in Guangxi Province. They don't have that pungent and unpleasant taste, but they still retain the unique taste of pickled bamboo shoots. Therefore, it is more complementary to boiled chicken.

Whether it is the fairy chicken before or the sour bamboo shoot chicken now, it makes people feel that the delicacy of chicken is really unparalleled.

The meal is almost over here, and the white rice that has not been moved is still there. It is white and steaming, but it still can't attract the attention of the two people.

They all focused on the last dish.

Kung Pao is no stranger to Sichuan cuisine, such as kung pao chicken, Kung Pao shrimp, Kung Pao tofu and so on, but it is rare for Guizhou cuisine.

In fact, no matter which cuisine, it has its own unique flavor and integrates the characteristics of other local cuisines. It is inclusive and integrated, just like our big Chinese family.

Gongbao konjac tofu is a rare sweet and sour dish in Guizhou, with a faint spicy meaning. Coupled with the unique sour taste of Guizhou Province, it has more charm than Gongbao in Sichuan cuisine.

The premise of making konjac tofu is to make Ciba chili, which is the key to the success or failure of the dish.

Translucent tofu, red Ciba pepper, as if wearing a layer of Pepper Coat, full of flavor and strong taste.

Anyway, Liu Jian couldn't help eating it directly. It's not as soft and tender as ordinary tofu, but very crisp. It's not the same as tofu made of soybeans.

The texture is delicate and almost has no taste, but the participation of Ciba pepper makes it colorful, as if it suddenly feels from the foot of the mountain to the top of the mountain.

It will be the top of the mountain and see all the small mountains.

”Delicious, really delicious.” Liu Xi is speechless now. She just feels that there are no other adjectives to describe her mood at the moment except delicious.

After dinner, remember to give up your seat to other diners in line. It's the most sober time for Liu Xi and Liu Jian.

I can't go down with three dishes and a bowl of rice for one person. I almost can't walk on the road. I usually feel uncomfortable eating more because I'm old, but today I ate more than half of my usual amount. I didn't feel anything except my stomach.

……