He probably knew Zhan Changfa’s intention, so the two dishes he ordered were served together, the anchovy shrimp and the dragon-body anchovy shrimp.
To be honest, one is Jinling cuisine and the other is Fujian cuisine. The cooking methods are naturally different. Relatively speaking, the phoenix tail shrimp is more delicate and exquisite.
In particular, Yuanzhou's knife skills are getting better and better. Whether it is a sycamore tree or a sycamore flower, lifelike is not enough to describe it. It can be said that it looks like a real flower. Not only does it have its shape, I don't know how Yuanzhou makes it. It has a little fragrance of sycamore flowers, and it can be said that if it weren't for the miniature version on the plate, I would have thought I was seeing the mythical grand occasion of Fengqi sycamore.
Those green peas are like the shadowy sycamore leaves under the phoenix, and they look very beautiful.
The dragon-body and phoenix-tail shrimps are made from ham and shrimps and then fried into shapes. The body is like a dragon and the tail is like a phoenix. In fact, you can tell the specific appearance of this dish from the name.
Zhan Changfa deeply feels that this Fujian dish is really as its name suggests. It seems to be a cross between a dragon and a phoenix. It is born with such a shape, and it is not the shape that was later made with ham and shrimp tails. It is naturally carved. The beauty is really shocking.
At least the inheritor of this dish, Qu Yun, has never had such an effect when he personally cooked it. This is no longer a simple dish. Qu Yun’s cooking is also very vivid, but I always feel that there is a trace of craftsmanship that reminds people that this is Man-made.
Yuanzhou's is not the case. There is no such concern at all. Just like the phoenix shrimp just now, it seems to be born like this, with no trace of artificial carving.
"Which one of these two dishes do you think is better?" Zhan Changfa couldn't tell the difference, so he started asking Xiang Yang and Wu Kun.
Wu Kun and Xiang Yang's eyes were almost glued to the two plates of food. They really hated their parents for giving them a pair of eyes, otherwise they would have been able to see the phoenix's tail with one eye and the dragon's body with the other without delay.
When I heard Zhan Changfa's question, it took me a while to understand what he was asking.
Xiangyang changed his usual dull look and looked at Zhan Changfa with wide eyes. He looked a little embarrassed and said: "President, I'm not the one to tell you. Let me and Kunzi judge whether you are a little too arrogant." What do you think of the future chef’s dishes?”
"Even if you don't say this, look at these two beautiful dishes, how do you decide the winner?"
If it weren't for the fear of saliva flying into the food and affecting the taste, Xiangyang could perform a foaming at the mouth show to Zhan Changfa, which showed that he was a little excited.
Then Zhan Changfa said expressionlessly: "There are no more two dishes."
After saying these words, he quickly stretched out the chopsticks in his hand and picked up a shrimp without politeness and put it into his mouth. "Bah, bah, bah," and he started working.
Only then did Xiang Yang see that just when he was lamenting the boldness of President Zhan, his good brother took action and ate a shrimp at the same time. It was quite average and he felt that no one suffered any loss.
There was no time to reflect on whether the relationship between them was just a plastic brotherhood from the beginning or when did it start to change in quality? Xiangyang quickly joined the ranks of eating shrimps.
Naturally, the first thing he chose subconsciously was the dragon-body and phoenix-tail shrimps from Fujian cuisine. Because they are fried and set, they are crispy on the outside and crispy and tender on the inside. With the combination of seasonal vegetables, it is fresh and natural and highlights the meat of the shrimp. The sweet taste.
In order to match the meaning of the dragon body and phoenix tail, Yuanzhou chose the pattern of auspicious clouds, as if they were giant dragons soaring straight into the sky. The body of Yang Zang penetrated into the clouds, but the tail was like a phoenix tail, swinging freely, matching The gorgeous color looks like a dragon but not a dragon, like a phoenix but not a phoenix, and the artistic conception is indescribably beautiful.
With the hands of several people, the overall layout was destroyed, but even this could not affect the taste.
From not being able to bear to destroy the overall shape to enjoying it with gusto, it's just a matter of words. The elegant and fresh fragrance can't keep attracting attention. It's almost as if I feel embarrassed not to eat it.
After eating a dragon-body and phoenix-tail shrimp, Xiangyang naturally aimed for the phoenix-tail shrimp. Unlike the dragon-body and phoenix-tail shrimp, which is crispy on the outside and tender on the inside, the shrimps in Jinling cuisine really maximize the freshness and tenderness, and are so sweet and fragrant. It was unbelievable. Xiangyang never knew that the seemingly bland shrimp tasted so mellow and sweet.
The taste is completely different, but the same delicious taste is fascinating. There are only eight shrimps on one plate, and only sixteen shrimps on two plates. There is only one shrimp left after five for one person. Although Wu Kun remained calm. The ground is a step ahead, but when it comes to delicious food, no one is really slow.
If it's really slow, it's probably because my hands are really weak and I can't blame others.
The three of them almost finished their five shrimps at the same time, all focusing on the last one.
If a shrimp could talk, it would definitely say 'Don't stare at it like that, it's a bit square'.
Everyone wanted to eat, but the three pairs of eyes stared at it for a long time without reaching a consensus, so they all reached out their chopsticks and pinched the three positions on the tail of the shrimp.
"Snapped"
With a crisp sound, one person picked up a piece and quickly stuffed it into his mouth. No one suffered a loss. No matter how much it was, everyone got a little.
"Tsk, we should prepare more than ten or twenty shrimps. Thirty shrimps per plate is enough to eat. Eight shrimps are too few." Zhan Changfa shook his head and was extremely dissatisfied with the number of shrimps.
To be blunt, he really felt that he had a little taste and then it was gone. It was really uncomfortable to feel so up and down.
"Although I am a master, the portion of this dish is indeed a bit small, even the razor clams just served were less." Xiang Yang said.
Wu Kun blinked and did not participate. Although he agreed in his heart, he kept his eyes on the next dish that was coming.
He has the sharpest nose among the three, so as soon as the dish came out of the kitchen, before others could smell it, he had already vaguely smelled it, so he couldn't wait to turn around and look at it.
The small portion of the dish is not as important as eating the next dish, and since this dish was ordered by him, he is naturally more familiar with it.
Sure enough, Wu Kun turned his head and saw the plate getting closer and closer to him. Zhan Changfa, who was affected by Wu Kun's movements, also smelled the fragrance.
The main reason is that this dish is not only familiar to Wu Kun, but also to Xiang Yang and the others. As a well-deserved and indispensable dish at the Fujian Province's festive banquets, meat, rice and fish lips are naturally very popular.
Many people can do it, but as the old saying goes, everyone can do it and mastery are actually two different concepts.
Logically speaking, there are only a few difficulties in this dish, and it can be considered a relatively easy dish. However, when the meat, rice and fish lips made by Yuan Zhou were brought to the table, I realized that sometimes the differences are indistinguishable. degree of ease.
The three people here can cook this dish. It’s not easy for them to do well in terms of their cooking skills. But even after seeing this meat, rice and fish lips, I still feel that they were just good at cooking it before. .
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