Just when Guo Zheng was in a bit of trouble. . . The chef next to me handed over a toothpick. . .
After Guo Zheng saw the toothpick. . He smiled and took it directly. . This solved his urgent need. . .
Just use a toothpick to prick the piece of meat and you can eat it. At the same time, the toothpick can be thrown away without taking up space. . .
Guo Zheng quickly tied up the piece of ham and put it into his mouth. . .
The moment it enters your mouth. . . Not to mention how delicious it is. . .
He could even feel the piece of meat as soon as it entered. . All the taste buds in his mouth were opened. . And the smell is like sucking it in. . It followed his taste buds and stimulated his whole body. . .
The aroma of meat and fat, coupled with this delicate and soft taste. . . . This feeling is so enjoyable. . . Finally, I got some food first. . This made Guo Zheng feel more comfortable. . .
Although the ham is really good. . . But relatively speaking, the taste is still a bit salty. . .
Guo Zheng continued to walk forward. . . The things here are made up of long tables. . . On top of this long table are dozens of pots. . . These pots are like Chinese casseroles. . There is also a Western-style soup pot. . . It seems like this place should be a place that serves porridge and soup. . .
And the pot here is covered. . . Next to each pot is a plate. . Inside the plate is a spoon for serving food and a clamp for holding the lid. . There is also a standing sign. . It says what kind of porridge or soup it is. .
Guo Zheng took a rough look. . . There are nearly 60 species here. . .
Guo Zheng looked at the soups and saw that they were divided into Western and Chinese styles. . . You can have fish ball soup, spicy soup, donkey meat soup, and duck blood vermicelli soup. . . Western-style soups also include asparagus soup, borscht, cream of mushroom soup, garden vegetable soup, onion soup, bacon, potato and tomato soup, etc. . .
The porridge on the other side can be said to be completely Chinese. .
Starting from the most basic rice porridge, millet porridge, black rice porridge, eight-treasure porridge, red bean porridge, and mung bean porridge. There are some popular home-cooked preserved egg and lean meat porridge, smooth egg and beef porridge, chives and chicken porridge, radish and ham porridge, and some medicinal porridges such as ginger, sesame and wolfberry porridge, skin-beautifying kelp porridge, nourishing pig lung porridge and so on. . . Of course, seafood porridge is still indispensable. . Shrimp porridge, crab porridge, flower armor porridge, scallop porridge, squid porridge and so on. . . These are all prepared by chefs behind the scenes. . Then it will be poured into the pot in front. . Then the induction cooker below will automatically help keep it warm. . . According to the different characteristics of each porridge and soup. . . The adjusted temperature is also different. . And this is all controlled by a background computer to ensure that it is in the most delicious state. . .
Guo Zheng couldn't help but sigh when he saw this. . . I didn’t expect that this could already be controlled by a computer. . . Just enter the information into the computer. . The computer can do the rest. . .
Then there is the barbecue area. . . . This is what Guo Zheng likes. . . There are 8 chefs in the barbecue area. . . And the workbenches in front of the eight barbecue chefs are made of high-temperature-resistant tempered glass. . . At the same time, there is a pipe above the glass chamber. . This is directly connected to the range hood. . .
The advantage of this is that diners can watch their favorite delicacies being baked. . At the same time, there is no need to choke on the smoke. . .
And the barbecue area here really has everything you need. . . There's that traditional oven. . There are also iron plates. . . And small pots one by one. . It looks like it's used to fry meat. Guo Zheng saw that one of the chefs had begun roasting a portion of pork. . . After the pork was put in. . . It was roasted and sizzling with oil. . . At the same time, the color of the meat has also become darker. . . And the sides have begun to roll up. . .
Guo Zheng couldn't stop smelling the aroma of the meat. . . .
A "sizzling" sound was also heard on the other side. . . It turned out that two chefs were also starting to make it. . . One of the chefs placed a small bowl on top and started roasting. . . .
At the same time, the chef on the other side also took out a piece of steak and put it in a small pot and started grilling it. . .
Guo Zheng couldn't bear the smell. . .
Guo Zheng wanted to take some to eat first. . But these need to be baked to order. . . So Guo Zheng can't eat it directly. . .
Fortunately, it's at the front of the barbecue area. . . There is a Brazilian barbecue grill and it is full of grilled things. . . Guo Zheng can eat some there first to cushion his stomach. . .
Guo Zheng came over. . . I found that this oven is really not small. . . A fire burned inside. . . Large iron skewers were placed in the stove. . The aroma of meat comes to your nostrils. . .
Just then one of the chefs took out a large iron skewer from the stove. . . This iron string looks to be more than 1 meter long. . . Dozens of chicken wings were threaded through the iron skewers. . . These chicken wings are grilled. . . It's shiny outside. . . The chef took out the big iron skewer. . Put it aside. . .
Guo Zheng hurried over. . .
The cook saw him carrying the plate. . . So he dialed two directly from above. .
The cook asked if he had enough. . Guo Zheng nodded. . . The chef went to look at other iron skewers. . .
And here it is for the convenience of guests to taste. . There are also some tableware prepared here. . These cutlery are disposable. .
Guo Zheng quickly picked up a disposable chopstick. . . He put the chicken wing to his mouth and blew on it. . . Then he touched it with his lips to test the temperature. . . Not hot anymore. . Then he stuffed it into his mouth. . .
Guo Zheng took a bite. . . The chicken wings are grilled so they are crispy on the outside and tender on the inside. . . At the same time, the meat is not good at all. . . It was filled with gravy. . . It's delicious in one bite. . .
Soon Guo Zheng ate the two chicken wings. . . By this time the sausage is ready again. . . The chef took out another large iron skewer. . .
This big iron skewer is topped with grilled sausages. . . And this big iron skewer has three branches on it. . The sausage on each fork is different. . .
The sausage on the left is white. . . Roasted at high temperatures. . . The casings have split. . . The white sausage meat is exposed. . .
This should be Munich black and white sausage. . . Made with veal. . . The biggest feature of this sausage compared to other sausages is that it needs to be peeled to eat. . Its casing cannot be eaten directly. . .
The sausage in the middle is smaller. . . It seems to be within 10cm. . . Such a petite sausage should be a Nuremberg sausage. . Although it is small. . . But although the sparrow is small, it has all the internal organs. . . This sausage is also very delicious. . .
On the far right is a red sausage. . . Because there are too many red sausages. . So Guo Zheng didn't know what kind of sausage this was. . .
After Guo Zheng wanted everything. . Just started eating it. . . Each of these three types of sausage has its own merits. . . But they all tasted equally delicious to Guo Zheng. . .
