Chapter 330 Really No. 1
Shark's fin and bird's nest are the two pillars of Tan's cuisine. The level of these two dishes directly represents the chef's overall cooking skills.
So, it is not an exaggeration for Qingyang to turn into a screaming chicken fan in his mind.
Because Nazhi really has this level.
At this time, he could no longer restrain his restless heart and secretly took out his mobile phone to send a message to his old friend——
[Qingyang: Lao Zhu, Lao Zhu, I’m afraid you’ll be begging for me in the future. /Deyi//Deyi/]
[Zhu Jin: Are you going crazy again? 】
[Qingyang: Do you know? My niece is the best in the world! 】
[Zhu Jin:...Oh. 】
[Qingyang: Don’t you know my niece? Nanzhi, Nanzhi! 】
[Zhu Jin: What? Nanzhi is actually your niece! 】
[Zhu Jin: What’s going on? Why haven't you heard of it before? 】
[Zhu Jin: Are you so angry because you ate the food cooked by Master Nan? 】
【Zhu Jin: You can tell me what kind of food she cooks! 】
【Zhu Jin: [voice] 52″】
[Zhu Jin: [Voice] 48″]
I saw with my own eyes that the elderly Zhu Jin increased his hand speed to the level of a keyboard warrior and frantically swiped the screen at him. Later, he even sent a long voice message to celebrate. Satisfied and embarrassed.
Humph!
You used to show off in front of me!
Now you are dumbfounded!
Qingyang was so happy that he originally wanted to show off Zhu Jin on purpose.
However, a new fragrance came.
This time it smelled completely different, but Qingyang smelled it, it was abalone!
He threw away his cell phone without any sense of loyalty, and all his attention quickly focused on the new dish.
I thought that after eating the braised shark's fin and agar-agar in clear soup, I wouldn't be surprised by the next dish.
However, this is not the case.
The third dish is braised abalone.
It is worth mentioning that the braised abalone cooked by Nanzhi only has a small spoonful of soup at the bottom of the plate, as if it is deliberately intended to leave people unsatisfied.
Then when they took the abalone into their mouths, it was another process of cognitive refreshment.
They have eaten many abalone dishes, but this braised abalone dish still stands out.
It is smooth and tender, and when you bite it, it feels like eating honeycomb tofu. But after you bite it open, the amber soup that is solidified like molten liquid flows out. There is almost no need to chew, and the abalone melts in your mouth. .
Incredible...incredible!
Not only that, with the arrival of the braised abalone, other dishes began to be served faster, and the empty round table was gradually filled up——
The fourth course was grilled big pork belly ginseng.
Black cucumber is one of the more difficult species to handle among sea cucumbers. The hair growth must be in place, otherwise it cannot be eaten at all.
In the cooking method of Tanjia Cuisine, the skin is first browned, scraped with a knife, and then repeatedly simmered with cold and hot water until the astringent and numb smell of the black ginseng itself is completely removed, and then the broth is added and simmered for several hours.
The prepared grilled black ginseng is rich in fragrance, soft and glutinous, juicy and rich in flavor, which can bring people an unparalleled sense of satisfaction!
The fifth course is steamed chicken with straw mushrooms.
Steamed with straw mushrooms and tender hens, it has a unique flavor. Although it is not as amazing as the previous dishes, after eating too many delicacies from the mountains and seas, eating such a home-cooked side dish has a unique flavor.
The sixth course is white fungus stew.
This is also a representative vegetarian dish in Tan's cuisine. It uses white fungus, carrots, lettuce, fresh mushrooms, etc. as ingredients, and is seasoned with clear soup. The whole dish is light, delicious, and refreshing.
The seventh dish is steamed mandarin fish.
The eighth dish is sunflower duck.
The ninth dish, the tenth dish...
After the whole family dinner, almost no one spoke.
Only the sounds of clinking bowls and chopsticks and chewing and swallowing could be heard.
Even the two little cubs Nan Yi and Qing Xi were so fascinated by these big dishes that they even forgot their instinct to talk. Occasionally they would say "Mom, help me scoop it up", "I Want to eat that”.
Qingshan and Xiao Qingfen have been accustomed to light meals for a long time. They were originally worried that today's dish would be too rich and they were not used to it. As a result, I took one bite and it was delicious. I took another bite and it was delicious...
Needless to say the other Qingqing, Fu Yunfeng and others.
Even if Qingqing and Fu Yunfeng don't use filters, they dare to pat their chests and guarantee that their Zhizhi's cooking skills are unparalleled in the world.
As for Zhou Ling, an expert in the industry, as early as when she ate her first stewed shark fin, she began secretly taking photos on silent mode, sharing the delicious food she had with her friends in the work group, and commented that it was The best Tan's food she has ever tasted!
Qing Yi, the husband beside Zhou Ling, bumped into her and said in a humble tone:
"Wife, wife."
"What are you doing?"
Zhou Ling didn't even raise his head and continued to concentrate on selecting photos.
No way, I took too many photos, each one is beautiful, it’s impossible to choose!
Qingyi continued to be humble:
"Well, please send me a copy of the photos you took today."
Zhou Ling was finally willing to look at him, just because he felt Wondering:
"Don't you usually like to save photos?"
Qingyi looked solemn:
"I think I will think about the dishes I ate today for many days in the future, but I don't It’s nice to bother Zhizhi, so...”
Zhou Ling suddenly said:
“I understand, seeing the photos makes you want something delicious, right?”
Wait, she felt that what Qing Yi said made sense, and she actually had the urge to do the same thing as him...
In a daze, Zhou Ling felt that her phone was vibrating a little.
When I looked down, I saw group messages flooding the screen. In the blink of an eye, it was 99+.
Huh? Isn't there only 4 people in their team's working group? Are you all so fast?
When Zhou Ling took a closer look, he found that he had sent the wrong photo and sent it directly to the work group!
That's right, there are hundreds of people in the documentary group that Director Zhong Yu is part of, and they are all amazed and crazy about Zhou Lingfa's photos.
[Sister Ling, where did you go to eat Tan’s food? How can you have such a high evaluation? 】
【So exaggerated? Sister Ling, you weren’t so excited when you ate Mr. Peng’s food last time! 】
【No more talking, Sister Ling will share the address! Don't make me kneel down and beg you! 】
【Director Zhong Yu: Is this the swallow-wing mat made by Nanzhi? 】
...
Zhou Ling's hand shook, secretly saying something bad.
On second thought, I admired Director Zhong for being able to tell at just one glance that they were eating the swallow-wing mat.
[Zhou Ling: Yes, Director Zhong. 】
-
At the same time, Chun Shui Residence.
“Is it more delicious than the swallow-wing mat I made?”
The old man with white hair and beard smiled happily and seemed to have a good temper.
But Zhong Yu knew that the old man had a hot temper when he was young.
Yes, this old man is none other than Master Peng Yusheng, the current number one on the celebrity chef list, the previous heir to Tan’s cuisine.
Mr. Peng is over 80 years old and has retired.
But this does not mean that he does not have the arrogance of a famous chef.
Zhong Yu tried to soften:
“Our colleagues may be exaggerating.”
Mr. Peng shook his head:
"It's a good thing that talented people emerge from generation to generation. I'm just curious about who the other party is."
"Her name is Nanzhi. She is very young and very outstanding."
Mr. Peng was stunned. :
"Nan?"