Chapter 130 Plum Ribs, Pepper Chicken, Seafood Powder...
After all three had tasted the soup, fish, barley, and melon rind, praising them repeatedly, and then drank a small half bowl of soup with great satisfaction, Guo Pengfei noticed that a waiter was carrying a plate of food toward his table. He quickly manipulated the camera and pressed the start button to continue recording.
A new dish was served, and Chen Zhao smiled and thanked the waiter before introducing it to the camera: "This meat dish that was just served is called Plum Ribs. We can see that each evenly cut rib is glossy reddish-brown, coated with a thick, dark brown sauce that looks crystal clear, almost like it's coated with a glaze. Similarly, dark brown plums are hidden among the ribs, roughly five in total."
"As I introduce it to you now, you can already smell the slightly sour fragrance of preserved plums, as well as the aroma of pork ribs. Let me taste the aroma of the preserved plum pork ribs for you first."
After saying that, Chen Zhao picked up his chopsticks and first put a piece of preserved plum pork rib into his mouth.
The moment the ribs entered my mouth, my mouth was filled with the sweet and sour aroma of plum and the fragrance of meat.
The sweet and sour flavors are perfectly balanced, retaining the slightly sour aroma of the preserved plum without being overwhelming for customers. The initial sourness is followed by a subtle sweetness, which quickly becomes overpowering as you chew, releasing a richer meaty aroma that masks the sweet and sour notes of the preserved plum.
She chewed the pork rib in her mouth with relish, and when she opened her mouth again, she spat out a clean piece of meat without a single bone.
Unable to resist, Chen Zhao picked up another piece of pork rib and ate it. After swallowing, he looked at the camera and smiled, saying, "This plum-flavored pork rib is really delicious. Friends who like sweet and sour flavors should definitely not miss it. Even those who don't usually like it can try it. They will most likely fall in love with the aroma."
She first described the plum flavor of the ribs after they entered her mouth, then went on to describe the rib meat in detail: "These ribs must have been fried beforehand. After tasting the thick, sweet and sour sauce coating them, you can feel the crispy skin of the ribs when you bite into them, and the meat inside is tender, savory, and fragrant. The sour and salty flavor of the plums makes it even more delicious. Moreover, these ribs are very fresh, and with each bite you can feel the aroma of the oil seeping out. It's really addictive to eat them."
As Chen Zhao spoke, his eyes lit up as he thought of something: "The plum-flavored pork ribs are salty, savory, and oily, so they'll definitely go well with rice. I need to get a bowl of rice to eat with the plum-flavored pork ribs later, and I'll also get one for our photographer and assistant."
She waved to the waiter and ordered three bowls of rice, then tried the preserved plum. After spitting out the small pit, she shared, "These preserved plums are even better than I expected. Perhaps during the braising process, most of the plum's sour, salty, and fragrant flavors permeated the pork ribs. These preserved plums aren't too sour or salty, nor are they bland. After absorbing the sauce, the plums gained more meaty and salty aromas. The plum flesh is very tender and soft when you bite into it, and after swallowing, your mouth will slowly taste sweet. It's very delicious."
Just as he finished speaking, the waiter brought over three bowls of white rice. Chen Zhao immediately picked up a piece of plum rib and placed it on the white rice. The bright, slightly thick sauce immediately dyed the distinct grains of white rice a dark brown color and gave it a glossy sheen.
Guo Pengfei quickly adjusted the camera and took a close-up shot, capturing the tempting scene of the sauce from the glossy, reddish-brown plum ribs dripping onto the white rice.
He was just feeling down because he could only look at the sweet, sour, salty, and savory plum-flavored pork ribs and couldn't eat them for the time being, but now he was only happy to have captured such an enticing close-up shot.
He had a feeling that if he posted this scene back, it would definitely entice viewers and become a hot topic of discussion.
Chen Zhao picked up the preserved plum ribs from the rice and ate them. Mixing them with a couple of mouthfuls of white rice and chewing them down made the taste even more delicious.
She smiled happily and shared, "Just as I expected, these plum-flavored spare ribs are really good with rice. The oil that seeps out when you bite into the ribs mixes with the rice and is especially fragrant. The sweet, sour, salty and savory flavors blend into the rice and are very satisfying to chew. It makes you want to eat more and more!"
She gestured to Guo Pengfei that the recording could stop, but Guo Pengfei did not stop this time. He explained, "Let's leave it running like this for now. We can change the battery when the camera runs out of power. I noticed that the staff is serving the food quite quickly, and I'm afraid that if we're not careful, she'll bring over another dish and we won't be able to film the food being served."
