Food customizer.

canteen.

Thomas was so shocked by the fish and bear's paw that he was almost speechless. With the aftertaste still in his mouth, he saw three little girls coming out with square wooden plates.

He stretched his neck to look and saw a carp on the plate that looked crispy on the outside and tender on the inside, with a bright red sauce covering the surface.

"This is braised fish! We have to act quickly this time!"

With the previous experience of eating fish, the first piece of meat must be picked up from the belly of the fish. That piece of meat is fresh and tender, melts in the mouth, it is really a unique dish!

As soon as the fish dish arrived on the table, Thomas started eating immediately!

This time, even if the others didn't know how to use chopsticks, they were not willing to be outdone. They just used knives and forks to eat the fish.

Just like the old lady sitting next to Thomas at this moment, she had only one thought in her mind.

If you don't want me to eat well, I won't let you eat well either! At worst, I'll just pound the meat into pieces so that no one can eat it!

Unfortunately, the old woman still underestimated the fighting power of these animals. Although she tried her best to disrupt the situation, there were still many people who were very flexible and took away most of the meat from the fish.

By the time the old lady finally got a piece of meat, there was only a bare fish bone left in the fish plate!

"The meat can be picked up so cleanly that there is not even a bit of minced meat on the fish bones. The meat must be so tender!"

An idea came to the old lady's mind, and she felt a little annoyed at the same time. If she had known earlier, she would not have disturbed the situation. At least she could have had one more piece of food.

The small piece of fish on the plate was put into the mouth. It was salty, fresh and fragrant, with a very common braised taste, but the old lady's expression gradually became one of enjoyment.

"Sir, where is this carp from? It tastes so good!"

The Chinese leader nodded, and the assistant next to him began to introduce.

"The Yellow River Carp is a wild carp that comes from the Central Plains section of the Yellow River, the mother river of China. Because the Yellow River has a lot of sediment, the carp moves a lot, so the meat is firm and tender."

Upon hearing this, many people silently wrote down this ingredient in the notebooks they carried with them.

If you could bring this fish back to your country, it would surely be very popular, right?

The old lady thought for a moment and wanted to ask something, such as whether there was any more in the kitchen or whether the fish was so delicious.

Before she could say anything, she saw the three little girls coming out with plates again!

The ingredients this time are even more common, the prawns are not very big in size!

The shrimps were fried until golden brown and didn’t seem to have any seasoning. As soon as they were served on the table, they were quickly eaten up by everyone!

Thomas' chopsticks worked very well, and he quickly put three or four shrimps into his bowl. The old lady was at a disadvantage this time, as she only got two with her fork.

Even so, no one had time to complain and just lowered their heads to show off.

The golden fried river prawns are the perfect example of what it means to be crispy on the outside and tender on the inside!

The surface is a very thin crispy shell. Just take a light bite and the shell will disappear without a trace after giving your mouth such a taste.

The almost invisible pepper and salt sprinkled on the surface give the dish a slightly salty and special spicy taste, making the originally fresh and fragrant shrimp taste more complex and more fragrant.

Thomas had just finished eating the prawns when he suddenly stood up.

"Oh my god! Look! There are new dishes coming out!"

Mao's braised pork with sweet hawthorn flavor is a dish that needs no introduction. It has always maintained extremely high sales among the home-cooked dishes on the third floor. Nothing can better show diners' love for this dish than real money.

Finally, a dish you can eat with a fork!

The old lady used both knife and fork. The knife in her left hand stabbed a piece of meat, and the fork in her right hand poked two pieces of meat. She looked at Thomas proudly, who only managed to grab one piece of meat. "Hey, don't be discouraged. Believe me, this dish is not that delicious."

Thomas snorted and put a two-centimeter square piece of braised pork into his mouth.

It does have a sweet feeling when you first take a sip, as well as the sweet and sour taste of hawthorn, which is a completely different kind of sweet and sour taste from "sweet and sour taste", and seems to be more like... Yes, it's the taste of nature!

Thomas was just about to enjoy the pleasure when his mouth was about to start biting.

"Eh?" He was suddenly stunned and smacked his lips twice, "Where's my meat?"

That’s not right. I clearly put a piece of meat into my mouth just now, but why did the meat disappear before I could even chew it properly?

