The first thing I did was to find out

Chapter 145 The Young Master’s Dream
What Qin Huai didn't know was that the three-piece duck was just an appetizer for tonight.

Although the three-piece duck is difficult and has a high level of style, it is not Huang Shengli's best dish. Huang Shengli is actually best at deep-fried eel paste, followed by braised silver carp head.

Like the three-piece duck, the braised silver carp head is theoretically a soup dish. The common feature of soup dishes is that they take a very long time to prepare, unlike the fried eel paste, which can be served out of the pot with a sizzling sound the moment it is put into the pot.

Huang Shengli was almost operating on two fronts. The three-piece duck had just been put into the pot, and the silver carp head was about to be steamed in the pot.

Huang Anyao is a qualified commentator.

"My father is also good at stewing silver carp heads. Silver carp heads should be weighing three pounds. If they are too big, the meat will not be tender enough. If they are too small, there will be too many bones and it will be troublesome to remove them, and they will not be satisfying to eat."

"The most important thing about this dish is its freshness. Don't think that the silver carp head is chopped up, sprinkled with some green onions, ginger and garlic, and steamed in a pot, which seems to be nothing special. This is the step that makes it freshest."

"After the fish head is steamed, remove the fish bones, put lard in a hot pan without frying, pour in the sliced ​​mushrooms, winter bamboo shoots, ham and the broth from the previous steaming of the fish head, use the original broth to dissolve the original food, and then put the fish head in to cook."

"The lard and fish soup are the most important. The soup cooked with lard is fragrant and smooth. Don't think the fish soup is fishy because it is made from the steamed silver carp head. When it is mixed with lard and cooked with those ingredients, the most delicious flavor of the silver carp can be brought out."

"Oh, yes, there are also dried scallops. You see, the dried scallops in that small bowl over there have been soaked in advance, and the soaking water should be poured in together when the time comes."

"When the time comes, the flavors of river freshness, seafood, mountain delicacies, and land freshness will all come together, and that's the flavor."

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

"Not to mention the fried eel paste, that's my dad's specialty!"

"You are not here at the right time. It is already autumn. Eels are best eaten in spring and summer. Eels in spring are the most tender, while eels in summer are the fattest, with fewer bones and more meat. In comparison, I still prefer eels in summer."

"My dad is going to cook so many dishes today, and the fried eel paste will definitely be the last one to be cooked. When you see it, you will know that some of these dishes must be cooked with lard to be fragrant."

"It's fried eel paste. Did you see that the eels have been processed over there? Put the half-pound eel meat into the pot and blanch it until it's 80% done, then blanch it again with soy sauce and light soy sauce to color it and add flavor. In fact, the whole process is very simple, just like ordinary stir-frying. There is no need to stir the wok or adjust the heat. The most important thing is the last two steps."

"Twice?" Qin Huai heard it completely.

"Guess why fried eel paste is called fried oil. The key to this dish is to pour boiling hot oil over the eel shreds twice or three times after thickening. It will sizzle twice and then be served."

"When the dish is served, the hot oil is still jumping on the eel shreds. The whole dish looks shiny and the sauce color is very beautiful. But it doesn't taste greasy, and you don't have to worry about it being too hot. At this time, just pick it up with chopsticks, stir it twice and put it in your mouth. The temperature and taste are the best."

"The taste is fresh, sweet and refreshing. If you haven't tried it, you might think it's a bit sweet, but I think the sweet fried eel paste is the best! The refreshing taste is the soul! I haven't had it for several months."

Qin Huai:......

No, what on earth have you, the young master of Huang's Restaurant, eaten in the past few months? How come you haven't eaten any food for several months?

Qin Huai looked at Huang Anyao, and felt a little uncomfortable seeing Huang Anyao, so he asked, "What's wrong?"

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

He had heard some gossip about Huang Anyao from Dong Shi, but it was limited to bad marketing plans. Qin Huai didn't know much about this person. He only knew that although Huang Anyao was Huang Shengli's only son, he had no interest in learning cooking, and even had no interest in running a restaurant and taking over his own business.

Of course, it cannot be said that I have no interest at all, but the main thing is that I don’t have the ability.

Although Huang Anyao studied financial management in college, he obviously did not learn it well. Dong Shi said that he was a good person with a good personality, but he was essentially a homebody and did not like to go out, and naturally did not like to socialize with people.

Socializing with guests and communicating with suppliers are actually a bit of a forcing process.

