Baiyue Cave Master

"Well, Mr. Wang, this shark fin is soft, glutinous, smooth, mellow and delicious. It is so delicious that I can't describe it. After eating this dish, I feel satisfied.

The Hunan cuisine you introduced is really good, really great. "

While eating Zuan shark fin, Wang Yuanchao responded with a smile:

"Mr. Director, how about I call out the chef who cooked this Zuan shark fin dish and have him explain this item and the cooking method of the dish in detail to you?"

Xia Dingji asked expectantly:

"Wang Sheng, is this appropriate?"

In the Western culinary world, craftsmen like chefs have a high social status.

Many well-known restaurants rely on famous chefs to attract customers. Especially for famous chefs, reservations are required to enjoy the chef's skills.

So, unlike the Chinese, Xia Dingji did not regard the chef of the restaurant as an ordinary cook.

You should know that not only Chinese people are very particular about food, but Westerners' research and love of food is also in their bones. It's just that the cooking methods and food culture of Easterners and Westerners are different.

Wang Yuanchao nodded with a smile and said:

"Mr. Director, please dine in our Huaxia's time-honored restaurant.

When the diners enjoy the delicious food and are very satisfied with the chef's cooking skills,

It is normal to invite the chef who cooked the dish to meet you and exchange ideas on tasting the food.”

Xia Dingji smiled with satisfaction:

"Haha, this dining custom is great. Thank you, Mr. Wang."

"Mr. Director, it's no trouble."

After saying that, Wang Yuanchao winked at Ouyang Yuanfang. Upon seeing this, Ouyang Yuanfang immediately stood up and arranged a meeting with the chef.

After eating a few bites of Zuan tofu, Xia Dingji nodded with satisfaction.

Then he took a bite of Zuan wrapped meat and put it in his mouth. After tasting it carefully,

Xia Dingji's face suddenly became very happy, and he thought this dish was extremely delicious and had a long aftertaste. He immediately picked up another piece of meat and put it in his mouth, sighing as he ate:

"Delicious, this meat is so delicious, crispy on the outside and tender on the inside, and full of fragrance."

After a while, Chef Wu Guangming, who prepared the Zuan dishes, followed Ouyang Yuanfang to the private room where Wang Yuanchao was dining.

Wang Yuanchao raised his head and said to Chef Wu Guangming:

"Hello, Chef Wu.

The Zuan dishes you cooked today are very delicious and really opened our eyes.

Could you please introduce these dishes to us?"

After swallowing the meat in his mouth, Xia Dingji couldn't wait to say:

"Hello, Chef Wu.

May I ask how this meat dish is made? It is so delicious.

Your cooking skills are amazing.”

When Wu Guangming heard that his cooking skills were praised by the two distinguished guests, he smiled brightly and said respectfully:

"Hello, sir.

The full name of this dish is Zuan Wrapped Meat, which is made by mixing chopped pork belly and garlic, wrapping it in soybean skin and cutting it into sections, then frying it in hot oil until golden brown.

The taste of the whole dish requires it to be crispy on the outside and tender on the inside, without adding too many spices, and the aroma overflows in your mouth. "

Wang Yuanchao saw that this Zuan meat wrapped dish was so popular with Xia Dingji, and he couldn't help but sigh in his heart that white people in the West really like fried food.

"Chef Wu, your cooking skills are amazing. This is the first time I've eaten meat with such a rich taste, distinct layers, and fragrant aroma.

The taste is very good, Chef Wu, could you please introduce some other dishes to us?"

"Yes, sir,

In terms of difficulty in making, Zuan Shark's Fin is the most delicate.

Before making this Zuan Shark's Fin dish, you need to wash the soaked shark's fin and wrap it in gauze.

Then put it into the bottom casserole, add Shaoxing wine and water, bring to a boil and remove from the heat.

Then cool it down with cold water and repeat it once to remove the fishy smell.

Continue to change the chicken soup, add Shaoxing wine, green onion, and ginger, bring to a boil over high heat, then simmer over low heat for about half an hour.

Put the shark fin in another casserole, add chicken pieces, pork elbow, scallop soup, green onion, ginger, Shaoxing wine and appropriate amount of water, bring to a boil and simmer on low heat for about 4 hours until the shark fin is fragrant and soft.

Finally, remove the chicken, pork elbow, onion and ginger. When eating, add salt, MSG and pepper to the shark fins, put them on a plate, untie the gauze and take them out, add appropriate amount of wet starch and chicken oil to the thick sauce and pour it on the shark fins.

Finally, the dish has a soft, smooth, mellow and delicious taste. It takes a long time to make, the details are very delicate, and the production is quite difficult. "

Xia Dingji nodded in approval while listening to Wu Guangming's introduction. After Wu Guangming finished introducing the dish, he said with admiration:

"No wonder the shark fin soup I usually eat doesn't taste this good.

It turns out that good ingredients also require good craftsmanship to make a delicious dish.

Chef Wu, what about this dish? "

Wu Guangming saw this and said:

"Sir, this dish is called Zuan Yellow Ox Eight Treasures.

The ingredients are made from native yellow cattle in our country.

This dish includes the cattle's bull whip, tripe, tongue, intestines, hide, tendon, brisket and steak.

During the production process, all ingredients are washed and processed, and then seasoned with Chaling purple garlic, red dried pepper, yellow dried pepper, Chaling ginger, green onion, star anise, cinnamon and other seasonings. They are first boiled and then cut, and then stir-fried, wrapped and fried, and the sauce is collected.

The highlight of this dish is that the eight parts of the cattle have different tastes, so one dish has eight different tastes.”

Xia Dingji frowned as he looked at the Zuan Yellow Ox Eight Treasures in front of him. Like other Westerners, Xia Dingji never ate animal organs.

However, the two dishes from Zuan were indeed very delicious and brought Xia Dingji a very pleasant dining experience.

So Xia Dingji still endured the discomfort, put a piece of beef brisket into his mouth, and began to chew it carefully and swallow it slowly.

Hunan cuisine is famous for being spicy and tasty, and it goes well with rice. This is true for most Hunan dishes, but Zuan cuisine is different. Instead, it is famous for being light, nutritious, and rich in taste.

Although this Zuan Yellow Ox Eight Treasures dish is also spicy, this level of spiciness is acceptable to most people, which makes the dish taste spicy, tasty, soft, glutinous and juicy.

The flavor of the offal and the spicy and flavorful ingredients are a perfect match. The soft, juicy beef, with a hint of chewiness, made Xia Dingji sweat profusely and was very satisfied.

After eating a few pieces of beef eight treasures, Xia Dingji sighed and took a breath, then gave Wu Guangming a thumbs up and said respectfully to Wu Guangming:

"Chef Wu, your cooking skills are amazing. I am very satisfied."

"Sir, your love is the greatest compliment to me. I hope you enjoy your meal.

It is the highest honor for us craftsmen.”

"Haha, Chef Wu, you are too modest.

Your extraordinary cooking skills are really good news for us gourmets.

If I have any invitations in the future, I hope you can personally take action."

"Haha, sir,

Your like is the best certification for me. As long as you need it, I will make it for you personally. "