Chapter 147

What Qin Huai didn't know was that Three-Set Duck was just an appetizer for tonight.

Although Three-Set Duck had high difficulty and style, it was not the dish Huang Shengli made best. Huang Shengli was actually best at Sizzling Eel Paste, followed by Braised Silver Carp Head.

Braised Silver Carp Head, like Three-Set Duck, theoretically belonged to soup dishes. The common feature of soup dishes was that the production time was very long, unlike Sizzling Eel Paste, which sizzled and was out of the pot when it really reached the time to enter the pot.

Huang Shengli was almost operating on two lines; the Three-Set Duck over there had just entered the pot, and the Braised Silver Carp Head here had to be prepared to be steamed.

Huang Anyao was a qualified commentator.

"Braised Silver Carp Head is also a dish my dad is good at. The silver carp head must be three jin heavy; if it's too big, the meat quality is not tender enough, and if it's too small, there are many thorns and little meat, making it troublesome to dismantle, and it's not satisfying to eat."

"The most important thing about this dish is freshness. Don't look at the silver carp head being chopped open now, with some green onion, ginger, and garlic spread on it to steam, it seems like nothing; this is the freshest step."

"When the fish head is steamed, dismantle the fish bones, put lard in a hot pot, no need to fry, pour in the sliced mushrooms, winter bamboo shoots, ham, and the soup from steaming the fish head earlier. Use the original soup to dissolve the original food, and then put the fish head in and cook."

"This lard and fish soup are the most important. The soup cooked with lard is fragrant and smooth. Don't dislike the fish soup for being fishy from steaming the silver carp head; this is mixed with lard, and after cooking with those ingredients, it can cook out the essence of the silver carp's freshness."

"Oh yes, there are also dried scallops. Look at the dried scallops in the small bowl over there, they have been soaked in advance. When the time comes, the water from soaking must also be poured in together."

"At that time, the river fresh flavor, seafood flavor, mountain treasure flavor, and land fresh flavor will gather in one; that taste."

Although the silver carp head was still steaming in the pot, Huang Anyao and Qin Huai smacked their lips at the same time.

"Sizzling Eel Paste goes without saying; that's the dish my dad is best at!"

"You didn't catch up with the good time now; it's already autumn. Eel is best eaten in spring and summer. Spring eel is the most tender, and summer eel is the fattest with fewer thorns and more meat. Compared to that, I still prefer summer eel."

"My dad is making so many dishes today, Sizzling Eel Paste must be the last one made. When the time comes, you will know after watching; some dishes must be made with lard to be fragrant."

"Sizzling Eel Paste is just that. See the eel processed over there? When the time comes, this half-jin of eel meat will be blanched in the pot first, cooked to 80% cooked, and then colored and flavored with soy sauce and light soy sauce. In fact, the intermediate process is very simple, just like ordinary stir-frying, no need to flip the wok, no need to adjust and control the heat. The most important thing is the last two times."

"Two times?" Qin Huai listened completely.

"Guess why Sizzling Eel Paste is called sizzling oil. The soul of this dish is that after the thickening is finished and it's out of the pot, use boiling hot oil to pour on the eel shreds twice, three times is also fine, sizzle twice, and it's out of the pot and on the table."

"When the dish is served on the table, the hot oil is still jumping on the eel shreds, and the whole dish looks oily and bright, and the sauce color is very good. But it doesn't taste oily, and you don't have to be afraid of being hot. At this time, take chopsticks and clip it directly, stir it twice and enter the mouth; the temperature and taste are the best."

"That taste, fresh, sweet, and returning to sweetness. You might feel it's a bit sweet if you haven't eaten it, but I think Sizzling Eel Paste that is sweet is the most delicious! Returning to sweetness is the soul! I haven't eaten it for several months."

Qin Huai:...

No, you, the dignified young master of Huang's Restaurant, what have you been eating for these months? Why haven't you eaten any dishes for several months?

Qin Huai looked at Huang Anyao until Huang Anyao felt a little uncomfortable and asked: "What's wrong?"

"I feel you... are quite good at eating." Qin Huai didn't know how to say it.

He had heard some of Huang Anyao's gossip from Dong Shi, all limited to bad marketing plans. Qin Huai actually didn't know much about this person, only knowing that although Huang Anyao was Huang Shengli's only son, he had no interest in learning to cook, and even had no interest in managing the restaurant and taking over his own family's industry.

Of course, it couldn't be said that he had no interest at all; it was mainly that he didn't have this ability.

Although Huang Anyao studied financial management in university, it was obvious that he didn't learn it well. Dong Shi said that he was a good person with a good personality, but he was essentially a homebody, didn't like going out much, and naturally didn't like socializing with people.

Socializing with guests and communicating with suppliers were actually forcing himself.

Although he was the young master of Huang's Restaurant in name, he was actually just a mascot young master. Everyone knew very well that the future of Huang's Restaurant would not be handed over to him. Huang Jia was Huang Shengli's nailed-down heir and the future backbone of the restaurant. Huang Anyao was likely holding shares and waiting for dividends, at most participating in management.

