Of course, I am also looking forward to this tasting. In Xiaohong's words, all other activities are sidelined. I made an appointment at 5: 30, but I was still ten minutes late there. The reason for being late is that I didn't drive, so I went on foot, and the budget was not enough. When we got to the box, the nuns had already arrived. Our two bosses and Jiang, the former president of the Food Promotion Association, are already seated and have dinner with us. I'm a little flattered by such a high specification. On the table, a circle of dishes has been uniformly arranged. I expect Aunt Jin must have taken photos of every dish, so I don't have to take out my mobile phone and eat it directly.
Strawberry, kumquat, jujube and cherry are four small fruits, which are red, yellow, green and purple. The color is extremely harmonious, the fruit is crystal clear, and the flesh is full, which is definitely the first-class fruit. Next to each fruit bowl, there are two small sauces, namely candied dried fruit, kumquat cake, preserved plum, waxberry and olive slices, as well as sugar-fried chestnuts, spiced beans, air-dried edamame knots and honey-crispy peanuts. All kinds of fruits, candied fruits, dried fruits, and a cup of mulberry bud tea have the feeling of having a tea party. We chatted while drinking tea, but it was also very lively. These candied dried fruits are full of childhood memories. When I was studying, those candied plums and Yangmei were packed in triangular bags, which cost 30 cents and 50 cents a bag. Buy a bag, you can satisfy the desire for an afternoon. Unfortunately, at that time, even thirty cents and fifty cents were not always in the pocket. In the days when there is no pocket money, you can only walk around the old woman who sells snacks to relieve your appetite, or pick up some plum stones, smash them with bricks and eat the almonds inside. Air-dried edamame knots have aroused the condemnation of most people. The neighbor passed by the dried edamame knot in the Dojo, grabbed a handful and put it in his pocket, chewing it very fragrant. Nowadays, it's hard to eat this kind of taste again. Jiang Bin's dried edamame knot brought our thoughts back to childhood.
Seven appetizers, surprise gift. Jiang Bin plays rose amber and gives birth to drunken crabs, which is probably quite good. Teacher Wu on the side strongly recommended it. I've never eaten raw drunken crabs. It's the first time for me to taste a small piece, which has the fragrance of roses, soft and glutinous crab yellow, and no crab taste. If I don't tell you that this is a crab, you must think that you are eating some kind of dessert. Drunk west cold, black caviar, Jiangnan three white salad, cooked drunk lake shrimp, rich wine and cuigua, Jiangnan goose ... just listen to the name, you will be intoxicated. For example, Jiangnan Goose is specially made in Jiang Bin, and an article has been written to practice raising geese. Every dish is like a work of art, and the exquisite setting and color matching make people laugh.
When the hot dishes are served, everything is amazing. The four treasures of thick soup are selected from superior Liaoshen, Australian scallop, abalone, donkey-hide gelatin and mushrooms. Needless to say, they are delicious and have high nutritional value. When the waiter brought it to him, he hesitated whether to eat it or not. In the end, he naturally couldn't resist the temptation of delicious food and ate all the soup treasures.
The rose salt plate is used to cook the fillet of perch, and the soup is served with raw perch. It was served delicately on a plate. The salt pan is boiling hot. Put the sashimi in a small dish and fry it upside down until it changes color. The salt pan is real salt and can be eaten without any seasoning. Of course, friends who like seasoning can sprinkle pepper on themselves. The small teapot is filled with soup. Pour it into the fish fillets of water shield and you can eat it. The water shield is green and the fish fillets are white, which looks good with Huang Chengcheng's soup. Take a sip. It's delicious. If you can't wait for the heat, you can have some sesame cakes and Ding Sheng cakes. In fact, this tray contains two dishes and two snacks. We all said that the name of the dish was a little long and we couldn't remember it. I prefer to call it "perch thinking", which is easy to remember.
Nut Dongpo mutton recipe abandons the traditional practice of stewing mutton in white sauce, and cooks mutton with Dongpo meat and adds red yeast powder, which is very creative, crisp, fat but not greasy.
Deep-fried bass and honeycomb shrimp balls are also two dishes put together into a platter. Of course, the main ingredient of fried bass is bass, and the honeycomb shrimp balls are very creative. Turn the oily tofu upside down, add the shrimp, fry it, it's crispy and delicious.
Steamed hairy crabs, open-hearth ecological mandarin fish, Chinese cabbage, fried radish with silver teeth, eyebrow pot stickers ... When the waiter served, everything about losing weight and controlling diet was forgotten.
Finally, the finale is a bowl of Jiang Bin bad meat noodles. At first glance, it is no different from ordinary braised pork noodles. After tasting, I found dried Kun in it. This kind of meat tastes terrible. Besides the crispy braised pork, it also has a unique unpalatable taste in Jiang Bin. It is no exaggeration to say that it is the best noodle in China. Obviously, I was full, but I ate up a bowl of braised pork noodles. Everyone says this bowl of noodles comes first. Teacher Wu said that if you serve first, you should fill everyone's stomachs first, and the dishes behind you will not be needed. It is too stingy, so please treat everyone to a bowl of noodles. That's right. Generally speaking, guests always want to bring out the best. In fact, they really can't eat that much.
Finally, there is a dessert ending-passion fruit sweet potato granules, sour and sweet, appetizing and refreshing.
When we left, we all said that it was a waste to have so many good dishes left. The organizer immediately got the message, so let's pack it up and take it away. We packed them one by one, one for you and one for me, and took everything except a plate of coriander. It was really rude.
Each carrying a few boxes of packaged food, all the way home talking and laughing with my sisters. The cold wind blows hard in early winter. The wind is cold, but we are warm.
Remarks: The picture comes from the official account of Golden Aunt Food WeChat!