Punch: From third-rate anchor to top chef

Chapter 15

At this time, the fourth course was also served.

This time the young lady serving the dishes was wearing a concubine-colored cherry blossom dress.

Concubine color, the sun breaks through the water, and the distant rays enter the water, half of the river is rustling, and half of the river is crimson.

The fourth course is Bazhen Vegetarian Dumplings.

On the concubine-colored long plate were three steamed dumplings of different colors, which were about the same size as the steamed dumplings in S county snacks.

Pale yellow, turquoise, light blue.

The color is not bright, it should be the skin made of natural pigments.

Li Xiao picked up the light yellow steamed dumpling and put it in his mouth, biting it down, Li Xiao frowned.

It was too dry, but he is not a picky eater, so he swallowed it whole.

He pointed the remaining half at the camera,

"This eight-treasure vegetarian dumpling is a bit out of standard, although the fillings inside the dumpling are complete."

"There are vermicelli, carrot shreds, cabbage shreds, fungus shreds, mushroom shreds, mung bean sprouts, gluten shreds, and dried fragrant shreds."

"But the taste is too bad, it's dry, and I feel stuck in my throat after eating half of it."

But Li Xiao is not a picky person, so he picked up and pulled all the dumplings into his mouth.

"Look, the mouth is not good, but the body is very honest!!"

"Haha, I was wrong before. The anchor probably took money from other people to step on the stage. I looked at these colorful dumplings and thought they were pretty good."

"I support the anchor, because I have eaten it before, and it is indeed too dry, with no juice at all. Fortunately, it is served with tea, otherwise I really can't eat it."

After eating Bazhen vegetarian dumplings, the fifth dish followed.

The fifth lady is wearing a gamboge yellow cherry blossom dress, the gamboge is more beautiful than the earthy yellow, like the clouds in the early spring of April, changing in the bright light.

The fifth course is hand-rolled noodles with mountain mushrooms.

The container for the noodles is a large garcinia-yellow bowl. The bowl is very large and there are very few noodles.

Li Xiao pointed the camera at the noodle bowl and introduced

"Hand-rolled noodles, as the name suggests, are noodles rolled out by hand, and the kneaded noodles are rolled out first."

"Then stack it up, and then use a knife to cut into thin noodles or wide noodles according to personal preference."

"This is obviously wide noodles, and the master added a small amount of spinach juice when making the noodles."

"It makes the noodles green, and it looks really good with a layer of wild mountain mushrooms that have been deep-fried to a brown-yellow color on the wide noodles."

While introducing, Li Xiao picked up a piece of wild mountain mushroom and put it in his mouth.

Li Xiao swallowed the mountain mushroom and continued

"Fragrant, glutinous, chewy, and the mountain mushroom has a strong taste. The fly in the ointment is that it seems to be slightly over-fried, and the corners are a bit bitter."

Take another sip of noodles,

Li Xiao closes his eyes
"Jin Dao, the spinach noodles should be boiled and then put in ice water. This noodles should be called Hand-rolled Spinach Cold Noodles with Mountain Mushrooms."

"Although the noodles are very strong, the taste is very light, and the saltiness and spinach taste are not enough. Even if it is paired with mountain mushrooms, the taste is still not enough."

After eating a few dishes, Li Xiao understood why the system only rated Zhizhu as 3 stars.

The appearance, presentation, color matching, and nutrition are all very well done.

However, the original taste of the food has to be compromised because of the above factors.

The frying time of the mountain mushrooms can be shortened, but in order to make the color look good, it is over-fried.

The same is true for spinach noodles. In order to match the garcinia-yellow noodle bowl, the spinach juice can only be put in less, so that the color of the spinach noodles can be more beautiful.

It's a pity, Li Xiao shook his head secretly.

Then came the sixth course.

The young lady in a tuó yán (tuó yán) kimono served the dishes.

Blush, the appearance of blushing after drinking, also generally refers to blushing, also known as blush.

Sishi, Yuzhong, also known as Riyu, Yuzhong is not in the middle, so it is called Yuzhong.

