The uncle who delivered the food had a cold face, put down the plate, and left.
He remained silent throughout the whole process, for fear that if he opened his mouth, he would break the habit of keeping silent that he had practiced for twenty-eight years.
It seems that there are quite a few hidden martial arts masters in this [building within the building].
Not only that, at the age of 38, she gave up her family's traditional swordsmanship of Guanyue Xihua and switched to practicing the first-class female swordsman of Chunfeng Yisheng.
Also, I started practicing meditation at the age of 3, but fell in love with the world of mortals at the age of 18 and turned back to a lay disciple. It was not until I was 29 that I realized my true enlightenment and practiced the most profound Zen method in Buddhism, closed-mouthed meditation.
Everyone is covering their faces, the food here is bad.
This service attitude seems a little too outrageous.
After all, most of the dishes start at 200 yuan, not to mention the good service.
However, it is still necessary to at least announce the name of the dish and tell the guests to use it with caution, right?
Although Wen Li couldn't keep the smile on her face, she still said hello
"Okay, let's all try [Longjing Shrimp], which is also a famous dish in Hangzhou."
Li Xiao scooped up a spoonful of shrimp and gave it to Jiang Yingxue, and then put it on himself.
The shrimps are small in size and light pink in color rather than translucent.
The authentic [Longjing Shrimp] uses river shrimp from West Lake.
Since it is a lake shrimp, it is certainly not very big. Of course, given the price, it is not very small either. It is only about the size of a thumb.
Judging from the appearance alone, this Longjing shrimp is very good.
You can smell the smell of river shrimp and the faint fragrance of Longjing from a distance.
There is nothing wrong with the fragrance. Not only is there nothing wrong, it smells very good.
But Li Xiao has experienced that beggar's chicken that is full of aroma but tastes so unpalatable that it explodes.
Having learned from the past, Li Xiao will not be fooled by its fragrance at all.
Then I looked at the appearance of [Longjing Shrimp]. The shrimps were dry, the shells of the shrimps were all peeled off, and the heads were removed, leaving only the bright red shrimp tails.
Paired with the freshly picked tea leaves, the color also looks very nice.
The green ones are crisp and the red ones are bright.
This color is really refreshing, especially after seeing and eating the dark piece of Dongpo meat.
This Longjing Shrimp looks perfect in color and aroma.
Damn it, Li Xiao swallowed.
What’s going on with the inexplicable feeling of anticipation in my heart?
No, the higher the expectations, the greater the disappointment.
He quickly picked up a shrimp with a light white thin layer and threw it into his mouth.
Suddenly, Li Xiao's eyes lit up.
The shrimp is very crispy and has a shrimp flavor. Although it is small, it is no worse than the sea shrimp.
It's very sweet, with a hint of Longjing flavor attached to the thickening of the Bobo.
The reason why shrimps are crispy is not because of the addition of alkaline water.
Instead, after thorough cleaning, Taibai powder, egg white, salt, and Zhaoxing rice wine were added.
Keep stirring the ingredients evenly, letting the liquid continue to rub into the inside of the shrimp, while the starch powder and egg white form a protective layer on the outer skin of the shrimp.
Wait until fine bubbles appear on the surface of the shrimp, then put it into the oil pan and pour oil.
Of course, I'm not talking about anyone, I'm talking about everyone here.
Most of the translucent, firm and crispy shrimps you eat outside are basically filled with alkaline water or other additives.
Because of that kind of shrimp, it is impossible to use fresh shrimp.
Use stale ingredients to create a particularly good taste.
Not to mention ordinary chefs, not even gods can make it unless they use some special means.
Adding alkaline water is the simplest, lowest cost, and easiest to preserve.
But don’t worry, if you use it in small amounts, it won’t be a big problem.
The fragrance of Longjing is sweet, with a little bit of bitterness, but brings out the sweetness of shrimp.
Li Xiao immediately picked up a few green and crisp tea leaves and threw them into his mouth. The taste of the tea was very sweet and long.
Li Xiao opened his eyes and saw the surprise on the faces of the other seven people.
It seemed that it was the food's problem, not his own. He really thought he was hallucinating.
If we take the full score of 100 as an example, the first two dishes add up to 80 points.
As for the Longjing Shrimp, it can score at least 90 points.
If it weren't for the slightly salty seasoning, the score would be even higher.
Use a spoon to scoop up half a spoonful of shrimp vinegar and sprinkle it evenly on the shrimp.
The rich taste explodes in your mouth instantly.
The freshness and sweetness of shrimps, the sweetness of Longjing, and the slight sourness of shrimp vinegar.
The slight acidity of the shrimp vinegar completely suppresses the remaining fishy smell of the shrimp. The sweet and sour taste makes this dish more refreshing.
Su Bei has been having a banquet for so long, speaking for the first time
"Here, this shrimp seems surprisingly delicious?"
Liu nodded hurriedly
"Yeah, this is a bit ridiculously delicious."
Wen Li shook her head and smiled bitterly
"As long as other dishes can reach the 70% level of this [Longjing Shrimp], [Lou Nei Lou] will not be hacked like this."
Li Xiao also nodded subconsciously, indeed.
Even those food anchors who have always been soft-spoken have no doubts about the products of this restaurant.
Except for famous food bloggers who are very talkative, they don’t even have a single nice word to say in the entire video.
From this, we can actually see how bad the production of [Lou Nei Lou] is.
If not, it has the name of a century-old store in Hangzhou and has a superior geographical location adjacent to the West Lake.
Otherwise, I still have a few luxurious West Lake cruise ships on hand, so I can enjoy the scenery and have a meal on the West Lake.
[The building within the building] may have been pointed out by thousands of people for a long time, but to be honest, it is actually not far from being pointed out by thousands of people now.
After all, if a big tree attracts the wind, the greater your reputation, relatively speaking, the more people will ask for you.
However, [Lou Nei Lou] has gone in the opposite direction, and its products have always been unsatisfactory.
Several people took off their chopsticks like flying, and after a while, there was a whole plate of Longjing shrimps, but not even the Longjing was left.
Everyone here is a good young man, and they will definitely support the country's CD-ROM policy.
Of course, it’s also because this [Longjing Shrimp] is delicious enough.
Otherwise, if you want to support national policies, you will be unable to do so.
Several people finished eating the [Longjing Shrimp] with unsatisfied satisfaction and continued to chat.
I have to say that the food delivery speed at [Lou Nei Lou] is really too slow.
At least 40 minutes have passed since ordering, and only 3 dishes have been served, two of which were prepared in advance. The speed of the dishes is really not complimentable.
Just when a few people felt helpless and were about to get up and go out to urge them, the door was pushed open.
It seems that more than a hundred years of experience have brought [Lou Nei Lou] to the pinnacle of grasping time and understanding people's minds.
It's actually possible to suppress the guest's anger the second before he gets angry.
