Abandoned the Immortal Cultivator, returned to his hometown to farm and sing

Chapter 1221, Section 1210: Embracing the Seat
If Liang Yue's opinion on the cold-cooked rabbit was simply that it tasted good...

When the plate was turned around, the grandfathers across the table were amazed after tasting it.

His expressions were incredibly exaggerated: "Wow!", "Amazing!", "Xu Ze truly lives up to his name!", "The Ghost Chef lives up to his reputation!"

This puzzled Xiang Boming and his group greatly.

Aren't you all gourmets?
They must have tried all kinds of delicious food.

Why are you so shocked?

Have you never bought the cold-cooked rabbit with the cat head logo?

I've never bought it before.

Given their age and social standing, and their preference for fine and delicate cuisine, how could they possibly buy vacuum-packed pre-cooked meals?

I've never tried chili sauce, konjac noodles, or lollipops; I'm too old for that.

So today's meal can be described as a baptism for their taste buds and a shock to their spirits.

I was absolutely shocked.

They were much more exaggerated than Liang Yue and Xiang Boming.

Xiang Boming has already started focusing on garlic-flavored pork belly, while the people across the street are still savoring the taste...
-
Picking up a slice of pork belly with minced garlic, Xiang Boming recalled what the grandfathers had said earlier.

Is Master Xu's knife skill lacking?
This piece of flesh is over 20 centimeters long and as wide as a palm.

These slices of meat are so big, they're so thin you can see through them.

You call this knife skills?

The three basic skills of cooking are knife skills, heat control, and seasoning. Although Chef Xu is known for his heat control and seasoning, he has been practicing these skills since childhood. His knife skills are not good, which is only relative.

If he had a personal panel, Chef Xu's cooking skills would be 95, seasoning skills 92, and knife skills 85.

Among a group of chefs in their sixties and seventies, he stood out from the crowd.

Slicing a piece of meat as thin as a cicada's wing is a piece of cake.

What's even more amazing is that this thin slice of meat is entirely white meat, with not a single lean piece.

It held in place for a long time, yet it wouldn't break.

Even after being rolled up in a dipping sauce made with minced garlic, chili oil, and soy sauce, it still didn't break.

How is this done?
So magical!!
Speaking of fatty meat.

Many people don't like to eat it, finding it greasy and feeling nauseous for most of the night after eating just one piece.

But you have to find something delicious.

For example, this sliced ​​pork belly with garlic sauce.

It doesn't have a soft, mushy texture when you put it in your mouth; it doesn't melt instantly. It has a bit of chewiness, and the more you chew, the more fragrant it becomes, with a hint of alcohol.

It's simmered slowly in Shaoxing wine, which washes away the grease, but it's not overcooked yet.

The control of the heat is amazing.

The joy of swallowing a mouthful of fat...

"Wow, this garlic is something else!" came another exclamation from across the street.

Xiang Boming looked up and saw that the plate had been turned around, and the plate of garlic-flavored pork belly was right in front of Old Liang.

There was still grapefruit juice on the corner of his mouth, so he must have eaten a piece as well.

But at this moment, the chopsticks were pointing at the dipping sauce dish.

To be precise, it refers to the minced garlic in the dipping sauce.

What's wrong with this group of people?

Why are you making such a fuss? It's just garlic, isn't it?
Old Hou, who was next to Old Liang, was also curious, "What's wrong with the garlic? What difference could there be?"

As he spoke, he picked up a piece of white meat, dipped it in the sauce, but didn't eat it; instead, he put it in his own small bowl.

Pick up a small piece of minced garlic from the white meat and put it in your mouth.

Take a sip, lick it, chew it.

"Cock-a-doodle-doo~~" It turned into a big rooster.

"Interesting, really interesting, it's fresh garlic."

"nonsense."

"Xingping purple-skinned garlic".

"Nonsense, this is southern Shaanxi, it's all Xingping garlic." "Strong flavor."

"Nonsense, anyone can taste the difference."

Old Liang's string of nonsense confused Old Hou.

This drew curious glances from the crowd, who wondered what the two were arguing about.

And then, Liang Yue was about to cry, "I couldn't taste it..."

