Gourmet Supplier

Summary

Yuan Zhou expertly prepared the phoenix tail prawns by arranging them on a plate with curved tails and cracking eggs to evenly coat the prawns with egg whites. He then marinated the prawns in sea salt for a few minutes while preparing the side dishes. The accompaniment to the phoenix tail prawns was peas, which he carefully shelled and chilled in snow lotus water. Yuan Zhou then heated a small pot with a special oil, which released a refreshing fragrance, and deep-fried the prawns to a semi-circular shape. He served the prawns on a plate with stir-fried peas, garnished with a blossoming willow tree made from carved radish and leaves. The dish was a work of art, emitting a wavy heat and resembling a phoenix perched on a willow tree. Yuan Zhou's customers were impressed by the dish's flavor and presentation, with one customer describing it as "refreshing and sweet as a phoenix tail." As they ate, Yuan Zhou began preparing the next dish, and the atmosphere in the kitchen was lively and bustling. The customers continued to enjoy their meal, savoring the flavors and presentation of the dish.

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