"Then there is Beichen and Juhedao, and they can't look at each other, and the open and secret battles are even more powerful. ”

Saemon took a sip of tea and continued: "There are two reasons, Iaido pursues a single sword, and the strongest attack is the legendary sword drawing technique, which is not fancy, and it is extremely lethal. ”

"And Beichen Yidaoliu is the most widely spread genre, the moves are mediocre, pay attention to step-by-step, the most taboo sword to go sideways, that kendo is self-cultivation, not fighting, killing and killing. ”

"Therefore, he sees the way of the house as a demon and a monster, and a thorn in the flesh in the eye. What's more, behind the other party is the Mitsubishi chaebol, and behind him is the Hitachi Group, driven by hundreds of billions of huge profits every year, it is simply Mars hitting the earth. ”

Su Yuan laughed and answered: "It's almost the same in ancient times, Beichen feels that he is a decent family and pays attention to righteousness and brightness. And Juhe Road is a crooked and evil way, and it is naturally incompatible. ”

Saemon nodded and sighed, "In the end, needless to say, it's the battle between Yanagi Shinyin and the first-class portal of the second day!"

"Peers are enemies, originally the second sword stream is a minority, Miyamoto Musashi and Yagyu Shibei are both great swordsmen who have been around for centuries, and they have been compared for thousands of years, who is stronger?"

"Behind the two days of first-class is Mitsui, both in strength and fame are stronger than the new Yin Stream, under the suppression for many years, now out of the vicinity of Kyoto, other places can't accommodate Yanagi Kendo, they are the biggest threat!"

As soon as the words fell, I only heard a few crisp crashes, and I quickly looked back and was dumbfounded......

The three so-called famous knives treasured by the family, like cabbage, were cut in two by the blood of the dragon and the dragon. Liu Sheng Longming took a deep breath and was ecstatic, this was the peerless divine soldier he dreamed of.

Quickly came to the front of the two, puffed down and knelt down, and said: "With this divine weapon, this time it will definitely be able to live up to expectations, and let the new Yin Stream of Liu Sheng appear in its former glory!"

"Okay, good!" Yagyu Saemon stood up and said excitedly: "With the help of the master this time, the Yanagi family will definitely rise again and get back everything that has been lost!"

Su Yuan also cooperated with a few words of encouragement, anyway, it's dog eats dog, his own people beat his own people, and it feels really cool to sit and watch the tiger fight.

Yagyu Saemon said happily, "I am fortunate to invite a master chef tonight to cook for the master himself, and I will taste the characteristics of Kyoto when the time comes." ”

In the evening, everyone came to the courtyard, the breeze and the moon were bright, the stream was murmuring, the chef was cooking on the spot, and the puffer fish feast.

Chefs in island countries have a minimum apprenticeship of five years to be qualified to handle puffer fish, and it takes more than ten years for each veteran chef to stand on his own, which is the most dangerous delicacy.

Grab the fat tiger dolphin with your right hand, and keep scratching its belly with your fingers with your left hand, and in an instant the tiger dolphin swells like an inflated ball, and many small spines appear on its body, which is very cute.

Put the tiger dolphin on the board, pick up the knife, and with three or two quick strokes, the puffer fish will be cut, and the action will be smooth and chic.

Putting down the knife, picking up the tiger dolphin and coming to the water pipe to rinse, Emi Yanagi introduced: "The puffer fish can be eaten in any part, but the liver is poisonous, but it is precisely the liver that is the most delicious, please ask the master to taste it later!"

The chef moves his hands together to clean the internal organs in a few clicks, and the technique seems simple, but in fact there is a hidden mystery. There must not be a trace of blood flowing out, otherwise it will be highly toxic.

Turn back to the board, take out a sharp spatula, and begin to peel the fish. Following the texture of the fish, the skin of the fish, which is only a few millimeters thick, is peeled off entirely, and Saemon laughs, "The outer layer is thorny, but the inner layer is the most refreshing, and true gourmets prefer to eat the skin." ”

"Don't underestimate the cutting of fish skin, the apprentice can only be taught in three years. You can't use brute force, use skill, especially the wrist and waist to cooperate, and twist while cutting, as if dancing, in order to succeed. ”

Soon the next person delivered the first dish, two pieces of brown translucent jelly in a small black plate, Emi Yanagi first picked up a piece, put it in her mouth and said, "I'll try it first, and my father and master will eat it again!"

Su Yuan shook his head, there was no need for a woman to test the poison, and he also gently picked up a piece, and under the light, there were dots of white meat foam solidified in it, which should be an appetizer.

