A Stall Is Set Up at the Gate of Tōtsuki, And A Food Praise Ten Thousand Times Return

The vast campus is crowded with people.

In the end, it is full of strong fragrance.

It has been a long time since Chu Feng simply enjoyed the fun of visiting the 'Food Street'.

Since I came to this world, I was either setting up a stall or making dishes. I seldom simply taste other people's dishes.

Pass through the corridor area and walk into the central area where there are many shops. There are also 50 shops here.

Just different from the stalls in the corridor area, there are only shops of different sizes in the central area.

Relatively speaking, the overall level of the Central District is higher.

The luxuriously decorated Jiuga Hotel is definitely the most conspicuous mock storefront in this area.

Jiuga Zhaoji is busy in the kitchen with a group of bald heads.

Chu Feng was at the back of the line, secretly thinking that the business here is pretty good.

"Is it the simulated storefront of the eighth seat of Elite Ten? Just smelling the fragrance makes people unable to move!"

"It is said that Teruki Kuga, who is at the eighth seat, is a great expert in Sichuan cuisine, and the spicy cuisine has reached the peak.

"Hehe~~ Your news is outdated, now my chef not only knows how to cook Sichuan cuisine, but also other Chinese cuisines.

"Oh? Then I have to taste it today..."

When Chu Feng walked into Jiuwo Restaurant, because of the open kitchen, he quickly attracted the attention of a group of bald people.

In fact, Chu Feng doesn't know why Jiu Wo Zhaoji likes to recruit a group of bald men. Could it be that he has some special hobby?

But this is a personal preference, he has always respected the orientation of others.

"Chu, Boss Chu?!"

A certain bald man rubbed his eyes in disbelief.

It seemed that because of the hot pepper on his hands, he was so hot that he burst into tears.

"Am I not mistaken, Boss Ban actually patronizes the business of our Jiuwo restaurant?"

"As expected, he is the elder brother of Master Jiu, and he made a special trip to support Master Jiu!"

"I don't know what he wants? It seems that it's time for me to show my skills..."

"Go away, such a distinguished guest, naturally it will take a long time for my master to entertain him personally."

While the bald heads scrambled to speak, Jiu Wo Zhaoji, who was staring at the banana peel on his head, had already walked up to Chu Feng.

"Brother Feng, why are you here, what do you want to eat~?"

Jiuwo Zhaoji is a person who has studied in Longguo, and he can speak dialects as soon as he opens his mouth.

Chu Feng glanced at Jiu I Zhaoji, and asked bluntly: "Is the mother oil boat duck?"

Jiu Wo Zhaoji was taken aback for a moment: "Su Cai? I know a little bit."

Before I changed it, Jiu Zhaoji definitely didn't know anything about Su cuisine.

In fact, he has never studied other cuisines except Sichuan cuisine.

But since eating Chu Feng's cuisine, Teruji Kuga has gradually realized the profoundness of Chinese cuisine. Recently, he has been working hard to further his studies and enrich his knowledge reserve.

Mother oil boat duck is a very famous Su dish. According to legend, more than a hundred years ago, there were many cruise ships on Taihu Lake, and the boatmen cooked rice and vegetables on board for tourists to eat.

Boats use a whole duck to simmer in clay pots. The original soup has a strong aroma and the meat is crispy and not broken. It is very popular among boat passengers and is nicknamed "boat duck" by tourists.

Later, chefs in the Suzhou area improved the production, changing the original bone-in duck to bone-out duck, and adding Sichuan winter vegetables, shallots, pork shreds and other ingredients to the duck belly.

In terms of seasoning, it also uses the famous mother oil of Suzhou (high-quality soy sauce made from the sun in the dog days until autumn).

This dish has become the most famous traditional dish in Dahu cuisine for nearly a hundred years.

Chu Feng ordered a dish of duck in oil.

Kuga Teruki turned around and returned to the kitchen.

to him.

This is undoubtedly a new challenge.

Not only because he has only made this dish a few times.

It is also because the person who tastes this dish is Lin Chef.

