I secretly saw Chen Feng nodding. Since the rich are not afraid, I will have a large market!

Seeing the waiter leaving, he breathed a sigh of relief. Seeing that there was no one around, he took out his cell phone and started recording.

"Today I went to Diaoyutai State Guesthouse with my friends and ordered some chefs' special dishes. It's worthy of being a state banquet. You see, even the tableware is specially customized in Jingdezhen..."

Chen Feng retreated slightly, which did not affect the shooting. Looking at the yellow-bottomed dragon-patterned seawater plate in front of him, he was so domineering!

"The executive chef here is Hao Baoli, a super chef, and the 200 chefs in charge of the 18 buildings."

"If it were the ministers who were equivalent to the imperial kitchen in ancient times, the emperor's absolute confidant!"

"I heard that as long as you are a distinguished guest who has been here once, you will create personal diet files. You will definitely be more satisfied when you come again next time."

After Zhao Keer secretly finished filming the surrounding environment, she saw the waiter serving the food and quickly put away her phone.

Looking at the colorful and fragrant dishes, waiting for the waiter to leave, take out his cell phone, and take a nice shot of each dish.

"Please hold me!" He handed the phone to Chen Feng and said, "Get back and take a panoramic view of my upper body."

Chen Feng curled his lips and said, you are getting into work very quickly!

Seeing that Keer had finished checking her makeup, she raised her phone and signaled to start.

"This is steamed fresh fish with Gastrodia elata..." Keer faced the camera and showed: "Gasum numbness can drive away wind, nourish the brain, lower blood pressure, and unblock the liver. Fish meat belongs to earth in the five elements, can strengthen the spleen and stomach, and is most suitable for health preservation in spring and autumn."

He picked up the chopsticks, headed straight to the back of the back about two inches under the fish's head, leaned to the tip of his nose and sniffed it, and smiled and said, "This is the most delicious essence of the whole fish. I dare say that removing Gastrodia elata should also add Chuanqiong!"

"Because Gastrodia elata is slightly spicy, combined with Shangchuanqiong, it not only tastes sweet but also has better food supplement effect."

He slowly put the fish into his mouth, closed his eyes, and enjoyed his face: "Well, it is tender and juicy, and it melts in his mouth, as if in March, the river water melts and the fish are reborn."

"It seems like swimming happily between the clear spring stream. The bitterness of the heavenly sensation and the bitterness of the river are like the cold winter, which makes the fish reborn as the fire, making it more silky and softer, with clear layers."

Putting down the chopsticks, the whole person burst into unprecedented confidence and calmness, and commented seriously: "I feel that the taste of Gastrodia elata is still a bit heavy, and the portion should be fine. If you soak it in water to wash rice and soften it first, it will not only remove the spicy food, but also increase the aroma of Gastrodia elata."

The second chopsticks picked up the fish's face and said, "As the saying goes, eat fish heads in winter and eat tails in summer, and eat yellow flowers in spring and autumn crabs in autumn. In summer, the fish swims more frequently in the water, so the tail is the best. On the contrary, in early spring, the nutrients of fish are concentrated on the head, so the meat near the fish's mouth is the essence."

"Sure enough, the taste is slightly different. If the former is melted in the mouth and the fragrance is smooth and tender, the fish face is more lively and chewy."

"Fiber keeps jumping in your mouth, as if a fish are struggling to jump out of the water, celebrating the passing of winter, and welcome the spring and peach blossoms..."

"You know that in the past, bandits asked for money to catch hostages, so they first hungry the meat ticket for three days, and then ate fish, and specifically check where to pick up the first chopsticks?"

"If it's a fish face, it's definitely a rich man in the family. He will take good care of him and turn around and slaughter him hard. If it's a fish belly, then keep it for a few more days, it will be a bit oily."

"Those who eat fish tails with chopsticks are definitely paupers. It is a waste of rice when dealing with them as soon as possible."

Chen Feng looked at Keer who was talking nonstop and swallowed his saliva secretly, saying that I was hungry!

