Today is the festival. I wish you all a happy Mid-Autumn Festival, good health for your family, and good luck each one :)

A huge fish plate was brought up, and a golden-red carp with a head and tail lying on it. Even a few fish whiskers were vividly remembered, just like a carp that had just jumped over the dragon gate in the legend.

Zhou Dong nodded slightly when he saw this Yellow River carp. The body shape of the fish is beautiful and its head must be complete. Especially the layer of golden sauce covered with the fish. If it weren't for the deep research on sweet and sour sauce and more than ten years of hard work to pour it into it, it would never have been able to make this color.

Gu Yanan praised repeatedly: "What a Yellow River carp, it is indeed the legendary four fish whiskers!

Master Chen, this fish should have two or three pounds, so it should be considered a top-notch Yellow River carp?"

Zhou Dong looked at Huai Liangren. Chen Xinghai was really attentive. This Yellow River carp is real, and it is just right in size.

Yellow River carp is the best food. This fish is not a pure breed of carp, but a mixed fish at the mouth of the Yellow River. It is a natural selection of excellent mixed-race varieties.

This kind of fish can grow to a large size, and it is not rare to have 70 to 80 or even more than 100 pounds. When it is in the water, it turns red and turns golden after leaving the water. It has a small head, long body, and a arched back, and a strong tail.

This kind of fish will lay eggs at the bottom of the pot during the spawning period. After the young fish grow up, they will desperately go upstream, which is the folk legend of "carp jumps over the dragon gate";

If a child is preparing to take the college entrance examination in the third year of high school, his parents will take him to Hukou, the Yellow River to eat a carp, hoping that his children can also jump into the dragon gate and get a title on the list.

This kind of fish is also very terrifying. The Yellow River carp is like a dragon. It weighs fifty kilograms and can overturn a 200-kilogram man in the water. How powerful is this?

Therefore, the real Yellow River carp tastes excellent, and the carp produced in ordinary rivers cannot be compared with it.

There are too many fake yellow carp with the name of Yellow River carp, so Huailiang Talent warned Chen Xinghai that they are all experts, and if they are not purebred Yellow River carp, they don’t have to serve.

There are many ways to eat Yellow River carp, braised, braised, fish steak, fish head pot... Of course, sweet and sour carp are indispensable.

Ordinary people know that big fish has the beauty of big fish. After 50 kilograms of Yellow River carp is definitely a delicious food in the world. You have to eat fish steaks. The thorns are thick and tender, but it is much more delicious than pork steaks. However, real experts like Zhou Dong and Huailiangren know that the young Yellow River carp are delicious.

The Yellow River carp with about three pounds is the most tender meat. It is definitely a supreme delicacy when used as sweet and sour carp.

Chen Xinghai is very smart. The first thing on the dish is the Yellow River carp with strict selection of ingredients. First, he has great confidence in his own ingredients. Second, because this dish is sweet and sour, it is a foodie who will eat again. Once he has eaten this sweet and sour dish, his taste will become less picky.

This sweet and sour Yellow River carp is his "teacher dish". It was the chef who made this dish that allowed him to set up a stove and open a shop.

Chen Xinghai is confident that Zhou Dong and Huailiang will eat a few more bites. If they are beautiful, their pickiness will further decrease. At that time, if they are oily and crispy, they will definitely have additional points.

Who is Huailiangren? Can he not see through his little thoughts? So I just said that he is a clever person.

Chen Xinghai nodded and smiled: "Ms. Gu is so eye-catching. The real Yellow River carp is actually a different species. It is normal to grow to fifty or sixty kilograms. This fish is exactly three kilograms, which is the tenderest and freshest meat. It is the most suitable for making sweet and sour carp.

However, it is not necessarily the best Yellow River carp. Big fish also have ways to eat big fish. If you eat whole fish feast, of course, the bigger the Yellow River carp, the better.”

"I didn't expect that a fish has so many considerations and opinions."

In order to arrive in front of Zhou Dong and Huailiangren, Gu Yanan rushed to the road early in the morning and ate some snacks to make her stomach. She was hungry now. She was the only lady, so she didn't have to be polite at all and said with a smile: "Two chefs, I'm so hungry, so I'll eat it first."

After saying that, he stretched out his chopsticks and pinned it to the fish's gills, with the target of the meat on the gills.

Zhou Dong laughed in his stomach, is this girl going to reveal her identity?

People who know how to eat must first go to the fish when they see fish, because there are few fish bones in this part, and the meat is tender and sweet.

