When Gu Cheng went out to bring rice and returned to the private room, the waiter had already helped to place all the ordered dishes neatly on the table. Moreover, because it was the first time for the two guests to come to this restaurant, the waiter

We also thoughtfully gave you a soup, probably because the dishes you ordered were all hard vegetables and eggplants, which were a bit greasy and spicy. The soup that was given was the famous pea tip egg soup in Sichuan cuisine, which can effectively relieve the meat.

It has a greasy taste brought by the fish, while at the same time it has a crisp texture and a delicious soup.

"Well, this food tastes pretty good. It's not as bad as we guessed. Then why does it seem like there are so few customers?"

Jiang Ning first packed a bowl of rice into his own bowl. Jiang Ning picked up the kuaizi and launched an attack on the dry pot first. Among these dishes, he may be more interested in the dry pot, and he feels that the dry pot is more suitable for rice.

I am currently hungry.

After picking up a bunch of vegetables and stuffing them into her mouth, Jiang Ning was a little surprised to find that the food tasted really good, and she could even express her mood at the moment with a thumbs up gesture.

Maybe it was because there were not many people eating in the restaurant at the beginning, so I had low expectations for the taste of the dishes, so I felt such a reversal and surprise after tasting the taste.

While Jiang Ning was looking forward to praising and gesturing to Gu Cheng to taste it, he also picked up Kuai Zi and took a brief taste of each dish. It was true that the taste of this restaurant was not as good as his own taste.

It is the most delicious of all Sichuan dishes, but according to my own dining experience, it is also above average. This is surprising enough for an ordinary restaurant. So why is this restaurant open during meal hours?

Duan doesn’t have many customers, so this is a question that feels a little unanswerable.

After thinking about it carefully, the main reason may be that the location of this restaurant is relatively remote. It is surrounded by residential buildings and there are no high-rise buildings or company locations. This naturally loses some peak dining groups.

Residents at home cook most of their meals at home. Not everyone treats restaurants as their own home every day. When people encounter places where they can save money, they will still choose to save as much as possible.

After understanding the reasons for this, Gu Cheng also shared his guess and analysis with his girlfriend. Jiang Ning also agreed with the reason he gave. It is probably for this reason.

In today's era, even the fragrance of wine is afraid of being in a dark alley. If anything does not have a suitable promotion channel, it may really waste a lot of opportunities.

Now that the two people's doubts have been solved, all the next efforts and time will be devoted to tasting the taste of this restaurant. At this moment, Gu Cheng also realized that he seemed to have been wronged at the beginning.

Shang Yan, the taste of this restaurant is indeed more in line with my taste. It tends to be spicy and strong, and each dish can give me a completely different feeling.

When the other party encounters a delicious restaurant, he will spontaneously recommend it to me. However, at the beginning, I actually doubted whether Shang Yan was deceiving me. This was really not a good thing.

Speaking of the existence of so many dishes today, Gu Cheng is most interested in the delicacies made with rabbit. Maybe it is because there are not many rabbit meat-based foods in Zhoushi, and he is not familiar with this kind of ingredient.

I also like the taste of these foods. It’s rare to meet one of them and I naturally want to taste more of these foods.

Strictly speaking, Guanghan Silk Rabbit is not a local cuisine in Deyang, but it belongs to the category of Sichuan cuisine, and this dish is also relatively popular in Deyang, so the owner of the restaurant who came to Zhou Shi from Deyang also considered it

This dish that I like has been added to the menu, hoping that it will be liked and welcomed by more people.

Maybe the name of this dish sounds particularly charming, but in fact the origin of the name is very simple, because the place of production is Guanghan, and because hemp rope is used to wrap it in the production, it got this name. This kind of silk-wrapped rabbit

It has a unique pickled flavor, with a pale red skin and tighter meat. Gu Cheng simply took a few bites, mixed with rice, and felt that it really lived up to his expectations. It tasted salty and rich in flavor.

Gu Cheng is more interested in this dish, while Jiang Ning is interested in another dish. Xiaoquan juice beef is also a representative delicacy in Sichuan cuisine, and it is also a local specialty of Xiaoquan. What is surprising is that this

Dao food is also a relatively halal delicacy, and it also satisfies Jiang Ning's preference for eating beef.

Maybe it's because of the addition of juice during the cooking process, but it tastes quite good. It's spicy and crispy, very delicate, melts in your mouth, and has a fruity flavor that's memorable, accompanied by Jiang Ning.

With this dish, the small bowl of rice at the beginning has almost reached the bottom, which is enough to witness the degree of satisfaction this delicacy has in Jiang Ning's heart.

Although today's delicacies seem to be all meat and there are no vegetables, Gu Cheng tried his best to find the organically named dish among the dishes on the table, but he never found the corresponding figure.

It wasn't until I asked the waiter who was passing by while I was refilling my meal that I realized that it was my misunderstanding that led to a misunderstanding.

Luojiang Bean Chicken is a traditional snack in Deyang. It does not contain chicken. It is mainly made of oily skin made of soybeans. In fact, it is a bit like spicy bean curd strips. It is brown in color. It tastes salty and spicy, soft and dry.

Xiang, when Gu Cheng dumbfoundedly told Jiang Ning the explanation and conclusion he had come across, the other party also laughed helplessly, because the two of them had always thought that the bean chicken might be cooked with soybeans.

When the chicken came out, they even complained on the table that after eating so much meat today, they must have consumed too much fat.

Although the name gave me a big misunderstanding, when Gu Cheng tasted it, he found that this dish is indeed quite good for rice. It is spicy and has a unique fragrance. Every time he takes a bite, he can swallow several mouthfuls of rice.

, and eating this kind of food made Gu Cheng seem to recall that food such as spicy strips he bought at the school gate when he was a child was a rare enjoyment and aftertaste.

The most popular dish on the table is probably the twice-cooked pork. There seem to be various techniques for making twice-cooked pork all over the country, but Gu Cheng likes the twice-cooked pork very much in Sichuan cuisine.
Chapter completed!