The Goose Seared Rice didn't have the dry and salty taste that one would have when eating Fried Rice. On the contrary, it was just right. After eating one mouthful, one would want to eat another. The fluffy and fragrant texture made one unable to stop eating.
Anyway, Ding Shao had never stopped eating since the beginning. It could be seen how delicious the taste was.
"I can't waste it." Ding Shao scraped a little bit of rice off the edge of the pot and ate it.
It wasn't stuck on the pot, but had spilled on the edge when Ding Shao was eating just now. However, she definitely couldn't let it go.
Not wasting a single grain of rice or a drop of water was the pursuit of a human being.
After checking again and making sure there wasn't a single grain of rice left, Ding Shao finally let go of the already clean clay pot.
"The dishes in the restaurant are all good except for the small amount. I can't even eat my fill with such a small amount. Luckily, I ordered several dishes. Although it feels a little excessive, I won't get fat if I exercise more after eating." Ding Shao felt that as long as she exercised fast enough, the fat wouldn't catch up with her.
Then, the second dish was served. It was the raw pickled rice.
This was a dish belonging to the Chaoshan Cuisine and had the reputation of "Chaoshan Poison". It meant that those who had eaten it would lose their appetite and look for it everywhere after a short while. Of course, it was because the taste was so fresh that it made people's hair stand on end.
Many people had heard of the raw pickled rice. Most of the Chaoshan regions had their own pickling recipes. In any case, everyone felt that their own pickling was the most authentic. It was the same as every household in Sichuan Province had their own pickling recipes, but none of them had the same taste.
Ding Shao had eaten several versions of the pickled rice. Her grandpa's, her mother's and her father's had also made it twice. Judging from the taste, her grandpa's was definitely the most delicious. After all, he was a famous chef.
Moreover, the length of the raw pickled rice depended on the condition of the marinade. If the marinade was good, it could be eaten right after being pickled. Normally, it would take one to two hours.
The raw pickled rice in the restaurant was naturally eaten right after being pickled. There was no argument.
A big white soup bowl was carried to the table. It was full of seafood, such as the commonly seen pincers, oysters, prawns, prawns, and crabs. There were all kinds of seafood.
According to the taste, Yuan Zhou adjusted the timing of the marinade. That was why the seafood was served after the goose seed-rice.
It was different from the strong aroma of the goose seared rice just now. The aroma of the raw pickled rice was very faint, and one could only smell a fresh smell. It was very delicious, but it was like a cool breeze caressing one's face. If one was not careful, one might miss it.
"I feel that the taste is a little lighter than grandpa's. I wonder how it tastes?" Ding Shao made a comparison in his heart.
Although the taste was bland, Ding Shao was still very much looking forward to it. How could a person who could make such a delicious goose seared rice not taste good if it was marinated raw?
Picking a corner, Ding Shao picked up a transparent prawn to taste.
When the prawns got closer, a lingering fragrance of wine assailed their nostrils. It wasn't like the pungent smell of ordinary white wine. Instead, it was like the smell of spring. The fragrance of flowers was very rich. It didn't feel like white wine, but like wine made of flowers.
Generally, flower wine had a low degree and was not easy to marinate and disinfect. Therefore, few chefs would choose wine made of flowers. Moreover, if the taste was not handled well, it would interfere with each other. If it was not used well, it might cover the original delicious taste of seafood. Therefore, most chefs would use white wine, including her grandpa.
What Yuan Zhou used was the Ten Flowers Liquor that he brewed himself. As the name suggested, it was brewed with ten kinds of fresh flowers. He felt that the liquor with this flavor could fully stimulate the taste of the seafood. Besides, it wasn't advisable to have too many fresh flowers, otherwise, it would be suspected of usurping the host.
To brew a new kind of wine just for a dish, Yuan Zhou was the only one who would do such a thing. Only Yuan Zhou would do such a thing. No one else would do such a thing.
Speaking of wine, the legendary Monkey Wine was also about to be born.
The prawns had been treated before marinating. At this time, it could be seen that the prawn feet and the shrimp spear were missing. Of course, Ding Shao didn't find the wound on the back after staring at it for a while, but the perfect transparent texture of the prawn meat let people know that the shrimp line had been picked.
"Not everyone can do such a perfect knife skill." Although she was very embarrassed, Ding Shao still felt that her grandpa was not as good as her grandpa. At least, she could find a gap if she looked carefully.
After it was stuffed into her mouth, a spicy taste spread in her mouth first, and then a soft fragrance of flowers mixed with the taste of wine. Although it was soft, it had a strong aftertaste, combining the spicy taste. When she bit it, the fresh and sweet prawn meat became more sweet and delicious under the contrast of the fragrance of flowers, which matched the characteristics of raw marination. It was clear but not light, fresh but not fishy, tender but not raw.
There was indeed no fishy smell, and she didn't feel that she was eating it raw. Instead, it had a little taste of cooked prawns, with a long aftertaste.
"This taste is really great. Sure enough, changing jobs is the way to go." Ding Shao once again praised her wise decision.
After eating the prawns, the shrimp, crab, and the light brown oyster attracted her attention. She started to taste them one by one. Every one of them had a novel texture. Although they seemed to be marinated in the same bowl, the performance was different from each other. They all retained their own characteristics and were not related to each other, yet they were faintly related. Thus, Ding Shao was quite satisfied.
When the remaining two dishes were carried to her, Ding Shao remained silent for a moment. She was very familiar with the remaining two dishes. Having eaten the same dishes for more than 10 years, how could she not be familiar with them? However, because she was too familiar with them, she could see the gap at a glance. It wasn't just an ordinary gap, but a little far.
It wasn't a natural chasm. Even a layman like Ding Shao could see the obvious gap. It was already incredible.
"Grandpa has been defeated by others." Ding Shao's tone contained a complicated feeling.
Although she often ridiculed her grandpa, in Ding Shao's heart, her grandpa was absolutely No. 1 in terms of Cantonese Cuisine, especially in terms of taste and Fire Technique. She felt that he was definitely the best. However, when the truth was placed in front of her, she felt a little complicated.
Ding Shao ate up the two dishes in silence. The freshness and freshness almost made her swallow her tongue. However, the more delicious it was, the more silent she became.
After the meal, Ding Shao walked out of the restaurant with quick steps. She took out her phone and dialed the number that she had called previously.
It seemed that the other party had been waiting for the call. Just as the call got through, the other party picked it up.
"Grandpa." Ding Shao had originally made the call with a burst of energy. Now that the call got through, she didn't know what to say.
"How is it? The taste is pretty good, right? As the No. 1 person in the current generation, Yuan is really incomparable. I haven't eaten my signature dishes cooked by him, but the other dishes are already quite outstanding." The other party didn't hesitate and said complacently.
"Grandpa, you are the chairman of the Cantonese Cuisine Association. Isn't your cooking the best?" Ding Shao had an indescribable grievance in her heart.
That's right. Ding Shao's grandpa was the chairman of the Cantonese Cuisine Association, Comrade Song Ming.
…
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.
