247,

Roasted duck was placed on the dining table.

The aroma of barbecue is everywhere, and there is a little bit of fruits and vegetables.

A mixture of indescribable flavor!

It's probably called authentic.

"Beijing roast duck is a famous dish. It is made of high-quality Beijing duck. If it is roasted with fruit charcoal, it needs to test the chef's skills, and the chef's personal sauce. The roasted meat is fat but not greasy, and it is the best among the top ten famous dishes in the world!"

The chef assistant introduced Hu Yanshuo and the other two.

There was a hint of pride in my eyes.

The process of famous dishes is not a secret, but it is not easy to do it well and achieve the best skill.

Becoming such a chef's assistant, at least you have contacted many high-ranking people.

Very promising!

Taking this as the foundation of pride and sharing honor and disgrace can only be said that the team is doing well!

At this moment, Wu Wanyu couldn't help but speak, "I heard that someone just needs to take a bite and know which duck from the origin is. Is that the case??"

"Ms., you are right! You should know that high-quality Beijing ducks are not casually mentioned. Even some ducks raised by locals cannot achieve the quality of meat without special cultivation methods. At best, it can become the ingredients of some restaurants. Only when high-quality ingredients can they be used by star-rated chefs. The conditions and environments for ducks in each region are different, so even the meat of ducks is of high quality, but the taste is different, and people with keen taste buds can eat it..."

The chef assistant started to tell the story seriously.

From his mouth, we can see that the meat texture and taste of each place are different.

However, as the chef assistant said, this taste bud requires talent and acquired training, just like a wine taster. Whether it is innate talent or acquired diligence and hard work, it comes from everyone's special fanaticism and preference for these industries.

It sounds quite strict!

These things can’t be hidden from others. After some gourmet chefs find out they have been cheated, they can only lose their reputation!

Only those who are professional will look for research!

The others only...

Let’s try it first and see if it tastes delicious!

Hu Yanshuo picked up a chopstick and put it into his mouth. He immediately felt a sense of joy. The crispy skin and fat but not greasy taste, and the aroma of roasted fruit charcoal made him chew his mouth involuntarily, chewing it greedily into his stomach. I wonder if it was an illusion, but after listening to the explanation from the chef assistant.

It seemed that for a moment, Hu Yanshuo felt that his taste buds seemed to be strange.

It’s just a careful analysis and remember this taste.

I just don’t know if it’s because my memory has improved or because he has really discovered the talent of his taste buds. I didn’t bother to think about whether I should also prepare a food skill for my own pretense. Hu Yanshuo’s chopsticks moved quickly, feeling a little out of control...

Another chopstick was used to hold the roast duck and put it into his mouth.

fragrant!

The fat but not greasy taste is always tried and tested!

Tempting teeth to grind and bite, every second comes from the enjoyment of delicious food.

It's so delicious.

It's so unreasonable and delicious!

At the same time, hungry intestines also issued a rumbling reminder...

He tried his best to urge him and said crazy that he wanted Hu Yanshuo to swallow the food in his mouth quickly and let it taste it and digest it, so that the delicious food can eliminate the hunger in his stomach!

I ate a bite of white rice.

The rich rice fragrance is neither sticky nor thick, and the fragrance blends into the mouth.

tasty!

I couldn't help but sniffed a big mouthful. This should be the fragrance left on my lips and teeth?!

Although I find it a bit incredible, the top-level ingredients can exert magical effects. In the country on the tip of the tongue, food is divided into two categories: the categories of edible and inefficient, and the categories of edible and inefficient, and the edible and inefficient, naturally, it is also finely divided into various professional-level assessments.

However.

Everything has nothing to do with Hu Yanshuo. He just felt that the chopsticks could move inexplicably...

Wu Wanyu didn't care about the lady, and chopsticks kept falling down.

Dong Huamei started scrambling with her best friend, and her cheeks were eating a little bulging...

Just as the two best friends were about to make a piece of roast duck, they evolved in the direction of fried plastic best friends... the chef assistant who served the dishes soon appeared!

