1984: Starting from a bankrupt Sichuan restaurant

Chapter 194 Eel Noodles by the River, Who Can Stand This?! (Bonus Chapter 134 for Monthly Tickets)

"It's good enough if you can remember it. The skill of slicing eel is all about practice; you can't learn it overnight," Xiao Lei laughed, slicing as he spoke.

"To make Linjiang eel shreds, you should choose small eels weighing less than five qian (approximately 15 grams) with uniform size. This will result in a more delicate texture. Choosing the right eel is also key."

"Master, are these eel bones fried?" Zhou Yan asked. When he ate Linjiang eel shreds, the shopkeeper would also give him a side of crispy fried eel bones, saying that they were fried from the bones of the eel he ordered.

This is a side dish, similar to ordering roast duck and receiving a pot of duck carcass stew with pickled radish and duck carcass, and then having you pay extra to order a few more dishes for hot pot.

Of course, the eel bones are served as a complimentary side dish to accompany drinks, without any hidden ingredients.

It's quite fragrant.

"You even know about such a sophisticated way of eating?" Xiao Lei looked at him with some surprise.

Zhou Yan stared at him: "Even if you haven't eaten pork, you've seen pigs run, right? But Master, last time we went to your house for the New Year to eat Linjiang eel shreds, we didn't get to eat fried eel bones. Did you eat them all by yourself behind our backs?"

Xiao Lei said seriously, "Nonsense! How could I eat it all by myself? I used the eel bones to make broth, which I then used to cook eel shreds."

"Does adding broth make a big difference? Does adding water even matter?" Zhou Yan asked seriously.

"To be honest, there's not much difference." Xiao Lei laughed: "This dish uses a lot of ingredients, and the eel itself is of good quality. There's no point in simmering the eel bones in broth for three or four hours. It just wastes time. The eel shreds will be stale after three hours. It's putting the cart before the horse."

Zhou Yan laughed upon hearing this: "Then let's fry these eel bones and eat them."

"Yes, that's perfect with drinks," Xiao Lei agreed.

Once the eel shreds are prepared, place them in a large enamel basin and rinse them several times with clean water until the water is clear and the eel shreds look clean.

Cut off the head and tail of the eel bones and rinse them thoroughly with clean water.

The high price of eel shreds from Linjiang is justified. Wild eels are expensive to begin with, and the preparation method is too complicated and time-consuming, resulting in significant waste.

The eel strips peeled from this pound of eel probably amount to less than half a pound.

Zhou Yan could cook three dishes just by using the time it takes to boil and shred eel.

The dish of Linjiang eel shreds has only just completed the ingredient processing step.

Even if Zhou Yan learns this dish, he won't easily put it on the menu.

This would be a good opportunity to turn into a specialty store for Linjiang eel shreds, with dedicated staff to cook the eels and prepare the shreds, and a head chef in charge of cooking.

If the food tastes good and the price is high, as long as you can build a good reputation, you can make a lot of money.

It's not suitable for his small restaurant's menu, but if you learn it, it will be a unique skill.

In future family gatherings, there might be debate about who is in charge of twice-cooked pork, but when he makes Linjiang eel, everyone else will definitely have to step aside and beg him for a piece.

Is Eel Zhang considered a master of his craft?

He was still completely controlled by his master.

"Really deep-frying? That method uses a lot of oil." Xiao Lei asked Zhou Yan again, looking at him as he prepared to make the batter.

Zhou Yan waved his hand dismissively and said, "Master, is there anyone who's worried about using up oil when running a restaurant? Just do your thing."

"Okay." Xiao Lei responded and started mixing the batter, saying, "To make the eel bones crispy, this batter is key, just like with fried fish..."

Heat the wok and add plenty of oil, about half a wok of rapeseed oil, at least five or six pounds.

Once the oil temperature rises, add the eel bones coated with cornstarch slurry.

It's sizzling!

The eel bones sizzled in the oil, and the aroma of eggs, along with the fragrance of the eel bones, quickly filled the air as the color gradually turned yellow.

Remove the eel bones and fry them again in hot oil.

Repeat this process three times until the eel bones are fried to a golden brown and crispy.

"Look, this is what a good state looks like." Xiao Lei scooped out the eel bones and put them on two plates.

