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It's not that the pig's trotters are inferior to others, but the presence of either the Prime Minister or the Foreign Ministry official who received the Prime Minister certainly did not want the other party to see their own pigs' trotters.

But how could Yuanzhou's work be problematic? For this menu, he deliberately settled for a long time.

When Li Yanhua poked the pig's hand with chopsticks, the smooth flesh took off from the bones, and the stars were sprinkled with sand ginger, and some sauce-colored seasonings. The white pig's hands were added with dark sauces, and the contrast was sharp. , Plus a seductive taste.

"Steamed so well?" Li Yanhua didn't want to think about the scene that was very magical just now, he took the meat and stuffed it in his mouth.

The pig's hand is not completely cold, but it also brings a little bit of warmth. After contacting the temperature of the human mouth, the temperature starts to rise, and the unique flavor of Shajiang spreads in the mouth, plus a little sweetness, a little spicy, and the pig's hand The soft glutinous texture fits seamlessly.

"It tastes so delicious, it seems that there is a bit of sour taste of lemon. It is the best appetizer I have eaten. I have no problem eating 20 more pig hands." Li Yanhua squinted slightly.

Chef Opelo didn't eat less, but with this plate of pig hands, at least for cold appetizers, he did lose.

"It's not overcooked, it's knives. This kung fu is too exaggerated. How can you separate the flesh and bones and just grasp it with just one poke?" Tang Le knew it as soon as he ate it, but he felt that his cooking skills now also Unprofessional, can't see the chef's knife.

If Cheng Zhaomei is there, she will definitely tell him: "It's normal to just see it, even if the master's knife is opened by a factor of 0.5, it may not be understandable."

They are not professional chefs. Their amazing way is to eat a few more pieces, which is one piece per person, and the second one is fast. For example, the experienced Song leader can only eat one piece, such as Premier Li Yanhua.

The second dish, Yuanzhou, uses Sichuan cuisine, and it also uses the signature dish of Deng Ying Beef, which is the signature dish of the Chef's Kitchen. Of course, this time, Deng Ying Beef is not the same as before.

"Is this an empty plate?" Don't look at the middle-aged man with his low profile and status, he is one of the ambassadors accompanying Li Yanhua, but his eyes are slightly short-sighted.

He was talking about a very beautiful peony flower plate. A delicate and beautiful peony was placed in the center of the plate. Green leaves and vines were coiled around the plate and hidden at the bottom of the plate. The whole seemed to be a flower on the table. Like peony, magnificent.

Not to mention a middle-aged man who is a bit short-sighted, Li Yanhua's eyesight 2.0 is also very reluctant.

If it wasn't for sure that an empty plate would be impossible to serve, he would like to ask.

Tang Lei didn't want to talk anymore, and the already astounding knifeman had never expected to go any further.

"Let's eat it." Tang Le sighed, wondering whether he wanted to read the knife.

After all, his cooking skills are far from Yuanzhou, a little worse than Cheng Zhaomei, and it's okay to watch a lively conversation with laymen.

"This should be Chef Yuan's specialty, Deng Ying Beef." Leader Song directly served chopsticks.

I used to sing the names of the dishes before, mainly because I was immersed in the scent of the pig's hands. Where can I hear others talking.

Leader Song is clever, and his brain is alive. There are only four names of the dishes. Even if he doesn't remember them, he still has an impression of it. Therefore, he stretched the chopsticks straight to the petals with rich colors. Although he didn't see the dishes clearly, where.

The chopsticks didn't feel like they hit an empty plate. They were clipped for a glance. They were light and thin, like cicada wings. If it weren't for the slightest flesh-colored eyes, it would be thought that nothing was caught.

With the opening of Song leader, Li Yanhua followed closely, and other people also started to use chopsticks, and soon stuffed them into their mouths.

Spicy and fragrant, with a bit of crunch, of course, this degree of spicy Yuanzhou is still very well controlled, are acceptable to everyone.

From the light and soft glutinous long pig hands to the spicy and crispy Dengying beef, it is like a season change. The feast on the tip of the tongue is irresistible.

"This taste is really good. This is a dish belonging to China's Caichuan Province. Rongcheng's diet also fits our appetite." Li Yanhua murmured with the Song leader around him.

"Chef Yuan is the business card of our Rongcheng, as well as the business card of our Huaxia kitchen, with outstanding craftsmanship, affordability, and affordability." Leader Song said it was so exciting.

The four cold dishes are not enough for a few people to plug their teeth. Although everyone adheres to etiquette, empty plates are placed there, which is very eye-catching.

Yuan Zhou's time is still relatively accurate, without everyone's anxiety, hot dishes came up.

The first dish is related to crabs. After all, Singapore is a crab-loving country. Opero's specialty dish is chili fried crab.

Instead of making fried crabs, Yuanzhou used a different method to make a sticky rice crab.

The dishes are placed in a casserole-like bowl. When they are served, they can smell a faint smell, the wine and meat are mixed together, and there is a little bit indescribable.

"Boom"

When the lid was opened, a burst of water vapor first appeared, and then a thick fragrance spread out.

"How does this crab look delicious? There seems to be something underneath?" Li Yanhua said as he started, this was learned from the leader Song.

The crab shell was easily overturned, revealing the neatly arranged crab meat inside, which looks almost the same size, and below is a layer of glutinous rice with a little bit of browning, and a touch of rice flavor. Drilling into a man's nostril.

Yuanzhou said that the crab is also based on the principle of Cantonese claypot rice, which tastes quite good.

"Soft and fragrant, full of seafood. Is the crab so delicious?" Li Yanhua thought he had eaten fake crabs before.

I didn't think crabs had been so delicious before. Even the glutinous rice with a little bit of burnt, soaked the taste of crabs, plus its soft and sticky texture, became extremely delicious.

However, there are many people at the table, that is, Li Yanhua's fast speed and high status, he will not have much to eat, and can only switch to other dishes.

For example, Jiaoxiang's roasted suckling pig Yuan Yuan once again showed the world the best knife workman in Yuanzhou, Tang Qingxue White, tofu soup with tender fish head, sweet honey and fire recipe, fresh and elegant fish belly.

When each dish came up, it was full of aroma and perfect shape, and after a while, the plate was left clean and white.

It ’s not that someone licked the plate. After all, they could n’t pull their faces. One is because Yuanzhou's cooking is really superb. The juice does not stick to the plate is the basic operation, and the other is the person who eats it carefully.

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