Although I have seen Wensi Tofu in videos many times, this is the first time Su Zifang has seen it in real life.

The whole bowl of Wensi tofu prepared by Xue Yi is placed in a blue and white porcelain bowl. Shredded fungus and green vegetables are floating on the thickened soup surface, which is dark and green, like a pot of splash-ink landscape painting.

Scoop up a spoonful and put it into your mouth. The shredded tofu melts in your mouth, which is extremely delicious.

Xue Yi does not need to use only vegetarian vegetables to make soup like Monk Wensi, chicken rack, ham, dried bamboo shoots, and ribs. The soup base should be filtered out of fat. It should be as clear as water before thickening.

"It's delicious!" Shen Anyan praised generously.

[A perfect Wensi tofu, S level.]

The system prompt appeared in front of Su Zifang, mercilessly attacking Su Zifang who had never made B-level Wensi cuisine so far.

"Zifang, can you tell me?" Xue Yi drank the tea in his hand and pretended to be a junior.

"What did you say?" Su Zifang said blankly.

"How about this Wensi tofu?" Xue Yi asked childishly.

"This bowl of Wensi tofu is full of color, flavor, shape and texture. The ink painting of black and white intertwined with green looks particularly delicate, and the delicious broth made from several raw materials better brings out the deliciousness of the ingredients. The tofu and fungus must have been specially processed. , there is no beany smell, and the greens are also the same. The heat is just right, not crispy or rotten.”

Su Zifang almost finished reading the evaluation of Wensi Tofu according to the system's evaluation.

"Tsk tsk..." Xue Xinjian couldn't help but gasped at the side, "Boss Su, why don't you consider writing a food review with me? Your mouth makes it sound like what I just ate was spicy soup. There is no such thing. Eat the essence of this bowl of Wensi Tofu.”

"Well……"

Su Zifang suddenly came up with a strange idea, as if the Wensi tofu he didn't make last time also wanted to use it to make Hu spicy soup.

Who did Hu spicy soup offend?

However, before he could think deeply, his attention was drawn back by another question from Xue Yi.

"Zifang, tell me why I asked you to eat Wensi tofu first?"

"I have no idea."

Su Zifang thought about many possibilities, but was rejected by himself one by one. After hesitating for a moment, he still shook his head.

"Oh, it seems that I am too impatient. You have only learned cooking for such a short time, and this knowledge is indeed beyond your understanding." Xue Yi smiled and called the three of them to the three sets of ducks and explained: "Three sets of ducks. There are fewer people who know how to cook, and even fewer who know how to eat.”

"Most people think that food should be eaten right after it is cooked, so that it tastes best, but there are always a few exceptions, such as three sets of duck."

"The three sets of duck that have just come out of the pot must be tasted first. But they cannot be cut into pieces at once."

"Why is that?" Shen Anyan asked curiously.

"Xinjian, please tell me." Xue Yi did not answer and looked at Xue Xinjian.

"Yes, Grandpa."

"Three sets of duck is the top dish in Huaiyang cuisine, because the ingredients contain domestic duck, wild duck, and squab, and is also known as three heads and six arms. A well-cooked three sets of duck should be that the domestic duck is fat and tender, the wild duck is fragrant, and the squab is fragrant. Thin and crispy, the taste is excellent. However, due to the difficulty of raising and selecting materials, many restaurants have replaced wild ducks with native chickens."

"Let's talk about how to eat three sets of duck. Because this dish is a clear soup dish, the soup color should be clear and residue-free. The step of turning the meat and blanching it is indispensable during the production process."

"Hey, what is boiling meat?" Shen Anyan asked, poking Su Zifang's arm.

"A method of processing ingredients, especially commonly used in dishes that require deboning and rinsing of ingredients. For each set, the deboned meat must be turned out and blanched once, and then turned back and blanched again."

"In the three sets of duck dish, you blanch the squab, stuff it with ham and shiitake mushrooms, sew with needles, pine needles, and then process the wild duck and domestic duck in sequence."

Speaking of areas that Su Zifang is familiar with, he finally got the right to speak.

"It sounds so complicated, it must be delicious!" Shen Anyan had little stars in her eyes.

Su Zifang:......

Let's not talk about how precious the ordinary three-set duck is. The three-set duck made by Xue Yi can almost be used as a model for special first-level technicians to learn from just because of its reputation. As a result, Shen Anyan only has one comment that it should be delicious. .

Foodies are indeed so naive!

"Yes, what Boss Su said is correct." Xue Xinjian added, "It is precisely because of the way three sets of duck are made that there is also a special way of eating it called Qixia Tang."

"What is that?" Shen Anyan was full of doubts.

"I don't know either." Su Zifang shook his head.

"The meaning of Qisha soup is that this dish can produce seven flavors." Xue Xinjian said proudly, "This dish is served first. The outermost layer is the taste of duck soup. When the duck is cut into pieces, The chicken inside will be exposed, and you can taste the chicken soup at this time. When the chicken soup and duck soup are mixed for a while, a new flavor will appear. Open the chicken belly and you will taste the pigeon again. After mixing, you can taste the chicken soup and pigeon soup. Taste, calculated in this way, is seven tastes, so it is called seven-smack soup."

"That's it, it's so awesome!" Xue Xinjian had already begun to lick his lips, as if he was going to rush forward and start action in the next second.

"I understand!" Su Zifang suddenly realized.

"The reason why this dish cannot be tasted at the beginning is because it has to wait for the steam inside to condense again to form soup after it comes out of the steamer. On the other hand, the steam pressure inside will make the soup more fragrant."

"That's right, that's it." Xue Xinjian made a thumbs up gesture, "I didn't expect you to be so smart, Boss Su."

"I'll just take it as you complimenting me."

"Okay, it's almost done. Zi Fang, you bring the knife, and I'll open three sets of ducks." Xue felt that what needed to be explained had been explained, and he took out the knife and lightly scratched the duck's belly.

With one stroke of the knife, the white and tender duck meat is separated into two halves, revealing the chicken inside, and a rich aroma of chicken soup instantly rises.

"Hurry up and try it."

In fact, before Xue Yi could say anything, three porcelain spoons had already reached into the basin.

"Suck it." A spoonful of duck soup went into his throat, and the mellow duck fragrance lingered in Su Zi's mouth, and he couldn't help but accelerate the secretion of saliva.

"Huh." He scooped up another spoonful of slightly hot chicken soup. The oily and delicate taste slid down his throat and into his stomach, making him feel as if he had swallowed the essence of a whole chicken.

"Hiss!" The soup ends with a fresh and sweet squab soup. Probably because the squab skin is thin, the soup oozes the taste of the ingredients stuffed in the pigeon's belly. It tastes very satisfying.

"There is one last cut!" Xue Yi held the knife with a very steady hand and carefully cut open the pigeon's belly, revealing the ham and mushrooms stuffed inside.

The mushrooms that have soaked up the soup are shiny with oil, and the ham also exudes a rich aroma.

For a time, the aroma of duck, chicken and dove mixed together to create a wonderful symphony of flavors.

What a wonderful taste, what a happy dish.

For a moment, Su Zifang, like Shen Anyan, only had one thought.
Chapter completed!