The delicacies in the restaurant are always hidden under the unique name of the dish, which makes people think.
Today, let's take a look at what brain hole artworks have been developed by restaurant owners over the years.
In the past two months of summer vacation, wave after wave of TV series memory killing has been pushed onto the hot list, among which the summer vacation must chase the drama "Huan Zhu Gege" has become the object of everyone's hot discussion.
When I watched "Huan Zhu Ge Ge" that year, there was a picnic clip of Ziwei using the classical poem "reporting the name of the dish". "Red-billed green parrot brother" is fried spinach; "swallow grass is like bees", which is a stewed vegetable head; "Qinsang low green branch" is fried oil wheat vegetable; "desert water field flying egret", is fried tofu; "Yin Yin Summer Wood Yellow Oriole", is scrambled eggs; "In heaven wish to be compared to a winged bird", is called flower chicken; "Phoenix on the Phoenix Stage", is a roast duck...
Looking back now, it is just a bunch of country game, and I really don't understand why they were drooling at this time, probably because they all have a nice and interesting dish name.
In fact, not only in the TV series, but also outside the drama, there are also a variety of strange and interesting dishes, lurking in various restaurants. Maybe it's to beat the eyeballs, maybe the boss's talent has nowhere to show, in short, the people who can think of these names are definitely not ordinary people.
Over the years, in the process of visiting the store, Good Food has also encountered many elusive dish names. Let's take a look, what have you eaten?
Water-based poplar flowers
This dish comes from Yunhehui Art Restaurant, whose home is the shop with the most strange names that I have come up with, and every time I look at the menu, the name is difficult to read and understand.
A dish remembered entirely because of the name of the dish. The first reaction, why such an improper name? In fact, this dish is very clean and clean. Aquatic poplar, also known as sea cauliflower, is an aquatic plant endemic to China. It has high requirements for water quality, and can only grow in lakes, ponds and deep paddy fields with clean water bodies, and its limited yield is precious. This is a local specialty of Yunnan, cooked with diced ham, peeled eggs, etc., the taste is very crisp, and you can't stop eating well.
Cangshan Four Treasures
It is also a dish of the Yunhe Hui family. When serving, I saw that the dishes were black, and I thought it was a dark dish, which was slightly disgusted. Looking for the waiter to ask, it turned out that I did not know the goods. The four treasures of this Cangshan Mountain, including fungus, bracken, bark, and tree flowers, are all wild mountain treasures from Dali Cangshan Mountain. Seasoned with lemon juice, this dish is sour with a bit of spicy taste, the bark is chewy, and the fungus is very crisp, making it an excellent appetizer.
Swan love
If the name of the dish of Yunhe Hui is realistic, then the name of the Dish of Ahai Cantonese color is in the mood.
Creative dishes, not only have a strong ornamental taste, but also have a very good taste. The combination of black goji berries and agar creates a blue lake, and the white swans made of pudding stand in the lake, pleasing to the eye, and the cuteness makes people can't bear to mouth. Borrowing lakes and swans to symbolize beauty and loyalty, you can use this dish to express love.
Colorful mango egg yolk spelled with snowflake beef
A sea cantonese color also has a creative dish, . Fresh mangoes are made into crystal clear egg yolks by molecular methods, placed on Shizuoka reticulated melons in Japan, and fresh strawberries and milk are also made into snowflake fat cows by molecular methods. As soon as the mystery of the table was unveiled, I understood the key points and really admired the chef's exquisite craftsmanship and imagination.
Happy bird
Bird of Paradise boiled fish shop, there is a lot of grounding, but also make people much happier.
In the vessel of the bird cage, the chicken wings are filled with a spicy chicken version, and the chicken wings are selected from the middle wings of the highest-grade chicken, and the meat is still very tender, which is spicy and delicious to eat. That spicy to refreshing taste type, let us people like no spicy, really happy after eating.
・Lips want to move
Although Mr. Bai is a chicken with vine pepper and bean flowers, his family's small dishes that are updated from time to time are confusing just by looking at the name of the dish. Lips moving, tendons, thanks to moss, eggplant whispers, do you know what these are?
