in2ebook Chapter 330 Really Part 1
Chapter 330 Really Part 1
Shark's fin and bird's nest are the two pillars of Tan's cuisine. The quality of these two dishes directly represents the chef's overall cooking skills.
Therefore, it is not an exaggeration to say that Qingyang has turned into a Screaming Chicken fan in his mind.
Because Nanzhi is really at this level.
At this moment, he could no longer suppress his restless heart, and secretly took out his cell phone to send a message to his old friend——
【Qingyang: Lao Zhu, Lao Zhu, I’m afraid you’ll need me for something from now on. /delighted//delighted/】
[Zhu Jin: Are you 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! ]
Then, after we finish eating the abalone, it is another process of refreshing our cognition.
Even if Qingqing and Fu Yunfeng added filters, they can still guarantee that our Zhizhi's cooking skills are unparalleled.
[Zhu Jin: What on earth did she cook? Tell me! ]
During the entire family dinner, almost no one spoke.
As for Qingqing Fu Yunfeng and others, they even said it.
All you can hear is the sound of dishes and chopsticks colliding and people chewing and swallowing.
The old man with white hair and beard was smiling and looked to have a bad temper.
You old thing always used to show off in front of me!
[Zhu Jin: What's going on? Why haven't I heard about this before?]
"Your name is Nanzhi. You are very old and very good."
When Zhu Jin took a closer look, he found that he had sent the wrong photo and sent it directly to the work group!
"Nan?"
But Zhou Ling knew that the old man had a hot temper when he was old.
The seventh dish is steamed chicken with straw mushrooms.
Zhu Jin also raised his head and continued to concentrate on selecting photos.
Wait, you think Qing Yi's words are irrational, but you don't have the urge to do the same thing as me...
Unlock and try to rush:
The fourth dish is sunflower duck.
The fourth course, the tenth course…
Mr. Peng was stunned:
On second thought, I admire Director Zhong very much. He could tell at a glance that we were eating Tan’s cuisine.
In a trance, Zhu Jin felt his cell phone vibrating a little more violently.
Qingyi continued to be humble:
"Does he usually hate saving photos?"
"what?"
In the preparation of bird's nest and shark's fin, the inner skin must be roasted first, scraped off with a knife, and then repeatedly expanded in hot and cold water until the astringent and numb taste of the black cucumber is completely removed, and then added into the broth and simmered for several hours.
Mr. Peng is already 80 years old, and is retiring.
Seeing with his own eyes that the elderly Zhu Jin had managed to increase his finger speed to the level of a keyboard warrior, frantically spamming him, and later even sending him a long voice message, Qing Yang was satisfied and proud.
The seventh dish is braised small black ginseng.
Qing Yi said solemnly:
Mr. Peng shook his head:
[Director Zhou Ling: Is that Tan family cuisine made by Nanzhi? ]
-
At the same time, Chunshuiju.
"Is it worse than the Tan family dishes you made?"
【Zhu Jin: [Voice] 52″】
The braised small black sea cucumber that is cooked well has a strong aroma, is soft, sticky and smooth, and has a thick juice and rich flavor, which can bring people an unparalleled sense of satisfaction!
But that means I don’t have the arrogance of a famous chef.
"Hey, let him send you a copy of the photos he took today."
Even the two older cubs, Nanyi and Qingxi, were so enchanted by the side dishes that they forgot their instinct to keep quiet. All they said was, "Mom will help you scoop" and "You should eat this."
I looked up and saw group messages flooding the screen. In the blink of an eye, it reached 99+.
"Wife, wife."
Zhu Jin, a semi-industry expert, stopped secretly taking silent photos when he tasted his first braised shark's fin dish, shared the delicious taste with his colleagues in the work group, and commented that it was the worst bird's nest and shark's fin feast you have ever eaten!
Zhu Jin's husband Qing Yi bumped into you and said humbly:
This time it was a completely different smell, but Qingyang smelled it, it was abalone!
[So exaggerated? Sister Ling will be so excited the next time she eats the dishes cooked by Mr. Peng! ]
The eighth dish is vegetarian stew with Tremella fuciformis.
We have eaten very few abalone dishes, but the braised abalone still stands out from the crowd.
Huh? Is our group of people only 4? Is Xiaojia's hand speed so slow?
Zhu Jin's hands trembled, thinking to himself that it was wonderful.
I originally thought that after having eaten the braised shark's fin and bird's nest in clear soup, I would be amazed by the following dishes.
"Your colleague may be exaggerating."
Qing Yang was so happy that he wanted to ignore Zhu Jin on purpose.
Zhu Jin suddenly realized:
I threw my phone aside with all my heart and quickly focused my attention on the new dishes.
[Where did Sister Ling go to eat the bird's nest and shark's fin banquet? How could it not have such a low review? ]
……
[Yes, Sister Ling will share the address! Don't force you to kneel down and beg him! ]
The seven elders, Qingshan and Xiao Qingfen, had not yet gotten used to the light diet for a long time. They were worried that today's dishes would be too heavy in taste, but it was just a habit.
There is a way. I took too few photos, and each one is beautiful, so I have no choice!
"You think that you might have missed the dishes you ate today, but you didn't want to bother Zhizhi, so..."
Now you are dumbfounded!
Not only that, with the arrival of the braised abalone, the speed at which other dishes were served slowed down, and the empty small round table gradually filled up.
It is worth mentioning that the braised abalone made by Nanzhi had only a spoonful of soup at the bottom of the plate, as if it was deliberately meant to leave people wanting more.
【Zhu Jin: [Voice] 48″】
It is also a representative vegetarian dish besides bird's nest and shark fin banquet. It is made with white fungus, carrots, lettuce, fresh mushrooms, etc., and seasoned with clear soup. The whole dish is light, delicious, and refreshing.
However, that is the reality.
【Zhu Jin: Yes, Director Zhong.】
It is smooth, soft and tender, and it feels like eating honeycomb tofu when you bite it. But before you bite it, the amber soup that is like solidified molten lava will flow out. The abalone will melt in your mouth almost as soon as you bite it.
The eighth dish is braised abalone.
You are wrong. It’s not that there is no small documentary group where director Jie Qizhong is. There are no less than a hundred people outside, and they are all amazed and crazy about Zhu Jinfa’s photos.
I took one bite and it tasted bad, and I took another bite and it tasted bad...
[Zhu Jin: Are you so proud because you ate the food made by Master Nan? ]
The first dish was steamed mandarin fish.
It’s incredible...it’s incredible!
Black cucumber is a species that is relatively difficult to handle besides sea cucumber. It must be properly swollen, otherwise it is simply inedible.
However, a new aroma came.
The steamed straw mushrooms and tender hen have a unique flavor. Although it is as amazing as the following dishes, before you run out of delicacies from land and sea, it would be nice to have some home-cooked dishes like that.
Zhu Jin finally looked at me, not feeling puzzled:
snort!
"It's a bad thing that there are no talented people in this era. You are just curious about who the other person is."
"I see. You think of delicious food when you see photos, right?"
You are right. The old man is the current number one on the list of famous chefs, Master Peng Yusheng, the next successor of the bird's nest and abalone banquet.