At this time, Zhao Keer seemed to have entered a state of selflessness when facing the food. She picked up a piece of Liao ginseng and put it in her mouth and said, "It's very elastic. Liao ginseng meets abalone juice and absorbs it fully, like a deep water bomb, breaking out between the teeth, and the storm swept through her mouth."

"It's like a mermaid in a fairy tale, lying lazily on the reef, with her tail gently patting the water surface, causing ripples, which is so beautiful."

"Authentic Lushun sea cucumbers should be produced in the seas near Tieshan, and their sweetness is far from comparable to Kanto ginseng!"

He picked up a piece again and showed it: "You see, the real ginseng thorns is reduced irregularly. The most precious one is the triangular half-edged one. If you have good luck, if you meet sea cucumber flowers when you have good luck, you will be the best tonic for your hard work."

"Spirited ginseng, Po ginseng, plum blossom ginseng, square ginseng, bald ginseng. Although it is said that ginseng is the best, it depends on what dish is made..."

"For example, this abalone sea cucumber, I personally recommend using plum ginseng, with large thorns, small and dense tubes, slightly tilted to the ventral surface, and stronger water absorption."

"It can only be fuller with rich abalone sauce. After all, the abalone sauce here is not low. Live ducks, old hens, pig's trotters, keels, flesh skin, and Jinhua ham and dried scallops..."

"Silk on low heat for twelve hours is not cheaper than prickly ginseng!"

Dig a large spoonful of abalone sauce with a spoon, pour it on Wuchang rice, and take a bite...

Shen Feng was drunk!

"Clear soup lion's head!" Zhao Keer suddenly said excitedly: "The most favorite dish that the Prime Minister was not light in his talk, and was fat but not greasy."

Shen Feng quickly looked close-up, the light yellow lion's head was soaked in milky white broth, and two slices of vegetables were dotted next to it, refreshing and simple.

"The classic of Huaiyang cuisine, you can see that it is full in shape, like the head of a lion. It was originally named Sunflower Slash. When Emperor Yang of Sui visited the Sui Dynasty, the chef made four dishes of squirrel mandarin fish, Jinqian Ding, Ivory Forest and Sunflower Shrimp Cake, Ivory Chicken Strips and Sunflower Shrimp Strips, which will be remembered forever."

He gently picked up a piece and put it in his mouth. He couldn't help but mutter to himself: "It instantly turned into rich gravy, like the nectar after the rain, sweeping across the dry earth. My taste buds were like hungry elfs, all of which were jubilant!"

"Pine kernels... vanilla... bamboo shoot tips... Cai Yang... red ginger..."

"The fragrance comes one after another, like the endless river of water, so exciting!"

"Good work on everything!"

As if he discovered some mystery, he quickly picked up a piece of lion's head, held it flat in front of the camera, and after careful observation, he said with satisfaction: "Look, from meatballs to lion's head, the biggest difference is chopping and cutting."

"The so-called chopping result is similar to minced meat, and the subsequent process of cutting requires pounding or throwing, which is obviously more complicated and refined than the former."

"Wang Xiaoyu, a chef from the Qing Dynasty gourmet, cut pork with half of each fat and thin into minced meat and made it into a lion's head for the owner to comment. Yuan Mei only left seven words after eating: The meat balls should be cut, not cut."

"The cutting process is inseparable from beating. The purpose is to loosen the surface fibers of the diced meat, so that it sticks to the diced meat and clings together."

"Chefs usually use fatty four and thin six pork belly to cut into small pieces, and add other auxiliary ingredients and then cook them together and cook them with clear soup and dish heart."

"If I'm not mistaken, this lion head should follow the ancient method of Yuan Mei Suiyuan Food List, eight treasures of meat balls!"

Shen Feng was shocked,

Is this the legendary serious nonsense?

"I remember that at the first banquet in the founding of the country, six hundred VIPs attended. After the banquet, the waiter was surprised to find that there was no lion's head left!"
Chapter completed!