gourmet restaurant

Chapter 584 The Last Dishes
This boiled cabbage dish is both surprising and disappointing.Surprised that the taste of this boiled cabbage is so amazing, disappointed that this boiled cabbage is not a real master dish.

Jiang Yang felt so.

Although I was disappointed in my heart, the harvest was also great.At least Jiang Yang had more ideas about cooking the boiled cabbage dish.

Ren Pengcheng ate up a cup of boiled cabbage, not a single drop was left.He closed his eyes, his expression unchanged.If someone has mind reading skills, he can know that he is not disappointed, but only a very complicated emotion.

…………

In the kitchen of Fenghe Building.

The last dish is not so much cooking, it is better to say that it is just serving the dishes that have been cooked for a long time.

With his hands, Yu Qiquan moved out a large jar from the resting place of Mr. Jiang.This is the last dish.

This jar was prepared by Jiang Lao two days ago, and the dishes inside were also cooked through time.

Kimchi, everyone is not unfamiliar.The kimchi in Sichuan Province is a must-have side dish for farmers in Sichuan Province. Almost every household has a kimchi jar with various vegetables in it.

Pickles in Sichuan Province have a history of 2000 years. There are records of pickles in Sichuan Province in "Zhou Li", which can be traced back to the Three Kingdoms period.

There are many kinds of kimchi in Sichuan Province, and almost half of the dishes can be made into kimchi.

People in Sichuan Province also love to eat kimchi, and even at many rural banquets, the last side dish is a dish of kimchi.

There are roughly two types of kimchi, one is boiling water vegetables and the other is deep water vegetables.As the name suggests, boiled vegetables are actually boiled vegetables in kimchi water. The cooking time is very short, and you need to eat them as you soak them.The deep-water vegetables are soaked for a long time, and the lactic acid bacteria need to be fully fermented to make the vegetables sour. This kind of pickles are generally pickled peppers, pickled ginger, pickled cowpea, and sauerkraut.

Of course, this classification method is not accurate.According to different uses and different ingredients, kimchi has more classification methods.

What Mr. Jiang makes is boiled water dishes, which means you can eat them any time you soak them.Boiled vegetables are characterized by slightly sour and slightly salty, crisp and refreshing taste, retaining the taste of most of the ingredients, and very appetizing.

Mr. Jiang uses ceramic jars to make kimchi, not the fine ones, but the rougher ones, which usually cost tens of dollars each on a street stall.

The pottery altar is black as a whole, and it doesn't look like it's filled with any high-end things.

The reason why Mr. Jiang chose ceramic jars is because ceramic jars taste better than glass jars. Perhaps the ceramic jars are also stained with the smell of soil, which makes the taste of kimchi even thicker.

When Mr. Jiang lifted the lid of the jar in the kitchen, the smell of kimchi instantly filled the whole kitchen.

They are all top chefs, and there are not a few who can make kimchi, but when they smell this fragrance, they still can't help but want to sniff.

"Qiquan, you can pick it up with chopsticks and change it into a knife." Jiang Lao said.

He was tired today, even though there were helpers for most of the work, this banquet was still too much for him.

He tried his best when cooking boiled cabbage. Although the boiled cabbage failed, Mr. Jiang was physically and mentally exhausted.

He didn't even want to do the last job of changing the dish to a knife, but threw it directly to his apprentice.

When Yu Qiquan heard this, he naturally would not refuse. In fact, he wanted Master to rest a long time ago, but the old man was stubborn.It would be nice to be able to rest now.

"Remember, there are three kinds of dishes in total, and each dish must have one." Mr. Jiang reminded.

"It's Master, I understand." Yu Qiquan responded.

…………

When the boiled cabbage was served, no one had any expectations.It can be said that Mr. Jiang's most famous boiled cabbage has already been served, and there is nothing to look forward to in the following dishes.

Jiang Yang was a little curious, what would the next dish be?

Originally, he thought that the boiled cabbage would be the last dish, the so-called grand finale.But the people on the stage told that there was one last dish.

This made Jiang Yang a little curious, is there any dish more powerful than boiled cabbage?

Even Ren Pengcheng was a little curious. If he could guess the previous dishes, then he didn't know the last dish.

After all, it has been more than 20 years since he left Mr. Jiang, so it is not clear about everything.

Everyone didn't wait too long, or it could be said that the dishes were served even faster than the previous dishes.

I saw that every Sichuan cuisine staff was carrying a large pot covered with a lid, which was full of ritual and made the last dish full of mystery.

As soon as the dishes were on the table, it attracted the attention of many people, all of them looked like giraffes, straightening their necks to look at the last dish on the table.

Soon, the answer will be revealed.

As the passer lifted the lid, the last dish revealed its true face!

This last dish turned out to be a dish of kimchi!
Such a result is both reasonable and unexpected.

No one thought that the last dish was kimchi!They all thought it would be some heavyweight dish, but they didn't expect it to be just a plate of kimchi.

However, if you think about it carefully, it is actually true.At the end of many banquets, isn’t it just a plate of kimchi?

In fact, the reason why everyone felt a little unexpected was very simple. They thought that a chef like Mr. Jiang would never serve a dish like kimchi.

Kimchi is so common in Sichuan Province that it is so common that everyone subconsciously ignores it.Even most restaurants use kimchi as a gift, not worth the money.

Jiang Yang looked at the dish of kimchi, it was nothing special, not much different from ordinary kimchi.

If we had to talk about the difference, it might be that the saucer containing the kimchi was more delicate, and the color of the kimchi was brighter, as if it had been soaked for less than an hour.

Any more would make no difference.

There are three kinds of pickles in this dish, namely carrots, red radishes and cucumbers.

At any rate, it was the kimchi made by Mr. Jiang, so it should be different from the usual kimchi.

Jiang Yang thought.

With curiosity, curious about the kimchi made by Mr. Jiang, he stretched out his chopsticks to pick it up.

Jiang Yang doesn't like carrots, so he subconsciously picked cucumbers.

The three kinds of dishes are all cut into dices of uniform size, which are suitable for clamping, neither too small nor too large.

Jiang Yang put the green cucumber into his mouth. To his surprise, he didn't taste very sour, but slightly sour with the sweetness of cucumber.There is also a compound taste, which is very light.Jiang Yang couldn't tell what it was.

But the taste is amazing, and this is the first time Jiang Yang has tasted such kimchi.That is a different feeling from other kimchi.

Tasting it for the first time, he couldn't help but let his eyes light up.

Soon, Jiang Yang went from amazed to shocked!

The taste in his mouth seemed to be a catalyst, making Jiang Yang seem to have seen the process of a chef from learning to becoming a master admired by all.

This... this is a master pickle!

Jiang Yang was shocked.

Unexpectedly, the last plate of unremarkable kimchi will be a master-level kimchi!

As shocked as he was, all the guests present were shocked by everything they tasted.

The taste of kimchi itself is unexpected and amazing, but the emotion in the dish is the soul of this dish.

(End of this chapter)