After dressing well, I became popular with my culinary skills

Chapter 129

Chapter 129

    It's too coincidental, even Su Yao couldn't help suspecting that Wei Zhenchuan did it on purpose.

    After all, Cheng Qin ordered takeout in the video and forgot to order him whether it was spicy, so today, in revenge for him, he cooked a table of sweet and savory Cantonese food, and he couldn't even see the shadow of a pepper?

    Especially an hour ago, Cheng Qin also specially warned.

    This can be forgotten, is it really intentional?

    This couple is truly amazing!

    The meaningful eyes of the flying guests, the angry and disappointed eyes of the ex-wife.

    When such pressure came, Wei Zhenchuan didn't care about losing face to outsiders. He wiped his hands and walked into the kitchen in a panic, "I'm sorry, I didn't handle it properly. Get it."

    "If you don't want to do it, don't do it, you can leave it alone." Cheng Qin said sharply: "Are you reading your new script again? Busy man, don't forget to read the book when cooking. , I'm thinking about the role."

    "Qin Qin."

    "Don't call me by my nickname, please call me Cheng Qin." The

    cold words blurted out, Wei Zhenchuan's lips twitched for a while, and then they closed awkwardly again.

    At last.

    It was Cheng Qin who said to Su Yao, "Next time, please make a good meal of Hunan dishes." The three of them sat down one after another, and took a can of fermented bean curd from the refrigerator and opened the lid and ate it with rice.

    From where Cheng Qin sat next to Su Yao, it was obvious that people were angry.

    But after taking a look at the dishes, Su Yao still thinks that Wei Zhenchuan's cooking skills are not bad, and he should belong to the one who often cooks at home.

    But it is also true that a table of dishes does not suit Cheng Qin's taste, steamed sea bass, white cut chicken, boiled shrimp, steamed pork ribs with taro, and the last dish is cordyceps flower black chicken soup.

    Freshly baked, each dish is authentic Cantonese taste.

    Especially the soup in the back, it can't be stewed for two or three hours, and Su Yao didn't ask the question of eating at their house before coming, so it's obvious who stewed the soup.

    Of course, what about this soup...

    "Brother Chuan's craftsmanship is good, and the soup is just right." Su Yao broke the creepy atmosphere, took a mouthful of sweet chicken soup, and asked casually, "I remember that brother Chuan is from Guangdong. People? This soup-making skill is truly outstanding."

    "Yes, the soup in my hometown can be drunk all year round. In winter, a bowl of hot soup can nourish the stomach and body."

    When it comes to hometown dishes, Wei Zhenchuan talks a lot. stand up.

    Several dishes on the table are nutritionally balanced and all are light.

    Su Yao looked at Cheng Qin who was next to fermented bean curd and rice, and then looked down at the black-bone chicken who made a special trip to nourish women's body, and said, "but no matter how you make up in winter, you can't use black-bone chicken. Now this kind of black-bone chicken is on the market. It's rare to buy it, is it because Cheng Qin is not in good health?"