The sour and sweet taste of plum wine still lingering in the mouth, once the at flower enters, the rich flavor of the at begins to fuse with that tangy flavor, making the pork, already devoid of any fishy sll, suddenly also carry the fresh scent of fruit.
Sit down at has a higher lean at content compared to pork belly, with less fat, characterized by thick skin, more lean at, and heavy gelatine.
The use of spices ensures the pork has no gay or fishy sll, the at cooked to seventy percent perfection, where the lean part is at the critical point between tender and not, providing just a bit of chew without feeling it stuck between the teeth.
Though there’s not much fatty at, the little that remains is tender and juicy, with a gentle crispness felt as you bite.
Layered in stacks, each bite allows you to feel the delicate aroma of pork.
Perfectly interspersed with the right amount of seasoning, each chew feels like a burst of sauce, delighting the palate with a hint of childish playfulness.
"What is the na of this dish?"
Unable to resist, Dave asked the waiter standing beside him.
The waiter introduced, "Esteed guest, this dish cos from the mysterious East, with a history of over 1400 years."
"Hmm, no wonder it’s so delicious. What’s the na of today’s chef?"
"The chef’s na is Wang Fan. In Huaxia, they customarily put the surna first, followed by the given na."
"Not bad, Wang Fan, I’ll rember him. Could you please check on the dishes for ? I’ve suddenly beco quite eager for tonight."
Dave picked up another piece of at and placed it in his mouth, closing his eyes to savor it carefully.
The restaurant today has been refurbished, the hall divided into so private rooms for those who enjoy the quiet to savor their als alone, and for those who know each other to be seated together.
Professor Liu, Allen, and the specially invited Michelin reviewer, Saint Paul, were in one private room.
Looking at the three exquisite peony flowers before her, she couldn’t possibly associate them with Li Zhuang White at, much less with that young chef who just two months ago, was casually placing dishes on a plate.
She knew the dish and had even gone to Li Village specifically to taste it. To be honest, even though it has a tradition spanning 1400 years, she sees it as a folk snack.
The casual presentation, simple decoration, while testing knife skills, really doesn’t speak to any kind of exquisite appearance.
Even its legendary origin is steeped in folk flavor.
Other dishes are associated with grand poets and writers, or ministers and emperors; but this dish involves a guard who stole the emperor’s concubine and fled to the folk.
Although French cuisine loves storytelling, a story like this is better untold.
Fortunately, the waiter stopped at saying it has a history of over 1400 years, which made her feel at ease.
But such a dish filled with folk flavor, after that young guy’s improvents, can virtually be said to be two different dishes. Leaving aside taste and flavor, at least in terms of appearance it’s already winning big.
Elegant, truly elegant!
Allen laughed, "Thanks to the beautiful Miss Anna for introducing such an excellent young chef to , today’s al will be my gift of thanks."
Having said that, he raised his glass, "We haven’t seen each other for over twenty years, old friends must first have a drink."
Professor Liu picked up his glass, and the other reviewer, Powell, also lifted his glass.
With a "Ding," the glasses clinked together, and then they each took their drink.
The gentle plum wine poured smoothly down the throat, leaving just a refreshing taste in the mouth.
"Anna, what do you think of this dish’s appearance? I rember you once said Wang Fan’s plating was terrible."
Professor Liu gave a wry smile, "Honestly, his growth has surprised , I couldn’t have imagined he could reach this level."
Powell looked at the rolls of at on the plate and remarked, "This restaurant is Allen’s, so I’ll set aside the restaurant environnt and service for now, just judging by the appearance of this dish, I find it impeccable. The peony flower is considered a symbol of nobility, beauty, romance, and shyness. These flowers originally were gifts for Empress Josephine, Napoleon’s wife, brought from Huaxia to our France. Who would have thought one could see peony flowers made of at slices? These three peony flowers are crafted exquisitely. If the texture and taste aren’t very off, I’d be willing to recomnd three stars."
Then he looked at Professor Liu and asked, "Anna, what do you think?"
Professor Liu’s face had a hint of smile, lightly coughed then said, "Let’s taste it first and then decide."
Having said that, she picked up a at flower and brought it to her mouth, taking a gentle bite.
(￣～￣) Chew!
Allen laughed heartily, "Anna, you are still the sa, you only show this expression when you taste delicious food, after I first saw that expression on you, my restaurant was awarded stars."
Professor Liu remained indifferent, calmly chewing slowly, while Allen shook his head and continued eating on his own.
Just from the first bite, Allen knew his signature dish was absolutely secured.
Diverging from French cuisine, the Huaxia delicacy, even his picky palate couldn’t find any fault.
The most important point is that, as an appetizer, this dish is perfectly fitting.
The three at peonies found their way to his stomach without him even noticing, instead of feeling full, he was even hungrier.
Looking at Allen and Powell, who were evidently not quite satisfied, Professor Liu smiled slightly.
Simply put, appetizers in Chinese cuisine are just dishes served with rice, ant to evoke the desire to eat more, in this regard, Chinese cuisine absolutely holds the upper hand.
But who knows what the young guy will whip up for the second dish?
Wang Fan hasn’t revealed his nu, anyway, French cuisine often has surprises, keeping a bit of mystery can add interest.
At this mont, he just retrieved the star of the second dish from the fish tank—a sea bream.
For Chaoshan Fish Sashimi, the main fish is generally grass carp or sea bream, in France, they also eat grass carp, but Wang Fan eventually chose golden sea bream.
No other reason, its color is beautiful!
While preparing fish sashimi, the red at of the grass carp needs to be removed, leaving just the translucent white at, but golden sea bream can keep it. This way, the sliced at showcases a contrast of red and white, presenting a more appetizing look.
One swift cut sends the fish back to the dragon palace, a cut at the head, a cut at the tail, a smooth slide, and the whole fish at is neatly sliced off the body.
Holding onto the fish tail, a gentle cut followed by a pull, completely separates the translucent fish at from the skin.
After carefully rinsing it in water, he diligently patted dry the surface with water-absorbing paper.
Cutting off the main bones from the fish at, he then secured the at and began swiftly moving the gleaming knife.
He wasn’t rely slicing the fish thin, but directly turned it into butterfly flower cuts, the red veins on the fish resembling the beautiful patterns on butterfly wings, placed on a plate with ice cubes, making it seem like butterflies resting on it.
User Comments
0 comments from readers