Hardcore Chef Dad

A small rectangular white porcelain plate, on which was placed slices of agate-colored crystal meat meat that looked like a book. It is decorated with very thin shreds of ginger, and a small dish of balsamic vinegar is placed on the side.

Crystal meat dish is another dish that Zhuang Zhebin is no stranger to.

It can be said that Zhuang Zhebin grew up with his grandfather and father in peeing in his great-grandpa's kitchen, and he is no stranger to meat dishes.

Because now, with the publicity of state banquet dishes, in fact, restaurants all over the country, large and small, will also present a dish of meat as a cold dish.

It's just that the meat used on most hotel tables may be some industrial mass-produced meat.

Zhuang Zhebin had seen his great-grandfather cook it in his restaurant, and also followed his grandfather and father in some well-known restaurants, and seen some meat dishes made by top chefs.

If it was placed before eating Yifu noodles, Zhuang Zhebin might still dismiss it in his heart, thinking that fried meat is too common.

But now Zhuang Zhebin won't have the slightest disdain, because he has already seen from the eyes of his great-grandfather that this Su Ji meat is different.

what's the difference

In fact, Zhuang Zhebin probably guessed it.

The so-called cooked vegetables look old stewed.

Obviously, the special feature of Su Ji's crystal meat must be the old stew they use.

After observing carefully, Zhuang Daozhong raised the chopsticks in his hand, picked them gently, and finally picked up the last piece on the plate.

This piece of meat is clean lean meat with a thin bone attached to it.

Zhuang Daozhong looked at Su Jinrong and said, Jinrong, your son-in-law is a little too polite. I really can't afford to add a lamp stick to me.

According to the level of lean meat, crystal meat can be divided into four types: eyes, jade belt hooks, triangular edges, and light sticks.

The names of the four different names of the crystal meat are based on the shape of the lean meat.

As for the fourth type of net lean meat, there is a thin bone, which is naturally very rare. Even in some Jiangnan teahouses in the past, because it was difficult to obtain this kind of meat, it was very precious, and a thin chicken bone was inserted instead.

Because adding light sticks is rare and precious, it is usually reserved for the most distinguished guests in teahouses and restaurants.

Today, Feng Yifan served Zhuang Daozhong with a piece of light stick in a plate of meat, which surprised the old man a little.

It was the first time seeing Zhuang Zhebin, so he couldn't help but move closer to his grandfather and observe carefully.

Zhuang Daozhong looked at his great-grandson, and asked with a smile: How come, are you a little convinced now, have you seen how special Su Ji is?

Zhuang Zhebin also nodded subconsciously.

Zhuang Daozhong then said: Okay, let's try it.

Zhuang Zhebin came back to his senses, reluctantly looked away from the light stick on his grandfather's chopsticks, picked up a piece of jade belt hook dish, and put it directly into his mouth without adding shredded ginger and balsamic vinegar.

Fragrant, fresh, crisp, tender, the taste of standard meat, burst out in Zhuang Zhebin's mouth.

The taste of fat but not greasy, crispy but not rotten is really very good.

And after chewing, when the overall aroma of the meat came out, Zhuang Zhebin finally tasted a taste different from his great-grandfather and other major restaurants.

This superimposition of texture and taste brought a delicious enjoyment, which made Zhuang Zhebin squint his eyes unconsciously.

This is food.

A tongue-in-cheek treat.

A soft and gentle beauty.

Just like the hazy scenery in the misty rain between the Jianghuai River and the Huaihe River, the charm of landscape calligraphy and painting blooms warmly between the lips and teeth at this moment.

After eating the next piece, Zhuang Zhebin couldn't help but wanted to pick up another piece.

Zhuang Daozhong next to him was also ready to eat the second piece. This time he put ginger shreds together, and then dipped it in a little balsamic vinegar like a dragonfly, and put it in his mouth.

The slight taste of slender ginger, paired with the taste of balsamic vinegar, and then mixed with the taste of meat, this is another scroll on the tip of the tongue.

Here, the grandparents and grandchildren were eating vigorously, which also aroused the observation of the diners on the table next to them.

Soon some diners said to Su Ruoxi: Miss Boss, did you make that meat dish yourself? Can I order it?

Su Ruoxi replied, Yes, my husband made it himself, you can order it.

When eating breakfast in the morning, Feng Yifan had already shared the cooked meat with his family, and asked his wife to add the meat to the midday side dishes.

The diners didn't notice it before, but now that the old and the young are eating so deliciously, some people can't help but order it.

Su Ruoxi also wrote down the list, and then went to the back kitchen to tell her husband.

Soon, Feng Yifan also served crystal meat to other tables. They are all served in a small rectangular plate with shredded ginger on top and a plate of balsamic vinegar.

Zhuang Daozhong and the others had already finished eating while people were ordering crystal meat.

Zhuang Daozhong couldn't help sighing: As expected of a bright red and tender frozen crystal delicacy, it's delicious.

Zhuang Zhebin is completely convinced now, he really did not expect that Su Ji's crystal meat is so delicious. It's not that my great-grandfather didn't do well, but that Zhuang Zhebin really likes Su Ji's more.

Sure enough, the guests who ordered meat at the next table soon couldn't help admiring after eating it.

Wow, this meat dish tastes really good.

The taste of this meat is really different from the ones I eat in other restaurants.

That's right, it's really different and delicious, almost all of them are found in wedding banquets, but it's really the first time I've eaten such delicious food.

The diners praised and commented, but Feng Yifan didn't stop at the back kitchen, because today the takeaway orders suddenly increased. It seems that some office workers in the surrounding neighborhoods also came to order food.

While waiting, some office workers couldn't help but want to order some to take away when they saw people eating meat in the store.

Of course, although some diners really want to try it, they still have to give up after seeing the price.

After all, eating fried rice and noodles at noon is for the sake of saving trouble and speed, and secondly, it is because the price of fried rice and noodles is not high.

Even Suji's fried rice and Yifu noodles are relatively affordable in price. So after Meng Shitong's video fermented and spread, some nearby office workers took advantage of their lunch break to come here to taste the taste.

After Zhuang Daozhong finished eating, he sat beside Su Jinrong, watched Su Ji's diners coming and going, and felt a different market atmosphere.

For a master like Zhuang Daozhong who is well-known in the catering industry and has his own private restaurant, he has forgotten how long he has not experienced such a market atmosphere.

Watching people coming and going, the rush of office workers, and the leisurely life of residents near the old street. There is also the busy young couple Feng Yifan and Su Ruoxi.

In such a market atmosphere, Zhuang Daozhong seemed to suddenly understand what it was like to assist the chef at the state banquet.

It's like a bowl of unpretentious Yifu noodles with chicken sauce, and like the warm crystal meat with agate color. The simple and unrestrained style hidden in the city, but the simple ingredients are given gorgeous skills, leaving every diner with endless good memories.