1984: Starting from a bankrupt Sichuan restaurant

Chapter 289 [A Quite a Good Boiled Fish] (Bonus Chapter for Monthly Tickets: 885)

"Aunt Li, bring the food!" Zhou Yan called out, then took a towel to cushion her feet and carried the large pot of boiled fish out of the kitchen.

Li Lihua responded and went into the kitchen to bring out the braised grass carp tail as well.

Sure enough, the old lady and her younger brother-in-law had already arrived.

Zhou Yan placed the boiled fish in the center of the octagonal table; it was already a full bowl without any side dishes.

The braised fish tail placed to the side also looks quite presentable.

A pretty good boiled fish dish.

A very good braised grass carp tail.

The appraisal was extremely high; Zhou Momo's grass carp was of exceptionally high quality!
Everyone crowded around, their eyes lighting up.

"Oh my, this boiled fish looks delicious! The toppings on top look amazing, and it smells wonderful!" The old lady sat down in the main seat and nodded repeatedly in praise.

"Mmm, it smells so good! The soup looks so rich too." Aunt Zhao nodded in agreement.

"I think this fish tail is amazing! Dry-frying is a very difficult cooking method to master; even chefs in big restaurants might not be able to do it well. This dry-fried fish tail is truly exceptional," Li Lihua exclaimed, praising the fish tail.

"Zhou Yan is such a good cook for fish! These are two different ways of cooking fish! We are so lucky to have such delicious food," Zhao Hong exclaimed.

Everyone chimed in, offering plenty of emotional value.

Zhuang Huayu and Yao Licheng, who were sitting at the next table drinking tea, were itching to see what was going on. They could smell the aroma of fish and couldn't help but crane their necks to get a peek.

The dry-fried rock carp made by Zhou Yan is, needless to say, incredibly delicious.

There were too many people yesterday, and there was only one rock carp; each person could only eat two bites.

Zhuang Huayu still misses the taste of that braised scallion; it was absolutely delicious!

I was planning to come to the restaurant today and order a braised rock carp.

Good guy.

On the menu...

There isn't one?

I was so busy playing with the little guy that I didn't notice.

And that boiled fish is also incredibly tempting.

The old lady just said that this fish was a big grass carp that Zhou Momo caught from the river outside!

It's impressive enough that a three-and-a-half-year-old can write and draw, but to be able to catch a ten-pound grass carp from the river is just too outrageous!

Zhuang Huayu owns a yacht and loves to go fishing at sea, but he comes up empty-handed nine times out of ten, never catching a fish weighing ten pounds in the vast ocean.

The little guy caught it right in front of his own house.

uncomfortable.

"Wow, wow~~ It looks amazing!" Zhou Momo climbed onto the stool herself, looked at the big pot of boiled fish, and then hesitated a bit. She pouted at Zhou Yan and said, "Brother~ this fish looks so spicy~~"

"It's okay, I made you a less spicy one, I'll go get it for you." Zhou Yan smiled and turned to go into the kitchen, bringing out the less spicy version of boiled fish for Zhou Momo.

The essence of boiled fish lies in the final touch of sautéing the oil before serving. The aroma of Sichuan peppercorns, chili peppers, and minced garlic is fully released by the hot oil, resulting in a spicy, numbing, and savory flavor that is then infused into the soup.

But most of the spicy flavor comes from here and is incorporated into this pot of boiled fish.

Zhou Momo's special version of boiled fish is all about a savory, slightly spicy flavor.

The spiciness comes from fermented soybean paste. Although the soup is bright red, the spiciness is not actually strong; the aroma is more prominent.

"You're so great, bro! I'll love you forever!" Zhou Momo hugged Zhou Yan's hand and rubbed against him, overjoyed.

Since they were all family, there was no need for formalities, and everyone took their seats.

The old lady noticed Zhuang Huayu and Yao Licheng sitting at the next table and asked Zhou Yan, "Are those two guests or your friends? Would you like to eat with us?"

"These two are big bosses from Hong Kong who came here specifically for dinner," Zhou Yan explained. "They said they're not hungry yet and will order more food at the restaurant later."

"Oh, I see." The old lady nodded, turned to the two of them and asked with a smile, "Would you like to have dinner together? This fish looks delicious today. It's not on the menu, so even if you can't order it, you can still try it."

Zhuang Huayu and Yao Licheng hesitated upon hearing this. The old lady looked kind and warm, and what she said made sense.

"Mr. Zhuang, Mr. Yao, please have a seat here. I'll get you two more sets of chopsticks and bowls. Try the big grass carp that Momo caught." Zhou Yan noticed his hesitation, got up, and brought over two sets of chopsticks and bowls from the side, inviting him with a smile.

"Uncle, this fish is so big! My fish is so delicious! Come and eat, it's on me!" Zhou Momo turned around and said to the two of them in a childish voice.

