gourmet food

Chapter 513
After Xu Wenwen's introduction, Chu Yunfeng roughly understood some common seafood.

The most common crabs in Hainan include blue crabs, orchid crabs, swimming crabs, sand crabs, flower crabs, bread crabs, iron crabs, etc.

Among so many kinds of crabs, Chu Yunfeng has only seen bread crabs and swimming crabs in supermarkets.

What left Chu Yunfeng most speechless was that when he wanted to get the bread crab that he was reluctant to eat when he saw it in the supermarket before, Xu Wenwen told herself that the bread crab was not delicious and basically the locals here did not eat it.

what?
Is it something that locals don’t even eat?
Chu Yunfeng was shocked, and then completely speechless.
The bread crabs sold in supermarkets in the mainland look much smaller than this one, and they cost 200 yuan per catty. It is said here that after the fishing boats come back, they may not be able to sell them even for 10 yuan per catty.

The second thing that interests Chu Yunfeng the most is the orchid crab. Its beautiful claws and feet are very beautiful, as blue as the sky.

Xu Wenwen told herself that the orchid crab looks blue now, but it will still turn red after it is steamed in the pot.

Among these types of crabs, blue crab is the most delicious and nutritious, but it is also the most expensive.

Another type of sand crab looks a little small and weird, and it is said that it tastes great when used to make porridge.

The blacksmith is the smallest. This kind of crab doesn't grow very big. The largest one is probably only two or three ounces, and doesn't have much meat.

Chu Yunfeng also got to know a lot of other snails, such as piglet snails, mussels, sea melon seeds, ringing gongs, coconut snails, etc.

Chu Yunfeng thought that the largest and most beautiful one should be the coconut snail. Its shell was golden yellow and it seemed to have a lot of meat. It must be delicious to eat.

But Xu Wenwen said that Xiangluo is the most expensive, and its texture and taste are much better than coconut snails.

Well, I haven’t eaten it myself yet, so I can’t comment yet, so I asked Kexin to take a large coconut snail and a few gongs and try them out later to see which one has the better texture and taste.

There were also many types of fish, and Chu Yunfeng was a bit dazzled by what he saw, such as Aconitum, Jinchang fish, white pomfret, iron fish, black snapper, golden drum fish, Tsing Yi, grouper and so on.

The most distinctive thing is the eel, the sharp teeth make Ke Xin a little scared.

When he heard about grouper, Chu Yunfeng's eyes immediately lit up. He had long heard that the grouper in Hainan tasted very good and was said to be very expensive.

Xu Wenwen told Chu Yunfeng that there are a lot of groupers being farmed now, and many tourists from other places cannot tell them apart.

Some unscrupulous merchants use these farmed groupers to fool tourists and sell the farmed groupers as wild ones, which has really ruined the business atmosphere here.

The meat quality of farmed grouper is very old, which makes people think that the meat quality of grouper is just that, which is too exaggerated.

The real wild grouper is not only tender in texture, but also full of flavor. Especially when steamed, it is said to be so delicious that you want to bite your tongue.

There are several types of grouper, such as green spot, black spot, red spot and so on.

Among them, red grouper is more expensive, often costing two to three hundred and one kilogram, and a red grouper weighing several kilograms costs thousands.

Chu Yunfeng was familiar with the rest of the seafood, such as sea urchins and geoducks. Xu Wenwen's brief introduction made Chu Yunfeng's impression deeper.

"Let's go to the kitchen to visit the master chef and exchange cooking skills."

Everyone is holding a basket in their hands, and there are many kinds of seafood in it.

Kexin's basket only contained Pippi shrimps. Chu Yunfeng put a blue crab weighing more than a kilogram for her and she threw it out.

It seems that he really has a special liking for this Pipi shrimp, which is quite special.

Mu Qing took five blue crabs weighing more than one kilogram. These blue crabs were tied with two large pincers with ropes, so she was not afraid of being pinched by them.

But Pipi shrimps are different. When fishing, they are all operated with a net bag. Only a cute little guy like Kexin can catch them with his hands.

Chu Yunfeng chose a blue spot and a red spot, and then took the basket in Mu Qing's hand. These crabs were quite heavy.

Seeing that Chu Yunfeng was so considerate, Mu Qing exchanged baskets with Chu Yunfeng and took the blue spot basket in his hand.

I accept it to express my sincerity, but I am a tomboy, so I can share it with you.

After the weigh-in, Xu Wenwen wanted to pay first, but Chu Yunfeng got in first.

"Boss Chu, we have public expenses for this trip, and all your trips can be reimbursed."

Xu Wenwen remembered Director Wu's instructions that Chu Yunfeng and the others must be settled well. The boss had already specially approved the funds, and they would be reimbursed directly when they came back.

Seeing Chu Yunfeng rushing to pay, Xu Wenwen was about to cry. If she didn't take good care of them, Director Wu would definitely not let her go this time.

"It's okay, the itinerary is up to you, the hotel is arranged by you, and the food is up to me. Don't forget that I am a chef."

Chu Yunfeng and Mu Qing didn't want to take advantage of this, and they also had a good impression of Xu Wenwen, so they didn't want her to be embarrassed when she brought back a lot of bills.

It’s not easy to come here, and naturally you have to taste some local specialties, which will naturally cost a lot of money.

And when they go back, they will buy some local specialties as gifts, which is a huge expense, so Chu Yunfeng blocked this outlet from the beginning.

"Boss Chu, this is not good. Director Wu gave special orders."

Xu Wenwen didn't know Chu Yunfeng very well and thought he was being polite to her. She had no choice but to carry Director Wu out.

"Wenwen, just listen to him. All the expenses for eating out this time will be borne by us. It's okay!"

Mu Qing's high emotional intelligence gave Xu Wenwen a step down. Seeing that Chu Yunfeng was so determined, she really had no choice but to quietly report the matter to Director Wu, who also agreed.

"Boss Chu, this is Chen Wendong, Master Chen, the chef of this hotel."

Xu Wenwen led a group of people to the back kitchen and saw the old man sitting on a chair drinking tea.

"Hello, Master Chen. I'm Chu Yunfeng. I'm sorry to bother you."

Master Chen stood up, and Chu Yunfeng quickly stepped forward to shake hands with Master Chen.

"Haha, Master Chu, your Sichuan cuisine is good. I watched the last live broadcast. It was very good. The explanation of traditional Sichuan cuisine was also very good.

With such cooking skills at such a young age, the future is bright.

Come, come, let's sit down and drink tea, drink tea. "

Master Chen held Chu Yunfeng's hand and praised Chu Yunfeng with appreciation.

"If that's the case, you've received the award. I need to learn more from you. You didn't know just now that the seafood outside stumped me and I didn't know what to do."

Chu Yunfeng smiled and said a little embarrassedly.

“Haha, this is normal. Inland areas don’t have as much seafood as we do here, and the cooking methods are also different.

It's okay, you will understand roughly after you watch me cook two dishes.

Xiao Wang, take these seafood and deal with them, and call me when they are finished, I will cook them myself. "

Master Chen's words surprised several apprentices in the back kitchen. The master seldom does it by himself. How could this young man invite the master to do it himself?
(End of this chapter)