Chapter 721 716. Banquet (Poisoning Late at Night)

The mushroom dumplings were delicious though.

But today it can only be considered an appetizer.

Open your stomach and whet your appetite.

Even hungrier.

Chef Xu and Chef Wang’s dishes are also ready.

Master Lin also simply made sunflower soup and fried corn.

Add a soup and a dish.

Now that everyone is here, let’s start the feast.

Today is a family dinner, with Luo Yihang's family of three, three chefs, and guest Li Yongyun.

There were also Luo Shaoan, Chu Jie and Xiao Zhao who happened to be there.

There were ten people in total.

Oh, and there are two cats.

The two cats at home are very self-conscious.

Ding Xiaoman jumped onto Luo Yihang's legs, put his front paws on the edge of the table, and looked around with his head shaking. He was already picking out something delicious.

Xiao Xiaoman’s head is too big and he can’t jump onto my legs.

He sat obediently beside Luo Ma, put his head on her legs, and acted coquettishly and pitifully.

This trick works everywhere and will definitely help you get some.

They were used to it, so Luo Yihang and Luo Ma each placed a bowl of water in front of them, which was for the two furry kids to use to cook hot water.

There are ten people and two cats at the table.

There are more than ten dishes on the table.

Chef Lin’s main dish is rolled goose, a sunflower soup, a fried corn, a cold dish of mixed cabbage, and a lotus pond stir-fry that can be served hot or cold.

This is the snow peas we saw earlier.

Five in total.

Master Xu prepared Maoxuewang, perfumed goose intestines, and took out pig lungs and pig stomach from the refrigerator to make a pig version of Fuqi Feipian.

He specializes in Sichuan cuisine today.

Chef Wang cooks the most, and today he focuses on homely dishes, including stir-fried bitter melon, shredded pork with fish flavor, twice-cooked pork, stir-fried shredded vegetables, mushrooms and choy sum, stir-fried green beans, and three fresh delicacies.

Seven in total.

Don’t look too much, Master Wang is the fastest and finished first.

Wow, this family dinner is even more sumptuous than the Chinese New Year.

The table was filled with plates piled on top of each other.

Mr. Luo took out his collection of fine wine and filled everyone's glasses.

Xiao Zhao can also have a sip.

Li Yongyun was extremely curious, and since he was an adult, it didn’t matter, so he poured him half a cup.

As for not driving after drinking, Master Xu and the others cannot go back.

Why go back? There are plenty of places to stay for the night.

"The first glass is to Master Lin, who has come from far away and has been busy in the kitchen." Father Luo was the first to raise the glass.

Master Lin raised his glass and said modestly, "I should be the one to express my gratitude for seeing so many ingredients of such high quality. I have had a great time today. Let me toast to you all, together."

After exchanging pleasantries, everyone raised their glasses and took a sip.

Li Yongyun, shashasha~~"spicy~~"

“Hahaha, eat the vegetables.”, “It’s spicy, kid, take whatever you like.”, “Eat some vegetables to calm it down.”

Everyone laughed, picked up their chopsticks, and started eating their favorite dishes.

Oh my, they are all good, it’s hard to choose.

Luo Yihang decided to try the rolled goose first.

After half an afternoon of settling, the goose's skin had taken on a dark brown luster.

This dish can be eaten hot or cold. Today we eat it cold.

Luo Yihang picked up a piece and put it in his mouth. The goose meat was tender and juicy, not rough at all, and surprisingly delicate and elastic.

After all, they are our own geese, and they are raised very well.

Master Lin’s craftsmanship is also good, which complements each other.

This goose has a light sweetness when you first take a bite, followed by a slight spiciness and aroma from the spices, and it is marinated with pepper.

Finally, the goose meat itself is delicious.

The taste changes from light to deep, leaving people with endless aftertaste.

You can feel the tenderness and elasticity of the meat in every bite.

When Luo Yihang was tasting the goose.

Ding Xiaoman smelled the odor and became anxious.

Sitting on Luo Yihang's legs, his entire upper body stood up, and he kept scratching with his two paws.

It was so heavy that it was almost as heavy as the goose on the plate. Luo Yihang put the remaining half of the goose into a bowl of water to soak.

He looked up at Master Lin and smiled.