Chen Zhao nodded: "Okay, Brother Guo, Yao Sheng, you guys eat up, this plum-flavored spare ribs is really delicious!"
Guo Pengfei nodded in agreement: "I've been craving it for ages, heaven knows how hard I've been to resist! To be honest, this is the first time I've ever been so hungry for food while on a field trip for a food interview. This Gu's Private Kitchen is really good!"
Yao Sheng laughed and said, "I was just trying my best not to swallow my saliva. The dishes at Gu's Private Kitchen not only smell delicious and taste fresh, but they also look great on camera. They should look good on camera. It will definitely look good when it's edited together!"
Chen Zhao was very confident: "That's for sure!"
The photographer, who was most qualified to say something, was too preoccupied to answer these questions at the moment. He was enjoying a piece of preserved plum rib.
The moment the ribs entered my mouth, I could smell an even stronger plum-sour and salty aroma than before. Biting into the rib meat through the sauce, the crispy outside and tender inside texture was unforgettable. The oil that seeped out of the rib meat while chewing added a touch of savory flavor.
The pork ribs are tender and juicy, won't get stuck in your teeth, and are easy to remove from the bone. After eating the pork ribs, you can easily spit out a whole, clean bone.
Guo Pengfei savored the aroma of the meat and the sour and salty flavor of the preserved plum in his mouth, and immediately picked up another piece of rib and continued eating.
Yao Sheng finally got to eat the plum-flavored spare ribs he had been longing for. The spare ribs lived up to the name of the dish. The moment you put them in your mouth, you could taste the fragrance of plum, which permeated every part of the spare rib meat.
The pork ribs are crispy on the outside and tender on the inside, and they release a rich, savory oil that's so tender you can finish them in just a few bites.
After spitting out the pork rib bones, he picked up a preserved plum and ate it.
Just like Sister Chen said to the camera, Yao Sheng felt that the sourness and saltiness of the preserved plum were just within his acceptable range. The plum flesh was very soft and tender, and when chewing it, he could feel the sweet aftertaste after the sourness and saltiness.
Moreover, it has a hint of pork rib flavor, making it even more delicious than eating preserved plums as a snack.
After finishing the preserved plum meat, Yao Sheng spat out a clean, small plum pit, picked up a piece of pork rib with his chopsticks, placed it on the bowl of white rice in front of him, and waited for some of the thick sauce to drip onto the rice before eating it.
The ribs are as delicious as ever, with a tangy and salty flavor. The aroma of preserved plum fills the mouth, followed by an even richer meaty flavor. The crispy outside and tender inside make them even more satisfying to chew. When you've almost finished eating, mix them with some rice for an incredibly satisfying meal.
Yao Sheng ate a piece of pork rib and then ate two mouthfuls of rice. After swallowing, he exclaimed, "This plum-flavored pork rib is really delicious and goes perfectly with rice. I'm not exaggerating when I say I could eat two bowls of rice with this pork rib."
Chen Zhao laughed and said, "Then we still have to take it easy. The plum-flavored pork ribs are so delicious, the meat dishes later on should be just as good. We should save some rice for later."
Yao Sheng listened to the advice: "Okay, Sister Chen, I'll restrain myself a little."
Guo Pengfei ate three pieces of pork ribs and a preserved plum, along with several mouthfuls of rice. He then pondered, "We usually eat simple dishes like steamed pork ribs with garlic or taro, or fried pork ribs with garlic for a slightly more fragrant option. I never imagined that preserved plum pork ribs could be so delicious. I can try to figure out how to make this dish at home. This kind of dish is perfect with rice and can make a whole meal, and it's really satisfying."
Chen Zhao nodded: "I think it's a good idea. Like the Job's tears, melon rind, and crucian carp soup we just had, we can try making it at home. It's so delicious and sweet."
Yao Sheng smiled sheepishly: "I don't usually cook at home. At most, I can make scrambled eggs with tomatoes. I'm afraid I'll blow up the pan if I make these."
Chen Zhao: "I was just thinking of giving it a try. The taste is definitely not as good as Gu's Private Kitchen. If it's palatable after a few tries, that would be pretty good."
Guo Pengfei, on the other hand, was more confident. He often cooked at home: "When I get home, I'll try making it. If it tastes good, I'll invite you all over for a meal."
Chen Zhao smiled and nodded: "Okay, then I'll be looking forward to your cooking, Brother Guo."
Yao Sheng quipped, "From now on, I have something to look forward to in my life: eating Brother Guo's home-cooked meals, hahaha."
