"Welcome, sir, how many may I have?"

As soon as Fei Nan entered Lu Yu Tower, a waiter greeted him.

"One. ”

Fei Nan followed the waiter and sat down in a window position, and said, "Master Long is here, right? Please inform Master Long that I want to see him." ”

"Sir, you came by coincidence, Master Long happened to be here, I'll go and inform him. ”

The waiter answered, and turned and walked towards the kitchen.

Fernan waited, looking around.

Lu Yulou is much larger than Manhan Tower, with a total of four floors, each floor has hundreds of square meters, even if it is calculated at today's land price, it is not a small amount.

Moreover, there are many waiters coming and going from the front hall to the back kitchen, passing vegetables and raw food, just feeding so many people, it is not something that ordinary units can afford.

Now that the breakfast rush has passed, but there is still an endless stream of customers who come for morning tea, and not long after Feinan sat down, there were many customers one after another, and the crowd was full of voices.

The decoration of Lu Yulou is more luxurious and newer than that of Manhan Building, which is not a good thing for the restaurant.

It is easier to gain people's trust because it is often equivalent to the precipitation of time and the choice of the market.

People's appetite can be cultivated, and the meals at home are always the most comfortable to eat, followed by the big old restaurant at the door of the house.

Feelings can add points to many things, including taste.

This is also the reason why many newly opened stores, although they taste good, but the attendance rate is not up, very simply, not enough time.

But these are not a problem at all in Lu Yulou, because there is a very famous chef here, which is the target of Fei Nan's trip, Long Kunbao.

Long Kunbao represented Xianggang to the mainland five years ago to participate in the finals of the 19th First Chef and won the final victory.

Since then, Lu Yulou's business has been booming, as if it has the momentum of the first restaurant in Xianggang.

Seeing the cursor move, Fei Nan looked over and saw Long Kunbao smiling towards him.

It wasn't until he arrived at the table that Long Kunbao opened his mouth to greet him: "Mr. Fei, sure enough, it's you, welcome to our Lu Yulou." ”

His voice was not loud, and Fei Nan knew that he was afraid of affecting the guests at the next table, so he lowered his voice by half a minute, and said with a smile: "I saw Master Long that day, and I have always wanted to come and try your craft, I wonder if there is such an opportunity today?"

"Mr. Fei, you are willing to come here in person, how dare I ruin your interest?"

The waiter poured tea for the two, and Long Kunbao asked with a smile: "I don't know what Mr. Fei wants to eat this time?"

Fei Nan took a sip of hot tea: "I'm okay, Master Long, you look at the arrangement!"

After a little hesitation, Long Kunbao nodded and said, "Okay, I'll make a few specialty dishes, please Mr. Fei, you can taste them, wait a minute." ”

He picked up his teacup and took a sip, then got up and went back to the kitchen.

Fernan took the newspaper of the day and flipped through it, and the waiter waited beside him, refilling his tea and water from time to time.

After waiting for nearly an hour, Feinan changed two newspapers before finally starting to serve.

"I've been waiting. ”

Fei Nan observed that Long Kunbao changed into a chef's uniform so that the smell of oil smoke on his body would not affect his appetite, and it seemed that he had cooked this meal very carefully.

The first dish that came up was very interesting, and it was actually a pheasant roll.

Picking up a piece and tasting it, Fernan nodded in satisfaction.

This dish, Master Long did better than Master Ou, not only the knife work is better, the cutting is thinner, and the control of the heat is also more precise, not only is there not the slightest greasy, but with the help of the unique aroma of oil, Feinan's appetite is aroused.

It's interesting, I actually used this dish as an appetizer, and sure enough, there were two hits.

"Crispy and crispy, burnt and fragrant, fat but not greasy, Master Long, good craftsmanship. ”

Fernan complimented.

Long Kunbao asked with a smile: "It's over, Mr. Fei has more opinions." ”

Fei Nan took a sip of tea and said: "This dish is indeed well done, the heat is in place, the knife skills are exquisite, if you have to find fault, I can only say that Master Long You have sliced the fat too thinly, and the fragrance is a little lighter, but considering that you are using this dish as an appetizer, then it is just right to do so." ”

In a word, it's amazing. ”

Long Kunbao didn't expect Fei Nan to actually see what he meant by arranging the food in this way, and he was a little surprised, so he asked the waiter to serve the second course on the table.

"Please try this fried dace. ”

As soon as the dish was served, Feinan's eyes lit up, and he exclaimed, "Master Long has worked hard." ”

Pan-fried is a very classic method in Cantonese cuisine, and slightly more traditional Cantonese restaurants can eat pan-fried and stuffed three treasures, that is, fried eggplant, stuffed green pepper and stuffed tofu, but fried and stuffed dace is a completely different and complex dish.

This dish is a famous dish in Shunde, dace is a very famous fish in Shunde, its meat is delicious, but there are more spines, and it is very troublesome to eat.

To make this dish, the dace meat is first peeled out, and the bones are removed, leaving a whole skin sac.

The meat is then chopped into a fine puree, while the tiny bones in the meat are chopped, seasoned and whipped in a single direction to form a fish slip.

Finally, it is mixed with bacon, shiitake mushrooms, dried shrimp and other flavorful ingredients, then stuffed back into the skin, wrapped in cornstarch and fried in oil or fried until golden brown.

The most complex part of this dish is the bone, which requires the chef to completely remove the flesh and bones without destroying the delicate skin and connecting to the head and tail.

It would not have been possible without a deep understanding of the physiology of dace and a mastery of superb and delicate knife techniques.

The fried dace was cut into several pieces, and Feinan picked up a piece, put it in his mouth, and chewed it carefully.

"The skin is crispy and the meat is tight, and it is delicious. ”

Feinan nodded.

The stuffed dace skin is stretched out and fits snugly into the filling.

The outer layer of fish skin is fried to a crispy crisp, while the inner minced fish filling is elastic and tight, with a bit of beef ball-like texture, which is very layered.

"The difficulty of this dish is the intact skin. ”

Fei Nan put down his chopsticks, took a sip of tea and said, "First of all, the dace selected should be fresh, and the skin should be peeled immediately after killing. Secondly, the process of cutting the fish fillet, chopping the minced fish, and concocting the filling should be fast, and the action should be gentle during the brewing process, otherwise the fish skin will be broken. Finally, the heat of frying is also very important, as when the fire is too high, the skin of the fish will be easy to burn and then crack. If the fire is small, the temperature will not be able to enter, and the skin will be fried, but the meat will still be raw and undercooked, which is really a kung fu dish!"

After a pause, Fei Nan said: "Master Long's knife work is indeed amazing, but he is a little careless in the handling of the filling, the proportion of dried shrimp is more, and the filling is a little salty." ”

Long Kunbao looked at him in surprise and didn't deny it: "Awesome! I accidentally dropped a few drops of salt water for washing dried shrimps, and you tasted them?"

"It doesn't hurt. ”

Feinan smiled and said, "I have a heavy mouth, which is just right for my appetite." ”

"No, it's my problem. ”

Long Kunbao got up and personally helped him serve the third course, but it was a small casserole.

When the lid was lifted, the fragrance suddenly overflowed, and the guests at the adjacent table looked at Feinan according to the smell, and some of them had already begun to call the waiter to prepare for the dish.

In the casserole, a small pigeon lies in the clear soup, exuding a rich fragrance.