Deep-fried Jingle Bell was, in fact, a very common home-cooked dish. But because there were people who liked it, especially those who had stories and were famous, it slowly rose to prominence and became one of the more famous dishes in Zhejiang Cuisine.
When it was first served, it wasn't as reserved and elegant as the Longjing Prawns. Instead, it carried the warmth and unrestrained feeling of being deep-fried at a high temperature. A scorching aroma assaulted one's nose, causing one to salivate.
It had a bright yellow color and a delicious aroma. When one got closer, one could even smell the faint fragrance of the meat, which was very attractive.
Its name was derived from the crisp sound of the jingle bell when it was cooked. Therefore, the moment it was placed in one's mouth, a crisp sound of "ka ca, ka ca" could be heard. It was indeed worthy of its name.
The outer layer was as thin as a cicada's wing and was very crispy, making the meat stuffing inside look even more fresh and delicious. The crispy and crispy outer layer was already amazing enough, but the juicy meat stuffing inside made one want to swallow their own tongue.
If one could eat a mouthful of jingle bell and a mouthful of wine, it would definitely be one of life's greatest joys. Even without wine, Yan Ming still felt that it was too delicious. With each chopstick, he sent all of them into his mouth. First, a sweet-sounding crisp sound could be heard. Then, the rich and plump meat taste enveloped his mouth, causing him to close his mouth tightly in fear that the juices would leak out. This was definitely something more distressing than losing money.
"What a loss, what a loss, what a loss. Eating is supposed to be such an enjoyable thing. I didn't expect that after living in vain for more than 30 years, I've never eaten right even once. What a waste of my life."
Yan Ming shook his head. His movements weren't slow either. In a short while, the golden and shiny food that was piled up on top of each other immediately responded to his actions. It was a perfect curtain call. Not to mention fragments, there wasn't even any oil on the food. It was as if the food had never been used before.
"There are only a handful of people in the country who are able to ensure that the food is neither broken nor stained with oil. But Head Chef Yuan is definitely the only one capable of doing such a neat and tidy job. He is indeed worthy of being the Chef King of China. His capability is truly unparalleled."
Yan Ming had heard of Yuan Zhou's reputation before. Especially after he accepted the task of planning Yuan Zhou's wedding, he had looked up a lot of information about Yuan Zhou. He had always believed that seeing was believing. There were a lot of rumors about Yuan Zhou and almost all of them were positive. However, he didn't think it was too bad. After all, most of the rumors were exaggerated. Many things were only five out of five. If it was exaggerated to ten out of ten, it was already the result of great restraint.
He had always known that Yuan Zhou was famous and capable, but it was not until now that he realized that the rumors about Yuan Zhou's craftsmanship were really too restrained.
After eating the crispy fried ringing bell, the West Lake Water Shield Soup was a stunning sight to behold.
In terms of beauty, the Longjing Prawns were already very good-looking. The prawn meat was pure white while the Longjing Prawns were dark green. The white and green contrasted very conspicuously, but it still couldn't compare to the Water Shield Soup.
The green water shield, the white chicken thighs, and the bright colors. Set off by the jade-like big soup bowl, it couldn't be too beautiful.
The faint and fresh fragrance slowly swept the tip of the nose, like the clear moonlight quietly spreading on the earth on a sunny summer night. Although it was illusory, it was real.
Not only did the water shield soup taste good, but it was also a dish full of historical allusions. To be honest, the reason why many Zhejiang cuisines were famous was that there were a lot of traces of history flowing in them. The condensation of time made these dishes more and more fresh and fresh.
Many people knew the allusions of "Water Shield Soup and Sea Bass" and "Thoughts of Water Shield and Sea Bass". Of course, the Emperor Qianlong, who loved to travel to Jiangnan, didn't only leave behind a large number of poems. Many of them were related to delicacies. Water Shield Soup was one of his favorites. Naturally, there were also some. For example, "Flowers fill the Su Causeway to suppress the smoke, picking the sea bass on a sunny day."
