A gourmet master who started by visiting restaurants

Wilson Yip and Su Junfeng, Cai Pin and his assistant.

Four people sit together.

Dishes were served one after another.

Cai Pin only tastes it lightly. After all, as he gets older, his appetite becomes smaller and smaller. Fortunately, his sense of taste has not deteriorated.

"The dishes are good, all of them are of a certain standard. The egg custard has a strong seafood flavor, and is salty and sweet, which tastes good."

Wilson Ye couldn't help but turned his head and asked, "Did that guy evaluate this dish?"

"Teacher Yu evaluated it, and it was recorded in the live broadcast. Originally, the egg custard of this dish was made with chicken soup, but Teacher Yu gave me suggestions, and the dish was created now."

Cai Pin said with a smile: "Actually, the essence of this dish is still in the egg custard. The lobster and caviar on it are just a foil."

At this time, Cai Pin seemed to remember something and suddenly said: "You just said that this dish was originally an egg custard made with chicken soup, but it was later improved?"

Ye Weixin said with a smile: "Old Cai, can you tell what the improved food is now?"

Cai Pin shrugged his shoulders.

"What's so difficult about this? Judging from the umami flavor in it, I know that it uses Yao Zhu water, otherwise it wouldn't have such a strong umami flavor."

Ye Weixin looked at Su Junfeng, who nodded silently.

He indicated that what Cai Pin said was correct. The improved method was to use Yaozhu water.

Cai Pin's tasting ability is still there.

The next second, a serving of crispy shrimp balls with lemon juice was served.

Lemon juice is actually a sauce from Chaoshan. It is actually a kind of gravy based on lemon. It tastes sweet and sour and is very appetizing.

The large crispy shrimp balls have a golden crispy shell on the outside.

After Cai Pin took a bite and chewed it carefully, the corners of his mouth couldn't help but curl up.

"I like to eat this kind of delicious food. This lemon juice has moderate sweetness and sourness, and it doesn't have the choking smell of white vinegar."

Cai Pin was about to finish the whole shrimp ball when his assistant stopped him.

"Cai Sheng, you can't eat so much fried food."

"Hey, I'm already this old. If I don't eat, I won't have a chance to eat."

As he said that, he stuffed the remaining shrimp balls into his mouth without politeness.

The crispy crust is wonderful between chews.

"The best thing about this shrimp ball is the lemon juice, which is very appetizing."

Su Junfeng said in a low voice: "This lemon juice was also adjusted under the guidance of Teacher Yu."

At this time, Cai Pin couldn't help but ask: "You keep talking about Teacher Yu, Teacher Yu. Who is this Teacher Yu?"

Su Junfeng said immediately: "That's Yu Wei. I remember Cai Sheng, you should have met him."

When he mentioned Yu Wei, Cai Pin immediately thought of the young man who was blindfolded to identify smells.

"It turns out to be him. I didn't expect him to be so powerful."

Wilson Ye couldn't help but laugh: "Isn't he a judge on that show? You are also a consultant."

Cai Pin then waved his hand, "I just gave some advice on the ingredients, and I didn't get involved. I originally thought he was like me, with a more developed taste, but I didn't expect that he could give advice on improvements."

As for whether Cai Pin can do this, he thinks he can't.

The next few dishes were all improved by Yu Wei, which shocked both Cai Pin and Ye Weixin.

Kang Yongning also came over at this time, and he saw Ye Weixin and Su Junfeng at first glance.

"Mr. Ye, Mr. Su, how do you feel about today's dishes?"

"It's very good. We all like it. Did Teacher Yu change a lot of dishes yesterday?" Su Junfeng asked.

"Yes, Teacher Yu changed almost all the dishes yesterday. If he couldn't eat it, he also said he wanted to try other cuisines."

Su Junfeng nodded silently: "Teacher Yu seems to be involved in other cuisines."

However, Cai Pin said at this time: "He has such profound knowledge in Cantonese cuisine, it should take a lot of time. In other words, he may not be so proficient in it."

Kang Yongning didn't say anything else. After all, he also recognized Cai Pin.

However, everyone’s evaluation of Yu Wei is excellent.

At this time, Ye Weixin suddenly said: "Originally, I asked Yu Wei to go to my place for dinner yesterday, but he wanted to come over to try the food, so we postponed it to the weekend. Are you free?"

This question was asked by Cai Pin.

Cai Pin waved his hand: "There is good food to eat, why don't I have time? I have to come no matter what!"

"That `s a deal."

......

This exhibition has people from different countries, and there are also many people from China.

So basically there will be many people coming to taste at every window.

"Peter, since we are in Yangcheng, shouldn't we try Cantonese food?" A mixed-race man with black hair and blue eyes walked into the restaurant.

"Please, Zhou, you have taken me to Chinatown to eat a lot of Chinese food, and I think the Chinese food tastes weird."

Stephen Zhou shook his head.

"It's different. My dad said those Chinese food are fake Chinese food and not as good as the noodles downstairs at my house."

Speaking of this, Pete nodded seriously: "The noodle you have downstairs is really delicious."

"That one is called wonton noodles. My dad said that although it's not authentic, it's really good."

"Ah, yes! It's wonton noodles. Speaking of which, do you think there are wonton noodles here?"

After saying that, they sat down, and the waiter on the side came over and asked in English: "What do you two want to eat?"

Stephen Zhou asked directly: "Is the Cantonese food here authentic?"

"You two can rest assured that this is the eastern part of Guangdong in China, so it is naturally the most authentic."

"Well, we don't know what to order, so you can just prepare the food for us."

"Okay, sir, do you two use chopsticks or knives and forks?" The waiter's quality is still very high.

Peter immediately patted his chest and said, "Just use chopsticks. I'm very good at using this thing."

The waiter looked at Stephen Zhou.

"I also use chopsticks."

"Okay, please wait a moment, both of you."

In fact, there are only a few foreigners who eat Cantonese food. Most foreigners order delicacies from their own country.

There are really few people like Stephen Zhou and others.

However, the waiter went to make arrangements quickly.

After a while, the dishes came up.

However, Stephen Zhou looked at a piece of reddish meat, pointed at the meat and asked, "What kind of dish is this?"

"This dish is beef barbecued pork, made from M5 grade Australian wagyu beef."

Pete couldn't help but frown and asked: "Why not higher-level Australian Wagyu?"

The waiters are also very well-educated, and they have already kept the characteristics of these dishes in mind.

“It’s not that the kitchen is unwilling to use higher-end Australian Wagyu beef, but that the most suitable ingredients must be used in different dishes, because the higher-end Wagyu beef, the higher the fat, which will only be counterproductive in the production and presentation of this dish. "