Gourmet Food Supplier

Although it was called "three delicacies", there were definitely more than three kinds of dishes. The origin of the name was mainly from three kinds of dishes: Flower branches, fresh shrimp, and pork.

The three flavors were mixed together with some chicken liver and chicken gizzards to increase the freshness of the chicken meat. One could imagine how fresh the soup was.

A big bowl of soup was served. It was really big. There were two ears on the side to prevent people from scalding their hands when serving it. The surface of the soup was painted with a rich and blooming flower, but the inside was snow-white. With the snow-white soup, it was unknown whether the soup or the bowl was white.

There were golden meatballs, snow-white tofu, black fungus, green chives, and some other side dishes. They were colorful and fragrant. The rich ingredients formed a contrast with the extremely simple snow-white bowl wall. Then, there was a rich and magnificent pattern on the outside. One complex, one simple, and one complex, overlapping each other, giving people a feeling of rich layers.

"This smell is too fragrant. Even if you put in spices, it won't have this effect. It's not just fragrant. There are layers to the fragrance. It's fragrant and long-lasting, contains but doesn't reveal anything, rich but doesn't rot, fresh but not greasy. It's the best." Gan Zhong mumbled to himself. What he said was the description of this dish in ancient books.

In fact, he had studied the eight Treasures of Qin cuisine for a long time. He had tried to restore it many times and had eaten it made by many chefs, both famous and nameless, but only a few of them were to his liking.

Therefore, gan Zhong was quite proud of this. This was because the eight Treasures that he had restored were definitely based on the foundation of historical materials. Even if he did not restore 100% of them, he could still restore 60 to 70% of them. He felt that the remaining points were a problem with the description.

The writing style of the ancient people all knew that one point of beauty could be written ten points.

In fact, gan Zhong's idea was quite good. If he couldn't complete it himself, he could just take it that the ancient people's descriptions were too exaggerated and wouldn't be too conflicted.

He was not like Wang Huai, who had been studying how to dissect an ox with a butcher. He had been in a dilemma for most of his life and finally had to rely on Yuan Zhou to get over it.

As soon as Yuan Zhou's dish was served, gan Zhong immediately knew that the records were not exaggerated.

While gan Zhong was sighing, Yan Xiliang and the others had already gathered around the dishes and started eating.

The most eye-catching thing was definitely the Golden meatballs of the same color and size. When one was picked up and put into the mouth, the surface was crispy, and the inside was soft and tender. There was also rich gravy flowing out. It was very delicious. It was crispy on the outside and tender on the inside.

"After eating, the pork still has a faint fruit fragrance. It doesn't taste like it's marinated with fruit, but rather like a pig that grew up eating fruit? That shouldn't be possible. Only a lunatic would let a pig grow up eating fruits. " Yan Xiliang muttered in his heart.

The system expressed that it had been offended.

He had been a chef for so many years, but he had never seen a pig that grew up eating fruits. Occasionally, he would feed the pig some watermelon rinds, but that was definitely for the sake of having a sumptuous meal. Who would feed the pig with fruits for no reason? there were not enough people to eat. It was already good treatment to be able to eat good feed. It was also very good to be given a bath or something.

Yuan Zhou didn't know that Yan Xiliang had such a doubt. Otherwise, he would have told Yan Xiliang that there were not only pigs that ate fruits, but also the pigs that were nutritious because of the combination of various fruits. Moreover, the pigs also needed to be massaged by professionals, which were all routine operations. As for the regular psychological counseling, it could be postponed.

"I thought that the black fungus would have a strong taste after being boiled in the soup, or maybe it would be softer. But when it entered my mouth, I realized that it was fragrant, crisp, and tender. It was different from the other ingredients and was especially delicious." Miao Zhonghua had a special love for mu er.

"I think the taste of this chicken liver is quite good. It's soft and glutinous, the heat control is just right, and the soup is soaked in it. Coupled with the freshness of the chicken itself, it's very fresh and tender. It can even be said to melt in the mouth." Huo ting said.

This time, director Wang didn't say anything. He picked up his chopsticks and reached for his bowl. He didn't care about meat or vegetables, he ate whatever he picked up, and his mouth moved especially fast. If you looked closely, you would find that if others ate one piece, he could eat two pieces.

Therefore, when gan Zhong recovered from his shock, only half of the large bowl of dishes was left.

"You guys eat slowly, I haven't started yet." Gan Zhong shouted as he picked up a spoon to try the soup.

None of them had a spoon, so gan Zhong could try it first.

The spoon was an ordinary white porcelain spoon. You could see it after scooping a spoonful. It was different from the ordinary milky white. It was whiter and had a pure white feeling. It did not have a transparent texture. On the contrary, it seemed very heavy, as if there were many things hidden inside. In fact, there was nothing.

He put the soup into his mouth, and the delicious taste exploded in his mouth. The rich and mellow fragrance was not a single fragrance, but a compound taste.

There was the local chicken, the freshwater seafood, and the flower seafood. No matter what kind of umami it was, just one was fresh enough. Now, there were three kinds mixed together. One could imagine how fresh it was.

In addition, the rich taste of the pork was mellow and smooth. When the freshness reached a certain level, it would not rise but slowly calm down. It was like a piece of music that was first impassioned, then followed by the whimpering of a spring, with high and low voices, and well-arranged.

After swallowing it, the fragrance lingered in the mouth and the aftertaste was endless. It made people feel that even if they drank a large bowl in one go, they wouldn't feel tired.

That was what gan Zhong thought and what he did. Taking advantage of the time when everyone was putting food into their mouths, he directly picked up the large bowl and gulped it down. As he drank, he even took the time to eat a meatball or a piece of tofu. He was very relaxed.

Of course, even if other people wanted to eat it, they couldn't snatch it from his hands. If they weren't thick-skinned enough, they could only watch. Not long after, the next dish was served.

Stir-fried Eight Treasures with fine sand!

In fact, this was a sweet tooth, evolved from the eight Treasures sweet rice. The historical figures related to it were eight wise men, such as uncle, conflict, and others. During the Zhou Dynasty's Zhou Dynasty, they joined King Wu and were known as the "eight scholars of Zhou".

The eight scholars of Zhou actively participated in the struggle to destroy the Shang Dynasty and cremated King Zhou. At the celebration banquet, the Imperial chef used eight kinds of precious combined vultures and doused it with Hawthorn juice that was as red as fire, meaning "cremate the king of yinming from the eight scholars of Zhou."

This was the origin of stir-frying Eight Treasures with fine sand. Moreover, this dish needed to be steamed first and then stir-fried, which was very cumbersome and had high requirements. It was not easy to make it soft and loose without being crumpled, scorched, and burned.

However, as soon as the plate was served, everyone could tell that it was a very authentic and standard dish.

The surface was smooth, and the color was red. There were all kinds of dried nuts among the rice. Even if one didn't eat it, one could see that the rice was very soft and mushy. However, it didn't change color or get rolled up. It was just that it was very beautiful.

With a pick of the chopsticks, a piece of rice dumpling mixed with dried nuts and rice was picked off the plate. Director Wang quickly put it into his mouth.

……