Crossing the Unknown Country

While it was boiling, they started to make the second dish, mushy cabbage, fried four eggs, stir and break, fry until the color is browned and set aside. Then take out a large spoonful of flour, dry fry in the pot without oil and water until it is slightly yellow, add boiling water to make a thin paste, cut the tender green cabbage leaves into large pieces and put them into the pot, add the egg crisps, boil over high heat for five minutes, add black fungus and cook for two minutes, finally add the green onion leaves and add salt, cook for another two minutes, remove from the pot and put in a bowl. The aroma is very appetizing at first glance, and Chef Wang is very satisfied and brought it to the table on the side.

At this time, the pork belly is almost done, so start to cook it over high heat, add a little soy sauce and salt until it becomes sticky, put it on a plate, and sprinkle a little green onion on it. Chef Wang looked at the shiny and ruddy meat. The color was so beautiful and appetizing. He asked Shopkeeper Wu to let him try a piece first to see how it tasted.

Su He asked them to go and try it together, and he helped the kitchen staff to prepare the dishes first, and the chef would come down and cook them directly later.

Shopkeeper Wu smiled and invited Su He's father to go to the private room to taste the food. Qin Ming brought the mushy cabbage and Chef Wang brought the braised pork. When they walked through the corridor and went upstairs, they met a few diners who asked what the dishes were and why they tasted so good. They would eat these two dishes today.

Shopkeeper Wu quickly apologized with a smile, "These are new dishes and improved braised pork. They will be launched tonight. Please wait a moment. They need to try the dishes themselves first."

Just as he was talking, an old acquaintance, Wen Kaiyan, the young master of Rongbaozhai, the largest silver shop in the city, came over. He was a big foodie. Seeing such delicious food, he hugged Shopkeeper Wu and said with a smile: "Shopkeeper Wu, let's go and try the dishes together. I think it will be right."

Shopkeeper Wu would definitely not refuse Young Master Wen, as he was a frequent visitor to their restaurant and a big customer. Shopkeeper Wu smiled and said, "Let's go and taste the food together. We will have a few more dishes to try later."

After entering the private room, Chef Wang apologized and said, "Try it first, and then I'll go down to make the other three dishes."

After they sat down, they all picked up their chopsticks and tasted it. They picked up the braised pork and nodded in praise. It tasted very good, without any fishy smell. It was soft and tasty. The rich aroma filled the mouth and made people unable to stop. Chef Wang was very satisfied. He had another famous delicacy in his specialty.

Everyone ate two pieces of braised pork and scooped a spoonful of mashed cabbage soup. It was fresh and tasty, and the soup was beautiful. This soup and braised pork were a perfect match. Chef Wang took a bite and left and went back to the kitchen.

Young Master Wen ate the meat and drank the soup with gusto, and joked that Manager Wu was not considerate enough. If he had not come, he would have missed the delicious food.

Shopkeeper Wu said with a smile: "This has just been made and you came across it. It is obviously made for you. How can you say you missed it? This is my first time eating it, just like you."

Shopkeeper Wu introduced with a smile: "This is Mr. Su. He provided the recipes for these dishes."

Su He's father smiled and said, "This is also because the child likes it. I try it occasionally. If everyone likes it, it is the greatest recognition for the child."

Young Master Wen said cheerfully, "Your child must be a gourmet. He is much better than me. He just likes to eat but can't cook."

Su He's father smiled and nodded. His daughter really loves delicious food.

After a while, the other three dishes came, Mapo Tofu, Gongbao Chicken, and Braised Lion's Head. These three dishes also tasted very overbearing. In this era dominated by stewing, the fragrance became more and more intense. When passing by the lobby, many people asked what this dish was and gave them one. Qin Ming quickly explained that everyone should come over in the evening. This was a new dish that needed to be tried by the shopkeeper before the price could be set. Everyone sat down with regret, and some said that they would still eat here tonight and eat these dishes.