Reboot the heyday

Chapter 2829 Huaiyang feast (first change)
Development Zone, Headquarters Building of Cornerstone Industry.

It was the first time for Wang Taika to come here, and he was really impressive.The entire building is owned by Cornerstone Industries, but many floors are vacant, reserved for future expansion.

Li Zailie first took Wang Taika to visit, and then went to Cornerstone Industry to complete the relevant procedures. From today, Wang Taika is also a member of Cornerstone Industry, second only to Li Zaierie in status, but has no management authority.

After finishing these things, Li Zailie took Wang Taika to dinner.

The hospitality was hard to come by, so Wang Taika followed Li Zailie to a nearby restaurant, which has been reserved by Li Zailie today.

"It's too extravagant and wasteful. It's unnecessary for us to deal with it." Wang Taika laughed.

"No, today is different. On the one hand, it is to welcome you to join, on the other hand, it is to celebrate our success, and on the other hand, it is to thank you. This time, you gave me a surprise." Li Zaiyeol said with a smile: " Reciprocate, I also invited a chef, today I will give you a feast."

Wang Taika didn't take it seriously at first, thinking that it was just some expensive treasures, but he was a little surprised when the first dish was served.

Very nice white flowers.Using chopsticks to pick it up, Wang Taika knew it was tofu.This knife must be excellent to be able to cut it like this.

The assistant chef served the food and said in Chinese: "Wensi Tofu."

Wang Taika was taken aback, Li Zaiere smiled and said: "I am a specially invited chef, please."

"Chinese food, this is a famous dish." Although Wang Taika has traveled far and wide and eaten a lot of delicacies from various countries, he actually doesn't eat much high-end Chinese food.

Wensi tofu is one of the vegetarian dishes of Tianling Temple, which pays attention to the vividness of umami.Although it is not a meat dish, it has the taste of a meat dish, but it does not lose the standard of tofu.

Then the second course was steamed shad.Wang Taika found no fish scales with his chopsticks, and said with a smile: "I don't think your master is perfect. Although I have never eaten shad, I once made a documentary about it. I remember there are Shad. Shad is also called Xilin fish, because the most fat fat in this fish is hidden in the fish scales. If you remove the fish scales and then steam it, won’t you give up the most delicious part?”

Li Zailie didn't understand this, and looked at the assistant chef next to him.

The assistant chef said calmly: "Mr. is really knowledgeable, but when this shad is cooked, the scales are scraped off and then threaded one by one. When the fish is steamed, the scales are hung on it. This not only The freshness of the shad is preserved, and there is no fish scale affecting the taste."

Both Wang Taika and Li Zaierie were a little surprised.

The assistant chef said: "In addition to the exquisite ingredients, time-consuming and meticulous cooking are also the characteristics of Huaiyang cuisine. Please taste it."

"So it's Huaiyang cuisine, no wonder." Wang Taika nodded.

Wang Taika is relatively unfamiliar with Huaiyang cuisine. On the one hand, he prefers simple and exciting tastes. On the other hand, Huaiyang cuisine is expensive because of its exquisite craftsmanship.

This is exactly what Li Jae-yeol asked, otherwise Wang Taika would just have to have a small barbecue by himself.So eating this thing still has a level.Huaiyang cuisine is obviously not from Xialiba, but Yangchun Baixue.

I tasted the shad in one breath, and it was really delicious.Wang Taika asked: "Where did you hire this? Isn't it cheap?"

"Don't ask about the price, it's not as precious as our friendship." Li Zaiyeol smiled and raised his glass with tea instead of wine.

Wang Taika drank cold water, neither of them drank, because they had other things to do later.

Then came the classic three-head banquet of Huaiyang cuisine, including steamed lion head with crab powder, grilled whole pig head, and braised silver carp head.

The authentic three-head banquet is very particular, and it is divided into eight cold dishes, four seasoning dishes, twelve main dishes, one soup dish, two desserts, and fruits.

It’s just that this is South Korea, and many things are not fully prepared, so these appetizers have been cancelled, and there are only three most important dishes: steamed crab meat lion head, grilled whole pig head, and braised silver carp head.

There is still an order requirement for these three dishes. The first one is to eat the grilled whole pig's head.Remove the bones of the pig's head and scald it in boiling water, then take it out and soak it in cold water to scrape off the hair and dirt on the pig's skin.Repeat 24 times.Add Shaoxing wine, soy sauce, and rock sugar to the pig's head skin and meat, without adding a drop of water, put it on a cattail pad and simmer for six hours until it is crispy.

Followed by braised silver carp head.Split the silver carp into two halves from the lips and kisses, scald it for a while, remove every bone in the fish head, but still keep the shape of the fish head, add chicken broth, winter bamboo shoots, shiitake mushrooms, ham, etc. to stew thoroughly.The meat is tender and boneless, the soup is as white as milk, smooth and tender, with endless aftertaste.

The third dish is lion head with crab powder. Because the crab meat is delicious, it must be ranked as the third dish to make the three dishes more delicious.The crab roe peeled off from hairy crabs is called crab powder.The main ingredient is thin pork belly with fat inside, and the tofu should be tender and moderate. After steaming, add a little soup.Before steaming, put a layer of winter bamboo shoots in a bowl as a base, gently place the kneaded meatballs in the bowl, add broth, steam on high heat for more than an hour, and skim off the slick oil after boiling.This kind of lion's head is as tender as tofu, mellow and fragrant, refreshing and soft.

However, this dish has limitations, because hairy crabs are the most plump only in autumn, so the production of lion heads varies from time to time. In spring, river fresh sprouts and bamboo shoots are used to make lion heads; There is a lotus crab powder lion head.

Wang Taika couldn't help laughing and said: "I didn't expect that my knowledge of Chinese food actually started from here."

Li Jae-yeol smiled and said, "I'm also feasting on my food, do you want to keep this chef?"

"No need." Wang Taika waved his hand, thinking in his heart, it is impossible to turn Huaiyang cuisine into Nima's Korean food, this group of little sticks may be able to do such a thing.It's just that there is no need to say this in front of Li Zaiyeol.

The assistant chef said: "There is one last dish, which is also the most important highlight of the day. It's called Qiuyan's Return, and it's made with swallowtail dolphin."

Wang Taika was taken aback. Of course he knew about the documentary, but he was a little skeptical: "Swallowtail dolphin? Don't make trouble."

The assistant cook said, "It's a swallowtail dolphin."

Li Zayeol asked: "What's wrong?"

Wang Taika asked, "Do you know about puffer fish?"

Li Zaiyeol nodded: "I know, it's delicious, but it's highly poisonous."

"Swallowtail dolphin, similar to puffer fish, is a dolphin that grows in the sea. The taste is several times that of puffer fish, but the toxicity is dozens of times that of puffer fish." Wang Taika looked at the assistant chef: "Am I right?"

At this time, the chef Zhou Fei came in with a dining car, with dishes on it, and said, "I didn't expect there to be people who know how to do it. That's right, the swallowtail dolphin has a flat head, no scales on its body, and a swallow-like tail, so it's called a swallowtail dolphin. I made this dish, so I will try it first, and then let the guests eat it after it is non-toxic."

Li Zailie grinned, thinking in his heart that no wonder it is so expensive to invite this chef.Looking at it now, it really has the ability.

(End of this chapter)