Gourmet and actor

Xiao Ma and the photographer pondered over the menu and wanted to ask the waiter, but felt a little embarrassed.

In fact, they were not the only ones who were curious, but other guests who were on the table were also researching the menu.There are speculations about what ingredients are used under the names of these unique dishes.

Ni Guang, the operations director of a well-known social network and a well-known joker, looked at the menu and muttered: "The main dishes are braised abalone, tofu dumplings, colorful fruits, green eggplant cakes... Dessert mandarin duck milk rolls, stewed fruit cakes...there are so many names. I haven’t seen it before, and I can’t guess what the ingredients are. Is it really as delicious as Xiao Yin said?”

He was discussing with the people at the same table whether this colorful fruit is a Japanese word for wagashi, and whether tofu dumplings are really dumplings made with tofu as fillings.

When I looked up, I suddenly saw Yin Jueyi and Chen Shangxing who had just returned from washing their hands, and hurriedly waved and said, "Little Yin, come here, let me introduce to Brother Ni how these dishes are made. Since you said you ate Xiao Ke's Cai has regained his inspiration, and I am looking forward to his opening every day. You know, I have a book on hand that has been stopped for more than a year, and the book number is ready. "

In order to match Director Xu's time, Yin Jueyi took the flight at [-]:[-] am this morning. In order not to get up, he simply changed the script and stayed up all night.Although I am not too sleepy now, my mind is numb.Hearing Ni Guang's words, he said impatiently: "Niba, sit still, and you'll know when the dishes are ready."

Ni Guang's ID on the Internet is Wanniba, and everyone who has good friends calls him Niba.He was not angry when Yin Jueyi said this, and said with a smile: "Looks like you were a thief again last night, no wonder you got two big dark circles under your eyes. Well, I don't ask you, find someone else——Chen Daxing, you I’m on the same production team as Boss Xiao, so I should have eaten at his house, right? Introduce me quickly.”

"I have been there before, but I have never eaten these dishes. Niba, just listen to Xiao Yin and wait honestly. Xiao Ke's craftsmanship will never let you down."

Seeing Yin Jueyi's eyes fluttering, Chen Shangxing hurriedly sent him back to his seat, so he left without saying anything.But when I met other familiar directors along the way, I had to chat with them.

This group of people was brought by Yin Jueyi, unexpectedly Chen Shangxing knew half of them.After returning to the dining table and sitting down, Yin Jueyi couldn't help asking: "How do you know them?"

Chen Shangxing said: "My mother is also a TV actress, and she was very popular back then. Thanks to her, I know almost all directors, and my mother often escorted me to visit their homes."

"Then why haven't I seen you before?"

"That said, I'm also puzzled."

Having said that, the two couldn't help chatting about their school days.Then I found out that not only do they have overlapping circles of friends, but they also go to similar places, and even their graduation schools are in the same block, but they just never met each other back then. What a coincidence.

These days, Chen Shangxing basically took the initiative to get close, but Yin Jueyi always disliked him so much.It was the first time for such a relaxed and natural chat.

Good sign, it seems that we can look forward to some progress.Chen Shangxing was secretly delighted, when a familiar voice suddenly came from behind him, "Finally arrived, Director Xu, Lao Chen, long time no see. This is my brother, Deng Zairong. Brother, this is what I told you. two friends."

Hearing this name and seeing that long-lost face again, Chen Shangxing, who stood up to say hello, froze his smile.

Deng Zairong didn't expect to meet his old man here, although his expression didn't change, his eyes immediately staggered, and he deliberately didn't meet him.

Deng Yibo didn't notice the undercurrent in the air at all, he yelled directly: "Brother, sit down quickly, I made an agreement with Xiao Ke yesterday, we will sit at the same table as the crew, and he will also be at the table later, when the time comes to introduce You two know each other. By the way, what are you eating today? Huh? There are several items on this menu that I have never seen before, hehe, good luck!"

The front hall was bustling, while Xiao Ke was immersed in cooking in the kitchen.

Although Ding Haili brought the chefs to prepare the ingredients before five o'clock, in order to ensure the first-class taste, some dishes had to wait until they were served.Fortunately, there were more than a dozen people fighting today, and Xiao Ke felt a little more relaxed than usual.

