Chapter 398 Farewell My Concubine

Huang Bo was stunned: "Change the signature dish?"

He thinks that his signature dishes taste very good, and the others are okay but not outstanding.

"But which of the other dishes can be considered a signature dish?"

Song Shiwei asked someone to bring over her newly made menu.

Passed it to Huang Bo: "Take a look!"

When Huang Bo saw it, he was completely stunned.

What is going on?

Why are they all the same as reciting poetry?

Roasting a pair of young pigeons expresses the wish to be a pair of lovebirds in heaven.

The dish "Stir-fried Three Silks" describes the green swallow grass as silk.

Green pepper beef tenderloin is called Qin Sang Di Lvzhi.

The spiced roast chicken is called Phoenix on the Phoenix Stage.

The ham, lotus and chicken soup made the yellow crane go away forever.

The white fish and amaranth soup is called "White Egrets Flying in the Desolate Paddy Fields".

Fried shrimp slices sprinkled with a few fried shrimp skins are called Snow Mountain Flying Fox.

........

There are many more things on it. It’s the first time Huang Bo has seen such a menu in his life.

I was so shocked that I couldn't speak for a moment.

“This…this…”

Song Shiwei couldn't help but laugh: "Chef Huang, how about this new menu?"

Huang Bo silently raised his thumb and said excitedly: "Great, great! This name looks very unique! I'm afraid there is no duplicate in the entire East Province!"

Song Shiwei pointed to a few dishes marked with stars and said to him, "Chef Huang, I want to make these the specialty dishes of our restaurant!"

Huang Bo looked at it and felt a little embarrassed: "But I don't know how to cook some of these dishes?"

Song Shi smiled and waved his hand: "Come with me, these dishes are very simple to make, I will teach you, I believe you will be able to make them after watching, and make our restaurant's specialty dishes, there will be no problem!"

Huang Bo followed quickly, wondering why she seemed to be heading towards the back kitchen.

Could it be that Boss Song, who is so young, not only has extensive experience in business operations, but can also cook?

His disciples also share the same idea as him.

The people in the kitchen, as soon as they saw Song Shiwei coming, immediately stood up from where they were lazily lying or sitting, and quickly tidied their clothes and hat.

Especially when they saw Huang Bo following behind Song Shiwei, they stood in a very orderly manner and shouted, "Hello, Boss Song!"

Song Shi smiled and waved his hands: "Don't be so polite!"

After saying that, she rolled up her sleeves and prepared to cook.

But when others saw her action, they were all stunned.

Huang Bo also stepped forward and said, "Boss Song? How about letting me do it?"

Song Shiwei shook his head: "I can do it, Chef Huang, you just watch from the side, and besides..."

She turned her head and looked at Huang Bo's disciples behind her.

"You all come over and watch, I'll only do it once!"

After hearing her words, everyone was even more confused.

But they still gathered around obediently.

Song Shiwei reached out and took out a fish from the fish tank where live fish were kept nearby.

"What I'm going to make now is our new signature dish, fish head and tofu soup, also known as Man Jiang Hong!"

As she spoke, she skillfully handled the silver carp in her hands.

She scraped off the scales, removed the gills and removed the internal organs. With a flick of the knife, the silver carp was cut in half from below the head. The fish head was even split in half with one stroke, with the chin still attached. She did this almost in one go. Huang Bo, who was originally a little skeptical about her craftsmanship, instantly changed his expression.

You can tell whether he is a veteran chef from the way he handles the ingredients.

Song Shiwei's movements don't look like she has just learned them, or they don't seem to be performed casually. She must have practiced them thousands of times to reach this level.

It seemed that those actions had become a habit, almost her instinct.

Even Huang Bo admits that he is not as good as him. If he were to do it, he might not be able to handle it so quickly or so well.

Not to mention his disciples, who were almost dumbfounded by what they saw.

No one dared to look at Qing Song Shiwei even a little bit.

Everyone looked at it carefully.

Song Shiwei marinated the fish head with scallions, ginger and cooking wine, then grabbed a handful of safflower from the seasoning box, washed it clean and put it aside for later use.

Huang Bo's eyes fell on the red flowers and she understood instantly. No wonder she named this fish head and tofu soup Man Jiang Hong.

It turns out that this red is safflower!

Then Song Shiwei cut the tofu into cubes about four centimeters in size and placed them on a plate aside for later use.

I picked up a cabbage that had just been delivered today from the vegetable basket, washed it, and cut it into small pieces about four centimeters long.

Ginger pine, green onion cut into sections.

Then he took a stew pot from the pot rack, placed it on the stove, put the fish head in it, placed tofu and cabbage on both sides, and sprinkled washed safflower on the top.

Then add salt, green onion, ginger, and pour in a lot of Shaoxing wine to remove the fishy smell and enhance the flavor.

Finally, add about 1,000 ml of chicken soup, bring it to a boil over high heat, then simmer over low heat for 50 minutes.

While the fish head was stewing, Song Shiwei did not stop his actions. Instead, he turned around and took a turtle and a processed chicken from the side.

"Next, the dish I'm going to make is called Farewell My Concubine!"

Hearing this name, Huang Bo and his disciples all widened their eyes.

"Farewell My Concubine? This is also a dish??"

"Yeah, Farewell My Concubine? How do you do this?"

Song Shi smiled and said, "Actually, this dish is a typical Huaiyang dish. I didn't come up with the name, but it does have a story behind it."

"The local people created the famous dish Farewell My Concubine to commemorate Xiang Yu, the hero of the Chu State who made great contributions in overthrowing the tyrannical Qin Dynasty, and to remember the peerless beauty Yu Ji who cared about the fate of the country and was righteous. It has been passed down to this day."

"After liberation, all the leaders who came to Huaiyang to inspect work have tasted this famous dish and praised it. After the chefs' improvements, the images of chicken and turtle are used to set off the historical theme of Farewell My Concubine, which has a subtle meaning and a wonderful artistic conception.

“In this dish, the chicken and turtle are tender and the soup is rich and mellow. It is definitely a rare delicacy.”

After her explanation, Huang Bo and his friends couldn't help but want to try this famous dish before even seeing her cook it.

I wonder how delicious it must taste!

Song Shiwei knew they wanted to eat it, and said with a smile: "From now on, this dish will be one of our signature dishes. You can enjoy it every day. Now I will start to cook this dish. I will only teach you once. Chef Huang, please pay attention!"

As she spoke, she chopped off the turtle's head, drained its blood, removed the dirt from its internal organs, and cleaned it. She then put it in 80°C hot water and boiled it for 2 minutes.

As she did so, she explained: "At this time, pour cooking wine into the pot to remove the fishy smell of the turtle. After taking it out, remove the membrane on the turtle. Note that there is membrane all over the turtle, so it must be removed completely and then rinsed clean!"

"Then marinate it for 20 minutes with cooking wine, light soy sauce, dark soy sauce, Chu Hou sauce, pepper powder, and shredded ginger to effectively remove the fishy smell!"

Although the turtle tastes delicious, it has a strong earthy smell and must be prepared properly, which tests the skills of a chef.

If it's not handled properly, the dish will be ruined.