Chapter 222: I’m Out of Words

Zhou Cheng'an looked at the duck meat in the bowl and secretly sighed that the quality of the duck was really high.

Thinking of Zhou Ying, who Shen Huazheng had just mentioned, who also participated in the preparation and slicing of the roast duck, Zhou Cheng'an suddenly felt a little proud.

His daughter is really amazing. She can learn everything quickly, whether it's cooking or doing business.

Moreover, not only his daughter is amazing, his niece is also amazing.

Hahaha! ! !

Soon, Zhou Cheng'an was attracted by the unique aroma of roast duck again.

The combination of the roast duck's charred skin and the meaty aroma inside makes the aroma even more intense.

If you smell it carefully, you can seem to smell a faint sweet fragrance and a barely perceptible fruity scent.

Zhou Cheng'an couldn't bear it any longer. According to Shen Huazheng's instruction, he picked up the duck meat in the bowl with chopsticks and dipped it in the sauce.

He then picked up some cucumber and green onion shreds, stacked them together and wrapped them in the lotus leaf pancake, then rolled it up flexibly and stuffed it into his mouth.

After taking a bite, Zhou Chengan’s eyes widened immediately.

The crust is soft and slightly elastic, exuding the unique aroma of flour.

Just bite it gently with your teeth and the thin and soft crust will be easily bitten open.

As soon as you bite into the lotus leaf pancake, a spicy and stimulating taste suddenly jumps onto the tip of your tongue, that is the taste of shredded green onions.

The aroma of cucumber and duck meat followed, and a complex fragrance swept through the entire mouth.

The duck meat is dipped in sweet noodle sauce, which brings out the sweetness of the meat, making it tender and delicious, with a strong meaty aroma.

The sweet and crisp cucumber and the spicy scallion shreds offset the greasiness and mutton smell of the duck meat, making it very delicious.

Zhou Cheng'an slowly chewed the delicious food in his mouth, looking very enjoyable.

So delicious!!

Let him eat roast duck every day and never get tired of it.

Although everyone was immersed in the deliciousness of the roast duck, their dining etiquette was ingrained in their bones, and they did not completely let themselves go just because of a dish of roast duck.

Zhou Zeyan, who was also at the table, was not so elegant. He started eating and started to eat.

The roast duck tasted so delicious that Zhou Zeyan felt he was at a loss for words.

All the beautiful words in the world seem unable to describe the deliciousness of roast duck.

He quickly stuffed a piece of rolled roast duck into his mouth and began to eat happily.

The crust is soft and elastic. When you take a bite, the faint fragrance of the crust slowly spreads in your mouth.

When you bite into it, you will find the roast duck meat wrapped in rich sauce.

The rich aroma and delicious meat are simply unforgettable.

Before he could savor the amazing crispy skin, he could already taste the tender and smooth inside.

As you chew it, the aroma of meat, cucumber, shredded green onion and bread all burst in your mouth, along with an irresistible fruity aroma. The taste is extremely wonderful.

The fragrance was too lingering, and seemed to carry a hint of unfinished meaning.

Wow, this is so delicious.

After eating two pieces of roast duck wrapped in lotus leaf pancakes, Zhou Zeyan tried a piece of duck meat without pancake wrappers.

The duck skin is crispy and fragrant. When you take a bite, the thin layer of duck fat between the duck skin and the duck meat is instantly pushed out by your teeth and moistens the tender duck meat and crispy duck skin.

The taste is rich and mellow, making people linger.

Zhou Zeyan ate two pieces of roast duck in a row and finally understood why it had to be wrapped in pancake skin and eaten with other ingredients.

Although duck meat alone is delicious, it is easy to get tired of it.

The pancake crust mixed with sweet noodle sauce, cucumber shreds and green onion shreds neutralizes the greasiness and makes the taste richer.

Zhou Ying thought of Shen Huazheng's words, picked up a piece of duck skin with chopsticks, and dipped it in sugar.

The duck skin has an attractive sheen, and after being dipped in sugar, it seems to be covered with a layer of frost, which looks very beautiful.

Put it in your mouth and taste it, and your mouth will be filled with sweet fragrance.

It was warm in the room, and even though we had eaten a little while ago, the food was still warm.

The sugar on the duck skin has melted halfway, the outer layer of the duck skin is crispy, and the fat under the skin is soft and delicate, with a tender taste.

When you chew it, you will find it crispy, tender, and sweet. All the flavors blend together to form a magical and wonderful taste.

Zhou Ying swallowed the sugar duck skin in her mouth and said happily: "It's delicious."

Shen Huazheng smiled and said, “I didn’t lie to my cousin.”