Xiang Boming nodded perfunctorily, "We're just ordinary people, we don't have strange tongues."

"You mean the God Tongue?" Liang Yue's eyes lit up. "Grandpa Liang and Grandpa Hou can have their clothes ripped off?"

"Sigh." Xiang Boming rolled his eyes more today than he usually does in a month. What is his girlfriend thinking?

I shouldn't have dragged her to watch "Food Wars!" after get off work when I had nothing to do.

You should also watch fewer shows like "MasterChef Junior" and "Little Chef Fu Gui".

What if she suddenly wants to eat "Rising Dragon Dumplings," "Miracle Comet Fried Rice," or "Magic Panda Mapo Tofu" someday...?

“It’s all about a sensitive tongue; chefs all need a good tongue.” Xiang Boming said, then thought for a moment, “The same goes for gourmets.”

However, the palate of Mr. Hou, this gourmet, is clearly not as discerning as that of Mr. Liang, this chef.

"Didn't you taste that, besides being strong, this garlic flavor is also mild? And there's no bitterness at all."

Professor Liang revealed the answer.

Everyone looked confused.

"Garlic can taste bitter?" "It seems so, rotten garlic is bitter." "Even fresh garlic, not rotten garlic, can taste bitter?" "It probably does, but most people can't taste it?" "A strong flavor and a mild flavor, isn't that contradictory?"

Suddenly, everyone became curious and started working with the garlic.

A plate of garlic-flavored pork belly was devoured in no time, leaving even the dipping sauce dish spotless.

There are only eighteen pieces in total, one for each person.

After tasting it carefully, it did feel different, but only Mr. Liang could tell exactly how.

However, even though Old Liang could taste the difference, he didn't know why.

There are so few scallions, ginger, and garlic growing under the trees, let alone those nourished by spiritual energy. This place is unique and has no other branches.
-
This discovery shows that Mr. Liang is truly a person who enjoys offering guidance and answering questions.

You can ask him any question, and he'll love to answer them.

"Why is this spicy chicken so soft?"

"Rongzhou spicy chicken is like this. It is steamed, cooled and sliced. You can taste the sauce poured on top, which is made with chicken broth from the chicken itself."

"The shredded beef smells so good, and it's so thin you can see your reflection in it."

"That's why it's called 'Lantern Shadow Beef'. It's first braised and then roasted, so the flavor doesn't come from the surface seasoning, but from the meat itself."

"Grandpa Liang, there's something in the pig's ear that tastes weird, like ginger shreds, but not quite."

"Haha, that's young ginger, fresh young ginger, the signature seasoning of Shandong cuisine. Shandong cuisine has three quick steps: quick chopping, quick stir-frying, and quick serving. The most important thing is how to process this young ginger, how to turn its spiciness into a mellow and fragrant flavor. I wonder if Chef Xu can't resist making young ginger frog today. If he does, the taste, tsk tsk~~"

Unfortunately, I didn't prepare baby ginger frogs today.

Instead, it's stir-fried pork throat with young ginger.

Slice the beef throat, marinate it with cooking wine, then stir-fry it with young ginger, Sichuan peppercorns, and pickled peppers over high heat for ten seconds before serving.

The spiciness of young ginger, the sour aroma of pickled peppers, and the numbing sensation of Sichuan peppercorns create a triple layer of flavor, a system also known as "three layers of ginger spiciness".

Spicy sauce wrapped around yellow throat.

One bite and you get a crisp, spicy, and numbing sensation. The sour, numbing, and spicy flavors overlap three times in your mouth, each time more stimulating than the last.

Add a sip of wine, and slurp it down—oh my, that's so refreshing!

Unfortunately, there are too few.

One round, one person, one chopsticks—just as the craving was starting to build, it was gone.

Sigh, it's like garlic-flavored pork belly, cold-served rabbit, shredded beef, and sliced ​​beef and tripe in chili sauce...

Fortunately, the hot dishes had already arrived.

The dishes were served one by one.

The disappointment of the previous dish was immediately overshadowed by the new dish that followed.

It has become a new regret...

(End of this chapter)