At this time the sun will not be full,

Keeping warm is like drinking a cup of thin wine

drunk in the sky

blushing
The poet Su Shi also wrote poems,

The rosy face jade bowl holds the slender,
Disorderly spot the remaining flowers and spit out the green shirt.

Singing and swallowing water and clouds to calm the courtyard,
The dream is startled by the pine snow falling into the empty rock.

delicate woman

snow in the mountains

and steaming tea
It is an intoxicating scene

Sishi's scene

It is the intoxicating blushing red
The sixth course is mapo tofu

Mapo tofu is served in a camel red dish, red pepper, white tofu, yellow dried tofu, and green chopped green onion are very beautiful.

The normal mapo tofu is to add minced meat, but this is vegetarian, so the dried tofu is added.

The taste is quite satisfactory, neither good nor bad. Similarly, the appearance is better than the taste.

Fortunately, the portion was not much, and Li Xiao quickly finished eating it.

The plates were quickly removed, and the seventh one followed.

At noon, also known as Rizheng.

within a day

Noon is the time when the sun is at its fullest

like rouge,

Rouge, the color of passion
Coloring at noon
face of beauty

beauties

Flowers are passionate, beauty is passionate
Everything in the world is also passionate.

The lady in the rouge-colored cherry blossom suit put down the seventh course.

For the seventh course, Li Xiao chose beef mushroom and matsutake soup.

A small rouge-colored soup bowl, a small golden spoon, filled with clear mushroom and matsutake soup.

Half a porcini mushroom floated in the middle of the soup bowl, and the porcini mushroom was sprinkled with finely chopped white matsutake, like an isolated island in a lake, covered with finely crushed white snow.

Li Xiao couldn't help admiring
"The artistic conception of Zhizhu's dishes is really beautiful, very beautiful, but the taste is, indeed, hard to say."

"Of course, it may also be because the appearance of the dishes and the color matching are really good, which raised my psychological expectations. As a result, the greater the hope, the greater the disappointment."

After speaking, Li Xiao picked up the small golden spoon and scooped up a spoonful of clear soup.

Although the soup exudes heat, the temperature is not very high, just right for the mouth.

The first impression of the soup is that it is fresh, very very fresh, it is the umami taste of the food itself, it is definitely not any strange freshness enhancer added, the taste is very mellow, and the flavor is also strong.

Li Xiao squinted his eyes, and picked up a spoon. The soup entered his mouth. Li Xiao's tongue twirled in his mouth. This beef mushroom and matsutake soup was surprisingly delicious.

The soup is very clear, but the taste is very delicious.
Fresh porcini mushrooms and matsutake, this soup can almost erase all the shortcomings of the previous dishes.

Li Xiao gave a thumbs up to the camera
"Delicious, quite a good soup, so fresh, I never thought that a vegetarian soup can have a umami taste that even broth does not have.

"Because there is no meat, there is no meat-specific fishy smell. There is no ginger in this soup to remove the fishy smell, and the taste is very clean."

"The flavor of the white truffle is very special and indescribable, but it is really good. I highly recommend this soup."

The barrage soon became more numerous.

"This fucking host, I don't even know if I should go to this restaurant. Sometimes it tastes good, and sometimes it doesn't taste good."

"I think, you can still try it. You can eat 258 such beautiful dishes for only 12, and the photo alone is worth the ticket price."

"That's right, what you said upstairs is good. It's only 12 for 258 ladies at a time. It's simply too cheap. I've already decided to go, and no one can stop me."

"I suspect a car is being driven upstairs, but there is no evidence."

The following dishes continue.

For the eighth dish, the young lady in a Shuitianbi cherry blossom suit brought the dish up.

Sky water green, light cyan.The name of silk dyeing in ancient times, it is said that it was dyed by the concubine of Li Yu, the empress of the Southern Tang Dynasty.

Five Dynasties "Stories of the Five Kingdoms" volume:
blue sky,
Because Yu's wife dyed green jade,
the evening dew in the atrium,
stained with dew,
Its color is very good,

Hence the name.

　If you feel poisonous, skip directly to Chapter 51

　　
　
(End of this chapter)