People who are particularly good at eating will go straight to the fish's back. Although there are many thorns on the fish's back, the meat is firm and has a good taste. When eating the fish's back, it is already full of food and clothing and abundant, and it is more than enough to have a good life, so eating will be slow, skill and patience.

To reach a new level, it is to eat fish heads. The fish head has a lot of flavor and mixed taste. The fish eyes are a kind of taste, and the fish brain is even sweeter as bone marrow. People who reach this level are already "only taste but give up fullness" and are a qualified foodie.

But if you are truly rich and noble, how can children from aristocratic families eat fish?

This kind of person eats fish gill meat first. Not to mention fish, how much meat can there be on a person's face? This is called "eat treasures but not too much". Eat taste and style, eat Asia and eat to the world...

It is said that in the early years, bandits were rampant in Kanto, and they kidnapped and blackmailed children of wealthy families to make a living. In order to conceal their identities, these rich children would dress in tatters when traveling far away and mixed with ordinary people. How can these bandits distinguish them? They specialize in the places where they are fighting and eating. When they encounter fish, they eat meat on their cheeks first, and then tie them up and leave. Ensure that there is no mistake.

Seeing that Zhou Dong and Huai Liangren were looking at him, Gu Yanan was a little proud and said with a smile: "I'm sorry, I ate the most delicious fish gill meat."

Zhou Dong shook his head: "Who told Mr. Gu that the gill meat is the most delicious?

The gill meat is just small in size, and it seems to look very precious. In fact, the taste is very average, and it is even worse than the belly meat of the fish.

But this is sweet and sour fish, which pays attention to sweet and sour taste, and is not as good as steaming. You won’t be a loss when you eat fish gills.”

Huailiang picked up the chopsticks, picked up a piece of fish belly meat and put it in his mouth, chewed it a few times, nodded slightly: "The skill is good. Your sweet and sour Yellow River carp seems simple, but in fact the method is very complicated. It should be the 'stand-stack dish' you made when you were in the army?"

Chen Xinghai laughed and raised his thumbs up: "Chef Huai is an expert!

That’s right, this is the ‘stand-standing stove dish’ I made when I left the school. I would like to ask Chef Huai for more advice.”

"Well, this..."

When the good man Huai frowned without realizing his words.

He is a genius, and he has studied various cuisines much. However, his energy is limited after all, and he does not have a system. How can he be familiar with every dish in the world?

Because he was born in Cantonese cuisine, he naturally focused on southern cuisine. Later, he went to France as a chef, so he had no time to study Shandong cuisine, which is now declining. Chen Xinghai's question seemed very modest, but it made him feel a little embarrassed.

With his "Yi Yin's tongue", ordinary chefs can even eat many problems if they are familiar with them, not to mention cooking dishes that they are familiar with.

But who is Chen Xinghai?

That was the eldest disciple of Wang Haibin, the master of Shandong cuisine. He hadn't done anything else in his half life, and he was the only one who studied Shandong cuisine.

Not to mention that this "sweet and sour Yellow River carp" was also the "stove-standing dish" when he left the school. He naturally put in deeper efforts. He just felt something was wrong when he ate it. It was not like he was surprised when he ate the food made by Zhou Dong and became addicted afterwards, but if he wanted to tell him something wrong, it would be a little embarrassed.

"Uh, Lao Zhou, I'm too stinky, so I won't be picking any problems. You should just say......"

The man Huailiang looked at Zhou Dong and thought to himself that he was lucky that Old Zhou was there, otherwise his buddy would have fallen today. Who would have thought that Chen Xinghai would actually take out his skills?

"No, is it? Such a delicious sweet and sour carp still picks up problems? I don't think there is anything wrong with it, right?"

Gu Yanan was hungry, and secondly, since Zhou Dong left Chudu, she hadn't eaten much of the delicacies she wished for. Her sweet and sour taste was the favorite of girls. She couldn't stop eating it and forgot to ask for rice. The chopsticks kept killing half of the fish.

I was immersed in the happiness of a foodie, and suddenly heard that Huai Liangren asked Zhou Dong to find fault with him, and he was immediately filled with righteous indignation and a little angry at Chen Xinghai.

Chen Xinghai looked at Gu Yanan with emotion, and felt guilty in his heart. The girl is beautiful and beautiful, I shouldn’t have argued with her just now!

No, I have to add an egg to the bowl of tomato egg soup, and the eggs I left that day!

