"This kind of spot is pretty good. Now that it’s winter, the fish don’t have much to eat, but they should still be active at the bottom. When the ti cos, just use a strong-aroma groundbait and fish the bottom. It’s best to add so rice wine, aromatic oil, and aged pickled corn into the bait, then mix it with Blue Crucian powder. It’ll definitely work, especially around noon when the water’s warr. If there’s no wind, your keepnet is guaranteed to be packed!"
His whole round of analysis didn’t just leave Chen Yan and Shen Jiayue dumbfounded; even Aunt Sun’s face was full of surprise:
"Old Sun, you know this much? How about you stop studying fishing and analyze the World Cup instead? If you manage to guess it right by luck, maybe our little courtyard could be upgraded to a big one."
"... I just talk a big theory ga, that’s all."
Chen Yan said to Aunt Sun:
"You should co along then. That Ginkgo Garden is at least a few hundred mu. We’ll fish a bit, take a walk, and grab a good al while we’re at it."
Aunt Sun asked curiously:
"There’s good food over there too?"
Old Sun said:
"Isn’t Little Lin going? If he’s there, there’ll definitely be good food."
Hearing this, Aunt Sun agreed:
"Alright then. This weekend my son and daughter-in-law are taking the little grandson to Universal Film City. I’ll relax a bit too and go out for a change of mood."
After chatting for a while longer, the two sisters got up to say goodbye.
Once they left the house, Chen Yan asked Mi Lan to play tennis together, and by the way ntioned the plan to go to Ginkgo Garden over the weekend.
Mi Lan naturally wouldn’t refuse. Now that the two chefs from her eco-park had gone to train at Lin Ji’s Food, she believed that by next spring, the park’s food service would improve by leaps and bounds.
Three o’clock in the afternoon.
Lin Xu brought a piece of three-layered pork belly into the small kitchen.
The company’s videographer had already set up the shooting equipnt, and the fill lights were also properly arranged.
Dou Wenjing scrolled through the comnts from netizens and said:
"Roughly over a hundred netizens left comnts saying Sichuan-Style Cherry at. Most people chose Gulao at, Lychee at, and quick-fried pork strips..."
Sichuan-Style Cherry at is relatively niche. Netizens’ impression of this dish mainly cos from the Northeast version and the Suzhou version.
But in those two places, Cherry at is made sweet-and-sour, not sweet-and-savory, so only answering Sichuan-Style Cherry at counts as correct.
Originally, Lin Xu thought no one would guess it. Unexpectedly, over a hundred people answered correctly.
Dou Wenjing asked:
"Should we do a筛选 of these netizens?"
"No need. When we upload the video later, however many people comnt, we’ll send out that many gifts. We’re not short on this bit of stuff, no need to be stingy."
"Got it!"
Beside them, Chen Yan said:
"Hurry up and cook, bro-in-law, we’re waiting to eat."
After coming back from Old Sun’s place, these two foodie sisters had gone to play tennis for over an hour, and all the snacks they’d eaten in the morning were fully digested.
Right now they were just waiting to eat Cherry at.
Lin Xu said with a smile:
"Even if I start now, you won’t be able to eat for at least another hour. If you’re hungry, have sothing else first to pad your stomach a bit."
"No way!"
"We’ve waited this long, don’t even think about tricking us into eating sothing else."
Lin Xu had just gotten ready to start recording when Dai Jianli’s voice sounded from outside:
"Brother Lin, where are you?"
Old Dai?
How co he showed up now?
Lin Xu walked out and saw Dai Jianli in casual clothes, carrying a bag. He asked curiously:
"What’s up, Brother Dai?"
"I was shooting a restaurant feature nearby, so I dropped by to bring you so yak jerky... What are you up to? Filming a video?"
"I’m about to make a Sichuan-Style Cherry at... Brother Dai, want to join in?"
He really hadn’t expected that just as he was about to make a Sichuan dish, he’d run into the head Sichuan chef of Fishing Platform. Since that’s the case, they absolutely had to film together.
Old Dai put down the yak jerky and said:
"If it were so other dish, I might still play coy, but since it’s Sichuan food, your big brother here has to support the scene... Do you have a chef’s jacket I can wear? Since we’re cooking, I’ve got to put on my work uniform. That’s respect for the craft."
Soon, Ma Zhiqiang brought a new chef’s jacket for Dai Jianli from the changing room.
After he put on the chef’s jacket, tied on the matching apron, and put on the chef’s hat, he walked into the small kitchen.
He didn’t start filming right away, but first looked over the ingredients and seasonings Lin Xu had prepared:
"The at’s good, but for Sichuan-Style Cherry at, it’s best to use a small young pig around sixty jin. That kind of pork has an even fat-to-lean ratio, the at is thinner, and when you cut it according to the size of a cherry, it looks better on the plate."
There’s even such a particular requirent?
Lin Xu didn’t have the relevant Skill and didn’t know Cherry at had this kind of requirent.
Dai Jianli said:
"Only young pig at will lt in your mouth with just a press of the tongue. Old pigs won’t do. But this piece of pork belly you chose is also fine; just butterfly it from the middle in a bit."
Aside from the at, the other ingredients were simple.
A few sections of scallion, half a piece of ginger, a few slices of sand ginger, three pieces of Star Anise, about a dozen Sichuan peppercorns, and two cardamoms with the seeds removed.
As for seasonings, there was only oil, salt, Crystal Sugar, and a small basin of Pork Bone Broth.
"Nice job with the Crystal Sugar. The amount should be one-tenth of the weight of the at, and that’s not counting the sugar used for the caral color. Only then will the flavor co out right. You’ve got the quantity pretty well controlled."
After checking, they officially started recording.
"Hi everyone, I’m Lin Xu. Today I’ll show you how to make Sichuan-Style Cherry at. This is the sweet-and-savory pork I promised you this morning. Those who guessed wrong, rember to type 1... To present the best possible version of Sichuan-Style Cherry at, I specially invited Dai Jianli, the executive head chef of Building 18 at Fishing Platform, to join us today."
Dai Jianli waved at the cara in a very comical way:
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