"Click, click, click"
One river shrimp after another, Yuan Zhou ate it very quickly. The amount on the plate was actually not much, and he quickly reached the bottom. The bottom of the plate was quite clean, with only a little bit of black soup and oil stains, which was also done. The rule is to leave no marinade inside.
"The most important thing about fried river shrimp in oil is the heat. It tastes salty, sweet and delicious. It's not bad, but it's a little worse than I expected." Yuan Zhou took out a notebook and wrote down his thoughts on it.
"What's wrong with me?" Yuan Zhou frowned in thought.
Although the system does not yet have rewards for Shanghai cuisine, there is a certain connection between Shanghai cuisine and Jiangsu cuisine. Coupled with Yuanzhou's current cooking skills, it is not easy to figure out the advantages and disadvantages.
Without thinking for long, Yuan Zhou came up with the idea and wrote it down in his notebook.
This time Yuanzhou mainly wanted to eat the dish of herring and lungs. The person who invented this dish was Lao Zhengxing.
Now is not the most plump time for herring in winter, so the taste may be greatly reduced.
The so-called herring bald lung is actually just herring liver. The appearance of this dish is also a coincidence.
Herring is still widely used in Shanghai cuisine. At that time, many restaurants and vendors in Shanghai would sell herring products, and fish liver was also noticed.
There is only so much liver in a fish. If you want to make a dish, you need a lot of fish, at least fifteen.
A very delicious smell came. The waiter brought a snow-white plate over, and the aroma came out of the plate.
Yuan Zhou knew that the dish he was looking forward to had arrived. Sure enough, the girl put the plate on the table in front of Yuan Zhou and said: "Herring bald lung, please take your time to taste."
After speaking, he neatly put away the empty plates, added tea and left quietly.
The golden piece is oval in shape. Except for a little bit falling off occasionally, it looks completely intact. It can be considered as a whole piece without breaking.
"When stir-frying, the action was too slow, and the angle of the pot holder was wrong, which caused it to fall apart a bit, but overall it's fine." Yuan Zhou observed carefully before picking up his chopsticks and tasting it.
It is very tender in the mouth, even better than soft tofu. You don’t need to bite it with your teeth, it just touches the warm mouth. Then it will fall apart as soon as you sip your mouth. The plump taste will spread in your mouth. The plump texture is very satisfying. It feels very fresh, but not cloying at all.
Yuan Zhou's principle is to finish all the dishes he ordered. After each dish, he writes down his feelings, the advantages and disadvantages of the dish, and areas for improvement in the small notebook next to him. Of course, he is not too ostentatious and low-key. act.
After tasting the herring bald lung, it was the turn of the Caotou circle.
In fact, among these three dishes, the most eye-catching and most distinct dish must be this Caotou circle.
It is still a delicate white porcelain plate. The snow-white color makes the layer of green spread on the bottom of the plate particularly conspicuous. Coupled with the circles of thick oily red sauce lying on the green, the layers of colors are very distinct.
Caotou is the dialect of Modu, and its scientific name is alfalfa. The alfalfa vegetable is green in color, and with the thick, soft and glutinous pig intestines, it can be said to be a combination of light and fatty.
Yuanzhou was very satisfied with his meal, paid the bill and was about to leave, when he stood up and heard someone saying hello.
"Is this Chef Yuan?"
It was a male voice. Yuan Zhou turned around and saw a middle-aged man in his forties. He looked familiar. He must have met him before. But Yuan Zhou was embarrassed because he couldn't remember the man's name.
Yuan Zhou could only answer: "I am Yuan Zhou."
"I'm Gu Xun. The last time we met was at Gaogou Meeting." The man took the initiative to give his name and the place of meeting.
Yuan Zhou recalled that Gu Xun was a famous chef in Shanghai cuisine. The question he raised at the Gaogou Club was, "How can cuisine highlight its own characteristics?"
"Chef Gu is here to eat too?" Yuan Zhou said hello immediately when he remembered it.
"Well, I often come here to eat." Gu Xun said: "Chef Yuan should let us know when he comes to Magic City, so that we can arrange a reception banquet."
"Because it's just a temporary stay." Yuan Zhou explained.
"I got it." Gu Xun looked like he understood, and then said: "Then I won't disturb Chef Yuan, but next time Chef Yuan comes to Magic City, he must let me know when he has time, and I will do my best to be a landlord. "
Although Gu Xun is older than Yuan Zhou, he respects Yuan Zhou very much. This is Yuan Zhou's reputation in the chef circle.
After a few words of greeting, Yuan Zhou returned to the hotel and took out the notebook he had just recorded and sorted it out. He found that the group still lacked a leader.
Because he didn't stay in the city for long, he didn't tell Shen Min. After all, it wasn't Saturday or Sunday, so Shen Min should still be working.
I had booked to take the high-speed train to Suzhou in the evening, so I took the hourly room opened by Yuan Zhou. After eating and taking a short nap, it was time to set off.
It took a short time to take the high-speed train from Shanghai to Suzhou. Almost as soon as Yuan Zhou was thinking about the weather, he heard the announcement that he was about to get off the train.
The next day we were going to Hanshan Temple. The hotel Yuanzhou chose was not very far from the temple, and it was already getting late when we arrived at the hotel.
In order to be energetic tomorrow, Yuanzhou chatted with Yin Ya early for the first time and then fell asleep, much earlier than usual.
"Hanshan Temple outside Gusu City, the midnight bell rings to the passenger ship." It can be said that this poem fulfilled Hanshan Temple, or Hanshan Temple fulfilled Zhang Ji. Yuan Zhou felt that the poets met the beautiful scenery and fulfilled each other.
Hanshan Temple has many historical monuments, as well as many inscriptions and broken steles. It covers an extremely large area, at least much larger than Qingjing Temple.
Rows upon rows of yellow walls and cornices are full of ancient charm. The ancient trees in the temple are towering, quiet and solemn, and have a lot of charm.
"It's really a big temple." Yuan Zhou said.
In order to come to the incense earlier, Yuan Zhou got up very early. He got up at his usual exercise time, ate some special breakfast without exercising, and walked over.
Yuanzhou knew about the famous "Hanshan Wen Shi De" on the Internet. These two eminent monks came from Hanshan Temple.
Yuan Zhou is not familiar with other people, but he is still very familiar with these sentences, which have been passed down through the ages without being false.
Yuanzhou felt very comfortable walking among the ancient trees, tranquility and solemnity. However, it was still very important to complete the system's tasks, so the first thing he went to was the direction of the main hall.
After praying for blessings, Yuanzhou also visited the portraits found by Han Shan, and then walked around the temple to see most places before leaving. This delay lasted until noon.
The flight I booked was for the afternoon, so there was still time for lunch.
Yuan Zhou did not tell Wang Mingjie and others about his visit to Suzhou. He came to handle private matters and did not want to trouble others.
But you can’t go back to Suzhou without eating some of Suzhou’s famous dishes. As a director of the Jiangsu Cuisine Association, you still need to know the level of the chefs here.
Yuanzhou found a famous restaurant and ordered several famous dishes, including snowflake crab bucket, fat lung soup and soybean paste.
The heat, knife skills, and side dishes were all taken into consideration. However, what Yuan Zhou didn't know was that he was recognized as soon as he entered the store.
…