Food starts with Mapo Tofu

Chapter 483 The True Sense of Return (seeking a monthly ticket)
"These dishes don't look simple to make, but they are actually very skillful. In addition to what I just said, there are peppercorns that need to be added twice to enhance the taste, but it doesn't have to be so troublesome to make at home." Old Tang talked endlessly. Commenting, talking about these are very familiar.

Some of the people on other tables were regular customers, and some were newcomers. They turned their heads subconsciously after hearing Old Tang's voice.

But it seems that today's diners are not familiar with anything, they just glanced at Old Tang silently, and then asked the friends who had dinner with them to look.

Of course, some people didn't know Old Tang, so someone on the table took on the task of introduction.

When they heard about Old Tang's background, they couldn't help but think of the comments the other party said just now, and then looked at the dishes on their table, feeling a sense of pride spontaneously.

"Mom, the second dish is ready, you serve it to the guests first." Chen Nian put the second dish out of the pot, and then Qiao Zhaomei came up to take the plate, and sprinkled the coriander that had been prepared on it.

Then pass it to Feng Honghong.

Feng Honghong came outside with the potted meat and put it on Lao Tang's table: "The potted meat you ordered is ready, please use it slowly."

After finishing speaking, she still turned around and left as before. In fact, she really wanted to listen here. Every time someone praised her son, she couldn't help but want to listen more.

But because the store was too busy, Feng Honghong had to give up this idea first.

Old Tang's eyes lit up again after seeing this dish.

"This is pot-packed meat... I don't even need to eat it. I can smell it sweet when I put my nose on it. If this stuff is cooked well, it's no worse than those delicacies from mountains and seas. Let me tell you that it's the most popular in the Northeast. The dishes here are not abalones, sea cucumbers, shark fins..." Old Tang paused on purpose, and the cameraman asked very wittily after hearing this: "It's not these, what is that?"

Someone praised him, Old Tang was naturally happy, but he grinned happily and pointed to the pot of meat on the table: "That's it, there are also ground delicacies, as well as boiled white meat with pickled cabbage powder, chicken stewed with mushrooms, etc. of."

While talking, Old Tang picked up the chopsticks to pick up a piece of Baorou: "You see, this Baorou is very thin, so as to ensure the taste, and look at the icing hanging on it, isn't it very beautiful? , this icing is too greasy if it is hung too much, and it tastes tasteless if it is too little, and it is not good-looking, but the icing on this pot-packed meat here is definitely this!"

As he spoke, he gave a thumbs up, pouted his mouth in a particularly arrogant manner, and kept nodding his head up and down.

"I suspect that the boss is a rich second generation, and he is very fond of cooking. He went to the local master to learn what he likes to eat. Otherwise, why is there one item on the menu?
My old Tang has traveled all over the world for so many years, and I have basically never seen a store like this one. "

Because most restaurants basically have a main theme. For example, Cantonese cuisine is mostly Cantonese cuisine, and Sichuan cuisine restaurants are basically Sichuan cuisine.

Occasionally, some dishes from other cuisines that are more homely are added, but they will never be the same.

But Honghong Restaurant is different. Although there are more Sichuan cuisines, there are also many other cuisines, and Sichuan cuisine is definitely not the leading role among them.

But after all, they still came to eat this time, so Old Tang quickly turned his attention back to the pot of meat with his chopsticks.

"I'll take a bite first." Old Tang said and put the pot-packed meat into his mouth.

For a moment, the teeth collided with the crispy shell on the outside of the pot-packed meat, making a clicking sound.

"Not bad, the heat is quite good, and apart from the shell on the outside, the meat inside is quite soft and juicy, which shows that the chef has fully marinated the meat before cooking.

And the sugar on top really tastes sweet, basically the same taste as the ones I ate when I went to the Northeast.