If Jiuwo knew that Chu Feng had been promoted to Dragon Kitchen, how would he feel?

In fact, the practice of female oil boat duck is not complicated.

Make an opening of about 7 cm from the back and neck of the light and tender female duck, and then take out the duck bones according to the whole duck bone removal operation.

Wash the glutinous rice, put it into a bowl together with diced bamboo shoots, diced mushrooms, diced duck gizzard, diced pork, lotus seeds, Gorgon fruit, ginkgo fruit, and chestnuts, add soy sauce, refined salt, and Shaoxing wine, and fill the duck belly from the knife edge.

Use duck neck skin to plug the knife edge to make Babao duck, then put Babao duck, duck skeleton, pork, and pig fat together into a water pot and cook for a while, remove and wash.

Put the eight-treasure duck belly down into a casserole with a bamboo base, put fat fat, pork bones, and duck bones on both sides, add onion and ginger, Shaoxing wine, soy sauce, sugar, and refined salt, pour in the original soup, add After the lid is brought to a boil, simmer over low heat until the duck is crispy.

If you were an ordinary chef, you would have to simmer for at least three hours to make this dish.

But Kuga Teruki is one of the Tōtsuki Elite Ten, so naturally there is a way to greatly shorten this time.

Besides, Chu Feng couldn't be made to wait for him for three hours.

After more than an hour.

A pot of female oil boat duck was placed in front of Chu Feng.

The shape of the duck in the pot is complete, the color is brown and yellow, the skin is fat and tender, and the duck meat is crispy.

Jiu I Zhaoji personally served the dishes, and after putting them down, I stood by the side, as if waiting for Chu Feng to taste them.

Chu Feng didn't care about this little fan, and tasted it immediately.

Take a sip of the soup first.

The soup is thick and mellow.

The flavors of duck meat and duck bones, pork bones, pork, bamboo shoots, mushrooms and other ingredients are all gathered in a pot of thick soup, and the taste is excellent.

Nodding in satisfaction, Chu Feng gave praise without hesitation.

It has to be said that Teruki Kuga's talent in Chinese cuisine is indeed very high.

Although the time to study Su cuisine is still short, the dishes that have been made have a good appearance, both in appearance and taste.

Open the belly of the duck with chopsticks, the stuffing is delicious, and the unique aroma of eight-treasure duck immediately overflows.

Chu Feng ate the food of the star chef with great interest.

Although there are still many deficiencies in this dish of oil boat duck.

But he said he wasn't picky at all.

that's the truth.

before crossing.

Chu Feng has never been very particular about food.

After all, filling the stomach is more important than anything else.

Jiuga Zhaoji completely ignored the other diners at the moment.

He stared intently at Chu Feng who was eating the duck.

There was a trace of tangled up to almost constipation expression on his face.

I want to get the other party's comments, but I am afraid that the bad reviews will damage my self-confidence.

After all, the person sitting in front of him was Shilin Chef, so it was normal even if he was criticized to the point of being bruised.

Kuga Teruki is still very self-aware of his cooking skills.

Knowing that it is impossible to get too high a rating based on the dishes that have been studied for a period of time.

Eating a whole duck is nothing to Chu Feng, who has gourmet cells (Wang Liao Zhao), and he doesn't even feel the slightest bloating.

Glancing at Jiuga Zhaoji who was still standing there, he certainly knew what the other party was thinking, and said with a dumbfounded smile: "It's not bad, that is, when making eight-treasure duck, you should think more about the combination of ingredients and what ratio can Perfect blend for the best taste?"

"You don't have to follow the recipe. From material selection to matching, you have to find the most suitable method for you."

Chu Feng said patiently. In fact, he is quite satisfied with this dish of oil boat duck.

But as he said, each chef has his own method, which can also be regarded as his own rhythm.

At your own pace, you can always make the most satisfying dishes.

Kuga Teruji's cooking is too hard to read, and the recipes are always restored to the greatest extent, which is not good for the chef's growth.

Unless he has a system like Chu Feng, he can come up with recipes that can't pick out any flaws at any time.

PS: The author is a sheep, and the latest update is probably not very stable.....