Chapter 237: Three-Head Banquet (Thanks to ykybki for the alliance leader reward)

"Jingjing, where are you? You're locking the shared bicycle, right? Huihui still has one big question left to write. I'm afraid of being late, so I brought her here directly. It's the same to go back and write it after eating; don't worry about this one or two questions."

"Come, Huihui, greet your Sister Qu."

"Hello, Sister Qu Jing," Chen Huihui greeted Qu Jing in the video obediently. "Sister Qu, my mom said your ultraviolet allergy is better. I can see it too; you've gotten darker during this time."

Qu Jing, who was locking the bicycle, was stunned and could only smile. "Huihui has sharp eyes. Sister Qu's ultraviolet allergy is indeed almost better."

Chen Huihong took Chen Huihui into the private room and was surprised to see that there were only Qin Huai and Huang Anyao in the private room. "They haven't arrived yet? I thought I was going to be late."

Qin Huai glanced at his phone. "There are still 8 minutes left. Ouyang just sent me a message saying that Uncle Wang only realized he forgot to take the fruit after going out, and went back to get it. Uncle Qian and the others are all waiting for Uncle Wang at the entrance of the residential area, and they should be here soon."

As soon as Qin Huai finished speaking, noisy footsteps came from outside, and louder than the footsteps was Chen Juan's scolding.

"Wang Gensheng, if you can't remember things, wear reading glasses and look at the memo you wrote on your phone. You were the one who said it was embarrassing to come empty-handed to Dr. Qu's banquet, and you were the one who said to buy some fresh fruit to bring over. I told you to pick some good fruit, but you were cheated into buying those Autumn Moon pears that only have a good appearance and are expensive as hell. And you were the one who forgot to take the fruit when you went out."

"When you were an accountant back then, didn't you remember things quite clearly? You could report the accounts of the first year clearly in the second year, and you boasted that you were the human bookkeeping book of the unit. You could even forget to take a bag of fruit when you went out."

"Why didn't you forget to bring people too? Just forget yourself at home, and I'll come to eat this banquet."

"I was calculating other things in my heart, and I was careless when I went out and forgot the fruit," Uncle Wang argued in a low voice.

"Calculating other things, what do you have to calculate now? Do you still think you're not retired and are calculating performance bonuses and year-end bonuses at the end of the year? Don't find excuses. I'm warning you, eat when you eat today, don't think about the past at every turn."

"Chen Jie said it well! Chen Jie, let me tell you, Uncle Wang likes to think about the past the most when morning running. Every time he can't run anymore, he has to think about the past," Xu Tuqiang took the opportunity to complain.

"Cough, cough, keep your voices down, we're almost at the private room. There's Dr. Qu's colleague today, we neighbors can't lose face for Dr. Qu!" Uncle Qian reminded.

"You surnamed Qian, you're from the neighboring residential area, what kind of neighbor are you? I'm the real neighbor!"

"Xiao Ou, is the pineapple with you?"

Grandma Ding pushed the door.

Silence outside.

The grandpas and grandmas who were at daggers drawn a second ago and seemed to be about to quarrel, automatically switched to the enthusiastic fake smiles of grandpas and grandmas the moment they pushed the door and entered.

Grandma Ding and Chen Juan took the fruit and took the lead, each with a bag of cut fruit, boutique fruit matched with simple red plastic bags, and quite a few small forks were placed in the plastic box containing the fruit.

"Sorry, sorry, we're late. We brought some fruit, everyone eat some fruit first. Dr. Qu... eh, Dr. Qu and her colleagues haven't arrived yet?" Chen Juan enthusiastically distributed the fruit to everyone.

Everyone sitting in the private room who heard the conversation outside clearly:...

As a time-honored restaurant, Huang Ji was expanded and renovated on the basis of the original state-run restaurant. It was well known to old customers that the sound insulation of the private room was not very good.

If the door was closed, it might be slightly better, not to the point where chatting in private room 888 could be heard clearly in private room 666.

But if the door wasn't closed, and the people chatting happened to have relatively loud voices...

Private chat became public broadcast.

When Chen Huihong came in just now, she only closed the door slightly, and the grandpas and grandmas happened to be a bit hard of hearing because they were old, so their voices were particularly loud.

Qin Huai stood up, his smile unchanged, as if he hadn't heard anything just now, and took the fruit: "Grandma Ding, Aunt Chen, you are too polite, and specifically brought fruit over."

"Dr. Qu and the others will be here soon, please take your seats."

Wang Gensheng consciously sat at the serving entrance. After sitting down, he looked back at the private room door. As if remembering something, he couldn't help but sigh involuntarily: "Thinking back to when I first..."

"Shut up!"

