...

In the kitchen on the second floor.

After tasting a small bowl of Shanxi's specialty scissors noodles, Du Guangning, Pei Guofu, and others felt a little unsatisfied. The portion was really too small. For foodies like them, whose stomachs have been stretched by all kinds of delicacies, a small bowl of noodles was just enough to have a taste.

"Boss, do these scissors noodles have to be made into braised noodles? They should taste good mixed with other dishes too, right?"

Seeing Jiang Yu busy, Du Guangning quickly stepped forward to help, licking his lips as he asked,

"I still prefer our Jiangzhou cold rice noodles. Wouldn't the various seasonings mixed with cold rice noodles taste great too?"

Having worked with Jiang Yu for so long, the longer he was in contact, the more aware he became. In cooking, no matter how much he practiced for a lifetime, he could never surpass Jiang Yu.

Why did these tomato and egg braised scissors noodles taste so good?

The chewy and smooth noodles were one thing, but the key was that the tomato and egg braise was made by Jiang Yu himself!

Not to mention mixing it with noodles, even mixing it with feed would be so delicious that you might swallow your tongue!

So, forget about the braised noodles; what I make definitely won't taste good. But replacing the fresh rice noodles with scissors noodles and mixing them with Jiangzhou cold rice noodles' various ingredients, the taste surely can't be that bad...

Thinking of this, Du Guangning couldn't help but swallow again. That craving just couldn't be suppressed!

Now, it was just five o'clock, half an hour before the restaurant opened, and the guests in the private rooms hadn't arrived yet, so Jiang Yu wasn't in a hurry to cook. Instead, he prepared a few cold dishes first.

Hearing that Du Guangning was still talking about scissors noodles, he turned his head to glance at him and said:

"Of course, you can. Whether with soup or mixed, you can eat it however you like!"

"Oh, oh, I got it!"

Du Guangning nodded, then suddenly thought of something, couldn't help but chuckle and asked,

"Boss, next time you have time, could you teach me one or two stir-fry dishes?"

"Sure, it's not a big deal."

Jiang Yu continued working on his tasks, responding without even lifting his head,

"Alright, quickly go prepare the ingredients. Guests with private room reservations will arrive soon, and we need to hurry up so they don't have to wait too long."

"Hehe, I got it!"

Du Guangning responded, running off to work with a delighted look.

After sending Du Guangning to work, Jiang Yu focused his attention on the cold dish he was preparing—salt-baked sesame fish skin.

In reality, in most home kitchens, few people would use fish skin as a separate dish.

Firstly, because fish skin isn't cheap, most people still prefer to eat the meat.

Secondly, a significant part of a fishy smell comes from the skin. If not handled properly, that pungent fishy smell could prevent people from touching it, especially if it's cold fish skin, which is even harder to handle.

In other places, cold fish skin is rarely made, but in Guangdong Province, cold fish skin is a famous traditional snack.

The choice of fish skin is critical, generally using freshwater grass carp, crucian carp, or bream skin, but freshwater fish often have a heavy muddy smell, requiring great skill and knife work to handle.

Thus, without some real skills, an ordinary restaurant can't handle it.

Firstly, the fish scales must be cleaned thoroughly; otherwise, they will significantly affect the texture.

Then the fresh fish skin is cut with a knife, boiled in hot water, and immediately put in ice water to chill.

When shocked with ice water, the fish skin naturally curls up, turning into thin strips.

Next, soak the chilled fish skin in edible alkaline water for a moment, then rinse off the alkaline taste.

Then, finely shred bean curd sticks, blanch them, and add them to the bowl with fish skin. Mix with salt-baked chicken seasoning, fragrant sesame oil, and stir evenly, sprinkle with shredded scallions and white sesame for a final mix before serving.

This way, a dish of cold fish skin not only has no fishy taste but is full of fresh, fragrant, crisp flavors, becoming more flavorful with each bite—absolutely delicious.

Though it sounds complex, it's not hard to do. Jiang Yu worked nimbly and quickly, and in no time, a plate of salt-baked sesame fish skin was ready.

After plating this Guangdong specialty cold dish and putting it in the fridge, he was about to make the next dish when his phone in his pocket suddenly rang.

Jiang Yu frowned slightly but picked up a towel to dry his hands, while pulling his phone out of his pocket, he walked toward the kitchen's outside.

In the break area outside the kitchen, he picked up the phone and looked at it; the caller ID showed an unfamiliar landline number, and seeing the area code, it was from Beijing.

Jiang Yu suddenly remembered what Jia Dequan had mentioned earlier in the downstairs private room, and a thought flashed through his mind:

Could it be a call from the Huaxia Cooking Master Committee?

He didn't have time for more thoughts and answered the call:

"Hello, this is Jiang Yu!"

"Hello, Mr. Jiang!"

From the phone's receiver came the voice of a quite cheerful man, speaking with a smile,

"Sorry for the interruption, I'm Bai Zhentian, the director of the Famous Chef Committee Office at the Huaxia Cooking Association. I'm calling Mr. Jiang today to notify you of something."

If you find any errors ( broken links, non-standard content, etc.. ), Please let us know < report chapter > so we can fix it as soon as possible.