The main reason is that Chef Li's place is known as the most authentic Dongpo Meat Restaurant in China. He directly uses the name of the dish as his name, which shows that he is very confident. If Yuan Zhou hadn't appeared, this would have been the case.
Chef Li has spent fifty years studying a dish, so he naturally wants to make it perfect. Even if he doesn’t have talent, he can still make something better after such a long time. What’s more, Chef Li is also a talented person, and the things he has studied will certainly be perfect. is also like this.
Yan Ming thought so before. The Dongpo pork cooked with talent and time is definitely the best in China.
In order to have a bite of authentic Dongpo pork, even though he has a close relationship with Chef Li, he still needs to make a reservation in advance.
Chef Li's Dongpo Meat Restaurant not only has one meat dish, but the number of tables is limited to only ten every day, so if you don't have the ability, you really can't eat it.
In the past, Yan Ming had to put in a lot of effort just to have a meal, but now it's different. With Yuan Zhou here, he has steadily overpowered Chef Li, and reservations can't be made. As long as you line up in advance, you have a high chance of getting it. Of course, the premise is that it's the same as today. Always stay on Taoxi Road. Otherwise, if you come early, whether you can get in line or not depends on luck.
"I wonder what Chef Li would think when he found out that Chef Yuan has launched Zhejiang cuisine?"
While Yan Ming was thinking about it, he picked up a piece of meat with his chopsticks and put it into his mouth without even biting it. The mellow and fragrant taste instantly exploded on the tip of his tongue.
Dongpo pork is made without a drop of water, because wine is used instead of water. Not only the outside of the meat is soaked with the aroma of wine, but there is also a faint aroma of wine inside the meat, which is long and astounding.
The taste is mellow and juicy, crispy but not broken, fragrant and glutinous but not greasy. You can see how superb Yuan Zhou's technique is from the way it sinks into the meat without falling apart when held with chopsticks. .
Moreover, when Chef Li made Dongpo Pork, because the stewing time was too long, he tied the meat with cotton thread before steaming it to prevent it from falling apart. However, Yuanzhou's was obviously useless, and the result was as if it had been cooked from scratch. It looks like something out of the book.
The skin is elastic and soft, the fat melts in your mouth, and the lean meat is plump and tender. However, the aroma of wine and chives neutralize the aroma of the meat, making this vegetable oily but not greasy, fragrant and glutinous.
The meat chosen is half fat and half lean, which is just right. Too much lean meat will not make it look bad, or too much fat meat will make you feel greasy. The heat is also just right, making everything about this dish just right, except for one thing. , Yan Ming still felt that the portion was too small after eating it.
The juice was collected very cleanly. Except for some ginger and scallion soaked in juice, there was no excess soup at the bottom of the clay pot. Even if he wanted to drink some, Yan Ming could only sweep all the ingredients into his mouth. better than nothing.
Four empty tableware were placed in front of him, clearly telling Yan Ming that he had already eaten four dishes. In fact, if the plates hadn't been collected, he would have felt that he hadn't finished the dishes he ordered. After all, he was a little hungry. It’s not full either, it feels crowded and there’s still room.
"I still underestimated my stomach. It can obviously take on more difficult tasks."
Yan Ming decisively ordered two dishes again, which are also famous dishes in Zhejiang cuisine, braised spring bamboo shoots in oil and braised pork with dried vegetables. After two dishes, he felt that there was nothing more he could put in.
Then he reluctantly left his seat and walked towards the outside of the store. There was still a long queue waiting for food. Yan Ming was too embarrassed to stay at his seat for fear of an accident.
In fact, Zhejiang cuisine is very particular about not only the cooking method, but also the ingredients. In "Xianqing Ou Ji", it was believed that "the world's good things are only in their own way", which means to eat the original taste of the best ingredients.
When paying attention to the original flavor, we should select the essence and remove the dross. The Dongpo Pork that Yan Ming just ate is the best in this regard.
Of course, Yan Ming does not understand these professional knowledge. He only knows that Dongpo pork is delicious, especially the Dongpo pork made by Yuan Zhou, which can be regarded as his lifelong love.
Unlike other people who like to eat beef, mutton or chicken, Yan Ming has always liked to eat pork, which can be said to be a lower-level meat in the past. Otherwise, it would be impossible to get along with Chef Li.
Yan Ming can eat pig from beginning to end, there is nothing he doesn't like, but from today on, his favorite is obviously Dongpo Pork made by Yuan Zhou.
The Dongpo pork cooked by Chef Li is only Yan Ming's favorite, and it is far from his favorite. This shows that he really likes it.
"Xiao Wang, I will fax you Chef Yuan's modification plan in a minute. You can start working on it after you take notes. It doesn't take long. Recently, I decided to stay here in Chengdu and focus on Master Yuan. If there is anything I need to handle about the wedding decoration progress of the chef, just send it to me."
As soon as he squeezed out of the crowd, Yan Ming couldn't wait to take out his phone and call his assistant Xiao Wang to explain the matter.
One is because Yuan Zhou's matter must be urgent, and the other is naturally to provide an early warning for his next whereabouts.
The marriage of the Chinese chef king is such an important matter. He must keep an eye on it personally. Otherwise, if something goes wrong, it will not just be a matter of smashing the sign. It is definitely not because he wants to stay here to raise fat and eat more delicious food.
After arranging things, Yan Ming looked back at the sign of the small shop under the darkness of night and felt a pity: "I heard that you have to draw a quota to drink at night. You have to draw a quota in the morning. I didn't make it today. It seems that I can only do it tomorrow morning. Come early and try my luck.”
After making the plan, Yan Ming planned to go to the office on the next street to see if there were any omissions. After all, he was a professional planner. He not only knew how to eat, but also knew how to do practical things!
Yuan Zhou didn't know what Yan Ming was thinking. After finishing dinner time conscientiously, he started busy with things in the tavern.
Speaking of which, since the tavern tried the effect of bringing a crowd together last time, everyone who got a quota can no longer bring only three or four people to drink. This is a social society. Who hasn’t ordered relatives and friends? The one who relies on connections to create friendships. In this way, there are no less than five people in each quota.
The tavern time every day is extremely lively, and there are performances from time to time, which makes it even more lively. Of course, everyone is still very measured. It is not too noisy, but it seems more popular.
Of course, if it weren't for the wine in the tavern, there would be really many varieties. No matter how much favors you have, it would be useless in front of Yuanzhou's wine. For example, when there was only Pitong wine before, I really wanted to drink it alone. , after all, there is only one pot, and I feel like I can’t drink enough for myself, so there is still enough to share with others.
So people who get a drinking quota every day don’t know whether they should feel lucky or unlucky. This is indeed a problem.
After handing over the bistro to Mao Ye, Yuanzhou was free. Since Yin Ya was not around, Yuanzhou made some food by himself and began to study French cuisine.
There are also a lot of foreign diners every day. When Yuan Zhou provides benefits to local Chinese diners, he does not intend to be too partial to others. He waits until he has thoroughly studied French cuisine before putting it on the menu and providing additional benefits to foreign diners.
Of course, it is just an idea now. Yuan Zhou has not revealed it yet. Everything is waiting for time to ferment.
…