Anti-Japanese War: Starting from Yaobai

Chapter 2804: Life and Death Stove!

At this time, Kujo Miyakita had completely fallen into a state of madness.

He could not get over the defeat at Phoenix Mountain.

They are also unable to face the accusations and criticisms that are coming.

So under this kind of mental pressure, he collapsed and became insane, and was on the way to becoming a lunatic.

However, at this moment, Kujo Miyakita was enjoying himself very much and seemed to have forgotten what he was about to face.

Meanwhile, the chefs had stopped fighting and were busy cooking.

Although they didn't have a watch, they knew that there were probably less than ten minutes left. They had to serve their best dishes to Kujo Miyakita as soon as possible, hoping that he would be satisfied.

No, I must make him satisfied!

At this time, in the backyard of the Japanese military headquarters in Songyuan, the flames of the stove were more than three meters high. The atmosphere of tension and busyness filled the air, and every second seemed like a race with death.

Lao Zhang, whose real name is Zhang Jie, was the head chef of "Yun Yue Lou" in Songyuan City and was quite famous in Songyuan City.

He was concentrating on handling a bass at the moment.

Although his hands look fat, his knife skills are extremely agile.

The blade moved quickly across the fish body, like flowing water. With just a few strokes, the fish meat was cut into slices as thin as a cicada's wing.

However, the high-speed knife skills also caused his forehead to be instantly covered with beads of sweat the size of beans, which slid down his cheeks. It was obvious that although the knife skills were exquisite, they were also very energy-consuming.

But he didn't even bother to wipe it. His eyes were fixed on the fish in his hand, as if the fish in front of him was the only thing in the world.

He thought to himself that this "steamed sea bass" was his best dish, and he had to satisfy Kujo Miyakita, otherwise he and his assistant would probably die. He had seen the ferocity of the Japanese.

At that time, Zhang Jie was just a kitchen helper, and two Japanese soldiers entered "Yun Yue Lou" drunk.

As soon as they entered the door, they started shouting for wine and food.

The shopkeeper hurried over with a smile on his face, bowing and nodding to serve.

After a while, the food and wine were served, and the two devils began to eat and drink.

They ate and drank, becoming more and more excited the more they drank, and kept swearing.

After three rounds of drinks, one of the Japanese soldiers suddenly stood up, pulled out the gun from his waist, waved it in the air, and shouted loudly that he wanted to compete with the other Japanese soldier in shooting.

The other Japanese soldier was not to be outdone. He also picked up a Type 38 rifle that was standing nearby, and the two began to fight with each other in the restaurant.

They used the tables and chairs in the restaurant as targets and fired at them at random. Bullets flew in the air, scaring the guests so much that they screamed and ran away.

The shopkeeper was so frightened that his face turned pale. He hurried forward to dissuade them, but the two devils didn't listen at all. Instead, they kicked the shopkeeper to the ground.

They continued to shoot indiscriminately in the hotel, leaving bullet holes all over the walls and pillars.

At this moment, a young man, only sixteen or seventeen years old, hid under the table because he was too scared.

But one of the Japanese soldiers was sharp-eyed and saw him, and actually shot him directly. The guy fell in a pool of blood before he could even scream.

The blood splashed on the devil's face, but he laughed out loud, gave the other devil a thumbs up, and shouted, "Yoshi, Yoshi!"

So Zhang Jie knew very well that these devils were inhumane and did not regard the Chinese as human beings at all.

In their eyes, the lives of Chinese people are like grass. Thinking of this, Zhang Jie couldn't help but speed up his hands again.

At the same time, Li Changchun was also busy working nearby.

He is a young and promising chef at Jinhua Restaurant. He just got married this year and his child is just over one year old.

So he didn't want to die yet, and the dishes he cooked were a bit troublesome.

Because what he was going to make was actually a classic delicacy - sweet and sour pork ribs.

In his impression, this is the Japanese's favorite dish.

So he felt that as long as he worked hard enough, he would be able to satisfy the Japanese.

He skillfully stir-fried the ribs in the pan. The ribs rolled and jumped in the pan, making a sizzling sound, as if they were singing happily.

Under the high temperature, the sugar color gradually turned into an attractive golden color, exuding a rich aroma that filled the entire courtyard. The Japanese soldiers on the side smelled the aroma and couldn't help swallowing.

But Li Changchun didn't notice it at all, because his eyes were fixed on the changes in the pot, adjusting the heat from time to time, for fear of missing any moment that would make the dish more perfect.

He thought to himself that he must make the food taste better than usual, maybe this way he could get out of the devil's cave!

On the other side, Wang Baichuan, who is nearly 60 years old, is carefully carving a fruit platter.

Master Wang felt that the Japanese must have eaten a lot of fish and meat, and the chefs present all mainly used vegetables and meat.

This gave him the opportunity.

So he, who used to be the chef of "Fu Man Ju" in Shanghai, decided to take a risk and find a new way.

He held a small fruit knife and skillfully carved exquisite patterns on fruits such as watermelons and cantaloupes.

Sweat soaked his back, but he was unaware of it. He was only focused on the work in his hands, striving to achieve perfection in every detail.

Li Shuying, the dim sum chef of "Xiang Manyuan", is also taking a different approach.

She didn't cook either, but was making an exquisite dessert - osmanthus cake.

She mixed glutinous rice flour, sugar and osmanthus honey together, kneaded it into a smooth dough, and then divided it into small pieces and put them into molds to compact them. She strived to keep the appearance of each piece of osmanthus cake consistent, so as to grab a first-hand advantage visually.

Moreover, osmanthus cake can relieve greasiness and fill the stomach. She thinks the Japanese should be satisfied with this dessert after the meal.

As time passed, the atmosphere in the yard became more and more tense. Everyone's movements became faster, as if driven by an invisible force.

Finally, at the last moment of the countdown, each chef completed his masterpiece.

Zhang Jie placed the processed sea bass on a beautiful porcelain plate, poured a special sauce on it, sprinkled it with emerald green onions and bright red chili shreds, and the steamed sea bass was ready.

This dish is as white as jade, the sauce is bright red and attractive, and the embellishment of chopped green onions and shredded chili peppers adds a bit of vitality.

The fish meat is tender and juicy and melts in your mouth. The delicious sauce and the sweetness of the fish meat blend perfectly, leaving you with an endless aftertaste.

Li Changchun served the fried sweet and sour pork ribs, placed them in a unique bone china plate, sprinkled some white sesame seeds on it, and a dish of "Sweet and Sour Pork Ribs" was presented to everyone.

Wang Baichuan's fruit platter was also completed. He carefully placed the carved fruits on a crystal plate. The colors were bright and eye-catching, like a beautiful painting.

Li Shuying's osmanthus cake is also ready. She gently takes the osmanthus cake out of the mold, places it neatly on a plate, and sprinkles some dried osmanthus flowers on it, making the fragrance overflow!