Living in the Hong Kong Film World

Chapter 246 Master Long's Craft
"Welcome, sir, how many are you?"

As soon as Feinan entered Lu Yulou, a waiter greeted him.

"One."

Feinan followed the waiter and sat down at a window seat, and said, "Is Master Long there? Please tell Master Long that I want to see him."

"Sir, it's a coincidence that you came here. Master Long happened to be here. I'll let him know."

The waiter responded, then turned and walked towards the kitchen.

Feinan waited while looking around.

Lu Yu Building is much larger than Man Han Building, with four floors in total, and each floor has hundreds of square meters, which is not a small amount even at today's land price.

And from the front hall to the back kitchen, there are many waiters and passers-by. Just to feed so many people is not something that ordinary units can afford.

It's past the peak time for breakfast now, but there is still an endless stream of customers coming to have morning tea. After Feinan sat down for a while, many guests came one after another in the surrounding area.

The decoration of Lu Yu Building is more luxurious and newer than that of Man Han Building, which is not a good thing for the restaurant.

Old shops are always masters who are easier to gain people's trust, because this is often equal to the precipitation of time and the choice of the market.

A person's appetite can be cultivated the day after tomorrow. Food at home is always the most comfortable to eat, followed by a big old restaurant at the doorstep.

Feelings can add points to many things, including taste.

This is also the reason why many newly opened stores, although the taste is good, but the attendance rate is not high, it is very simple, there is not enough time.

But these are not a problem at all in Lu Yulou, because there is a very famous chef here, who is also the target of Feinan's trip, Long Kunbao.

Long Kunbao represented Xianggang to the mainland to participate in the No.19 No.1 chef finals five years ago, and won the final victory.

Since then, Lu Yulou's business has been booming, and it seems to have the momentum of the number one restaurant in Xianggang.

Seeing the cursor move, Feinan looked over and saw Long Kunbao walking towards him with a smile.

It wasn't until he reached the table that Long Kunbao greeted him: "Mr. Fei, it really is you. Welcome to our Lu Yulou."

His voice was not loud, and Feinan knew that he was afraid of disturbing the guests at the next table, so he lowered his voice and said with a smile: "I met Master Long the other day, and I have always wanted to try your handicrafts. I don't know. Do you have this chance today?"

"Mr. Fei, you are willing to honor me by coming here in person. How dare I spoil your interest?"

The waiter poured tea for the two of them, and Long Kunbao asked with a smile, "I wonder what Mr. Fei would like to eat this time?"

Feinan took a sip of hot tea: "I can do it, Master Long, watch over the arrangement!"

After pondering for a while, Long Kunbao nodded and said, "Okay, I'll make a few special dishes, Mr. Fei, please taste them, wait a moment."

He picked up his teacup, took a sip, and then got up and went back to the kitchen.

Feinan took today's newspaper and flipped through it. The waiter stood by, refilling his tea and water from time to time.

After waiting for nearly an hour, Feinan changed two newspapers before finally serving the food.

"Awaited."

Feinan observed that Long Kunbao changed into a chef's uniform so that the smell of oily smoke from his body would not affect his appetite. It seemed that he prepared this meal with great care.

The first dish served was very interesting, and it was also a pheasant roll.

Picking up a piece and tasting it, Feinan nodded in satisfaction.

Master Long cooks this dish better than Master Ou. Not only is the knife skill better, the cut is thinner, but also the control over the heat is more precise. Appetite whetted.

Interesting, actually using this dish as an appetizer, it really has two tricks.

"Sweet and crispy, with delicious burnt aroma, fat but not greasy, Master Long, good craftsmanship."

Feinan praised him.

Long Kunbao asked with a smile: "I'm sorry, Mr. Fei should give you more advice."

Feinan took a sip of tea and said, "This dish is really well done, the heat is in place, and the knife skills are exquisite. If you have to pick faults, I can only say that you sliced ​​the fat meat too thinly, Master Long, and the fragrance is a little less. But considering you're serving this dish as an appetizer, it's just the right thing to do."

"To the point, it's amazing."

Long Kunbao didn't expect Feinan to see what he meant by arranging the dishes. He was a little surprised and asked the waiter to bring the second dish to the table.

"Please try this fried stuffed dace."

As soon as the dishes were served, Feinan's eyes lit up and he praised, "Master Long has worked hard."

Fried stuffed stuffed rice is a classic method in Cantonese cuisine. Even traditional Cantonese restaurants can eat fried stuffed stuffed eggplant, stuffed green pepper and stuffed tofu. But fried stuffed dace is a completely different and complicated dish.

This dish is a famous dish in Shunde. Dace is a famous fish in Shunde. It has delicious meat, but it has many spines, which makes it troublesome to eat.

To make this dish, you need to peel off the dace meat first, remove the fish bones, and leave a complete skin sac.

Then chop the fish meat into a fine paste, mince the fine fish bones in the meat at the same time, season and beat in one direction to form a smooth fish paste.

Finally, mix in bacon, mushrooms, dried shrimps and other savory ingredients, then stuff them back into the skin, wrap them in cornstarch and fry them in oil until golden.

The most complicated part of this dish is deboning. This step requires the chef to completely remove the fish meat and bones without damaging the delicate skin and connecting the head and tail.

If it is not for a deep understanding of the physiological structure of dace, and at the same time mastering superb and delicate knife skills, it is impossible to do it.

The fried dace was cut into several pieces. Feinan picked up a piece, put it in his mouth, and chewed it carefully.

"Crispy skin and tight meat, delicious."

Feinan nodded.

The stuffed dace skin is well stretched and sticks tightly to the stuffing.

The outer layer of fish skin is deep-fried until crispy, while the inner minced fish filling is springy and firm, with a texture of beef balls and a layered texture.

"The difficulty of this dish lies in the integrity of the fish skin."

Feinan put down his chopsticks, took a sip of tea and said, "First of all, the dace you choose should be fresh, and the skin should peel off immediately after killing. Secondly, the process of cutting the fish fillets, chopping the minced fish, and making the stuffing should be fast. The middle action should be gentle, otherwise the fish skin will be broken. Finally, the heat of frying is also very important. If the fire is too high, the fish skin will be easily burnt and then cracked. If the fire is low, the temperature will not go in, and the skin will be fried. It's crispy, but the meat is still undercooked, it's really a kung fu dish!"

After a pause, Feinan said, "Master Long's knife skills are really good, but he was a little careless in handling the stuffing. The proportion of dried shrimp is too much, and the stuffing is a bit salty."

Long Kunbao looked at him in surprise, without denying it: "Awesome! I accidentally dropped a few drops of salt water for washing dried shrimps, did you taste it all?"

"No harm."

Feinan smiled and said, "I have a heavy mouth, which suits my appetite."

"No, it's really my problem."

Long Kun stood up and helped him serve the third dish himself, but it was a small casserole.

When the lid was lifted, the aroma immediately overflowed. The guests at the neighboring tables followed the smell and looked towards Feinan. Those who were impatient had already started to call the waiter to add more dishes.

In the casserole, a young pigeon was lying in the clear soup, exuding a strong fragrance.

(End of this chapter)