The old lady at the side covered her mouth and just wanted to laugh, "The meat is stewed very soft, the fat doesn't need to be chewed at all, it seems to melt into gravy by itself. The lean meat can't stand chewing either. Do you know what the famous Chinese saying says?"

Thomas tilted his head and waited for what was to come.

"Zhu Bajie eats ginseng fruit!"

Thomas tried hard to think about what this sentence meant. The guests had already eaten all the braised pork, and the sound of praise was endless!

“Is this really pork?”

"I suddenly realized that I didn't recognize pork. How could someone cook it like this?"

"If this is all pork, I don't know what the pork chops I ate before were like!"

"I really want to apologize for the tens of millions of pigs that die every year in our country. They shouldn't be eaten like that!"

The S-grade braised pork was so powerful that the guests were reluctant to leave after having tasted it. There were some people who did not speak a word and just leaned back in their chairs with their eyes closed, as if this would allow them to keep the taste in their brains forever.

He Shuting probably knows this feeling best.

As a girl who claims that she can't eat fatty meat and will vomit if she eats it.

On the day when Su Chen made S-grade braised pork for the first time, He Shuting had originally refused it sternly, but later, after being coaxed by Liu Shengnan, she still took a small bite.

That was the first time He Shuting discovered it.

It turns out that you don’t have to feel sick when you eat fatty meat.

It turns out that just because there is fat on the meat it doesn’t necessarily mean it will taste greasy.

It turns out that not all fat tastes like fat!

Since then, He Shuting could not help but order a serving of braised pork when eating out. After taking a bite, she would feel nauseous for a long time.

Finally, I packed up all the leftovers.

Then, I came to the company, not believing in it, went to the third floor and ordered a plate of braised pork to continue tasting it.

It’s really different!

The braised pork was not only delicious, but also seemed to reawaken the appetites of the guests who were already 70% full, just like this old lady.

When she was eating the fish just now, she felt that she was almost full. She followed others to grab the food purely because she didn't want others to eat more than her.

But for some reason, after eating the three pieces of braised pork, the feeling of fullness disappeared. The old lady smacked her lips in confusion, feeling that she could still eat a whole pig!

"What a strange braised pork, can it help digestion?"

Little did people know that S-level delicacies in Su Chen’s practice room were evaluated like this: Eat one at a time and don’t say a word!

Fortunately, it is still S-grade. If you really eat SS-grade food, your stomach’s memory will be really impressive!

The shock of the braised pork had not yet ended, and the old lady squinted her eyes and found that the three girls were coming over again!

"What's going on? Why are the dishes being served so quickly?"

"Hiss! It seems to be true. Just now we had to wait for at least a few minutes between each dish, but now we can eat again after we have just finished eating!"

"Maybe Boss Su has a change of heart and thinks it's not a good idea to keep us waiting, haha!"

"Long live Boss Su!"

What appeared on everyone’s table at this moment was the soft-shelled eel made by the Jiang brothers!

There is no need to say much about this dish. Eel has always been a popular ingredient among the people, and the blanching method of soft-shelled eel directly removes the black mucous membrane of the eel, retaining the eel skin to the greatest extent.

After all, this dish is made almost entirely of eel back meat. If the fish skin is damaged, the quality and taste of the dish will be greatly reduced.

The eels that are originally processed by blanching are actually already mature when the back meat is cut.

Finally, you just need to fry the garlic until fragrant, add a bowl of soy sauce, salt, sugar and other ingredients, stir-fry over high heat for five or six seconds and then serve.

This dish is exceptionally tender and has a strong garlic flavor. It has appeared at state banquets many times. There is naturally no problem for it to continue to be the representative of Huaiyang cuisine today!

Although the braised pork whetted the guests' appetites again, the food in their stomachs had been eaten thoroughly, and the guests, who had already tasted quite a few dishes, slowed down their eating pace.

While the guests were tasting the food, Su Chen was preparing the latest dish in the kitchen.

Gan cuisine!

This cuisine, which is characterized by its strong flavor and heavy greasiness, was also very popular among the people in the early years. However, as people's diet became lighter, Gan cuisine gradually withdrew from the stage of history. Nowadays, except for the locals, few people would go specifically to eat Gan cuisine.

But only those who have eaten Gan cuisine know that there is something really special about the way this cuisine is prepared!

Just like the dish that Su Chen is about to cook now, it is also the top dish of Gan cuisine, the signature dish of the Dongfanghong Restaurant in NC City back then - Three Cups Chicken!

