Chapter 949     Qing (Chinese)

As a food country, Chinese people do know how to eat more than Eagle people.

Regardless of the form or taste, Chinese cuisine is awesome to the national cuisine of Eagle.

Hongmen Tower is known as the number one restaurant in Chinatown, Landon, and is "a great Sichuan-Guangdong" and is good at Sichuan cuisine, as well as Cantonese cuisine, as well as Sichuan-Guangdong fusion cuisine.

In the quaint Red Gate House banquet hall, the guests were filled with guests and the dishes were served.

Tonight is a gathering of "Overseas Hongmen" bigwigs. The Hongmen Tower is full of energy to serve, so the chef naturally goes all out.

Bean Crispy Crown Pork Chop

Put the washed pork chops into a pot and cook them, then apply dark soy sauce, then put them in a 60% hot pan until the surface is golden.

Put a little salad oil in the pot, add dried chili festival, pepper, star anise, pineapple and cinnamon, then stir-fry well with tomato sauce, mix well with broth and add salt, add fried pork ribs, simmer over low heat until the bone is removed, take it out and put it on a plate for later use.

Heat the salad oil in the pot, add green and red pepper grains, crispy soybean dregs, fried garlic, fried breadcrumbs and fried breadcrumbs. Add salt and season MSG. Scoop out of the pot and scoop on top of the ribs and decorate them with crispy soybeans.

Pineapple fried dough sticks and shrimps

Cut the pineapple and freshly fried dough sticks into strips and serve them on one side of the dish.

Wrap the shrimps after the flavour, wrap them evenly with crispy paste, fry them in a pan, and remove them and put them on the other side of the plate.

Put a little oil in a clean pot, add orange juice and boil it, add sugar, thicken it into a sweet and sour sauce, pour it on the filled pineapple fried dough sticks and shrimps, sprinkle with popcorn.

Boiled ginseng mustard in bean soup

First stir-fry the dried peas in a hot pot, put them in a pressure cooker and add clean water, cover and press for half an hour, uncover and decant the water, and then use a machine to puree the pressed peas.

Put the mustard greens into a pot of boiling water and cook them, then take them out and chop them and squeeze them out.

Cut the glutinous ginseng into slices, and then simmer it in fresh soup to taste.

Soak the coix seed, oats and red beans separately in clean water, then steam them in a basket and set aside.

Heat the chicken oil in the pot, add the mustard greens and stir-fry for a few times, add salt, MSG and chicken powder to season, put it out of the pot and set it in a bucket, then turn it in a sand pot to set it off.

Add lard in a clean pot and heat it, add pea puree and stir-fry for a few times, add soup and add Liao ginseng, coix seed, oats and red beans to boil. Add salt, MSG, chicken powder and white sugar to season. Then use wet starch to thin the starch and scoop it into the sand pot.

Foie Gras Vanilla Beef

Cut the clean beef into diced, add salt, marinate the flavoured wine and pepper, put it in a pan with base oil, fry until the surface is burnt and yellow, then leave the pot for later use.

Cut the fat foie gras into diced pieces, pat dry powder and put them in a hot oil pan. When fry until the surface is crispy, it comes out of the pot.

Cut the honey beans into pieces, put them in a pot of boiling water with oil and salt, and blanch them and set aside.

Heat a little pepper oil in the pot, add slices of ginger, garlic, onion, and lemongrass to stir-fry until fragrant, then add diced beef, cubes, cubes, red peppers, and honey bean segments. Add salt while stir-frying, and add pepper powder to taste. Put it on a stone slab with rosa red lettuce, and then prepare it.

In addition, there are Sands Banana, Mint Baked Crab, and Wonton Soaked Beef Lotus.

The crispy belly of the double pepper is selected, and the best grouper belly is made of wild mountain pepper and vine pepper oil as the main ingredients to soak the sauce. It is spicy, fresh, fragrant and crispy.

The dessert includes shrimp dumplings, pearl steamed meatballs, and chicken feet with abalone sauce.

Drinks include stockings, milk tea, lemon tea, and black truffle tea.

The ingredients of Cantonese cuisine are made of Sichuan cuisine, the seasonings of Sichuan cuisine are also added to some French food ideas. This is the integration and innovation of dishes, which is eye-opening and a feast for the taste.

In short, Yu You had a great time eating. If she had a table with someone, it might not be enough for her to eat.

After three rounds of wine and five flavors, Yu Yue asked Luo Yingxue: "What's wrong?"

Since Luo Yingxue entered the hall and sat down, she has been a little unnatural.

She said: "I feel... someone keeps staring at me..."
Chapter completed!