"Judging from the style of the scabbard and the short sword, it looks like an antique. Modern swords don't have this style."
Chen Hong executed a stylish knife flourish, about to begin cutting. Suddenly, someone shouted, "Wait!"
Chen Hong turned her head and saw that it was Xiao Hao's mother. She was holding an apron in one hand and a floral headscarf in the other.
Approaching Chen Hong, they quickly dressed her. Before they were even finished, everyone in the restaurant burst into laughter.
Chen Hong looked down and couldn't help but smile. Was Xiao Hao's mom trying to be funny?
I don't know when, but all the women in my family have started getting work uniforms made.
This work uniform is really unique!
It is neither white, nor blue, nor red.
Instead, it was a cotton suit with a blue background and a large peony and phoenix pattern. Chen Hong couldn't help but secretly admire the aesthetic sense of the women in her family.
Isn't this the same pattern as the wedding quilts from my grandmother's generation?
The color of this large floral pattern is really suitable for restaurant uniforms; it's durable, stylish, and looks great!
The laughter and commotion did not affect Chen Hong's performance, as she was a fisherman who had already slaughtered hundreds of bluefin tuna.
Chen Hong had an intimate knowledge of the muscle distribution throughout the tuna's body. The first cut was made to remove the tuna's head, and the second cut was made to remove the tail.
She had already removed the internal organs while she was on the boat. This saved her the trouble of removing the internal organs again, and prevented the room from becoming a bloody and frightening mess.
The third cut removes the dorsal fin, and the fourth and fifth cuts remove the pectoral fins on both sides.
Her technique certainly couldn't compare to the graceful movements of a skilled Japanese tuna butcher.
Fortunately, her knife was powerful enough to cut the tuna as easily and effortlessly as cutting tofu. She slicing it with lightning speed, without any effort, and with great composure and decisiveness.
Clean the bloody neck area from the head, turn the tuna upside down so that its belly is facing up, and make a straight cut down to the tail along the incision made when removing the internal organs.
Lay the fish flat and make a long cut along the spine and belly of the tuna.
A long, triangular strip of tuna belly meat was cut off entirely; this is the most expensive and succulent part of the tuna.
First, she moved the tuna, with half of its belly meat cut off, back to the pickup truck and stored it away. She still had a use for this half-fish; she couldn't just give it all away to the guests for free.
Back at the restaurant, they began cutting open the 70-pound piece of fish belly meat. It's said that the golden triangle, costing over a thousand yuan per bite, is located in this piece.
Remove the fascia and scraps from the fish's belly, and first cut off the belly meat near the tail.
Next, cut the deep red neck and back meat horizontally from the middle. Then, make the final cuts of the remaining best belly meat according to its location and fat content.
Once the fish is cut into dozens of rectangular pieces, each 20 centimeters long and 10 centimeters wide, it can be sliced, plated, and served.
Xiao Hao's mother had prepared a large flat plate covered with crushed ice, and cleverly arranged cucumber slices and small red fruits into a decorative pattern.
Chen Hong quickly sliced the tuna into sashimi fillets of uniform size and thickness. Xiao Hao's mother arranged the fillets on a plate with lightning speed.
After arranging the dish, everyone exclaimed, "Wow! The presentation is actually quite nice!"
White crushed ice, pink fish, tender green cucumber slices, and bright red berries.
The perfect color combination creates a huge visual impact!
The finished product is pleasing to the eye and immediately elevates its quality, no less impressive than the plating seen in Japanese restaurants on television.
The restaurant guests watched as a cannonball-sized tuna was transformed into mouthwatering tuna sashimi by the skillful hands of two women.
The scene was absolutely thrilling and exhilarating, like a magic trick. They never imagined that watching a tuna being cut live would be so breathtaking.
Tonight's bluefin tuna feast was served at five tables. The thirty-odd guests sat at four tables, while Chen Hong and the hotel staff sat at one table.
Two plates of tuna sashimi weighing a total of six jin were placed on each table. Chen Hong took the remaining forty jin of tuna meat into the kitchen and handed it over to Aunt Guo and the others to process.
Aunt Guo and Aunt Erhu used all their skills and the culinary expertise of fishermen from the seaside to prepare pan-fried tuna slices, grilled tuna slices, boiled tuna slices, and finally a tuna seafood hot pot.
The tenants relaxed and became more comfortable around Chen Hong and his country bumpkin friends.
Forget about pairing sashimi with red wine, or the elegance of eating slowly and deliberately. They ordered three cases of beer and got really into it.
Several men started playing drinking games, praising Aunt Guo's boiled tuna slices and tuna seafood hot pot as the most flavorful, saying that this was the taste that Chinese people love to eat the most.
Chen Hong was also very tired. She quickly finished her meal, said goodbye to everyone, and left with her child.
I went home, took a shower, changed clothes, and put my son to bed first.
Since Yang was asleep, she put the tuna from the pickup truck into her spatial storage, planning to cut it up and go for a walk in the city tomorrow.
It's almost eleven o'clock, and Chen Hong still hasn't called Zhou Yi!
"Hey, are you in bed yet? Sorry, I just finished working. Did my call disturb your sleep? Oh, really? Yu Yang, it's okay, he's used to it!"
You want honey? Why are you eating it so fast? Look at me, I really didn't expect that. There are many people in the army, so you can't eat alone.
But this honey is rare, it costs seven hundred yuan a pound. Don't take their money, what can they do with that little salary?
Don't tell them the price; tell them to drink it sparingly, as the production is very limited and it's not easy to obtain.
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