At the beginning, Su Chen was wondering, since this dish can be a famous dish and the most popular dish in the largest state-owned restaurant in Gan Province, there must be something special about it, right?

But when Su Chen found this dish in a famous cookbook and started to make it, he was a little confused.

Simple, so simple!

The preparation method of this dish is so simple that Su Chen is a little embarrassed to show it off. This is a dish that anyone can make with their hands!

The first step is to cut the tender chicken into small pieces of meat that are three-quarters square.

According to the recipe, even the chicken gizzards, chicken hearts and other internal organs have to be cut and prepared together, but Su Chen took the occasion and eating habits into consideration and threw away all the internal organs.

Then, serve in a casserole dish.

Cut the green onion and ginger into small slices and put them into the casserole.

Next, pour a cup of soy sauce, a cup of lard, and a cup of sweet rice wine into the casserole.

Simmer over low heat until all the soup in the casserole is boiled away, then drip a few drops of sesame oil on the surface of the chicken pieces, and the dish is ready!

Su Chen confirmed and tried again and again in the practice room.

The first time it was produced, it was Grade A. After that, the ratio of rice wine, soy sauce and lard was adjusted repeatedly. As long as there was a slight change, the grade would immediately drop to Grade B.

This illustrates a problem.

The upper limit of the Three Cups Chicken dish is here. Grade A is its ceiling. If you want to continue to break through, you will probably have to use the ingredients in the practice room vending machine and the rice wine brewed by Su Chen himself.

There is little point in doing that.

With such a simple process, such simple ingredients, and such simple condiments, an A-level dish can be easily made. This is enough to show that the chefs in Gan Province decades ago did have some research on eating.

As soon as the countdown alarm rang, Su Chen opened the lid of the casserole and took a look.

The steps are almost the same as those he practiced in the practice room. As soon as the soup in the pot is cooked clean, turn off the flame quickly. If you hesitate at this time, the chicken pieces at the bottom will be slightly burnt.

Everyone gathered around Su Chen curiously to admire the dish.

In order to make the dish more beautiful, Su Chen placed the blanched vegetables in a circle along the edge of the casserole.

The chicken pieces were slowly cooked over low heat, with bright soup covering the surface, but no soup was visible at the bottom of the pot.

"Just by looking at this dish, one can imagine that it must taste very rich!"

If you want it to be mellow, you have to put in some effort. The tender chicken itself is extremely tender. If you simmer it on low heat for half an hour, all the flavors will seep into the meat.

"What a pity." Su Chen arranged the vegetables, clapped his hands and asked the three girls to serve the dishes. He then said, "This is a famous dish from Gan Province, but it unexpectedly became popular in Taiwan."

This matter is a bit puzzling.

The love of the Taiwanese for this dish has surpassed the understanding of ordinary people.

What’s even more frightening is that there are still vendors selling this dish in the food streets of some cities, and their signboard is: Formosa Three Cups Chicken.

It's just outrageous. I wonder what the food-loving people in Jiangxi Province would think when they see this scene.

A very important condiment in Three Cups Chicken is rice wine, which is brewed by the people of Jiangxi Province. It is unique in the country.

The type who smiles when drinking, but acts like a bitch when he sees the wind.

When Three Cups Chicken appeared on the table, some knowledgeable guests did not find it unfamiliar. This dish had appeared at state banquets before, and many people here had eaten it.

Revisiting the old place and eating the old meal again, everyone used spoons to scoop up plenty of chicken pieces and stuffed them into their mouths.

Needless to say, the meat is very tender, and since the chicken is cooked almost entirely with wine, there is no need to worry about any fishy smell.

The most important thing is that this dish is slow-cooked with homemade rice wine, which gives it a unique rice aroma.

Although it’s not eaten with rice, it tastes more like rice!

Just now, Su Chen's emotion was not agreed by everyone.

After hearing this, Cui Yufen sneered, "Some chefs are not motivated. Instead of thinking about how to improve their skills and improve their dishes, they think about taking shortcuts. They deserve to lose their capital!"

Oh?

Just as Su Chen was about to start the next dish, he glanced at the live broadcast and saw that the guests were eating much slower, so there was no need to rush.

Listen to Lao Cui again, is there something else behind his words?

"Teacher Cui, please explain in detail!"

This is a story that is not even recorded in the general history of food.