Good luck in the city

Chapter 805 Chef's Craftsmanship!

"Brother Jun, do you want it?"

Yang Linlin blinked and said, "But I want to eat too!"

"Hahaha, I suggest you two rock-paper-scissors, whoever wins wins." Yang Fei suggested.

"Okay, I agree." Yang Linlin nodded.

"Come on!" Zhang Jiajun smiled slightly, "Rock paper scissors!"

"Haha, I won!" Yang Linlin laughed loudly.

"Ah! My Dongpo meat!" Zhang Jiajun couldn't bear to watch the last piece of delicious fragrant pork Dongpo meat being stuffed into his mouth by Yang Linlin.

"Hahaha, brother Jun, you are such a big boss and you still grab food with a little girl, is it shameful?" Xue Yuanqing laughed.

"Hmph, we got that fragrant pork after a lot of effort." Zhang Jiajun pouted.

"Hahaha, I didn't expect Brother Jun to have such a cute side. Let's take a picture." Yang Fei laughed loudly, and immediately took out his mobile phone to take a picture for him.

"Ah! You bloody little Fei." Zhang Jiajun shouted.

"Hahaha." Yang Fei laughed loudly.

"Master, let's watch the second dish, I'm so looking forward to it." Yang Linlin looked at Lu Yongliang expectantly.

Lu Yongliang smiled slightly, and lifted the lid of the second dish. There was a square piece of meat with a layer of yellow skin on each piece.

What kind of dish is this?
Yang Fei and the others looked at the dish suspiciously.

"Is this... a crystal dish?" Zhao Yaxin asked.

"Crystal fried hoof!" Ji Rou nodded. She had eaten this dish before and introduced: "Crystal fried hoof, also known as crystal fried meat, is a famous dish in Zhenjiang. It has a history of more than 300 years. After the hoof is cooked into a dish, the meat is red and white, smooth and crystal clear, and the stewed jelly is transparent, like crystal, so it has the reputation of "crystal".

When eaten, it has the characteristics of crispy lean meat, not greasy fatty meat, crispy, tender and fresh, and it has a special flavor when served with shredded ginger and Zhenjiang balsamic vinegar. "

"Yes, there is a poem about this crystal dish." Zhang Jiajun said: "The scenery is infinite. Today, I love Jingkou meat roast. It is not greasy, slightly crispy and fragrant, and the bright red and tender frozen crystal dish."

"It looks delicious." Yang Linlin didn't care what they said, she licked her mouth.

"It's the first time I've eaten this crystal dish..." Liu Yan swallowed.

"Well, it's delicious." Yang Linlin has already moved her chopsticks.

"I'll try it." Liu Yan also picked up a piece and put it in her mouth, immediately gave a thumbs up, "It's great!"

"Well, it's delicious." Yang Fei also tried it, and it tasted really good.

At this time, Lu Yongliang unveiled the third dish.

Yang Fei's eyes moved to the third dish.

This is a plate of roast duck.

"I know this dish. It's Wuwei Smoked Duck. It's my favorite dish. Wow, I'm lucky to have a good meal tonight. All of them are famous dishes!" Liu Yan recognized this dish at a glance.

Wuwei smoked duck is one of the most representative dishes along the Yangtze River, and it is also a famous traditional dish of Anhui cuisine that is well-known both at home and abroad.

Also known as Wuwei salted duck, it has a history of more than 200 years.

According to the records of Wuwei County, "folk wedding banquets mostly use geese, and later changed to ducks." This custom is still passed down in the local area.

Wuwei smoked duck has a history of more than 200 years.

According to legend, in the 39th year of Qianlong in the Qing Dynasty, chefs in Anwei Wuwei County cooked ducks with a unique method of first smoking and then marinating. , so it is called "Wuwei Smoked Duck"

Later, it spread to various places, and by the end of the Qing Dynasty, it was well-known throughout the province and sold all over the country, becoming one of the favorite special dishes of people in Huizhou.

"Wow, it's Wuwei smoked duck!" Zhao Yaxin also knew this famous dish in Huizhou, and then picked up a piece of duck meat and dipped it in sauce, "It's so delicious!"

"Wow, master, are you from Hui Province? This dish of Wuwei smoked duck is so good!" Liu Yan said in surprise.

"I'm not from Hui Province. In order to learn this dish, I worked for a famous chef in Hui Province for two years." Lu Yongliang smiled slightly.

"Two years, amazing." Yang Fei gave a thumbs up, and a master chef worked for two years in order to learn a dish.

"I'll try it." Zhang Jiajun took a bite and said in surprise, "Old Lu, your cooking has improved, it's even better than what I ate last time."

"I adjusted the sauce." Lu Yongliang smiled slightly.