The warm duck skin is dipped in white sugar. When you bite it, the fat inside, along with the aroma of roast duck, blooms on the tip of your tongue, wantonly invading your taste buds.

It's hot and sweet, just like juice, and the experience is very novel.

Coupled with the crispy texture of the duck skin, it is absolutely amazing.

Apart from Shen Huazheng and Zhou Ying, no one dared to try such a novel way of eating.

The roasted duck skin is oozing with fat and tastes sweet with sugar.

In the eyes of many people, this combination is really strange, even incredible.

It would be very greasy to eat it with this combination.

But now, seeing Zhou Ying and Shen Huazheng eating so happily, they began to question their previous thoughts.

Everyone was silent for a moment, and the next second they raised their chopsticks in tacit understanding and reached for the duck skin on the plate.

After taking a bite of the duck skin dipped in sugar, they instantly understood why Shen Huazheng had specifically emphasized that the sugar must be eaten while the duck skin is hot.

The duck skin is already roasted to be crispy and delicious. After being dipped in sugar, the warm fat melts the sugar.

When you chew it, the aroma of the duck skin and the sweetness of the white sugar blend together, and with the granular texture of the white sugar, it doesn't taste greasy at all.

On the contrary, it is sweet, delicious and crispy.

Everyone savored the duck skin in their mouths, feeling indescribably shocked.

The combination of these two seemingly unrelated foods actually has a unique flavor.

It's really amazing.

After trying sweet noodle sauce and sugar, they tried eating roast duck with plum sauce.

I have to say, plum sauce goes really well with roast duck.

The plum sauce is sour and sweet, which not only removes the greasiness of the roast duck perfectly, but also fully interprets the deliciousness of the roast duck.

It has the same effect as the sour plum sauce that we used to dip roast duck in.

As you chew it, you can taste the crispy duck skin, the plump duck meat, the fresh cucumber shreds, and the sour aroma of the sauce mixed with a faint fruity aroma, which quickly fills every part of your mouth.

All kinds of flavors mixed together, it tastes so delicious.

Zhou swallowed the roast duck in her mouth and pulled the soup bowl next to her in front of her.

This soup is made from duck bones without the meat, stewed with matsutake mushrooms, wolfberries, red dates and ginger slices.

Just smelling it is so fragrant.

It is easy to feel sick of eating too much meat. At this time, drinking a sip of warm Matsutake and duck bone soup can not only relieve the greasiness, but also warm the body, which is also good for the body.

Zhou picked up the spoon, scooped up a spoonful of soup, and slowly put it into her mouth.

The soup flows down the throat with an extreme sweetness, and the mellow taste lingers on the tip of the tongue.

The freshness and strong aroma of the matsutake mushrooms and the meaty aroma of the duck bones are blended together in this sweet soup. The fragrance from nature slowly comes and blooms gracefully on the tip of the tongue.

It's salty and fresh, with a slight sweetness.

After taking a sip of the soup, it’s like you’ve fallen into a vortex of deliciousness. Coupled with the smooth and mellow taste of the soup, you’ll be so blissful that you can’t help yourself.

After drinking the soup, Zhou's brows and eyes relaxed, and she felt her whole body was warm, moist and comfortable.

The taste of matsutake is a bit like abalone. Take a bite and it is fresh, fragrant, smooth, tender, crisp, refreshing and elastic...

If you chew it carefully, you can feel a distinct sweet aftertaste. Various unique flavors blend together. Every bite is full of endless deliciousness and full of layers.

…

Except for the roast duck, other dishes are also very delicious.

The salt and pepper spareribs are fried until golden and crispy on the outside, and the meat inside is tender and juicy, tough but not dry, and very chewy.

As you chew, the salty, spicy and crispy taste accompanied by the rich meaty aroma spreads in your mouth, giving it a unique flavor.

While stimulating the taste buds, it also inspires the deep desire for delicious food.

In addition to fresh abalone and mutton, the abalone and mutton pot also contains bean curd, carrots, water chestnuts, and some medicinal herbs with warming and tonic effects.

The abalone is smooth and chewy, and the mutton is stewed until it is soft and tasty, without any fishy smell.

The yuba absorbs the soup and has a smooth texture. You can taste the deliciousness of the various ingredients in the soup by chewing it gently.

Paired with the sweet soup, the crispy and sweet water chestnuts and carrots, it is so delicious that you will want to swallow it.

The crab meat is tender, sweet and mellow. Every bite is full of the taste of the ocean, leaving you with an endless aftertaste.

There are roast duck, shrimp, crab and lamb, with abalone in the front, so the steamed chicken with winter melon and water spinach inevitably seem bland and not very eye-catching.

But after eating so much meat, you will inevitably feel greasy.

As everyone was eating, they turned their attention to the steamed chicken with winter melon and water spinach.

