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When Xiao Peng felt the wolf house, the sitting cow was confronting Academician Liu and the other four with a fierce face. In addition to Academician Liu, there are also Joanna, and two other foreigners, oh no, they are all Chinese now. Since learning that Joanna changed her nationality and went to the island, a large number of top biologists have come to Huaxia to affirm her naturalization.

The happiest thing about this should be the Institute of Zoology of the Chinese Academy of Sciences, which has added a lot of new forces at once, but Xiao Peng only gave Academician Liu four places on the island, except for Joanna and Di Wei, the rest of the zoologists can only be in groups of two, and they will be replaced by the people behind after staying on the island for a week. This group of researchers is eager to conduct scientific research on the island 24 hours a day without sleeping.

Seeing Xiao Peng's arrival, 'sitting on the bull' was not as aggressive as just now. Xiao Peng hurriedly ran to the wolf house to visit the 'Crazy Horse', at this time the 'Crazy Horse' had already given birth to a baby, only to see that it bit off the baby's umbilical cord, ate the placenta, and was licking the mucus off the little white wolf's body.

Xiao Peng hurriedly arranged: "Mengzi, you go and let Xiaoqiu prepare some broth to dry, as well as warm water, and then bring the bed and clean mattress." After speaking, he touched the head of Crazy Horse: "You are really a good mother, everyone is born in the middle of the night, you have to be in the daytime, is this to not cause us trouble?" Di Wei, quickly bring the medicine box!"

Di Wei listened to Xiao Peng's words, and walked over cautiously with a medicine box, after all, the 'sitting cow' on the side was looking at him with a tiger's eye, oh no, it was a wolf.

Xiao Peng held the newborn white wolf in his hand, and at first glance, it was a little male wolf, Xiao Peng wiped the mucus on the little wolf's body with clean gauze, tightened the umbilical cord of the little wolf with sutures, cut off the excess umbilical cord with scissors, and then disinfected the umbilical cord with iodine wine.

The little wolf was obviously in good physical condition, and after pulling it twice, he directly began to eat breast milk. Watching this scene, several zoologists clapped their hands in the distance and cheered softly. After all, some wolf cubs do not feed their mothers after birth, and some breathe weakly or not after birth. These are all situations to worry about.

With Xiao Peng by his side, the North American white wolf couple was also in a much more stable mood, and the 'sitting cow' also honestly lay beside Xiao Peng, and Xiao Peng didn't care about the dirt on the ground, so he sat cross-legged next to the wolf house, guarding the 'Crazy Horse'.

Yang Meng sent broth for 'Crazy Horse' to drink to replenish his strength. Seeing Xiao Peng sitting aside, Yang Meng also sat down and guarded aside, if you want to take care of these animals, Yang Meng takes care of more than Xiao Peng. So the two white wolves also let him approach, and the stranger didn't even think about it. Canines still mind strangers visiting when they give birth to their cubs, and don't touch the cubs with their hands, otherwise, the she-wolf will attack onlookers and even eat the cubs. So a group of scientists were filming with cameras from a distance, but they didn't get close.

After about two hours, Qianliyan had four more baby white wolves, and Xiao Peng changed the wolf house into a new mattress before letting people disperse.

Yang Meng shook his head and sighed beside Xiao Peng.

"What are you sighing for?" Xiao Peng was puzzled.

"A few more foodies!" Yang Meng said with a sigh. It's no wonder that he complained, it's true that these foodies on the island are too delicious.

Xiao Peng said: "Okay, we can afford to feed it." ”

Yang Meng said: "The key is that I don't like to give them the trouble of going to the pig farm to buy pigs." You say they can't eat dog food or something?"

Xiao Peng waved his hand and said, "Just these big guys eat dog food? ”

At this time, Geng Le walked over: "Boss, Nelson and their people have arrived in Sidao Town." ”

Xiao Peng smiled when he heard this: "Okay, you give them the box I put on the right side of the cold storage door." ”

Geng Le nodded after hearing this: "Okay." Got it!" he said, turning and leaving.

Yang Meng was puzzled: "What do you give Nelson?"

Xiao Peng smiled: "Of course not, aren't you going to Jiro Ono to eat sushi? I want to taste the biggest gap between the catch in our fishery and other catches." That box contains the tuna 'big fat' meat from our fishing farm, so let's give it to Jiro Ono first and let them prepare. ”

"'Big Fat' still needs to prepare, more than 20 days in advance?" Yang Meng was stunned.

"Do you think sushi is all fresh? Of course not! A lot of ingredients have to be prepared in advance, but in the case of tuna, naked meat is the cheapest because it has less fat. Therefore, the tuna in many high-end sushi restaurants is slightly marinated in soy sauce, and the sourness of the lean tuna and the aroma of soy sauce are a perfect match. Because of the price, many people eat tuna sushi naked. Xiao Peng explained.

