First, there is a little sour taste, the taste of hawthorn, and then the sweetness. After it is fried, you need to sprinkle some sugar on the rice to taste. The sprinkling is very uniform and not thick. You will not see it unless you look carefully.

Putting it in the mouth is different. It is mixed with the sourness of hawthorn, and the sweetness bursts in the mouth. Gradually sweetness becomes the main theme. After the soft and rotten rice, the mellow taste of dried fruit is combined with the rice. , Giving a brand new taste.

When I felt a bit greasy at the end of the meal, a sour taste swept over again, eliminating the greasy feeling.

"Sweet but not greasy, sour but not astringent, and the right combination of soft and hard, worthy of being Chef Yuan." Director Wang was very satisfied with this beet.

And Huo Ting also likes this dish very much, feels Zhongzheng peaceful, sweet and sour, very delicious.

Although other people don't like sweets very much, they have a very high evaluation of this fine sand fried eight treasures made in Yuanzhou. The craftsmanship is perfect, the taste is perfect, and it is impeccable.

Director Wang also noticed a small phenomenon as he ate. At first he thought it was an illusion, but the more he ate, the more he felt like this. That is, when he ate this dish, he liked more grape kernels and green plums and less date lilies. The sourness will be a bit stronger than usual, and the relative sweetness will be reduced a bit.

When I first took the first bite, I was conquered by the perfect taste. I didn't taste it carefully, but the more I ate, the more Director Wang realized that this is his favorite ratio of sweet and sour.

"It shouldn't be a coincidence?" Director Wang looked at Yuanzhou's busy figure, his heart turned overwhelming, his face was still calm.

As long as people who know how to cook, or even those who are more proficient, will know how incredible it is if Yuanzhou can really grasp the taste preferences of diners without asking.

Although Director Wang felt nonsense, but this matter was taken for granted by Yuan Zhou. It seemed very contradictory, but it was inevitable.

Thinking a lot in his mind, Director Wang didn't move slowly, relying on the matching spoons, chopsticks and spoons were used together, left and right opened and closed, to complement each other, he alone fished more than half of the beets into his stomach.

It is worthy of a good brain, and he has to pay attention to the art of war.

However, one of the disadvantages of eating too fast is that the pile of plates is a bit too much and it affects the performance!

Yan Xiliang noticed the situation next to Mao Xiong and the others.

Occasionally I glanced over and saw that the two people next to me never had too many plates. This is very curious. Is it because two people eat three or four dishes, too poor?

Then Yan Xiliang was lucky. This time he saw that two people were trimming their tails. After eating, the man with the mustache folded the plates very easily and put them on the long table over there.

"It turns out that I took the dishes myself, no wonder." Yan Xiliang did the same after learning.

Sure enough, the table was empty again, and new dishes arrived.

This time it is Horting's warm mixed loin. This dish is a typical example of high-end dishes made from low-grade ingredients. It is famous for its meticulous knife work and exquisite cooking.

"It smells so good." Gan Zhong sniffed, eyes moving with the movement of the dishes.

This dish was served with hot oil, so when it was placed on the table, it was still chanting.

You can see some oil beads tumbling on the plate at close range, which results in a very overbearing fragrance and very attractive nose.

And Huo Ting had already squeezed between Director Gan Zhong and Director Wang, otherwise, although he ordered this dish, he would definitely not be the first one to eat.

Even though I have already experienced Yuanzhou's knife skills before, I can't help but want to admire Yuanzhou's knife skills when I see this plate of warm waist silk. It is really great.

Whether it is waist silk, fungus silk or lettuce silk, the thickness is the same as that of the fans, whether in length or width, and the fans used here are extremely thin, which is a little thicker than the pinhole. What is rare is that even such a thin waist silk has no trace of breaking, and each one is very intact.

It's not that no chef can make all the filaments have the same thickness, but the thickness of the fan must be at least the thickness of a large needle, otherwise it will easily cause the waist to break.

Huo Tingrao's mentality is stable no matter how stable he sees this dish, he can't help but want to scold his mother, not because Yuanzhou is too good, but because he is not good enough, and the distance is too long, let alone chasing. Not everyone is Chu Er Lengzi.

Pick up a plant and put it in your mouth. The first feeling is fresh and spicy. This spicy is not the spicy of chili, but the spicy of minced garlic. The second feeling is that it is crispy. Whether it is shredded waist or shredded fungus, shredded lettuce It has a very crisp and tender taste, and the fans are a little bit sticky. The match is perfect. It tastes crispy and refreshing, and the lips and teeth are delicious.

And although it is a cold dish, it is not cold, but warm. It doesn't feel cold or hot when you eat it. It's just right, like this dish, just right.

"There is no peculiar smell at all, and it is more crispy, it is really delicious." Miao Zhonghua liked this dish very much.

He is fat on everything he eats, so he especially likes to eat visceral things. In his words, there must be less fat, and he is not afraid to eat more!

It is well known that if the pork loin is not done well, there will be an odor. Even if many skilled people remove the odor, I don’t know if there is still a little odor left behind.

This Yuanzhou dish has no such concerns. There is no other saying other than good taste. Even after swallowing, there is still a little bit of numbness and a little bit of spicy left in the mouth, and there is no other taste.

"I also think it's pretty good." Director Wang also liked this dish very much.

Warm mix is ​​a unique way of mixing dishes in Qin cuisine, and among them, warm mix waist shreds is the most common and rare. It is easy to make, but it is very rare if done well.

Even the last oil poured in is considered just right by Yuanzhou. After the vegetables are absorbed, there will be no oil residue on the bottom of the plate. This can be achieved. At present, Yan Xiliang has not seen such a perfect one.

Every dish comes up and everyone eats together. Although you have to comment on it from time to time, the sound is very small and will not affect others. Although there are few people like them, everyone has had it in the God of Kitchen Store. For the first time, so the diners are not surprised.

Of course, eating is rushing to eat more delicious, so the original very delicious dishes, five people rushing to eat together, it feels more delicious, one dish comes up, the CD is within a few minutes, and then another dish comes up the same. The end.

Of course, you can’t grab food from Wuhai. It’s not a question of whether it’s delicious or not, but whether you can eat it. After all, the title of Xiaodian’s King of Rice Buckets is not a mere name.

It didn’t take long for the dishes to be served almost, and basically the last one was left. Now Director Wang’s dish came first, because he ordered the most and served the fastest. His last dish.

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