Moreover, it can be seen that the meat was cut piece by piece with a knife. A piece of meat should have been cut into such a large piece. "Old Tang said while stretching out his index finger and thumb to compare about ten centimeters, "But after frying, the water inside evaporated, and the size became as big as it is now. "

"Then is the food we eat here expensive?" The video camera brother asked curiously at this time. Although he usually doesn't appear on camera, he often talks in the video.

And he would often joke with Old Tang.

As a result, Lao Tang couldn't help putting down his chopsticks after hearing this question: "It's not expensive, it's really not expensive, I dare not say anything else, just the two dishes I ate, if I changed them to twice the size Plates, if the amount of dishes is reduced by a quarter, and there are more decorations on the side, the price you can refer to the place we went to a few days ago with an average per capita of more than 800.

Or how did I say just now that the owner of this restaurant is a rich second generation, he can learn whatever dishes he likes, and the dishes he learns are authentic, which is quite rare. "

While talking, Old Tang picked up a piece of mapo tofu with a spoon and put it directly into his mouth.

"Don't tell me, this mapo tofu is really delicious, but it's too spicy, but it's normal, after all, Sichuan cuisine is like this." Old Tang took another big mouthful of rice while talking.

But after eating the rice, he still felt a little spicy in his mouth, so he picked up the iced sour plum soup on the table and took a sip.

"The spiciness of Sichuan cuisine is different from the spiciness of Hunan cuisine and Hunan and Yunnan. These kinds of spiciness..." Old Tang stopped suddenly while talking.

Just when everyone didn't know why he made such an expression, Old Tang suddenly turned his attention to the sour plum soup on the table.

He couldn't help picking it up and took another sip, this time he didn't rush to swallow it, but smacked his mouth.

"Why does this sour plum soup taste like Xinyuanzhai?"

"But let's say it's Xinyuanzhai, it's a bit different..."

"But what I can guarantee is that this sour plum soup is definitely not made from the sour plum powder sold outside, and it's even different from the drink bought from outside!"

"If you taste it carefully, you can clearly taste the taste of hawthorn, black plum, and tangerine peel, but there should be a lot of medicinal materials in addition to that. I know some, but I'm not sure it's from the owner of this shop. Same and different."

Old Tang said in a broken voice.

At this moment, Feng Honghong came to serve the third dish, the rouge goose recipe.

And Old Tang also took this opportunity to ask: "Sister, I want to ask, do we cook all the sour plum soup here?"

Feng Honghong had never dared to disturb the other party before, because if it was a young person who came to eat, even if the other party was a big Internet celebrity with millions of fans, Feng Honghong was at least an elder, so she could chat with the other party.

But Lao Tang looked like a heavyweight, and coupled with the attention his son had shown in the kitchen earlier, even if Feng Honghong didn't know the other party, he knew that the other party's background was definitely not simple.

So she didn't dare to disturb the other party to taste the food.

But at this moment, hearing the other party's question, Feng Honghong, who had been holding back for a long time, found a way to vent: "Yes, my son learned this sour plum soup from his master, and there are many medicinal materials in it."

And after Old Tang got the answer he wanted, he didn't ask what kinds of medicinal materials were used. For the chef, these are all food.

But he still looked at an assistant on the table very proudly, and a camera said: "Look at what I just said, I made it by myself. Let's have another pot when I leave later. I just brought it today. A big water glass."

And Feng Honghong reminded him after hearing this: "Then remember to order it earlier, if it is too late, the sour plum soup will be sold out."

Old Tang nodded: "Okay, thank you big sister, then we will have it later."

"Okay, take your time. The dish that was served just now is rouge goose breast, which was also researched by my son. You can try it."

Only then did Old Tang look at the rouge goose breast on the table...

"I don't think I've heard of this dish before, but it just feels familiar." Old Tang scratched his head in deep thought, "But ah, but looking at this red color reminds me of a game... the blood egg in Shan Hai Jing It seems to be similar to this color, and only by clicking on the link below my video, that is the real book of mountains and seas, and you will get it when you register online..."

