It was said that Yuan Zhou had excellent culinary skills. Yang Wei definitely knew that and even knew it in detail. However, knowing and seeing and experiencing were two totally different concepts.
Especially when he saw Yuan Zhou modify the toasted bran and shiitake mushroom with ease and finish the work in the blink of an eye, Yang Wei felt that the dishes he usually cooked were probably fake. Otherwise, how could he be familiar with the ingredients and the process, but he couldn't recognize them at all as if he had cast magic on them.
"It's definitely because I'm getting old and my eyesight is getting worse." Yang Wei restrained the impulse to rub his eyes.
Not long after, the dishes that he had just watched were served. Then, he had a slightly complicated mood.
There was a saying in Shanghai Cuisine, "You can have a taste of all kinds of dishes in Hangzhou. It's always suitable to wear heavy makeup." Especially for the dishes with thick oil and red sauce in the past, some dishes also appeared to be lighter now. Toasted Bran of the Sixi was one of them.
Of course, because the toasted bran consumed oil, it wasn't very light. Nevertheless, it gave people a refreshing feeling. Although the color of the Sixi was relatively dark, both the gluten and the black fungus were really good-looking.
The toasted bran with spongy stomata, the smooth black fungus, the juicy daylily, and the beautifully cut winter bamboo shoots all smelled fresh and fragrant, making people want to pour all the ingredients into their mouths and have a taste.
Anyway, that was Yang Wei's first impression when he saw the Sixi. It was impossible to pour it out and he had to taste it carefully. He picked up a piece of winter bamboo shoot and put it into his mouth. With a light bite, the crisp and tender winter bamboo shoot was bitten off. The fresh and tender taste was mixed with the taste of the toasted bran and shiitake mushroom. Besides, there was abundant juice inside, which made it extremely delicious.
It didn't have the astringent taste of ordinary winter bamboo shoots at all and tasted smooth and fragrant. Unlike the winter bamboo shoots, however, the black fungus was more crisp and tough. Because the flavor of the black fungus couldn't be absorbed easily, it would appear a little bland if it was stir-fried in general. However, the black fungus in his mouth completely subverted Yang Wei's cognition.
It was light and pleasant without any heavy color, but it just seemed to be so suitable. It just perfectly highlighted the fresh and crisp taste of the mountain delicacy, the black fungus.
If the winter bamboo shoots and black fungus could be said to be a beauty with light makeup, then the roasted bran and shiitake mushrooms could be said to be a delicately sculpted beauty. With one bite, the rich sauce rushed out. The soft texture, coupled with the strong sauce, gave off a completely different feeling from before.
"Well, it's delicious. No matter if it's light or thick, it's just right. It won't appear abrupt, nor will it show which side is weaker. It seems that I still have a lot to learn in cooking this dish." Yang Wei sighed with emotion.
He couldn't help but sigh with emotion. He knew Yuan Zhou's culinary skills were very good and the dishes he cooked were also very delicious. When there was no comparison, even if he was a professional chef, apart from analyzing the ingredients, taste, and knife skills, he was actually not much different from ordinary customers. However, once there was a clear comparison, he would know that the gap wasn't as big as a chasm. Otherwise, he would be overestimating himself. Do you know anything about the Somali Trench?
"It's indeed very delicious. It's the best I've ever eaten. It's much better than what you cook, Master Yang," Gu Xun said with a yellow flower stuffed in his mouth.
He was a straightforward person who focused on his culinary skills. He didn't feel that his words would embarrass others. Since the speaker didn't mind, the listener naturally didn't mind either. It was already a fortunate thing to be able to compare with Yuan Zhou. It was a high affirmation of Yuan Zhou's culinary skills. Other than that, there was no need for him to compete with Yuan Zhou.
The Four Happiness Toasted Bran seemed to have a lot of ingredients, filling up the entire plate. But in fact, it wasn't that big of a deal. The two of them took a bite and soon, it was all gone.
Of course, Yang Wei didn't ask Gu Xun to eat. Instead, Gu Xun ate on his own. He would be letting himself down if he didn't eat such a delicious dish.
When his chrysanthemum and eggplant were served, Gu Xun automatically placed the dish between the two of them. Because there were only two of them, they didn't need to pick up the food from between them like three people did. It was very convenient to share the food.
"Hiss, this is way too exquisite. I'll believe it if Head Chef Yuan says his knife skills are the best in the world."
Even though Gu Xun had seen Yuan Zhou cook it with his own eyes, he still felt like he was dreaming when it was served to him.
On the snow-white plate, numerous large chrysanthemums were blooming. The petals looked like Persian chrysanthemums. The stamen in the middle of the chrysanthemum was lively, matching the lifelike petals on the outside. It was as if one could smell the intoxicating fragrance of chrysanthemums with a gust of wind.
Not to mention Gu Xun, even Yang Wei himself had never seen such a dish before. Chrysanthemum Eggplant was a very simple dish. Not only was the cooking method simple, the ingredients used were also simple. It could be considered a home-cooked dish. But when such a simple dish was served by Yuan Zhou, he realized that home-cooked dishes were also divided into different grades.
Ordinary dishes could be called home-cooked dishes. But now, this plate of art that was so beautiful that it made people reluctant to eat it was called a home-cooked dish. Wouldn't his conscience hurt?
Yang Wei didn't know if other people's conscience hurt or not, but he couldn't bear to call it that. He was afraid of getting beaten up.
The slightly transparent orange flower core and the golden flower petals exuded a tempting aroma. Gu Xun immediately picked up a chrysanthemum and took a bite, fearing that he would damage other parts of the chrysanthemum.
It had a very crisp texture. The key was that the outside was crispy, but the inside was soft and tender. There wasn't much juice, but it was just enough to neutralize the dryness of the fried outer layer. It blended well and became very delicious.
When he ate the part of the flower core, because of the sauce, it looked shiny and glossy. When he ate it, it felt moist as if it was really the flower core. The taste was completely different.
In short, there was only one word to describe it. It was delicious!
With the distribution of the Four Happiness Grilled Bran, the chrysanthemum Eggplant was naturally eaten in the same way. It was quite harmonious.
The dishes that Yang Wei ordered required a lot of time. Even the Four Happiness Grilled Bran was prepared in advance, so it was served at the fastest speed. Of course, Yuan Zhou's speed was also fast. Even if it took a long time, it was much faster in Yuan Zhou's hands than others.
After the chrysanthemum and eggplant were finished, the fried pork chop was served. As a representative dish of Western Shanghai cuisine, this dish was not only available in Western restaurants, but also as a signature dish in some ordinary Shanghainese restaurants. It could be said to be a very representative Shanghainese cuisine.
Yang Wei was famous for his fried pork chop in the circle of Shanghai Cuisine. The pork chop he fried was golden and crispy, crispy on the outside and tender on the inside. It was also not greasy and was deeply loved by people in Shanghai. He was also given a rather funny nickname, "Pork Chop Yang". Almost anyone who wanted to eat high-end and delicious fried pork chop would definitely choose Yang Wei's restaurant.
Yang Wei was very confident in his fried pork chop. Even though the Four Happiness Grilled Bran just now had already shocked him, compared with this fried pork chop, the gap was really obvious.
In fact, fried pork chop was very simple. It sounded like marinating the pork chop first and then frying it in the pot, but it was not so simple to make it. Otherwise, there were so many chefs who could fry pork chop. How could Yang Wei be the first to make the deal? Was it because he was old?
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