"This kind of thing is not worth boasting about, the way of food is broad and profound, and I still need to keep working hard!"

Kanemoto came with the food, and when he heard Saemon's words, he humbly said, "As long as you cook with your heart, you will definitely feel the sincerity of the chef, and I am convinced of that!"

Personally delivered the eel rice to Su Yuan, and in the black lacquer box was placed in the pearl rice as white as snow, and on top was the charred and fragrant grilled eel, which also squeaked from time to time.

The gravy from the high-temperature grilling of the eel slowly penetrates into the white rice, and the rice gradually absorbs the soup and turns golden brown, which makes you appetizing.

Pick up a bite of rice, first smell it, the aroma is overflowing, and then put it in your mouth, the rice melts in your mouth, and the rich eel juice hits the taste buds, as if the wild eel is reborn in the mouth, jumping around, and it is extremely delicious!

Su Yuan didn't expect a bowl of white rice to be so satisfying, and after seeing the prosperity of the world, he suddenly found that plain and blandness was true!

Jin Ben looked at everyone's satisfied expressions and said with a smile: "The best is the wild river eel, there is a layer of fat paste between the skin and the meat of the wild eel, so it is fat and smooth, not only the spines are small and easy to digest, but the meat is firm, very soft but the whole fish is not loose when you chop it." ”

"The heat is very important when grilling, and the eel skin is the most critical part, too much roasting will lose the sebum feeling, and not enough roasting will produce a fishy smell. Bake until the oil oozes and the skin is slightly charred and yellowed. ”

"The rice should be thick under the eel can also flash its own luster, the softness should be able to set off the eel, and the sweetness of the rice should be different from the sweetness of the eel, in the mouth the rice is the first layer to absorb the essence of the eel, to balance the heaviness of the eel, leaving us with the fragrance of the mountains and fields, this recipe is the top of the eel rice. ”

After saying that, he turned around, took out a few more side dishes, put them in front of everyone, and invited everyone to taste: "All the dishes of Nodaju are related to eels, and the first dish is fresh and refreshing eel jelly and side dishes. Then there is the eel egg roll, which is delicious and not greasy, and the egg fragrance is sandwiched with the eel fragrance, which has a unique flavor. ”

Then there's Noda Iwa's signature dish, the roasted eel, which has less sauce than Kabayaki, and simply brings out the original flavor of the eel. In the center of the red lacquerware is a barbecued square eel, like a bride to be married. Although it can be served with wasabi and soy sauce, the easiest way to eat it is to dip it in salt. ”

Pick up a piece of eel meat and braise it without extra seasoning, and you need to have a lot of confidence in the ingredients, and when the chopsticks touch the slightly charred and yellowed eel, the snow-white meat is revealed. When you put it in your mouth, the tender and glutinous texture are intertwined, unhurried, like a clear stream flowing slowly.

The meal was spent quietly, and everyone was immersed in the satisfaction brought by the most ordinary ingredients, and finally the eel liver soup, which tasted slightly bitter, just swept away the greasy in front of it, and it was endlessly memorable.

In all fairness, the level of the three chefs in the island country is not necessarily higher than that of the top chefs in China, but what touched Su Yuan the most was his persistence for decades, and it was the true meaning of food to be able to turn the most ordinary ingredients into delicious dishes.

Firm your beliefs again, be brave and diligent, and never forget your original intention, what is your original intention?

Hundreds of craftsmen!

At the end of the trip to the island country, everyone finally returned to Longquan, and Emi Yanagi immediately began to lay out, recruit troops, expand investment, and make Sujia Sword Shop a chain operation as soon as possible.

Not only the island country, but also the country must be carried out simultaneously, and after the challenge of Guinness hit, everyone in the circle witnessed the birth of a myth. The traditional Longquan sword can actually stand out from the crowd and kill all the top saber brands in the world?

Like a shot in the arm, it made all collectors raise their eyebrows, and Su Yuan became the first person to be the strongest swordsmith!

The rest of the things are left to the little girl to worry about, asking for money and money, digging talents with high salaries to join, Xu Kui and Hu Jinquan as quality supervisors, Wang Tian became the sales director, each performing his own duties and taking charge of himself.

Su Yuan doesn't care about these trivial matters, he has more important challenges, porcelain is a new field, full of opportunities and fun, especially after understanding the true meaning of the craft, more and more courageous and sophisticated.

"Do you want to meet the celadon master?"

After listening to Su Yuan's request, Jin Sanye was very confused and said: "I heard that the little devil was killed by you in all directions to help Liu Shengxin Yin Stream regain its glory, now is a good opportunity to strike while the iron is hot, why do you want to ......?"

Su Yuan waved his hand and explained: "The so-called learning is endless, and there is no challenge in forging swords, so naturally we have to find some new fun." ”

Jin Sanye rolled his eyes, this is really crazy! Anyone is ashamed to say it, but Su Yuan ......

nodded and said: "In this case, I happen to know our Longquan kiln master, Mao Zhengcong, who is as famous as Xu Chaoxing, a national master of arts and crafts." ”

Every year, through him, he helps Yagyu Saemon collect masterpieces, the island country advocates the tea ceremony, celadon is a national treasure, and two or three hundred thousand sets of tea sets are the best gifts. ”

After speaking, he dialed his mobile phone and made an appointment to meet in the afternoon, although he didn't understand why Su Yuan was suddenly interested in porcelain, but the interlacing was like a mountain, and in Jin Sanye's opinion, it was just idle and having nothing to play.

After eating and driving, outsiders say to go to Longquan, often say the word up. Because Longquan is located in the upper reaches of the Oujiang River, it was common to see bamboo rafts crossing the green mountains 20 years ago. Bamboo, timber and porcelain were tied to bamboo rafts and transported down the Ou River to Jinhua, Wenzhou and other places.

Now the wide, smooth highway replaces the waterway and runs through the mountains, connecting the once closed Longquan to the outside world. Shangyan Town, which is 36 kilometers away from Longquan City, is the birthplace of Longquan celadon, with mountains and mountains and streams surrounding the houses.

In the early 1960s, the national revival of Longquan celadon, the state-owned Longquan porcelain factory was established here, and the factory is located in a beautiful place with mountains and rivers in the background. At its peak, more than 2,000 technicians and workers gathered here to restore the thousand-year-old Longquan stunt.

Along the way, Jin Sanye introduced: "At that time, the factory has become the current celadon town, and it has been developed into a tourist attraction. The technical backbones scattered in all directions, and most of them set up their own doors, such as national masters Xu Chaoxing, Mao Zhengcong, Xiahouwen, etc. ”

"The place where he once worked has been preserved, and the name is engraved on a wooden plaque that hangs in front of the door. The famous porcelain makers were placed in the luxurious and atmospheric Celadon Master Garden by Longquan City, adjacent to each other. ”

"The son inherits the father's business, and the master and apprentice inherit it, and this inheritance method is the mainstream of Longquan. The craftsmanship that was restored and improved in the porcelain factory was like a big river, spreading to all corners of Longquan along the connection between father and son, master and apprentice, and flowing endlessly. It not only means the inheritance of skills, but also determines the access to resources and even aesthetics. ”

Pointing to the green mountains in the distance with his hand, he sighed: "That's Zeng Qinji, the dragon kiln that has been inherited for one hundred and seventy years!"