Food: Starting with Wonton Noodles

The chefs at Shunyi Restaurant had seen Zhou Yu cook before, but they never expected that Zhou Yu's speed could be improved.

Zhou Yu wasn't in a hurry when cooking, and he also intended for others to learn something from him, so he didn't cook very fast.

This time, Zhou Yu went all out, although it wasn't as exaggerated as leaving a trail of afterimages.

But the whole cooking process was so smooth that Zhang Rong could only catch a glimpse of the details of how he peeled the shrimp, while Zhou Yu had already started making shrimp paste.

Once Zhou Yu had a little understanding of the rhythm of the shrimp paste, he had finished peeling the chicken skin.

The entire sequence of movements left Zhang Rong dazzled, completely unable to keep up with Zhou Yu's rhythm.

Finally, Zhou Yu placed the completed Jiangnan Hundred Flower Chicken on the serving table and said, "Alright, serve the dish."

Zhang Rongcai finally recovered from his shock. Instead of rushing to serve the food, he let out a long sigh, raised his hands, and bowed deeply to Zhou Yu in a gesture of worship, saying, "Lord Yu, this time, I am truly impressed. A divine skill indeed!"

After he finished speaking, he personally carried the dishes out.

This quick cooking also gave Zhou Yu a strange sense of pleasure.

It's so satisfying to cook food so smoothly!

......

The entrance to a private room at Shunyilou Restaurant.

Zhang Rong handed the dishes to the waiter at the door before going inside with him.

Inside the private room, sitting in the main seat was a fat man who was even fatter than Zhang Rong.

Next to him was an old woman, and to his right were a woman and a boy of about fifteen years old.

After entering the private room, and after the waiter placed the Jiangnan Hundred Flower Chicken on the table, Zhang Rong smiled at the fat man in the room, who was even a size larger than him:

"Brother Long, this is a freshly made Jiangnan Hundred Flower Chicken. Would you like to try it again? As you know, we've only just started preparing this dish. If you're still not satisfied, we'll have to wait until it's officially launched before you come back to try it."

The fat man didn't say anything, but picked up a piece and ate it. After looking completely absorbed, he slammed his hand on the table.

He laughed loudly, "This is the taste I'm looking for! Pork Rong! I knew Master Ding wouldn't deliberately promote ordinary dishes."

After saying that, she started picking up her chopsticks and serving food to everyone around her: "Come on, Mom, you all should try it too. This new dish that Shunyi Restaurant is promoting this time is really delicious! It's better than anything I've had in Guangzhou and Hong Kong."

Li Long's main business in G City is running a used car dealership, and he also serves as the manager of Yinsha Shuihui.

Before the millennium, G City was located in a remote area of ​​Lingnan, where management was quite lax, and the local people were relatively tough, which led to the emergence of many notorious hooligans.

But after the turn of the millennium, a crackdown began, and the thugs of G City fell from grace one after another.

At the time, Li Long was just a low-level hoodlum in G City. Fortunately, he wasn't in G City at that time, which is why he wasn't implicated.

Although those thugs were imprisoned, they still had legitimate businesses and families outside. It was through these connections that Li Long made his fortune.

Although the country is now peaceful and prosperous, old thugs like Li Long can no longer cause any trouble.

But as the saying goes, it's better to avoid trouble, and Zhang Rong didn't want to cause any more problems.

Zhang Rong: "Brother Long, as long as you're satisfied."

Fatty Li Long laughed, "Pork Rong, don't blame me for making you redo it earlier. It's just that your signboard says authentic Jiangnan Hundred Flower Chicken. Although I've never had this dish before, yours isn't as good as the Jiangnan Hundred Flower Chicken made in other restaurants, so I think it's not authentic. See, I pushed you a bit, and now it's much better, isn't it? Was this cooked by Master Ding himself?"

Before Zhang Rong could answer, the old lady next to Li Long took Li Long's hand and said, "Longzai, this chicken is really delicious!"

Zhang Rong hesitated for a moment and said, "No, Master Ding hasn't arrived yet. I made this."

"Oh?" Li Long was clearly a little skeptical, but he didn't call him out on it. He turned to the old lady beside him and asked, "Mom, is there anything else you'd like to eat?"

The old lady said, "Ordering too much oily food isn't good either, but this Hundred Flower Chicken is so delicious, could you ask the chef who made this dish to add a tofu dish?"

Li Long nodded, then turned to Zhang Rong and smiled, "Brother Rong, I'll take it as you made it. But as you can see, it's rare for me to come over for dinner with my mother. Besides this Jiangnan Hundred Flower Chicken, what other tofu dishes do you have that you're good at? Add one for me."

......

After waiting in the kitchen for a while, and seeing that Zhang Rong had not returned, Zhou Yu curiously opened the system to check.

However, he only saw that his system had added four satisfied customers, but no new wish tasks were displayed.

At this moment, Zhang Rong also returned.

Zhou Yu asked, "How is it? Is there anything wrong with the dishes?"

Zhang Rong: "No problem, the customer is very satisfied."

After hesitating for a moment, Zhang Rong decided to tell the truth: "However, the guests were so satisfied that they wanted to order another tofu dish. I told them that I made the Hundred Flower Chicken, but they still wanted you to make it."

Zhou Yu: "Did he say what kind of tofu he was going to make?"

Zhang Rong: "No, just say what you're good at. Yu-ye, if it's inconvenient for you, I can do it."

Zhou Yu put on his chef's hat and said nonchalantly, "It's alright, I'm already here, so what's one more dish?"

Looking at the remaining shrimp paste in the bowl, Zhou Yu smiled and said, "Then let's make a dish called Pipa Tofu."

Zhang Rong said somewhat apologetically, "Master Yu, I'm really sorry to have troubled you this time."

Zhou Yu waved his hand, telling him to go and prepare the materials.

Pipa Tofu is a traditional dish that required considerable skill to prepare, and it was a popular banquet dish in the Lingnan region in the early 20th century.

Later, after chefs from Guangzhou moved south to Hong Kong Island, Pipa Tofu became popular there for a long time.

However, this dish requires a lot of skill to prepare, so nowadays very few restaurants make it.

Soon, Zhang Rong had prepared all the ingredients for Pipa Tofu and brought them over.

The restaurant's kitchen also has an advantage, as most of the necessary ingredients are already chopped and prepared.

Zhou Yu first put the tofu in a filter cloth, then squeezed it hard to squeeze out the water from the tofu through the filter cloth.

This is one of the most tedious steps in making this dish: after squeezing out all the water, pour the tofu, which has already turned into dough, into a bowl.

Since the shrimp paste had already been prepared, and Shunyilou's kitchen also had dace paste, Zhou Yu skipped this tedious second step.

After seasoning the tofu with a little salt, add the shrimp paste and dace paste separately into the tofu, and start kneading it again as you add it.

After re-beating to extract the gelatinous substance, add the chopped shiitake mushrooms, dried scallops, chopped coriander stems, dried tangerine peel, pepper, shrimp, and chopped green onions. Then, crack an egg into the mixture and stir well again.

Finally, add cornstarch to lock in the flavor, and then cover with sesame oil.

After preparing the pipa-shaped tofu, Zhou Yu scooped the seasoned tofu into an oil-soaked spoon and used the spoon to shape it into a pipa (a traditional Chinese stringed instrument).