Advance Bravely

After coming out of the locker room, Xia Yao went to the bathroom and lurked for half an hour. When I walked to the kitchen, there was already a smell of meat floating from the inside.

"You still do it now? I just eat it a little."

Waiting into the kitchen, seeing those semi-finished products that have been enticing and scented before they are finished, Xia Yao took this sentence back. When I saw the grass, there were big bones, chicken, shrimp, and fish. When I was eating in the dining hall at noon, it was obviously not so rich. Where did these raw materials come from? How is it so ready?

Yuan Zong slipped, blasted, burned, and fried, and the movement was particularly big. Xia Yao was too lazy to ask so much, and sat at the small dinner table waiting to eat.

After a while, the first dish came up.

"What is this dish?" Xia Yao asked.

Yuan Long said: "This is a special dish in our northeast, and the pepper is tender and drunk."

Xia Yaoben wanted to wait for Yuan Lian to finish, and the two people moved the chopsticks together. It was too much to be placed here, so I decided to try it first. This chicken is Yuan Long used to soak the 8 years of Huadiao wine in advance, the wine is strong, the chicken is tender and not raw, not old, rotten and not. Xia Yao tried a bite, and the man and the chicken were drunk, and they were awakened by the scent of pepper.

Tony Mara is delicious! ! !

Xia Yao had only wanted to try it. The result was that the second piece was not enough to eat. The second piece was not enough to come to the third piece... Until Yuan Long put the second dish on the table, Xia Yao’s attention shifted.

Yuan Zong uses a 17-flavored material to cook a bowl of sauce-flavored, ruddy sauce skeleton, which is also an authentic northeastern dish.

Xia Yao can't wait for underground chopsticks.

A sip of the simmer, the marinade is wrapped in the squid keel, the bones are fragrant, the fragrant is not greasy, especially the taste, especially the sputum.

Ah, ah... delicious! In addition to delicious, Xia Yao has nothing else in his mind.

After a while, the casserole, the sauerkraut and the duck-boiled mushroom were added. The last dish was the most northeastern pork sauerkraut.

Xia Yao did not have a cold on sauerkraut, but the color of the sauerkraut made by Yuan Zeng was white and yellow, fresh and crisp, and the sauerkraut heart was also sweet.

"Where did this sauerkraut come from?" Xia Yao asked.

Yuan Li faintly said: "This is my own pickled, the sauerkraut bought in the supermarket is not very flavorful."

The noodles are also made by Yuan Li, without any additives, soft and smooth, and pleasant. Pork belly is selected from wild pigs. The oil in the fat is smashed out by the fire. It is thin and transparent. It is diluted by sauerkraut, fat but not greasy, and it is chewy.

"Good, um, delicious, really fragrant..."

Xia Yao took a bite and didn't lift his head. Originally, I wanted to maintain the image of a young man who was cold and arrogant in the weekdays, and who was not ecstatic, but there was no way, and it was delicious enough to make him forget. After eating half full, I felt that Yuan Lian had hardly moved the chopsticks and raised his eyelids to see that he was staring at himself.

Xia Yao has a layer of oil on his mouth and tries to make a moderate smile.

"It's still okay."

Yuan Lian finally made a sleeve soup, Xia Yao drank a large bowl, and stayed fast, and then reluctantly bid farewell to a table of leftovers.

In the next few days, Xia Yao was like a konjac, and every day after work, he went to this warm meal. Yuan Lian changed the pattern to him, and Xia Yao was only able to drive home after a full meal.