private kitchen

The second dish is a small black pottery wide-bellied urn, which is tightly sealed with a lid. After the waiter comes up, he uses a lighter to burn off the beeswax next to the lid. When the lid is lifted, there is a rich chicken flavor The aroma hits my face.

Boss Zou couldn't help but let out an "oh", and poked his head to look inside regardless of the heat. He saw a chicken in the urn. The chicken soup was basically boiled away. The chicken was golden and crispy on the outside. The water droplets slowly slide down on the chicken, which looks very attractive.

"Chestnut stewed chicken!" Lin Yize gestured please. Boss Zou rummaged through the chopsticks for a long time but didn't see any chestnuts. He put a piece of chicken in his mouth, but found that the smell of chestnuts was very strong, slightly sweet, soft and sticky. The taste and the softness of the chicken are just right.

"There's no chestnut here?" He couldn't help asking, Lin Yize cut open the chicken breast with chopsticks, the fresh and tender chicken was easily split into two, revealing the stuffing stuffing inside, it turned out that the chicken's body was filled Chestnuts, jujubes, goji berries, etc., Lin Yize explained: "In the past, stewed chicken with chestnuts often had a strong chestnut aroma on the outside, but the meat inside, especially the chicken breast, was a bit dull. This time our chef put chestnuts and other The stuffing is stuffed into the chicken belly, and the fire is slow, so that the aroma of chestnuts and dates will slowly penetrate into the chicken from the inside to the outside, and the texture and taste will be even better!"

Boss Zou nodded, and asked another question: "However, the smell of the chicken skin on the outside is not dull, and the smell of chestnut is also very strong. Maybe it's the smell oozing from the chicken belly?"

Lin Yizhe took down the jar and showed it to him. He saw that there was a layer under the jar, and there was a layer of oil net underneath, and it was filled with chestnuts and various fillings. Boss Zou took a closer look. There are also jujube and wolfberry in it, as well as some Chinese herbs and seasonings such as star anise and cinnamon, which have been simmered and a little dry.

Lin Yize explained unhurriedly beside him: "Brother Zou, don't underestimate this stewed chicken with chestnuts! We use young hens that haven't started laying eggs. First, rub the whole body of the chicken with salt and Chinese herbs to taste. Then fill the body with chestnuts and red dates, then use a small cup of wine, one part of rock sugar, one part of water, first simmer the chicken until it is half-cooked, and then put it into the earthen pot. The interlayer under the earthen pot is filled with chestnuts and other seasonings , then seal the lid with wax, simmer for three hours, and smoke the aroma of chestnuts to the chicken bit by bit. Since the lid is sealed, the aroma will overflow at all, because there is very little water. The chicken is basically steamed, so the aroma will be extra strong, and the water will not pass away, so even the most expensive breast part is very fat, and it will continue until the water is basically drained. It’s stuffy, and the lid can only be lifted when it’s on the table.”

Boss Zou kept nodding while listening, but the chopsticks in his hand didn't stop. The whole chicken went down halfway in an instant. Said: "Don't worry, there's more to come!"

The third dish is a very delicate small casserole. The bottom is slightly heated with a small fire. It is bubbling slowly and bubbling slowly. The juice is very clear, and you can clearly see that there is a layer of tender yellow and slightly green cabbage leaves in the pot. There are three or four kinds of fungi on the cabbage, all cut into thick slices, and pressed on the bottom of the pot. A bright red ball, rolling slightly with the soup, looks very tempting.

Boss Zou picked up a ball and took a bite. He was a little surprised and said: "Shrimp balls?" But he was a little puzzled: "Is this color different?" The taste is slightly salty, the taste is soft and strong, and there is no trace of foreign matter. The meatball is sandwiched, and there is a small ball inside. The fresh butter is bright. Boss Zou took another bite, and the juice overflowed. It is actually a soft sweet potato, but it seems that the taste is not the same as that of sweet potato. It is more sticky but not very sweet. On the contrary, it can better set off the fresh and tender taste of fresh shrimp.

Boss Zou nodded again and again after eating, took another sip of the soup, the soup was slightly soupy, with sporadic golden oil stars floating on it, but it was exceptionally light, the fresh and tender taste of the mushrooms and the deliciousness of the prawns were mixed together, and the aftertaste was endless ah.

Lin Yize also served a bowl of soup beside him, took a sip slowly and narrowed his eyes: "There is nothing special about this dish, it's just that the meatballs are hand-pulled with high-quality lobster meat and crab meat!" He smiled and said, "I have 4 little chefs in the back kitchen, but it took nearly an hour to beat it!"

"And this mushroom soup! Although what you see are three or four kinds of fungi, this soup is made of more than ten kinds of fungi such as bamboo fungus, matsutake, shiitake mushroom, anchovy mushroom, boletus and some other secret mushrooms. It is made from traditional herbal medicine, and the cabbage leaves absorb oil and remove greasy, Boss Zou, what do you think?"

Boss Zou had already eaten 4,5 or [-] meatballs and drank a bowl of soup while he was talking, and he patted his stomach: "Not bad, really good, although the selection of ingredients and method are not new, but the taste is really good explain."

Lin Yize smiled, at this time the fourth dish was served, Boss Zou's eyes were a little straight when the fourth dish was served: "This... what kind of dish is this?"

Seeing that a soup was served, Lin Yize stood up and served him a bowl. Boss Zou carefully stirred it: "What kind of material is this...I can't tell...but it looks pretty?"

I saw that there were countless threads in the bowl of soup, red and white intertwined, and it looked very beautiful. Lin Yize said beside him: "This is called Xuexia soup... it is made of hibiscus flowers and shredded ham, cut into thin strips, egg whites and fresh bamboo shoots. Also cut into thin shreds, blanch the main ingredients, boil the broth, first add hibiscus flowers and shredded ham, thicken the sauce, then add egg whites and shredded bamboo shoots in the intervals that are slightly solidified, and slowly stir clockwise to form."

As he spoke, he raised the corner of his mouth: "The advantage of this dish is that it's not greasy at all. Boss Zou has eaten so many meat dishes. Eat something refreshing. Let's clear our stomach..."

After drinking a bowl of soup, Boss Zou felt a little full, so Lin Yize asked someone to serve some snacks such as hawthorn jelly.

Boss Zou was really satisfied with this meal. After eating the pastry for digestion and drinking a cup of Pu'er tea, he finally straightened up, wiped his mouth and looked at Lin Yize with satisfaction: "Brother Lin, your Meals are getting more and more interesting.”

Lin Yize laughed, reached out and poured him another cup of Pu'er: "Boss Zou's food is pretty satisfactory."

Boss Zou nodded with a smile: "Not bad, these are common ingredients, but here you have made a different taste, not fancy but very careful, the taste and combination are very unique, which chef is this time , Chef Liu or Chef Zhang?" As he spoke, his eyes lit up: "Could it be Mr. Zhou?"

Lin Yize smiled a little mysteriously. He took out a small business card from his chest pocket and handed it to Boss Zou, while lowering his voice: "The new restaurant that will open next month, the chef is Mr. Zhou and the chef of this meal, Boss Zou, want to eat something similar to private kitchen dishes, so please join us."

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