A gourmet master who started by visiting restaurants

Hearing this statement, Stephen Zhou also nodded silently.

The waiter continued: "Originally, this dish was made with M7-level Wagyu beef, but after repeated evaluations, we found that too much fat would cause customers to lose interest in other dishes. This is not what we want to see."

Peter didn't quite understand, so he just waved his hand slightly and picked up the slices of beef barbecued pork with chopsticks.

The surface of the beef barbecued pork is covered in a bright red sauce.

The cut in the middle is pink and tender beef.

You can also see some fat and meat slowly seeping out.

Pete took a bite.

The slightly salty and sweet sauce wraps the beef. When you bite into it, the outer red shell has a slightly crispy texture. Then when you bite into it, the juice that belongs to the beef bursts out in your mouth.

Pete didn't know what barbecued pork was, but it was his first time to eat beef with this kind of taste and texture.

He has eaten many steaks, and although many steaks have a brown surface on the outside, he has never tasted this kind of slightly crispy beef.

And he could tell it wasn't fried food coated in flour.

He suddenly raised his head and looked at Stephen Zhou.

"Zhou! This is interesting!"

Seeing the excitement on his friend's face, Stephen Zhou immediately took a bite.

The juice was full and the sauce coating the outside made him couldn't help but say: "I know! I know! This is barbecued pork, but isn't the barbecued pork made of pork? And this tastes much better than the barbecued pork in Chinatown, that Pork doesn’t taste good at all.”

The waiter smiled and explained: "Actually, many flavors in Chinatown have changed over time, and the way the pork is processed will also lead to changes in taste."

Peter and Stephen Zhou each nodded. Although they didn't understand, they still felt it was awesome.

The plate of barbecued pork was quickly cleared, and the next dish was quickly brought out.

There are four spoons on a plate, each with three peeled cherry tomatoes.

"This is the sweet-scented osmanthus cherry tomato. It is specially used with the beef barbecue to relieve the greasiness. You two can taste it carefully."

This dish looks like a dessert, a mediocre dessert at that.

But with the beef barbecued pork on display in front of him, Pete just picked up the spoon and put it into his mouth.

The sweetness of the osmanthus honey is refreshing and not greasy, and coupled with the cherry tomatoes that have been pickled for a long time, the sweet and sour taste instantly dissipates the greasy taste that just remained in the mouth, and Pete also feels like he has a huge appetite. .

"Good! So good!" Pete couldn't help but burst out in Chinese.

The two of them quickly solved this transitional dish.

The waiter asked at this time: "This next dish will be slightly spicy. Can you two accept it?"

"No problem, it's just chili peppers. I even had hell chili peppers when I went to Mexico before~" Pete was obviously looking forward to the next dish.

"It's not that exaggerated. The spiciness in Cantonese cuisine is just to make other flavors more prominent."

As he spoke, he served a casserole.

“Spicy sea cucumber and tofu stew.”

The tofu in a clay pot is steaming hot, but it is not like Mapo tofu, with red oil on the surface and only a few slices of spicy millet garnished on top.

The tofu looks white and tender, rising and falling with the casserole.

But the fragrance is very strong.

The waiter served a bowl of tofu each to Pete and Stephen Chow.

"Please use it slowly and be careful not to burn it."

Stephen Zhou's father was from China, so he knew that China had a very famous dish called Mapo Tofu, which could occasionally be eaten in Chinatown, but his father always said that Mapo Tofu was not authentic.

He raised his head and asked: "What's the difference between this and Mapo Tofu?"

"The difference is quite big. First of all, the ingredients are different, and then there is the seasoning. Mapo tofu has spicy and numbing flavors, but this spicy sea cucumber tofu pot has a different flavor. Customers will know it after tasting it."

Peter didn't have so many questions and had already started eating.

The tender tofu does not need to be bitten, it will melt in just a sip.

The rich sauce is accompanied by the sea cucumber pieces at the bottom of the bowl, which is chewy and delicious.

Of course they didn't know that the original tofu pot was actually made according to the Mapo tofu method, but Yu Wei said that it was not distinctive and conflicted with Sichuan cuisine, so Yu Wei suggested using rich seafood to cook it. A pot of golden soup is used to cook this tofu pot.

Then add soaked dried sea cucumbers. This is the characteristic of Cantonese cuisine.

Without a waiter, the two of them finished eating the tofu in the bowl and immediately pretended to eat it themselves.

One dish followed another.

Peter and Stephen Zhou were very satisfied after eating both.

Even the vegetables have a strong aroma.

Pete struggled to maintain his appearance, and then secretly unfastened the belt a little.

"I have to say that the real Chinese cuisine has a unique flavor. I really like this Cantonese cuisine."

Stephen Zhou nodded, "I really want to take the chef home. My dad will be very happy."

At this time, Pete looked at the waiter: "Can you please bring out the chef? We like his dishes very much."

The waiter said respectfully: "These dishes are made by more than a dozen chefs in the back kitchen, so it may not be a good idea to let the chefs come out."

At this time, a voice sounded.

"Yo? Do foreigners also like to eat Cantonese food?"

The waiter looked up.

"Hello, Master Cheng."

Cheng Dongwu nodded.

Stephen Zhou said in broken Chinese: "Hello, are you the head chef? Today's meal made me very happy."

Cheng Dongwu shook his head: "I'm sorry, I'm not the head chef, but if you like today's meal, you have to thank someone. He still made a lot of contributions to today's dishes, making every dish a very good one." state."

Stephen Zhou couldn't help asking: "Who is it?"

"His name is Yu Wei. Although he is not the chef here, every dish you eat has been adjusted by him."

Although Cheng Dongwu didn't know what the two of them were eating, almost all the dishes in the Cantonese kitchen had been modified by Yu Wei, and they all became better after modification.

Peter and Stephen Zhou looked at each other.

"Where is Mr. Yu?"

Cheng Dongwu shrugged and said, "I don't know either, but since I think it's delicious, I hope you can promote it."

Stephen Zhou nodded.

Pete even patted his chest and said, "No problem, of course this delicacy in the world must be made public to the public!"

The latter word was spoken in Tianchao dialect.

Cheng Dongwu raised his eyebrows, but he still resisted the idea of ​​correcting the other party's incorrect wording.