Master Lin had misunderstood. He was also tasting the goose he cooked. When he saw Luo Yihang looking over, he immediately smiled and gave a thumbs up, "Brother Luo's geese are extremely well-raised. They are fat but not greasy, and soft in the mouth. What a good goose."

He doesn't take any credit for it.

Luo Yihang was about to be polite when Li Yongyun gave him another assist.

His mouth was full, and he looked up with a smile on his face, "Boss, Grandpa Lin, the bad egg goose is really delicious."

“Hahahaha, this kid…” Master Lin picked up a goose leg with his chopsticks and put it into Li Yongyun’s bowl. “If you like it, eat more.”

"Hmm!" Li Yongyun responded heavily and buried his head in eating.
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Luo Yihang took out half a piece of goose meat from the bowl of water and gave it to Ding Xiaoman to chew.

He reached for the Maoxuewang again.

This is a specialty Sichuan dish originating from the mountain city. It is spicy, fresh, and juicy with a rich flavor.

The ingredients specially fried by Master Xu are even more fragrant.

Luo Yihang picked up a piece of goose blood first.

Generally, duck blood is used in Maoxuewang, and this is the first time I have tasted the goose blood version.

You can feel the difference as soon as you clamp it.

The goose blood will shake on the chopsticks, and the color is an attractive deep red, with even redder red oil hanging on the surface, slowly flowing and dripping.

When you put it in your mouth, it tastes more delicate than duck blood, and as tender and smooth as tofu. It melts in your mouth with a light sip, and you can enjoy the silky smoothness.

No wonder it's shaking, it's too naive.

As for the taste, the first feeling is numbness, which jumps around on the lips, followed by spiciness in the mouth, and the third feeling is on the tongue, with salty, fresh, fragrant and rich tastes combined in one.

And all the above are accompanied by heat.

From the mouth to the stomach, it’s a hot and spicy feeling.

Fun!
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The perfumed goose intestines require more skills.

It is necessary to retain the crispy taste of the goose intestines while allowing the goose intestines to absorb the soup.

After absorbing the soup, goose intestines will emit a mouth-watering aroma, which is also the origin of the word perfume.

The source of the aroma is the combination of various spices, including chili, Sichuan pepper, onion, ginger, pickled pepper, and so on.

How to prepare the sauce, how to blend it with goose intestines, how to stir-fry and how to control the heat are the unique skills of each restaurant.

At the same time, it also tests the chef's real skills.

In this regard, Master Xu is absolutely amazing and deserves to be called a famous chef in Tianfu.

The goose intestines are cooked crispy and tender. One more point will be overcooked, and one less point will be raw.

The seasoning is superb.

Slightly sour, slightly spicy, slightly salty, slightly fresh, and slightly sweet.

All of these are slightly different, but they are integrated into the goose intestines themselves, becoming indistinguishable from each other and working together to create a unique flavor.

Absolutely amazing.
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Luo Yihang then tried the sunflower soup, which was fine, smooth, and refreshing, full of the flavor of the ingredients themselves.

In one word, fragrant.

The stir-fried lotus pond dish brings spring into the dish. When you eat it, you will be filled with the scent of spring.

Although the dishes made by Chef Wang are all simple home-cooked dishes, the simpler they are, the more they test one’s skills.

As for how good it was, Luo Yihang had no way to describe it. The taste was just like home-cooked food, but it was delicious.

The extraordinary is revealed in the ordinary.

This family dinner was simply perfect.

If Luo Yihang's ingredients are ten points, the cooking skills of the three chefs are also ten points.

Putting the two together does not add up but multiply.

Each dish is worth 100 points.

It couldn't possibly be any more delicious than these.

On the dining table, plates are stacked on top of each other, and every dish is disappearing visibly before the naked eye.

No one spoke at all.

Everyone was busy eating.

Can't stop, can't stop at all.

I don't know how many dishes there were, but the wine was basically untouched.

Until the plate is almost empty.

The speed of extending the chopsticks slowed down.

When everyone woke up, they were all shocked.

There were so many dishes, and they were all eaten.

The atmosphere at the dinner table was a little awkward.

At this moment, Chu Jie looked at the three chefs with a smile and spoke...

(End of this chapter)