"Okay, it's rare for Mr. Cheng to come here once, so we must make arrangements for you today."
Boss Diao Jiao took the menu, glanced at the dishes ordered on it, and turned back to the kitchen.
Chen Xiaoqing, the chief director of "A Bite of China" once said: "The best taste lies in the world - the original ecological and personalized diet should have shown its unique value."
Every time they come to this restaurant, in addition to ordering the fixed dishes, diners will also be given a composition.
This is the magic of private cuisine. Before the boss serves the finished product, you don't even know what dish you are going to eat next.
The four people present here are all young people and have no connections in the workplace. Naturally, the topics they talk about are wild and wild. The atmosphere is quite lively and they talk about everything.
"What do you think the boss has tattooed on his arm?"
Wen Jue's observation skills have always been meticulous. As soon as she entered the door, she noticed the conspicuous tattoo on the right arm of the boss Ling Tao, and did not ask questions until he walked back to the kitchen.
"I actually asked once, and it was said that the tattoos were of his and his wife's natal Buddhas Samantabhadra and Fudo Myoyo."
Cheng Yingying raised her hand and took a sip of tea before answering Wen Jue's question.
"Juzi, why do you care so much about tattoos? Do you want to get one yourself?"
Sitting in a private restaurant, Shen Qingcheng put aside her celebrity look, took off her accessories and put them in her bag, returned to her cheerful nature, and joked with a smile.
"No, no, I'm in terrible pain. Getting a tattoo must be quite painful, right?"
Wen Jue quickly shook his head. One look at the complex pattern on the boss's arm and he knew that there must be pain behind the meaning.
When mentioning tattoos, Gu Yun and Shen Qingcheng looked at each other, their eyes filled with another meaning.
In addition to the relationship between lovers, Shen Qingcheng and Gu Yun also have another layer of mysterious interactive experience.
Gu Yun and Shen Qingcheng have watched many teaching movies on the communication link behind punishment between the master and the puppy.
Among them, xxx's puppy's tattoo left a deep impression on Shen Qingcheng.
"What, you want to get a tattoo too?"
At that time, after Gu Yun discovered Shen Qingcheng's unknown emotions, he was a little surprised at first.
"Can't it? Can't it? It's so beautiful..."
After developing to the extreme, some people will find their true selves.
For example, Shen Qingcheng imagined having these words tattooed on the end of her skin, and she felt an indescribable joy emerge.
"Wake up, you are going to be a big star walking on the red carpet. If you are seen by fans one day, will you still be alive?"
Gu Yun gave up Shen Qingcheng's ridiculous idea at that time.
Of course, in the end, the two found a compromise, which was to buy a tattoo sticker as a replacement.
When my thoughts returned to the dinner table, the topic of tattoos had already been brought up, and the boss came closer and closer with the prepared dishes.
"It doesn't matter if it looks good, is it so delicious?"
Wen Jue took the lead and took the lead, and after three seconds his eyes widened.
She has seen a lot of the world, and like Gu Yun, she was instantly conquered by the taste of this private kitchen.
The first thing that catches the eye is Xishi tofu. This is a cold dish that can be called Xishi. One look at it is worth its weight in gold. The tender white body of the tofu is laid out on top of flying fish roe, bonito flowers and meat floss. It looks like an evening dress.
under.
What's more, the bounce of flying fish roe and the fluffy ground of meat floss are followed by the fragrance of tofu that spreads among the fresh fish of bonito flowers. The taste is rich and full of interest, which is especially suitable as a low-key warm-up for a winter dinner.
"Try this, three delicacies of duck feet and beef."
Dishes were served one after another on the table. Cheng Yingying greeted everyone while introducing the dishes she ordered.
Duck Feet and Beef Sanxian is a casserole with a vegetarian brine base. Served with more than a dozen spices, the stubbornness of the tripe, the tenderness of the beef tendons, and the humiliation of the duck feet set off a large pile of well-braised bean sticks and lotus roots.
Easy to prepare vegetable dishes such as slices and dried coir raincoat seeds.
This is a typical old Hankou street stall with a glass of wine and stewed vegetables. Boss Diao Jiao ingeniously moved it to the dining table of diners. Only the delicious old team on the streets of Jiangcheng, this dish is the symbol of this shop.
Things, the anchor that holds repeat customers.
Shen Qingcheng is a person who doesn't like spicy food very much. She always orders the mandarin duck pot every time in Chongqing. As a star, she has to control her body shape and calorie intake, so the dishes she eats the most are the mustard beef cubes and cheese-baked conches in front of her.
Mustard beef cubes are a hard dish of fried beef. They are marinated fine snowflake beef, cubed, and slowly fried over low heat. They are served with Kraft sauce with a little mustard. The beef cubes are fried just right, and the high-quality beef has a unique char.
It's fragrant, sweet and tender, and you'll feel the gut-wrenching sensation almost as soon as you take a sip.
A mouthful of food, a sip of sake, careful selection of ingredients and cooking, make this dish a gift for drinkers.
The baked conch with cheese is inspired by the stuffed snail meat of Subang cuisine, and combines the fermented rice wine of Fujian and Cantonese cuisine as well as the cheese-baked technique of Western food. However, it does not lose the chewy and chewy deliciousness of the conch meat and is drowned in the vast ocean of milky fragrance of cheese.
The last dish of the private roasted leg is the most important item in the shop. The brown sauce is rich in color and full of passion. Even the mark of the fixed rope on the skin looks sexy and attractive. Like the roasted leg of lamb in the north of XJ, it is pre-marinated and marinated.
When it is grilled and cut with a knife, the aroma of the meat led by the spices comes out.
The salad dressing with yellow mustard and black pepper that comes with the dish is a good companion for eating the meat under the skin. The most important part of the skin, the skin, should be eaten in its original flavor. Only by eating it in its original flavor can you live up to its warm and warm invitation.
"Here it comes, Fresh Fish Lake Soup Noodle Hot Pot."
Even Cheng Yingying couldn't introduce the last proposition composition. The boss brought it to the table and explained it to the distinguished guests online in person.
Fresh Fish Lake Soup Noodles is a specialty snack with a long history in the three towns of Jiangcheng. It can be traced back to Zhongji Fresh Fish Lake Soup Noodles in 1932.
Zhongji Fresh Fish Lake Soup Noodles are made strictly according to a private recipe handed down from ancestors. It uses live fresh fish as the main ingredient, adds northeastern rice and brings it to a boil over high heat. Then it is seasoned with a variety of seasonings and then simmered until it becomes like a lake.
The three towns are famous for their slightly thick lake soup, white, slender and strong rice noodles, thick fish-flavored juice and delicious taste.
In addition to Zhongji Fresh Fish Lake Soup Noodles, the more famous ones are Xu Sao Lake Soup Noodles. Fresh Fish Lake Soup Noodles in Hualou Street, Lao Hankou, and Fresh Fish Lake Soup Noodles in Qingshan Shipyard Village. They are usually served with fried dough sticks or steamed buns to make the taste more delicious.
.
After a brief introduction, the boss's originally smooth tone suddenly became more hesitant and hesitant: "Can I ask Qingcheng for an autograph later?"