Although he is the young master of Huangji Restaurant in name, he is actually just a mascot young master. Everyone knows that the future of Huangji Restaurant will not be handed over to him. Huang Jiacai is the heir of Huang Shengli and the future leader of the restaurant. Huang Anyao is likely to receive dividends such as shares and participate in management at most.

This kind of drama where the apprentice inherits the mantle and the son loses power should be a wonderful quarrel in a normal wealthy family. After all, Huangji Restaurant is also a well-known restaurant in Suzhou, with a high market value and considerable revenue in previous years, which is worth a hearty quarrel.

But Huang Anyao accepted it well.

In Dong Shi's words, he didn't know what Huang Anyao was busy with every day. Since the last marketing failed, Huang Anyao became elusive. He would come to eat a few bites when there was good food, and he would not be seen for a few days when there was no good food. He didn't participate much in the management of Huang's Restaurant.

"I think I'm a good eater too." Huang Anyao nodded. "Although I don't like cooking, I don't have any talent for cooking, and I can't bear the hardship, but I have loved the dishes cooked by my father and the snacks made by my uncle since I was a child."

"Has Siyuan ever told you that I live in the neighborhood where he runs a pastry shop? I go to his shop every morning to buy pastries." Qin Huai: 6
"I'm not afraid to tell you that I don't want to run a restaurant, nor do I want to study management. I just want to be a freelance writer at Zhiwei. My dream is to become someone like Mr. Xu, eat all over the world, discover local delicacies, and when I'm in my 40s, start my own food magazine and become a well-known food critic in the industry." Huang Anyao said with longing on his face.

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

Huang Anyao:?!
"You don't know the taste?!"

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 with such superb cooking skills who could make the fermented glutinous rice steamed buns, three-diced buns, five-diced buns and strange tangerine peel tea like those in the afternoon, didn't even know who Xu Cheng was.

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

No wonder his father took the initiative to invite Qin Huai to Gusu and let the world meet him.

Huang Anyao could only tell Qin Huai about the basic knowledge of the chef world.

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

Being featured in the Taste magazine is the dream of almost all chefs, because being featured in the magazine means that they have been recognized by the famous gourmet Xu Cheng. The magazine is sold in several countries around the world and has great influence and authority.

No matter which country you are from, even if you are a chef in a small street stall in a small country whose name you have never heard of, as long as you appear on "Taste", you will be immediately sought after by foodies all over the world. The loyal fans of "Taste" will not hesitate to buy a plane ticket to this small country to taste the food hidden in the streets and alleys.

The reason why Huang's Restaurant is recognized as a famous restaurant in the local area is because Huang Shengli was featured in the 7th issue of "Zhiwei". Although he was not on the cover, the article was written by Xu Cheng and is very valuable.

In Xu Cheng's article, he used a lot of space to praise Huang Shengli's three-piece duck and fried eel paste, making these two dishes the well-deserved signature dishes of Huang Ji Restaurant. Until now, when many diners mention Huang Ji Restaurant, their first reaction is:

When you go to Huang's Restaurant, you must try the three-piece duck and fried eel paste made by Chef Huang Shengli, which Mr. Xu praised in "Zhiwei".

This shows the influence of "Knowing Taste".

Xu Ben is not only the founder of Zhiwei and a famous gourmet, but also an ordinary second-generation rich man. While running Zhiwei, he is also managing the huge assets left by his parents.

This shows that being a gourmet and a writer still requires certain financial support.

After all, eating around the world is not something that can be achieved with just a pen and a backpack, you also need a card that can be swiped endlessly.

After listening to Huang Anyao’s science popularization, Qin Huai felt that Huang Anyao was a man with great dreams.

He just searched Xu Cheng's assets on the Internet. Compared with Xu Cheng, Luo Jun was just an ordinary Bifang.

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

Before Qin Huai finished speaking, he heard a crackling sound.

Fragrant!
The aroma is delicious!

The aroma of garlic, oil, winter bamboo shoots and shredded eel all mixed together and hit you in the face.

Qin Huai no longer had the energy to chat.

Because what follows is a variety of incense.

Meaty, fishy, ​​sweet, salty...

For the first time, Qin Huai understood what it meant that his brain could not render an image because he had never seen it before.

Huang Shengli's energetic voice came: "The fried eel paste is out of the pot! What time is it? Oh, it's already 8:10, the dishes are all ready, where's Xiao Qin? Where's An Yao? Call them up, it's time to eat!"

(End of this chapter)