Originally, those regular customers who often come to Honghong Restaurant have been secretly listening to Lao Tang's side. They also wanted to hear Lao Tang's evaluation of the dish of rouge goose breast, because they have been here before, so they naturally know this dish The dishes are engraved by the boss from the Dream of Red Mansions.

As a result, they were a little caught off guard when they heard Old Tang broadcasting an advertisement for blacksmithing, and almost spit out the food in their mouths!
It turns out that video bloggers advertise like this!
But don't say it, it looks much more embarrassing than in the video!

This thing is purely a non-physical performance, and thanks to Old Tang who can hold back the laughter, but they think about Old Tang broadcasting this thing every day, and they probably have already gotten used to it.

Anyway, it's making money, so what's the fuss about it.

After reading the advertisement, Old Tang returned to the topic: "I have to search online." While talking, he took out his mobile phone to search online, and after a while he looked at the results in the Baidu entry and sighed.

"I won't tell you about this dish. I haven't cooked it before. If it's wrong and makes people laugh, I can only try it for you."

As he spoke, he took a piece of rouge goose breast and chewed it in his mouth.

"Sweet."

"There seems to be some kind of fruit in it. Personally, I think it's apples, because generally more apples are used in cooking. The main reason is that this stuff can improve the taste and make the meat more tender. Besides apples In addition, pears, pineapples and so on can also be made into vegetables."

"Although this stuff is goose meat, it doesn't taste greasy at all, and it's not sticky. Instead, it's very juicy and tender when you bite it down. It's not bad, it's delicious.

I think we are here today. Generally, when I review dishes, I will look at the price. You see, when I talk about those expensive dishes, I always say that this is not good and that is not good, but every time I go to a hot pot restaurant When you are in a restaurant, grilled fish shop, or small restaurant on the roadside, you can feel good about eating anything.

The main reason is that the price is different. We are consumers now, and we have to ask for the quality as much as we spend. Just like the grilled fish we ate in Chongqing a few days ago, people on the Internet have already summed up the jingle. Well, "the pills are sour and the sheep is fake, and eight pills are given to two" then it will not work at all. It is purely to play consumers as fools.

But this restaurant is different. I don’t think there is any need to talk about the price when eating at this restaurant. As long as each dish here sells for less than 200 yuan, I don’t think there is any problem.

Of course, this does not mean that it is not worth the price if it sells for more than [-] yuan. The main thing is to consider the situation of the dish itself. All in all, it is very recommended. "

Old Tang was almost satisfied with what he said there, and he did eat quite satisfied today. After eating so much, he felt that he was already [-]% full.

"Do we have some soup?"

"Well, there's also Wensi Tofu." The camera guy nodded, but he also nodded the camera up and down while nodding, looking quite naughty.

But while they were talking, Wensi Tofu was also served.

"Is this tofu so thin? It's thinner than what I've seen before. You can take a close-up." The cameraman pushed the camera forward to take a close-up of Wensi Tofu, and the assistant on the side said: " Teacher Tang, I checked the Internet just now, and I said that the shop’s Wensi tofu is also cut by the boss, not with a machine, and there are many videos, but we came late, so we didn’t see it.”

"I'm not surprised at all. In your words, it's already a little numb. This store has brought me too many surprises." Old Tang poured himself a bowl of soup while talking, and then used a small Spoon took a sip.

"But it has to be said that the cut tofu is good, but the soup still has the same taste. It is indeed fresh, but it is a bit bland. In ancient times, it was for the emperor and the rich. Yes, ordinary people who drink this stuff?

Of course, this is not to say that this restaurant can’t do it well, it’s that this dish has been like this since ancient times, but it’s quite a bargain to buy the chef’s knife skills at this price. "

In the end, everyone ate all the food on the table. Chen Nian looked at Old Tang in the kitchen as if he didn't have that much appetite. He ate some of each dish, plus a bowl of rice and a bowl of soup. full.

