Tong Liya posted a beautiful photo on a social platform late at night, and the text "Looks not so fat, eat supper and go." The girl in the photo appears in a silhouette, wearing a white diamond-encrusted dress, with slender arms, perfect shoulder and neck curves, and a delicate face, a high nose bridge, a pair of eyes under the distant mountain eyebrows, a pair of eyes that look forward to brilliance, red lips are full, and the temperament is classical and elegant, which is enviable.
After a while, Ya Ya updated the dynamic again, directly posted a number of food supper pictures, and thanked the male star Yu Haoming for "feeding" late at night. These delicacies are extremely elegant in shape, looking at the price is not cheap, including many rare ingredients such as sea cucumbers and caviar, and the taste of mountains and treasures is full of seafood, and a table full of envy is simply envious of others. According to enthusiastic netizens, this is a supper package worth 2,000 yuan, plus a 8,000 yuan roast goose combination, a supper cost tens of thousands, it can be seen that the relationship between the two is very good, but this full table of supper, the amount of dishes is somewhat "sighing", a bite of a plate is gone, sure enough, the female star's supper is different from us, no wonder the girl is only 85 pounds, let's see what she eats together!
<h1 class="pgc-h-arrow-right" data-track="3" > olive butter with steamed buns</h1>
This homemade olive dish butter with steamed buns appears as the first dish, using traditional Cantonese ingredients, but in a modern way, using fried steamed buns instead of Western-style bread, butter is integrated into the Chaoshan people's porridge companion - olive vegetables, butter and olive flavor blend with each other, a unique flavor.
<h1 class="pgc-h-arrow-right" data-track="3" > caviar brine foie gras</h1>
Open the lid and the caviar is full of layers and faces, but this is just a visual feeling, and the full combination of this dish is the focus. The whole dish is inspired by chaoshan brine, caviar mixed with a little Italian black vinegar grains, the bottom layer is fat foie gras, brine foie gras tender, with caviar refreshing, plus black vinegar, completely not greasy, is a good dish of Chinese and Western combination.
<h1 class="pgc-h-arrow-right" data-track="3" > crystal shrimp</h1> dumplings
Listen to the name is the traditional Cantonese dim sum, but and the traditional shrimp dumplings are different, the skin is crystal clear, made of shrimp soup, and then beaten into a transparent shape by the machine, the stuffed shrimp is made of New Zealand shrimp, the bottom is covered with a layer of sand ge, the entrance not only has the flavor of traditional shrimp dumplings, followed by a little fresh floral fragrance, a bite down, you can eat the essence of a whole shrimp. The whole dish is exquisite and beautiful, like a work of art, only a shovel and a clip can be eaten, but it is too delicate, the portion is too small, and you have to order a second portion.
<h1 class="pgc-h-arrow-right" data-track="3" > protect the national sea cucumber</h1>
If foie gras is not a perfect match for roe, then the sea cucumber with its light flavor and fresh teeth may be. The name of this dish is magnificent and atmospheric, but the overall shape is more foresty, using sweet potato leaves to make juice, making a large tree shape in the plate, and finally making shrimp paste to garnish. Sea cucumber wrapped full of yellow croaker roe, respectively dipped in green sweet potato leaf sauce and gray and white shrimp sauce to eat, the taste and flavor is completely different, there is a fresh and natural breeze and salty sea breeze at the same time, the two match each other, "Yangchun white snow" and "lower Riba people" are in a plate, there is no sense of violation.
<h1 class="pgc-h-arrow-right" data-track="3" > beef with soy sauce</h1>
The name of this dish is low-key and homely, but the whole dish is very special, belonging to the combination of Cantonese cuisine and Western food. Tradition is to use stir-fry cooking, here the use of modern Western food low temperature slow roasting way to cook beef, the degree of maturity is not high, beef is rose color, excellent locked in moisture, the outside replaces the steak commonly used black pepper, replaced by the common tempeh in Cantonese cuisine, the side dish abandons potato tomatoes, replaced by bell peppers, the texture of the fine steak meat is delicate sauce, colorful pepper wrapped, the presentation is very pleasing to the eye, and the smooth and tender taste of beef with the rich aroma of tempeh sauce, a new interpretation of the new realm of soy sauce beef.
<h1 class="pgc-h-arrow-right" data-track="3" > splendid roast goose</h1>
Splendid roast goose is the signature dish of this shop, according to a blogger sharing only 8000 yuan, roast goose belly put 6 excellent abalone, the unit price of 1280 / piece, no wonder this roast goose is so expensive. The roasted goose has a crispy skin, a lot of juice, and the meat is so tender that a bite can make people feel endlessly evocative. The best abalone in the belly of the roast goose is even more special, the color is golden, the flesh is full of salty teeth, no wonder the two can be sold for 8,000 yuan.
<h1 class="pgc-h-arrow-right" data-track="3" > white cloud claw</h1>
This dish is very eye-catching in design, the jelly is mixed with cuttlefish juice, made into a stone shape, placed on the pebbles, can add a lot of fun. Reaching for the jelly, fingertips touching the cold hard stone, and then holding the warm and elastic jelly, this is a double shock of touch and vision. Speaking of this jelly, the inside is made of white cloud claws, all the claws are boneless, the overall emphasis is on the fresh and refreshing feeling, eating ice and refreshing teeth, it is very fresh.
<h1 class="pgc-h-arrow-right" data-track="3" > ginger shallot white cut chicken</h1>
Tender meat is the first condition for white cut chicken, this dish is made of Qingyuan chicken, only take its back, the meat on the chicken legs, the chicken skin is golden, the entrance is crisp but not greasy, and with the sauce as the entry point, adding new elements, the traditional onion and ginger dipping sauce into snow, and then with Dubai gold salt, fried ginger slices embellished, the new Chinese fusion is very clever, but also the traditional taste is displayed to the fullest.
<h1 class="pgc-h-arrow-right" data-track="3" > canned yellow croaker</h1>
This is a classic dish in the Chaoshan region - fish rice, the traditional fish rice is generally made with fresh fish such as basa fish, and then boiled in thick brine over high heat, which can retain the most original marine flavor. This fish rice dish is made of yellow croaker, which is very fresh and fishy, the entrance is amazing, the bottom is covered with fish jelly, which further supplements the flavor and texture of the fish rice, and puts it into the canned cat food, which is really ingenious.
<h1 class="pgc-h-arrow-right" data-track="3" > olive snow bar</h1>
Chaoshan people are also very good at making juice smoothies, this olive snow bar chooses Chaoshan local characteristics of oil citrus, plus olives, the two are not only not sour, but also will appear sweet, sour back to sweet, eat a second into the summer.
<h1 class="pgc-h-arrow-right" data-track="3" > coconut ice cream</h1>
This dish has a unique shape, is a tube of toothpaste, very childlike, placed in the last dish, the purpose is to dissolve the greasy, coconut water, coconut jelly taste fragrant but rich, like to eat coconut friends must like.
<h1 class="pgc-h-arrow-right" data-track="3" >- Lao Jing said</h1>
This set of dishes looks at the sample, variety, is very exquisite, almost everything is a rare ingredient, that is, the total amount is too small, if you taste ok, if you want to eat enough, it is really going to be "bankrupt".
I am a foraging record of the city, and I have been fighting with the world for many years, and I am still glorious and full of interest! Like to focus on eating, drinking and having fun in the city, updating recipes and food anecdotes every day, paying attention to me, enjoying food without getting lost.