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He looked cumbersome, and he didn't know how Qian Minghui carried these two boxes in one hand. It was really puzzling.

Qian Minghui carefully placed the two boxes on the table in front of him. Originally, he had placed a bulging briefcase. Now he has also placed two such small and small boxes, which really put the ground in front of him. It's almost occupied.

After a lot of fiddling, they squeezed down the two small boxes that had stretched out a bit next door.

However, the length of the box is relatively long. It is considered to occupy all the length in front of him together with the briefcase, but the width is a lot of space, especially the position of Qian Minghui's chest is the place where the dishes and plates are free. It is also very careful. .

When Qian Minghui sorted out these strange tools, Yuan Zhou took the knife and dropped it very quickly to prepare the piece of hibiscus chicken he ordered.

This dish is definitely one of the classic dishes of Shandong cuisine. Regardless of its simple name, the method looks simple. Actually, the knife is very demanding. Otherwise, the chicken slices are not clean enough and have a grainy feeling. The heat control requirements are extremely high, otherwise the chicken slices will not be as smooth as tofu and melt in the mouth.

After Yuanzhou got the silver spoon of Lu cuisine, it can be said that it is a master of Lu kitchen knife and firework. Even the long-famous Zhou Shijie is far from Yuanzhou in this respect. Zhou Shijie is very pleased with this.

He is already at the age of knowing the destiny. If there are no talents in the future, it is a sad thing. Although Yuanzhou is not taught by him now, the Lu cuisine in Yuanzhou has definitely reached the highest level. Then there are people and other people. It doesn't matter.

Zhou Shijie is open-minded. The Shandong Cuisine Association under his leadership is considered to be a relatively harmonious place. Yuanzhou is highly praised. Although it is regrettable that Yuanzhou is not only proficient in Shandong cuisine, but is proficient in every cuisine, and it is comparable, but Each of them would recognize Yuanzhou as the leader of their Shandong cuisine.

Where there are people, there are rivers and lakes, and people’s hearts grow in each person’s chest. Naturally, there will be more thoughts, but when you are faced with a level that is much stronger than you, even if you are a rocket, you can’t keep up. What jealousy and framed It's all illusory things.

As one of the masterpieces of Lu cuisine, the Furong chicken slices have also played new tricks in Yuanzhou's hands and reached a new height. It can be said that they have raised the standard of the Furong chicken slices by their own efforts.

In the past, it was a perfect work to be able to hang chicken slices into the shape of hibiscus petals and then arrange them into a hibiscus flower-like shape, but as Yuanzhou's cooking skills improve, his dishes will naturally rise.

The hibiscus flowers that are white and jade-like are blooming on the plate. They are different in shape, even if they are in full bloom. Every one is different, sometimes dotted with green-green bean sprouts, like hibiscus faintly. The branches and leaves of the agreement are just like that, which makes people face the gorgeous and colorful flowers in full bloom.

At least Qian Minghui, even though he had made enough preparations, had high expectations in his heart. When he saw the finished dishes, he was still amazed.

At this moment, I know that human imagination is sometimes very barren, and some things cannot be known by just thinking.

"Hey, this is so beautiful. Some people believe that it is a real flower. Such beautiful things should be shared and eaten by more people."

Qian Minghui was determined to watch the Furong chicken slices for a long time before he made up his mind. Generally, he took out a small, clean and golden plate from the black cloth bag just now.

I took out a pack of wet wipes and took out a small dish that was already clean and wiped it again. Then I sniffed it and found that it was indeed tasteless. Then I picked up the chopsticks and started working. Chop a hibiscus flower into a small dish with chopsticks.

Although Qian Minghui tried his best to restore it carefully, but after all he was born with craftsmanship. After arriving at the small dish, the hibiscus flower seemed to have been destroyed by wind and rain. It became extremely miserable. Of course, this did not affect its taste at all, and it was still very fresh. Mellow fragrance.

Then after setting aside a flower, Qian Minghui carefully opened the larger box. Don’t look at the small box. The space inside is quite large. Especially many places are folded together, so you can’t put them together. There are few things. At a glance, this small box has three layers, and each layer can hold a plate the size of a piece of hibiscus chicken.

"It is indeed the proud work of the genius Mr. Xin. I was able to find Mr. Xin to cooperate and prove that I am also a genius. There is no reason why the two geniuses can not be successful together." Qian Minghui was full of confidence.

After placing the remaining hibiscus chicken slices on the bottom layer, Qian Minghui covered the small box, by the way, adjusted the temperature to 20 degrees at the lock, and then started to eat the hibiscus chicken slices in the small dish.

The crispy green bean sprouts are crispy and refreshing when eaten in your mouth, with the unique fragrance of beans, one by one. Even though the bean sprouts look very dull on the surface, every sprout The top is covered with a thin layer of transparent gorgon juice. The mellow and delicious taste is accompanied by the refreshing taste of bean sprouts, which makes people feel as if a spring breeze is blowing on people, and it is extremely comfortable.

The bean sprouts are so delicious, not to mention the chicken slices. It combines the delicious taste of chicken and fish, not only the taste of land, but also the taste of the lake. It melts in the mouth, and the freshness makes people want to The tongue is swallowed.

Anyway, a hibiscus flower, because of Yuanzhou’s improvement and diligence, the flowers have become more, but the petals have become smaller, and they are all reduced in the same proportion, and both the traces on the top and the others are exactly the same as before, and they are more refined. The number of petals has not decreased.

But he couldn't hold Qian Minghui taking one bite, and almost forgot his ultimate purpose of coming here. He was just immersed in the delicious delicacy.

Fortunately, in the bottom of my heart, I still kept a piece of the last Qingming, of course, it was actually the next dish, and the fragrant taste brought him back to his senses.

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The next dish came up with Di Sanxian. As a famous dish in the Northeast, it is also a dish with a name and a surname. Although Yuanzhou does not receive the cuisine of the three provinces in the Northeast, he has received a lot of ethnic cuisines, and the Northeast is also A place where all ethnic groups live together, so Di Sanxian is not only owned by the Han but also by the Manchu.

This dish was made by the Manchu method. Of course, Qian Minghui didn't know about these subtle differences. He only knew that his favorite dish was coming.

The golden potato pieces, the tender eggplant with full sauce, and the juicy green peppers that look fresh and tender, all beckoned to Qian Minghui, "Come and eat me, come and eat me" with voiceovers, so Before he could put the ground Sanxian on the small plate, he ate with the big plate.

The fried potatoes and eggplants are rich in juice, the potatoes are soft and waxy, and the eggplant is crispy, and almost all the juice is stewed into it. The taste is rich and delicious. Qian Minghui can't stop.

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