Guo Pengfei laughed and said, "Okay, I'll practice more so I can cook for you. For now, let's enjoy the delicious dishes from Gu's Private Kitchen."
Chen Zhao and Yao Sheng smiled and agreed, then began eating the preserved plum ribs.
Seeing that the waiter was carrying a plate of food toward their table, Guo Pengfei quickly reminded Yao Sheng to swallow his food and keep quiet, while he made sure the camera was recording properly and could capture the moment the food was being served.
He adjusted the focus to take a close-up of the newly served dish, and Chen Zhao began to introduce it: "Friends, the new dish we're serving today is called pepper chicken. As you can see, these pieces of chicken are all golden brown, and the pepper sauce drizzled on top looks oily and glossy. The air is filled with the unique spiciness of pepper and the freshness of chicken. Now let me taste it."
Chen Zhao couldn't wait to pick up a piece of pepper chicken with his chopsticks and eat it. The chicken meat brought a different flavor to his mouth.
She finished the chicken in her mouth with relish, then picked up another piece and ate it. After finishing, she looked at the camera and shared: "This pepper chicken has an even stronger peppery aroma than the one I smelled earlier. It's a bit spicy and fragrant, but it's perfectly acceptable. The chicken skin is coated with sauce and is very smooth. When you bite into it, the skin is a bit crisp, and the chicken inside is especially tender. It also oozes out some sweet juices."
She picked up another piece of pepper chicken and placed it on the remaining half bowl of rice, letting the glistening pepper sauce drip down the curve of the chicken skin onto the white rice. The rice grains were now stained with a translucent brown sauce, which looked very tempting.
Chen Zhao picked up the pepper chicken and ate it, then mixed it with rice when he was almost done.
After finishing his meal, Chen Zhaowang smiled at the camera and said, "This pepper chicken, like the plum ribs from before, is also very good with rice. The pepper chicken is salty, fragrant, and spicy, and it's tender and juicy. It's delicious when you mix it with rice!"
With a glance from her, Guo Pengfei understood and temporarily ended the recording session before starting a new one. He and Yao Sheng quickly picked up their chopsticks and began to taste the pepper chicken.
Doing this food recommendation project, I've never had such a tough time during my previous field trips. Every time I see freshly served dishes on the table but can't eat them, it's so painful to watch Chen Zhao taste and share the flavors.
For the first time, they truly appreciated how good Chen Zhao's language skills were. Despite not using any fancy words, his simple description of the taste of meat and vegetables was already incredibly tempting.
Guo Pengfei picked up a piece of pepper chicken and ate it. For the first time, he felt that the aroma of pepper was so fragrant, and the skin of the chicken was so smooth. He found the skin to be crisp and refreshing, while the chicken meat was tender and juicy.
He bit into a corner of the chicken in his mouth, and with a flick of his tongue, he easily tore off a piece to eat, finding it more and more delicious with each chew.
Yao Sheng ate two pieces of pepper chicken in a row, savoring the spicy aroma of pepper and the tender taste of chicken. The smooth and tender texture was unforgettable.
He picked up another piece of pepper chicken and ate it. This time, the sauce coating the chicken was mixed with some pepper powder. When he bit into it, it was a little bitter, followed by a richer peppery aroma. Chewing on the tender and juicy chicken was even more delicious. Finally, he mixed it with some rice to perfectly end this delicious feast.
Chen Zhao was now eating the pepper chicken with gusto.
She had never eaten such fresh, fragrant, and tender chicken before. The spiciness of the pepper permeated every inch of the chicken's texture, making it incredibly delicious to chew.
She wasn't wrong to praise him; he was now enjoying a bite of pepper chicken with a bite of rice with great relish.
She exclaimed, "I've tried poached chicken, Sichuan-style chicken, spicy chicken, fried chicken... each with its own unique flavor. But after trying this, I realize that pepper chicken is truly delicious. The aroma of pepper mixed with the salty and savory flavor makes the chicken even more flavorful without completely masking its natural freshness. It also brings out the tenderness and juiciness of the chicken!"
Guo Pengfei: "Absolutely! This pepper chicken really opened my eyes. I never knew chicken could be cooked like this!"
Yao Sheng: "The Gu family's private kitchen is really good. I saw a lot of novel dishes online before, and everyone who tried them praised them. Today's fieldwork was totally worth it!"
Chen Zhao smiled and said, "Indeed, I had a really great time working today! We missed out on the dishes from before, but we can come back to eat them more often in the future. For now, let's just enjoy this delicious meal."
