"Click, click"

One by one, the river prawns, Yuanzhou eats very fast, and the amount of one plate is actually not much. It quickly saw the bottom. The bottom of the plate is still clean, with only a little black soup and oil stains. There are no rules for marinade.

"The most important thing about the oil-boiled river prawns is the heat. The taste is salty and delicious. It's okay, but it's worse than I expected." Yuanzhou found a notebook and recorded his feelings on it.

"Where do I feel worse?" Yuan Zhou frowned.

Although there is no reward for Shanghai cuisine yet, there is a certain relationship between Shanghai cuisine and Su cuisine. In addition to Yuanzhou's current cooking skills, it is not too easy to find out the advantages and disadvantages of it.

It didn't take long for Yuanzhou to think of it and write it down in his book.

This time Yuanzhou mainly wanted to eat the dish of herring bald lungs. The person who invented this dish was Lao Zhengxing.

This is not the time when the herring is the fattest in winter. It is estimated that the taste is not greatly reduced.

The so-called herring bald lung is actually herring cod liver, and the appearance of this dish is also a coincidence.

Herring is still widely used in Shanghai cuisine. At the time, in the magic capital, many restaurant vendors sold things made by herring, and fish liver was also noticed.

The fish liver of a fish is only a little bit. If you want to make a dish, the number of fish is not small, at least fifteen.

A very fragrant taste came, and the waiter brought the snow-white plate, and the fragrance came out of the plate.

Yuanzhou knew that the dish he was expecting was coming. Sure enough, the girl put the tray on the table in front of Yuanzhou and said: "Herring bald lungs, please taste slowly."

After finishing his hands and feet, he put away the empty plate and added the tea and left quietly.

The golden piece is oval, except for occasional drops, it looks very complete, it is not broken.

"It was too slow when it was stir-fried, and the angle of the pot rack was wrong, which caused a little looseness, but the whole was fine." Yuan Zhou carefully observed it before picking up the chopsticks.

The entrance is very tender, compared to tender tofu, there is no need to bite your teeth, just touch the warm mouth, then the mouth will be directly dispersed when the mouth is pressed, and the rich taste will be spread out in the mouth, the rich taste makes people It feels very fresh, but it's not greasy at all.

Yuanzhou ’s principle is to finish all the ordered dishes. After finishing each dish, record your feelings and the advantages and disadvantages of the dishes in the small book next to it. Of course, there is no room for improvement. Act.

After tasting her bald lung, it was Caotou's turn.

In fact, to talk about these three dishes, the most dazzling and the most distinct color must be the grass circle.

It is still a delicate white porcelain plate. The snow-white color appears to be particularly conspicuous on the bottom of the plate. With the circle of thick oil and red sauce lying on the top of the green, the layers of color are very clear.

Grass head is the dialect of Modu, and the scientific name is alfalfa. The alfalfa vegetable is a green color, and the thick and soft round pig intestine is a combination of light and fat.

Yuan Zhou was very satisfied with the food, prepared to leave at checkout, and got up and heard someone say hello.

"Is this Chef Yuan?"

It was a male voice. Yuanzhou turned his head and looked at a middle-aged man in his forties. He was a bit familiar. He should have met before, but the embarrassment was that Yuanzhou could n’t remember the man ’s name.

Yuanzhou can only answer: "I am Yuanzhou."

"I'm Gu Xun. The last time I met was at the Gaogou meeting." The man took the initiative to report his name and the location of the meeting.

Yuan Zhou recalled that Gu Xun was a famous chef of Shanghai cuisine. The question he raised at Gaogou meeting was, "How can the cuisine highlight its own characteristics".

"Chef Gu is here for dinner?" Yuan Zhou greeted him immediately.

"Well, I often come over to eat." Gu Xun said: "Chef Yuan should tell us when he comes to the devil. We can arrange a feast for the wind."

"Because it only stays temporarily." Yuan Zhou explained.

"Got it." Gu Xun looked as I understood it, and then said: "Then don't disturb Chef Yuan, but Chef Yuan will come to Modu next time, and must tell me when I have time. I will do my best as a landlord. "

Although Gu Xun is older than Yuanzhou, he respects Yuanzhou very much. This is the reputation of Yuanzhou in the cook circle.

After a few words of greeting, Yuan Zhou returned to the hotel and took out the small book he just recorded and combed it again. The leader of the dish was still missing.

Because she did not stay in Modu for long, she did not inform Shen Min. After all, this day is not Saturday and Sunday. Shen Min should still be working.

It was scheduled to go to Gusu by high-speed train in the evening, so Yuanzhou opened the hourly room, and it was time to take a short break after eating.

Modu went to Gusu to take the high-speed train very quickly. Almost Yuanzhou thought about the disappearance of Huiyinqingqing in his mind, and heard the radio saying he would get off.

The next day I will go to Hanshan Temple. The hotel selected by Yuanzhou is not far from the temple. It is not too early to wait until the hotel.

In order to be energetic tomorrow, Yuanzhou broke through the sky and chatted with Yin Ya for a while, and fell asleep, much earlier than usual.

"Hanshan Temple outside the city of Gusu, the bell arrived at midnight to the passenger ship." It can be said that this poem completes the Hanshan Temple, and it can also be said that the Hanshan Temple completed Zhang Ji. Yuanzhou felt that the poet met the beauty and completed each other.

Hanshan Temple has many historical monuments, as well as many inscriptions and inscriptions, and it covers an extremely large area, at least much larger than Qingjing Temple.

The scales are row by row, the yellow walls are cornices, the ancient charm is full, the ancient trees in the temple are towering, quiet and solemn, and it has a charm.

"Really a big temple." Yuanzhou said.

In order to come to the incense earlier, Yuanzhou started very early. He got up according to his usual exercise time. If he did n’t exercise and ate some special features early, he walked over.

Yuan Zhou knew that the famous Hanshan asked on the Internet, these two monks were from Hanshan Temple.

Yuanzhou is unfamiliar, but he is still very familiar with these words.

Gu Musensen, quiet and solemn, Yuanzhou feels very comfortable to walk among them, but the task of completing the system is still very important, so the first time to go is the direction of the hall.

After praying for blessings, Yuan Zhou also visited the portraits picked up by Han Shan, and then looked around the monastery before leaving most places. This delay was at noon.

The booked ticket is in the afternoon, and there is still time for lunch.

Yuanzhou ’s visit to Gusu did not tell his name son Wang Mingjie that they were doing private matters and did not want to trouble others.

But when you go to Gusu, you can't go back without eating some Gusu's famous dishes. As a director of the Su Cuisine Association, you still need to know the level of chefs here.

Yuanzhou specially found a famous restaurant and ordered several famous dishes, including Snow Crab Bucket, Fatty Lung Soup and Sauce.

Huohou, knifemen, and side dishes were all considered, but what Yuanzhou didn't know was that he was recognized as soon as he entered the store.

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