[An extremely good fried eel bone dish]

The assessment provides an evaluation.

It's a very high rating, second only to perfect.

"Let me try it!" Zhou Yan didn't stand on ceremony. He picked up a piece of eel bone with his chopsticks, blew on it slightly, and then fed it to his mouth.

Click!

The crispy texture is evident from the sound it makes.

The hard eel bones become exceptionally crispy after being deep-fried three times, yet they have a delicate texture and a unique flavor—salty, savory, and slightly numbing—that becomes more fragrant the more you chew.

"It smells so good! It's fried to perfection, crispy and delicate, and the more you chew, the more fragrant it becomes," Zhou Yan exclaimed.

“This dish is called ‘Dragon Bone’ on the menu. Don’t you think it’s delicious?” Xiao Lei said with a smile, picking up a piece and chewing it with a crunching sound. He looked at Zhou Yan and said, “I’m going to start cooking eel shreds. Why don’t you make some ramen? Two or three ounces each. Eel shreds from Linjiang are best eaten with noodles. We won’t need to cook any other dishes tonight.”

“Okay.” Zhou Yan nodded. He had actually thought of this too, and started kneading the dough to make ramen.

Zhou Momo had already run to the kitchen doorway, drawn by the aroma. She stood on tiptoe, gazing longingly at the two plates of fried eel bones on the stove, and asked curiously, "Brother, what's that?"

"It's fried eel bones," Zhou Yan replied with a smile while kneading the dough.

"Here you go, little one, have a bite," Xiao Lei said with a smile, placing an eel bone on Zhou Momo's plate.

"Thank you, Uncle!" Zhou Momo reached out and took the food, popped it into her mouth, and took a bite. With a soft crunch, her eyes lit up. "Wow, so crispy! So fragrant!"

Click!Click!
She nibbled on the eel bone like a kitten, chewing it bit by bit before swallowing it, enjoying it immensely.

After finishing his meal, he licked his lips and stared longingly at Xiao Lei.

"Want some more?" Xiao Lei asked with a smile.

"Mmm." Zhou Momo nodded her head and praised in her childish voice, "It's so delicious! Uncle is so amazing! Just as good as Guoguo!"

Xiao Lei: ...

This praise left him momentarily unsure whether to be happy or ashamed.

However, the little one's affection was written all over her face, and she had a sweet tongue, so who could refuse her? Xiao Lei picked up another eel bone for her and said gently, "Come on, have one more. You can't eat anymore. Fried food is easy to cause internal heat."

"Mmm, the last one." Zhou Momo reached out and took it, then sat down on the small stool next to her, chewing slowly in small bites, happily swinging her short legs.

Zhou Yan placed the kneaded dough aside, covered it with an enamel basin, and then went to the stove to watch his master make eel shreds.

The excess oil in the pot has been skimmed off, leaving only a little oil at the bottom. Add a spoonful of lard, and the rule of mixed oils takes effect again. This is probably the classic oil usage method in Sichuan cuisine.

Sauté scallions and ginger until fragrant, then add chopped fermented bean paste and stir-fry until the oil turns red. Next, add the previously prepared chili segments, pickled peppers, pickled ginger, and other ingredients and stir-fry until fragrant. Add water and bring to a boil. Once the broth has thickened, add the previously shredded eel and gently push it with a spoon so that the eel is submerged in the broth.

"It's a pity there are no lettuce leaves this season, otherwise adding some would be even better. Next, let's start seasoning. The ingredients are quite simple: a little pepper, a suitable amount of salt. The fermented bean paste and pickled vegetables are already salty, so you have to control the amount." Xiao Lei said while seasoning, "Bring it to a boil over high heat. After the broth has reduced a bit, add the previously prepared cornstarch slurry to thicken it, so that the eel shreds can be coated with the sauce. Once it reaches this consistency, it's ready to be taken off the heat."

The eel shreds were scooped out and placed into a large basin that was prepared on the side, filling it about halfway.

The pot next to it was already heating oil, using the rapeseed oil from frying the eel bones earlier, with half a spoonful of lard added as well.

Sprinkle a layer of mixed chili powder and sesame seeds on the eel shreds, and then pour hot oil over the surface spoonful by spoonful.