Zhuang Huayu and Yao Licheng were initially a little embarrassed, but after hearing Zhou Momo's explanation, they both laughed. If they continued to decline, they would seem less than generous.

"Then we won't stand on ceremony. We definitely have to try the fish that little Zhou Momo caught and that Boss Zhou cooked," Zhuang Huayu said with a smile as he stood up.

“Yes, the fish that Boss Zhou made yesterday was very impressive. Today’s fish was caught by Zhou Momo, so we have to try it.” Yao Licheng said with a smile.

The square table in the shop was big enough that Zhou Momo sat on one side with Old Zhou and Aunt Zhao, Zhao Hong and Li Lihua sat on the other side, the old lady and Zhou Weiguo sat on the third side, and Zhou Yan took a stool and sat in the corner. It wasn't crowded at all.

Zhuang Huayu and Yao Licheng sat down, and their eyes were immediately drawn to the enamel basin in the middle of the table. The basin was full of fish, and the chili flakes and peppercorns floating on the surface were like gold dust on red waves, creating a strong visual impact.

The thick broth makes the chili peppers look even more vibrant, and the snow-white fish slices are half-submerged in the broth, with a light cornstarch slurry on the surface, giving them an enticing bright red color.

The aroma of dried chili peppers and the numbing fragrance of Hanyuan peppercorns are irresistible, both bold and intense, interspersed with the rich aroma of minced garlic and fermented broad beans, and further enhanced by the savory flavor of fish bones simmered in the broth.

It's a feast for the eyes and the palate!

The restaurants they usually eat at are mostly small, and some fusion restaurants even serve a single bite on a large plate.

This is how you use an enamel basin to hold food, filling it to the brim.

I've never seen that before.

Even when they came to Sichuan, the various restaurants they arranged still served dishes that were very exquisite.

So this is what everyday dishes in an ordinary Sichuan family look like.

Even a seasoned gourmet like Zhuang Huayu was somewhat shocked.

Comrade Zhou poured the wine for the old lady.

The old lady looked at the two of them and asked, "Would you like some drinks?"

"Let's not drink," Zhuang Huayu shook his head.

“Yes, I won’t drink today,” Yao Licheng added. He had been vomiting in the car this morning, which was probably partly due to his hangover last night.

"Okay, I'll have some myself then." The old lady nodded with a smile. Aunt Zhao said to Comrade Zhou, "Sanshui, cut a plate of pig's head meat and a plate of braised vegetables for your mother."

"Yes, it's Tieying who thinks of me." The old lady nodded with satisfaction.

"Okay," Old Zhou replied with a smile, and strode towards the kitchen.

"Let me introduce you two bosses. This is my grandmother, the founder of Zhang's Braised Food. This is my uncle, the head of the town's armed forces department. This is my mother, the lobby manager..." Zhou Yanxian briefly introduced the people at the table to Zhuang Huayu and Yao Licheng.

The most awkward thing is eating a meal without knowing why.

"Is Boss Zhou's braised food a family recipe?" Zhuang Huayu grasped the key point.

“Yes, my braised food making skills were passed down to me by my grandmother.” Zhou Yan nodded. “My grandmother sold braised food in Suji for decades. Zhang’s Braised Food was famous far and wide.”

"Then I'll pour some wine too, and have a drink with the old lady," Zhuang Huayu said with a smile.

"Then I'll pour you some." Zhou Yan got up, took a wine glass, and poured two ounces for Zhuang Huayu. "This is a wine brewed by an old winemaker in our town. It can't compare to Moutai or Wuliangye."

Zhuang Huayu picked up the glass, smelled it, and nodded, saying, "Hmm, sorghum liquor. It smells quite fragrant. The craftsmanship is not bad."

"Boss Zhou, could you please give me two ounces as well?" Yao Licheng said, his mouth watering.

"Okay." Zhou Yan had already taken an extra wine glass, so he poured him two ounces as well.

Comrade Lao Zhou brought out a plate of braised pig's head and a plate of braised vegetables. Zhuang Huayu's eyes lit up when he saw it.

This braised pig's head looks so red and oily, the color is so beautiful.

"Come on, pick up your chopsticks and try this boiled fish." The old lady picked up her chopsticks, put a piece of fish into her bowl, took a bite, carefully removed the fish bone, and nodded, "Mmm, spicy and numbing, tender and flavorful, delicious!"

Upon hearing this, everyone became less reserved and started eating.

Zhuang Huayu loves spicy food, and Hunan and Jiangxi cuisine are his favorites. He goes to try them every few days when he is in Hong Kong.

So, facing the bright red chili peppers, I wasn't intimidated at all; on the contrary, I felt a sense of anticipation and excitement.

Pick up a piece of fish and put it in the bowl. The fish is coated with a light cornstarch slurry, which helps to retain moisture and also helps the broth adhere better.

There are different ways to boil fish fillets in different places. This method looks a bit like hot pot. You blow on it a couple of times and then feed it directly to your mouth.

