Super Zoo

Hong Feifei had just come out of her father Hong Bo's office and learned that the two restaurants at home could no longer sustain themselves. Hong Bo finally made up his mind to finish the last month and file for bankruptcy. After paying off debts that should be paid, selling off what should be sold, and paying severance pay to the old employees of the restaurant, the father and daughter left Jiangjin City.

Although Hong Feifei was sad when she heard the news, she felt a sense of relief deep in her heart. Growing up, she watched her father pay too much to revitalize the Hong family cuisine, and experienced countless hardships, especially in the past two years, when the business was declining. Hong Bo seemed to be prosperous, but secretly he was working too hard. , and even went so far as to defraud loans in the name of running a breeding farm. Fortunately, Cheng Yaojin came out of the blue. If Hong Bo had succeeded at that time, it seems now that it would not have helped. It would have just delayed the closure for a few months. , and also tricked the honest farmers in Sun Town.

Unlike Hong Bo, Hong Feifei inherited the Hong family's ancestral cooking skills and was in the kitchen. She had no interest in doing business and could not do it. Now that Hong's cuisine has closed down, their father and daughter may be able to live a relaxed and ordinary life. After all these years, the father and daughter still have some personal savings. With her good cooking skills, they will not run out of food wherever they go.

Hong Feifei put on a chef's outfit. As soon as she walked into the kitchen, she saw several master chefs in the back kitchen and seven or eight workers who helped cut and wash vegetables. They were chatting together. When they heard someone coming in, they all gathered together. Staring at himself sharply.

"It's broad daylight, why aren't you doing anything?" The kitchen is Hong Feifei's domain. Here, her authority is greater than that of her father. She glanced at her and asked.

Several workers did not dare to speak, but a master chef with gray hair smiled bitterly: "Feifei, the hotel is about to collapse, so we still have time to cook."

"Uncle Yang, you are old, there are things I shouldn't say." Hong Feifei walked to the chopping board with a sullen face, pointing to the pots and pans on the table, "Whether the company will fail or not, that is what my dad has to worry about. Even if things go wrong, we won't lose a penny. Who are we? We are chefs. As long as there is one guest in the hall, we have to do what chefs should do. In modern terms, it is called dedication. The ancient saying of practicing diligently is called duty.”

Qinxing is a cook. In feudal society, although Qinxing people had a low status and were not on the stage, they had their own set of rules. Strictly speaking, they were part of the Jianghu people. Even though Hong Feifei is less than one-third of the master's age, she teaches people in the same way, and even smells like an ancient heroine. The masters are speechless when she talks about it.

Master Yang is also a well-known national first-class chef. He can definitely become the head chef in any big hotel. In front of other chefs, he is always a figure with nostrils turned upward. But in front of Hong Feifei, she didn't even have the heart to talk back.

There is no way, diligence does not matter the age, the competition is skills and virtues, whoever has higher skills and good virtues will be obeyed. This virtue does not refer to benevolence, justice, propriety, wisdom and trust in the eyes of ordinary people, nor does it refer to the core values ​​of socialism, but the set of cooks' rules passed down from ancient times. The Hong family is very knowledgeable and has not only passed down the craftsmanship but also the rules. Hong Feifei has grown up with this kind of education. Even though she is young, in terms of 'virtue', these old masters who have no family background are really far away. Not as good as her.

"Feifei, there are not many guests today, just one table. Yesterday, Director Xia of the Tourism Bureau decided to eat snakes. There was only one green snake left in the kitchen. We were worried that it would be damaged, so smashing the signboard was not the best option." A middle-aged chef explained.

These chefs didn't mean to make things difficult for her. They were all good at making snakes, but if they wanted to do well, that was another matter. Hong Feifei started working in restaurant kitchens at the age of fifteen. Over the past ten years, these chefs have been suppressed by their "obscene power". If the guests are not satisfied, Hong Feifei will really get angry.

"They can taste like shit!" Hong Feifei swore disdainfully and snapped her fingers: "Snake."

Lao Yang brought over a bamboo cage more than half a meter high. Inside, there was a green bamboo with a yellow belly and dark red eyes. This bamboo-leaf green snake is obviously thicker than the ordinary bamboo-leaf green snake, over one meter.

This kind of 'big bamboo with green leaves' is relatively rare. It is produced in only one place in the country, which is the bamboo sea in southern Sichuan in the movie Crouching Tiger, Hidden Dragon. Dazhuyeqing is known as the "King of Bambooyeqing". As you can tell from the name, it is extremely toxic.

The more poisonous the snake, the more delicious the meat. The eyes of this big bamboo leaf green are already dark red, and it is three points more poisonous than the ordinary big bamboo leaf green. The purchase price alone is more than 10,000, and it has been cooked by Hong Feifei. , the price is as high as 28,888, which shows that Hongjia Cuisine takes the high-end route.

Ordinary Bamboo Leaf Green is extremely toxic, let alone this King Bamboo Leaf Green. As soon as it was taken out, several younger helpers jumped away as if they were hiding from the plague, for fear of being bitten. However, they are reluctant to leave the kitchen. It is not often seen that Miss Hong cooks in person. Learning a few tricks will be enough for them to use her for several years.

Several master chefs also rubbed their hands and looked at Hong Feifei with a smile.