Two minutes later, Qu Jing and Dr. Zhou and Director Liu and her daughter hurried to the private room.

Everyone was here.

Although Qu Jing had recovered all her memories and was trying hard to become sunny and cheerful, imagining living and socializing like a normal person, Qu Jing was not a person who was good at making friends and communicating, no matter which life she was a human in.

Sensing Qu Jing's nervousness and restraint, Qin Huai, who was entrusted by Huang Shengli to entertain today's guests well, looked at Huang Anyao on the side.

Hmm, the young master was even more nervous and restrained than Qu Jing. From the moment people entered the private room, Huang Anyao didn't say a word, even though there were people he knew among those sitting.

Qu Jing, Ouyang, and Chen Huihong were all known to Huang Anyao. Qin Huai reserved dim sum for the three, and Huang Anyao was the one who picked up and delivered the goods.

Knowing that the young master couldn't be relied on, Qin Huai stood up and began to introduce everyone present one by one.

When introducing Huang Anyao, Qin Huai suddenly stuttered, unable to think of his relationship with everyone present for a while.

"Huang Anyao, Huang... the young master of Huang Ji, Master Huang Shengli is his father. He came today mainly because he was afraid that everyone would have no experience eating the Three-Head Banquet and wouldn't know when to start, so he specifically came to introduce the Three-Head Banquet to everyone," Qin Huai said.

"Ah?" Huang Anyao was shocked, looking at Qin Huai, full of "When did my dad arrange this task for me, why don't I know."

Director Liu enthusiastically shook hands with Huang Anyao: "Mr. Huang, I've heard a lot about you. I really like your Huang Ji Restaurant. Every time our department gathered before, we came to Huang Ji to gather. I've always regretted not coming to Huang Ji to eat earlier and didn't eat out a VIP card. In the future, our neurology department will definitely work harder and strive to eat out a VIP card earlier than the orthopedics department!"

Dr. Zhou also stood up and shook hands enthusiastically: "Mr. Huang, you can contact me at any time if you need anything in the future. Although I'm not familiar with the doctors in the rehabilitation department, I have intersections with doctors in orthopedics, emergency, pediatrics, and gynecology. Come to me for registration!"

Huang Anyao stood up in a daze and shook hands one by one, his eyes still on Qin Huai, frantically winking to ask how he should introduce the dishes.

Qin Huai gave him a "just be yourself" look.

Just then, the waiter came in and asked if everyone was here and if they wanted to serve the food. Huang Anyao was standing, so he nodded immediately to indicate that the food could be served.

Today's menu was drafted by Huang Shengli in advance and was also the standard menu for Huang Ji Restaurant's Three-Head Banquet.

Eight cold dishes: Jellyfish skin salad, double crisp salad, boneless palm wings, salted duck gizzards, pepper and salt vegetarian eel shreds, agate salted eggs, mustard tripe shreds, and crystal fish strips.

Four seasoning dishes: Garlic in sauce, coriander salad, red fermented bean curd, and pickled radish slices.

Twelve hot dishes: Stir-fried jade, soft-wrapped long fish, dry-fried chicken, abalone pigeon eggs, braised whole pig head, clear-stewed crab roe lion head, dismantled carp head, ginkgo vegetable heart, assorted coconut fruit, stir-fried seasonal vegetables, Yangzhou fried rice, and chicken slice soup.

Four dim sum: Fermented glutinous rice buns, three-ding buns, Su-style mooncakes, and Guo'er.

Originally, the four dim sum of Huang Ji's Three-Head Banquet were Zheng Siyuan's four dim sum. After Qin Huai came, it became two of Qin Huai's and two of Zheng Siyuan's. After Guo'er was on "Zhi Wei", it directly became three of Qin Huai's and one of Zheng Siyuan's.

The waiters entered one after another to serve the food, one by one, exquisite dishes with good color, fragrance, and taste, and beautiful plating were placed on the dining table, directly making everyone's eyes straight.

Among everyone present, except for Huang Anyao, no one had eaten a proper Three-Head Banquet.

Even Qin Huai ate it scattered.

Looking at everyone's expression of not having seen the world, Huang Anyao knew it was time for his performance.

The young master turned into the best dish commentator.

"In the traditional Three-Head Banquet, salted duck gizzards and crystal fish strips are two indispensable cold dishes."

"Many uncles and aunts present are from other places and may not know that salted duck gizzards are the best drinking dish second only to oil-fried peanuts here. When making it, you must choose fresh, large duck gizzards, marinate, cook, and then marinate in sauce. The types of spices and seasonings used throughout the production process are very few, only salt, peppercorns, onion knots, ginger slices, and Shaoxing wine. Because heavy objects are used to press for 12 hours during marination, the final product tastes very tight and chewy."

