Food: Random stalls, customers chase me all over the country

Chapter 473 - Chaoshan Yusheng
The sweet and sour taste of plum wine still lingers in the mouth. When the pork cutlets enter the mouth again, the mellow meat flavor begins to blend with the sweet and sour taste, making the pork, which originally had no fishy smell, suddenly imbued with the fragrance of fruit.

Compared with pork belly, zuodun meat has higher lean meat content and lower fat content. It has the characteristics of thick skin, more lean meat and heavy gelatin.

The use of spices makes the pork free of any fishy smell. The meat is cooked to medium-rareness, and the lean meat is at the critical point between being tough and not tough at all. It has a little chewiness but does not get stuck in your teeth.

There wasn't much fat, but the little that was left was tender and juicy, and you could even feel a slight crispness when you bit into it.

Layer upon layer of pork wrapped around each other, you can feel the delicate pork aroma in every bite.

It is mixed with just the right amount of seasoning, and every time you chew it, it feels like a fountain of sauce gushing out. It is delicious and has a bit of childishness.

"What's the name of this dish?"

Dave couldn't help but ask the waiter standing nearby.

The waiter introduced: "Dear guest, this dish comes from the mysterious East and has a history of more than 1400 years."

"Hmm, no wonder it's so delicious. What's the name of today's chef?"

"The chef's name is Wang Fan. In China, they usually put the last name first and the given name last."

"That's right, Wang Fan. I'll remember him. Please help me get the food ready. I'm suddenly looking forward to tonight."

Dave picked up another piece of meat and put it in his mouth, closing his eyes and began to taste it carefully.

Today's restaurant has been renovated, and the hall has been divided into several private rooms. Those who like to enjoy food quietly can sit alone, while those who know each other can sit together.

Professor Liu Allen and specially invited Michelin reviewer Sao Paulo were in a private room.

Looking at the three exquisite peonies in front of her, she could not associate them with Li Zhuang's white meat, let alone the young chef who had casually placed them on the plate two months ago.

He knew this dish and had even gone to Lizhuang to eat it. To be honest, even though it has been passed down for 1400 years, she believed that this dish was still a folk snack.

The casual arrangement and simple decoration test the knife skills, but the appearance is really not exquisite.

Even its legendary origin is full of folk flavor.

Other dishes are either about great poets or writers, or ministers or emperors, but this dish is about a guard who stole the emperor's concubine and fled to the countryside.

Although French cuisine loves to tell stories, it is better not to tell this kind of story.

Fortunately, the waiter stopped talking after explaining that it had a history of more than 1400 years, which made her feel relieved.

This dish full of folk flavor, after being improved by that kid, can be said to be completely different. Not to mention the taste, at least the appearance is already better.

Elegant, really elegant!

Allen smiled and said, "Thank you, beautiful Ms. Anna, for letting me meet such an excellent young chef. Today's meal is my thank you gift."

After saying that, he raised his glass and said, "We haven't seen each other for more than 20 years. When old friends meet, they must have a drink first."

Professor Liu picked up his glass, and another commentator, Powell, also picked up his glass.

With a clear "ding" sound, the wine glasses clinked together, and then each of them took back and drank it all in one gulp. The soft sour plum wine flowed down their throats, leaving only a refreshing feeling in their mouths.

"Anna, what do you think of the appearance of this dish? I remember you said Wang Fan's presentation was terrible."

Professor Liu smiled bitterly. "Honestly, his growth astounds me. Even I couldn't imagine he could achieve this."

Powell looked at the meat rolls on the plate and commented, "This restaurant belongs to Allen. Setting aside the ambiance and service, I think the presentation of this dish alone is impeccable. Peonies are considered a symbol of nobility, beauty, romance, and modesty. They were originally introduced to France from China as a gift to Napoleon's wife, Empress Josephine. I never imagined seeing peonies wrapped in meat. These three peonies are beautifully crafted. If the texture and flavor aren't too bad, I'd recommend three stars."

After saying that, he looked at Professor Liu and asked, "Anna, what do you think?"

Professor Liu smiled more and said after a light cough, "Let's try it first."

After saying that, he picked up a piece of meat flower, brought it to his mouth, and took a light bite.

(￣～￣)Chew!
Alan laughed and said, "Anna, you are still like this. You only make this expression when you eat delicious food. The first time I saw you make this expression, my restaurant was awarded a star."

Professor Liu was not moved at all, and continued to chew slowly with a calm expression. Alan shook his head and continued eating.

After just the first bite, Allen knew that his signature dish was definitely saved.

Chinese cuisine is so different from French food that even my picky palate can't find any flaws.

The most important thing is that this dish is absolutely perfect as an appetizer.

He didn't know when the three meat peonies entered his stomach. Not only did he not feel full, but he became even hungrier.

Looking at Allen and Powell who were obviously still unsatisfied, Professor Liu smiled slightly.

To put it simply, appetizers are dishes that go with rice in Chinese cuisine. Their purpose is to make people want to eat more. In this regard, Chinese cuisine is definitely not inferior.

I just don’t know what that guy is going to make for the second dish?
Wang Fan did not announce his menu. Anyway, there are many blind box restaurants in French cuisine, so keeping a sense of mystery can be a kind of fun.

At this time, he had just fished out the main dish of the second dish - sea bream - from the fish tank.

The main ingredients of Chaoshan sashimi are usually grass carp and sea bream. Grass carp is also eaten in France, but Wang Fan finally chose golden sea bream.

No other reason, the color is beautiful!
When making sashimi, the red meat of grass carp should be sliced ​​off, leaving only the crystal clear white meat, but the white meat of golden snapper can be left on. This way, the cut meat will be white with red, which looks more delicious.

With one cut, the fish is sent back to the Dragon Palace. With one cut on the head and another on the tail, the whole piece of fish meat is neatly cut off from the fish.

Grab the tail of the fish, cut it lightly and then pull it, and the whole crystal clear fish meat will be completely separated from the fish skin.

After washing it carefully in water, wipe off the moisture on the surface carefully with absorbent paper.

Cut off the main bones on the fish, hold down the fish and start moving the sharp knife quickly.

He did not simply slice the fish into thin pieces, but instead used butterfly-shaped cuts. The red lines on the fish meat looked like the beautiful patterns on butterfly wings. When placed on a plate filled with ice, it looked like butterflies were landing on it.

(End of this chapter)