Ark Chef Lapland

Although the knife craftsmanship is beautiful, but the heat and seasoning are slowing down, and it has not reached the real master level.

But these dishes are all full of creativity, she has never tasted before.

The carp bounced and the scales overheated the oil. The high heat squeaked when it was served, and it was the first time that Chaoshan saw the wonderful state of the carp flying into the sky.

Bazhen tofu combines seafood and tofu. The full seafood is satisfying, but the crispy tofu hidden under the thick soup is the truly smooth, soft and unforgettable essence.

Stuffed with crab-flavored mushrooms, compared to the previous two dishes, it is a bit unremarkable, just a novel flavor from the pile.

But this kind of balance is extremely rare for a senior chef.

What's more rare is that she can go against the season and find the real plump crab paste.

This is the ingredient that Chaolongshan Restaurant doesn't have at this time, which shows that the boss really took his thoughts.

Dezhou grilled chicken, crisp and delicious, taste very in line with the popular tune of Longmen;

But I don’t know why, Chaoshan just feels that it lacks a little charm. For the inexplicable Dezhou, it might as well simply change to Longmen Braised Chicken.

Until the Imperial Capital Roast Duck was brought to the table, it was cut into slices under the skill of the Kingslayer.

Chaoshan's sense of anticipation rose to a high level.

ps...99 chapters still owed

What happened to me this month?

Chapter 406

First, the small combination of ingredients is placed in front of you, followed by the cut duck fat.

A few pieces are the fattest part of the whole duck.

Then there are the pieces of meat connected by the skin and the meat, grilled extremely soft and tender.

At this level alone, Chaoshan would not find it so rare.

What really amazed her about this imperial city roast duck was the whole heart and the rich feeling of the final entrance.

Eat more with one duck, create as you like, this super high playability...

It's the Lego of the food world!

It is really difficult to surpass a master in traditional knife skills, seasoning, and heat.

Only by eating in a way she has never heard of and seen before, and breaking the border of imagination in one fell swoop, will she have the highest evaluation and enjoyment.

Compared with the traditional sweet noodle sauce, shallots, and cucumber strips as side dishes, the Imperial Capital Roast Duck set meal sold by Dali Fanzhuang now has a lot of effort on the small ingredients.

You can mix and match duck fat and duck meat at will, giving customers plenty of room for development and imagination.

The plump duck fat is not dipped in white sugar, but a few popping candy.

When put in the mouth, the fat explodes with the sugar lumps,

The wonderful feeling that is so wonderful that it seems to open up the world, so that people who eat it for the first time will definitely be unforgettable in this life.

Even the modern people who hate the greasy taste can not help but feel...

What's wrong with a heat explosion!

This is the innate pursuit of happiness!!

The combination of hawthorn strips and meat, and then condensed milk, is strange and sour.

Of course, the most classic is the duck meat dipped in noodle sauce on the spring cake rolls.

The juice overflows between the lips and teeth along with the shallots and cucumber strips.

It seems that a wanderer who has experienced nine or eighty-one difficulties in a foreign country, sorrow and joy, only oneself knows better.

But the classic taste is like cooking smoke in the hometown,

It is a continuation of tradition, a causal killer designed for this ethnic gene.

Being able to withstand the test of time is passed down, and it must be an extremely beautiful taste that will please the taste buds of most people.

When the spring cake is mixed with duck meat, the cold cucumber strips are crispy in the mouth, and the green onion is a strong statement of existence.

The final birth is a touching delicacy.

That's the feeling Chaoshan has been pursuing.

She even felt that it was not only the chef who was looking for the most beautiful flavor every time he flipped the roast duck.

Even the stove for roasting duck contains an immense love for duck meat.

For this dish, the chef who made it must have spent countless hard work and thousands of attempts to get the current results.

Chaoshan tasted slowly, and then picked up speed.

The exquisite food makes people nostalgic, but sometimes, it is crazy to chew and distend the belly to have the joy of eating.

In terms of quantity, the roast duck at Dali Restaurant is absolutely satisfying for two people.

After all, one of them may be the best duck-filling master in history and looking to the future.

Which duck stuffer can use the space ability to transfer feed directly to the stomach is really a luxury.

Because Chaoshan was too devoted to eating, he even forgot the original reason for coming here to find Annabel, and only discussed with her the new dishes that he ate today.

This grandmaster from Chaolongshan has a very high vision, even criticism can be regarded as eye-catching.

The general dishes were placed in front of me, and I tasted it lightly, and I didn't even bother to look at them.

Now that we talk about it, it can be seen that she has a high evaluation of this lunch.

She asked Annabel to order three roast ducks, and at the same time asked the kitchen to be separated from the oven, and never go together, lest she can't eat them.

But give her enough time to get rid of the duck meat.

How can you practice cooking without a big appetite?

This is the truth that Master Chaoshan taught her when she was alive.

So Chaoshan has always felt that he can eat very much, which is also one of the natural conditions for becoming a master.

After the initial impulse of being so amazing that he just wanted to eat, Chaoshan started to stop eating this roast duck: