Chapter 2582 (1/2)

The history of the Ming Palace · good diet records that the bamboo shoots and chicken breast loved by the Ming Shenzong is still a little different from the popular chicken Rongjin silk bamboo shoots.

What can enter the emperor's mouth must be perfect and exquisite. Only the chicken breast can be chopped after being treated with various top ingredients and seasonings.

At least when Yuanzhou was familiar with this dish, he was shocked by a series of data provided by the system. Originally, Yuanzhou thought that what the ancients described as bird's nest mouthwash, abalone mouthwash and so on was just echoed by later generations.

He is a man who has experienced systematic baptism and has seen big scenes. There is nothing that can surprise him, such as pigs eating watermelon, cattle listening to music, strawberries needing artificial pollination and massage, etc.

But the processing method of a chicken breast really opened his eyes. It's not surprising that there are more than ten or twenty processes. Yuan Zhou has not seen more dishes with more processing methods than this.

However, the chicken breast is first washed with snow water, and then washed with snow water from the first stubble of pine needles on the half treetops of inaccessible pine trees. Then it is slightly soaked in the dew collected by Yinshi on the bamboo leaves of Xiangfei. Then it is slightly soaked in the soup made of more than a dozen precious traditional Chinese medicines, and then it is allowed to stand for a cup of tea for a while, and then the following steps are carried out.

It's more troublesome than Xue Baochai's Lengxiang pill in the dream of Red Mansions. Anyway, Yuan Zhou thinks the emperor is really corrupt and what he eats is trouble.

Therefore, when it comes to zhanchangfa in front of them, their emotion will be so obvious. The fragrant breath is refreshing and intriguing. This chicken Rongjin silk bamboo shoot, which is also studied according to ancient books, is made by Yuanzhou. It is not only that the cooking is not so simple at the same level.

What Yuanzhou did can at least make many diners really feel like eating imperial food.

”The chicken paste is almost melted in the mouth, fresh, tender and smooth, but there is a little cool feeling inside. The fragrance is light and meaningful. With the addition of crisp and tender bamboo shoots, it is really the ultimate taste experience.” Zhan Changfa swallowed the last bite of the dish and couldn't help but exclaim.

I didn't speak just now because I was busy grabbing food. Now I don't know who ordered the food. Anyway, as long as I can grab how much, it's my ability. When each dish comes up, everyone wants to grab more and eat like this.

There's no way. If you want to share it clearly, there's no such possibility at all. It's better for everyone to eat and mix together.

”Every dish of the master is delicious. When I think it is the highest skill, the next dish is still beyond my expectation. If you don't work hard, you can't reach this 50%.” Wu Kun's face was dignified.

Although he is the leader of the middle-aged generation of Fujian cuisine, he used to feel that he was still a cow. Since the birth of Yuanzhou, he felt that although he was not good enough, he was not good enough, at least he was a little successful.

Until he really saw the strength of Yuanzhou in Fujian cuisine, he found that his self-awareness was not enough. He was not too far in front of Yuanzhou. It was just the gap between a powerful apprentice and a master.

Some sense of superiority in his heart was completely put down this time. Wu Kun secretly planned to stay in Chengdu more after his successful apprenticeship. From time to time, you can see Yuan Zhou not only learn his cooking skills, but also learn his style of dealing with people.

Masters who have become famous for a long time have some pride and self-confidence. Even if they have known the power of Yuanzhou for a long time, they have no idea that they won't be much, even if they are far away, but the reality is often unexpected.

Not only Wu Kun himself, but also Xiang Yang and Zhan Changfa have such ideas.