In the early morning, the sun shone through the glass window and onto the floor. The gentle and warm light enveloped the entire bed, making it a quiet and peaceful scene.
Suddenly, a low groan broke the peace.
Yang Mi opened her sleepy eyes and stretched, but she found that there was no one around her.
Hence, he got up and walked out.
"You're awake. Wait a moment. The noodles will be ready soon!”Lin Xiu, who was cooking noodles in the kitchen, saw that Yang Mi had woken up, so he said.
Looking at Lin Xiu who was busy in the kitchen, Yang Mi felt warm in her heart at this time. She really wanted to continue like this.
She gently walked to the kitchen, her hands slowly wrapped around Lin Xiu's waist, and pressed against his back.
This scene was so heartwarming!
"What's wrong?" Lin Xiu felt that there was something wrong with Yang Mi at this moment.
"Nothing?"
"Blockhead, will you always make breakfast for me like this?”
Yang Mi asked softly.
"Of course!"
"Alright, it'll be done soon. Go wash up and you can eat!”
Lin Xiu said dotingly.
After the meal, Zhou Wen came over to pick up Yang Mi to go to the Fragrance Milk Tea headquarters to discuss the contract. She originally planned to bring Lin Xiu along. However, Lin Xiu felt that he wouldn't be of much help if he went, so he stayed.
After everyone left, Lin Xiu prepared to go out and buy some ingredients at night. The empty kitchen made him feel very uncomfortable.
He walked aimlessly on the streets of the capital, looking at the ancient capital of the five dynasties, the ancient city of two years ago. Although most of the areas were now filled with high-rise buildings, the old Beijing within the Second Ring Road was still full of historical heritage.
As he walked, he saw the Feng Ze Garden not far away. Lin Xiu felt that he should try the braised sea cucumber with green onions there. Although Lin Xiu had the recipe given by the system, the system's recipe was also improved and upgraded from traditional Chinese dishes.
Braised Sea Cucumber with Scallion was a famous dish in Dongshan. It was one of the representative dishes of Shandong cuisine and was once rated as one of the top ten famous dishes in Dongshan.
This dish was made with water-soaked sea cucumber and green onions as the main ingredients. The sea cucumber was fresh, soft, fragrant and smooth, and the green onions were fragrant. There was no excess juice after eating. It was one of the Eight Treasures of Ancient and Modern Times. The fragrance of onions was mellow, and it was rich in nutrients. It nourished the lungs and kidneys.
Feng Ze Garden was built in 1930 and was one of the eight buildings in the old capital city. It mainly sold Dongshan cuisine and was overseen by Master Wang Yijun, one of the top ten chefs in Dongshan.
Since they had come this far, how could they let go of this "braised sea cucumber with green onions"?
Entering the hotel, the entire lobby was a combination of modern and ancient culture. Here, you could feel the thickness of ancient culture and the passion of modern culture. The overall layout gave people a sense of tranquility and comfort.
"Hello! How many guests?" the waiter asked politely.
"One."
"This way please."
Lin Xiu followed the waiter to a seat by the window.
"This is the menu. What would you like to order?”
"A serving of braised sea cucumber with green onions and a glass of water, thank you!”
Lin Xiu came to Feng Ze Garden to taste this famous sea cucumber with scallion, so he didn't order anything else.
After a while, the braised sea cucumber with green onions was served.
Sea cucumbers, which were marine treasures, had been cooked since ancient times. However, due to the amount of sand and fishy taste, they were often not cooked properly, resulting in the waste of ingredients.
Yuan Mei talked about the difficulty of cooking sea cucumbers in the Suiyuan Food List." Sea cucumbers are non-existent things. They have a lot of sand and fishy smell. They are the most difficult to please. However, they are strong in nature and cannot be simmered in clear soup." There were many ways to cook sea cucumbers, but it was difficult to really cook them fresh, salty, and delicious. If he was not careful, the sea cucumber dish would become numb and bitter.
Wang Shizhen, a famous chef of the old generation of Beijing Fengze Garden Restaurant, adopted the cooking method of "attacking the thickness with the thickness" in response to the characteristics of sea cucumber, which was "full of sand and fishy smell". He used onions to remove the fishy smell of sea cucumber, and soaked the sea cucumber in the rich marinade, which did not destroy the nutrition of the sea cucumber itself, and made the sea cucumber look and smell delicious.
Lin Xiu looked at the braised sea cucumber with green onions in front of him. The soup was indeed rich and fragrant, so he picked up a section and tasted it carefully.
After a long time, Lin Xiu swallowed. He frowned slightly, drank a mouthful of water, and picked up another piece!
This time, his frown deepened.
The sea cucumbers in Feng Ze Garden were indeed worthy of their reputation, but Lin Xiu felt that the chef's cooking was still a little lacking. At first, the sea cucumbers were fresh, salty, and soft, but when he tasted them carefully, he could still taste the fishy smell in the sea cucumbers.
Perhaps the chef wasn't good enough, or perhaps it was some other reason, Lin Xiu no longer hesitated and prepared to pay the bill and leave.
Just as Lin Xiu was about to stand up and leave, an old man diagonally opposite walked over.
"Little brother, sorry for the intrusion!"
The old man said to Lin Xiu with a smile.
"Seeing that you only ordered a serving of braised sea cucumber with green onions, you should be trying this famous dish in Beijing!”
"But, I saw that little brother's brows were tightly knitted together, and he didn't seem to be very satisfied.”
Lin Xiu looked at the kind old man in front of him and could only say,
"It's not that I'm not satisfied. It's just that it's a little worse than what I expected, so I'm a little disappointed!”
"Oh, little brother, have you ever eaten a better dish called 'Stewed Sea Cucumber with Scallion?'”
The old man asked in surprise.
Ding! Random mission issued.
This book is provided by FunNovel Novel Book | Fan Fiction Novel [Beautiful Free Novel Book]