The first thing I did was to find out

Chapter 146 The reception banquet

"Come on, Qin Huai, welcome to Gusu. I'll toast you on behalf of my master!"

"Yeah." Qin Huai raised the juice perfunctorily.

"Qin Huai, I'll toast to you on behalf of Master!"

"Hmmmm." Qin Huai raised his glass perfunctorily again.

"To celebrate my dad cooking for us, let's have a toast together!"

Qin Huai raised his glass while eating.

It’s not that Qin Huai is impolite, it’s just that he has not seen the world.

He also felt sorry, but he really couldn't control his hands holding the chopsticks and his mouth eating.

too delicious!

How can there be such delicious food in this world!

Eight Treasure Chicken is actually stuffed with eight kinds of ingredients in the chicken's stomach. The chicken outside is already delicious, but I didn't expect that the filling inside is even more delicious. Ingredients such as glutinous rice, lily, bamboo shoots, coix seeds, lotus seeds, quail eggs, etc. fully absorb the soup, and the first bite is so delicious.

Not to mention the three-piece duck. Huang Anyao explained it before. Qin Huai followed the three-piece duck tutorial. First, drink the soup from the outside to the inside, then eat the meat from the inside to the outside. Every bite must be confirmed whether it is really a taste. After tasting 7 flavors, the 7 flavors are combined into one. After eating Qin Huai, I want to worship Huang Shengli as my teacher and give up white and follow red.

Sorry about the plain dim sum, but the three-piece duck is really delicious.

The dish of stewed silver carp head is simply delicious!

The freshness of land, sea and air combined!

Not to mention that this dish has no fish bones. When Qin Huai heard Huang Anyao introduce the dish of stewing silver carp head, he searched the Internet and found that many Huaiyang dishes of this type have to be boned and boned to make it easier for the rich to eat. He deeply felt that it was the rich people in ancient times who enjoyed it.

As for the fried eel paste...

Qin Huai can only say that the threshold of "Knowing Taste" is still too high. Such delicious dishes were only served in the 7th episode. How delicious were the dishes in the first 6 episodes?

After the hot oil was poured on the eel shreds and made two sounds, it was served directly to the table. The first bite Qin Huai took with his chopsticks almost made his tongue fall off.

The freshness of fried eel paste is not the freshness of braised silver carp head and three-piece duck, which are the freshness of the original flavor of the ingredients. Fried eel paste has a very strong seasoning flavor, which looks rich in oil and sauce, and tastes salty and fresh, with a distinct sweet aftertaste.

This salty-sweet dish is not as sweet as squirrel mandarin fish, and is more acceptable to people, but Qin Huai thinks Huang Anyao is right, the aftertaste of this dish is the soul.

Without sugar and sweetness, it is just an ordinary braised eel.

It has a sweet aftertaste, and it is the delicious eel paste with sizzling sound.

There is no need to say much about the rest of the dishes.

Biluo Shrimp is very light. The shrimp cooked in tea soup has a faint tea fragrance. The taste is very unique and light. After all, whether it is the tea flavor or the shrimp flavor, they are tasteless compared to the dishes on the table.

But it is still necessary to have a fresh lily blooming among the colorful peonies on the table.

Squirrel Mandarin Fish, this dish is a very common famous dish, Qin Huai has eaten it. This fried, sweet, boneless fish is Qin Luo's favorite. Every time Qin Luo eats squirrel mandarin fish, she can use the steamed buns to dip up the remaining sweet and sour sauce on the plate.

Sweet and sour sauce with steamed buns, Qin Huai could only say that Qin Luo was also a ruthless person in a sense.

When Qin Huai was eating squirrel mandarin fish, Zheng Siyuan also helped him explain a few words, telling him that squirrel mandarin fish is a test of the chef's heat and seasoning. The heat determines the tenderness of the fish meat. Squirrel mandarin fish must be fried, but not over-fried. It should be crispy on the outside and tender on the inside. If the fish meat is over-fried, the dish will fail.

Needless to say, seasoning determines the taste of the sweet and sour sauce.

Huang Shengli's cooking control and seasoning are both top-notch. If this dish was placed in front of Qin Luo, he could eat three steamed buns after eating the squirrel mandarin fish dipped in sweet and sour sauce.