Knowing that the restaurant served food quickly, she hurriedly ate a few more bites of pepper chicken, and then picked up two pieces of preserved plum spare ribs to eat.
When the waiter brought over another dish, Chen Zhao smiled and introduced the new dish to the camera: "Friends, you should all be familiar with this dish, Seafood Vermicelli Casserole, but the presentation of Gu's Private Kitchen looks better."
"Look at these thin, soft, and tender vermicelli noodles, glistening with oil and covered in a dark brown sauce. Shrimp pieces and white squid pieces, also dyed in a dark brown sauce, are mixed in. The bright green scallions and bright red chili peppers add a touch of color and make it look very fragrant and have a wonderful wok hei (wok aroma)."
While Chen Zhao was introducing the dish, Guo Pengfei also took a close-up photo of the Seafood Vermicelli Stew.
Unlike the seafood vermicelli stir-fried at roadside stalls or ordinary restaurants, this seafood vermicelli casserole looks very wok-fried, the vermicelli is well-seasoned, and the fresh shrimp and squid look very fresh, you can already smell the fresh aroma.
Guo Pengfei and Yao Sheng barely managed to suppress the urge to swallow. One kept a close eye on the camera to finish recording, while the other followed by handing over the necessary lighting and photography equipment.
Chen Zhao had to admit that his job of appearing on camera to taste food had a huge advantage; at least he didn't have to wait and could taste the deliciousness of the new dishes as soon as possible.
She picked up three pieces of seafood vermicelli casserole and placed them on top of her leftover rice in her bowl. Now she had vermicelli, shrimp, and squid.
Chen Zhao first picked up some vermicelli with his chopsticks and ate it. It was delicate and chewy in his mouth. Then he ate a fresh shrimp and two pieces of squid.
After trying all three ingredients, Chen Zhaowang shared with the camera: "This seafood vermicelli casserole did not disappoint us. The vermicelli is thin and long, and it has a particularly smooth texture when you eat it. It's also chewy and has a rich sauce flavor. The shrimp are quite large, and the meat is firm and sweet. As for the squid pieces, you can tell they are very fresh just by looking at their curled shape and smooth skin. You can really taste the freshness of the squid when you eat it, and the chewy texture is also very nice."
She picked up another mouthful of vermicelli and ate it. This time, she not only ate the vermicelli but also added fresh shrimp or squid to her mouth.
After swallowing, savoring the lingering aroma, she smiled and said to the camera, "The deliciousness of this seafood vermicelli casserole lies not only in the fresh and high-quality shrimp and squid, but also in the vermicelli itself. The vermicelli is soft, tender, and chewy, absorbing the freshness and aroma of the shrimp and squid, as well as the savory and fragrant sauce, while also allowing you to taste the vermicelli's own flavor."
After she finished speaking, she gave Guo Pengfei a look, and he quickly ended the recording and pressed the start button again. He then hurriedly picked up his chopsticks and ate the seafood vermicelli casserole.
Yao Sheng quickly put down his tools, plopped back down in his chair, picked up his chopsticks, and started eating.
The glass noodles are incredibly smooth and delicate. After a few bites, you can taste the salty and savory flavors hidden inside, and they become more and more satisfying with each chew.
The shrimp, slightly curled up, didn't look very big, but once you tasted them, you realized how meaty they were; the meat was firm and sweet. The squid was also very fresh and flavorful, tender yet slightly chewy, and especially delicious.
Guo Pengfei ate several bowls of seafood vermicelli casserole. Some ate the vermicelli and shrimp and squid alone, while others ate the vermicelli and shrimp and squid mixed together. Each was delicious in its own way.
Even the scallion segments and chili threads absorbed the salty and savory flavor of the sauce and the fresh aroma of the shrimp and squid, making them delicious to eat.
Chen Zhao was eating a small bowl of seafood vermicelli casserole and felt dizzy with the aroma. Never before had he felt that the vermicelli was so delicious. It was stir-fried with great flavor, and the shrimp and squid were incredibly fresh and fragrant. This dish, where protein and carbohydrates were perfectly blended, was simply amazing!
Even though I had eaten most of a bowl of rice before, I still had a great appetite while eating the seafood vermicelli casserole. I had long forgotten about losing weight and controlling my weight, and I was only focused on the delicious food in my mouth.
For a moment, only the sounds of chewing and swallowing filled the table. Neither Chen Zhao, Guo Pengfei, nor Yao Sheng uttered a single word of praise. At this moment, there was no need to discuss or share the aroma of the Seafood Vermicelli Casserole. Everyone who had tasted it knew how delicious it was. The important thing was to seize the time and eat as much as possible.