Hearing Huang Anyao say this, everyone present felt that the seemingly ordinary duck gizzards were very delicious, and they couldn't wait to have a glass of wine to eat with the drinking dish.

After Qu Jing picked up the first chopstick, everyone stretched out their chopsticks one after another, and a plate of salted duck gizzards was wiped out in an instant.

"Crystal fish strips are made by taking fresh small fish, removing the small thorns, slicing them into long strips, wrapping them lightly in starch, rolling them in boiling water, and then mixing them with sauce."

"Because the fish strips are thin enough and rolled in boiling water, they look a bit crystal clear at first glance, so they are called crystal fish strips. This dish looks simple and easy to make, but in fact, the work of removing thorns is extremely complex and cumbersome. Only at a big banquet like the Three-Head Banquet will such cold dishes appear."

"If you are interested, you can eat it with pickled radish slices, and the taste and texture will be even better." Hearing Huang Anyao say this, everyone followed suit, and the crystal fish strips and pickled radish slices were wiped out on the spot.

Then everyone didn't eat other dishes, all opened their eyes wide and looked at Huang Anyao in unison, waiting for him to introduce the next dish.

What to eat, how to eat, where to eat.

Although Huang Anyao was born in a culinary family, he hadn't done anything related to cooking since he was a child, and he couldn't be called a good eater. He was just purely good at talking and had never experienced the feeling of becoming the focus of the whole scene at the dining table.

Seeing that everyone trusted him so much, Huang Anyao was very moved for a moment, cleared his throat, and introduced even harder.

"Actually, there is one more dish among these cold dishes that is also a Huang Ji specialty. It is neither Huaiyang cuisine nor Su-style cuisine, but it is my dad's signature cold dish."

"Mustard tripe shreds."

"I don't know if everyone has eaten mustard duck webs in roast duck shops. If you have tasted it and can accept that taste, I strongly recommend everyone to try this mustard tripe shreds."

"This dish is made by slicing cooked pork tripe into shreds, mixing it with bean starch noodles cut into two-fen width, blanching them in boiling water, then rinsing them in cold water to cool, and finally tossing them with sesame oil."

"The mustard is a mustard paste specifically made from mustard powder and some seasonings. This formula is my dad's secret recipe. The mustard taste is not strong, and it is just right with the tripe shreds."

"If you don't like mustard paste, pick the bottom one. The mustard paste is poured down from the top. Before it is mixed, the tripe shreds and powder skin at the bottom cannot be stuck. Although it is delicious to eat alone, if the mustard tripe shreds are not dipped in any mustard paste, it is not mustard tripe shreds."

10 seconds later, the mustard tripe shreds were wiped out, and even the little mustard paste left in the plate was dipped away by Ouyang.

"Oh, I forgot to introduce the pepper and salt vegetarian eel shreds. Although this dish is a cold dish, it must be eaten quickly."

"Don't look at this dish as if it were dry-fried yellow eel. In fact, it is made of shiitake mushrooms. It is to cut shiitake mushrooms into strips, wrap them in starch, and put them in hot oil to stir-fry, not fry. After the oil is drained and cooled, it is served on the table."

"This dish tastes crispy when eaten after cooling, but if it is left for a long time, it will become tired and soft, so you must eat it quickly!" After speaking, Huang Anyao picked up a chopstick.

Three seconds later, the pepper and salt vegetarian eel shreds were wiped out.

"Xiao Huang, don't introduce cold dishes, let's introduce some hot dishes. Look, the food is already on the table." Xu Tuqiang looked at the soft-wrapped long fish in front of him with eager eyes and didn't dare to pick up his chopsticks.

Obviously, Xu Tuqiang considered himself a grandpa with a thick enough skin, and could even do things like borrowing fermented glutinous rice buns. But for some reason, in today's scene, Xu Tuqiang felt that if Huang Anyao didn't speak, he couldn't stretch out these chopsticks.

Not introducing it made him feel like something was missing.

Just now, Xu Tuqiang secretly picked up a chopstick of stir-fried jade, and felt that something was missing when eating it. As stir-fried shrimp, it was already delicious, but it was just not the feeling of eating after listening to Huang Anyao's introduction.

Huang Anyao nodded. In fact, he had introduced the cold dishes almost enough. He had been delaying introducing the hot dishes because the ones currently served were all small supporting roles, and the real protagonists hadn't been served on the table yet.

"As for hot dishes, besides braised whole pig head, clear-stewed crab roe lion head, and dismantled carp head, there is one dish that cannot be missing in the Three-Head Banquet, which is the soft-wrapped long fish in front of you."

"This dish is no less famous than the three dishes I just mentioned, because it was the first hot dish in the first banquet of the founding of the country, and is also known as the first dish of the founding of the country."

