Chapter 89 A Variety of Fusion Dishes

"Nothing, we're leaving soon anyway. You're the one we need to be careful of. It seems like this person is petty, vindictive, and vicious."

Zhao Xiaojing took out the chilled drink on the side, and Su Yuchen helped open the red wine and watched Zhao Xiaojing mix it on the spot.

This is the drink Zhao Xiaojing remembered from the last time she had dinner at the Wen family, when she drank red wine and it tasted so good.

"Let's not talk about these disgusting things for now. Today's drink is called Bayberry Lychee Drink. It can be drunk with or without red wine. Today's drink is with red wine.

I've already made the iced drink at home, but the red wine and bayberries have been cooked together, so a lot of it has evaporated, so I have to add some extra when I drink it."

Zhao Xiaojing smiled and changed the subject, explaining as she went along.

"Then let's have a try? Let's try Chef Zhao's new creation."

After Zhao Xiaojing poured the wine, Guo Gaoang couldn't wait to make a proposal.

"Cheers!" Su Yuchen raised his red wine glass. The three of them clinked their glasses together and took a sip together.

"Mirror, it's so delicious!" Su Yuchen praised immediately, while Zhao Xiaojing and Guo Gaoang fell into deep thought.

Zhao Xiaojing was comparing the difference between adding red wine to the drink and not adding it, while Guo Gaoang was still stunned.

He had drunk this bayberry and lychee drink many times before, both with and without red wine, but it was not until today that he truly felt the charm of this drink.

The sourness of bayberry and the sweetness of lychee blend together to create a light sweet-sour taste, while the fruity sweetness and sourness softens the astringent tannins of the red wine, allowing you to clearly feel the layers of taste buds when drinking it. After being chilled, the overall taste has an additional layer of coolness, allowing the three aromas to be hidden in the cool air, and one sip will completely dispel the summer heat.

"Mr. Zhao, I've tried this drink quite a bit before, but I didn't think it was particularly good. How come your drink is so different?"

Guo Gaoang raised questions.

"What do you think is different?" Zhao Xiaojing asked with interest.

She has made the version without red wine many times in the virtual space before, and today is the first time she has made the version with red wine. She is also thinking about it and is quite curious about other people's opinions.

Guo Gaoang took another bite, picked up the lychee and bayberry with a fork, and thought about it carefully.

"First of all, your lychee doesn't taste like rotten sweet potato. Secondly, your drink tastes very refreshing. Although it has many layers, it is very pure and has no extra flavors."

"Of course, Mr. Guo! You have a real tongue. You've figured out all these secrets. You're a real talent as a store blogger."

Zhao Xiaojing immediately exclaimed in praise.

“These are all details you mentioned, but they are the key to making this drink well.

The rotten sweet potato taste you mentioned is unique to heated lychees, so although it seems that they are added together, in fact, you should turn off the heat after boiling the bayberry and red wine for fifteen minutes, and let them cool for a while before adding the lychees. This will remove the greasy taste of overcooked lychees.

Also, regarding the flavor you mentioned, I think it might be the pot itself. Enamel pots are best for cooking this drink, followed by non-stick pots. Stainless steel and iron pots are not suitable, as they impart a metallic taste.

Zhao Xiaojing summarized while recalling the steps.

"No wonder there's a saying online: 'In the heat of summer, white porcelain plum soup is like the clanging of broken ice hitting the wall.' It turns out that summer, white porcelain, and plums are a fixed combination!"

Su Yuchen gave a brilliant summary, the three of them burst into laughter, and the waiter finally served the last dish.

Guo Gaoang introduced the two female classmates enthusiastically.

"The one in the middle is German-style crispy pork knuckle. It's their signature dish. It's called German-style, but fusion cuisine is about taking the best of each restaurant and creating the flavor you want based on your own understanding. That's why it's served with pickled radish and chili powder on the side, and fried garlic and sesame seeds sprinkled on top.

Even though it's pork elbow, it's not greasy, and it's even less greasy with all the fancy things sprinkled on it. The skin is already roasted and crispy. Try it, it's best eaten while it's still hot."

Guo Gaoang pointed to a large plate of pork elbows placed on a wooden tray in the middle. The pork elbows had been cut into pieces and looked crispy and yellow on the outside, while the meat was powdery when the pork was cut open.

Zhao Xiaojing and Su Yuchen each picked up a piece with a knife and fork and put it on the plate.

After tasting it, it was indeed as Guo Gaoang said. The skin on the surface of the elbow had been completely roasted and crispy, and it did not taste greasy. Moreover, the meat under the crispy skin was a mixture of fat and lean meat, tender, with a rich and greasy taste, but no fat could be tasted when you took a bite.

Paired with a slice of pickled radish around it, it makes a perfect Western-style Chinese meal.

"Shu-flavored tripe pizza. Just by looking at the name, you can tell it's a perfect fusion of Chinese and Western cuisine. I really didn't expect the boss to come up with this idea. I thought it was a dark dish, but after eating it, I was a little surprised."

Guo Gaoang continued to introduce.

Zhao Xiaojing looked at a pizza base sprinkled with dried chilies, tripe, an unrecognizable dried mushroom, cheese, crushed peanuts and other things, and curiously scooped up a piece and put it on the plate.

"It does look very dark." Su Yuchen looked at Zhao Xiaojing's plate and gave a fair evaluation.

Zhao Xiaojing took a bite, and all the flavors of food competed to touch her taste buds. She seemed to taste many things at the same time.

"Well, it's quite unique. I had pizza and hot pot at the same time. It's a clever fusion."

"Let me try it too!" Su Yuchen also scooped a piece.

"Indeed, I didn't expect this taste." Su Yuchen said with a smile, "It's a wonderful combination of Chinese and Western flavors, and the tripe is not even overcooked!"

Guo Gaoang introduced Indian crispy balls, Chinese meat sauce pasta, Japanese yakitori, and orange mustard shrimp balls one by one.

There were six dishes for three people, including Japanese Yakitori which was a few skewers of grilled chicken, chicken skin and chicken hearts, and Indian Crispy Balls which were a few small balls that looked like desserts. The portions were just right, so people would not be left without food, nor would they feel full.

"Chef Zhao, please tell me which dish is your favorite. Little Comb likes the Crispy Balls the best, right? I can already tell."

After tasting them all, Guo Gaoang waited eagerly for his two classmates’ comments.

"Yes, I like crispy balls the most. This little dessert is really my favorite!" Su Yuchen replied.

"My favorite is the orange mustard shrimp balls. This dish looks beautiful and tastes rich. The shrimp are fresh and the mustard has a light flavor, which really enhances the flavor.

Hmm… I actually like all of these dishes. They all have unique tastes. Although I haven’t tried the original recipes, the improved versions you mentioned are quite fresh to eat.”

Zhao Xiaojing pondered the evaluation.

According to Guo Gaoang, the Indian crispy balls that Su Yuchen likes are also Chinese-style Indian crispy balls, which are a modified version of Indian crispy balls.

The original Indian crispy balls use masala sauce, which always makes people feel vomited after a hangover, and the green soup makes people look unappetizing.