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

Chapter 1224, page 1213. The Hundred Flowers River Regiment: It's too hard for fishermen.

"This is... the Hundred Flowers Jiang Troupe?"

It was Chef Liang again, a man of great experience and knowledge, who was the first to name the dish.

However, his tone carried a hint of doubt.

"Old Liang is truly knowledgeable; this dish is indeed Hundred Flower River Catfish."

"The fish used is the Yangtze River catfish, one of the four delicacies of the Yangtze River, which is produced in the clear deep pools of the Lesser Three Gorges in Pingqiang, Leshan."

"Because the Pingqiang Lesser Three Gorges section of the Minjiang River is located within the Minjiang Long-snout Catfish National Aquatic Germplasm Resources Protection Area, it is a year-round fishing ban area, and fishing and angling are completely prohibited in natural waters."

"Baihua Jiangtuan can only be selected from wild Jiangtuan weighing over 1.5 jin in this water area, so our Jiweilou specially sent people to the deep pools of the tributaries outside the protected area to abide by the rule of one rod and two hooks, and a daily limit of 5 jin of fish."

"So these two orders of Baihua Jiangtuan fish today were brought back from our fishing trip to Leshan yesterday, and we rushed back tonight..."

The waiter's tone was full of resentment when he mentioned this.

"Pfft~~" Everyone present couldn't help but burst out laughing.

It's not that I'm gloating, it's just that it's so funny.

A large restaurant traveled hundreds of kilometers to fish in order to obtain ingredients.

"Wait a minute, didn't Cat Head have bait? How come he only caught two?" Liang Yue noticed something interesting.

Cat Head's bait has caused quite a stir. He fought a battle with the National Angling Association, which was also Cat Head's battle to make a name for himself, his first battle after opening.

Although it was later banned in all fishing competitions.

Even Tianhan's own fishing competitions don't allow it.

Fishing grounds don't allow its use either; you have to pay extra to use it.

Even anglers don't use it much, because although they don't get skunked, it's not very interesting.

The main reason is that it's expensive.

Bait is expensive, and groundbaiting is even more expensive. Throwing in a hundred or so pounds of groundbait and catching a dozen or so pounds of fish is certainly satisfying, but carrying a hundred or so pounds of stuff into the wild is really tiring...

"We used cat-head bait," the waiter admitted directly. "Twenty people caught a hundred pounds of fish, but only two suitable catfish. There were too few catfish left over from the tributary pools..."

This... is even funnier.

Boom! Boom! Boom! Twenty people were sent out to fish, using the most expensive bait, creating a feeding area that would suffocate the fish, setting up the most expensive fishing rods, and attaching the most suitable hooks.

The fish took the bait with a swish, and in the blink of an eye, a five-pound fish was caught. After laying it out for a closer look, it became clear that it was a real catch.

Wow, they have all kinds of fish, except for the catfish...

It sounds so sad, so pitiful, but I also want to laugh.

Of the two only seedlings, one is now on the table.

It has been transformed into a classic Sichuan dish known for its exquisite craftsmanship – Baihua Jiangtuan (Hundred Flowers River Fish).

Using freshwater delicacy, river turtle, as the main ingredient, the dish is presented as a visual and gustatory feast, showcasing the "abundance of fresh fish and the abundance of floral patterns" through exquisite knife skills and steaming techniques.

It also embodies the cultural essence of Sichuan cuisine: "one dish, one style".

This is also a beautiful dish.

The dish "Hundred Flowers River Catfish" combines the names of both fish and flowers in its name.

The flowers are definitely not radish flowers used for decoration.

It's not a real flower either.

It's actually fish meat flowers.

Take cleaned fish meat and pork fat in a 3:1 ratio and pound them into a paste. Add egg white, starch, and scallion and ginger water and stir to make "fish paste". Fill the fish paste into a small, greased round dish, and arrange red pepper strips, cilantro leaves, and goji berries into flower shapes such as plum blossoms and chrysanthemums. Steam over low heat for three minutes to set the shape.

Steaming is also the essence of this dish.

Steaming locks in freshness.

The catfish should be steamed over high heat for 12 minutes until the flesh becomes translucent.

