Chapter 2325: Ignoring the basic laws

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Its been a long time since Ive smelled this. It should be the most authentic Shangzhi. Its so fragrant, and the meat is so fragrant Why do I feel like I havent eaten meat in a long time? Gan Zhong almost drooled.

In fact, gan Zhong couldnt be blamed. The main reason was that the Shangzhi meat was really fragrant. It was fried first and then steamed. With the thick oil and red sauce, coupled with the unique fragrance of Shangzhi, it was equivalent to roasting streaky pork in front of an extremely hungry person. Other than the mouths desire, there was also the desire for it!

Beautiful eyes, frost and snow, peach blossoms, Green Bone marrow, beautiful green. I dont know if li Taibai had described half of the four Haos Sage-like demeanor when he recited this poem, but its a pity that its already left in the torrent of history and can not be verified. Only Shang Zhi is left. Director w.a.n.g shook his head and sighed.

To be precise, the Shang Zhi meat had a special fate with the four luminous sun of Shang mountain. The four Haos of the Qin Dynasty, Wu s.h.i.+, Zhou Shu, Tang Bing and cui Guang, who were in charge of the Imperial courts history books, saw how tyrannical Qin Zheng was by burning books and burying Confucians. They came to Shang mountain to live in seclusion,living in caves and satiate their hunger with Shang Zhi.

Moreover, when Han Gaozu had invited him to be a high ranking official, he had not been able to move the four Haos to help him. As a result, his n.o.ble character was praised by people, and Shang Zhi, who they had praised, was even more well-known.

Among them, the most representative was naturally Shangzhi meat.

The entire body was dark in color and the meat was ruddy. Only the Shangzhi at the bottom had a different color. The purple color had become darker after cooking.

The meats fragrance blended with the unique smell of Shangzhi, giving off a pleasant fragrance.

Even Huo ting, who was so calm, couldnt bear it anymore. He took the chopsticks and directly picked up a piece of meat. As soon as he touched it, he could clearly feel the softness of the meat because the chopsticks could easily sink in and out. The marks left on it could also be restored, and it was obvious.

After observing for a while, Huo ting quickly stuffed the meat into his mouth. Because it was deep-fried pork, the skin was originally crispy. After steaming, it appeared soft and tender. The parts inside that were not directly in contact with oil were more delicate. With a slight sip, it would melt directly. It was not too much to say that it would melt in the mouth. Moreover, the rich taste of Shangzhi made people feel very fresh and not greasy at all.

Its fat but not greasy. Whats strange to me is that the fat meat can still give off the smell of the mountains and fields, like the feeling of eating pine velvet. This doesnt make sense.

No matter how good his cooking skills are, its not molecular cooking. He still has to pay attention to the basic laws! Why does Shangzhi meat have such a taste? its as natural and comfortable as eating wild fruits and drinking spring water. The more Huo ting ate, the more he felt that it was unreasonable. The more unreasonable it was, the more he wanted to eat. He ate one mouthful after another without stopping.

Yan Xiliang expressed that even if it was unreasonable, he couldnt take it all for himself, so he also started eating.Indeed. If I have to say it, its probably because the Shangzhi is too good. Of course, Ive never seen such good wild Shangzhi, and the cultivation is even worse.

But to be honest, only the top-quality Shangzhi can have such a taste. The quality of the ingredients in boss Yuans restaurant is really top-notch. Ever since the Jade-like cabbage was revealed, Yan Xiliang had been paying more attention to the ingredients.

However, this didnt stop him from enjoying the food. He stuffed pieces of meat into his mouth one after another. It was definitely a model of eating meat in large pieces. The only thing missing was a large bowl of wine.

One more thing. When has head chef Yuans cooking ever been reasonable? Yan Xiliang retorted.

Huo Yans body trembled, then trembled again and again until his back ached. It seemed that this so-called Yuan Yafeng had never been reasonable.

