Yamafu Military Affairs

Chapter 279 Before the game
"The peach leaves are so pointed, and the willow leaves cover the sky~ Sir, listen carefully to what I have to say~"

Cha Xiaodao was humming a little tune while carrying a lunch box in one hand, and he seemed to be in a very good mood.

"Xiaodao, Mr. Qin is back, and Liu Sicheng is drinking in the building. The three of us are waiting for you."

Ding Ru heard Cha Xiaodao's Beijing-Tianjin ditty from a distance. When he approached, his men kept firing without stopping and he didn't even raise his head. He only had time to squeeze in these words.

"Aru, are you going to prepare a fish feast?"

Looking at the different parts of the sashimi being cut into pieces and arranged one by one, Cha Xiaodao glanced at the steamer on the stove with some curiosity.

"It's just two side dishes. Xiaodao, go ahead. I'll be right there."

Ding Ru raised his head, smiled slightly, and skillfully pushed the bellows with his knees to control the heat.

"Okay, I just learned a new dish today, [Lactose Lion], so I'll let you guys try it."

Cha Xiaodao raised the food box in his hand, nodded to Madam Sima who was also busy at the side, and then leisurely went up to the private room on the second floor.

"In the Song Dynasty, there are nine provinces, namely Yong, Liang, Qing, You, Jing, Ji, Xu, Yang, and Yu, as well as eighteen places, including Lingnan, Xishu, and Donghai. Each province has different tastes and preferences. After years of development, the culinary factions that are booming and contending with a hundred schools of thought have been born."

When Cha Xiaodao came up, Liu Gengyang was eating a plate of peanuts with old vinegar and drinking the "Yu Lianchui" specially provided by Chunfeng Tower while chatting with Qin Huai.

"For example, the customs and tastes of Yongzhou are very similar to those of the Western Zhou Dynasty 2,000 years ago. Not only is etiquette extremely valued, but the cuisine also emphasizes the eight delicacies."

"Is this the Eight Treasures of Zhou Li that Fatty is talking about?"

Cha Xiaodao flashed out from the aisle, put the food box on the empty space on the table, and took the wine jar to fill the empty golden cup in front of Liu Gengyang with mellow wine.

"Yes, dragon liver, phoenix marrow, leopard fetus, carp tail, roasted owl, orangutan lips, bear paws, and crispy cicada. These eight delicacies of Zhouli are made with exquisite ingredients and complicated preparations, and all of them are top-notch [Daoist offerings]. Over the years, except for the [Heavenly Iron Bear] of the second-class grade presented by Jiapiye in the Western Regions five years ago, which was cooked into [Bear Paws] by Jia Zhiwei, the Minister of Guanglu Temple, and presented to the emperor, the other seven delicacies have not appeared in Jiuzhou for a long time."

Liu Gengyang raised the golden cup and drank it all in one gulp, as if he could experience the flavors of the eight delicacies with the help of the alcohol.

"Yongzhou alone has such a top-notch [Daogong] recipe, so don't the other eight states and eighteen places also have their own heritage?"

"Of course, just like Yuzhou, the customs and heritage are inherited from the prosperous Tang Dynasty more than 300 years ago. The people like to believe in immortals and gods, and there are many wandering poets who like strange stories and travel. Not only are the noodles excellent, but the beef and mutton are also cooked with original flavors and fresh soups. It is the prefecture that makes the best Suta flavors and sweet dishes. Another example is Xuzhou."

Liu Gengyang was an excellent speaker, and with his well-placed body gestures, he was able to give Qin and Cha a detailed description of the food life in all four corners of the Nine Provinces of the Great Song Dynasty.

"Hearing what you said, brother, I now realize that the size of the Nine Provinces and the vastness of the Eighteen Lands are beyond imagination. If it weren't for the upcoming Spiritual Chef Competition, I would have wanted to put aside worldly affairs and go to this world to taste it."

After listening to these customs and strange stories that were not recorded in the worldview of Jambu, Qin Huai became more and more curious about this fruit.

