You should know that Yuanzhou is very focused when cooking and can take time to take a look. Yin Ya was the last one to receive this treatment.

Of course, Qin Minghao didn't feel any joy, he was thinking about the food he just ordered.

"I don't know how delicious the food here is. Compared to the dishes made by the Michelin three-star chef, it should be similar, so famous." Qin Minghao thought quietly.

I don't know why, many people have a blind pursuit of Michelin chefs.

It seems that many people think that the watch industry is strong abroad, and they really don't believe that the cardinal director of a famous watch brand is from Huaxia.

If the Michelin three-star knew Qin Minghao’s ideas, they would all want to let them go. They would still run and hope to compare with Chu Xiao. Compared with Yuanzhou, they would be shocked to doubt that life is all trivial things, as in the Mariana Trench. They feel that the trench is still cordial, no matter how deep it is, it has an end, but it is not here in Yuanzhou.

Whenever you feel that you have fully understood Yuanzhou’s strengths, you will soon find that people have improved. This is really...unspeakable feeling

Don't look at Qin Minghao's thinking as if he started a marathon. In fact, it didn't take long. Soon the first dish came up, it was fried to the lungs.

This dish itself will not take long at all, it can be served directly, because it is not only in Tibetan cuisine, but also in Xinjiang cuisine. It is a special dish of Uyghur people, its name and processing method. Slightly different.

For example, this dish in the Tibetan people was fried and wrapped in something. In order to ensure a fresh taste, the lung filling was done before, but the frying process was just completed, so it took two minutes. Time, the dishes served are also steaming hot.

The peculiar oily scent permeated the entire tip of the nose after the frying, making people feel that the mouth and tongue were producing fluid. It was Qin Minghao who smelled this scent involuntarily involuntarily sniffed with some suspicion and uncertainty at the beginning.

"Good fragrance!" Qin Minghao whispered.

Then I focused my attention on the dish. This dish is made with lamb lungs, but so far, I haven’t smelled lamb mutton, but it’s true that the smell of burnt aroma is real.

Use chopsticks to pick up a piece, about half the size of a palm. This should be considered a relatively large dish, but because of the exquisite presentation, there is no trace of roughness at all. On the contrary, it still looks good, at least Qin Minghao thinks so. .

"Click"

One bite, the outside is burnt and crispy, the inside is fresh but not greasy, and there is a little tender feeling, because the freshness of the lamb is perfectly combined with the fragrance of flour and ghee, which is very delicious.

Originally, deep-fried filling lungs was a cold dish, but Yuanzhou improved it a bit, and felt that this kind of hot food would better reflect its fresh taste.

"Huh huh? I didn't expect that deep-fried filling with lung heat would be too delicious!" Qin Minghao ate it hot for the first time. It used to be cold, after all, it was cold.

Since he was a child, he has grown up alone, and naturally there is no food for his elders to cook. This dish can still be eaten in a restaurant after he can feed himself, and the food will naturally be cold.

Because it was just fried, although Yuanzhou has already counted the time, it was slightly hot to the extent that it made people feel hot and reluctant to let it go.

"Sigh... It's hot, it's delicious." While eating, Qin Minghao disliked the chopsticks in his hand, so he started directly and grabbed it.

In Tibetans, whether it is eating tsampa, highland barley cakes or beef and mutton, many of them use their hands as tableware. Therefore, Qin Minghao feels that his hands are the most reliable. After a chopsticks procedure, it feels a lot slower. , Delay him eating.

Of course, it didn’t take long to eat, and it was gone. The plate was empty. I just touched the empty plate and thought it would be full of oil in my hand, but it didn’t. It just didn’t even have any remaining oil stains. The fallen residue is gone.

"Boss Yuan is a bit stingy, even if the weight is small, there is still no residue left. It really prevents those who like to lick plates from living." Qin Minghao whispered.

Then his attention was drawn to the side, seeing the young man standing next to him eating white chicken. The original jade-white chicken was dipped in a special sauce, and the bright red color immediately rendered the original single chicken, beautiful color, People don't need to taste it and think that the taste of this chicken should be quite good.

"The chicken looks good too." Qin Minghao stared at it several times.

The young man who provoked him felt his very warm gaze and immediately conditioned half to hug the plate and dipping dish to his side. This was a habitual action.

Although I have never encountered Wuhai, the tradition of grabbing food at the God of Cookery will make every new diners quickly learn to protect their dishes.

Qin Minghao is a bit inexplicable, is this posture because he is afraid of him?

It was inexplicable. Qin Minghao glanced at the chicken again before turning his head back: "Boiled chicken tastes just like that. I heard that the braised chicken tastes quite good, or else you can try it afterwards?"

In fact, Qin Minghao didn’t eat chicken before, and I don’t know where the habit is that chicken is definitely not tasty, beef and lamb can be accepted, pork is also a lot, ducks are no problem, only chickens are not his relatives. gaze.

This time seeing chicken is the first time he has the urge to eat, so Qin Minghao intends to satisfy his stomach's requirements. After all, he made a lot of money to make his life better.

Before Qin Minghao could imagine the taste of chicken, his next dish came up, it was blood sausage.

This dish is a special dish in the north. It is found in many places, especially some ethnic minorities, such as Manchus, who use white meat and blood sausage as a sacrificial tribute to show its status.

Of course, Tibetan blood sausages are naturally different. They use good yak meat and beef blood. Looking at the beautiful color, Qin Minghao knows that the yak meat used is definitely of top quality.

"Is this holding and chewing?" Qin Minghao was a little puzzled.

The blood sausage that came up was about the length of the forearm and was placed in a circle on a snow-white plate. The outermost circle was surrounded by a circle of green vine-like branches. There was no other decoration except this one. The red, white and green contrasted beautifully. It looks good, but is it not so good if it looks good?

Qin Minghao didn't complain about anything with the delicacy of the previous deep-fried lungs, but frowned slightly, reaching out his hand and really planned to pick it up.

However, when Qin Minghao's finger touched the blood sausage, the blood sausage spread out with the slight force of the fingers like dominoes.

Then he felt as if there was a flower blooming in front of him. The petals opened slowly. At the beginning, they were still a flower bone. Slowly, the petals were petal after petal, until they bloomed, the blooming posture made people feel that it was definitely a flower at this moment. The best moment in life.

And the blood-red color lined the outer emerald green vines like branches and leaves, like safflowers blooming in the green bushes.

"Artwork?" Qin Minghao sighed with low emotion.

...