Gourmet: From a Stall in Northern Europe Chapter 217 158: Everyone Else Is Done, and You Haven't Even

As before, Chu Yueyue saw her husband eating and directly reached out to take the plate.

"Co on, grab the big pieces, don't be shy."

The sizzling golden crispy fried food has a lethal allure, no matter which country in the world it's placed in front of won.

Jiang Shuqi naturally wouldn't be shy with her, she picked up a snake fillet almost the size of her palm with her hand, not afraid of the heat, and bit right into it.

She herself couldn't resist, so she extended her chopsticks, worried the two foreign guests might feel restrained, and after finishing, she pushed the plate towards them, urging them with her eyes to hurry.

As loyal fans of Great Xia's cuisine and Lin Chen's craftsmanship, Dreya and Anna didn't hesitate much, each taking a piece of snake fillet to their plates.

As long as they think of this thing as eel, there's not a hint of resistance in their minds.

The most important thing is that the fried look indeed seems very tempting, with a golden aroma and the at looking thick.

"Crunch"

"Crunch"

The won took their bites almost simultaneously, with crispy sounds echoing consecutively.

They unanimously chose to first taste the original flavor, wanting to see what the most authentic snake at really tastes like.

Although the snake at was marinated, the flavor was mild, just to remove fishiness, more than eighty percent of the original taste was retained.

The tender snake at encapsulated within the crispy starch shell from high-temperature frying, locking in the juices, allowing the bite to reveal a shimring liquid flowing out.

There was no fishy taste, only seafood's unique ocean scent, almost indistinguishable from the eel's texture but slightly more resilient.

Snake skin looks intimidating, but in the mouth, it's full of gelatinous feeling, making the upper palate sowhat tense.

"Is snake at really this delicious?"

Anna blinked incredulously, mimicking how Wang Ziqin sprinkled seasoning powder on the snake fillet.

Not sure which would taste good, she ended up sprinkling all of them.

"Crunch"

"Hmm?!!"

The amazent from this bite made her frantically pat Dreya's arm, signaling her to try it quickly.

Unlike Western-style fried food seasoning, these snake fillets powder lacks the obvious spiciness from crushed black pepper and doesn't have various spice stimulation, staying slightly salty with a hint of cumin flavor, while red pepper powder was not spicy but rather fragrant.

After several bites, one can taste the pepper's unique spiciness, blending with the juicy snake at, appearing especially harmonious.

As a snack, fried food appearing second on the table evidently suited their preferences, swiftly finishing the palm-sized snake fillet, they had not yet spat out the bones from their mouths before extending their chopsticks towards the plate again.

While they focused on gnawing snake fillets, Lin Chen removed two pigeons from the oil pan.

Having gone through oil-drizzling and frying steps, the pigeon skin had already turned a genuine reddish-brown, with a shiny color, knife snapping onto it audibly.

Though using such a quick thod to make crispy pigeon isn't as crisp as traditional thods, surely it's enough to fool foreigners.

Even the widely experienced rich second-generation President Wang couldn't find fault in getting crispy pigeon from scratch to dining within an hour.

People with so knowledge of Cantonese cuisine understand that making this is ti-consuming, and not every Cantonese restaurant is willing to spend that much ti on crispy pigeon, given it doesn't sell at high prices.

Besides, these two pigeons before him aren't squabs, the at is relatively not as tender.

While still crispy after coming out of the pot, he picked up the kitchen knife, chopping the pigeon into pieces with a few quick snaps, separately placing the wings and legs, dividing the body into three parts, paired with the sa three dips as the snake fillets.

Unlike common poultry, pigeons have a heavier gay flavor, concealing that flavor determines whether it's a qualified pigeon dish.

The five of them hadn't finished gnawing snake fillets when crispy pigeon was served at the table.

Wang Ziqin's expression lit up.

By tradition, he's supposed to be the first taster, but this plump pigeon leg...

Before he could reach out, he watched as the plate was taken by his own wife.

"Co on, there are only four pigeon legs in total, let's each have one, breast at being relatively fibrous, wings lack at, don't want it leave it, soone will eat."

Wang Ziqin: "?"

Initially to taste, now turned into a trash bin?

Considering the dignified Radisson's European Region General Agent, owning billion-worth assets, how can I tolerate such embarrassnt?!

"What's the matter, don't want it?"

Chu Yueyue frowned slightly, lowering her raised hand again, "If you don't want it, give it to the kitty, peeling the skin the taste inside is still mild."

"Indeed."

Jiang Shuqi took a bite of the pigeon leg, finding it not as salty as she imagined, inside the at having only a faint salty taste with a similar Orléans flavor, feeding Xiao Hei a bit wouldn't be a problem, avoiding its later fuss.

"Anyway, there's braised soft-shelled turtle coming later, there's plenty of that, save your appetite for that, crispy pigeon can be found at almost any restaurant."

"...Thank you folks!"

"You're welco, no problem, co, Xiao Hei open your mouth."

"ow ow~~"

Compared to the crispy crunchy salt and pepper snake fillet, crispy pigeon seed relatively less stunning, but for Dreya and Anna's first experience, it was another brand new exploration.

"Damn, this skin is so crispy, how can it be this crunchy without batter coating?"

"Tastes sweet, fragrant with ample oil aroma but not greasy, delicious, surprising pigeon at tastes like this."