At this time, eating a piece of refreshing winter melon or a handful of fresh and crispy watermelon can instantly relieve most of the greasiness in your mouth.

The chicken thighs are tender and juicy. You can feel the softness of the meat and the sweet juice inside with every bite.

Winter melon is refreshing, crisp and tender, with rich juice, just like a spring. The fragrance of winter melon and the meaty aroma of chicken complement each other, not only balancing the meaty aroma and fishy smell of chicken thighs, but also making the taste of the whole dish richer.

Every dish and every food on the table is extremely delicious.

Every bite brings ultimate enjoyment, making people immersed in it and reluctant to leave.

It’s hard to say which dish is the best, but they all have their own characteristics and flavors.

Everyone enjoyed the meal very much. While enjoying the delicious food, they chatted about family matters and some interesting things that happened recently.

Both the taste buds and the soul seem to be satisfied, the stomach is full and the heart is full.

At this wonderful time, it is indeed a happy thing to gather with the closest family members and enjoy delicious food together.

Just when everyone had almost finished eating, another group of maids came in with trays.

Everyone quickly realized that it was time for dessert.

The maids brought bowls of sweet soup to the table and then left.

Zhou Zeyan picked up the spoon and stirred the sweet soup in front of him: "Zheng'er, is this red bean paste?"

In addition to red beans, there are also lotus seeds.

When I smell it carefully, there is a faint fragrance, but I don't know what it is.

Chen Huazheng: "This is red bean paste with tangerine peel, lotus seeds and red beans."

Zhou Zeyan: "Dried tangerine peel?"

It turned out to be tangerine peel. No wonder he always felt that the smell was very familiar but just couldn't guess what it was.

However, he could understand adding lotus seeds to red bean paste, but why add tangerine peel?

Is it true that there will be no taint?

Others did not speak, but were also waiting for Shen Huazheng's answer.

Before they tasted the food now, they all liked to listen to Shen Huazheng's explanation.

I always feel that it tastes better this way.

Chen Huazheng guessed what they were thinking: "Dried tangerine peel is used for seasoning, it will taste better. It is also good for the body, you can try it."

Red beans have the effect of diuresis and swelling reduction, and also have the effect of nourishing blood.

Tangerine peel can also help promote qi and diuresis, while lotus seeds have the effect of clearing the heart and moistening the lungs.

The combination of these three ingredients not only makes the taste of red bean paste better, but also brings out the pharmacological effect of tangerine peel, bringing the health-preserving effects of this sweet soup to the extreme.

Everyone understood that this was another delicious dish that was good for the body.

They picked up the spoons in front of them and started eating.

Shen Huazheng also scooped up a spoonful of red bean paste with a spoon and put it into her mouth.

The red bean paste is bright red in color, sticky, sweet and smooth, and tastes very textured.

Because of the addition of dried tangerine peel, you can taste the slight bitterness and fragrance of the dried tangerine peel, which neutralizes the sweetness of the red bean paste and makes the taste more advanced and rich.

Shen Huazheng swallowed the red bean paste in her mouth and squinted her eyes slightly because it tasted so good.

Sweet but not greasy, leaving a lingering fragrance on the teeth and cheeks.

It's really delicious!!

To make this sweet soup, you first need to boil the soaked red beans and cored lotus seeds in cold water. When it boils over high heat, add the shredded tangerine peel, then simmer over medium heat for a while, then simmer over low heat.

Until the red beans in the pot bloom and become sandy and the soup becomes thick, add an appropriate amount of sugar and turn off the heat.

Some people like to cook the red beans until they are completely sandy and separated from the bean skin. Then they remove the bean skin and leave only the red bean paste, so that the taste is more delicate.

But Chen Huazheng prefers to cook the red beans until they bloom, slightly sandy but not completely sandy.

The bean skin is retained, and although the taste is not as delicate as the red bean paste without the bean skin, it is also dense, sweet, and has a hint of chewiness.

Everyone in the hall was happily eating tangerine peel, lotus seeds and red bean paste, feeling indescribably happy.

Zheng'er was right, the red bean paste tastes better with tangerine peel.

The red bean paste tastes soft, dense and mellow. After swallowing, there is a faint fragrance of tangerine peel between the lips and teeth.

The lotus seeds are plump, fragrant and soft.

The addition of tangerine peel neutralizes the sweetness of red beans, making the overall taste more layered and refreshing.

When you take a bite, you first taste the dense sweetness of the red bean paste, followed by the light citrus fragrance, mixed with a slight bitterness and sweetness.

The slight astringency of tangerine peel combined with the sweetness of red beans and the fragrance of lotus seeds creates a unique taste.

The taste is complex yet extremely harmonious, it is really wonderful.