The host of director w.a.n.gs dish didnt say a word. He had already learned his lesson. When the famous dish of three pizzles was served, he had briefly explained the history of this dish to everyone on a whim. Once again, he scolded the three treacherous officials, including the Imperial Censorate, who were related to it. When future generations talked about history, they would either scold or praise it with emotion, which was normal.

In the end, he only ate a few mouthfuls of the dishes and the rest were s.n.a.t.c.hed away.

So as soon as the Shangzhi meat was served, director w.a.n.g silently began to eat as much as he could, wanting to make up for the losses from before.

However, no matter how fast they were, the losses of the five of them were still not small. Soon, the food was all gone. Even the Shangzhi had been swept clean. The fresh Shangzhi had a soft and sticky feeling, a little like Chinese yam. As Yuan Zhou had boiled it with water before using it, the sticky feeling was slightly removed and the taste was more natural.

Although it was delicious, it was gone very quickly. The second dish was served very quickly, and this was the last dish of Huo ting.

Compared to the thick ink and heavy color of the Shangzhi meat just now, Huo tings dish was much more beautiful. It only had two colors, gold and black, which looked very beautiful.

There were small circles with a yellow core in the middle, a black circle around it, and then a Golden Circle around it. The colors were bright, and the smell was sweet.

This money-making dish looks really good. Id believe it if you said it could make money. Miao Zhonghua said.

The money-making dish was usually used as the first dish at banquets of big merchants to win some good luck. This had always been a habit of the Chinese.

One had to win the appetizer when speaking and the winner when eating. The meaning was heavy, and this dish that seemed to have the same p.r.o.nunciation as get rich was liked by many businessmen.

When Miao Zhonghua first ate the Shangzhi meat, he tried his best to control himself, but the taste was too good. Even though he kept hinting that he couldnt eat too much, his hands didnt listen to him. Therefore, he set his eyes on the fermented golden hair dish. It was a vegetarian dish, so he could eat more to neutralize the meat he had just eaten.

With that thought in mind, Miao Zhonghua quickly picked up a piece and put it in his mouth. The fragrance of the egg hit his face. Coupled with the special taste of the first dish, with a slight saltiness and a hint of the fishy smell of the egg, the taste was quite good. With the soft chicken cake in the middle and the freshness of the chicken soup, the taste was even better.

This appetizer is really delicious. Its crunching when I bite it. With the soft cake and the chewy egg skin, the texture is layered and the saltiness and fragrance are perfectly combined. Miao Zhonghua was quite satisfied with the vegetable dish.

It didnt have the bland taste of normal vegetables at all. Instead, it had a rich taste, not inferior to meat. Although Miao Zhonghua had eaten a lot of meat, he could eat more vegetables. After all, he had decided to go back and run ten kilometers. He had to live up to such a long journey and eat more.

Huo ting and the others also appreciated this dish very much. They had just finished eating the strong Shangzhi meat, and a fresh and elegant dish was served. One was strong and one was light, just right.

The next dish was the last dish on Miao Zhonghuas menu, hangui chicken slices. It was also a famous Qin dish, and it was a good dish that directly used fragrant flowers.

The hangui was actually a Chinese osmanthus tree that Xiao He had personally planted. The fragrance of the Chinese osmanthus tree was strong and could be felt within ten miles. It really lived up to the saying the fragrance of Chinese osmanthus can be felt within ten miles.

As soon as it was served, in addition to the elegant color, the fragrance was also meaningful and elegant. In the end, not only were the chicken slices and flowers finished, but the flowers with a little bit of unique bitterness were also very popular.

After tasting the fresh flowers, the next dish to be served was the Emperor Ming tofu that gan Zhong had ordered. This dish was also one of the eight Treasures of Qin cuisine. Not only did it look extremely good, but it also smelled very pleasant.

Unlike the fragrance of flowers, the fragrance of tea was more elegant. Although each person had their own preferences, the fragrance of tea was still acceptable to most people.

Therefore, this Emperor Ming tofu was also called tea fragrance tofu. Just by hearing the name, one could tell what the main ingredients were. It was simple and clear.