Put the braised ingredients on the abalone needles that have been slightly stir-fried, and open the lid to simmer.Xiao Ke glanced at the menu and asked, "Which pot is the ladder's duck feet in?"

Ding Haili, who was watching his every move attentively, immediately pointed to a big steamer in the corner.

Xiao Ke glanced at the timer and said, "Open it and see how it's heated."

Ding Haili opened the lid as he said.Steamed with a slow fire at [-] o'clock in the morning until now, the white steam that has concentrated the essence for more than five hours, immediately attached to the sweet fragrance of bamboo shoots and the hot fragrance of ham and duck feet, permeated the large kitchen.

The chefs present are all veterans with at least five years of experience in high-end restaurants. They usually go to famous restaurants to taste and learn, but they have never smelled such a fresh and fragrant taste.

For a while, the restaurant, which was busy with the sound of chopping and washing vegetables, suddenly became extremely quiet.Everyone involuntarily stood on tiptoes and stretched their necks to look around, wanting to see what the duck feet in the steamer looked like, which made it so attractive.

In silent expectation, Xiao Ke took a toothpick, and after the heat dissipated, he stuck it into the duck's paw to test its hardness.

The duck feet used in this dish were brought from the Han family mansion.At that time, the raw duck feet of intensively fed ducks were used, the hard skin on the surface was torn off, and then soaked in rice wine.After a few days, the piece in the middle of the mat has absorbed the smell of wine and becomes plump and slippery, and then the toe bones and small tendons are removed.Finally, slice the spring bamboo shoots, coat with a thick layer of aged honey, add a slice of red and white ham, sandwich the duck's feet in the middle, tie them up with thin kelp, and steam them slowly in a pan.

After a morning of steaming, the old honey has completely penetrated the green bamboo shoots and duck feet.The fat of the ham has also fully integrated into the duck's feet, making it look oily and honey-sauce-colored, and it looks more and more plump, almost bursting through the thin kelp, tempting people to eagerly try it.

Ding Haili, who personally made this dish under Xiao Ke's command, never thought that the finished ladder duck feet would be so attractive.Struggle to resist the urge to swallow, in order to distract attention, he asked: "Mr. Xiao, why is the name of the dish called Tianti?"

"Don't you think this green bamboo shoot looks like a bamboo ladder after being sliced?"

Ding Haili suddenly realized.

Feeling that the toothpick in his hand was a little obstructed, and he had to use a little force to pierce it to the end, Xiao Ke knew that it was time to fire.

At this moment, the duck feet are soft and glutinous, but also chewy.If it is steamed further, the main gluten inside will completely turn into gelatin. At that time, not only the dish will not be shaped, but the taste will be far worse than it is now.

"Turn off the fire and open the lid, ready to serve on a plate."

After explaining to help the cook, Xiao Ke asked again: "Is Zhan Cui Chuanyun ready?"

Ding Haili immediately brought over a tray, several large white porcelain plates neatly stacked enough ingredients for today's guests.

Chuanyun refers to wings. The main ingredient of this dish is chicken wings. All the bones are removed using a secret method, and the wings are kept intact, and then a few narrow and long upper-sealed cloud legs are filled in as supporting bones.In this way, the chicken wings are fully supported, and there will be no embarrassing situation where the ham is too large for the guests to bite.

The most troublesome part of it is the deboning process. After completion, it only needs to be deep-fried until golden.Xiao Ke picked two dishes, checked that there was no problem, and ordered: "Get ready to cook."

Handing the tray to the helper, Ding Haili glanced at the menu, and said proactively, "Tofu dumplings are almost ready. A few more time-consuming ones are ready, just a few more stir-fried dishes to start the meal. Teacher Xiao, how about I fry the shrimps first?" "

"Well, remember to fry it according to the way I told you." Xiao Ke glanced at the big clock on the wall and said, "You all stop for a while, when the time is up, we will take off the red silk on the signboard."

