Johnson was stunned and was taken to it by the boss's mysterious secret. He carefully picked up a piece of golden yellow from the safe. A thought flashed through his mind and said in surprise: "Yellow-lipped fish bladder!"

"Hehe, three pounds and six pounds, the treasure of the store!" The boss said proudly: "I bought a 84 pound yellow-lipped croaker with a lot of money ten years ago. Isn't it amazing?"

Johnson took it and looked carefully. It was the first time he saw this legendary top-notch food. The locals also called Huangqin, which is worth millions. Fish glue can save lives. Fish gills and scales are said to be able to treat infertility.

The whole body is full of treasures, with a minimum of 3,000 per catty of fish, and the fish bladder is the most valuable. A pound of 1.5 million is a treasure that has a price but no market price.

Especially for postpartum hemorrhage, it is said that there is a magical effect of curing the disease. The fish glue is taken off the body and dried and preserved. As a family heirloom in ancient times, it can save lives at critical moments.

"In April 2009, when two fishermen in Fuding City went to sea, they found a dying 64-pound yellow-lipped croaker. A Wenzhou boss bought it for 980,000 yuan and sold it to a Guangzhou boss for 1.25 million yuan."

"In February 2010, a yellow-lipped croaker caught in the South China Sea, which was bought by three Wenzhou bosses in Zhanjiang for 3.45 million yuan."

"In 2011, Pingtan Fisherman's Net found a yellow-lipped croaker with a body length of 1.93 meters and a weight of 150 kilograms, and sold it for 3 million..."

The boss became more and more excited as he spoke, "We call it goldfish here, what kind of bullshit gold? One gram of fish maw is more than dozens of grams of pure gold!"

Johnson nodded, it was indeed a treasure, and asked casually: "How much is it to sell?"

The boss quickly took the fish bladder back, locked it back into the safe, and said seriously: "We are destined to let you see it. We don't sell it for a lot of money, so we keep it as a family heirloom!"

Johnson shook his head, it doesn't matter, it's understandable. Those who are destined to live in the world will not sell it if they are beaten to death.

Going to the second floor, the chef prepared the ingredients and filled the table with a large table. It was boring to eat by himself, so he asked the boss to sit down and chat while eating, which was considered to be a friend. He promised to make a phone call and deliver the goods to his doorstep in the future.

Guangdong people regard the freshness of the ingredients as much as they are, which gave birth to the yellow sand market that has not stopped for a second since 1994. From the banquets in the Golden Age of the Thirteen-Road Golden Age of the Qing Dynasty, the tea-beating surrounds and Zhizhai Hall in Chentang, and the Taotaoju blind dates in the novel...

There are also two local food families: one is to stick to Guangdong, create Taishi cuisine, and create the Jiang family for decades of prosperous food. The representative is Jiang Kongyin, the chief foodie in Yangcheng.

One was founded in Guangdong and went north and became a top official dish. The Tan family dish was famous in the capital. The representative figures were Tan Zongjun and his son.

Lu Wenfu's "Gourmet" says: Only after three generations of wealthy people know about food, and this is true.

Anyone who can make a lot of silver in the restaurant, even if the abalone and bird's nest is a real gourmet every day.

Looking at Yuan Mei, Li Yu, Zhang Dai, people who can be called gourmets in history must first have cultural heritage, and more importantly, they all meet a good chef who is satisfactory.

Singaporean businessman He Zhenya, a famous food writer in Southeast Asia, and his chef Liang Mei, usually demands herself to make fried eggs. Those who are not beautiful, those who are not raw or over-ripe will be eliminated.

When the He family treats guests, the chef gets up early in the morning and makes char siu. It takes two hours to choose only the best piece of ribs, regardless of time and cost. Such char siu is better than any star-rated restaurant.

Yuan Mei's chef Wang Xiaoyu regards being a chef as a practice medicine, and shows his skills and uses his whole heart to diagnose and show his skills and cook according to the character of each piece of material. He is not correct or indulgent, and is simply a philosopher.

Whenever Yuan Zicai talks about the deliciousness of a friend's house, Xiao Yu often observes it in person and holds the etiquette of disciples. In this way, he can integrate it into the strengths of a hundred schools of thought and better serve the master.

Taishi Jiang Kong Yin, the last Jinshi, was also an agent of British and American tobacco. He was rich and opened his own farm, planted fruits, raised cows, and cultivated flowers. During the season of lychees, the Jiang family often appeared in the garden in the early morning to pick lychees with dewdrops to eat them, because the sun turned sour as soon as it came out.

