Xiang Yun and Juhua were fascinated by the peculiar decor in the room. They looked up at the chandelier on the ceiling one mont, and at the fireplace with its dancing flas the next, resembling two curious children.
When the dishes were served, they instinctively returned to the table. Both of them were seasoned food enthusiasts, and nothing could distract them when there was good food around.
Cai Wei had specially prepared many distinctive snacks, among which their favorites were the seven-star fish balls, bamboo skewer at, and fried aubergine boxes. The ingredients for the seven-star fish balls were relatively simple, made from genuine phoenix golden-scaled fish at, which were far more delicious than the modern ones filled with flour that are usually put in hotpot. The bamboo skewer at was made from pork loin, marinated with special seasonings, then fried and sprinkled with cumin. For those who like it spicy, you could also add so chili powder.
Xiang Yun’s favorite was the fried aubergine box. The eggplants grown in space were large, robust, and well-proportioned. The filling was a thin layer of minced at, dipped in a thin batter, and then fried in hot oil. When done, the outer eggplant was tender, and mingled with the savory aroma of the at, it left a lingering fragrance with each bite.
Of course, since these were all fried foods, eating too much could get greasy. Cai Wei had prepared fruit juices, in four or five different flavors: Hami lon, strawberry, waterlon, and hawthorn pineapple, which greatly whetted the appetite. There were also so special small dishes, like cold lotus root slices and shrimp patties, which were dishes Cai Wei had often eaten in her past life, and now recreated here.
The rest of the dishes were also very tasty, filling a large table. Juhua particularly liked a dish of small salty vegetable chili dices. Fresh chilies in red and green were cut into small pieces with scissors, pickled with ginger slices, salt, and a bit of sugar. The vibrant colors complented porridge well, and when there were no other dishes, they could even be stuffed into opened stead buns for eating.
The highlight was definitely the rose roll. With many roses grown in space, Cai Wei used the faded roses to make a paste, added water and flour, rested the dough a bit, then ford it into rolls resembling roses, which were then stead. They were both good-looking and delicious.
This was the most distinctive and tastiest stead bun that Juhua and Xiang Yun had tasted so far.
"Delicious, delicious. Is there more?"
Shen Juhua was glad she had foresight and ca with an empty stomach, without eating the breakfast her mother saved for her. Now she could still have a few more fish balls; they were just too tasty. Despite being in the Capital for so long, she hadn’t eaten anything so distinctive. Indeed, it was the craftsmanship of a Royal Chef. No matter how good the food in a restaurant outside was, it could not compare to even a tenth of this place.
"I saved a portion for you and Juhua, so you can take it back for your family to try."
Seeing how much they enjoyed the food, Cai Wei instructed Xiao Zhi to go to the back kitchen and pack a box of each dish for them to take ho.
"Cai Wei, you’re so great. Then I’ll eat to my heart’s content!"
After Juhua said this, she lowered her head, picked up a rose roll, and worked her way through the chili dices. These small dishes looked quite ordinary and didn’t resemble the exquisite palace food at all, not even having any carvings.
In fact, those delicately crafted dishes only looked aesthetically pleasing. Cai Wei didn’t care for such things. So of those carved into floral or foliage patterns were essentially food turned into a painting. Such exquisite food not only lost the essence of the ingredients but also appeared so high-end that you would hesitate to eat them.
The al was thoroughly enjoyed by all three, taking around one Shi Chen to finish...
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