Just like making chili oil, the aroma of chili powder and sesame seeds is fully brought out without burning due to excessive oil temperature.

It's sizzling!

The hot oil sizzled and bubbled, releasing a fragrant aroma, and its color instantly turned a bright red.

While the oil is still bubbling, sprinkle a layer of patchouli on top, almost covering the entire bowl. The hot oil will soften it immediately. Then sprinkle a handful of tender green scallions, and a plate of Linjiang eel shreds is ready.

The kitchen doorway was crowded with people.

Qian Siyuan and Lin Zhiqiang arrived early, and Aunt Zhao, Comrade Lao Zhou, and Zhao Hong, who had just finished their lunch break, also peeked out curiously. Linjiang eel shreds are quite famous in Jiaozhou, but this dish can only be found in Jiaozhou's big restaurants and in Linjiang itself; most people haven't actually tried it.

"Come on, make way! Let's get the rice ready!" Zhou Yan carried a large bowl of Linjiang eel shreds out of the kitchen and placed it in the middle of the table.

Xiao Lei brought out two plates of fried eel bones and placed them on either side.

Qian Siyuan looked at the bowl of bright red eel shreds from Linjiang and felt his throat starting to itch, but it smelled so good!
It has a spicy flavor with a unique aroma.

Zhou Yan greeted him with a smile, "Mr. Qian, please sit down and try the Linjiang eel shreds made by my master. Is it the same as the one your mother remembers?"

"Okay, thank you both for your hard work." Qian Siyuan sat down, took the bowl and chopsticks handed to him by his secretary, and looked at the bowl of bright red vegetables, not knowing where to start.

He used a basin as tableware and placed it directly in the center of the table; he hadn't seen such a rough way of eating in a long time.

Everyone else stood there, looking at him with curiosity.

Xiao Lei said, "Mr. Qian, I've prepared four catties of eel for dinner today. I plan to have dinner with Zhou Yan and his family, and also invite you to try the Linjiang eel shreds. I wonder if you mind if we all sit down for dinner?"

Qian Siyuan smiled upon hearing this and nodded, saying, "Of course I don't mind! My arrival has caused you all a lot of trouble, so I certainly can't delay your meals and business any longer. Please have a seat."

After spending an afternoon with Zhou Yan's family, he developed a good impression of them.

The female homeowner is straightforward, the male homeowner is quiet but friendly, and Zhou Momo is so cute that she even drew a picture for him.

Needless to say, Zhou Yan went to great lengths for this stranger, sacrificing his lunch break to invite his master to prepare such a complicated dish.

He was the one who was actually freeloading; he almost got the roles reversed.

"Alright, everyone, sit down and eat." Zhou Yan said with a smile, and lifted Zhou Momo onto the table first.

"Zhou Miao, go and cut two plates of braised meat and braised vegetables," Zhao Tieying called out.

Zhou Miao responded and turned to go into the kitchen. A moment later, he came out with three plates of braised meat and braised vegetables.

"Then I won't stand on ceremony," Lin Zhiqiang said with a smile, sitting down next to Qian Siyuan.

The eight-person table was just the right size, seating eight people perfectly.

"To eat eel shreds, you first need to mix the flavors well, stirring slowly in one direction, just like mixing noodles, so that the flavors of the chili, sesame, and mint on the noodles are fully incorporated into the broth. Then add the eel shreds. That's the only way to make it delicious." Xiao Lei personally took a pair of new chopsticks and mixed the eel shreds well.

As soon as he flipped it over, the aroma of the eel shreds immediately wafted up with the steam.

Everyone couldn't help but swallow hard.

[An exceptionally good serving of eel shreds from Linjiang]

Zhou Yan glanced at the appraisal results; they were quite high.

"These eel shreds look amazing! Once you remove the bones, they're just like noodles. They must taste so good!" Zhao Tieying couldn't help but exclaim.

Qian Siyuan paused for a moment, then looked up at Zhao Tieying. He remembered that his mother had said something similar when she talked about this dish years ago, with a similar tone of voice.

Yes!

Their accents are similar, though somewhat different from those of other parts of Sichuan.

