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

Chapter 478-Having history is so great?!

"This tea is called Small Leaf Kuding. It has high health benefits, but people with kidney deficiency will find it bitter. The more deficient they are, the bitterer it tastes. People with good kidney function will find it slightly sweet. You two are both older, so it's normal for it to taste bitter. Would you like a glass of juice to rinse your mouth?"

Professor Liu was not afraid that these two foreigners did not understand what kidney deficiency meant. There were many Chinese medicine health care, Chinese medicine clinics, cupping, etc. in Paris, and she did not believe that these two people had not tried them.

Allen and Powell really understand.

After hearing what Professor Liu said, the two people's facial features that were squeezed together instantly returned to their original positions. Except for the corners of their mouths twitching a few times, there was no sign of abnormality at all.

Allen said, "Although I'm not young anymore, it seems I've taken good care of myself. I don't think this tea is bitter at all, and it has a refreshing sweetness. Powell, do you think it's bitter?"

Powell exclaimed in admiration, "How can it be bitter? This is great tea! I've never tasted tea so refreshing and sweet. I'll definitely buy a pound from the chef later."

Sure enough, men who want to be strong throughout their lives!
There was still no change on Professor Liu's face, but his stomach was about to cramp from laughing.

Looking at the two people who were still stubbornly praising the tea's fragrance and quality, Professor Liu thought to himself, "Let's see how long you two can hold out!"

……

Parker was already happily reporting the good news to Wang Fan: "Dear Chef, the dishes you cooked today were warmly welcomed by the guests, and they also listened with great interest to the stories that went with these delicacies."

After hearing Zhuo Qianqian's translation, Wang Fan nodded, but there was no change on his face.

After all, this is just the beginning. The real fun is yet to come.

And the most important thing is that it is a taboo to celebrate with champagne halfway through the journey. There are countless cases to prove this.

Keep a normal mind, the best dish is always the next one.

The Taibai duck has been steamed in the steamer for nearly three hours. What Wang Fan is preparing now is the remaining main dish - crispy beef patties.

Taibai duck can be eaten as a soup or a vegetable. Although it is a Sichuan dish, it is a Sichuan dish that is neither spicy nor numb. The slightly lighter Taibai duck paired with the rich and mellow crispy beef patties is the key factor that made the diners cry with greed today.

Wang Fan had already kneaded the dough and made the hot pastry, and was now preparing the beef filling.

The beef filling doesn’t contain much seasoning, just ginger, salt, pepper and soaked pepper water.

Top-quality ingredients often only require the simplest seasonings, and Charolais beef happens to be at the top of the pyramid.

The golden minced ginger was very eye-catching in the bright red stewed beef, but it was quickly stirred into indistinguishable from the beef.

"Crack...crack..."

"?"

Hearing the strange noise, Parker looked towards the kitchen with a look of shock and confusion.

What's the situation?
It was broad daylight, and there were three people inside! Isn't this a little too romantic?!

After seeing the situation inside clearly, Parker couldn't help but blush.

It turns out they were beating beef. My expectations were in vain...

Wang Fan's hands were stirring the meat filling in the bowl while he picked up the beef and threw it into the bowl. He didn't know that an old man outside the door had already imagined a scene that was not suitable for children.

After adding a little sesame oil to the meat, he continued to beat it until a sticky gelatinous substance formed on the beef and it was tightly clumped together.

Roll out the dough, apply a layer of butter on it, spread the beef evenly and sprinkle a handful of chopped green onions on it, then start stacking the beef.

Zhuo Qianqian giggled and said, "Boss, you folded this beef just like I rolled up my quilt when I was a kid." Wang Fan laughed and said, "I folded my quilt like that when I was a kid, too."

As he spoke, he pinched the rolled end to stretch the dough, then continued to roll it, and finally it looked like a rolled-up towel.

He picked up the towel, bent his fingers, flattened one end with his fist, and dropped it on the chopping board with a "bang".

It was bulging like a steamed bun just now, but it was deflated all of a sudden after being dropped.

Then press the top flat, brush it with a layer of ghee and start making the second one.

"Clap clap clap..."

The beef patties had already been put into the electric griddle, and Wang Fan began to process the Taibai duck.

In China, the duck is usually served whole, but Wang Fan was afraid that they would eat too much and die, so he took a piece of meat from each part of the duck.

The small soup bowl is filled with duck meat pieces cut into uniform sizes, and red and plump wolfberries float on the white soup. You can tell how fresh and fragrant it is just by looking at it.

"Ding."

On each plate is a soup bowl of Taibai duck and two crispy beef patties cut in half, covered with a plate cover and pushed to the respective guests by the waiter.

……

Dave was getting impatient waiting.

Just as I finished eating the Longjing shrimp in the bowl, I became impatient waiting.

Now he just wanted to fill his stomach, which had become a bottomless pit, with one thing after another.

Obviously, he had to wait much longer for French food in the past, but now he didn't want to wait even a moment longer.

"Waiter, is the new food not ready yet? Could you please hurry up the chef?"

As soon as his voice was heard, he saw the waiter pushing in a new food cart.

Dave was overjoyed and pulled five bills out of his wallet and put them on the table.

Faced with such a generous tip, the waiter remained elegant: "Thank you, generous and distinguished guest. Please allow me to introduce you to the last two main courses of today."

Lifting the plate, he pointed at the crispy beef patty and said, "This dish is called 'Crispy Imperial Beef Patty,' and it has a history of over 1000 years. It's said that even Emperor Taizong of Tang, Li Shimin, the great hegemon of China, was obsessed with this beef patty. The word 'Tang' in Chinatown is a tribute to this dynasty."

He then pointed at Taibai duck and said, "This dish is called 'Taibai Duck,' and it also has a history of over 1000 years. Taibai Duck is made with duck as the main ingredient, steamed with aged Huadiao wine, wolfberries, Panax notoginseng, and other ingredients. It's said that Li Bai, the most famous poet in Chinese history, presented it to Emperor Xuanzong of Tang. Emperor Xuanzong loved this dish so much that he personally named it 'Taibai Duck.' Emperor Xuanzong was the grandson of Emperor Taizong."

A thousand years, a thousand years, and another thousand years.

Dave felt as if his scalp was tingling with Show.

If possible, he really wanted to grab the chef's clothes and ask him: "Is it great to have history? I ask you, is it great to have history?"

Thinking about his family's short 200-year history, Dave felt that he should not dwell too much on this issue.

Maybe it would be more appropriate to think about how much salary you should offer the chef to attract him to your place?
Forget it, let's think about this problem later. Now he just wants to stuff the damn duck and beef patties into his stomach.

(End of this chapter)