Food: Random stalls, customers chase me all over the country

Chapter 476 - Longjing Smoked Shrimp

Wang Fan looked at Parker strangely, not understanding what this handsome middle-aged man was daydreaming about.

My own bell has almost rung for the end of get out of class, but he hasn't come to serve the food. What's going on?
amount……

Seeing Wang Fan's somewhat dissatisfied look, Parker coughed awkwardly and quickly gestured for his men to serve the dishes.

"It's not my fault. It's all because the aroma of your dish is so unique and charming. It reminds me of my hometown."

Parker's English is very good, and Zhuo Qianqian was able to translate it for Wang Fan. After hearing the translation, Wang Fan was a little amused. So this matter is my fault?
Do I still have to say sorry to you?

Professor Liu is already a little impatient.

As the boyfriend of her favorite student, she was somewhat affectionate towards him and she was eager to know how many more surprises this boy could bring her.

The two appetizers were amazing, and even though I didn't have a big appetite, the glass of plum wine had already successfully whetted my appetite.

If my guess is correct, the first main dish must be Longjing shrimp!

According to my own speculation, the main course must be served from light to rich. If it is the other way around, it will be difficult to taste the light dishes.

This feeling of hunger is just right now, as it allows you to perfectly present lighter delicacies to your taste buds.

While I was thinking about it, the waiter slowly walked in pushing the food cart.

The faint scent of tea that followed also verified Professor Liu's guess.

Experienced!

Professor Liu couldn't help but sigh in his heart.

I don't know if this guy thought it up on his own or if he really had the guidance of an expert, but this set of procedures has turned out to be perfectly correct so far. It all depends on how he can cover up the slight bitterness of the tea leaves.

Bitterness can be said to be the most difficult taste to neutralize. No matter how much sugar you add, it will still be bitter. What exactly are you going to do?

Professor Liu is looking forward to it.

Three plates were served to the three people in the compartment respectively. When the lid of the plate was opened, a beautiful small bowl with an exquisite shape and ancient Chinese floral pattern was quietly squatting there.

The shrimps in the bowl are plump and crystal clear, and appear even whiter under the soft light.

A small piece of green tea leaves, as crystal clear as jade, is quietly inserted among the fresh and tender shrimps.

The edges of the leaves are serrated, delicate and even.

A big exclamation mark emerged in Professor Liu's heart.

Although it is just a small piece of tea leaves, the color of the tea leaves is bright and eye-catching, emerald green, which forms a sharp contrast with the white and tender shrimp. Although the plating is simple, it is very artistic. It is undoubtedly a very good decoration.

But... why does this tea look so much like small-leaf bitter gourd?
What? Shrimp fried with bitter gourd?

Changing Longjing shrimp to Kuding shrimp, is it an attempt to fight poison with poison or is there not enough money to buy Longjing tea?

Professor Liu's head was full of questions.

The waiter had already begun to introduce the dish: "Dear guest, this is today's first main course - Longjing shrimp. It is made with the finest Longjing tea hand-picked by Chef Wang Fan and river shrimp from China.

This dish was first recorded in the Southern Song Dynasty of China, and has a history of over a thousand years. It was once a royal dish eaten by Chinese emperors.

Even now, it is ranked first among Hangzhou's 36 famous dishes, and was recently served at state banquets to entertain heads of state from various countries.

Zhuo Qianqian didn't translate much information about the first two dishes. Just like the first two dishes, they were just appetizers. It wasn't until the first main course that the real explanation began.

Seeing that the guests, including his boss, were listening intently, Kaide felt even more excited. "Chef, you've made some changes to this dish. Instead of stir-frying the tea leaves with tea water, you've smoked them. This not only preserves the fragrance of the tea, but also prevents the bitterness from seeping into the shrimp. It also gives the shrimp a subtle, unique smoky flavor. Please enjoy."

Smoky!

Is it really possible? He could have thought of that!

A big exclamation mark kept flashing in Professor Liu's mind.

"correct."

The waiter suddenly turned around and said, "The chef has instructed that the tea leaves on the dishes are just for decoration and should never be tasted."

Allen smiled and said, "Isn't this just ordinary tea? Why can't you taste it? It can't be poisonous, right?"

Professor Liu nodded. "Yes, this is just ordinary tea. Maybe it won't go well with this dish after you eat it."

Allen raised his eyebrows: "Since he specifically told me to, I will save it for last."

Powell shrugged. "I just said that tea leaves might be a little bitter, but Mr. Chef is so condescending. It's just a little bitter, and it doesn't bother me at all. Let me first taste this delicacy that the emperor used to eat."

Professor Liu smiled and said nothing more. She would never eat that tea anyway.

If it is specifically mentioned, then it must be extremely bitter, and if the tea leaves can be so bright, then it is most likely the small-leaf bitter melon.

Looking at the two people who were eager to try, Professor Liu said nothing.

I'm definitely not being sinister or anything, I just think both of them need to calm down.

Pick up a shrimp with chopsticks, and the thin layer of sauce locks all the flavors in the shrimp meat. The crystal clear shrimp meat exudes the aroma of tea, wine and meat. The smell and appearance are impeccable.

(￣～￣)Chew!
"Click..."

As the shrimp meat enters your mouth, a refreshing taste begins to spread in your mouth, and you can almost hear the sound of the shrimp cracking when you take a bite.

Crisp, tender, chewy, firm and smooth.

A savory, slightly salty base, a flavor that's neither sweet nor savory, and a refreshing aroma that fills your mouth.

!!!

Exclamation marks filled my mind again.

She had eaten this dish at a Black Pearl Restaurant in Hangzhou, but the taste there could never compare to what she had in her mouth now!
Especially the unique crispness of river shrimp.

She even thought she heard the sound of shrimps breaking!
That refreshing crispness is a taste that shrimps definitely don’t have.

The smell of tea smoke has no effect on the sweetness of the river shrimps themselves, but the tea aroma that keeps floating in the mouth can be said to have given these shrimps a soul, as if these shrimps were grown in tea.

Powell was now shocked and exclaimed, "Wow! I've never eaten shrimp this crispy before. It's like a popping shrimp popping in my mouth. And even though it tastes sweet, I don't think it's sweet at all. This is amazing."

Allen agreed: "It's a very interesting dish, it could definitely be on my menu."

His menu naturally refers to those three-star restaurants.

Powell nodded. "If this dish were your creation, it would undoubtedly become a signature dish."

(End of this chapter)