The numbing sensation is like an electric current shooting through the tip of the tongue, and the spiciness burns like wildfire, giving it a strong start!

The piping hot fish slices are as tender and smooth as tofu, with a slightly chewy texture. The thin layer of vermicelli sauce does not affect the taste at all. They are fresh, fragrant, spicy, and refreshing, with very distinct layers of flavor.

It tastes amazing!

The broth is rich and flavorful, made from fish bones and heads, far superior to any clear soup.

Wild grass carp from the Yangtze River are indeed different from farmed grass carp; their meat is much better.

Moreover, the grass carp, which was lively and energetic just half an hour ago, is now in my mouth, so its freshness goes without saying.

I pursed my lips and spat out the fish bone; my lips felt slightly numb, but the spiciness didn't hurt my throat at all.

This is also a characteristic of Sichuan spicy food: it is mainly fragrant with spiciness as a secondary flavor. Although the pot looks bright red, the taste is much milder than you might imagine.

"Spicy boiled fish, spicy and fragrant, not a word missing, delicious!" Zhuang Huayu gave Zhou Yan a thumbs up and exclaimed sincerely.

As the owner of six upscale restaurants, he has extremely high standards when it comes to food.

But in a small restaurant in a rural town in Jiaozhou, his taste buds were excited by the spicy boiled fish served in an enamel basin.

That's enough to explain everything.

Delicious, need I say more?

"Hiss..." Yao Licheng stuck out his tongue and exclaimed, "It's not as spicy as I thought, but it's more numbing than I expected. The taste is really amazing, so delicious! The quality of this grass carp is excellent, and the flavor is so fresh."

"Mmm~~ It's so soft and tender, so delicious!" Zhou Momo spat out the fish bone in her mouth and said happily.

"Then eat more," Zhou Yan said with a smile, picking up a piece of boiled fish and eating it as well.

It's spicy and flavorful, with a really good taste and texture, even better than cooking with a seasoning packet.

The grass carp is of excellent quality; the meat is not only tender but also has a slightly chewy texture. After marinating, it has no fishy smell at all. In addition to the numbing spiciness, it also has a hint of sauerkraut, which adds a sour and fragrant flavor to the rich fish bone soup.

Since there was a lot of fish, Zhou Yan didn't add many side dishes, only two pounds of large chunks of soft tofu before adding the fish slices.

Use a slotted spoon to scoop a piece into a bowl, break it apart with chopsticks, let it cool slightly, and it will be as tender as tofu, soaked in the rich fish soup. It's so delicious you'll scream!
Only those who have tasted it can understand this feeling.

Spicy tofu fish has a place in Sichuan cuisine.

If your lips feel a little numb, the best solution is to keep eating; the delicious flavor will naturally mask the slight numbness.

Everyone buried their heads in their fish; silence was the best compliment.

Yao Licheng originally intended to just have a couple of bites, but the fish slices kept coming one after another, and he couldn't stop eating them.

Zhuang Huayu ate a few pieces of fish slices, then turned his attention to the braised grass carp next to him.

This grass carp is too big; we'll cook it two ways: the tail will be used for dry-frying.

This is the chef's adaptability and ingenuity.

The fish tail meat isn't very thick. It's scored, and the finished dish is golden in color, covered with bean sprouts and minced meat, glistening with a warm, oily sheen, making it quite tempting.

Zhuang Huayu picked up a piece of braised grass carp and put it in his mouth, his eyes immediately lighting up.

The flavor goes without saying; it's savory, slightly spicy, and the grass carp has thicker skin. After being fried, it's simmered in soup for a long time, resulting in a soft, chewy, and fragrant texture, while the fish meat has a firm and tender texture.

Both have their own merits compared to dry-fried rock carp.

It's definitely a great dish!
Zhuang Huayu glanced at Zhou Yan and admired him even more.

Braised rock carp is a famous traditional Sichuan dish. Zhou Yan's ability to make it well demonstrates the excellent lineage he inherited from his master.

Dry-fried grass carp tail is something his master never taught him, yet he can do it so well, creating a unique flavor—that's a testament to his solid basic skills and experience.

He has personally interviewed hundreds of chefs, and he would hire chefs like this without hesitation. These chefs are particularly capable in developing new dishes, have many ideas, and are good at execution.

After eating two dry-fried scallions, Zhuang Huayu picked up his water glass, took a sip to cleanse his mouth, and then picked up a piece of braised pig's head.

The braised pig's head, with a 3:7 ratio of fat to lean meat, has a bright red color. Sliced ​​into thin slices about the thickness of a coin, it has an amber-like texture when translucent, making it quite beautiful.

He doesn't really like eating braised pig's head or pig's ears, as they have a gamey smell if not prepared properly, especially the five-spice braised kind.

As Zhuang Huayu put the braised pig's head meat into his mouth and chewed it slowly, his eyes gradually brightened, revealing a hint of amazement.

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(End of this chapter)