Two people order four dishes each, which is really a lot for ordinary people. Although the portions here in Yuanzhou have always been said to be small, they are actually the size of a normal dish. When eight dishes are put together, it feels like more.
But Yang Wei and Gu Xun didn't think it was much. After eating one dish after another, they didn't feel full but felt hungrier. It was a shame.
The two of them ate faster and faster, and soon the dishes were almost served, except for the last dish.
This last dish is the dish that Yang Wei ordered that requires the most effort. At this time, almost all the people in the first wave have eaten and left, and the second batch of people have already come in one after another. It can be seen that this dish is really good. It actually takes longer.
When the dishes were brought to the table, Yang Wei knew why it took so long. What was served was a bowl. Compared with the bowls used by Buddhist monks, the mouth of this bowl was obviously smaller and not as wide, but no matter how small it was, It’s not Bo either.
The Zaobotou is unique among the Shanghainese Zaobao category, and it’s not without reason. The strong and mellow fragrance immediately fills the space between the two of them as soon as the bowl is served, driving away all other fragrances.
Unlike the spiciness that goes straight to the heart, the aroma of Zaobotou is a strong aroma that has been simmered for a long time. It is mellow and moving, as if it is a beauty of time, and it is also like a jar of old wine stored in a cellar. , the more you taste it, the more fragrant it becomes.
The name Zaobotou was actually originally derived from the fact that the ingredients used were all scraps that could not be put on the table. However, these scraps, which did not taste very good and were not popular among the people, were fragrant and had no scraps at all. The meaty smell of the ingredients has only a pure meaty aroma, which is deeply loved by the masses.
The soup was milky white, milk-like in color, and really beautiful. It was full of various ingredients. Gu Xun couldn't stand the fragrance and couldn't help but swallowed because it was so fragrant.
Pig intestines, pig's feet, pig's heart, pig's lungs, pig's tongue, and other vegetarian dishes such as mushrooms and bamboo shoots are all cut into different sizes according to the degree of heat and ripeness. They are not uniform, but they look very comfortable.
Because it is made with fragrant lees stew, it has a tangy aroma and a faint mellow aroma of wine, which almost makes your mouth water.
"I didn't expect that Chef Yuan's Zaobotou was made using the most original method, and it smells very special," Yang Wei said.
Nowadays, in order to meet the needs of diners, this dish is almost no longer cooked in a clay pot and then stewed.
This method almost always uses raw scraps, and it takes a lot of time to cook it well. Nowadays, many of them use cooked scraps and stew them in a casserole, and the taste is not bad.
Yang Wei has good eyesight, and he can tell at a glance that this dish is made in the most traditional way. He used to think that such a new method was simple and fast, but now after comparing it, he realized that it lacked some charm.
"I heard that every dish served by Chef Yuan is the most orthodox recipe, without exception. It seems to be true." Gu Xun whispered.
Nowadays, Chef God’s Shop has almost become the most authentic shop in various cuisines, attracting countless people who want to eat authentic dishes to check in and eat. Other restaurants can only watch, because the truth is that what Yuanzhou cooks is indeed the most authentic. Yes, there is no way to refute it, which is embarrassing.
The only advantage is that the store is really not big, and the number of people it receives every day is really limited. Other restaurants don't have to worry about survival at all, they just need to work hard to improve their cooking skills, because the benchmark has already been set up there.
Yang Wei nodded in agreement with Gu Xun's statement, but his hands were not idle. He was holding a larger spoon in one hand and a bowl in the other to serve soup.
Take a sip and you'll be greeted by a strong aroma, fresh pig tongue, and a slightly soft texture. It doesn't have the unpleasant taste of ordinary scraps at all. Even though the pig's trotters are not very smooth, they are elastic and smooth. The taste makes people feel like they can eat a whole pig's trotter without any problem.
The two people's movements are almost synchronized. Xilihulu is a bowl of soup. Except for the pig's feet, which have bones that need to be spit out, other bones do not need to be spit out at all. Therefore, as long as the pig's feet are not touched, a bowl of soup takes almost the same time. Just open your mouth, pour it in, and chew it, so you can eat more delicious food quickly.
Even though the bowl doesn’t look too small, and it looks like it’s mostly full, it tastes really light and I’m full after a while.
Their mouths clamored for more food, but their stomachs said they couldn't hold it anymore. Yang Wei and Gu Xun could only look at Yuan Zhou who was still busy in the kitchen with regret and turned around and left the shop to make room for others.
They are already the only people in the first echelon who are still eating. If they don't let people go, they may be sacked next time.
"Master Yang, Jiao Hui has already arrived at the airport and is waiting to board the plane. It should be no problem to arrive before four o'clock."
After Gu Xun left the store, he took out his cell phone to look at it, and then discovered the message Jiao Hui sent him twenty minutes ago. At that time, he was tasting delicious food and naturally did not notice that his cell phone was vibrating.
"Send him the address of our hotel, ask him the specific time of arrival, and ask him if he wants to come to Chef Yuan's place for dinner in the evening. If so, it's best not to go back to the hotel, for fear of not being able to make it in time." Yang Wei looked outside and saw that it was still crowded. situation.
Gu Xun nodded and started to send a message to Jiao Hui. After Yang Wei finished explaining the business, he took out his mobile phone and started editing the message, intending to send the details of the dishes eaten today to their Shanghai Cuisine Association group to share them with everyone. .
Lunch time has only just started for less than an hour, but the news that Yuan Zhou is serving new Shanghai cuisine is already flying all over the sky. At least people from all major cuisines have got the news.
Everyone's reactions are different. With the registered disciples of Guizhou cuisine, Yunnan cuisine, and Qin cuisine, they are relatively calm. The registered disciples they selected are very up-to-date and already have the meaning of being outstanding. Without the registered disciples, Yuan Zhou The various cuisines that have not yet served new dishes are very anxious.
They didn’t know when Yuanzhou would serve new dishes and it would be their turn to be proud, but they couldn’t rush Yuanzhou, so they all started a vigorous competition, striving to be able to serve their cuisine when Yuanzhou would serve new dishes. The registered disciples can be sent to Yuan Zhou in an instant, so it would be good to gain an extra second. After all, they are already so far behind. This method was learned from Qin Cai's group.
One family is happy and the other is sad. As Yuan Zhou's cooking skills get better and better, and his reputation becomes higher and higher, the matter of launching new products is no longer a small matter for a small shop, but a big event. It is not just the increase in the number of people in one day. It is a matter of increasing traffic on many days and cannot be ignored by everyone.
While Yuan Zhou was busy and the diners were busy eating, a person suddenly came to the back alley of Taoxi Road.
Different from the hustle and bustle of the front street, the back alley of Taoxi Road is still very clean as always. It is so quiet that there are almost no people around. The footsteps of people coming are more prominent, and the 'tap tap tap' is like knocking on people's hearts. The same as above, instantly breaking the silence here.
…