Roger didn't understand, even the friends next to him didn't understand, and Zeng Gong was even more confused after explaining.

Sashimi they are familiar with, just what is the fish belly?

Many people think that fish and sashimi are a delicacy, but the fish is slowly disappearing in China, but it has been carried forward in the Korean Peninsula and Japan, but there is still a big difference between the two, although sashimi is born from fish belly, one is shredded and the other is thin or small, and the taste is completely different.

Hugh said that the sea bass is good, the west wind is exhausted, and the season eagle has not returned.

The deliciousness of fish trevel is not something that can be interpreted by Japanese seafood sashimi, although this is the first time Zeng Gong has decided to make fish tart, he is still full of confidence.

"It's really better than Japanese sashimi. Roger asked, hesitantly.

"Don't worry, you'll love it, but we'll need some more ingredients. Zeng Gong smiled and nodded.

Of course, an Atlantic cod will not satisfy his appetite, and I believe that when the sun sets, they will have a rich catch.

The sea breeze is blowing, and the sea and sky are ruddy.

Returning from the excitement, the waiter hurriedly packed up the fishing gear, Roger and the others tasted the red wine in the glass and looked very excited, and they all followed Zeng Gong into the kitchen.

This is the first time, the first time to watch cooking up close, although they usually claim to be gourmets, but 'gentleman is far away from cooking' is their best interpretation, if it weren't for Zeng Gong preparing to cook today, I'm afraid they won't come to the kitchen in their lives.

The kitchen of the cruise ship is very modern, clean, hygienic and tidy, leaving a good impression, even if there is a little cleanliness, it will not dislike anything, the only thing that makes Zeng Gong a little dissatisfied is that there is no Chinese thick-backed kitchen knife here, so I have to choose a similar one.

Chinese chefs have never used all kinds of bells and whistles, a thick-backed kitchen knife is enough to cover the world, and all kinds of thrilling techniques start with a back-to-back kitchen knife, even Huaiyang cuisine, which is famous for its knife skills, rarely resort to other styles of knives.

"Mr. Zeng, what are you going to do?" Looking at Zeng Gong, who was playing with all kinds of beautiful knife flowers, Roger asked excitedly.

"You look good. Zeng Gong said and picked up a Maine lobster.

Breaking away from the water, the big guy in his hand immediately opened his teeth and claws, trying to get rid of Zeng Gong's control, but it was in vain, and the hideous Daao still made Roger and the others who came over a few steps back in fright.

Zeng Gong ignored it, the cold light in his hand flickered, the shrimp head, the shrimp shell and the big ao were separated under Zeng Gong's powerful hands, and all that was left on the board was the crystal shrimp and shrimp meat.

As concocted, ten Maine lobsters weighing about seven or eight pounds died under Zeng Gong's kitchen knife.

"Elena, is Mr. Zeng usually so bloody?" asked Natasha, wrinkling her nose slightly, a little uncold.

"What is blood, Natasha, haven't you cooked?" said Elena, a little unhappily.

"Uh. Natasha choked for a while.

Cooking is the job of the cooks, and there are two cooks in their manor who are responsible for daily eating, and there are four or five assistant cooks, so she doesn't have to worry about it at all.

"I haven't done it before, but it doesn't need to be so bloody. Natasha replied weakly.

Elena stroked her smooth forehead, and suddenly remembered that they were the same as before, and that they might only make some simple salads.

"Chefs usually do this kind of cooking, and it's all trivial, have you ever seen a scene of cowboys slaughtering cows themselves, if you see it, you won't say bloody. Elena explained slowly.

"Okay. Natasha felt defeated, and she was probably surrounded by fake girlfriends.

In between their words, Zeng Gong began the next step of divine operation.

The big strings are noisy like torrential rain, and the rain feet are like hemp that has not been broken.

The slightly clumsy kitchen knife was like a swimming dragon in Zeng Gong's hand, slightly touching the board, and the sound of 'rustling' sounded, as if snow fell on the earth.

Don't get tired of eating, don't get tired of fine.

Natasha leaned in front of Zeng Gong and gently picked up a piece of shrimp, and immediately gasped.

This is a thin slice, this is a strand of hair, no, thinner than a hair, but when did he cut it, looking at Zeng Gong's knife like a wheel, he couldn't see the flaw at all.

"Hey, Natasha, what's wrong with you?" Elena looked at Natasha's stunned appearance and couldn't help but touch it.

"Ah, Elena, look at Mr. Zeng's cut. Natasha reacted, fiddling with the filament in her hand in front of her eyes.

"What's this, it's normal, he was a great foodie, even the chefs of those three-Michelin star restaurants can't compare to him, if he can't do this, what kind of foodie is he? Elena rolled her eyes at Natasha angrily, and felt a little crying and laughing.

"But..."

"What's wrong with Natasha?" Garcia leaned in.

"By the way, Garcia, your family has a restaurant, and there is more than one three-Michelin-starred restaurant, does your chef have such knife skills?"

"This..." Garcia looked at the shredded shrimp in Natasha's hand in shock, he knew what it meant to be such a knife worker.

There is no Japanese restaurant that is famous for its knife skills in a world like this, let alone a Western restaurant, which is simply earth-shattering.

"We don't have a restaurant, not even the Japanese chef at our three-Michelin-starred restaurant in Japan, and we can't find anyone like that in the whole of America. Garcia said with a wry smile.

"Alright, alright, don't get in the way, eat fish in a while. Seeing that the two staring at Zeng Gong's knife did not move, Elena quickly pulled the two people over.

After processing the Maine lobster, Zeng Gong next took out the Atlantic cod and black tuna from the pool, lightly slashed at the gills, directly peeled the skin, unloaded the meat, and finally shredded.

Zeng Gong began to prepare the ingredients, shredded kumquat, shredded green onions, white plum, shredded ginger, shredded garlic, shredded mint, caviar, a little salt, and then boiled the soup with fish bones, old chicken, and pork bones, and finally Zeng Gong found a strainer, spread a thin layer of lobster and shredded fish, gently poured it three times with a spoon, and put the ingredients on the plate.

"Okay, let's try it, this is a way to eat fish tutter in China more than 1,000 years ago, and I have improved it a little. Zeng Gong confidently pointed to the fish on the table and introduced.

For more than 1,000 years, everyone looks at each other.

Eat?

This Nima is a work of art.