Bringed a freshly cooked dish!

This dish is... West Lake Vinegar Fish!

The chef assistant in charge of the introduction began to explain responsibly again. This was HZ's famous dish and the unique method of cooking this famous dish. Unfortunately, Hu Yanshuo did not care about his explanation, but quickly stretched out his chopsticks. At his speed, the chef assistant did not even notice it, and there was a gap in the fish meat.

All right!

The chef assistant looked at Hu Yanshuo helplessly. There was no joke, and he didn't dare to let Hu Yanshuo pay attention to the etiquette of eating. All he had was a deep envy!

Even as the chef's assistant, there are not many opportunities to eat the chef's cooking in person!

Thinking about that deliciousness still makes them swallow quietly.

Especially when I see rich people like Hu Yanshuo who can enjoy these delicacies unscrupulously, I feel even more hungry and I want to taste them secretly...

The fish meat is very tender in the mouth!

The taste is extremely beautiful, and there is also a vague smell of crab!

This special taste, tenderness and light sweetness, is indescribable...

In an instant, he occupied the tip of his tongue!

Even if the etiquette is not very particular, and I have never removed the taste of roast duck, I still have the deliciousness of West Lake vinegar fish in my mouth.

But all of this is what Hu Yanshuo wants!

It just needs the feeling of being so refreshing and eating happily, and this feeling is even more enjoyable!

The chef assistant who served the dishes appeared again.

Bringed the third dish!

The third dish that came on is Mapo tofu, which is a famous Sichuan dish of sc. The main ingredient is tofu. The chef assistant introduced it before Hu Yanshuo put the chopsticks. These tofu are made locally in sc, and each process is an authentic ancient craft. After the production is completed, it is quickly airlifted to Hong Kong...

After hearing this, Hu Yanshuo felt inexplicably that the chef assistant in charge of the introduction was so annoying?

Have you ever tried Sichuan cuisine?

How could I know if the Mapo tofu in front of me tastes authentic?

It’s not the tofu that Chen Mapo from Wanfuqiao personally cooked, who dares to say that he is absolutely authentic?

Why don’t your chef go down and compete with Chen Mapo?

I had a little resentment in my heart.

Hu Yanshuo was soon left behind, and in comparison, the delicacies in front of him should not be disappointed!

I picked up a piece and my movements became a little more relaxed, but it was accidentally broken. I put it in my mouth and suddenly it was so sour, hot, numb, spicy, fragrant, crispy, tender, fresh, lively. I couldn't help but take a breath, and finally understood why some foodies felt that eating delicious food was almost the same as watching a small movie...

Before Dongpo pork was served, Hu Yanshuo took down a bowl of white rice.

Next?

Of course, another bowl!

...

Star Pier.

The white Star Ferry travels through Hong Kong Island and Kowloon every day, boarding the ship from Tsim Sha Tsui's Star Pier, and the scenery along the way is the scenery on both sides of Victoria Harbour.

The night view is particularly bright, with bright lights and special lights to enjoy.

During the ferry, water vapor filled the air.

The time for crossing the sea is only about ten minutes. On this journey, the cameras around the surroundings are constantly shooting.

Several anchors live streaming the night view of Victoria Harbor here.

Itinerary to and from Central and Kowloon Kok…

The ferry runs about 6 to 20 minutes, and when it is lively, you can pass by other ferries by the bustling time.

Get off the ferry.

It was already late. Hu Yanshuo and Dong Huamei did not return to the Gushen Hotel, but went to the vicinity of Kowloon Park with Wu Wanyu.

then.

I visited the vicinity of the Knollpain again.

Dong Huamei, who was so excited all night, suggested going to the nightclub.

Wu Wanyu hesitated for a moment and did not refuse. Hu Yanshuo naturally would not refuse either. The three of them went in and found a booth. After sitting down, they ordered drinks. Four 1990-year-old Romani Contes were asked by Dong Huamei. If you can't finish drinking, you can take them away. You don't need to place them here and order them after you order!
To be continued...