In addition, it is important to ensure that the fish is cooked with sufficient steam and heat, and that the fish skin is not broken and the fish meat is not overcooked.

This is another dish that tests one's skill in controlling the heat.

Moreover, there's a finishing touch of broth: the original juice from steaming the fish is mixed with chicken broth and soy sauce, brought to a boil, the foam is skimmed off, and then poured over the fish plate.

Finally, place the steamed pigeon eggs and fish paste evenly on both sides of the fish.

A whole catfish, weighing one and a half pounds, lies on its side in the dish in the shape of a gold ingot. There is also a layer of fish soup in the dish, which is so clear that you can see the bottom, as if the fish is swimming in the water.

The dish contains not only a fish, but also marigolds floating on both sides, their tender yellow and gold hues adding a touch of elegance to the dish.

Several pigeon eggs were scattered in the soup base, like pearls. It resembled a three-dimensional traditional Chinese painting.

Eh? ?

Eh? ?
"Why are there marigold flowers? And yellow fish meat?" It was Old Liang again who was the first to notice something was wrong.

"This is the part that Master Xu improved," the waiter immediately replied, and then added, "The marigold paste is made from the yellow catfish meat from Ping'an Ditch. The yellow catfish meat is naturally a pale yellow color. The fish meat is fried in oil beforehand at a very fast speed to color it. Then it is pounded into a paste and mixed with pork fat, which naturally turns it into a tender yellow color. The gold color on the edges is actually the fish skin."

It's Ping'an Ditch again.

I've heard so much about how good things are in this place that I'm tired of hearing about them.

Upon hearing that it was the yellow catfish from Ping'an Ditch, Liang Yue immediately understood.

He didn't even touch the Jiangtuan with his chopsticks, and quickly snatched back a marigold flower.

It really looks like a marigold or a chrysanthemum, with layers upon layers. It's amazing that fish meat can be made into the shape of a flower, like a work of art. I can't bear to eat it.

Xiang Boming is willing to give it up.

He reached directly into Liang Yue's bowl with his chopsticks and picked up the marigold flower in half.

I casually took half of it back.

He casually brought back his girlfriend's adorable yet fierce gaze.

This little thing is so fun.

Alas, the beautiful marigolds have been ruined.

Well, then we'll just have to eat it.

Pick up half a marigold flower and put it in your mouth.

huh~~
The intense, fresh, and unique flavor of river fish fills your mouth.

Because it's fish paste and not pure fish meat, it has a smooth and moist texture, even more tender than eating fish meat alone.

There's also a subtle crispness and a unique aroma from being deep-fried.

The outermost layer of fish skin is bouncy and has a gelatinous texture.

The contrast is very strong, with a great deal of depth.

So this is the legendary yellow catfish from Ping'an Gou, where it's impossible to book a table!

I finally got to taste it, and it truly lived up to its reputation.

good to eat.

Take another bite of the river catfish.

The initial taste is the unique sweetness of freshwater fish, and the flavor becomes even purer after steaming.

The fish skin is soft and glutinous like jelly, and the fish meat is tender and smooth like solidified fat. If you savor it carefully, you can feel the lingering freshness and aroma.

And it's not fishy at all; it's good fish, and it tastes great.

A delicious dish...

A few scattered dots, a river catfish, more than ten marigolds, and a few decorative pigeon eggs.

It was swept away in an instant.

It is sweet and delicious with a lingering aftertaste.

My tongue had been thoroughly irritated by so many spicy Sichuan dishes before.

After the delicious Hundred Flower River Fish dish served as a buffer, everything seemed to calm down, and we awaited the final three main dishes...
-
After the empty disk is removed.

The waiter brought out a circle of light tea.

It is the famous Qinba mist of Tianhan.

Tea gardens are mostly distributed among mountain peaks, with fertile soil, and tea trees grow in the clouds and mist all year round, in a stable and humid environment.

The brewed tea has a bright green color and a rich chestnut aroma.

This tea is also meant to help everyone savor the taste in their mouths, soothe their mind and appetite.

In anticipation of the most important main dish.

The last three dishes will take a while to arrive.

Let's take this opportunity to chat...

(End of this chapter)