From the moment he picked up the chopsticks, Qin Huai had only one thought in his mind: I can’t eat it all, I simply can’t eat it all. Why can’t I eat two dishes at the same time when I only have one mouth?
Qin Huai couldn't even imagine how cheerful he would be if he could eat such delicious food every day.

He even had some understanding of why Huang Anyao didn't want to run a restaurant or learn cooking, but only wanted to eat all over the world and become a food critic.

Oh my God, if his dad had this skill, he would also be a food critic. He and Luo Luo would be food critics together!
At this moment, Qin Huai felt that he and Qin Luo must be half-siblings.

Oh, poor Luoluo, not only can she not eat such delicious food, but she also has to eat the buns made by her father every morning.

Qin Huai silently lit a candle for Qin Luo in his heart.

Qin Huai was the one who ate the most happily at the table. After all, he really had not seen much of the world.

Those who sat at the table to eat were Qin Huai, Huang Shengli, Zheng Siyuan, Huang Anyao, and Huang Shengli's nine apprentices. Except for Qin Huai, almost everyone among them had experienced the happy time of eating Huang Shengli's dishes every day.

Huang Shengli is a master who believes in encouragement-based education. When he was learning cooking, his master encouraged him by giving him half a steamed bun after a day of learning. During festivals, his master would buy some good food out of his own pocket and cook a sumptuous table of dishes.

Huang Shengli naturally followed suit and rewarded his son, apprentice, and nephew with dishes. Because of the different times, Huang Shengli's reward was steamed buns, and the rewards he gave were basically good dishes of the level of Biluo Shrimp. The dishes on the table were basically the configuration of the dinners during the New Year and festivals.

Huang Shengli is in poor health now and cooks less often, so everyone eats less, but that doesn’t mean they didn’t eat it before.

The only thing I haven’t eaten is Qinhuai.

Especially when placed in front of a group of people who eat gourmet food all year round, he seemed very unworldly.

But Qin Huai didn't care. Never mind. He just ate first.

You can lose anything but not your mouth.

Huang Shengli couldn't help laughing when he saw Qin Huai eating so much that he couldn't keep up with the pace. "Qin Huai's cooking skills don't match his appearance."

Zheng Siyuan thought about Qin Congwen and Zhao Rong's craftsmanship and felt that it was understandable. He said, "The situation of the Qin Huai family... is quite special."

"Although he's good at making dim sum, he's really bad at cooking. His parents' cooking skills are only slightly better than his. He's seen a lot of things when it comes to dim sum, but when it comes to dishes..."

"That's it."

Huang Anyao was a little curious: "Does Qin Huai have a lot of snacks?"

Zheng Siyuan nodded affirmatively. Seeing that Huang Jia and the others were also looking at him curiously, he raised his voice a little: "Southern and northern styles, all over the world, but mainly palace dim sum, because Luo Luo likes to watch palace dramas."

Everyone:?
"But recently he has been making more Suzhou-style dim sum, because Dr. Qu really likes rice cake-based dim sum."

Everyone:? ?

"Of course, what he can make depends on what's in the dim sum encyclopedia. He has a dim sum encyclopedia and showed it to me. There are quite a lot of different types of dim sum in it. Oh, by the way, he can make three types of mung bean cakes: Beijing style, Cantonese style, and Yunnan style. He is best at the Beijing style because Luoluo loves Beijing style the most."

Everyone:? ? ?
Zheng Siyuan has finished his introduction.

Now that Qin Huai has seen the world, it’s time for the world to see Qin Huai.

Qin Huai happily scooped himself a large spoonful of crab meat stew. Seeing that everyone at the table was already full of questions, he felt that he should express his opinion as well.

"I remember that the staff meal time of Huang Ji Restaurant is after 8pm and after pm, right? I make dim sum, and my working hours are different from everyone else's. I can be responsible for the dim sum and staple food of the staff meal."

"Everyone can tell me what you want to eat. If I know how to make it, I can make it. If not, I can look up the dim sum encyclopedia. I brought the dim sum encyclopedia with me this time. But there is no guarantee that the new ones will taste good. It may take some time to practice."

"If everyone doesn't have anything in particular they want to eat, I'll make it based on the situation. If I make six dishes every day... I've calculated that although there are many dishes I don't make very often, I can still make them. I should be able to make them for three weeks without repeating the same dish."

Everyone:? ? ? ?

(End of this chapter)