2174 Really surpassed

The goose bun rice didn't have the dry and salty taste that ordinary fried rice would have. Instead, it was just right. After eating one mouthful, one would want to eat a second mouthful. The fluffy and fragrant texture made one unable to stop eating.

In any case, ding Shao hadn't stopped eating since he started eating, which showed how delicious the food was.

"I can't waste it." Ding Shao carefully scraped off a little bit of rice from the side of the pot and ate it.

It wasn't stuck to the pot, but the way ding Shaohao had eaten earlier had spilled on the side. However, he definitely couldn't miss this.

Not wasting a single grain of rice or a single drop of water, this was what a person should pursue.

After checking the claypot again and making sure that not a single grain of rice was left behind, ding shaocai let go of the claypot that was as clean as a wash.

"Everything in the restaurant is good, but it's a little too little. I can't even eat enough. Fortunately, I ordered a few dishes. Although I feel like I've overeaten, I won't get fat if I exercise more after eating." Ding Shao felt that as long as she moved fast enough, her fat would not be able to catch up to her.

Then, the second dish was served. It was raw marinated.

This was a dish that belonged to the Chaoshan cuisines and had always been known as "Chaoshan poison." It meant that people who had eaten it would not take long to look around for it. This was, of course, because the taste was so fresh that it made one's hair stand.

Many people had heard of raw marinating. Most people in Chaoshan had their own recipe for marinating. Anyway, everyone felt that their own marinating was the most authentic. It was like every household in Sichuan had kimchi, but none of them had the same taste.

Ding Shao had tried several versions of the food before. His grandfather 's, his mother' s, and her father's had made it twice. In terms of taste, her grandfather's food was definitely the best. After all, he was a famous chef.

Moreover, the duration of raw marinating generally depended on the marinating condition. If it was a good marinating, it was usually marinated and eaten immediately. In general, it might take one or two hours.

Naturally, the raw marinating in the store was to be marinated and eaten immediately, so there was no dispute at all.

A big white soup bowl was served. It was full of seafood, including the common blood pincers, oysters, prawns, shrimp aunts, and crabs. There was a variety of seafood.

According to the situation of the flavor, Yuan Zhou had adjusted the marinating time of the seafood. That was why he served the dish after the goose egg rice.

It was different from the goose meat rice that had a strong fragrance just now. The fragrance of raw marinating was very light, and only a fresh smell could be smelled. It was very delicious, but it was like a breeze blowing in the face. If one was not careful, they might miss it.

"I feel that the taste is even lighter than Grandpa 'S. I wonder how it will taste?" Ding Shao made a comparison in his heart.

Although the taste was light, ding Shao was still looking forward to it. How could a person who could make such delicious goose enigma not taste good when marinated?

He picked a corner and picked up a transparent shrimp to taste.

When the prawns came close, a very long smell of wine assailed their nostrils. It was not like the pungent smell of ordinary white wine. This smell contained the breath of spring. The fragrance of flowers was rich. It was not like white wine, but more like wine made of flowers.

Generally, the alcohol content of fresh flower wine was low, so it was not easy to marinate, remove the fishy smell, and disinfect. Therefore, very few chefs would choose to brew wine with fresh flowers. Moreover, if the taste was not handled well, it would interfere with each other. If it was not used well, it might even overshadow the original fresh taste of seafood. Therefore, most people would use white wine, even her grandfather.

What Yuan Zhou used was the ten flowers wine that he had brewed himself. As the name suggested, it was brewed with ten kinds of fresh flowers. He felt that the wine with this taste could fully stimulate the taste of the seafood. Moreover, it was not advisable to have too many fresh flowers, otherwise, it would be suspected of overpowering the host.

Only Yuan Zhou would think of brewing a new kind of wine for the sake of a dish. There was no other restaurant that could do such a thing.

Speaking of wine, the legendary monkey wine was also about to be born.

The prawns had been processed before marinating. When he picked them up, he could see that they were missing a leg and a shrimp spear. Of course, ding Shao didn't notice the wound on the back after staring at it for a while. However, the perfectly transparent texture of the prawn meat made it clear that the line of the prawn had been picked.

"Not everyone can perform this knife skill so perfectly." Although he was embarrassed, ding Shao still felt that his grandfather was not as good as him. At least, he could still find a flaw in what his grandfather made.

After stuffing it into his mouth, a strong spicy taste spread in his mouth, followed by a soft flower fragrance mixed with the taste of wine. Although it was soft, it had a strong aftereffect and combined with the spicy taste. When he bit it, the fresh and sweet shrimp meat became more and more delicious with the flower fragrance. It matched the characteristics of raw marinating, clear but not light, fresh but not fishy, tender but not raw.

There was indeed no fishy smell, and he didn't feel like he was eating it raw. Instead, it had a little taste of cooked shrimp, and the aftertaste was long.

"This taste is really amazing. Indeed, changing jobs is the best way." Ding Shao praised his own wise decision again.

After eating the prawns, the shrimp aunt, crab, and the light brown oysters attracted her attention. She began to try them one by one. Each of them had a novel taste. Although they seemed to be marinated in the same bowl, they all had different reactions and retained their own characteristics. They were not related to each other, but there was a subtle connection. Ding Shao was very satisfied with them.

When the remaining two dishes were served, ding Shao was silent for a moment. She was very familiar with the remaining two dishes. She had been eating them for more than ten years, so how could she not be familiar with them? however, it was precisely because they were so familiar with each other that she could see the difference at a glance. It was not just a small difference, but a little far.

It wasn't a chasm. Even an outsider like ding Shao could see the obvious gap between them, and it was already incredible.

"Grandpa has been outdone." Ding Shao's tone was complicated.

Although he often joked about his grandfather, ding Shao still felt that his grandfather was the best in Cantonese food, especially in terms of taste. In terms of fire power, she felt that he was definitely the best. However, the truth was right in front of her eyes, and she felt a little mixed.

Ding Shao finished the two dishes in silence. The delicious taste almost made her swallow her tongue, but the more delicious it was, the more silent she became.

After the meal, ding Shao quickly walked out of the restaurant, took out his phone, and dialed the number that he had called earlier.

It seemed that the other side had been waiting for a call. As soon as the call went through, the other side picked up.

"Grandpa." Ding Shao had made the call in a rush, but he didn't know what to say when the call connected.

"How is it? the taste is pretty good, isn't it? as the best Chef of this generation, little Yuan is really amazing. I haven't eaten my signature dish yet, but the other dishes are already quite excellent." The other party didn't hesitate and said proudly.

"Grandpa, you're the chairman of Cantonese cuisine. Aren't your dishes the best?" There was an indescribable grievance in ding Shao's heart.

That's right, ding Shao's grandfather was Song Ming, the chairman of the Cantonese cuisine Association.

……