"Ka Ca, Ka Ca"
One after another, Yuan Zhou ate up the river shrimps very quickly. Actually, the amount of a plate wasn't much and he soon finished it. The bottom of the plate was fairly clean, with only a little black gravy and oil stains. He had also fulfilled the rule of not leaving any gravy on the plate.
"The most important thing about the Fried River Shrimps is the heat control. The taste is salty, sweet, and delicious. It's not bad, but it's not as good as I imagined." Yuan Zhou took out a notebook and wrote down his insights in it.
"Where do I feel I'm lacking?" Yuan Zhou knitted his brows and pondered.
Although the system hadn't yet given him a reward for Shanghai Cuisine, Shanghai Cuisine had a certain connection with Jiangsu Cuisine. Coupled with Yuan Zhou's current culinary skills, it was simply too easy to find out the advantages and disadvantages.
It didn't take long for Yuan Zhou to figure it out and write it down in his notebook.
This time, Yuan Zhou mainly wanted to eat the dish of Bald Lung of the Black Carp, which was invented by Lao Zhengxing.
It wasn't winter at all when the black carp was the most plump, so the taste might be greatly reduced.
The so-called Bald Lung of the Black Carp was actually just the liver of the black carp. The appearance of this dish was also a coincidence.
Black carp was widely used in Shanghai Cuisine. At that time in Shanghai, many restaurants and vendors would sell food made of black carp, and the fish liver was also noticed by people.
The liver of a fish was so small. If one wanted to make a dish, the number of fish needed was not small, at least 15 or more.
A very fresh and fragrant smell came. The waitress carried the snow-white plate over and the fragrance came from the plate.
Yuan Zhou knew the dish he was looking forward to had arrived. As expected, the waitress carried the plate and put it on the table in front of Yuan Zhou and said, "Bald Lung of the Black Carp, please enjoy it slowly."
After saying that, she put away the empty plate neatly, added some tea and left quietly.
The golden pieces were in the shape of an egg. Except for a few pieces falling off occasionally, the rest looked quite intact and could be regarded as an intact piece.
"My movements were too slow when I was stir-frying, and the angle of the wok frame was wrong. As a result, it was a little loose. But overall, it's fine." Yuan Zhou observed carefully for a while and then picked up the chopsticks to taste it.
It was very tender in the mouth, even better than tender tofu. You didn't need to bite it with your teeth. You just needed to close your mouth, and the fat taste spread out in your mouth. The plump texture made you feel very fresh, but not greasy at all.
Yuan Zhou's principle was to finish all the dishes he ordered. Every time he finished a dish, he would write down his feelings, the pros and cons of the dish, and the areas that could be improved on in a small notebook. Of course, he didn't make it too obvious and kept a low profile.
After tasting the black carp's bald lungs, it was time to circle around the grass.
In fact, among these three dishes, the one with the clearest eyes would definitely be this grass-roots circle.
It was still an exquisite white porcelain plate. The snow-white color made the layer of green at the bottom of the plate look especially conspicuous. Coupled with the thick red sauce circles lying on top of the green, the layers of color were very distinct.
Grass was the dialect of Shanghai, and its scientific name was alfalfa. The alfalfa was dark green in color, and with the thick and soft pig intestines, it could be said to be a combination of light and greasy.
Yuan Zhou was very satisfied with the meal. He paid the bill and prepared to leave. When he stood up, he heard someone greeting him.
"Are you Head Chef Yuan?"
It was a male voice. Yuan Zhou turned his head and saw a middle-aged man in his forties. He looked a little familiar. They had probably met before, but the awkward thing was that Yuan Zhou couldn't remember the man's name.
Yuan Zhou could only answer, "I'm Yuan Zhou."
"I'm Gu Xun. The last time we met was at the High Groove Gathering," the man reported his name and the meeting place.
Yuan Zhou recalled that Gu Xun was a famous chef of Shanghai Cuisine. The question he raised at the High Groove Gathering was, "How can a cuisine better highlight its own characteristics?"