Because the films I participated in before have a national foundation, I didn't do much publicity.At present, this drama has not yet reached the promotion period, so Xiao Ke's understanding of the effect of advertising is limited.I feel that if I invite a few friends to sit down on the opening day, this restaurant will be considered as someone who knows about it.

Father Han, who was banned by his son from the lion dance performance plan, had no choice but to back off a step, combined with azimuth's birthday, etc., carefully selected a so-called auspicious time for the zodiac, and urged Xiao Ke to be here at this time. Time to cover.It is said that only in this way can the business flourish and the cooperation between the two parties last for a long time.

In the previous life, the mother and concubine did countless rituals and scattered countless rice grains for her illness, but nothing worked. Since then, Xiao Ke has not believed in these things.But Father Han insisted on this, in order to make the elders happy, he had no choice but to obey.

The waiters were informed of this in advance.Seeing that the time was almost up, he took the initiative to remind the visitors who were tasting tea.When Xiao Ke walked out of the kitchen, the guests had already stood outside the door and waited cooperatively.

Seeing this, Xiao Ma and his partner quickly picked up the eating guy and ran across the corridor, where they took a wide-angle close-up.

With so many celebrities in the cultural circles gathered together, and the flower baskets sent by the old seniors lined up, Xiao Ma was so excited that his hands were shaking, and he thought that every time he interviewed Xiao Kezhun, something good would happen.No, not only the headlines, but also the special feature.

The reporter's focus is on the hot elements, but Xiao Ke, who doesn't know the background of everyone, cares more about his friends.

He gave a slight nod to the father and son of the Han family, Mr. Wen and others who had arrived at the first row, and greeted several familiar guests, and made a simple speech.In the end, stepping on the stairs moved by the employees, amidst applause, he took off the red silk on the signboard with his own hands.

As the bright red silk fluttered down, the three vigorous, yet free and elegant characters of "Imperial Food Palace" were immediately presented in front of everyone.

In the crowd, Ni Guang clapped his hands, looked at the brothers of the Deng family, and at Han Xilin, who had no background but seemed to be quite familiar with the wealthy Deng family, and quietly poked Yin Jueyi next to him, "What is the origin of your friend?" , to get the boss of the Deng family to support him personally. But, why doesn't he take the opportunity to make it bigger? Even if he uses Deng's name to promote it, wouldn't it be good to increase his popularity?"

This was actually a question from all the media people present, but Ni Guang asked the wrong person.

Yin Jueyi, who just listened to the unknown things, said: "With Xiao Ke's craftsmanship, there is no need to play with those imaginary things."

"So confident?" Ni Guang was dubious, but his expectations for the banquet were a little higher, and he secretly hoped that Yin Jueyi would not exaggerate.

After everyone returned to their seats and the dishes were presented one by one, he realized that Yin Jueyi was not exaggerating, but rather modest.

Accompanied by the tantalizing and tempting aroma, the endless dishes are served one by one. The delicious food is served in a uniform white background with fine gold-rimmed bone china plates. They look different, but they are all attractive enough to silently urge the guests to have a good meal. .

Looking up, every dish is so delicious.When Ni Guang mentioned chopsticks, he suffered from difficulty in choosing. He didn't know which dish to start with for a while.

After thinking about it, he chose the abalone in front of him very tacky.

In ordinary restaurants, smaller abalones are usually used to make soup; slightly larger ones are often found in the set meals of high-end restaurants. There is often only one abalone on a plate, and the food is basically stewed.

But in the Royal Food Palace, they directly use large abalones for cooking, and it is the most common braised abalone, with no more than a dozen abalones on a plate.For this prodigal behavior, even Ni Guang, who likes braised sauce the most, can't help but feel a little heartbroken.

Holding it to his mouth and tentatively taking a bite, Ni Guang was immediately overwhelmed by the taste.The bland abalone has absorbed enough soup, but the taste has not deteriorated. While still retaining its unique umami taste, it is still so springy and tender.One sip, the thick juice splashes everywhere, full of elasticity.

Moreover, although they are both braised in soy sauce, the taste of Yushigong is not much lighter than other thick oily red sauces.The seasoning is just right, palatable but not overwhelming, and it also highlights the natural flavor of the ingredients themselves, making it unforgettable.