"Why, Hu Zi, you don't plan to get married? I heard that last time you were seriously injured and finally dragged the [Ghost Golden Tiger] back. Not long after you got the hunting silver, you spent a lot of money in Chaoyun Pavilion, rewarded Shi Xiaoxiao with a bonus of 100,000 yuan, and even threatened to redeem her. That night, who in the whole Lin'an Prefecture didn't know your name, the Tiger God? You are really a kid, doing big things silently without revealing anything in advance. If a few playboys hadn't come to me the next day to inquire about your background, I would not have known about this. Do you know that the owner of Chaoyun Pavilion is my cousin? If you pay privately, you can save at least 50% of the expenses!"

Liu Gengyang had a mischievous look on his face, and his five fat fingers were waving in front of Qin Huai's eyes.

"The red money mixed with water, the true love is not true enough!"

Qin Huai's heart was pounding. He really didn't expect that his original body had such a romantic affair. He secretly cursed his original body for a long time before he forced out these words.

"I didn't expect that our brother Tiger Head, who is unrivaled in archery, is also a romantic man who spends a fortune just to win the smile of a beautiful woman."

Cha Xiaodao held back his laughter, his face a twisted expression of "gloating over gossip".

"I see you haven't been to Chaoyun Pavilion these days, but you don't have enough money? I still have some salary here, why don't you take it first? Young people have a lot of energy, don't hold it back and hurt your body."

Liu Gengyang took out a few Jiaozi from his pocket and looked at Qin Huai with a playful look.

"I have the money, but I'm busy right now. Let's talk about it after the Spirit Chef Competition is over."

Qin Huai was vague. After showing the bag of gold cakes, he took the initiative to end the topic and cast his eyes on the food box brought by Cha Xiaodao: "Daozi, what's in it?"

"The [Lactose Lion] and [Orange Scallion] of Chifanlou have a great combination of Sotapala and Jade Emperor flavors."

When Cha Xiaodao opened the food box, a clear and sweet fragrance slowly emerged and drifted in the air.

"Su cuisine? Zhejiang cuisine? Or Huaiyang cuisine?"

Qin Huai looked at the majestic lion with a gradient of yellow and white, like a blend of mutton-fat white jade and Ximu yellow jade, and made the first guess.

"No, no, none of them are right. How about Fatty try to guess too?"

Cha Xiaodao shook his head like a rattle and took the [Lactose Lion] out of the food box.

【Yi Yin's Feast: Lactose Lion】

Quality: Excellent

Category: Consumables
The best tasting period is within one hour. Eating it can slowly nourish the three souls and seven spirits and boost your mood.

Note: A Yamafu walker with relevant inheritance can get clues about [Eight Treasures of Zhou Li: Crispy Cicada] from it. (This can be seen by checking the knife in this line)

"I heard that Chifanlou has recently changed its chef, a chef from Shu. This dish must have been learned from him, right?"

Liu Gengyang glanced at the lifelike [Lactose Lion], took a sip of the wine in the bottle, and said leisurely.

"That's right, Fatty is still very knowledgeable."

Cha Xiaodao gave a thumbs up and filled the golden cup in front of Qin Huai with wine.

"Shu has a well-developed sugarcane industry, and its output is known throughout the country. In recent years, chili peppers have been planted more and more. The culinary world is generally divided into two major factions. The old Shu cuisine is good at Sutada flavors, mostly sweets and main dishes; the new Sichuan cuisine is good at nine variations of flavors, using spicy ingredients to warm the spleen and stomach and transform water and dampness. The two have similar origins, but different food principles. In my opinion, this dish is a proper old Shu cuisine."

As Liu Gengyang spoke, he took the chopsticks, applied a little force, and lightly touched the [Lactose Lion] with the tip of the chopsticks. Several clear cracks appeared on the surface of the yellow and white jade-like sugar lion.

But what is amazing is that the broken pieces of sugar did not collapse, but still stuck together.

"From top to bottom, the sugar flavor gradually weakens, while the frankincense flavor gradually strengthens. I remember that this dish should be eaten this way, right?"

"It's amazing, it's really amazing, Fatty is indeed a famous foodie in Lin'an Prefecture!"

Cha Xiaodao slapped his thigh and removed the food box partition, revealing a jar of golden sauce hidden underneath.

“[Orange Scallion] is made by cutting the slightly astringent and spicy golden orange peel into thin strips and then mixing it with the sweet and sour orange flesh that has been mashed into fine pieces. It has a long-lasting sweetness and a fresh fruity aroma, and is great for relieving greasiness.”

