(Looking back later, not finished changing)

Feng Honghong did not go to the kitchen immediately after leaving the house, but stopped at the door for a while, so she also heard all the words Bai Jingsheng said just now.

"It turns out that not all the people in this family look like that woman. It seems that there are still many people who understand it."

Some people can think that the dishes cooked by their son are delicious, and she, a mother, is also happy from the bottom of her heart.

But before I was proud of my husband, but now I am proud of my son.

For a moment, I felt a little emotional in my heart.

Although she didn't mind those slanderous words on the surface, she still felt uncomfortable after listening to some words. However, Bai Jingsheng said those things later, which made her feel relieved about the previous things very soon.

It was not until the room was silent that she came to the kitchen to prepare to start serving.

Although there are 16 dishes at the banquet, cold dishes are actually just a dish of crystal meat, but the order of serving is long gone, so the speed of serving is not slow.

Basically, after the guests have eaten this dish, they will be served after a few chats.

After working in a hotel for so long, I can still control this time.

Very, Feng Honghong first brought a dish of crystal meat to the private room and placed it on the table. The woman was about to say something, but the man was yelled by her elbow, so she stopped talking.

Feng Honghong naturally noticed the movement there. She knew that some women just couldn't control their mouths, regardless of the occasion or the location, or the mood of others, and just said it if they wanted to.

"Come on, try this dish. Many of the dishes today were learned by my son from Yangzhou. Let's see how it tastes." Feng Honghong saw that the atmosphere here was a little silent, so she spoke and said softly.

As soon as she spoke, Bai Qiushui nodded.

"Yes, Grandpa, the owner of this restaurant cooks very delicious. He is very famous in this area. He has to queue up every day to eat here. There are also many people who don't go to those big hotels and restaurants when they come to play, but instead make a special trip to come here."

Seeing his eldest grandson spared no effort to praise him, Bai Jingsheng didn't mind feeling curious because he had been to many places and ate specialty food from many places when he was young, and he also knew that many masters actually opened such small shops.

Only some gourmets who know how to eat can find it.

However, now that information is developed, if somewhere delicious food is spread, many people will come to visit.

But when he came in just now, he also paid attention to the kitchen. There were only a few young people in the kitchen who were busy, and their average age seemed to be no more than 25 years old, and it might even be even lower.

"But this dish should be Huaiyang dish..." Bai Jingsheng said, "And if I remember correctly, this dish should originate from Zhenjiang. The authentic one is to use the theme."

Feng Honghong didn't know where it originated, so she turned around and left after serving.

Bai Qiushui in the box said proudly: "Grandpa, the reason I chose this restaurant is because although the owner of this restaurant is from Sichuan, he never sticks to one cuisine. What I know alone has at least four or five special dishes from four or five places."

"I learned so much... It turns out that young people are young people."

"I haven't figured out a cuisine yet, I'll learn other things."

The inappropriate voice was remembered again, and finally the woman still couldn't hold back.

However, Bai Qiushui frowned after hearing this, but the other party was his elder after all. In addition, today is his grandfather's birthday, he didn't want to say anything more.

But Bai Jingsheng did not agree with this view: "What's wrong with young people? Now the mobile phones you use and the high-tech we can see everywhere are all made by young people. Let's eat the dishes first and taste them. How come you still look like a child at such an old age."

As he said that, Bai Jingsheng stretched out his chopsticks to the plate containing the crystal meat and picked up a piece.

Others don’t know, but he is still very clear. Although this dish was served as a cold dish, it is not small at all and is one of the top ten classic dishes in Jiangsu.

Moreover, this dish is not that simple to make, even for the locals in Jiangsu, it is a kung fu dish.

Next to the plate containing the meat, there was a small plate with vinegar poured in it, and there was a little shredded ginger on it.

"It seems that the dish the boss mentioned just now was learned from Jiangsu by the boss here. It is true that it is a bit particular about putting shredded ginger in the dipping sauce, and this dish is also called crystal food there."

Bai Jingsheng knew that there were cold dishes similar to meat dishes in many places, and there were dipping sauces, but they usually contained some shredded green onion or coriander sesame oil.

Moreover, the texture of this crystal meat is crystal clear, and the plum red lean meat is included in the light yellow transparent gelatin, which makes it look particularly appetizing under the light.

Just by observing, you can see that all the meat in this dish is made of pig's trotters.

He put the meat in a small plate and liked it, allowing the first third of it to enter it, and then passed by lightly on the edge of the plate, leaving the excess vinegar sauce inside so as not to be drenched everywhere.

After getting closer, he only smelled a slightly sweet smell in the sour.

Put it in your mouth...

"Sure enough, I used the balsamic vinegar from Zhenjiang. The chef is very considerate."

The sweet and mellow mouth is not too sour. When paired with the smooth texture of the dish, a wonderful feeling suddenly surged into Bai Jingsheng's heart.

The teeth are light and the meat are easily cut open. The transparent gelatin condensed from collagen is very elastic at this time, but the white scenery is just right, and it can be easily chewed, and it is not at all difficult to eat.

.And after savoring the lean meat, you can taste it not only the taste of getting along but also the rich adjustment system that belongs to him.

You should know that even if you are old, you must first cut the pig's trotters and take out the bones and tendons, then rub some small holes on the top, rub them evenly with coarse salt, and finally put them in the refrigerator and marinate them for a whole day before taking them out to continue making.

