It is indeed a very delicious dish.
He Jing savored the taste for a while, then praised, "This fish dish is very successful; it's the second best fish I've ever eaten."
The best fish dish came from a chef from before she transmigrated.
The members of the Wonderful Food Club roared, "Aren't you cheating?!"
Who eats someone else's food before the competition has even started?
Doesn't that give us away?
Du Xi tacitly acknowledged that the best fish He Jing had ever eaten came from Lao Yutou, and waved his hand to quell the resentment of his underlings: "Fine, she ate it. If she's not good enough, do you think she'll surpass me just because she ate my fish?"
...That's true.
The guys from the Wonderful Food Club: "You got a good deal."
At this moment, the chef from Ziyang Hotel brought over the red wine that He Jing had ordered. He Jing checked the vintage; it wasn't some 1982 Lafite, but it was still a good bottle of wine.
She uncorked the bottle, picked up a wine glass, and poured in about a third of it.
Everyone initially thought He Jing wanted the wine because of the dishes she was about to cook, but now it seems that's not the case. She seems to be in a very leisurely mood, completely unaware that she is about to face a chaotic situation, more like a little kitten who loves to drink.
He Zhou called out, "He Jing, drink less."
Be careful, you might get drunk and not be able to hold a knife properly.
He Jing let out a long breath and smiled at him: "Third Brother, I'm starting to get a fever."
The blood in my body gradually began to boil.
She felt an insatiable fighting spirit, capable of defeating everyone here.
Du Xi first picked out a fish, a striped sea bass that resembled a grouper. Unlike grouper, which changes color with its environment, grouper is endangered and fishing is prohibited. Therefore, grouper sold in the market is usually replaced by sea bass.
Clearly, in Du Xi's eyes, this spiny perch was no different from a real grouper.
True chefs don't blindly pursue the rarity or wildness of ingredients; even if the taste is slightly different, they can make up for it with their cooking skills.
He Jing was even less picky. She quickly chose a carp. The carp's flesh was firm, not as smooth as crucian carp, nor as delicate as perch. It was not the best choice for steaming.
Of course, He Jing didn't plan to steam it. She borrowed a pair of sturdy chopsticks, reached into the fish's mouth, and removed the fish's internal organs.
Don't be fooled by how easily He Jing managed to pick out the fish's belly; doing all this actually required considerable skill. Chen Mo had already taken out his notebook and quickly jotted down He Jing's information.
He Zhou was once again amazed by He Jing's skill. He saw He Jing remove the fish gills, scrape off the black membrane inside the fish with a spoon, and then pick up a bamboo knife to remove the fish bones from the fish in one piece. The whole process took no more than two minutes. Her knife skills were unmatched.
The fish appears to be intact on the surface, but its insides have actually been hollowed out.
The members of the Wonderful Food Club clicked their tongues in amazement: "This woman is something else."
Ah Long glanced at He Jing briefly, and once again felt sorry that Old Taro hadn't been able to take He Jing as his apprentice.
Afterwards, He Jing took pork belly, sea cucumber, shrimp, shiitake mushrooms, winter bamboo shoots... and stuffed them into the fish's belly as filling.
Du Xi immediately saw what He Jing was doing and said with a playful smile, "Three Delicacies Boneless Fish?"
This dish is also one of her specialties.
He Jing nodded: "Yes, this is the only fish dish I can present in a presentable way."
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