Cha Xiaodao's tone was somewhat smug. After all, it was quite difficult to learn these two new dishes, each with its own unique ideas, in such a short time.

"So, I have to dip the candy into the orange leek and eat it?"

Qin Huai picked up the lion's head with chopsticks and tapped it twice on the orange jam jar.

"Yes, Lao Qin, you will understand if you try it. This taste is wonderful~"

Cha Xiaodao made a sound of "tsk tsk" with an inexplicable tone, as if he had thought of something.

Cuisine is divided only by region, there is no high or low.

Cha Xiaodao has always believed in this, but he never tires of fine food and delicate minced meat.

Shandong cuisine, Sichuan cuisine, Cantonese cuisine, Jiangsu cuisine, Zhejiang cuisine, Fujian cuisine, Hunan cuisine, and Anhui cuisine.

Among the eight major cuisines, southern cuisine accounts for seven.

If you want to become a god of food and constantly improve your expertise in food supplements, you have to learn with an open mind and try all kinds of dishes from all over the world.

Cha Xiaodao learned northern cuisine, strictly speaking, Tianjin cuisine, which has absorbed many of the essences of Shandong cuisine.

For Qin Huai, this trip to the Nine Provinces in the year of Guichou was an endless hunting experience through mountains and seas, and for Cha Xiaodao, it was the first glimpse of the world.

Today's discussion at Chifanlou really benefited him a lot. Not only did his original stereotype of Sichuan cuisine's emphasis on spicy and numbing flavors change greatly, but his inner dissatisfaction with southern cuisine was also alleviated a lot.

“It’s sweet but not greasy, crispy yet with a hint of softness and glutinousness. The taste and sweetness are just right. It’s worthy of being a famous dish of old Shu recorded in the Sugar Frosting Spectrum.”

Liu Gengyang took a sip and a satisfied smile immediately appeared on his face. He was like this, his emotions were clearly visible on his face, and he was straightforward, not as roundabout as the court scholars. "This frankincense, isn't it milk lactose?"

Qin Huai also likes this dish, but he always feels that this lactose should not be milk.

"It's not really. This lactose is made from frankincense powder made by drying and grinding the resin of frankincense trees and mixing it with cane sugar. This way, the woody scent at the bottom can be paired with the fresh fruity scent, and the sweetness is just right."

Just as the three were discussing food and drinks, Ding Ru also came up with a tray.

"Three of you, please enjoy the cold dish [Han Yi Qin Weaving Brocade]."

Ding Ru smiled slightly and brought out a square plate which was very flat.

The square plate had a snow-white base, just a plain white, and the dishes on the plate were piled up like a small hill. The colors were cold and not bright. Normally, such a color combination would reduce the guests' appetite, but for some reason, the three of them all rolled their throats.

The gelatin of fish skin is transparent and clearly black and white. Even brightly colored other vegetables cannot steal its limelight.

“Is this fish skin in cold sauce?”

Qin Huai raised his eyebrows and seemed to have said something nonsense.

"Yes, I used the Green Ice Carp that I caught yesterday."

Ding Ru nodded and sat down in the only empty seat.

"Han Yi Qin weaving brocade, a good name, and the description is also appropriate."

Liu Gengyang first praised it, then picked up the chopsticks and started eating without hesitation.

"Old Ding has been busy for so long, the product must be extraordinary."

Qin Huai nodded and followed closely, picking up a piece of fish skin and putting it into his mouth.

"Carp skin? That's not right, right?"

Cha Xiaodao had a conflicted look on his face. He looked at the beautiful dark green fish skin on the chopsticks that looked like emerald green, and put it into his mouth with great anticipation.

"Ok?"

Qin Huai and Liu Gengyang looked at each other. They both had extraordinary taste buds and immediately found that the taste was very unusual.

On the other side, Cha Xiaodao had no time to speak. Instead, he closed his eyes and focused on savoring the fish skin in his mouth.

It is normal that fish skin is difficult to absorb flavor, so the sauce will be made thicker so that the fish can be eaten with the sauce to have the flavor. However, this dish made by Ding Ru is completely different.

I don't know how he handled it, but in the fish skin that was full of gelatin and elasticity, Cha Xiaodao could clearly taste a light salty, sour and strange fragrance, as well as a hint of spicy taste as a stimulation, which instantly expanded the taste of the fish skin.

