Chinese Cuisine Soon to Ignite the Nation

Uncle Zhong and others entered, smiling at the door, "Uncle Zhong, Master Yang, Master Cheng, come and sit down. Have you all eaten well?"

"Thanks to Miss Tong today, we've opened our eyes. Excellent!" Several people could hardly contain their excitement, answering with smiles, but no one came forward.

"Come, sit down. In the future, Miss Tong will be the owner of Fuhai Lou, and her words are the rules," Cheng Mo spoke up.

"Yes, thank you, Master, thank you, Miss Tong." Led by Uncle Zhong, they approached and all bowed their heads, hiding their astonishment on their faces, taking some drum stools and sitting down.

"I'm not the owner, just a little shareholder. In the future, we'll discuss it together," Xiangbei felt a bit embarrassed and quickly changed the topic, asking about their impressions of the dishes.

"Hehe, this old man loves the Thousand Cut Fish the most. It's hot and warm, stomach-warming without losing the sweetness of the fish. Master Cheng said that he's getting old and loves the steamed crucian carp with ginger and green onions. As for this old man, he complained of pain and drank water, but he still ate more than half of the boiled fish." Uncle Zhong summed up the truth of taste with one sentence: Thousands of people love a hundred flavors.

"In fact, the biggest feature of these dishes lies in the use of different cooking methods. None of them are recipes that can't be learned. After eating a few times, many people can make them. This steamed fish is just a simple method. Steamed fish is first used with salt and wine to remove the fishy smell. Ginger slices are added for freshness, and after cooking, hot oil is used for fragrance. The method is simple and easy to learn, but the taste is loved by those who appreciate the original flavor of the dish. As for the sugar and vinegar chrysanthemum carp, this sweet and sour taste is loved by children and women. The shape of the chrysanthemum must have delicate knife skills, but the method of pouring sugar and vinegar sauce is not limited to fish. It can also be used for pork fillet, ribs, sliced meat, chicken breast, or some vegetables, such as eggplant, lotus root, or pan-fried tofu, which are all delicious. If it is used as a series, it can always provide suitable choices for the wives, children, or old people who come together. On the contrary, this boneless Thousand Cut Fish, without the craftsmanship of Master Yang, is absolutely impossible to taste such a beautifully shaped and delicious boneless carp. So I think it can become a signature dish of our Fuhai Lou. What do you all think?"

"Miss Tong has touched our hearts. We were just discussing and thinking the same thing just now, but we don't understand the profound principles that Miss mentioned. Miss is truly a culinary master." Master Cheng, who was not talkative, spoke at this point. As someone who entered the palace at the age of eight and came out to sell food after twenty, he followed his current master. Now he is nearly seventy, with hundreds of disciples and grandchildren. Although he no longer cooks, he is grateful for the kindness of his old master and is fond of the young master. So, he always stays in the kitchen, watching over it. Sixty years of craftsmanship, tasting and experiencing countless delicacies, today gave him a feeling of enlightenment.

"Master Cheng, you praise me too much, I can't live up to your praise. The little girl will be proud." Xiangbei blushed and couldn't help but steal a glance at Cheng Mo, looking a bit shy and a little proud.

"Master Cheng hasn't praised anyone for many years. Don't let this girl be proud without knowing the height of the sky. Be careful." Cheng Mo chuckled, indulging in a way that seemed like praising his own child.

"Hehe, hehe, this child deserves such praise. Old man can rest assured now. You are all good children. Now that you have seen the master, there is also an explanation." Looking at these two, thinking of Cheng Mo's reactions all day, Old Master Cheng understood in his heart, with a double meaning in his words, feeling pleased.

Cheng Mo immediately stood up, took two steps to his side, and said softly, "Master Cheng and Uncle Zhong are the closest people to the young master. Fuhai Lou is the confidence you two have built for the young master. You must not leave the young master here and not care about him, never bring it up later." Saying this, his eyes turned red.

"Young master, you must not call yourself 'small'; you really make us break down. Old man is relieved and just too happy. I misspoke for a moment. Young master, please take the top seat. Old man won't go anywhere. I'll take care of my health and make pastries for the young master."

Seeing Cheng Mo still a bit teary-eyed as he sat back in his chair, Xiangbei felt that this seemingly cold and awkward teenager was still very emotional. However, his words added a bit of heaviness to the atmosphere, and for a while, no one spoke. Xiangbei lifted a slightly exaggerated smiling face and spoke, "Exactly, Master Cheng, please don't praise me. My little tricks are not worth mentioning in front of you. If we want the whole country to taste our new dishes, in the future, Fuhai Lou in various places will need you to sit here, mediate, and guide the skills."