"Although the price of tuna's 'medium fat' is not as expensive as 'big fat', many diners often think that 'big fat' is too greasy, but it is not as good as 'medium fat' to better balance the deliciousness and oiliness of tuna. However, in order to make the fat more lubricated, 'Nakahi' must be matured, and the aging work of each high-end sushi restaurant is the most exquisite technology, and it is also the secret of each high-end sushi restaurant, and the 'Nakahi' that is bought must be aged for a few days before it can be made into sushi. ”

After hearing this, Yang Meng frowned and asked, "Then in that case, why is 'Big Fat' so expensive?"

"The reason is simple. Xiao Peng snapped his fingers: "In Ono Jiro's words, the taste of fatty tuna is simple and clear, lean meat is the essence of tuna flavor, and 'big fat' no matter how you cook it, that is the taste." The more top-notch the part, the more fixed the flavor is, and the less room the chef has to play. The more other positions that are not as good as the 'big fat', the more you can see the level of the chef. Jiro Ono was awarded three Michelin stars in his 90s, not because of the fish itself, but because of the change in the taste of the fish. Even if it is a 'big fat', the aroma of the fish is more important than the fatness. ”

Yang Meng was dumbfounded: "There is so much knowledge in eating sushi, then why did you send the 'big fat' to Ono Jiro?"

Xiao Peng smiled mysteriously: "It is precisely because he is known as the 'God of Sushi' and the person who knows tuna best, that I want to send him 'Big Fat' to see if he can play with flowers." ”

Yang Meng asked: "Didn't you say that 'big fat' is that taste, what can he do?"

Xiao Peng said: "Do you think that 'big fat' and 'big fat' are the same? Even the 'big fat' on the same fish has a gap!'Big fat' is also divided into two kinds, respectively called 'snake belly' and 'frost', the so-called 'frost' refers to the 'big fat' close to the 'middle fat' position, which looks like a 'frost' general texture, the meat is soft, the fat is fused in the fish, there is no obvious muscle, and' The snake belly is the bottom end of the tuna's abdomen, this part of the fat is abundant, there are obvious muscles, the meat of small tuna is softer, and the large tuna tendons will be very hard, so it needs to be processed before eating, and the muscles must be removed. If you want to eat 'big fat', you need to make more preparations: wrap the big fat with a napkin, then put it in a plastic bag to pump clean air, and put it in ice for two to three weeks, which is considered to be matured, and it needs to be dehydrated, with a special red vinegar rice, in order to reflect the taste of 'big fat'. Only such 'big fat' sushi can be considered authentic!"

Yang Meng was a little dumbfounded when he heard this: "It's so troublesome to eat a meal?"

Xiao Peng nodded: "The island people are absolutely meticulous about eating tuna, and there is one thing that must be paired with eating 'big fat' sushi, that is, sake! When eating 'big fat' dishes, you must drink 'Junmai Daiginji', like Ono Jiro, who drinks Junmai Daiginji's thousand-year-old Junmai Daiginji, which tastes like bananas, melons and other fresh fruits, has a refreshing, soft taste, and deep taste, and the flavor in the mouth spreads quickly and can be contained in time, and the combination of fish tuna sushi and sashimi can enhance the freshness of the fish, remove the greasy feeling of oil, and achieve a perfect dining experience. ”

"How do you know so much?" Yang Meng said the doubts in his heart.

Xiao Peng took out a small red notebook from his pants pocket: "Michelin Food Guide, you deserve it!"

Yang Meng slapped his forehead: "Damn, I know!"

Speaking of Michelin, the first thing that comes to most people's minds is the fat circle of Michelin villains, and then the thought is Michelin tires, in fact, under the Michelin company, the most famous star product should actually be the "Michelin Red Guide", also known as the "Michelin Food Guide", Michelin tires have many competitors after all, but the "Michelin Food Guide" has been an authority in the food circle for more than 100 years, known as the "Food Bible", and its status is unshakable.

It is the world's oldest and most authoritative guide to hotels and restaurants, and has been favored by readers for more than 100 years for its rational approach to star rating of the world's restaurants.

The Michelin rating is also very strict, there are special food detectives, and restaurants that appear in the "Michelin Food Guide" must at least first obtain the mark of "a pair of knives and forks", which is the basic evaluation standard of the restaurant, and the maximum is five pairs of knives and forks, indicating the comfort of the restaurant. On top of that, it's Michelin star, and here it's about the hotel's culinary level. There are three criteria here, one star means that the restaurant is the best restaurant in the same style of eating, it is worth visiting, two stars is the restaurant that is very good at cooking and is worth a long detour, and as for the three stars, it is a restaurant that can provide outstanding dishes and is worth a special trip to visit!

In addition to the restaurant, this star is also awarded to the chef, as long as the chef of one star maintains the existing level, the star can be retained, but as long as the two-star or three-star chef is found to be a little negligent, he will be demoted, especially the three-star chef or restaurant, who must be re-evaluated more than 15 times a year!

And Jiro Ono and his 'Sukiya Hashijiro' sushi restaurant have been three-Michelin star chefs and three-Michelin stars restaurants for so many years!

It's an absolute great honor!

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