MTL - Gourmet Food Supplier-v3 Chapter 254 Dedicated Yan Ming

  The main reason is that Li Chu is known as the most authentic Dongpo meat restaurant in China. It can be seen that he is very confident to use the name of the dish as the name. If Yuanzhou did not appear, the fact is also true.

Chef Li spent fifty years researching a dish, so naturally he wanted to make it perfect, and he could make a better one without the talent for such a long time. What's more, Chu Li is also a talented person, and of course he has researched things. is also like this.

   Yan Ming also thought that before, the Dongpo meat made by talent and time is definitely the best in China.

  In order to eat a bite of authentic Dongpo meat, even if he has a relationship with Chu Li, he needs to make an appointment in advance.

  Li Chu’s Dongpo Meat Restaurant is not only frantic but only has one meat dish, but the number of tables per day is limited to only ten tables. Without the ability, it is really impossible to eat.

It used to be a lot of effort for Yan Ming to eat the last time. Now it’s different. With Yuanzhou here, he stabilized his head, and he still can’t make reservations. As long as you line up in advance, you can eat it. Of course, the premise is today. Staying on Taoxi Road all the time, or coming early, it's all luck.

   "I don't know what Chef Li would think if he knew that Chef Yuan would cook Zhejiang cuisine?"

  Yan Ming picked up the chopsticks and took a piece of meat into his mouth without biting it. The mellow and fragrant taste instantly exploded on the tip of his tongue.

  There is no Dongpo meat made with a drop of water, because the use of wine instead of water not only makes the outside of the meat dipped in the aroma of wine, but also has a vague aroma of wine inside the meat, which is long-lasting.

The taste is mellow and juicy, crispy but not broken in shape, fragrant and glutinous but not greasy. You can see how superb Yuanzhou's technique is when it is caught with chopsticks and just stuck in the meat without being broken. .

And because Li Chu cooks Dongpo meat for too long, it is steamed after tying the meat with cotton thread to prevent it from spreading, but Yuanzhou’s is obviously useless. The book comes out alive.

  The skin is soft and waxy, the fat is melted in the mouth, the lean meat is plump and tender, but the aroma of the wine and the scallions neutralize the aroma of the meat, making the vegetable oily but not greasy, fragrant and delicious.

The selected meat is half fat and half lean, just right. It won’t be too lean and will make you feel greasy. If you have too much fat, you will feel greasy. The heat is also controlled properly, so that everything in this dish is just right, only the same , Yan Ming still feels that the portion is less after eating.

The juice was collected very cleanly. Except for some **** onions soaked in juice, there was no excess soup at the bottom of the other earthenware pots. There was no way to drink. Yan Ming could only sweep all the ingredients into his mouth. better than nothing.

Four empty tableware were placed in front of him, telling Yan Ming clearly that he had eaten four dishes. In fact, if the plate had not been collected, he would definitely feel that he had not finished his order. After all, he had a little stomach. It's not full, there is still room for squeezing.

   "I still underestimated my stomach, it can obviously take on more difficult tasks."

  Yan Ming decisively ordered two dishes again, which are also famous dishes in Zhejiang cuisine. Braised spring bamboo shoots with oil and stewed meat with dried vegetables. After the two dishes, it is considered that there is no more stuff.

  Recommendation, 【】It’s really good, it’s worthy of being installed by book friends, and both Android and iPhone support!

   Only then reluctantly left the position and walked towards the outside of the store. There were still long queues waiting for dinner. Yan Ming was too embarrassed to stay in the position for fear of accidents.

  Actually, Zhejiang cuisine is very particular, not only about the method, but also about the ingredients. In "Xian Qing Ou Ji", it was thought that "the world's good things and good things are on their own", which means to eat the original taste of the finest ingredients.

   And to pay attention to the original flavor, you should take the essence and remove the dregs. This is the Dongpo meat that Yan Ming just ate is a leader.

  Of course, Yan Ming does not understand these professional knowledge. He only knows that Dongpo meat is delicious, especially the Dongpo meat made in Yuanzhou can be regarded as his life love.

  Different from other people who like to eat beef, lamb or chicken, Yan Mingzilai loves to eat pork that can be said to be the meat of the Liba people before, otherwise it is impossible to get along with Li Chu.

  Yan Ming can eat pigs from start to finish, there is nothing he dislikes, but from today his favorite is obviously Dongpo meat made by Yuanzhou.

  Li Chu’s Dongpo meat is only Yan Ming’s favorite, which is far from his favorite, which shows that he really likes it.

"Xiao Wang, I will fax you Chef Yuan’s modification plan soon. After you make a record, focus on starting. It hasn’t been long. Recently, I decided to stay in Rongcheng and focus on Master Yuan. The chef’s wedding arrangement progress, if there is anything I need to deal with, just pass it to me."

  Only when he squeezed out of the crowd, Yan Ming couldn't wait to find out the phone call to his assistant, Xiao Wang, to give a call to explain the matter.

  One is because Yuanzhou’s affairs must be very urgent, and the other is naturally to provide an early warning for his next whereabouts.

  Hua Xia Chef King’s marriage is so important that he has to personally stare at it. Otherwise, if something goes wrong, it’s not just a sign, it’s definitely not because he wants to stay here to raise fat and eat more delicious food.

After arranging things, Yan Ming looked back at the sign of the small shop hidden in the dark. It is a pity: "I heard that you must have a quota for drinking in the evening. The quota is only available in the morning. There is no time for today. It seems I can only have tomorrow morning. Come and try my luck earlier."

  After planning, Yan Ming plans to go to the office in the next street to see if there are any omissions. After all, he is a professional planner, not only eating, but also doing practical things!

  Yan Ming’s thoughts, Yuan Zhou didn’t know. After finishing the dinner time conscientiously, he started to get busy with pub business again.

Speaking of the tavern, since the last time I tried the effect of the all-in-one party, every person who was drawn can no longer only bring three or four people to drink. This is a society of personal affection. Who hasn't ordered relatives and friends, this The one who is in support of the relationship, so that there are no fewer than five people in each place.

  Daily bistro time is extraordinarily lively, and there are performances from time to time, it is even more lively. Of course, everyone is still very measured, not too noisy, but it seems more popular.

Of course, if it weren't for the wine in the tavern, there are really many varieties, and no matter how much favor it is in front of Yuanzhou wine, it is not very useful. For example, when there was only Pitong wine before, I really wanted to drink it alone. , After all, there is only one pot, and I feel that I can’t drink enough, and there is still enough for others.

  So people who get a drink every day don’t know if they feel lucky or unlucky. This is indeed a problem.

  After the tavern was handed over to Mao Ye, Yuanzhou was free. Yin Ya was not there. Yuanzhou made some food at will and began to study French cuisine.

  There are also many foreign diners every day. Yuanzhou did not intend to be too generous when offering benefits to the local Chinese diners. When French cuisine is thoroughly studied, it will be on the menu, and foreign diners will also increase benefits.

  Of course, it's just an idea now, Yuanzhou hasn't revealed it yet, everything is waiting for the fermentation of time.

  ……