Regarding the origin of silk ~ sock milk tea, Zhou Dong got a different answer at Du Niang.

Some people say that the method of making this milk tea was to filter the tea with unused silk stockings to ensure that the milk tea tastes delicate and smooth like silk.

Some say that the filtering tea is not made of silk stockings at all, but a filter made of white cotton cloth. However, after being used for a long time, it becomes brown like silk stockings in black tea. The silk stockings are named after this.

After drinking Lanfangyuan's silk and sock milk tea, Zhou Dong had his own insights.

Whether the filtering tool used to make milk tea is a silk stocking or a cotton net, it does not matter. Both have the same functions, except that the white cotton net is more hygienic and cleaner. Even if the silk stockings are not worn, they are industrial products and are mostly not beneficial to health.

Zhou Dong believes that the real reason why the silk ~ sock milk tea is named is still the taste.

Unlike the milk tea I have drunk on the mainland, Lan Fangyuan’s silk and sock milk tea is so smooth and smooth that it makes people feel uncomfortable. Doesn’t the touch that brings to the mouth and esophagus look like the best silk and socks?

As smooth as silk, as skin-friendly as silk as skin-friendly, this is probably the real reason why the silk stockings milk tea gets its name.

"Little brother, you drink it in small sips with a cup of milk tea. When will you drink it? If it were me, I would have drunk it all. I'm worried for you..."

The bald middle-aged man, who claimed to be in the weight loss period, tore off a roast goose leg and was chewing it in big mouthfuls. In a blink of an eye, a roast goose leg fell down. He picked up the milk tea next to him and drank it in two sips. He called the waiter: "Add a cup of mandarin duck."

Zhou Dong shook his head. The bald middle-aged man looked like he was not an insider. He knew it by looking at his eating behavior. If he didn't understand the principle of savoring it carefully, he was simply a chewing peony.

Lower your head and continue to taste the milk tea slowly.

After the perfect taste was fully opened, Zhou Dong's small sips of taste was like peeling off a cocoon and slitting silk. It was like crossing a long river of time when passing through every molecule of the milk tea.

On the other side of the long river, he seemed to see a chef skillfully operating two teapots, his technique was as fast as a butterfly, and he was carrying out the tea-burning process that must be experienced by milk tea in silk stockings.

The so-called "bumping tea" means first boiling water with a kettle and putting Sri Lankan black tea that has been prepared in the other kettle; among them, the top black tea is used, the middle one uses tea bags, and the bottom one uses tea foam...

When the water in the kettle had reached about ninety degrees, the chef immediately held the pot in his hand and knocked the water into the pot with black tea from a high place. Then the two pots poured into each other and collided continuously, with at least three or four back and forth!

Ordinary chefs can master three to four times of tea collisions. The more times they hit, the more they are, if they do not have a clever technique, it may affect the color of the tea or even the taste of the tea. This is a relatively metaphysical thing.

Zhou Dong saw it very clearly. The chef in the "Long River of Time" hit the tea seven times, then filtered it eight times before entering the milk mixing procedure.

"No wonder Lan Fangyuan's silk ~ sock milk tea is the most authentic. Not only is the chef's skillful method of hitting tea, but it can have such a rich and fresh flavor because they insist on using fresh milk, and..."

When he drank about half a cup of silk ~ milk tea, Zhou Dong had already drunk the secret, and the remaining half cup was even less in a hurry. He had another guess that needed to be verified.

If he could communicate with this tea restaurant master who makes milk tea, he would be sure of his guess, but unfortunately he would not have this opportunity.

Maybe it is that pineapple buns and pineapple oil can be taken out, so the sales volume is more than milk tea, and it takes a long time to come out, so customers often need to wait for some time.

When Zhou Dong was halfway through drinking, the hot pineapple buns and pineapple oil were delivered.

After looking at the pineapple bread and pineapple oil, it was worth tens of thousands of dollars. Zhou Dong first picked up the pineapple bread and took a bite.

‘Kaka’, Zhou Dong was stunned by the excellent crispy skin above the pineapple bread. It was indeed the soul of the pineapple bread. He ate it so much that he felt crispy!

The refreshing crispy skin and the strong and soft bread body definitely form a perfect complementary effect. At this time, take a sip of silk-socked milk tea and feel the most perfect tender and smooth fragrance in the world. It will definitely start a wonderful morning.

However, compared with the technical content of silk-sock milk tea, pineapple bread is much simpler in the eyes of Zhou Dong, the king of Chinese noodles. Before he finished eating a pineapple bread, he had already come up with a way to improve it!

When pineapple buns and pineapple oil are put together, eating pineapple buns first is the most correct choice. This is because pineapple oil will put a slice of butter in the pineapple bun, and the hot pineapple buns and cool and fragrant butter together. When putting in the mouth, it will give people a sense of ice and fire, like a feeling of ice and fire.

If you eat pineapple oil first, the even better pineapple bread will become a bit mediocre.

After 'eating' the pineapple bread thoroughly, Zhou Dong can let go of everything and enjoy pineapple oil.

Picking up the pineapple oil and looking forward to the touching that small piece of butter might bring to him. Zhou Dong was about to sniff, but suddenly heard someone say, "I didn't expect that the King of Zhou in China would actually visit the shop, which really made Lanfang Garden shine brightly."

"Um?"

Zhou Dong put down the pineapple oil and glanced at the middle-aged chef standing beside him. When he saw the three small words "Lan Fangyuan" on his chest on his chef's clothes, he knew that this was the real person.

The three words "The King of Zhou" were filled with his ears. The bald middle-aged man who had been lowering his head and competing with the roast goose stopped and raised his head to look at Zhou Dong seriously.

"Do you know me?"

The middle-aged chef smiled and said, "My name is She Yulong, and I am the desk chef of Lan Fangyuan. Although I work in a tea restaurant, I am considered half a white desk. How could I not know King Zhou's Nested?

Xiangjiang is also part of China's diligent work. Since it is the King of Zhou, you will count my own money today."

Zhou Dong shook his head and said, "How can you be so embarrassed?"

"Don't say sorry, if I receive your money today, I will not be scolded by my colleagues on the white desk in the future!"

She Yulong smiled and pulled a chair, sat beside Zhou Dong and said, "But since the King of Zhou has arrived, please give me some advice on Yulong. For example, are there any other things to improve on this pineapple bun?"

Hearing She Yulong's accent, his ancestors should not be indigenous people from Xiangjiang, and most of them also came from the mainland. Zhou Dong felt very kind and just wanted to communicate with him, so he smiled and said, "Yes, I have eaten pineapple bread, so let's talk about the advantages first.

The soul of the pineapple bread is on the top of it.

If this layer of crispy skin is thin, the crispy texture will be too short. If it is thick, there will be no crispness.

The pineapple bread made by Master She is wonderful in that it has two layers of crispy skin... Each layer is the thinnest standard, and the two are added together, the thickness is just right, and the taste is one more layer, right?"

When She Yulong heard this, her face changed. She carefully observed it for a week, then looked at the bald middle-aged man with greasy mouth. Then she breathed a sigh of relief and smiled bitterly: "Please show mercy to King Zhou, please be merciful. This is my secret recipe..."

"Don't worry, this kind of practice is not good without superb skills. Even if it is heard, he may not be able to do it.

But, I think there is still something to improve this pineapple bread. I wonder if Master She is willing to listen to it?"

She Yulong's secret method is just a layer of window paper, but isn't the most expensive thing these days just creativity? Zhou Dong "sneaking" other people's craftsmanship must be rewarded to be at ease, so he doesn't mind giving him some advice.
Chapter completed!