"Chacha"

Cha Xiaodao chewed the fish skin, and it felt like soft beef tendon in his mouth, glutinous and chewy. When he chewed it, it was as crispy as ice. The slightly sour and spicy taste of the fish skin made him, who had spent a lot of energy learning how to cook today, suddenly feel refreshed.

"Aru is really good at cooking this dish."

Cha Xiaodao picked up another chopstick and looked very happy for Ding Ru.

"Is this sashimi skill a secret from your family? Although it is inevitable that it depends on the magic of the ingredients themselves, it is really amazing that you can use it to this extent~"

Liu Gengyang had a sharp tongue and kept picking up chopsticks in his hand, and he also gave a high evaluation.

“The second taste and mouthfeel are different.”

Qin Huai glanced at Ding Ru and guessed that this sashimi should have been made by him with the help of his inherited ability.

Hearing Qin Huai's reminder, Cha Xiaodao quickly put the chopsticks into his mouth and tasted it again. He indeed found the level of change in taste and texture.

When he chewed the fish skin in his mouth, juice actually burst out, just like eating an iced jelly, which is obviously full of gelatin, but also has abundant juice. The taste of this juice is refreshing and slightly sweet, which blends the crispness of the cucumber and the texture of the vermicelli very well.

The delicious taste is like eating a whole fish in your mouth, it's incredible.

“Isn’t this fish skin?”

Cha Xiaodao frowned and kept thinking in his mind.

"[Han Yi Qin Zhi Jin], this name is well chosen. The texture of the ice carp skin is smooth and beautiful. Combined with the unique craftsmanship, it can indeed be called brocade."

Listening to Liu Gengyang's praise, Qin Huai also nodded: "Old Ding, you have great knife skills."

"Mr. Qin still has a sharp eye."

Ding Ru bowed slightly, seemingly not surprised that Qin Huai could taste his treatment.

"Huzi, stop keeping us in suspense and tell us."

Although Liu Gengyang has a lot of knowledge, he is far inferior to Qin Huai, who has mastered 99% of ancient martial arts, when it comes to the subtle details of knife skills and temperature.

"Half a quarter of an hour, one knife, right?"

Qin Huai estimated the time in his mind and pointed at the square plate with his index finger.

"Yes, from taking the [Green Ice Carp] out of the water tank to peeling off the skin, I only cut the entire piece of intact fish skin once, which took less than half a minute."

Ding Ru nodded, but a wave of emotion could not help but rise in his heart. The reason was that Qin Huai's tongue was too good, so good that it was a little abnormal.

"One cut? How do you cut it? Like a butcher cutting an ox?"

Liu Gengyang was a little skeptical and raised questions immediately.

"One cut? This will indeed perfectly preserve the texture and taste of the fish skin, but how should I cut it with just one cut?"

Cha Xiaodao was also muttering to himself, constantly imagining in his mind how he would handle it if he were the one doing it.

"But, Lao Ding, I still don't understand why you steam the fish before peeling it. Wouldn't that shrink the skin?"

Qin Huai tapped the table with his index finger and looked at Ding Ru with burning eyes.

"The answer is hidden in the riddle. Actually, you can just use ice cubes to keep the fish skin warm and steam the fish meat. This way, the meat will melt into the skin and remain fresh."

Ding Ru smiled and said, "Besides, the texture of this [Green Ice Carp] is like ice, so it saves a lot of trouble. We can just steam it in the steamer."

"No wonder A-ru only brought up one dish. The meat has turned into gelatin."

Cha Xiaodao lit up a cigarette, and a look of sudden realization appeared on his face.

"I made four bowls of spicy fish soup with the remaining fish bones, to help me sober up later. Since it's two dishes, I won't miss any one."

Cha Xiaodao gave a thumbs up: "Thoughtful."

"polite."

Ding Ru raised his lips and picked up the golden cup in front of him: "The competition will start tomorrow. I will thank you three brothers for your care. Ding Ru would like to toast you all first!"

"Drink up, drink up~"

Liu Gengyang responded loudly and pulled Qin Huai to clink glasses.

Qin Huai would not spoil the fun, so he stood up and said a few toasts.

"Then I wish the two future spirit chefs all the best until the competition is successfully concluded!"

(End of this chapter)