Chapter 1113 Can be more abundant

   "Okay, let's try it!" Clara responded, and couldn't wait to raise her fork and fork a piece of Dongan chicken.

  As the top of Hunan cuisine, Dong’an chicken is one of the national banquet menus.

   Freshly slaughtered and cooked Andong chicken, chopped into pieces and placed in the middle of the white plate, the brown and oily sauce is mysterious and delicious.

   Scattered goose yellow **** shreds and a pinch of green coriander leaves are sprinkled on top, exuding a seemingly non-essential fragrance.

  The white chicken is oily in color, just looking at it, it is called the tongue to produce fluid.

  After the entrance, with a light bite on the teeth, the plump and delicious chicken immediately shed plenty of juice. Instantly, the mouth was attacked by the overbearing sour taste, and the saliva instantly overflowed.

  This sour taste is domineering, but does not irritate the person's teeth.

  The vinegar for making Dongan chicken is simply brewed by ourselves. In addition to sourness, it also has a hint of sweetness. The two flavors are fused and intertwined, bringing a different kind of enjoyment to the taste buds.

  Followed by the tenderness of the chicken and the hot and sour melted into the meat.

  Too delicious, this taste is too enjoyable.

  I never knew that animal carcasses would be so delicious. No wonder the empires liked to eat the carcasses of animals and plants, and she liked it too.

  A piece of chicken belly, Clara's eyes lit up, "Hurry up! This chicken-called animal carcass is so delicious!"

  "This thin strip is delicious too!" Alberta. Froude also has his favorite food. What he introduced was a yellow braised shark fin. Shark fin is really nothing to eat. If you want it to be delicious, it depends on the soup.

  The broth made from more than ten kinds of ingredients, after adding shark fin, stewed and thickened, will it present a mellow, juicy, thick aftertaste color and fragrance.

  As for the taste, smoothness is better.

  No one answered, there are so many good-looking, smelling and delicious dishes on the table. Every time they taste, Clara and the others have a deep understanding of the delicious sentence.

  They took a look at the corpses of animals and plants that they were disgusted with before. The taste of the dishes really shocked them. Thank you (the temple) and yourself (below) for passing by the Imperial Capital Star in the sky, and take a look at it on a whim.

   When he smelled the peculiar smell of Jian’s Xiaolou, he chose to come in.

  If not, they will not have the opportunity to taste these delicious dishes.

  The people of the empire are so happy that they have such delicious food every day.

  The eight Alsaces who danced with their forks quickly, are not picky about eating, not picking the taste, all dishes are delicious, and they can accept any taste.

  In short, I just watched them eat one and praised the deliciousness, and then sighed that the empires are really happy, so happy.

  诶, I haven’t eaten any good food.

  "Some of you came too suddenly, and there is no time to prepare more abundant dishes for some of you. These will be eaten first..."

   Grover. His Royal Highness Goldsmith just swallowed a piece of braised pork. He could no longer maintain the arrogance of a higher civilization. He looked shocked and looked at the brief, "Can it be more abundant?"

"can!"

   spit out a word in a short and loud voice, self-belief, "My Chinese family has eight major cuisines, four major flavors and countless local snacks. Take the eight major cuisines as an example, I can't eat all the dishes in a single cuisine in a year.

  There are representative dishes for each type of cuisine, such as the lion head in Huaiyang cuisine, the boiled cabbage Gongbao chicken in Sichuan cuisine, Dongan chicken in Hunan cuisine, the Buddha jumping over the wall in Fujian cuisine, etc..."

  “In addition to the above, there are various pastries, dairy products, fruit products, flour products in the recipes of the Chinese people. The ingredients are different, and the taste and texture of the food produced are also different..."

  (End of this chapter)