It could be seen that the water shield soup was not only a very delicious dish, but also a very meaningful dish.
The soup was smooth, tender, and fragrant. After Yan Ming picked up the spoon and drank a mouthful of the soup, he couldn't stop. He didn't want to stop either. He just wanted to drink all the soup into his stomach to be safe. One mouthful after another was simply too refreshing.
The Dry-fried Jingle Bell just now wasn't greasy or greasy. Instead, it was very palatable. However, if one ate too much of it, they would inevitably feel a little thirsty. At this time, a bowl of Water Shield Soup was simply appropriate.
The mellow and fresh soup and the tender and crisp vegetables inside matched each other perfectly. It was very delicious.
"Unexpectedly, the soup that everyone can make is also so attractive in Head Chef Yuan's restaurant. Indeed, it's not the simplicity of the dish, but the level of the culinary skill that determines the taste."
Yan Ming felt that if he were to drink ordinary Water Shield Soup in the future, it would be difficult for him to swallow it. After all, he had already experienced the taste of the best soup. Ordinary water shield soup was naturally not something he could use to rinse his mouth.
Suddenly, Yan Ming felt a little regretful. He regretted coming here to eat. He felt that if he couldn't eat Yuan Zhou's dishes for three meals a day in the future, he wouldn't have to worry about his weight anymore. He would definitely lose weight and he wouldn't have to go to the gym to exercise anymore.
Before Yan Ming had time to change his emotions, a strong fragrance attracted all of his attention while his heart was in turmoil.
The fragrance was unique and strong, with a hint of the mellowness of the wine. The fragrance of the meat, the wine, and the dishes were all mixed together, mixed but not messy. Yan Ming sniffed the tip of his nose, wanting to inhale more of the fragrance. His eyes were already fixed on the dishes that were served.
The neatly stacked Mahjong tiles were red and translucent, like agate. They were placed in a ceramic pot with a round belly and a small mouth. At first glance, it was all meat. It was truly tempting.
Not only was the color pleasing, but the fragrance was also very pure and tempting. As far as the eye could see, it was all meat. Every piece was the same size, and the skin on it looked very chewy and soft, making one especially want to take a bite.
"This Dongpo Pork is really authentic. The original Dongpo Pork is stored in such a ceramic pot." Yan Ming's eyes sparkled.
It wasn't that he had studied Dongpo Pork, but he had a friend who was an old chef in Zhejiang Cuisine. He wasn't very famous, but the old man only had one specialty, which was Dongpo Pork. He studied ancient books and devoted himself to making the most authentic Dongpo Pork.
Of course, the old chef had settled down in the capital city, and that was why he got acquainted with Yan Ming. After that, Yan Ming often ate the Dongpo Pork cooked by him, which tasted fresh and delicious. He had also eaten this kind of Dongpo Pork cooked in a ceramic pot.
That old chef also specially opened a Dongpo Pork Restaurant, in which there was only one meat dish, Dongpo Pork, and the rest were all vegetarian dishes of Zhejiang Province.
There was heaven above and Suzhou and Hangzhou below. It was not only the scenery, but also the products. Zhejiang Province was rich in resources and had beautiful scenery. Almost every place had its own special ingredients. In the Dongpo Pork Restaurant, apart from Dongpo Pork, there were also wild vegetables, such as bamboo shoots and water shield.
Although there was only one meat dish, the cooking method of the Dongpo Pork kept pace with the times. Apart from the traditional cooking method, the old chef had also researched several cooking methods of the Dongpo Pork. He could be considered to be keeping pace with the times. He directly made the Dongpo Pork into ten different styles, which was definitely the treasure of the restaurant.
"I can tell Chef Li about the Dongpo Pork cooked by Head Chef Yuan. It feels more authentic than the one cooked by Chef Li and fits the description in the historical books," Yan Ming said thoughtfully.
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