Passengers who were originally looking forward to the "Huangcai" never expected that there would be a surprise. Then they remembered that after arriving in the dining car, they only thought about yesterday's "Huangcai" and didn't even ask what new dishes were available today.

Moreover, the dining car that just reopened yesterday did not even have a menu prepared, let alone the now popular scan-code ordering method.

The passenger with long hair and a shawl who looked like an artistic young man took the opportunity to look at Chen Yan a few more times: "Beauty, what kind of aroma is this? It's so fragrant! Yesterday, I ate Chef Zhou's pickled cabbage, and it definitely didn't taste like this."

"Does it smell good?"

Chen Yan rolled her eyes at him and thought to herself, just ask, why are you staring at me so hard? You look so oily and pink, you don't look serious at first glance.

"This is a new product launched by our Chef Zhou, Jiangnan lotus leaf rice. The cooking method is very sophisticated. It is said that only three types of rice are used, including rice, japonica rice, glutinous rice, and..."

As I talked, I almost drooled, "Smelly Old Zhou" said, "Why do you make things so delicious? I wonder if this beauty will start losing weight tomorrow?"

If you do this to me, won't this beauty have to exceed her standards again today? I hate it, don't you?

"Jiangnan lotus leaf rice? Why didn't you tell me about that beauty just now?"

"That's right. Since there is a new product, I should make it clear. If my nose hadn't been sharp enough to smell the aroma in advance, wouldn't I have missed the delicious food? What a pity that would have been..."

"Isn't the dining car back in business? I suggest you get the menu out as soon as possible. We all go to the dining car to consume, and the sense of ritual is very important."

Passengers complained after hearing this. It turned out that these two beautiful conductors were temporarily acting as waiters. This was too unprofessional.

Chen Yan said anxiously: "You can't blame me for this? Who made me confused by your words just now?

Moreover, Chef Zhou also said that the portion of pickled cabbage is not small. If we add a portion of lotus leaf rice, many people may not be able to eat it. We cannot waste it. We hope everyone can "eat according to their stomachs".

Besides, lotus leaf rice will continue to be served at noon, so you don’t have to worry about not being able to eat it. Eating too much for breakfast will increase the burden on the gastrointestinal tract and is not good for the body..."

The long-haired literary young man smiled and said: "You don't have to worry about this, beautiful woman. We have a lot of food. Please give me an extra portion of lotus leaf rice. How much does it cost? I'll scan the QR code now."

Xiao Zhang smiled and said: "It's 25 yuan. Passengers who need it can scan the code now, but again, if you can't eat it, don't force it."

25 yuan? Too cheap!

Compared with the 68 yuan a portion of pickled cabbage, this lotus leaf rice is not much different from the other kind?

Except for the female passengers who had small appetites and were still wondering whether to eat the legendary pickled cabbage or the new lotus leaf rice launched by Chef Zhou, most people quickly scanned the QR code to add a portion.

The meal is served very slowly. There are a hundred portions of lotus leaf rice steamed in advance, which is enough to cater for several waves of passengers. However, the pickled cabbage must be cooked and eaten fresh. As long as it takes more than ten minutes to cook, the taste will be greatly reduced.

The 98 passengers on the dining car ordered more than 80 portions of yellow cabbage, and most of the remaining passengers were female passengers. Firstly, they had eaten it yesterday, and secondly, because they had limited food intake, they decided to choose Zhouzhou's newly launched lotus leaf rice after much debate.

After all, lotus leaves, green lotus roots, lotus seeds, these elegant ingredients are naturally popular with women, and it is said that they are also legendary delicacies of immortals.

Xu Ning, like the hungry and thirsty passengers, ordered two delicacies at the same time. Recently, his appetite has increased greatly, and it was just a drizzle for breakfast.

Moreover, he had eaten authentic century-old lotus leaf rice in Jiangnan, and he really wanted to compare it with the one made in Zhouzhou.

The first thing to be served is Jiangnan lotus leaf rice. Because the three kinds of rice are pre-steamed in advance, the steaming time after wrapping the lotus leaves is not long, so the lotus leaves are still green, placed on the white rice

On the porcelain plate, it looks like a piece of crystal green jade, which makes people very appetizing.

Untie the straw rope tied to the outside of the lotus leaf, and gently open the lotus leaf covering it. Grain after grain of glutinous rice, faintly dyed by the lotus leaf, appears in front of you.

Because glutinous rice is the best at storing warmth and flavor. At this moment, you can only smell the fragrance of lotus leaves and the rich aroma of glutinous rice. It does not feel greasy, and it makes you feel refreshed!

"This Jiangnan lotus leaf rice looks very authentic..."

Xu Ning nodded secretly. He had been to the famous 'Wu Yue's House' in the south of the Yangtze River. The signature dish there was the century-old lotus leaf rice. Let's not talk about the taste. Just looking at the appearance, Zhouzhou's cooking is no better than this century-old restaurant.

Difference.

And judging from the color and aroma, the lotus leaves used in Zhouzhou should be fresher than those from this century-old store; after all, the business has grown, and although these century-old stores still have a certain quality guarantee, more of them are

With the addition of fame, it is difficult to carefully select ingredients as we did a hundred years ago.

"It's delicious. It's really authentic lotus leaf rice. It's no worse than the ones in my hometown, it's even better!"

Some passengers couldn't wait to taste it, and those who ate it for the first time couldn't stop talking. This kind of pure local flavor can't be found anywhere. Being able to eat it on the train can only be described as lucky.

.

Some passengers from Jiangnan have eaten lotus leaf rice since they were children, and they couldn't help but praise it sincerely after tasting it carefully.

"It's really delicious. If you don't consider the novel ingredients, this lotus leaf rice is no worse than the pickled cabbage I had yesterday.

Everyone, we are so lucky to be able to meet such a chef on the train and eat such delicious food. When we arrive in Tibet, I guarantee that everyone will be in good health and not afraid of altitude sickness!"

"Haha, that's right. Only by eating well can we have a good rest. Only after a good rest can we not be afraid of altitude sickness and enjoy traveling in snowy areas. We should all be grateful to Chef Zhou!"

The dining car was filled with compliments, and Zhou Zhou, who was busy in the kitchen, couldn't help but smile. It turns out that being a chef is really a sense of accomplishment...

He is not a cooking master or god of cooking yet. Apart from the skills of a senior chef, he has not received any more help from the system. The only way he can make lotus leaf rice to this level is through continuous study and sincerity. Yesterday

In order to try out this Jiangnan Lotus Leaf Rice at night, I stayed up until past one o'clock in the morning.

His efforts will not be in vain, and the praise from passengers is his greatest affirmation.

"The upper and lower layers of glutinous rice and rice, with the japonica rice tightly wrapping the sauce and ingredients inside, are indeed the characteristics of Jiangnan lotus leaf rice, but this is also the place that most tests the chef's skills.

A portion of Jiangnan lotus leaf rice that is above the standard requires that it not only completely wraps up the aroma of the sauce and accessories, but also soaks in and retains the aroma. Otherwise, it is unqualified. Chef Zhou's lotus leaf rice has a good presentation.

Yes, the lotus leaf fragrance on the surface is also right, but I don’t know if it can meet these requirements?

Sigh... I must have been influenced by my colleagues in the gastronomy team, and I actually turned into a picky guy. In fact, not many diners today are so particular."

Xu Ning saw that some passengers used chopsticks to completely break up the lotus leaf rice, and even stirred it a few more times, and couldn't help but shook his head secretly.

This is not how Jiangnan lotus leaf rice is eaten...
Chapter completed!