When the staff came over and served the stir-fried snow peas with sausage, Guo Pengfei and Yao Sheng quickly swallowed their food and stood in front of the camera to continue working. Chen Zhao also composed himself and introduced the new dish with a smile.
"Friends, stir-fried snow peas with Chinese sausage is a very common dish that we've all eaten in our daily lives. But today's stir-fried snow peas with Chinese sausage looks really refreshing. The snow peas are tender and green, glistening with oil, and the sliced Chinese sausage is evenly mixed in. You can already smell the aroma of cured meat. It looks fresh and flavorful."
"Among the dishes served at Gu's Private Kitchen today, this stir-fried snow peas with Chinese sausage is considered a vegetable dish. However, the restaurant uses very generous amounts of ingredients; the amount of Chinese sausage seems to be no less than that of snow peas, which makes it very enjoyable for us."
She picked up a snow pea with her chopsticks and ate it first. The snow peas were flat and long, and she could bite off half of them in one bite. They were crisp, tender and juicy. She finished the whole snow pea in a few bites before picking up a slice of sausage.
After trying both the snow peas and the sausage, Chen Zhao looked at the camera and smiled, "This dish also follows the style of Gu's Private Kitchen's procurement, always being fresh. The snow peas are crisp and tender, coated with the aroma of the sausage, and you can even taste the sweetness of the snow peas when you bite into them. The sausage is the classic seven parts lean and three parts fat, so it's not dry or tough, and the texture is just right. The seeping oil makes the sausage even more fragrant, and the salty and savory sausage flavor mixed with the fragrance of the snow peas is even more delicious. I personally think this is also a very good dish to eat with rice; rice tastes especially good whether you pair it with snow peas or sausage."
As she spoke, she ate the leftover rice at the bottom of her bowl with snow peas and sausage. Each ingredient had its own unique aroma and they were both very appetizing.
After the introduction and recommendation of this dish were recorded, Guo Pengfei and Yao Sheng hurriedly started eating the stir-fried snow peas and sausage. They never thought that one day they would crave such a very ordinary home-cooked dish.
Guo Pengfei loves meat and was the first to pick up a sausage to eat.
For the first time, he found Chinese sausage to be so fragrant. The ratio of three parts fat to seven parts lean meat made the sausage tender and firm, and the oozing oil added a touch of savory aroma. It had a savory flavor without being overpowering, and you could also taste a hint of sweetness in the salty and savory flavor. Because it was stir-fried with snow peas, you could also taste a touch of sweetness.
Yao Sheng picked up some snow peas to eat first. The reason was simple: the color of the snow peas was too beautiful. They were a tender, bright green with a glossy sheen, and they looked delicious.
And it was indeed true. The snow peas were crisp and sweet, and the little peas that popped out inside tasted great, with a meaty aroma of sausage.
After finishing his meal, he tried the sausage. It was savory and slightly sweet, not dry at all, and the oozing oil made it even more flavorful and fragrant than any sausage he had ever eaten before.
Yao Sheng praised, "This stir-fried snow peas with Chinese sausage is really good. The snow peas are fresh and the Chinese sausage is very fragrant. Stir-frying the two together makes them taste even better!"
Guo Pengfei had just eaten some snow peas and thought they tasted good, so he picked up three more to eat. He couldn't help but nod and say, "This dish looks ordinary but tastes really good. The snow peas are fresh and the sausage is delicious. The ratio of fat to lean meat is just right. It's oily and has a sweet aroma. I wonder which brand of sausage the owner bought."
The sourcing of ingredients is always a restaurant's secret. Not many restaurants like Gu's Private Kitchen go to the market to buy ingredients every day. It's only because the restaurant serves relatively few customers each day that they can do this.
They knew where the snow peas were bought since they went to the market to film in the morning. If their work and home weren't so far from the market, they wouldn't have come all the way here to find that stall to buy vegetables.
This sausage definitely doesn't look like something Gu's Private Kitchen would make. It smells so good that it must be from a big brand or a private workshop. The stir-fried snow peas and sausage he just ate was so delicious that he wanted to buy some sausages to take home. He could steam or stir-fry them whenever he wanted!
Chen Zhao smiled after hearing this: "That's easy, I'll just ask the boss later."
They're not competing with the restaurant; they just want to know a way to buy food for personal consumption, and it shouldn't be a problem.
Continue read on readnovelmtl.com