"Long fish, which is eel. The eel in this season is actually not fat. It is best to eat it from June to August. Of course, some people like to eat it in spring. Although the eel in spring is not the fattest, the meat is tender. It can only be said that each has its own merits."

"Speaking of this dish, the method is not difficult."

"Put the long fish in boiling water for one minute, pick it up, stir-fry the ingredients in a cold oil and hot pot, stir-fry the garlic, stir-fry to extract the fragrance, then pour in the garlic yellow segments and chili shreds, stir-fry for about 10 seconds, and pour in the eel."

"The whole process of stir-frying needs to add seasoning soup and hot oil one after another, and continue to stir-fry throughout the process to control the heat, and finally serve on the plate."

"This dish looks very simple to make at first glance, and there is no fancy work. No need to flip the spoon, and no need to drizzle hot oil when serving like Eel Paste with Sizzling Oil, and you can hear the sizzling sound when serving on the table, but in fact, the control and requirements for the chef's heat are very high."

"Stir-frying on high heat requires heat, and repeated stir-frying requires even more heat."

"This dish is eaten for the tenderness of the long fish. When picked up with chopsticks, the two ends of the long fish hang down, just like the bib strap on a child's chest. When eating, the long fish can be held with a soup spoon, so this dish is named soft-wrapped long fish."

After talking for a while, Huang Anyao made himself greedy and directly picked up a chopstick.

Everyone followed suit. Wang Gensheng picked up a strip, looked at the two ends of the long fish hanging down, narrowed his eyes and looked at it for a long time, turned his head and whispered to Chen Juan: "Is the child's bib strap like this?"

"Eat yours, don't worry about it." Chen Juan actively grabbed the food.

Wiped out.

Looking at the empty plates on the table, Qin Huai deeply felt that Huang Anyao had been the young master at Huang Ji for so many years, and it was Huang Ji that restrained his talent.

Doing marketing plans, Huang Anyao was indeed very bad.

Talking to suppliers about prices and goods, he also couldn't talk about money and couldn't get goods.

Going to participate in culinary exchange meetings, he only ate and didn't communicate, and when asked, he said the food at XX exchange meeting was not delicious.

But as a food anchor, Huang Anyao was really professional.

Huang Ji wanted to explode, why wait for Guo'er to be on "Zhi Wei"? Let Huang Anyao open a live broadcast, introduce while eating in front of the camera, which was more effective than anything.

Guaranteed that whichever dish he introduced that day would be snapped up.

Anyao Selection, reliable and reliable.

Qin Huai ate the soft-wrapped long fish and silently gave Huang Anyao a like in his heart.

He just said he always felt that something was missing when eating the small stove during this period. It turned out that Huang Anyao was missing to do the commentary by his ear.

Qin Huai felt that these two mouthfuls of soft-wrapped long fish today were the most delicious soft-wrapped long fish he had eaten in the past month.

Huang Anyao talked for so long, his mouth was a bit dry, so he drank some water to moisten his throat.

Just after putting down the cup, the waiter served the food.

Crab roe lion head and dismantled carp head.

The highlight is coming!

Fresh out of the pot, fragrant, the big dish made by Huang Shengli himself!

As the young proprietor, Huang Anyao usually only got to mooch off Qin Huai's private cooking; he rarely had the chance to sit at a table and eat a full Three-Head Banquet. He couldn't exactly sit at the table to eat at a regular guest's wedding banquet either, so he always ate in the kitchen. It was very rare for him to sit in a private room and eat a proper Three-Head Banquet like he did today.

Now seeing the dismantled carp head, Huang Anyao's eyes couldn't move, and he subconsciously wanted to stretch out his chopsticks to pick it up.

Then he found that it seemed that only he picked up his chopsticks at the whole table.

Everyone else was looking at him with eager eyes, waiting for him to do the commentary.

Huang Anyao: No, you guys can hold back this?

The dismantled carp head and crab roe lion head are already served on the table, and you can still hold back and not stretch out your chopsticks to wait for me to talk?

There are actually people in this world who can hold back and not stretch out their chopsticks after seeing these two dishes, and it's a whole table of people!

Is the flu too serious recently, and everyone has a heavy cold and can't smell the taste?

Huang Anyao was stunned.

Huang Anyao silently put down his chopsticks.

Huang Anyao cleared his throat.

Huang Anyao tried hard to move his sight away from the dismantled carp head.

"Since this banquet is called the Three-Head Banquet, the real protagonists are of course the dismantled carp head and crab roe lion head that were just served."

"To make dismantled carp head, you must choose..."

"..."

(End of chapter) ===== CHAPTER 238 =====