This kind of drama where the apprentice inherits the mantle and the son loses power should be a wonderful tearing drama if placed in a normal wealthy family. After all, Huang's Restaurant was also a resounding large restaurant in Gusu, with a high market value, and the revenue in previous years was also very considerable, worthy of a hearty tearing.

But Huang Anyao accepted it well.

In Dong Shi's words, he didn't know what Huang Anyao was busy with every day. Ever since the last marketing completely failed, Huang Anyao became elusive. If there were good dishes, he would rush over to eat two bites; if there were no good dishes, he wouldn't be seen for days, and he didn't participate much in the management of Huang's Restaurant.

"I also think I'm quite good at eating." Huang Anyao nodded, "Although I don't like cooking and have no talent for learning to cook, and can't eat this bitterness, I have loved eating the dishes my dad made and the snacks my uncle made since I was a child."

"Did Siyuan tell you that I live in the residential complex where he opened his pastry shop, and I go to his shop to buy snacks every morning." Qin Huai: 6

"I'm not afraid to tell you, I don't want to manage the restaurant at all, nor do I want to study management further. I just want to go to Zhiwei to be a freelance writer. My dream is to become a person like Mr. Xu, eating everywhere in the world, discovering food in various places, and when I am in my 40s, founding my own food magazine and becoming a food critic famous in the industry." Huang Anyao said with longing.

Qin Huai didn't understand a word: "What is Zhiwei? Is it a food magazine? Who is Mr. Xu? A very famous food critic?"

Huang Anyao:?!

"You don't know Zhiwei?!"

Qin Huai shook his head.

"You don't know Xu Cheng?!"

Qin Huai continued to shake his head.

Huang Anyao was completely shocked. He didn't expect that a chef, a chef whose pastry level was so high that he could make the fermented rice steamed buns, Three-Diced Baozi, Five-Diced Baozi, and strange Chen Pi tea in the afternoon, didn't even know who Xu Cheng was.

Huang Anyao knew that Qin Huai was a wild path, but he didn't expect him to be so wild.

No wonder his dad wanted to take the initiative to invite Qin Huai to Gusu and let the world see him.

Huang Anyao could only popularize basic common sense in the culinary world to Qin Huai.

"Zhiwei" was the most famous food magazine in the industry. It had been founded for several years. At first, it was published once a month, and now it is published once every two months.

Getting on "Zhiwei" was the dream of almost all chefs, because as long as you got on "Zhiwei", it meant you had obtained the affirmation of the famous food critic Xu Cheng. "Zhiwei" was sold in several countries around the world, and its influence and authority were extremely great.

No matter which country's chef you were, even if you were just a chef in a street stall in a small country whose name you hadn't even heard of, as long as you got on "Zhiwei", you would immediately be sought after by diners around the world. The loyal fans of "Zhiwei" would buy air tickets without hesitation to go to this small country to taste the food hidden in the streets and alleys.

The reason why Huang's Restaurant was a resounding large restaurant recognized locally was because Huang Shengli was on the 7th issue of "Zhiwei". Although it was not the cover, the article was written by Xu Cheng, and the gold content was very high.

In that article by Xu Cheng, he used a large amount of space to praise Huang Shengli's Three-Set Duck and Sizzling Eel Paste, making these two dishes the well-deserved signature dishes of Huang's Restaurant. Until now, many diners mentioned Huang's Restaurant, and the first reaction was:

Going to Huang's Restaurant, of course, you have to eat the Three-Set Duck and Sizzling Eel Paste made by Master Huang Shengli; that was praised by Mr. Xu on "Zhiwei".

This shows the influence of "Zhiwei".

And Xu Cheng himself, besides being the founder of "Zhiwei" and a famous food critic, was also a mediocre rich n-generation, managing the huge assets left by his father while managing "Zhiwei".

It can be seen that being a food critic and writer still requires a certain financial support.

After all, eating all over the world is not something that can be done with a pen and a backpack; it also requires a card that can't be swiped out.

After listening to Huang Anyao's popular science, Qin Huai felt that Huang Anyao was a person with dreams.

He just searched for Xu Cheng's assets on the Internet, and compared to Xu Cheng, Luo Jun was just a mediocre Bifang.

"Being a food critic sounds good, but Master Huang, he..."

Before Qin Huai finished speaking, he heard a sizzle.

Fragrant!

Fragrant!

Garlic fragrance, oil fragrance, winter bamboo shoot fragrance, eel shred fragrance were all mixed together, rushing toward his face.

Qin Huai no longer had the extra mind to chat.

Because what followed was all kinds of fragrance.

Meat fragrance, fish fragrance, sweet fragrance, salty fragrance...

Qin Huai understood for the first time what it meant because he hadn't seen it, so his brain couldn't render the picture.

Huang Shengli's full-voiced voice came: "Sizzling Eel Paste is out of the pot! What time is it? Yo, it's 8:10 already, the dishes are all done, right? Where is Xiao Qin? Where is Anyao? Call them, time to eat!"

(End of chapter)