If it were Japan’s sashimi, now you would only need to pour so soy sauce or wasabi for sashimi.
In the world, the reputation of Japan’s sashimi is indeed larger.
But still, the saying goes, when it cos to sashimi, Huaxia is the ancestor.
Thin coriander stems, finely chopped celery stems, extrely thin onion slices, radish strips, chili rings, mint leaves, "Moneywort", galangal powder, crushed peanuts, and the soul of Chaoshan Fish Sashimi — garlic oil are all prepared.
Wang Fan took out a bit of each, and finally drizzled a spoonful of garlic oil over it, then gently stirred and placed it on the tray.
"Ding."
With a light sound, the well-dressed waitstaff ca in a stream to take the dish away, heading to their respective areas of responsibility.
"Hello, esteed guest, this is today’s second course — Chaoshan Fish Sashimi. On the white porcelain plate is the sashimi, and in the green porcelain plate are the condints. The chef has already mixed a bowl for you; the remaining ones you may mix according to your personal taste."
The handso waiter was about to uncover the dish cover on the silver tray when Dave frowned, sowhat dissatisfied: "Why is there more sashimi? Japan’s sashimi is really too unappetizing."
The waiter quickly explained: "Esteed guest, this dish is not Japan’s sashimi but Huaxia’s Chaoshan Fish Sashimi, with a history of over 1000 years."
"Oh? Did Huaxia steal from Japan?"
The waiter shook his head: "The earliest record of sashimi in Huaxia can be traced back to over 800 B.C., and it was only during the Tang Dynasty that it was introduced to Japan. To be precise, Japan learned it from Huaxia."
There are no ordinary people who can be waitstaff here, they can morize the information provided by Zhuo Qianqian by heart in just a day.
Hearing this, Dave nodded, signaling for the waiter to uncover the dish.
Once uncovered, he didn’t linger, turning back to the doorway position.
Dave looked at the dish, and after observing, he pondered — if he hired this chef as the head chef in his establishnt, wouldn’t it potentially make his business better?
With these dishes claiming to be 1000 or 1400 years old, wouldn’t that greatly enhance the prestige of his place?
In the future, he might even say his place is a millennia-old establishnt, only 980 years short of a millennium.
In the white porcelain plate, there was a small ice surface, with thin slices of fish resembling butterfly wings draped over it.
Beside it were all kinds of extrely finely chopped, neatly arranged condints, a bowl of golden yellow oily substance exuding a rich at aroma.
In front was a small bowl, where various condints had already been mixed together, the green, white, and yellow condints highlighting the translucently beautiful sashimi even more.
A thin layer of oil coated it, reflecting the soft light, making one just want to take a bite imdiately.
Without hesitation, Dave picked up a fork and scooped a forkful out.
The translucent fish at had an exceptionally clear texture, and bringing it close to his nose, there was no fishy sll, only a rich at aroma mixed with the enticing fragrance of various vegetables.
Even if Jesus himself ca, he couldn’t stop from putting this forkful of sashimi into my mouth, I’m telling you!
"WOW?"
As the sashimi entered his mouth, the cool texture made Dave exclaim.
Then the aromas of various vegetables began to ld in his mouth; he felt his taste buds were conquered even before he started chewing.
"Crack..."
As he bit down, the fresh condints made a slight sound as they broke, and the crisp, tender juices began to seep, a gentle yet incredibly rich aroma driving them, continuously conquering more taste buds.
To ensure his taste buds tasted the main flavor before being overwheld, Dave had to start chewing quickly.
Tender, bouncy, fresh and smooth, these are the adjectives Professor Liu, Allen, and Powell could think of.
As for Dave, fuck, damn! bitch! shit...
He is not a food critic; all he needs to know is whether the food tastes good, so the words that burst forth in his mind were those he usually used.
Allen and Powell were truly amazed by the deliciousness of this fish sashimi.
Neither Allen nor Powell were strangers to sashimi, especially Powell, who often visited Japanese restaurants due to work-related reasons.
But Japanese sashimi almost had no condints; this was the first ti they encountered one with so many condints.
According to the owners of Japanese restaurants, sashimi can only be dipped in soy sauce or wasabi, which not only enriches the flavor and texture of the fish but also retains its original taste.
However, after eating this dish called Chaoshan Fish Sashimi, Powell felt that the Japanese restaurant owners were just talking nonsense.
They were rely plain dishes, without these green vegetables.
With practice, you improve!
Instant kill!
Comparing the two flavors and textures, it was an unmistakable instant kill!
Although this dish had many condints and seasoning, none of them disguised the freshness of the fish; instead, the unique sweetness of the seafood was more accentuated.
Every chew was an encounter between teeth and fish flesh, further mixing with the condint juices.
When the fish and these condint juices were completely blended, the indescribable sweetness and freshness were almost beyond words, even as a Michelin Inspector, he couldn’t describe it accurately!
"Wow, Anna! I finally understand why you’ve always wanted to return to Huaxia. Honestly, these two dishes today have truly amazed . If the chef were to work here permanently, I wouldn’t hesitate to give a three-star rating."
Powell said with full admiration.
Professor Liu was sowhat immune to Wang Fan’s ability to create such high-level cuisine, after all, this wasn’t the first or second ti she was shocked.
Sotis you have to admit that so people have inherent advantages and talents in certain areas, Wang Fan’s understanding of the quantity between condints and main dishes could be described as finely honed.
No matter how many condints or seasonings, the dishes he cooked always retained the perfect taste of the main dish, sothing she had never experienced in other restaurants or chefs.
(￣～￣)chew!
Hmm, delicious.
"Waiter."
Hearing Professor Liu’s voice, the waiter elegantly approached and asked, "Esteed lady, is there anything I can do for you?"
Professor Liu covered the plate and pushed it forward: "Please take this dish back to the kitchen and ask the chef to mix it all for ; I can’t recreate this perfect flavor on my own."
Uh...
Allen and Powell exchanged glances, then looked at the various condints in the dish; it indeed seed a bit overwhelming?
In unison, they covered their plates and pushed them toward the waiter.
"Ours too."
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