, and then carefully clean it afterwards, then pile the onion slices, ginger slices, pepper, star anise and cinnamon seasoning packs and the washed meat are put into the pot and simmered over low heat.

, and in the process, add a spoonful of sugar and two spoonfuls of Shaoxing wine to enhance the flavor.

So naturally, this dish cannot have only monotonous meat flavor.

".Yes, Qiu Shui really found a good place."

", I'm now looking forward to the food behind."

, I quickly felt a little surprised. At his age, it was difficult for him to be interested in foreign affairs.

And now there are only three things that can make him pay attention to.

First, you must never let Lao Zhang in the community beat himself while playing chess.

Second, domestic and international situations.

Third, there are delicious foods that you can still eat now.

Moreover, after eating this dish, others couldn't help but nodded repeatedly. Most of them have seen the world and are basically people in the business world, so they can also eat it. This dish is not unpalatable.

But the woman thought in her heart that this dish obviously tasted average.

, but he didn't say that.

After all, today is the old man’s birthday, so I have to say something nice. The few words I just said seem to have made my father a little unhappy.

But soon Honghonghong brought the second dish to the table.

The second dish was placed in a greenhouse and neatly placed in Pengzhong. 10 large meatballs were placed.

"Crab Ferment Lion Head." Feng Honghong signed up for the dish when serving.

Bai Jingsheng naturally knew this, crab noodles and lion heads, Huaiyang cuisine, because when Bai Qiushui took the menu back, he looked at it one by one and ordered it.

, but although he was surprised at why there were all kinds of cuisines on this menu, he had been in Jiangsu for a long time before, so he still had a special liking for the cuisines there, so he ordered so many Huaiyang dishes.

, but at this time he realized that the person who cooked was a young man in his 20s.

"Grandpa, can I take a photo of this dish?" Bai Qiushui suddenly asked.

"Photo taken." Bai Jingsheng naturally didn't care about these details.

But just as he was taking photos, Bai Jingsheng's father sighed: "Now young people like to take photos when they eat. In the past, the chef would taste it first when cooking, and then the guests would be there now. I don't know whether the chef has a long life, but after it comes, they will eat it first when they are served."

Everyone smiled and Bai Qiushui knew that his father might be hitting him, but he was really unwilling to let him finish it like this.

"Dad, you don't know, when this restaurant first opened, there was only one dish of Mapo tofu, and it was only sold for one dollar. After a few months, their one dollar Mapo tofu was still selling, but every once in a while, the boss would release a new dish. Now the dishes on the wall were added by the boss later.

But today we have never sold these dishes in the restaurants. I asked, most of them can only be ordered at banquets, and we are the first banquet at Honghong Hotel for such a long time, so I want to take this photo and post it to show off to them."

"Even bloggers with millions of fans on the Internet have never eaten these, so I want them to get involved."

But even though he said that, the others still didn't think anything was wrong after hearing this.

Of course, no matter how speculation is, you still have to eat it. If you serve crab noodles and lion heads, you have to eat it while it is hot.

When they started their chopsticks one after another, Chen Nian began to think in the kitchen about what kind of evaluation they would have after eating crab noodles and lion heads? Because Chen Ning also took a lot of effort to make this dish, and the cost is also very high.

, because this lion head is not just made of pork. Since it is called crabmeal lion head, the main thing is that there is crab meat in it, and considering its taste, the proportion of crab meat is quite considerable.

Moreover, when making lion heads, you should stir the crab roe, crab meat and pork and add an appropriate amount of onion, ginger and a very small amount of wine. After stirring it out, then use a spoon to turn it into a round lion head.

Moreover, the crab paste lion head is different from the braised lion head in Yangzhou. You have to buy it under this dish and put some vegetable hearts so that guests can eat it after eating it to relieve boredom.

The season is the season when making crabmeal lion heads. The ratio of fat to lean meat is fed in winter, 7:3, 5:5 in summer, and 6:4 in spring and autumn.

This is also a consideration of the different tastes of people in different seasons. The colder the weather, the lower the requirements for fattyness, and proper intake of fatty parts will make people feel happy.

, but in summer, the weather is hot, and the fatty food will make people feel resistant.

Of course, he guessed that the seal on his hand did not stop. At this time, he was already making squirrel mandarin fish. The salmon had washed the sand on his back and removed the internal organs.

Cut out diamond shapes on the fish. When strips are in shape, the movements are fast and accurate.

Xie Yu looked at him and his eyes were straightened. He asked himself that there was no problem with cutting out the master's similar effect, but his unique skills were not the same, because Chen Nian was not that straightforward when cutting, although it was simple. The cut strips would be very short.

The year before yesterday, I used a diagonal cut and could add the fish and cut it into long strips with an IQ of two centimeters.

It is not easy to cut such soft and smooth fish into this, and it is also necessary to ensure that it cannot be cut too deep and cut the fish skin open.

The most important thing is that the aging speed is very fast, and the upper and lower pieces of the fish are cut in less than a minute.

The oil pan was already hot at this time. Aged directly put the fish in and fry them. They fry until they are golden and white and then take them out.

The same goes for adding another special oil to the fried fish, which is separated from the fried pork oil, because the fried fish oil has a heavy fishy smell.
To be continued...