Gu Yanan was afraid that she would never have thought that she would get an extra omission after saying something casually. She looked at Zhou Dong with a gaze to see how he would find fault with others.

"Sweet and sour fish comes from Shandong cuisine, but there are two different practices in the north and south.

The first one is the 'steaming method'.

The fish is steamed first and then drizzled with sweet and sour sauce. The advantage is that the fish meat is tender and moderately sweet and sour, which is more suitable for the taste of southerners, so it is also called the Southern Pai method.

If you use ordinary freshwater fish, it must not exceed one pound, otherwise it will not reflect the tenderness of the fish meat. Therefore, it is said that 'Eight liang is pretty, nine liang is treasure, and one pound is barely needed'.

However, this southern practice is still good for southerners who use the most delicate southerners. If it were a northern man, it would feel unsatisfied.

So there is a second "explosion method" of the Northern School.

This method is to cut the fish out of the "squirrel fish flower knife", then fry it directly until it is 90% mature, then pour it on the sweet and sour sauce made by heating and stir-frying.

The advantages are that the fish is crispy and has a great taste. Moreover, this northern method does not require high demands on whether the fish is tender enough. Even a big fish of two or three pounds can be used, which can make the northerners enjoy their meals."

Zhou Dong first cut off the tail fin of the Yellow River carp, chewed it in his mouth, and nodded slightly and said, "Yes, this tail fin is fried in oil. It is rare not to fried, but Master Chen did not forget to hang sweet and sour sauce on the tail fin, and it was hung very evenly. This alone is something that many chefs could not imagine or could not do.

However, this is not unique ingenuity. What Master Chen is really powerful is to integrate the two factions of the north and the south and create a unique approach.”

Huailiang nodded: "It's steamed first and then poured, it's really good. I'm afraid this is the only one in China who makes sweet and sour fish."

What are these two guys saying?

Gu Yanan had almost finished eating, and was leaning against her seat and rubbing her belly, looking forward to her tomato and egg soup serving.

Listening to the conversation between Zhou Dong and Huai Liangren, I felt like falling into the clouds and mist, and the two feet of girl could not touch her braid's tail.

Chen Xinghai smiled faintly: "The King of Zhou is amazing, not bad. This method was created by Chen himself. Please give me some advice."

After being seen through his exclusive craftsmanship, he was not nervous at all, but was a little proud. He obviously had great confidence in his sweet and sour Yellow River carp.

"Yellow River carp is actually not a carp, it is a fish species that can grow very large in freshwater fish, but can ensure fresh and tender meat.

Therefore, it is inevitable that there will be some regrets in making this kind of fish, whether it is the Southern or Northern School.

Master Chen is indeed very clever in being able to "make a chef according to his quality".

If I read correctly, Master Chen first steamed the fish until it was 60% mature, and then quickly cut the fish body with a knife method when it was hot.

This knife technique is not a "squirrel fish flower knife", but it is used on six-mature fish meat, and the speed is fast. Moreover, the knife is suppressed in ice cubes. Wherever the knife passes, the fish meat is tight on the outside and loose on the inside, and the hot and cold will produce subtle cracks.

Then Master Chen did not fry the fish in the oil pan, but instead drizzled it with hot oil!

This not only retains the tender texture of the inner fish meat, but also makes the outer fish meat crispy and delicious. The slight cracks caused by the cold knife will make Master Chen more easily tasted when pouring the sauce!”

Zhou Dong smiled and said, "This sweet and sour Yellow River carp has obtained the unique Yellow River carp in the world. It is also unique in the world, both north and south. It is indeed worthy of being Master Chen's stand-up dish!"

Chen Xinghai laughed: "Thank you, King Zhou, for your praise, sorry, sorry."

Zhou Dong glanced at him: "I'm sorry, although your fish has obvious advantages, its disadvantages are also obvious."

Chen Xinghai's face changed: "Why did King Zhou say this? Is it because he is wrong to eat something?"

"It's very wrong..."

Zhou Dong picked up another chopstick and put the fish into his mouth, shook his head and said, "This sweet and sour carp is really good at the mouth. Even Lao Huai didn't have any problems..."

Huailiangren hurriedly said, "Who said I didn't have any problems with food? I won't say that, so I'll leave a chance to show off for you. Can you figure it out?"

"Okay, just think you have something wrong with the food. What's wrong with that?"

Zhou Dong said with a smile.

Huai Liangren was stunned: "This... I just don't say it, it depends on whether you can eat it."
To be continued...