And the female assistant's appetite was similar, and in the end it had to be the camera guy, who immediately turned on the big eater mode after going out and putting down the camera.

Eat all the last remaining meals clean.

In the end, Lao Tang scanned the QR code to check out.

Feng Honghong also deliberately wiped off old Tang.

"Okay, I won't give you the few dollars..."

"No, as long as you can come here often in the future, you can try other dishes in our store next time, and they are all very delicious."

"Okay, no problem." Old Tang paid the money, then showed it, and finally waved his hands and led the two away.

And just when Chen Nian was puzzled that they didn't seem to say that classic line at the beginning of each video, he suddenly looked through the door and saw a few of them filming outside.

I can't hear what they said, but Chen Nian saw that their posture was exactly the same as what he saw at the beginning of each time.

In the kitchen, apart from Aging, everyone else would look at Lao Tang and the others from time to time, and those who work in this industry usually watch some food-related videos on the Internet.

So they naturally knew Old Tang too.

"Master, look at them posing for pictures. I said that every time they enter the door, they know how much they ate. It turned out that they were taken later and then added." He Hai said with a smile.

"Yeah, look, look, they are going to go in here...

It must be a fake move... Sigh, you see they went back again, and when the time comes, these clips will be moved forward a little bit, no one knows when it was shot. " Xie Yu said with a little hesitation.

"However, it's good that Mr. Tang can give another wave of publicity this time. It is estimated that after the video is released, the popularity of our store can increase a little bit more." Chen Nian was very pleased.

Who said that to open a restaurant, you must spend money to invite Internet celebrities to visit the store?Who said that you must spend money to find self-media for advertising?

Look at our store, which has never spent money on a promotion. Didn't they rush to the store?
So no matter how delicious it is, the most important thing is that if it is not delicious, what is the use of spending more money on advertising?

That will only lead to more bad reviews.

After Old Tang left, the customers in the store seemed to be talking about the previous incident.

In this way, at 45:[-] in the afternoon, the last customer in the store left, and the ingredients made at noon in the store were also sold out.

Chen Nian put down the pot and spoon, moved his shoulders, then went to the sink to wash his hands and face, and then took off his chef uniform.

Walking to the door of the kitchen, he said to the inside: "You guys have a rest after cleaning up the kitchen, we have to be busy in the afternoon..."

When I came to the entrance of the hotel and stretched, I went to the next door to have a look. My cousin was still staring at the workers for renovation.

Although she has hired a designer, and the designer is also very responsible, she watches here every day, but after all, she needs to use it for herself, and she has nothing else to do, so she keeps watching here.

After reading it like this, Chen Nian went back to the kitchen to drink some water, and lay down on the table to rest.

Returning to the Honghong Hotel, Chen Nian also felt enriched for a long time, which is difficult to experience in a dream.

But this kind of old life is not only not disgusting at all, but also very fond of it.

In the evening, there were only a lot more people, and it lasted longer, but with the cooperation of everyone in Honghong Hotel, the last guest was successfully sent away.

"Aunt Wen, remember to bring Yueyue here tomorrow." When Wen Hongxia left, Chen Nian even reminded her.

Just after everyone left, Chen Nian looked back at the empty but clean Honghong Hotel.

Some people yearn for mountains, rivers, lakes and seas, and some people pursue poetry and distant places, but Chen Nian feels that it is good to be confined to the kitchen and love like now.

But the kitchen has...

Chen Nian thought of An Hongdou.

But he didn't contact An Hongdou right away, but after moving his body, he returned to the table and took out a piece of paper, and began to write the name of the dish on it.

"Jiuzhuan large intestine, stir-fried kidney, sweet and sour carp, sea cucumber with scallions, Sixi balls, fried fish fillets, Yipin tofu, cattail vegetables in milk soup, pork belly..."

(End of this chapter)