"Head Chef Gu, are you here for a meal as well?" Yuan Zhou immediately greeted him.
"Yes, I often come here to eat," Gu Xun said. "Head Chef Yuan, you should tell us when you are coming to Shanghai. That way, we can prepare a welcoming banquet for you."
"Because I'm only staying here temporarily," Yuan Zhou explained.
"Got it." Gu Xun showed an understanding expression and then said, "Then I won't disturb you anymore, Head Chef Yuan. But the next time you come to Shanghai, you must tell me when you are free. I will do my best as a host."
Although Gu Xun was older than Yuan Zhou, he was very respectful to Yuan Zhou. This was the prestige that Yuan Zhou had in the chefs' circle.
After exchanging some pleasantries, Yuan Zhou returned to the hotel and took out the small notebook that he had just recorded. His group of cuisines still lacked a leader.
As he wasn't going to stay in Shanghai for long, he didn't inform Shin Min. After all, it wasn't a Saturday or Sunday, so Shin Min should still be working.
He was booked to take the high-speed train to Gusu in the evening. Therefore, Yuan Zhou booked a room by the hour. After eating and resting for a while, it was time to set off.
The high-speed train from Shanghai to Gusu was very fast. Yuan Zhou only needed to think for a while before he heard the announcement that he was getting off the train.
They were going to Cold Mountain Temple the next day. The hotel that Yuan Zhou had chosen wasn't very far from the temple. When they arrived at the hotel, it was already quite late.
In order to be energetic the next day, Yuan Zhou chatted with Yin Ya for a while before going to bed. It was much earlier than usual.
"Cold Mountain Temple outside Gusu City, the bell rang at midnight to the passenger ship." It could be said that this poem helped Cold Mountain Temple, and it could also be said that Cold Mountain Temple helped Zhang Ji. Yuan Zhou, on the other hand, felt that it was a poet meeting a beautiful scenery and helping each other.
There were many historical relics in Cold Mountain Temple, as well as many inscriptions and broken tablets. The area it occupied was also very wide, at least much larger than that of Tranquility Temple.
It was lined up neatly, with yellow walls and flying eaves. It was full of ancient charm. Inside the temple, ancient trees towered into the sky, quiet and solemn. It had a unique charm.
"It's really a big temple," Yuan Zhou said.
In order to offer incense as early as possible, Yuan Zhou got up very early. He woke up according to the time he usually exercised. He didn't exercise, ate some special breakfast, and then walked to the temple.
Yuan Zhou knew about the famous "Cold Mountain Wenshide" on the Internet. These two eminent monks came from the Cold Mountain Temple.
Yuan Zhou wasn't familiar with other things, but he was very familiar with these few lines. They had been passed down for thousands of years and were not fake.
The ancient trees were dense, quiet and solemn. Yuan Zhou felt very comfortable walking among them. However, it was still very important to complete the mission of the system. Therefore, he went to the direction of the main hall as soon as possible.
After praying for blessings, Yuan Zhou also visited the portrait of Cold Mountain Wenshide. Then, he walked around the temple and visited most of the places before he left. He was delayed until noon.
The plane ticket booked was in the afternoon, so he still had time to have lunch.
Yuan Zhou didn't tell Wang Mingjie and others that he was coming to Gusu. It was a private matter and he didn't want to trouble others.
However, he couldn't just go back after eating some of Gusu's famous dishes. As the director of the Jiangsu Cuisine Association, he still needed to know the level of the chefs here.
Yuan Zhou specially found a famous restaurant and ordered several famous dishes, including Snow Crab Dipper, Fat Lung Soup and Soy Sauce Recipe.
The heat control, knife skills, and the side dishes were all in place. However, what Yuan Zhou didn't know was that he was recognized as soon as he entered the restaurant.
…
You've already exceeded your reading limit for today. If you want to read more, please log in.
Login
Select text and click 'Report' to let us know about any bad translation.
