水煮牛肉的红油非常鲜艳，上面浮着一层翠绿色的葱花。
李潇虽然不是无辣不欢的人，不过微辣的水煮牛肉还是能接受的。
牛肉非常鲜嫩，轻轻一咬，牛肉里的汁水就在口腔中爆开。
底下的配菜也十分新鲜，豆芽细心地去了头尾，娃娃菜居然没有太多的辣味，吃起来非常清甜。
接下来的是八宝鸭场，八宝鸭肠李潇还是第1次吃，非常特别。
鸭肠清洗干净之后，把里面的杂物和油脂去掉，放入调料腌制。
馅料是糯米，红豆，绿豆，黑豆，玉米。
加入调味料，混合在一起放入蒸笼蒸熟，把蒸熟的五谷杂粮揉成细长条形，然后用鸭肠把揉成细长条形的杂粮裹在一起。
然后就会变成了一条很粗的鸭肠，然后把鸭肠放入鸡蛋液中，外面裹上细细的面粉。
然后把半成品的鸭肠放入油锅里面，炸至金黄，八宝鸭肠就完全熟透。
这样出来的鸭肠，最外层的鸭肠就会非常酥脆，但是内层的鸭肠却会很爽口，鸭肠的味道和馅料内部的五谷杂粮的味道混合在一起，非常特别。
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第4道菜就是宫保鸡丁，宫保鸡丁上面满满一盘红艳艳的辣椒。
让李潇和姜映雪，这两个南方人都吓了一跳，刚才明明听到都秋游下单的时候要求的这份菜是微辣的。
他们对视一眼，难道他们对微辣有什么误解吗？
都秋游看着两人眼神不断对视，迟疑不定的样子，快子停在半空不敢下快，开口笑道“放心，就个宫保鸡丁只是看着很辣，其实并不会很辣的，这些辣椒只是颜色好看而已。
红的辣椒不辣，辣的辣椒不红，真的尝一下。”
听到都秋游的话，李潇咽下一口唾沫，尝试着夹了一块小一点的鸡肉。
果然这盘辣子鸡丁并不会很辣，辣味甚至可能还要比刚才那盘水煮牛肉还不如。
这个辣子鸡的口味也不错，鸡肉的表皮最煎炸的酥脆，但是里面鸡肉还能流出肉汁。
上汤娃娃菜是每人一份的，小小的一颗翠绿的娃娃菜躺在碗中。
碗中的上汤是奶白色的，李潇用勺子轻轻舀了一勺放入最终，眼前一亮，居然是鲫鱼汤。
所以，这个上汤娃娃菜的全称应该是鲫鱼上汤娃娃菜？
这个鲫鱼汤有很鲜的鲫鱼味，却没有一丝鱼腥，也不知道究竟是怎么做到的。
蒜香排骨则用锡纸包裹，蒜蓉和排骨一起腌制一天，然后放入烤箱内烤熟。
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