It is a seductive dish from the lips, the big goose lips are paired with red oil, the entrance is spicy and delicious, and the Q bomb is crisp. In fact, it is a plate tendon, which is fully soaked in the sauce, sweet and spicy, and spicy and fragrant. Selected from fresh, high-quality moss cores, blanched in emerald green, fresh and crisp. It is a delicate little tomato, the flesh is full and transparent, sweet and sour. Mr. Bai is worthy of the name ghost talent.
Set of four treasures
The name of the dish in Chinese food is always cloaked in a layer of mystery. There is a famous dish in Azhuang authentic Yu cuisine, called, many people hear this dish for the first time or see this dish, they think it is just plain stewed whole duck, and even some people don't even know what it is.
This is a classic Henan dish, and "set" is the key. Duck set chicken, chicken set pigeon, pigeon set quail, quail belly is filled with eight treasure stuffing, four treasures head to tail, body cover, legs cover legs, and there is no bone in the whole body, the soup is also used for hanging for several hours of old hen soup. The soup is crystal clear, clear to the bottom, delicious to drink, strong but not irritating, absolutely.
Cattle turn to dry
A dish of Hang Wei Guan, with the word "cow", should be inseparable from the cow, just curious about which part of the cow. The entrance only knows that it is beef hoof tendon, there is an old saying, the cow hoof tendon is done in place, the taste and texture is simply "sai sea cucumber". The soup and heat of this dish are just right, the beef hoof tendon is soft and soft, the slightest taste, and there is no other peculiar smell.
Today's headlines
I met "" in Yu Ya Garden, wondering what kind of dish this is? It turns out that the fish head is soaked with fritters. The fish head is made of fresh wild fish from Xinyang Nanwan Lake, which has a tender and firm taste and is very delicious. The soup is rich and mellow, making people feel fragrant after eating. After eating the fish head, the freshly fried fritters are soaked in the soup, and the charred and crunchy fritters are wrapped in thick juice and stretched their teeth.
Spring nest
There is always a nuanced beauty in Xiao Da Dong's dishes, as the founder Da Dong said: food science and aesthetics are intertwined into all the disciplines known in the world.
A dessert called "" attracted me deeply, and the name alone made people think of it. On the table, it is the shape of a bird's nest, made of dark chocolate, topped with a duck egg with white chocolate. Knocking on the duck egg, a small duck lay inside, with white wine hidden in its stomach. Wave after wave of surprises only makes people immersed in tenderness and eat.
Spicy yellow stream year
I have seen this dish at the Kun Fusion Sichuan Cuisine Art Restaurant, and it turned out to be a small stir-fried yellow beef. Beef and red pepper stir-fried, the entrance is really spicy, super rice, on this dish to eat two bowls of rice.
Qq penguin pills
The presentation, style, and name of the hot pot dishes are really amazing, so exquisite that people can't bear to eat it. There is a must-order dish inside, but the cute little penguin, made of fresh cuttlefish slip, eats very Q bomb. You can also ask the waiter to help put it on the edge of the pot and enjoy the hot pot version of the penguin diving, which is very interesting.
Glittering
There is a dish called Naiku Izakaya, and when you look at the name, you think it will be a vegetable salad or a fruit salad, and it turns out to be sushi. Thinly sliced fresh salmon is wrapped around the outside, and tempura fried shrimp and crab meat are garnished in it, with a clear layered taste and a little fresh flavor in the sweet and sour. Eat one bite at a time to experience the wonderful taste of multiple taste collisions, no wonder it is called glittering.
Rouge roll
The name is as likable as the face value, and this is a dish of the city wall root. The outer skin is made of dragon juice, the color is like rouge, it is wrapped in fish, meat floss, crisp strips, etc., the skin is dense in the mouth, the inside is crispy, the taste is rich and non-greasy, and there is a feeling of Cantonese red rice intestines.
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The names of these dishes are elusive
But in the end, it is a romance that belongs to the creators
You also know what strange dish names are
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