Even the white chrysanthemums needed in the snake soup are specially provided for care. They plant their own varieties, Crane Bing Yunxiao, the only one in China.

Tan Zongjun, a fellow villager of Jiang Taishi, is famous for his delicious food among the officials in Beijing. The father and son of the Tan family are never tired of eating sperm, and they must eat the left front paw when eating bear's paw. It is said that this is just something that bears often lick, and it is particularly plump.

When eating shark fin, Luzon yellow must be chosen, and when eating abalone, purple abalone must be eaten. A century ago, it was popular in the capital: the Qujie world is not accentuated by Tan Xinpei, and the food world is not accustomed to praise Tan's dishes. Even the people know that several Guangdong concubines in the Tan family cook good dishes.

Especially the generation of Lifeng, the third concubine of Tan Jingqing, the son of Hanlin, learned the unique skills of famous chefs in Beijing, and added the Guangzhou cuisine of our gang. Tan Jiacai is recognized as the number one private cuisine in Beijing, even surpassing President Duan Qirui's family cuisine.

When Zhang Daqian was in Jinling, he missed the Tan family's shark fins and often sent people to the Tan family to buy the newly-cooked braised shark fins, which were immediately airlifted and served on the table.

Wang Jingwei went to the capital and invited celebrities at Shangzhen Mansion. He wanted to invite the Tan family to have a meeting, but he just went to the cave. Tan Jingqing refused. Later, he had to compromise and asked the Tan family to make a dish of braised shark fin and a dish of oyster sauce and purple abalone. The secretary drove a car to express delivery.

Legend has it that Tan Jingqing's original words that he refused were: After leaving the Tan family, he could not cook the Tan family dishes.

If you go out, can you still order your own food?

Lifeng is a little girl who actually doesn’t even know how to fry a spoon, and she hasn’t even learned to stir-fry because most of the Tan family dishes are high-end dishes that require heat. The various tips that ordinary chefs know about making food look good and delicious, such as adding alkali to bird’s nest and adding borosa to whole beef, which people don’t know.

I only know that I should cook honestly, lay the ingredients carefully, the heat should be sufficient, and the procedures should be accurate. Only in my own kitchen can I do this easily.

In the 1920s, the Tan family gradually declined. Tan Zhuanqing was still hopelessly obsessed with delicious food. He did not hesitate to sell the huge house in Picai Hutong and rented the house in Guangdong Guild Hall.

With the name of an official family, daily expenses are too short. To maintain delicious food, you have to find a different way. In the dilemma, you have a sudden idea: Why not eat and feed?

Fee-time banquets and selling Tanjia cuisine may be a profit shortcut.

I started to host banquets quietly, making money and being decent. I never listed for business and only held banquets at home, so it was called "Discounting Banquet for Home Chef".

Start with regular customers, and at first, I dodge a little and can’t hide my face. Later, my reputation spread and I couldn’t help but win over fresh customers, so I could only get 20% off for regular customers.

For the most expensive swallow wing mat, the high-end restaurants outside such as Chunhualou Dongxinglou are only 16 yuan per mat, while the Tan family offers a sky-high price of 100 yuan. Only regular customers can get a 20% discount, a full 80 yuan per mat.

At that time, the officials and ministers in the capital were in a state of luxury, and the bribery of the parliamentarians were even more enjoyable. The Tan family food was a coincidence and became famous all the time. The more expensive it was, the more mysterious it became. It soon became popular in the upper class and was chased by the powerful and wealthy people.

The initial reservation was three days in advance, one week, one month, or even three months.

Taishi dishes are similar. They were very popular in Guangzhou back then, and only Taishi horses were the leader in major restaurants. Every time the Jiang family released new dishes, major restaurants immediately pirated the copies and attracted diners under the name of Taishi.

Any new dish with the word "Taishi" will be very popular once it is launched. Whether it is military and political officials, Chinese and foreign envoys, great merchants in the Shang Dynasty, and heroes from all walks of life, they are proud to be the first banquet for the Taishi.

American gourmet Walter said: If you kill a chicken but don’t have the ability to cook it, the chicken will die unjustly.

Wang Xiaoyu said: The celery made by a good cook is definitely better than the bear paw made by a bad cook. The difference is whether you have any intention.

Even when Stephen Chow flew in the air to make flowers and pull out silk in the God of Food, he said that he should do it with his own heart.

All Johnson understands these principles, but the world is so big that he is still young. When he is old and can't walk anymore, he can raise a few good chefs and enjoy the food even when he is lying at home.

This is life!
Chapter completed!