Shenhao started after the college entrance examination

According to An Liang's understanding, the snow-flake chicken soup of Gu Shu Pavilion is equivalent to splitting into multiple projects, so the project is outsourced to reduce costs, so the price is cheaper.

In fact, it is true!

Making snow-flake chicken soup not only requires superb cooking skills, but also troublesome in the stage of handling ingredients, which also requires considerable energy.

If the work of the ingredient preparation stage is outsourced, a lot of time and energy can be saved.

Now the famous chef Ye Ming of the state banquet only handles the cooking process, so the price is naturally reduced.

When An Liang ordered the snow-flake chicken soup, Song Qian and Ning Ruoshuang arrived at the Jianmenguan box, and the two of them sat next to Zhao Wanxi directly.

Zhao Wanxi shared the menu with the two, "Shuangshuang, Qianqian, see what you want to eat."

Ning Ruoshuang did not express any opinion. In order to maintain her figure, she usually eats less at night.

Song Qian looked at the introduction of Snow Chicken on the menu and the introduction of Ye Ming, the famous chef of the state banquet. She was a little surprised, "Is he a famous chef of the state banquet?"

Ning Ruoshuang also showed a surprised look.

For Ning Ruoshuang and Song Qian, under normal circumstances, it is difficult for them to contact the famous chef of the state banquet.

"He is indeed a famous chef of the state banquet." Zhao Wanxi responded affirmatively.

In fact, Zhao Wanxi really checked the information of Master Ye Ming, and confirmed that Ye Ming was indeed the chef who cooked the Snow Chicken dish in the 2019 state banquet.

Everyone stopped after selecting 8 dishes. They all knew that An Liang didn't like to waste.

Waiting for the tall waiter to leave the Jianmenguan box, Song Qian said curiously, "Brother Liang, I think this Xichuan restaurant is a bit unorthodox."

"Ah?" An Liang was puzzled, "What's unorthodox?"

"Why are many of their dishes not spicy?" Song Qian responded.

"For example, the snowflake chicken soup we chose, as well as Dongpo elbow, sweet-skinned duck, and braised fish are all light-flavored dishes." Song Qian gave an example.

An Liang smiled and replied, "This is your inherent impression of Xichuan cuisine. In fact, Xichuan cuisine has many light-flavored dishes in addition to spicy flavors."

"It's just that these light-flavored dishes are very complicated to make, and ordinary restaurants don't have them at all." An Liang added.

"For example, the famous national banquet dishes [Boiled Cabbage], [Bamboo Fungus Liver Paste Soup], and [Chicken Tofu Pudding], etc., are all famous Xichuan dishes, and they are not spicy Xichuan dishes." An Liang also gave examples.

"In addition, the waitress just said that their chef wants to change everyone's inherent perception of Xichuan cuisine." An Liang added.

Zhao Wanxi seconded, "These non-spicy dishes in Xichuan cuisine are indeed very good."

The crowd expanded the issue of Xichuan cuisine to the faction of Xia Guo cuisine.

"Brother Liang, which cuisine is more delicious in your mind?" Song Qian asked.

AnAn Liang responded jokingly, "Are you setting a trap for me?"

"Let's discuss it internally!" Song Qian responded coquettishly, "Besides, everyone has their own taste preferences. If they prefer a certain cuisine, it's just a matter of taste."

"You are right. I am from Shengqing, so I definitely prefer Xichuan cuisine. However, Cantonese cuisine, Shandong cuisine, and Huaiyang cuisine, which are also the four major cuisines of Xichuan cuisine, are actually not bad." An Liang expressed his preference, but also praised other cuisines.

"For example, the soft-shelled eel in Huaiyang cuisine, I like it very much." An Liang added.

Song Qian said doubtfully, "Four major cuisines? It seems to be eight major cuisines, right?"

An Liang responded affirmatively, "At the beginning, it was four major cuisines, and then Zhejiang cuisine, Fujian cuisine, Hunan cuisine, and Anhui cuisine were gradually added, thus expanding to eight major cuisines...0

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"Now Chu cuisine and Beijing cuisine are even brought in, forming the ten major cuisines." An Liang added.

Song Qian immediately complained, "Beijing cuisine?"

Zhao Wanxi and Zhang Zijin also looked a little surprised.

Ning Ruoshuang also looked confused.

Is Beijing cuisine the imperial capital cuisine?

"Sister Wanxi, what impression do you have of Beijing cuisine?" Song Qian asked.

"Roast duck?" Zhao Wanxi said the most representative thing.

Song Qian looked at Ning Ruoshuang again, "Shuangshuang, what about you?"

"Beijing-style pork shreds with soy sauce?" Ning Ruoshuang responded uncertainly.

The main thing is that Beijing-style pork shreds with soy sauce are too ordinary, right?

Zhang Zijin took the initiative to ask, "Does stewed lamb ribs count?"

An Liang replied jokingly, "All of your answers are correct, but they are not representative. Anyway, Beijing cuisine is included in the top ten cuisines, and I think it's just to make up the numbers."

Zhao Wanxi seconded with a complaint, "I think so too!"

Song Qian followed with a complaint, "I think it's like Great Britain is the food king 0.3 country!"

Zhang Zijin smiled but said nothing. []

Ning Ruoshuang listened on the side and raised a new question, "Brother Liang, I'm a little curious. These cuisines have been expanding, why haven't Northeastern cuisine been included?"

"Northeastern cuisine should be quite famous, right?" Ning Ruoshuang added.

Song Qian also asked curiously, "Yes, yes, I think Northeastern cuisine is quite famous. What about iron pot stewed goose, what about pot-wrapped pork, what about pork stewed with vermicelli, and chicken stewed with mushrooms? Aren't these all familiar dishes?"

To be honest, how can such a famous Northeastern cuisine not be included in the top ten cuisines of Xiaguo? .