Ni Guang, who originally planned to savor it carefully, couldn't help but ate up the rest after one bite.

Just as he was about to order another one, he suddenly found that a plate was half empty, and it was a fresh way of eating that he had never seen before.So he changed his mind temporarily, let go of the abalone for the time being, and attacked that plate first.

This time, he didn't put it in his mouth immediately after he took it, but put it in a bowl and looked at it carefully.

Among the three dishes tied with shredded kelp, he recognized the ham and lettuce on both sides, but he was a little hesitant in the middle: Is this chicken feet or duck feet?How should I eat it, should I separate it or just sandwich the entrance?Moreover, look at the thick and shiny poultry palm, plus ham, don't you get greasy?

Because the taste of the first bite of braised abalone was too good, Ni Guang hesitated for a while before taking a small bite of the "sandwich poultry palm" in the bowl.

The moment the food came into his mouth, he just wanted to punch himself who was hesitant a few seconds ago: Why waste time, ahhhh, it's a sin to enjoy such a delicious thing even a second later!

The thick tendons of the duck feet soak up the pure sweetness of the honey and the fat of the ham. The surface is waxy and soft, but there is still a layer of strong tendons inside. The taste is wonderful.The ham and the overly sweet lettuce, which were thought to be greasy, are extra mellow and delicious because of the faint wine aroma that came from nowhere.

In short, it will not be greasy at all, and it is no problem to eat another plate!

After finishing the remaining half, Ni Guang found that within three to four minutes, the plate of "sandwiched duck feet" was almost empty.Regardless of an old friend's eyes glued to the plate, he hurried to act first and snatched the last piece into the small plate in front of him.

Just as he was about to ignore his old friend's dissatisfaction and continue eating, Ni Guang suddenly thought, what if the other plates are empty when he tastes it?

Thinking of this, he reluctantly looked away from the small dish.Looking at the almost half-empty plates on the table, I didn’t dare to commit the difficulty of choosing again, and quickly scooped up a spoonful of tofu that looked as clean as fat jade, dotted with red diced green beans, and lay quietly in the stew.

The tofu is cut into small pieces, and the shape is flat and somewhat like dumplings.Ni Guang thought of the tofu dumplings mentioned on the menu, and thought that it must be it.However, how can this thing be called dumpling?

With a bit of curiosity, he cut the tofu with a small spoon.Immediately, it was discovered that inside the tofu, which was so thin that it was not as thick as a fingernail, there was actually a universe inside, full of fillings, but it couldn't be seen from the outside at all.If you take a closer look, in addition to chicken velvet shrimp, there is also a layer of finely minced surimi.

Regardless of the taste, being able to fill such a thin tofu with so much filling without leaking out is simply a skill.

Ni Guang couldn't help wasting precious food time, and did what he usually despises the most - taking pictures of food and sending them to Moments, and then scooped up tofu and put it in his mouth.

Tofu itself is a delicious dish. With this delicious filling, even the thin skin becomes more tender and smooth.And because of the proper seasoning, the beany and fishy smells are completely gone. It is like a bag of delicate fish-flavored tofu nao in the mouth. It lingers on the tip of the tongue for a moment before it is willing to slide down the throat.

After tasting tofu, Ni Guang no longer dared to underestimate other seemingly ordinary dishes.I took a piece of fried chicken wings that seemed ordinary, and felt that it didn’t feel right. I tried to poke it with chopsticks, only to find that the chicken wings were actually boneless, and I used ham to fill the bones.

Fried chicken with ham, this is the first time.The mouth is full of oil when bitten down, and the sesame seeds on the skin are full of fragrance, fragrant but not burnt.

These dishes have their own characteristics, but they are all extremely delicious.If you put it in another house, one or two of them can be called the exclusive signature dish.But in Yushi Palace, they are only listed side by side in the menu, and there is no special recommendation.

Ni Guang was deeply saddened by this behavior of tyrannizing Tianzhen, and he said that he must introduce a food photographer to Xiao Ke in the future, so that he can make another attractive menu, so that he can be worthy of such delicious food.

In a daze, he realized that another dish was served, which was stir-fried sweet shrimp.Although they are big, each tail is as long as half a chopstick, but the weight is not much, just one for each person.

