Everyone was sitting down to eat when a young man came out of the kitchen. He looked at the camera, which was still on, and asked anxiously, "Why are you not recording it anymore?"
Zhang Li stood up awkwardly and explained, "Master, this content isn't very suitable for our show, so we won't be recording it for now."
At first, he asked around the entire Dongji Island and found out that this was the restaurant with the best reputation on the island. Then he came here and tried a plate of food himself. The taste was so good that he praised it highly. So he also discussed with the store in advance to record a program here.
Now he was the one who told others that this place was suitable for recording the program, and he was also the one who said it was not suitable, so he couldn't help blushing.
"How is this inappropriate?" The young man was a little anxious. Before he could say anything else, an old voice came from behind: "Xiao Hao, that's enough!"
An old chef came over from the kitchen and apologized to everyone, saying, "I'm sorry, young people are ignorant and disturbed everyone's meal!"
The one called Xiaohao blushed and said, "Master chef, your waist has been bad recently. I said I wanted to record the show, so I forced you to come and cook. How could they do this? Just say no and then don't record it?"
After hearing this, Feng Xiaoyun also understood why the young man named Xiaohao was so angry. After all, it was his side that was at fault in this matter.
After asking someone to make room for the old master to sit down, Feng Xiaoyun briefly explained to him the purpose of recording this program and his own ideas.
"Not bad, not bad!" The old chef nodded repeatedly. "Our country is vast and rich in resources, with a wide variety of delicious foods. Our small shop has welcomed many foreign friends over the years, and many of them are very interested in traditional Chinese cuisine. Your program is very good."
"Shouldn't we promote your dishes even more, Master Chef?" Xiao Hao didn't dare to speak loudly and could only mutter in a low voice.
"You kid, you're still talking here! I've been teaching you for so many years for nothing, right?" The old master was a little angry and said to Xiao Hao, "Why would they come all the way to our little place to record this table of dishes? Although I think my cooking skills are okay, they're only above average in the whole of China. This gentleman..."
"My last name is Feng, Feng Xiaoyun. Master, just call me Xiaoyun!"
"Mr. Feng's idea is very good. We should start exploring our food culture from the root. Isn't there a saying that goes, 'A skilled cook cannot cook without rice?' Even the most skilled chef cannot make delicious dishes without the right ingredients."
The old master's idea coincided with Feng Xiaoyun's, while Wilson took out a small notebook and wrote down the saying "A good cook cannot cook without rice."
"Mr. Feng, please enjoy your meal first. I won't disturb you. As for what you said about starting with the ingredients, I do have some ideas. Why don't we talk about it after you finish eating?" The old master said as he was about to get up and leave.
Feng Xiaoyun quickly pulled him aside: "Master, you're already sitting here. Why don't you eat together? We can have a good chat!"
Feng Xiaoyun did remember that there was a documentary called A Bite of China, but it would not be appropriate to copy it completely, so he also had a lot of his own ideas. It was rare for him to meet someone who knew the business today, so of course he wanted to communicate more with this old master.
Yan Zi also said, "Yes, Master, let's eat together. It's a good opportunity to introduce us to the dishes you made."
Then he told everyone to start eating.
Because Yan Zi and Feng Xiaoyun were at the main table, the others were still a little reserved. However, the staff at the two tables next to them didn't care about that. Today's journey was really tiring, and now there was a table of delicious food in front of them, how could they resist?
Feng Xiaoyun also picked up a boiled shrimp in front of him, peeled it and put it into Yan Zi's mouth first.
"Hmm!" Yan Zi blushed slightly after having her mouth suddenly filled with food. She rolled her eyes at Feng Xiaoyun before saying, "It's delicious! The shrimp meat is so tender and smooth, and has a hint of sweetness."
Feng Xiaoyun also peeled one and tasted it, nodding in approval. "Isn't this a Penaeus orientalis? This kind of shrimp has extremely high requirements for water quality."
"That's right!" the old chef said happily, "Mr. Feng is amazing. He can tell it's Oriental prawns with just one bite. Right now, in all of China, the Oriental prawns from our fishery off Dongji Island taste the best."
"They say high-end ingredients are often prepared in the simplest way, but while this poached shrimp may seem simple, it actually requires very high heat control, and the cooking time varies depending on the size of the shrimp. The old man used shrimp of uniform size for this dish, and the taste was excellent. It's obvious that he has mastered the heat to perfection. It's amazing."
"Hahaha!" The old chef laughed heartily. If a cook can meet someone who understands cooking, it's like meeting a kindred spirit. Pointing to the next dish, he said, "How about Xiaoyun try this one?"
This was a plate of fried sand clams. Feng Xiaoyun picked up one and put it in Yan Zi's bowl as usual, and then picked up one for himself to taste.
Then he gave a thumbs-up: "It tastes extremely delicious. Just this plate of stir-fried Xishi tongue makes me feel that this trip to Dongji Island is worthwhile."
"The meat is crispy, tender, sweet, and refreshing, with a mellow and delicious flavor that leaves a lingering aftertaste. Add to that the black shiitake mushrooms, the emerald greens of mustard greens and bamboo shoots, and the milky white of the shiitake mushrooms. It's no exaggeration to say this is a top-notch dish that has everything, including color, aroma, and flavor. Zhang Li, well done! You've found a master!"
"Hahaha, Xiaoyun, you're really flattered. But here we call it stir-fried sand clams. I'm not sure what the special features of this stir-fried Xishi tongue you're talking about are?"
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