The shad must be steamed. The big foodie and philatelic Zhao Heng came to ZJ in the 1970s. On the Dragon Boat Festival, he met a retired chef who was calm and breeze. He spent 7 yuan to eat an authentic steamed shad. Don’t think that 7 yuan is very cheap. At that time, 7 yuan was equivalent to the monthly salary of many workers.

After eating, Mr. Zhao Heng's evaluation was: The shad must be steamed with scales. I'm afraid most people in the world can't get used to this practice! What's more, the crucian carp can only kneel down and call grandpa when they meet it. Only the people in the water town of Jiangnan know how to pick chopsticks and put them in their mouths. When they meet a rough man from the north, eating this thing is really a tiger and can't get out of the way!

However, the deliciousness of the chick is undeniable. Wang Anshi said that "fat and sweeter than milk". This metaphor is not only wonderful, but also the reason why Zhang Ailing hates that there are many chicks.

Yang Cheng was very satisfied with what he had eaten. Luo Yue also squinted her eyes, but Yang Cheng shook her head. This dish is not suitable for wedding banquets. There are too many thorns. The clumsy foreigners may have to eat with the meat and thorns. The delicious food is delicious, but the feeling must be not very good!

But it doesn’t matter. It’s enough to have a mouthful today. You should know that this serious anchovies cost 3,000 or 5,000 yuan in China. If you send them to Los Angeles, you may get $2,000!

But the deliciousness is definitely worth the price!

The third dish is also the GC that I tried today - Yangtze River Knife

Seeing Chef Chen serve the dishes in person, Yang Cheng couldn't help but put on the BGM in his heart - he's here, he's here, he's here, he's here with delicious food!

Nowadays, some Jiangxian restaurants in China fool customers and say that the Yangtze River Sanxian is "puffer fish, anchovies, and achovies". However, although the fish is delicious, it is only compared with the swordfish, but it is the difference between an ordinary five-star hotel restaurant and a Michelin three-star restaurant.

The swordfish must eat the sword in front of the Ming Dynasty! The swordfish is as dense as dense as dark, and the swordfish is as hard as iron after the Ming Dynasty. This refers to the small thorn of the swordfish.

Such a small catfish of 2-3 taels can’t be handled by people who can’t eat it for half an hour. There may be more than 10 thorns waiting for you in a piece of meat the size of a fingernail!

The lady in Jiangnan who knows how to eat is still drinking and pursing the knife fish in the most elegant posture you can imagine. The autumn water flashes in her eyes, and her white teeth and fragrant tongue can sweep out all the terrifying and dense thorns.

If you don't want to make a fool of yourself, just be more rough, try your best to chew the thorns, swallow them with the water, and then pray that they won't get stuck in your throat and let your good mood sweep away.

When I ate the knife fish, Chef Chen took out a big thorn in advance and made a salt-pepper fish bone. It was crispy and accompanied by fresh fragrance, which was very interesting.

This dish starts twice as much as anchovies. There is no doubt that at this price, do you eat it? What? It’s too expensive to eat it? SB, you may not have it if you want to eat it!

For those who grew up by the Yangtze River, many people are like this chewy fish. It is a taste habit from childhood to adulthood and a memory of the tongue handed down from ancestors. It is like the New Year’s Eve dinner and Lantern Festival dumplings. If you don’t eat it, it will be like something missing.

The general saying is that before the Qingming Festival, the swordfish was the most "thick but not greasy, and delicious."

This period coincides with the second and third months of the lunar calendar. The bones on the swordfish are thinner and softer, and will become harder after Qingming Festival.

Therefore, the price of swordfish is in the sky and underground on "before Ming" and "before Ming". However, even if it is a swordfish in the Ming Dynasty, which is as thorny as small and soft as a hair, Lao Fali should eat it with golden cauliflower to avoid choking the fish bones.

In the Song Dynasty, Liu Zai's "Thank you to the King to give in to the Intangible Cultural Heritage" describes the smell of the Jiangdao: "It is very surprising that the silver ruler is clean and not the tail. The shoulders are deaf and the thunder are suddenly shocked, and the gills are red and the water is fresh. The ginger, cinnamon and pepper are not ripe. The river bass is ashamed of poison, and the river bass is ashamed of smell."

Such a poem undoubtedly pushed Jiangdao to the status of Jiangxian. Later generations rushed to taste the freshness of swordfish, chased the tenderness of swordfish, and praised the fatness of swordfish to the sky. It is not surprising that after hundreds of years of spring food swordfish tradition, the real Jiangdao fish catch has become fewer and fewer fish.

The Yangtze River Knife is a very magical species. It grows fat in the sea in winter, and goes from the East China Sea to the Yangtze River in spring, goes upstream, and goes upstream to the mudflats and lakes in AH, HB and other places. As time goes by, the knife fish grows up a little and goes downstream to the sea, repeating itself.

The reason why Yangtze River Knife is as expensive as jade is because overfishing causes the production of swordfish to decline and the supply is in short supply. It directly leads to the so-called wild Yangtze River Knife in the restaurant soaring to tens of thousands of pounds. The key is that there is no! It is not that you can get it at any time if you want to eat it, so you have to try your luck!

Regardless of whether others can eat it or not, Yang Cheng and the others were so happy to eat it. The fish that melted in their mouths was delicious and slightly sweet. When they swallowed it, they had a lingering fragrance. The deliciousness instantly overshadowed the previous two fish.

Unfortunately, the wedding will be held in July, and the guests at the wedding will not be able to eat such delicious food.

After eating the knife fish, Chef Chen said that everyone would take a break and chat, and then taste other dishes with the flavor.

Otherwise, if you have the deliciousness of the swordfish, you will feel boring if you eat anything.

Of course, Yang Cheng agreed. In fact, he was a little full and had to slowly pour out some space for his stomach before he could continue eating.

Luo Yue was even more ateful and rubbed her stomach with a frown. She didn't know how many days she thought she had been hungry, but who would have thought she was overeating?

The restaurant owner asked the waiter to deliver tea at the right time, and today he also benefited from it. He ate many delicious foods that he might not have eaten once in his life.

While chatting, Chef Chen asked, "I heard that Mr. Yang also invited Chef Gordon Ramsey this time?"

Yang Cheng smiled and nodded, "Yes, Chef Chen likes him? I will recommend you and communicate more~"

"Thank you so much, but I want to talk to him more. I always feel that Z national cuisine is the most exquisite delicacy in the world. The so-called French and Italian cuisine are just spelling ingredients."

There is no foreigner here, so Yang Cheng doesn’t have to worry about it and nods in agreement, “Of course, Z national cuisine is the most awesome. Whether it is the ingredients or cooking techniques, foreigners can’t compete with each other.

But Gordon Ramsey still has his uniqueness and cannot be underestimated."

Chef Chen is still very modest, "As a recognized No. 1 chef, his level is definitely not bad. In fact, I have eaten the dishes he cooked, but I have never had the opportunity to communicate in person."

"Oh? In France?"

"Yes, one year he visited a French restaurant, but because of the mistake of the restaurant chef at that time, a distinguished guest was furious. Gordon Ramsey was so angry that he fired the chef on the spot. He personally took over as the chef's position for one day.

That was when I tried his specialty Wellington Steak.
Chapter completed!