The braised abalone is so generous, why is the relatively cheap shrimp so stingy?

Ni Guang muttered in his heart, but his subordinates were not vague at all, and immediately caught one and put it in his mouth.

This dish seems to be the lightest dish, except for the green pepper circles that are decorated, there is no condiment.But in the mouth, the taste is still so good, the shrimp meat is delicious and springy, and the teeth are fragrant.What's even more rare is that the head of the shrimp, which is difficult to balance and control the temperature of the two at the same time, is also extremely sweet and delicious, as delicious as the body of the shrimp.

The only regret is that there is only one for each person.Ni Guang thought, he must make a suggestion later, telling the restaurant that the number of shrimp must not be small, otherwise how can there be enough to eat.

Just thinking about it, the waiter brought another plate of sweet shrimp.

Seeing this, the editor-in-chief who was robbed by Ni Guang couldn't help asking: "Beauty, why do you want to split the plate?"

It seems that Ni Guang is not the only one who has doubts.

The waiter smiled and explained: "This is what our boss Xiao specially explained. Live shrimps are eaten in a fresh word. If they are fried together on a large plate, the first one will be fine, but the taste of the latter will be worse. Therefore, these shrimps are all delicious. They are fried according to the head of the plate, and there are three plates for each table. If there is not enough, you can add more.”

I see.The editor-in-chief couldn't help sighing: "There are so many unique and special dishes, and so much attention is paid to the small details. In the future, the restaurant will not be successful."

Just now everyone had been busy eating hard, but now someone spoke up, which also caused other people to express their emotions.

Someone said: "That's right, the details are very attentive. If nothing else, let's just say this plate of duck oil and bean pointed. Every store has fried bean pointed, but Boss Xiao's shop uses less duck oil. Before eating I never thought that Doujian can produce such a delicate and rich taste, and it is thanks to Boss Xiao that he can come up with such a wonderful combination."

"Tell me, how did Boss Xiao's head grow, and how could he come up with so many delicious and unique dishes?"

"Didn't you see the words on the glass? This is the royal meal, of course it's delicious."

"There are quite a few restaurants under the sign of imperial cuisine these days. I have eaten at a few of them, but only Boss Xiao's craftsmanship crushes them—no, he crushes all restaurants. Could it be that he is really the heir of imperial cuisine?"

"It's possible. Look at the store profile posted at the front desk. When I waited for the unveiling just now, I glanced at it and said that Boss Xiao had a copy of "Jade Food. Essence of Jade" that came out of the Forbidden City in the Republic of China. What do you say? , how credible is it?"

Ni Guang answered, "I only trust my own tongue. Regardless of whether it exists or not, from today onwards, I will be a regular customer of this store."

Someone immediately joined in and said: "That's right, it doesn't matter whether it's a gimmick or it's true. In short, the taste of the Imperial Food Palace is worthy of its signboard, and worthy of the word Imperial Food. Just for this alone, it's worth our frequent visits. Yin said that relying on food to find inspiration, I was dubious, but now, I am completely convinced. Food and sex are also, food is before sex, eating is a human instinct, and everything else is the need of the upper class. The instinct is satisfied, the brain can not Happy, can you give me some strength?"

Ni Guang quite sympathized with these words, and said: "That's right, Xiao Yin's personality is too anxious, and he can't speak clearly. He said that Xiao Ke's craftsmanship is very good, not only very good, it's like Yi Ya reborn, Yi Yin is reborn! —Wait, you eat before I finish speaking, you are not enough friends!"

The guests at the other tables were almost in a similar situation: they were first enticed by the aroma to eat, then boasted a few words, and then continued to eat hard.

Seeing their appearance, Xiao Ke, who originally planned to say hello to the friends Yin Jueyi brought and introduce each other, had to go slowly and instead go to his own acquaintances, but all he got was a lot of vague words.

Everyone was so busy eating and eating that they didn't care about talking at all.Deng Yibo was the only one who spoke a refreshing word to him, and the content was as follows: "Xiao Ke, can you bring me another take home as it is? I still want to eat it at night—hiccup!"