Slowly put it in your mouth, it is silky between your lips and teeth, and you can bite it gently with your teeth, which is full of elasticity and excellent taste. A stream of sweetness instantly turns into juice that fills the entire mouth, slightly salty, and there is a faint aroma of wine between savoring.

"Good!"

I couldn't help but nod and praise, don't look at a small piece of jelly, the freshness of the puffer fish is reflected, which is worthy of the chef's handwriting.

Saemon saw that Su Yuan was satisfied, and said happily: "Master, don't underestimate this appetizer, this is the skin of the pufferfish, boiled with homemade soy sauce and white wine, and after cooling, it becomes fish jelly, and there is also some fish meat in it, and it is simply a supreme pleasure to bite into!"

The servant brought two large plates, blue and black, on which were placed more than a dozen pieces of crystal clear puffer fish sashimi, as beautiful as flower petals, and a small handful of emerald green bitter chrysanthemums were placed in the middle, and there were light yellow ginger shreds sprinkled on them, which were very beautiful.

"Fugu sashimi is made with rice vinegar, chopped green onions, and a special chili sauce called deciduous carrot velvet, which is used as a dipping sauce, so please enjoy it. ”

After listening to the introduction, looking at the delicate puffer fish sashimi like a work of art in front of me, I actually felt like I couldn't bear to put down the chopsticks!

The translucent puffer fish meat is as white as snow, and the knife skill not only removes all the tiniest fish bones, but also leaves a bright red on the back, and there is a faint poignant feeling in the red and white.

Gently pick up a piece, under the light to enjoy the unique texture of the puffer fish meat, the pattern is as beautiful as snowflakes, flashing with a faint fluorescence, the puffer fish here is thicker to cut, and the taste is more delicious, and the sense of satisfaction is stronger.

"Generally, puffer fish is dipped in vinegar, although it can stimulate the umami of the fish and cover up the last trace of fishiness, but it can also destroy the original taste of puffer fish. Eating it in your mouth will make your lips numb and affect the final texture, so switch to soy sauce. ”

Su Yuan put it in his mouth, and sighed that the puffer fish is really a delicacy in the world, even if it is a thicker cut, it melts in the mouth, and the delicate fish meat instantly melts into sweet and delicious juice between the teeth, and it is silky on the tongue, and slowly swallows it with the mouth, like a clear spring, which makes people feel shocked, and involuntarily straightens up, and the wonderful satisfaction makes people smile.

The next person sent another pot of wine, Yanagi Emi stood up and took it, filled it with her own hands, and said with a hint of shyness on her face: "Baizi wine, soak it in white wine with puffer fish essence, after it is warm, it tastes better!"

The little white child entered the mouth along the warm liquor, constantly colliding with the teeth, full of elasticity between the bites, each sip has a faint sweet flow, with the aroma of wine, a warm flow into the stomach, and suddenly the whole person is fluttering.

It is like thousands of puffer fish bravely going upstream, full of indomitable vitality and beauty, sweet and fragrant, a perfect match!

"Fugu hot pot, please taste it master!"

Saemon pointed to the seemingly bland soup in front of him and said, "The soup base is very special, and it is made with mountain spring water and pickled kelp, rather than meat broth or bone broth in the traditional sense. Then go down to puffer fish bones, cabbage, chrysanthemum, tofu and other freshness, please taste them. ”

Su Yuan picked up the small bowl and sent it to his nose to smell it first, there was a faint salty taste, and with the fragrance of cabbage and tofu, it made people appetize.

Take a small sip of it, and the smooth soup enters the esophagus with your mouth, and the fragrance of cabbage blends with the aroma of tofu and beans, which is even more delicious set off by the salty taste of kelp. After being boiled for a long time, the milky white bone marrow is integrated into other ingredients, and a kind of sweetness stimulates the taste buds.

The last three dishes were served, a brown object the size of a coin on a white plate, and Emi Yanagi smiled: "This is puffer fish liver, forty grams can poison 50,000 people!"

"Generally speaking, chefs don't give it to customers, it's too risky, but once you eat it, you will never forget it!"

"Rinse with clean water for six hours to minimize toxicity, then dig out the size of a fingernail and let guests taste it, only the most familiar guests can appreciate this deliciousness!"

Su Yuan smiled and picked up a piece of cod liver and put it directly in his mouth, a sweetness that had never been seen before spread from the tip of his tongue, conquering the mouth in an instant, and the slight poison made the tongue paralyzed, as refreshing as electricity, and he had never experienced a stimulating experience.

When you close your eyes in enjoyment, your whole body seems to be bathed in sweetness, and the taste is indescribable, and it is 100 times more delicious than the highest quality tuna belly that you have eaten before.