For a banquet, the dishes were particular, such as how many cold dishes and how many hot dishes.
However, considering that the dozen people at the table were all foreigners and liked to share the dishes, Xu Ming did not cook according to the standard of a table of dishes.
After confirming that there were 12 people at the table, Xu Ming began to prepare the dishes.
The first recipes were boiled cabbage, roast duck, sweet and sour fish, braised pork, Dong 'anzi chicken, boiled beef, honey sauce fire recipe, eight treasures tofu, and nine-turn large intestine.
Dishes that could be divided into meals, such as boiled cabbage, could not be served only once. Everyone could eat one leaf.
The other dishes that were not divided into dishes and did not have much of an impact were served on the entire plate.
After Ning Shi brought the ten foreigners to the cafeteria and sat down, Xu Ming started serving the dishes.
The first dish served was boiled cabbage. Everyone gargled their mouths. After eating, these people would have a better idea of Chinese food and would look forward to the following dishes.
When the dishes were served, the foreigners looked at the plain boiled cabbage on the plate and did not feel the slightest bit of deliciousness.
"This is Boiled Cabbage, a national banquet dish of our country. It looks simple, but it's actually very complicated. This cabbage is made with a specific cabbage heart."
"The soup that looks like plain water is made from chicken, duck, and pork ribs.”
"Then, use chicken minced meat and pork minced meat to season the soup. Finally, pour some chicken oil into the soup. It took a lot of time to get such an ordinary-looking boiled water.”
"This dish tastes fresh and elegant. The fragrance is rich and mellow. The soup is rich, but it's fragrant and refreshing.”
As Ning Shi explained, the teachers from the student recruitment office who had come to eat with them could not help but swallow their saliva.
Everyone picked up their spoons and took a sip at the same time.
The foreigners 'eyes lit up.
On the surface, it looked as bland as clear water, but when it was drunk, it was completely different!
"Oh my god, what's this smell? It's so fresh!”
The foreign man took a sip of the clear soup and shouted excitedly. He couldn't wait to use countless compliments to describe the taste of the soup.
"This soup is just like you women. It looks ordinary, but it's beautiful inside!”
The group of foreigners were dumbfounded after eating the boiled cabbage, as if they did not understand how the seemingly ordinary boiled cabbage could be so delicious.
Before everyone could recover from the delicious food, the cold dishes were served.
Preserved egg tofu!
Many foreigners were not used to the taste of preserved eggs and found it unbearable. Many Chinese people were not used to it either.
Just like coriander, there were always people who loved it crazily, and there were also people who avoided it!
This dish was very simple to make. The preserved egg was chopped up, and the tofu was slightly watered to remove some of the beany smell. Then, the tofu was cut into cubes and placed on a plate. The preserved egg was covered with the chopped pieces.
Then, he began to mix the sauce. Cold dishes were the most challenging dishes for chefs. Whether they tasted good or not depended entirely on the sauce.
He put the ginger and garlic into an empty bowl, added a lot of rice vinegar, then added soy sauce, salt, and sesame oil to mix well. Finally, he added some soup stock to melt these seasonings.
The ratio of various seasonings was actually the most important here. If one was too much or too little, the taste would be a thousand miles away.
The prepared soup was poured directly onto the cut preserved egg tofu.
The boiled cabbage at the beginning had whetted everyone's appetite, and they were looking forward to the next dish.
Every dish served would be snatched by everyone.
"What dish is this? It tastes cold, sour, salty, and refreshing!”
As the preserved egg was cut into pieces, the foreigner couldn't recognize what it was. He asked curiously after eating it.
"Preserved egg tofu, a famous cold dish in the country.”
The simpler the dish, the more familiar it was. Everyone had eaten it before and had a fixed understanding of the taste. Unless it was especially delicious, it would be difficult to stand out.
The restaurants that Ningshi served foreign tourists were all famous chefs that had been around for decades or centuries, but the taste was just so-so after eating too much.
When he ate Xu Ming's dishes, he was actually amazed. The dishes were clearly the same, but the taste was completely different in his mouth.
He couldn't help but take a few more bites.
One dish, twelve portions, two spoonfuls per person.
Fortunately, the dishes were served very quickly.
"This dish is garlic white meat. It tastes spicy and delicious. The garlic flavor is strong, fat but not greasy. Moreover, this thin and transparent meat slice was hand-made by the chef with a knife. This dish requires a very high level of cutting skills from the chef!”
As soon as the dishes were served, everyone reached out with their chopsticks to pick up the meat and stuffed it into their mouths. They even picked up several pieces of meat with their chopsticks. Ningshi had just been explaining, so his hands were slow, and the plate was empty in an instant.
？？？
Didn't these foreigners not know how to use chopsticks just now?
How did he get the hang of it so quickly?
He didn't even leave a piece of meat for him!
Ningshi smelled the lingering garlic fragrance in the air and regretted it. He should have eaten first before explaining!
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[PS: Newcomer's new book, please recommend, please support!] Kneel and beg!
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This book comes from：m.funovel.com。