Gourmet Food Supplier

"Ka Cha, ka Cha"

One river shrimp after another, Yuan Zhou ate very quickly. The amount of the plate was actually not much. Very soon, the bottom of the plate could be seen. The bottom of the plate could be considered clean, with only a little black gravy and oil stains. This also fulfilled the rule of not leaving any marinade on the plate.

"The most important thing about fried river shrimp is the heat control. The taste is salty and sweet. It's not bad, but it's worse than I thought." Yuan Zhou took out a notebook and wrote down his feelings on it.

"What do I feel is lacking?" Yuan Zhou knitted his brows and thought.

Although the system didn't have a reward for Shanghai cuisine yet, there was a certain connection between Shanghai cuisine and Jiangsu cuisine. Moreover, with Yuan Zhou's current culinary skills, it was very easy to find out the advantages and disadvantages of Shanghai cuisine.

After thinking for a short while, Yuan Zhou got it and wrote it down in his notebook.

This time, Yuan Zhou mainly wanted to eat the dish of green fish with bald lungs. The person who invented this dish was exactly Lao Zhengxing.

It wasn't winter when the black carp was the most plump, so the taste might have been greatly reduced.

The so-called green fish with bald lungs was actually just the fish liver. The appearance of this dish was also a coincidence.

Black carp was widely used in Shanghai cuisine. At that time, in Shanghai, many restaurants and stalls would sell things made from black carp, and fish liver was also noticed by people.

There was only a small amount of fish liver for a fish. If one wanted to make a dish, they would need a lot of fish, at least fifteen.

A very fresh and fragrant taste came over. The waiter brought over a snow-white plate, and the fragrance came from the plate.

Yuan Zhou knew that the dish he was looking forward to was here. As expected, the girl carried the plate to the table in front of Yuan Zhou and said,""Qing Yu has no lungs. Please enjoy your meal."

After saying that, he deftly picked up the empty plate, added some tea, and left quietly.

They were golden in color and were oval in shape. Apart from the occasional bits that fell off, they looked intact and could be considered intact.

"It's because I was too slow when stir-frying and the angle of the pan rack was wrong, which caused it to be a little scattered. But overall, it's still fine." Yuan Zhou carefully observed for a while before he picked up the chopsticks and tasted it.

It was extremely tender, even more so than soft tofu. He didn't even need to bite down on it. As soon as he touched the warm mouth, the fat and delicious taste spread in his mouth. The rich texture made him feel very fresh, but it wasn't greasy at all.

Yuan Zhou's principle was to finish all the dishes he ordered. After he finished each dish, he would jot down his feelings, the advantages and disadvantages of the dishes, and the areas that could be improved in a small notebook at the side. Of course, he didn't act too ostentatiously and kept a low profile.

After Qing Yu and bald lung finished tasting, it was the turn of the grass-head circlet.

In fact, among the three dishes, the most eye-catching and lustrous one was definitely the circle of straw.

It was still a delicate white porcelain plate, and the snow-white color made the layer of green at the bottom of the plate stand out. On top of the green, there were circles of thick oil and red sauce, making the layers of color very distinct.

Grass was a dialect of Shanghai, and its scientific name was alfalfa. Clovers were dark green in color, and together with the thick and soft round pig large intestine, it could be said to be a combination of light and fat.

Yuan Zhou ate quite contentedly. When he paid the bill and prepared to leave, he got up and heard someone greeting him.

"Are you head chef Yuan?"

It was a man's voice. Yuan Zhou turned his head and found it was a middle-aged man in his forties. He looked a little familiar and should have met him before. However, the awkward part was that Yuan Zhou couldn't remember his name.

"I'm yuan Zhou,"Yuan Zhou could only answer.

"I'm gu Xun. The last time we met was at Gaogou society." The man took the initiative to tell her his name and the place where he would meet her.

Yuan Zhou recalled that Gu Xun was a famous chef of Shanghai cuisine. The question he asked in Gaogou restaurant was,"how can a cuisine better highlight its own characteristics?"

"Head chef Gu, you also come here to eat?" Yuan Zhou immediately greeted him when he recalled it.

"Yes, I come here often to eat." "Head chef Yuan, you should have told us that you're coming to Shanghai," Gu Xun said. "It would have been easier for us to arrange a welcome banquet."

"Because it's only a temporary stop." Yuan Zhou explained.

"I know." Gu Xun put on an 'I understand' look and said,""Then I won't bother you anymore. However, the next time you come to Shanghai, you must let me know. I will do my best to be the host."

Although Gu Xun was older than Yuan Zhou, he was very respectful to Yuan Zhou. This was Yuan Zhou's reputation in the cooking circle.

After some small talk, Yuan Zhou went back to the hotel and took out the notebook he had just taken down notes in. His restaurant was still lacking a leader.

Since he didn't stay in Shanghai for long, he didn't tell Shen Min. After all, it wasn't a Saturday or Sunday, so Shen Min should still be working.

As he had booked the high-speed rail to Gusu city in the evening, Yuan Zhou booked an hourly room. After dinner, he would take a short nap and then set off.

It was very fast to take the high-speed rail from Shanghai to Gusu city. Almost as soon as Yuan Zhou thought about it in his mind, he heard the broadcast saying that he was going to get off the train.

The next day, he was going to the cold Mountain temple. The hotel that Yuan Zhou had chosen was not far from the temple. It was already quite late when he arrived at the hotel.

In order to be spirited tomorrow, Yuan Zhou went to bed early after chatting with Yin ya for a while, which was unprecedented. He was much earlier than usual.

"The cold Mountain temple outside Gusu city, the bell rings at midnight to reach the passenger ship." It could be said that this poem helped the cold Mountain temple and also helped Zhang Ji. In Yuan Zhou's opinion, it was a poet who met beautiful scenery and helped each other.

There were many historical sites in Cold Mountain temple, and there were also many steles and broken steles. The area that Cold Mountain temple occupied was also extremely large, at least much larger than that of pure temple.

Rows upon rows of yellow walls and cornices filled the temple with an ancient charm. The ancient trees in the temple towered into the sky, and it was quiet and solemn.

"It's really a big temple. " Yuan Zhou said.

In order to come to offer incense earlier, Yuan Zhou got up very early. He got up according to his usual training time and ate some special breakfast without exercising before walking over.

Yuan Zhou knew of the famous "Hanshan Temple" on the internet. The two eminent monks were from Hanshan Temple.

Yuan Zhou wasn't familiar with other things, but he was quite familiar with these few sentences. They had been passed down for thousands of years and couldn't be faked.

The woods were ancient and dense. It was quiet and solemn. Yuan Zhou felt very comfortable strolling among them. However, it was still very important to complete the mission of the system. Therefore, he went to the main hall at once.

After praying, Yuan Zhou also visited the portrait of Sauder of Mount han. Then, he walked around the temple and looked at most of the places before leaving. This delay lasted until noon.

The plane ticket was in the afternoon, so there was still time for lunch.

Yuan Zhou didn't tell Wang Mingjie and the other registered customers that he was going to Gusu city. He was here for a private matter and didn't want to trouble others.

However, he couldn't go back without eating some of Gusu's famous dishes. As the director of the Jiangsu cuisine Association, he still needed to understand the level of the chefs here.

Yuan Zhou specifically found a famous restaurant and ordered several famous dishes, including the snowflake crab Dipper, the fat lung soup and the sauce recipe.

The heat control, knife skills, and the side dishes were all considered well. However, what Yuan Zhou didn't know was that he was recognized the moment he entered the restaurant.

……