"Old Lu, where's your specialty? Why hasn't it been served yet?" Xue Yuanqing asked.

"Special food?" Yang Fei looked over curiously.

"Yes, Lao Lu's specialty is sea cucumber Wuchang fish." Zhang Jiajun swallowed his saliva, and continued: "Lao Lu used sea cucumber Wuchang fish and three other dishes to be named the "best chef in the country". This dish uses Fankou Tuantouan, a famous product from Liangzi Lake, Echeng, as the main ingredient, and is served with rare sea cucumbers. Smooth and refreshing, it adds a special flavor to Wuchang fish dishes."

"Wow! Listening to what you said has aroused my appetite." Yang Fei smiled slightly, looking forward to it.

"Hahaha, don't worry, isn't it coming?" Lu Yongliang smiled slightly, and opened the fourth dish.

A golden fish is surrounded by a circle of sea cucumbers, and the golden sauce covering the fish is very appetizing.

"Wow! It's so delicious!" Yang Linlin was the first to move her chopsticks, showing a voice of surprise.

"Fortunately, it's the chef's special dish, it's so delicious!" Liu Yan also took a bite, her eyes widened immediately.

"Old Lu really misses the taste of your fish, it's great." Zhang Jiajun praised.

"The meat is tender and delicious, not bad." Ji Rou also praised it.

"Chef Lu, can you tell us about the process of this dish? I want to learn." Zhao Yaxin asked.

"Hahaha, since you want to learn, then I will simply talk about it." Lu Yongliang smiled slightly, "Wuchang fish is cleansed, and the fish body is marked with double cross patterns (7-9 knives per side) and placed on the plate. Sea cucumber Slice into large thick slices, put them in a boiling water pot, scald them for a while and remove them. Slice mushrooms, cooked ham, pork lean meat, and raw winter bamboo shoots separately. Soak the rice in warm water, wash and drain.

Put the frying pan on the fire, add 100 grams of onion and ginger oil, heat it to [-]% to [-]% heat, and fry the fish in the pan until both sides are golden.

Put lean pork slices and rice into the original pot and stir-fry for a few times, add ginger slices, Shaoxing wine, sugar, vinegar, dried chili, 35 grams of soy sauce, 1 gram of refined salt and chicken broth and bring to a boil.

Cover and move to medium heat to simmer until the eyes of the fish protrude, and the fish meat smells through. When the soup is thick, add 2 grams of monosodium glutamate. Put the fish out of the pot and put it on a plate. The soup in the pot is reserved for stewing sea cucumbers.

Put the original pot on the fire, add the onion and ginger oil to heat up, pour in the sea cucumber, and add soy sauce.Refined salt, monosodium glutamate.Chicken soup and leftover fish broth, rice, cooked ham slices, raw winter bamboo shoots, and mushroom slices are boiled, then thickened with wet starch, poured in cooked lard and cooked, poured over the fish on the plate, and sprinkled with green onions Serve with pepper. "

"Okay, thank you chef." Zhao Yaxin recorded it.

"No, if you are a beauty and you are interested in learning how to cook, you can come to me, I am happy to teach." Lu Yongliang smiled slightly.

"Thank you chef." Zhao Yaxin thanked.

Next, Lu Yongliang opened the remaining dishes one by one.

Steamed Wuchang Fish, West Lake Vinegar Fish, Dong'an Chicken, and Mapo Tofu made Yang Fei and others a real treat.

"Hic!" Yang Linlin burped, her face full of enjoyment, "It's so delicious!"

"I'm really full tonight." Liu Yan rubbed her stomach and laughed.

"Thank you, old Xue Jun." Yang Fei thanked, then looked at Lu Yongliang, clasped his fists and said, "Thank you, Chef."

"It's okay." Lu Yongliang smiled slightly, and continued: "There is one last dish, Feilong soup!"

"Flying dragon soup?"

What it is?
Yang Fei and others looked at Lu Yongliang curiously.

"What is a flying dragon?" Yang Linlin asked curiously.

Lu Yongliang smiled slightly, opened the last dish, and introduced: "Feilong, also known as hazel chicken, is produced in Xing'an Mountains. Feilong soup is to remove the feathers and internal organs of the hazel chicken, and then cook it in broth. There is no need to put any in the soup. seasoning to maintain the original taste of the soup. Feilong soup is delicious and nutritious, suitable for nourishing soup.”

"Wow! It's delicious!" Yang Linlin closed her eyes, savoring the strong fragrance.

"This Feilong soup is good." Ji Rou praised after taking a sip.

"Well, the taste is strong, and the fragrance stays in the mouth for a long time." Yang Fei nodded.

(End of this chapter)