vrcanaries Chapter 345 Two Heavyweights
Chapter 345 Two Heavyweights
"Dang Yongge is no longer a host. He is now famous for another thing." Wen Jin smiled mysteriously, "He is now a food critic. He has eaten all over the world. He also writes books, publishes magazines, and participates in variety shows, all about food. He has become so good at eating that it is difficult for others to spend a lot of money to invite him to the restaurant to taste the food. They have to ask someone to find a connection to get him to do so."?????
"Why? Can he become famous just by going to a food tasting shop?" Su Yuchen was puzzled.
"Because he has a sharp tongue! Not only when he talks, but also when he eats. Although he is not a chef, he has been eating for so many years that his tongue is more sensitive than that of ordinary people. He can tell whether a dish is cooked to the right degree, too salty or bland, and even how many grams of salt is missing. Often, after the chef improves the dishes according to his opinions, the dishes sell quite well. Michelin restaurants abroad also often invite him, but he has grown older in recent years and has been traveling less."
"So that's how it is. There are 360 professions, and every profession has its top talent." Zhao Xiaojing sighed.
"Hello, the dishes are all served, including stir-fried gluten, stir-fried double crisps, secret stinky mandarin fish, dry-pot chicken feet, and fried eggplant." As he was speaking, two waiters came in with a tray, a base, and a pot of water, and served the dishes and tea at once.
The stinky mandarin fish and chicken feet were both heated with a base. Su Yuchen turned down the heat and quickly greeted the two. "This is the most annoying shortcoming of this restaurant. They insist on waiting for the dishes to be cooked and served all at once. When they are served, many dishes are not hot. Eat these three while they are hot first. If they cool down for a while, the taste will be reduced by half."
"Okay." Zhao Xiaojing nodded and looked at the stir-fried gluten that Su Yuchen strongly recommended.
This dry-fried gluten dish is mixed with celery, onion, and dried chili peppers. It is fried until slightly browned, and there is a dense layer of sesame seeds on the surface. It is very fragrant and stir-fried, and it is very tempting. Zhao Xiaojing took a chopstick first. "It is really full of flavor, burnt and numbing, and very spicy."
"I can tell it's Xiao Su's style after just one bite! As long as you add plenty of peppercorns and chili peppers, the dishes cooked out will taste delicious." Wen Jin took a bite and shook his head, then quickly picked up the water on the table and took a big gulp.
"Haha, it's not that spicy actually. Not even as spicy as the chili oil made by Mirror. Uncle Wen, you can have the eggplant. It's not spicy. If not, I'll order two lighter dishes later."
"I was choked by the peppercorns, not that I can't handle spicy food." Wen Jin waved his hand, turned around and picked up another piece of spicy double crispy food with chopsticks and put it into his mouth, "Wow, this one looks strong, but it's not as strong and stimulating as the previous one!"
"It may be because there is too much oil. The spicy and numbing tastes are dissolved in the oil and buffered for a while. You have to taste the aroma of the oil first before you can feel the flavor wrapped in the oil soup. The gluten is stir-fried, so the spicy and numbing tastes are all directly added." Zhao Xiaojing analyzed after taking a bite, "It's crispy! But it feels like something is missing?"
"It's missing the taste of dry-fried gluten that goes straight to the soul!" Su Yuchen took a bite of celery and gluten, and then a bite of onion and gluten, while constantly praising the taste, which made Zhao Xiaojing and Wen Jin gasp in amazement.
"Is it so delicious?" Wen Jin took another bite with chopsticks in disbelief, then quickly drank a glass of water in a few gulps.
"Tear the gluten tomorrow and I'll make it for you." Seeing that Su Yuchen liked it, Zhao Xiaojing ate a few bites and found that the taste was not complicated. After trying a few times, she seemed to be able to make it herself.
"Really! Then remember to buy a few more tomorrow morning, otherwise Xiao Wu's two chopsticks will be gone." Su Yuchen's eyes lit up.
"Really? I'll buy two kilograms tomorrow. It'll be enough. And this fried double crispy stuff. Although the flavor is not so good, it tastes quite fresh. It's crispy and tender and has a great texture. I'll try it tomorrow."
"You're not here to eat, you're here to learn from me!" Wen Jin looked at Zhao Xiaojing and shook his head, "You're about to compete, but you're still thinking about researching new dishes. Why don't you improve your cooking skills?"
"Hey Uncle Wen, to be honest, I should have no problem with stir-frying now. No matter how much I practice, I won't be able to improve. The problem is the main dishes. I don't have many main dishes to show off. Now I have nothing to do, so it's not bad to study other people's dishes to broaden my thinking."
"You are so leisurely, why don't you study the stinky mandarin fish? I didn't expect that the stinky mandarin fish smells so good!" Wen Jin moved the stinky mandarin fish in front of him to the middle.
"Then what I ordered is not bad, and there is one dish that Uncle Wen likes." Su Yuchen raised his chin proudly.
They all got used to the idea of not saying good things when they smelled something, especially when it came to food. When Su Yuchen said this, the three of them laughed out loud.
The stinky mandarin fish smells a bit like rotten meat, but it has a unique stinky and fragrant taste when you put it in your mouth, and the fish meat is surprisingly tender.
"It's hard to figure this out. It seems to be a unique pickling method. It's impossible without someone to teach me." Zhao Xiaojing took a sip of the soup and shook her head. "Uncle Wen, if you have time next time, tell me in advance and go to the restaurant for dinner. I'll make you a pot roast pork elbow."
"Yeah! Uncle Wen, the pot-roasted pork elbow made by Jingzi is really good, better than the takeaway I ordered at the Shandong restaurant last time. Be sure to come and try it when you have time!"
"A Shandong cuisine restaurant? Shandong cuisine is quite different from the food here. How can you make this?" Wen Jin asked in surprise.
"It was mainly because of some pointers." Zhao Xiaojing touched her nose and pushed the blame for learning how to cook pork elbow onto the two chefs she met at Su Yuchen's house. "The two chefs I met before had some experience with the key to this dish, so I learned from them."
"That's amazing! Oh, I forgot to mention that another important figure I just told you about is Nan Rongquan, the master of Shandong cuisine and the owner and chef of Yipintang."
"Is it that amazing? How come I haven't heard of it?" Su Yuchen finished half a plate of gluten in a blink of an eye, looked up and asked in confusion.
Zhao Xiaojing also opened her eyes wide and turned her head to wait for Wen Jin's answer.
"Of course he's amazing! He's a top-class chef and a national culinary intangible cultural heritage inheritor. He represented the country to promote traditional culinary culture and skills around the world a few years ago. His family has been a family of chefs for generations, and his late father was also a state banquet chef. But it's normal that you haven't heard of him. These old craftsmen are not as well-known as celebrities, and people who don't pay attention to this area don't know about them."
"Is that so? Then this competition is in jeopardy. I probably won't get a ranking. When such a heavyweight comes out, it's definitely not a small fight." Zhao Xiaojing sighed.
Fortunately, the system's task was to advance through the auditions. If she really had to get a ranking, she would not have the confidence.
"It's not to get you a rank, it's to broaden your horizons." Wen Jin put down his chopsticks and said earnestly. "No matter what you do, knowledge and perspective are very important. Sometimes a word or two of advice from a professional can save you ten years of detours."