"The key to eating eel shreds is the enjoyment. You can pick up multiple eel shreds with one chopstick and eat them in one bite to savor the flavor." Xiao Lei demonstrated by picking up a piece of eel shreds with his chopsticks and putting it in his mouth, his face immediately lighting up.

Qian Siyuan picked up three strips of eel, the thick broth and dipping sauce coating them, and fed them to his mouth.

The eel slices are cut into thin, even pieces and coated with a rich broth, bursting with fresh, fragrant, spicy, and numbing flavors in your mouth.

It's so tender and bouncy, and there are no bones at all!
Just like eating noodles, I slurped it all down in one go.

The eel shreds have a soft, smooth, and delicate texture; they are tender yet firm to chew, and exceptionally tender and refreshing.

It was completely different from the sticky texture he had imagined.

One bite and the feeling of satisfaction is incredible!

It’s really cool!
He understood...

He finally understood why his mother still longed for this dish of eel from Linjiang even decades after leaving her hometown.

Perhaps it's not just because of the delicious food, but also because of a deep longing for one's hometown.

He simply couldn't imagine how such a terrible-looking eel could become such a delicious dish.
The Sichuan cuisine chef is amazing!

It seems to have the ability to turn the rotten into the miraculous.

This is the taste of my mother's hometown.

That dish of eel from Linjiang that haunted her dreams and that she could never forget.

More than 20 years later, he set foot on the land of Jiaozhou and tasted it.

With tears streaming down his face, Qian Siyuan looked up at Xiao Lei and said, "Master Xiao, thank you for letting me taste the flavor my mother always longed for."

Xiao Lei, who was enjoying his meal, had no choice but to put down his chopsticks and said in a serious tone, "You're welcome. Since you think this is the hometown food that your mother misses, I'll accompany you to Linjiang to find your relatives tomorrow."

Qian Siyuan nodded: "Okay, I'll take a car to pick you up early tomorrow morning. I'll trouble you to come with me."

"Great! Now we finally have a clear lead, and perhaps we'll get good results in Linjiang." Lin Zhiqiang said excitedly. Although the order hasn't been finalized yet, this is still very encouraging.

Zhou Yan was equally excited.

The search for relatives has made significant progress thanks to the clues found in food, and the mission is likely to be completed!

With his heart at ease, he picked up a piece of eel with his chopsticks and fed it to his mouth.

The eel shreds, coated in broth, resemble thick noodles. Upon tasting, the fresh, fragrant, spicy, and numbing flavors explode on the tongue.

Authentic mud eel has a truly unique taste and texture; it's tender, bouncy, and incredibly smooth, without being mushy.

It tastes so fresh! From the field to the pot, it took less than two hours.

Patchouli has a very prominent aroma, which gives it a unique flavor.

That bite was so satisfying!
Isn't this kind of Linjiang eel shreds perfect enough?

Zhou Yan raised an eyebrow; the appraisal was still too strict.

This dish of eel shreds from Linjiang was highly praised by everyone who ate it.

Halfway through the meal, Zhou Yan went into the kitchen and stretched the risen dough into thin noodles, as thin noodles would better hold the broth.

When he came out with a bowl of cooked noodles, most of the eel shreds in the bowl had already been eaten.

“This soup is so comforting!” Xiao Lei said with a smile, and everyone’s eyes lit up.

The eel shreds tasted delicious, but something still felt off.

It turns out what we were missing was staple food!

The highest praise for a dish is to save it for later.

Today's dish of Linjiang eel shreds absolutely deserves this praise.

Zhou Yan put the noodles into the eel soup, stirred them with chopsticks, and the snow-white noodles were immediately coated with red oil, absorbing the soup and the freshness of the eel.

"Here, let me serve you some noodles," Zhou Yan said with a smile, serving each person a bowl of noodles.

Slurps and exclamations of praise immediately rose and fell.

He filled a bowl with noodles, added a strip of eel, and slurped it up.

The spicy and savory flavor hits right at your soul!

Served with fresh eel shreds, it's absolutely delicious!
I couldn't stop eating it, one bite after another!
Eel noodles from Linjiang, who could resist that?
　4.4k! I just finished writing this at 3 AM~~ Please give me a monthly vote!
　　
　
(End of this chapter)