2709 Regret

The fried Bell was actually just a very ordinary home-cooked dish. Because some people liked it, especially those who liked it had a lot of stories and were very famous, it slowly showed its head and became a relatively famous dish in Zhejiang cuisine.

When it was first served, it wasn't as reserved and elegant as the Longjing shrimp from before. It had the heat of being deep-fried at a high temperature, and the charred smell directly assailed the tip of people's noses. It made people feel that the fragrance assailed their noses and their saliva automatically secreted.

The color was yellow and bright, and the fragrance was delicious. When he got close, he could even smell the faint meat fragrance, which was very attractive.

It got its name from the crisp sound of a bell when it was cooked. Therefore, as soon as it was picked up into the mouth, the sound of 'ka Cha, ka Cha' was as crisp as a Bell. It was indeed worthy of its name.

The outer coat, which was as thin as a cicada's wing, was very crispy, which made the meat filling inside look even more fresh and delicious. The originally crisp and charred outer coat was already amazing enough, and the meat filling inside was rich in juice, making people want to swallow their tongues.

It was definitely one of the most enjoyable things in life to have a mouthful of wine after the ringing of the bell. Without any wine to eat, Yan Ming felt that it was too delicious. He picked up a piece with his chopsticks and then put it all into his mouth. First, there was a melodious crisp sound, followed by the rich taste of meat. It was wrapped in his mouth, making people involuntarily close their mouths tightly, afraid that some juice would leak out if they didn't pay attention. It was definitely more painful than losing money.

"What a loss, what a loss, what a great loss. Eating is supposed to be such an enjoyable thing. I didn't expect that I've lived in vain for more than thirty years and not even once have I eaten the right food. What a waste of my life."

Yan Ming shook his head, and his movements weren't slow. After a while, a plate full of golden and shiny food was immediately followed by the CD. It was a perfect curtain call. Not to mention fragments, there wasn't even oil on it, as if it had never been used.

"There are only a handful of people in the country who can fry things without breaking or getting oil on them. However, to do it so cleanly, I'm sure only head chef Yuan has the ability. As expected of the chef king of China. His ability is really far beyond anyone's reach."

Yan Ming had heard of Yuan Zhou's reputation before, especially after he had accepted the task of planning a wedding for Yuan Zhou. He had looked up a lot of information. He had always believed that what he heard was false and what he saw was true. There were a lot of rumors and almost all of them were positive. However, he felt that it was alright. After all, most of the rumors were exaggerated and many things were only 50% true. It was already very restrained to be exaggerated to 100%.

He had always known that Yuan Zhou was famous and capable, but not until now did he realize that the rumors about Yuan Zhou's craftsmanship were really too restrained.

After eating the crispy fried Bell, the next dish, the West Lake dried vegetable soup, gave people a critical blow to their appearance.

In terms of beauty, the Longjing shrimp was already very good looking. The shrimp meat was white and the Longjing green was very eye-catching, but it was not as beautiful as the water spinach soup.

The coriander was emerald green, the chicken legs were white and red, and the colors were bright. With the big Jade Porcelain bowl as a foil, it was not too beautiful.

The delicate fragrance slowly swept through the tip of his nose. It was like the clear moonlight that quietly spread over the earth on a clear summer night. Although it was illusory, it was real.

The water lily soup was not only delicious, but it was also a dish with a lot of historical stories. To be honest, many Zhe cuisines were famous because of the traces of history flowing in them. The condensation of time made these dishes more and more long-lasting.

Many people knew the stories of "bass soup" and "thoughts of bass." Of course, the Emperor Qianlong, who loved Jiangnan, not only left behind a large number of poems, but many of them were related to food. Water lily soup was one of his favorite, so he naturally had it. For example,"flowers fill the banks to suppress the smoke, when the spring is picked, it is a sunny day."

It could be seen that the water lily soup was not only a very delicious dish, but also a very meaningful dish.

The soup was smooth, tender, and fragrant. The soup was pure and delicious. Yan Ming couldn't stop after taking a mouthful of the soup. He didn't want to stop either. He just wanted to drink the soup into his stomach to be safe. One mouthful after another was simply too satisfying.

The fried Bell just now wasn't greasy and was very appetizing. However, after eating too much, one would inevitably feel dry in the mouth. At this time, a bowl of kun vegetable soup was just perfect.

The thick and delicious soup and the smooth, tender, and crisp vegetables inside were a perfect match and were very delicious.

"I didn't think that a soup that every family can make would be so attractive to head chef Yuan. As expected, the key to taste is not the simplicity of the dish, but the level of culinary skills."

Yan Ming felt that in the future, if he were to drink ordinary water lily soup, it would most likely be difficult to swallow. After all, he had already seen the taste of the best soup. Naturally, he would not even want to rinse his mouth with ordinary soup.

Suddenly, Yan Ming felt a little regretful. He regretted coming here to eat. He felt that if he couldn't eat Yuan Zhou's dishes for three meals a day in the future, he wouldn't have to worry about his weight anymore. He would definitely lose weight and wouldn't need to work out in the gym anymore.

Before he had time to change his mood, Yan Ming's attention was attracted by a strong fragrance.

The fragrance was unique and rich with the mellow taste of the wine. The fragrance of meat, wine, and dishes were mixed together, mixed but not messy. Yan Ming sniffed hard, wanting to inhale more fragrance. His eyes were already fixed on the dishes that were served.

The neatly arranged pieces of Mahjong, bright red and as green as agate, were placed in the small clay pot. At first glance, it was full of meat, which was really tempting.

Not only was the color pleasing, but the fragrance was also very pure and alluring. There was meat all around him, and every piece was of the same size. The skin on the top looked very elastic and soft, making him want to take a bite.

"This Dongpo meat is really authentic. It's the original Dongpo meat that was contained in this kind of clay pot." Yan Ming's eyes sparkled.

It wasn't that he was well-versed in Dongpo meat, but that he had a friend who was an old chef in Zhejiang cuisine. He wasn't very famous, but the old man's only specialty dish was Dongpo meat. He studied ancient books and was committed to making the most authentic Dongpo meat.

Of course, the old chef had settled down in the capital, so he had gotten to know Yan Ming. Yan Ming had eaten the Dongpo meat he had made a lot, and it was delicious. It wasn't like he had never eaten this kind of clay pot cooking before.

The old chef had even opened a Dongpo meat restaurant, which only had one meat dish, Dongpo meat. The rest were vegetarian dishes from Zhejiang Province.

There was heaven above and su hang below. Not only was it a beautiful scenery, but it was also a beautiful scenery. Zhe province was rich in resources and had beautiful scenery. Almost every place had its own special ingredients. Other than Dongpo meat, Dongpo Pork restaurant also had rare wild vegetables, such as bamboo shoots and kun vegetables. They were all excellent.

Although there was only one meat dish, the cooking method of the Dongpo meat kept up with the times. In addition to the traditional cooking method of the Dongpo meat, the old chef had also researched several other cooking methods of the Dongpo meat, which could be considered to be keeping up with the times. He directly made the Dongpo meat into ten patterns, which was definitely the treasure of the store.

"You can tell chef li about head chef Yuan's Dongpo meat. I feel that it's more authentic than the one made by chef li." Yan Ming was deep in thought.

……