After waiting for an hour, Erzhan Deng called his number.
"Fortunately, although there may seem to be a lot of people waiting in front, as long as you are patient, you will find that there are really many people!"
"Listening to your words is better than listening to them!"
"Are you the legendary originator of nonsense literature?"
Ye Gui first observed the door of the store. A fifty centimeter long eaves extended above the door, and two lights were hung under the eaves.
"This store has a history of 25 years. The name comes from the two red lanterns hanging in front of the house, which means lighting up the home."
Ye Gui did some work while waiting, and followed the waiter into the store.
As soon as I walked in, I smelled the signature spicy smell.
This is the first reaction to Hunan cuisine!
hot!
In fact, Hunan cuisine is carefully prepared, uses a wide range of ingredients, has a variety of tastes, and has a wide variety of varieties; the color is heavily oiled and rich, and it pays attention to affordability; the taste pays attention to spicy, fragrant and fresh, soft and tender; the preparation method is to simmer and stew.
, waxing, steaming, and stir-frying are all famous.
The decoration inside the store is very exquisite, with tables basically for four people, and the diners are eating enthusiastically and sweating profusely.
Needless to say, he must be an outsider!
Because locals don’t choose to go out on weekends, leaving shopping malls and pedestrian streets to tourists.
Beside Ye Gui, the sound of everyone gasping could be heard.
This is also the instinctive reaction after eating spicy food.
Take a few breaths of cool air to relieve this feeling.
But it usually gets spicier the more you smoke it!
He sat in the corner, and the waiter brought over a menu. Ye Gui asked, "Do you have any recommendations?"
“If this is your first time here, we recommend trying our signature dishes, duck tendon and butter lard noodles and braised rice tofu!”
"Okay, let's follow your recommendation!"
The waiter went to prepare it immediately, and Ye Gui said: "Everyone, rice tofu is a very interesting dish. Rice tofu is a local snack in Sichuan, Chongqing, Hubei, Hunan, and Wuling Mountain in Guizhou. This dish is smooth and tender, sour and spicy. It is made with
Wash the rice and soak it, then add water and grind it into rice milk, then add edible alkali to boil it, cool it, and form a block of tofu."
"The taste is somewhat similar to Liangpi, just like the bean juice in Beijing. Those who like it will like it very much, but those who don't will not like it!"
Someone immediately asked: "Chef Ye, do you like it?"
Ye Gui rolled his eyes very proudly: "I like to eat them all!"
Demo, it's not that easy to trick me!
"Then the duck paw tendon is a dish that has become popular in recent years. It is a dish made by taking the golden tendon in the center of the duck's paw, stir-frying it over high heat, and adding chili peppers. The duck paw tendon is chewy and chewy.
Very delicious!”
"As for the butter and lard mixed noodles, you boil the local rice noodles in Star City, add butter and lard, then pour in a small amount of oil residue, then stir evenly, the taste is called a fragrant, mellow lard mixed with
The butter has a creamy aroma, and the lard residue and butter residue are crunchy and crunchy, making my mouth water just thinking about it!”
An intoxicated expression appeared on Ye Gui's face, and a young man at a table nearby took several sips of saliva.
He was already hungry, but now that he heard Ye Gui's words, his stomach had already begun to growl.
"Master God of Cookery, please stop talking, I can't bear it anymore!" He begged with a full face.
Ye Gui couldn't help laughing: "Okay, then I won't say anything!"
Soon, the waiter brought the dishes.
“The serving time is fifteen minutes, which is not bad. It’s very fast for a restaurant with such a large flow of people!”
Three dishes were placed in front of Ye Gui, and almost every dish was covered with red pepper.
Just smelling it, your nose seems to be on fire.
“The spiciness is authentic enough!”
Ye Gui picked up the chopsticks and found on the lard powder, in addition to red pepper, wild pepper and burnt yellow lard residue, there were also two pieces of milky white solid oil, which were lard and butter.
At this time, start stirring the rice noodles as soon as possible, and use the temperature of the rice noodles to melt the lard and beef.
The appearance of this rice noodle is similar to Jiangcheng's handmade noodle, which is long and wide.
This bowl is big and round.
After he quickly stirred the rice noodles, he picked up a piece of rice noodles with chopsticks. The rice noodles were covered with oil, oil residue and chili.
It looks so tempting!
He slurps the noodles in one gulp. In our hometown, the louder the slurping sound, the better the taste, and the boss will be happy and satisfied.
Ye Gui made a thorny sound and swallowed the stick of powder.
His lips were immediately covered with lard and butter.
There is a taste of milk and chili in the mouth.
"Everyone, this butter and lard mixed powder is very good. The moment you eat it, the spiciness of the chili explodes in your mouth, but the lard and butter protect us with their thick aroma at the first time, so this dish
Even though it smells spicy, it tastes delicious!”