‘Crack, Crack’, a flash light lit up, and Qin Shiou’s smiling expression was frozen in the photo.

Putting down the check template, Qin Shiou asked Bird in a low voice, saying, "Why do I have to take pictures too?"

Bird smiled happily: "Because we can enjoy the pleasure of setting a world record together."

This time, fishing for four-meter-long bluefin tuna was a big deal for the world's anglers. The president of the International Fishing Association personally came from Hawaii to award certificates and bonuses to Nelson and his group.

The president of the International Fishing Association is Robertson Meim. He is an Englishman, about fifty years old, but he is not old at all, with dark hair, rosy face, and a loud voice when speaking, and he is in great health.

"Congratulations, Nelson, my man, you did a big thing." Robertson sat down and said to Nelson while drinking coffee.

Nelson smiled happily and said, "Thank you for your praise, Mr. President, it is a lucky thing to catch the Golden Gun King, and it is even more lucky to be recognized by the International Fishing Association."

Robertson knew that Qin Shiou was Nelson's boss, and later said to him: "I have heard of you, Mr. Qin, you once left a legend in Gloucester Harbor. The bet between you and the anglers is still circulating in the local area."

"The anglers call it the curse of the mysterious East, because for a while, the anglers failed to catch bluefin tuna in Gloucester Harbor," added a middle-aged man who looked like an assistant.

Qin Shiou didn't expect that his reputation was quite high in the fishing circle. But it probably wasn't a good reputation, so he shrugged and said, "I was just a joke at that time, but I didn't expect that those friends were serious. And they performed poorly, which is a pity."

"Jing is like this. Sometimes all the fish don't recognize your bait. They are far away from you, just like smelling the butcher's breath emitted from you through the sea." Robertson laughed and did not even agree with Qin Shiou's conflict with the Fishing Association in Gloucester.

Taking Gloucester Port as the entry point, the group started chatting while drinking afternoon tea, tasting small sushi, takoyaki, fish balls and other Tokyo specialty snacks.

Finally, Robertson asked Nelson: "This fish is expected to earn you more than five million. Man, have you ever thought about how to deal with this money? For example, you can get a boat and go around the world fishing trip?"

Nelson shook his hand and said, "No, no, no. Mr. President, I don't have that much time. Our fishing ground will be out of the fishing ground immediately and will be very busy later. As for the purpose of the money, I will consult my boss because he is a rich man and he has experience, right?

Robertson patted Qin Shiou's shoulder and laughed: "I can see, man, you are a good boss, look, you have conquered the young man's heart. To be honest, if I suddenly earned five million, I would definitely order a beloved wooden fishing boat around the world."

Qin Shiou smiled and said, "Actually, I'm not such a caring boss. It's just that Nelson owes me millions of this slut. He knows that after he pays off the money, he's still a pauper, right?

After eating a little takoyaki, Nelson gave a thumbs up and said, not sure whether he was praising the taste of takoyaki or Qin Shiou's joke.

In the evening, Robertson treated her to Amabu Yukimura, a famous traditional food restaurant in Tokyo.

Amabu Yukimura is one of the fourteen Michelin three-star restaurants in Tokyo. The chef Jun Yukimura comes from a Japanese restaurant family and has been learning to cook with his father at the age of eight. In the summer of 2000, he opened his family's restaurant from Kitakyushu to Tokyo.

Like all three-star restaurants, the meal ordering time in Abu Yuki Village is a week later. However, Robertson is the president of the Fishing Association after all, and his relationship network is very rich. He will be at the location after one call. Qin Shiou and his group will benefit from it.

When Robertson and others arrived at the restaurant, a middle-aged man wearing a chef's costume was waiting respectfully at the restaurant door. When he saw them, he bowed and shouted, "Yilaxia Yimasan!"

Robertson replied with a gift: "Aligado!"

Qin Shiou didn't understand Japanese etiquette, so he learned to be a big bull shit, and he would do whatever Robertson did.

This restaurant is not large in size and is decorated with logs and cardboard, full of quaint style. There are only 9 counter seats and 1 round table in the store. Robertson ordered a round table.

Nelson smiled and said, "Mr. President is so proud that he can actually book such a place."

Robertson smiled and said, "That's nothing. I just called an old qualified section chief of the Tokyo Fisheries Department. He was proud of his face. Look, the boss went out to greet us in person just now because he received a call from the section chief."

The characteristic of Amabu Yukimura is its tricks. The boss, the chef Jun Yukimura, is known as the master of Tokyo who is best at using ingredients for all seasons. The ingredients they use are almost different every day, and only make the food that is most suitable for this season.

This kind of restaurant does not require them to order food. They only need to use their eating habits or what they want to try. The chef will do it according to the requirements. Therefore, it is not easy to be a chef in a Michelin three-star restaurant. Not only can you cook, but you also have to be able to order food.

There is a saying in Tokyo that you eat crabs in late spring, which is different from the Chinese Golden September and Silver October. Crabs are cold foods. Japanese people eat crabs in late spring, which means they are ready to welcome the fierce and scorching heat. Tonight, the main meal prepared for them by Yukimura Jun is crab.

Soon, dishes were served one by one. After removing the side dishes, the first one was the crab shells served in a small plate.

When serving the dishes, Jun Yukimura came up to explain it specifically, and the accompanying translator said: "The chef said that there is a saying among the Japanese people who eat crabs, which is called 'The Crab that must be eaten once in a lifetime'. The Crab mainly refers to pine-leaf crabs and long-legged crabs. He asked everyone to try it."

Qin Shiou picked up a crab shell, which contained two pieces of snow-white and delicate crab meat as white as tofu and a golden crab roe in the middle. He dug a piece with crab claws and tasted it. The taste was delicious and sweet, and it was indeed extraordinary.

In addition to the Crab Crab, what impressed Qin Shiou was the restaurant's signature dish, Horikawa Burdock Crab.

The boss said that the burdock he used was a selected Horikawa famous burdock, and the crab he used was or the crab he used.

Robertson ate and praised him repeatedly, and the boss smiled happily, and he repeatedly said that he had won the prize.

Seeing that Winnie liked it, Qin Shiou asked the boss for advice on how to do it. The boss did not hide his own personal information and took him to the kitchen to make a copy.

Qin Shiou learned to cook the crabs first, cook the seasonings made of wine, bonito soup, and light soy sauce. Then, pair the lettuce pickled with wine, bonito soup, sweet cooking wine and soy sauce in advance, then add some special white sauce to dissolve some plant rhizomes, and mix them according to the amount.

After reading it, Qin Shiou understood. No wonder the boss is not afraid of you learning it. Unless the boss carefully trains this technique, it is difficult to learn the original flavor: bonito soup and crucian carp soup are the secret recipe! (To be continued)
Chapter completed!