"Hey, I've never seen you so blatantly steal from me. Forget it, let's just treat it as giving everyone some benefits before we break up." Hong Feifei glared at several people present in a funny and angry way, and then opened the door He looked at the bamboo basket cover swimming inside for a few seconds. Then he thrust his hand into the basket like lightning, and with two onion-like fingers, he firmly grasped the seven inches of the bamboo leaf, one meter long. The long green bamboo leaves came into her hands and were pulled out like noodles.

"Sister, here you go." A helper said with a flattering look on his face and handed over a sharp knife and a wooden board with nails. Killing a snake is similar to killing an eel. He nailed seven inches of the snake to the wooden board, and then used a sharp knife to peel a hole. Skin and disembowel.

"Nonsense, can you still eat it after being killed like this?" Hong Feifei ignored him and took out a small porcelain bottle. With a flick of her thumb, she opened the lid of the porcelain bottle, and immediately a scent of herbal medicine wafted out from it.

"Sister, what is this? It smells so good. Is it snake medicine?" the worker asked flatteringly.

Master Yang, who had been scolded before, smiled, showed his seniority, and said to the worker: "What do you know? This is dogwood juice."

"Ah?" The worker had obviously never heard of this thing, and looked at Hong Feifei curiously. Hong Feifei didn't explain, she just curled her fingers at him, handed him the small bottle of dogwood juice, and asked him to take it. Then the thumb and middle finger of his free hand clamped between the upper and lower jaws of Dazhu Yeqing. Zhuye Qing immediately opened his mouth, with two fangs pointing outwards.

"Feed it, be careful not to get caught by the fangs on your hands, otherwise even the gods can't save you." Hong Feifei said.

The worker tremblingly handed the bottle to Zhuyeqing's mouth, and poured the dogwood juice inside into Zhuyeqing's mouth. After drinking all the bamboo leaves, Hong Feifei opened the bamboo cage and threw the bamboo leaves in.

Zhuyeqing seemed to have been drugged, twisting and rolling her body over and over in the bamboo cage, causing the entire cage to shake, but soon she stopped moving. When Hong Feifei brought it out again, she was already limp. A piece of it collapsed and he actually fainted.

The boy boldly poked Zhuyeqing's belly, but there was no reaction at all.

"Hey, sister, this is an anesthetic!" the worker said in surprise.

"Haha, don't you understand? Cats use mint as wine, snakes use dogwood as wine, Zhuyeqing is drunk, Feifei gives it dogwood, and the meat will be fresh and tender." Lao Yang explained on the side.

"There is another reason." Hong Feifei rarely took the initiative to speak, "Normal killing methods, whether it is suffocation, disembowelment or throwing to death, animals are just like people. When they are dying, they will be nervous and fearful, and the body secretes an amino acid, which causes The meat tastes slightly off. Although the person upstairs can't eat it, we cooks can't lie to ourselves. If we let it get drunk and die, there won't be this problem. Remember, it's not just about killing. "Snake, when dealing with any animal, it is best not to let it die in fear. It is more humane and tastes better."

"I'm convinced, I'm really enlightened!" The worker gave a thumbs up and said sincerely in admiration.

Next, watch Hong Feifei wield the knife like the wind, as if she was performing sword skills. She quickly and easily peeled off the drunken Zhu Yeqing's teeth and skin, and took off her scales. During the whole process, Zhu Yeqing didn't even shed a drop of blood, and her muscles could be faintly seen. Next, the blood flows in the veins, and the last knife is used to bleed.

A few minutes later, the bamboo leaf green was cut into N pieces, and all the edible parts of the snake meat, intestines, and gallbladder were sorted. Most people think that snake skin is just scales, but this is not the case. After removing the scales, there is a translucent film underneath, which makes porridge taste great, even more delicious than the best bird's nest. Of course, most people can't handle scales well at all.

"Come on, Feifei, leave it to us." Whether the snake tastes good or not depends mainly on how to kill it. The cooking process is similar. At least based on the skills of the few chefs present, the snake will definitely die a decent death. What a waste.

"Then you guys get busy." Hong Feifei washed her hands and took off her apron. While making ingredients, a chef she knew best asked, "Feifei, the Yangtze River fishing in Huayin County starts next week, do we still want to go?"

The ingredients of Hongjia cuisine are always carefully selected. After half a year of fishing moratorium, the fish in the Yangtze River have grown fat and strong. Fishing starts in May, which is the most plump time, and occasionally they can be caught. A small number of rare and rare fish. Therefore, every year when fishing starts in Huayin County, Hong Feifei will take people to purchase.

It seems that Hongjia Cuisine is about to close down, and there is no point in going there.

"Forget it, you just stay home, I will rescue Xing by myself." Hong Feifei said.

The fishing festival in Huayin County is actually a culinary feast. As a top chef, Hong Feifei certainly doesn't want to miss it. Besides, although the Hong family can no longer open the restaurant, she will still work as a chef in the future. Of course, she can't do it if she has good ingredients. Missed it, except you don’t need to purchase as much as before.

There is a deeper reason. In Yangchuan City, not far from Huayin County, there is an "old friend" with whom she has a deep relationship. This old friend goes to the fishing ceremony every year.