Chapter 2549 (1/2)

Two people each order four dishes, which is really more for ordinary people. Although the weight here in Yuanzhou has always been said to be less, it is actually the amount of a normal dish. When eight dishes are combined, they feel more.

But Yang Wei and Gu Xun didn't feel much. They ate one dish after another. Instead of feeling full, they felt even more hungry. It's a hell.

The two people ate faster and faster, and soon the dishes were almost served, leaving only the last dish not served.

This last dish is the most Kung Fu dish ordered by Yang Wei. At this time, almost all the first wave of people have eaten away, and the second batch of people have come in one after another. It can be seen that this dish really takes a long time.

After the dishes were served, Yang Wei knew why it took so long. What he brought up was a bowl. Compared with the bowl used by Buddhist monks, the opening of this bowl was obviously smaller and not so wide, but it was not a bowl no matter how small.

It's not unreasonable that Zao Botou is unique in Shanghai cuisine. With the bowl on the table, the strong and mellow fragrance immediately filled between the two people, and drove away all the other flavors overbearing.

And different from the spicy flavor that goes directly to the bottom of people's heart, the smell of the bad bowl is the strong fragrance issued after stewing over time. It is mellow and moving, as if it is the beauty of years, and it is also like a jar of hoard old wine. The more you taste, the more fragrant it becomes.

In fact, the name of Zao Potou was originally because the ingredients used were leftovers that couldn't be used on the table. However, these leftovers that didn't taste very good and unpopular smelled bad. There was no fishy smell of leftovers at all, only pure meat aroma, which was deeply loved by the broad masses of the people.

The soup was milky white and milk like. It was really beautiful. There were all kinds of ingredients floating inside. ”Gudong” Gu Xun couldn't stand the smell. He couldn't help swallowing his saliva because it was so fragrant.

Pig's large intestine, pig's feet, pig's heart, pig's lung and pig's tongue, plus winter mushrooms and bamboo shoots, are almost cut into different sizes according to the degree of heat ripening. They are not uniform, but they just look very comfortable.

Because it is made by adding fragrant distiller's grains brine, the smell of distiller's grains is pungent, vaguely with a mellow smell of wine, and the saliva almost flows out.

”I didn't expect that chef yuan's bad bowl was made in the most primitive way. It smells very special.” Yang Weidao.

Nowadays, in order to meet the needs of diners, it is almost impossible to make this dish by sealing the bowl with mud and then stewing.

This method uses almost all raw leftovers. It takes a lot of time to do a good job. Nowadays, many use cooked leftovers to stew in casserole, and the taste is not bad.

Yang Wei's eyesight is good. At a glance, he can see that this bad bowl is made in the most traditional way. He used to think that this new method is simple and fast. Now he knows that there is less charm after comparison.

”I heard that chef yuan's every dish here is the most orthodox practice. There is no exception. It seems to be true.” Gu Xun whispered.

Nowadays, Kitchen God's shop has become the most authentic shop in various cuisines, attracting countless people who want to eat authentic dishes to punch in for dinner. Other restaurants can only watch, because the truth is that what Yuanzhou does is the most authentic, and there is no way to refute it, which is embarrassing.

The only advantage is that the small shop is really small. The flow of people received every day is really limited. Other hotels don't have to worry about survival at all. Just try to improve their cooking skills, because the benchmark has been erected there.