Michelin three-star restaurant, Rongfa Bistro, is located in the center of Jincheng District.

Jincheng District, as its name suggests, has a lot of land, and there are many high-rise buildings here. The Municipal Cultural Palace, library, new administrative center, etc. are all built here.

But Rongfa Little Restaurant is different from other places.

Unlike the high-rise buildings in the surrounding area, this restaurant has only two floors.

There are six or seven antique-style mahogany tables on the first floor, and the numbers on the upper right are not 1,2,3,4 in Roman numerals.

But the serious Chinese characters:

1, 2, 3, 4.

Its cuisine is said to have originated in the late Qing Dynasty and was created by the master chef of the Imperial Kitchen.

However, times have changed, and faced with high rents in central areas,

Although this store strictly selects ingredients and cooks with exquisite techniques, it is a little weak in the face of the offensive from McDonald's, KFC and a large number of chain stores.

Fortunately, there was a person who took advantage of me. The eldest daughter of the Su family liked to eat something, so she plated it down.

Otherwise, this restaurant will be in ruins.

Not long ago,

This Miss Su called me and said she wanted to take the most important customer to dinner.

As if facing a formidable enemy, the head chef quickly asked the back cook to wait on him and started working.

The roaring sound was on the second floor.

Since Miss Su bought this store, the second floor has become a place where she parked her helicopter.

All I can say is: Rich people are so arrogant. Ordinary people cannot compare.

The head chef heard the roar in the back kitchen. He had just prepared the ingredients for the first course.

dragon sturgeon,

Dragon sturgeon originates from Dachuan Xin Lake in my country. Its meat is fresh and elastic. The only disadvantage of having few spines is that it is affected by water quality.

The water temperature should not be higher than 20 degrees and not lower than 19.5, otherwise the meat quality will change and its deliciousness will be lost.

It is said that the Qing emperor visited the south several times and wanted to come to Dachuan to eat dragon sturgeon several times, but he was blocked by officials, saying:

Because you think the world is heavy, you can't eat it.

A poet was told that he had written a poem:

Looking for sturgeon in the Longsheng Emperor River,

After several trips to the deep lake, it is still hard to find.

I am a native of the mountains here,

Eat fish and spit out their bones and enjoy it.

But the emperor was very angry.

It can only be said that even if the emperor is not here in Dachuan, he will not be able to eat this dragon sturgeon.

It is said that food is the most important thing for the people, or so it goes.

However, in recent years, through artificial cultivation and scientific temperature control, it has formed a certain scale.

The chef said first:

"Get the ice knife."

An apprentice boy immediately took off the ice blade on one side of the chopping board.

Ice preserves freshness and freezes quality.

As soon as the dragon sturgeon is on the chopping board,

The chef cuts it with a knife.

When he was slaying the dragon, he opened and closed his sword widely, and saw the chef slashing three times.

In an instant, the dragon sturgeon transformed into three parts.

Yitianqie,

The knife is small, the hand is small, the knife is drawn out quickly, and the knife is retracted quickly.

In a short time, the bones are gone and the meat is thin and thin.

"The fire is burning oil, how is it burning?" the chef asked with sweat on his forehead.

"It's burning, it's burning."

"Okay, wipe the sweat for me."

After the chef said this, he picked up the meat with an ice knife and put it into the pot.

"Low fire and cook slowly."

The soft and smooth meat is as fair as a girl's skin, roasted carefully.

"Remove from the pan. Add secret sauce."

And separated by a door,

Lu Mingfei sat on the high-end transparent glass extended evening ceremony table.

Opposite two meters away is: Su Xiaoqiang.

"It's been six minutes and thirty seconds, Miss Su, where's your food?"

Ming Fei looked proud and secretly rejoiced.

Looking at the anxious look on Su Xiaoqiang, a rich man's face, it was obvious that that guy was happier than he was when he climaxed.

"Go to the kitchen to urge you.

Go quickly.

Don't stand there in a daze, the customer is so hungry that his chest is touching his back."

Su Xiaoqiang was unhappy and said to the man in black clothes and sunglasses beside him.

The man trotted, arrived at the door, rang the doorbell, and shouted over the small speaker:

"I have never seen the eldest lady in such a hurry.

Hurry up, hundreds of millions of dollars in business are going to be gone.”

"Here it comes, here it comes, the first dish is ready." There was a reply from behind the door.

"ten,"

"Nine"

"eight"

"seven,"

Mingfei stared at his mobile phone and shouted loudly,

Su Xiaoqiang's face became increasingly ugly, and she looked back from time to time.

"coming,"

Surrounded by three or five people in black, a waiter in a blue jacket hurried over with a round plate in his hand and a dish on it.

This guy also has some skills,

His hands didn't even move, but the wind blew under his feet.

It only takes two seconds to reach the Mingfei side,

These people are smarter than anyone else and know that treating guests well is the greatest respect for their master.

So, serve the food to the guests first.

"Here you come.

This dish is:

The Emperor of Yuzi River is hard to find."

Opening the golden arc cover, the fish smell overflows and the sauce flavor is full, the two blend together.

Stimulating Mingfei's sense of smell.

"It smells so good, it smells so good,

Just like when an old friend comes, the fragrance hits your nose first."

Ming Fei nodded and lowered his eyebrows to smell it carefully.

Emperor Yuzixi is hard to find,

Is the Emperor of Yuzixi hard to find?

It’s that famous dish: Yuzixi Emperor is hard to find.

Reviewed by Michelin: Gold is easy to come by, but fish in rivers are hard to find. Only when you are near a great river do you know this five-star famous dish.

Lu Mingfei saw it by chance when he was eating pork rice while watching a food live broadcast a few days ago.
To be continued...