There is a law in the food industry that in order to make delicious, you must have a good understanding of the ingredients, and you must treat the ingredients well, and you can't make food with the mentality of "if you do it badly, throw it away and make it again".

With these top-notch ingredients, Saito was rewarded with the Four Treasures of the Scholar's Room, reverently marinating each slice of fish, carefully cooking every japonica rice, and focusing on grilling each piece of purple milk. Even the octopus is patiently massaged for hours before it is cooked.

Judging from the dietary concept of "neutralizing the qi of the wok" in Chinese food culture, raw food is not worth advocating. Chinese food believes that unprocessed ingredients not only do not taste delicious, or do not conform to Chinese tastes, but also fail to show the exquisite skills of traditional cooks.

Chinese cuisine is very good at blending various ingredients and condiments to achieve a rich taste aesthetic, which is another ideal state of cuisine.

Yang Ming's journey began at the entrance of the store, with a wood-colored Japanese façade and the name of the store written in the middle, which was concise and a little solid.

The door is opened, and the prelude sounds; The bright and warm wood color catches the eye, followed by a faint woody fragrance.

What entered Yang Ming's eyes, marble floor, solid wood bar, exquisite tableware, spacious space, clean and comfortable, huge wine cabinet, mostly sake.

Yang Ming observed the guests around him.

They enter with a relaxed mood and leave with joy and satisfaction!

Especially in the middle process, the five senses are inadvertently activated naturally, and the taste buds are deeply moved, and this depth seems to be easily integrated into the artistic touch!

Everyone seems to have realized that sometimes there are some very simple and pure things in life, and behind them may be the result of deep experience; The expressor's conciseness and the receiver's attentive sensing, the interactive process is so pleasant!

Yang Ming was soon infected by the atmosphere of the store.

At the same time, Yang Ming was also attracted by Saito's skillful and delicate and elegant movements when making sushi.

"The most terrifying thing about Saito Hiroaki is his sword skills-"

Yang Ming remembered that when he had discussed with Jiuga Zhaoji before, Jiuga Zhaoji had seriously mentioned this matter.

Knife skills are the most basic part of cooking, and to put it bluntly, it is the technique of changing ingredients from thick to thin and from thick to thin, which is an integral part of any country's cuisine.

However, for Chinese cuisine and Dongying cuisine, which is in the same vein, knife work is not just a simple chopping and chopping, and the large pieces become small pieces, but a more complex method to transform the ingredients into a more delicious state.

Knife skills are one of the cooking techniques in themselves.

Never before in East Asia has there been such an emphasis on the means of wielding the sword.

And the strength of Saito Shoaki, which I said for a long time, is not knife skills, but knife skills - Yang Ming clearly remembers this.

It seems like a word difference, but it has a completely different meaning.

Ordinary chefs, the posture and movement of the knife have been fixed, decent, a thousand people, people often use words such as skillful and fluent when describing their knife skills, but the degree of proficiency is different.

Only those who are gifted in sword skills along the way, or who have devoted themselves to it, can cross the barrier and reach the other side.

Saito is such a person.

He has transcended the shackles of ordinary sword skills and reached the realm of "art".

At this moment, what was displayed in front of Yang Ming was such a knife technique.

Saito has no slack mentality, the so-called samurai, that is, at any time, every swing, must concentrate on the blade, and will never make different choices depending on the timing and how the opponent is.

The position of the falling knife and the trajectory of the knife are like the astrological charts engraved on the canopy in his heart, with a clear and fixed distance.

Yang Ming found a place to sit down.

I asked for a very ordinary sushi set.

Saito nodded and chose the ingredients directly without any extra words.

Tuna, also known as tuna and commonly known as tuna, has a tortuous place in the history of Toei cuisine.

Today, tuna is the most popular flower head in Japanese restaurants, but more than 100 years ago, during the Edo period, it was a fish that was enjoyed by untouchables who were cheap until the dust fell.

With its vigorous red muscles and galloping blood, tuna can freely shuttle through the undercurrent, break through the surge, and wander in the world's oceans for a living.

But once recovered, the red-fleshed fish decays much faster than the white-fleshed fish like the sea bream, and before it reaches the kitchen, it will rot, and only the toiling families who are too poor to eat will pinch their noses to cut off the carrion, and put the bones and meat in a pot and stew them together.

It wasn't until the massive development of freezing technology and the expansion of the cold chain system that the freshness of the fish could be maintained from the water, that tuna entered thousands of households and people realized what a supreme delicacy it was.

The southern tuna, also known as the southern tuna, is slightly smaller than the bluefin tuna, and lives in the subarctic waters of the southern hemisphere.

"Bell-"

Under the dim light, the long knife dedicated to dissecting tuna was held in his hand, and the broad and sharp blade went straight forward, and the outline of his face was not visible.

His cuff was blown by the wind brought by the blade, and this knife, as if the heavens and the earth were overturned, his cuff was blown by the wind brought by the blade, and the body of the fish was separated from the head of the fish.

"Wow!!"

"Oh my God...... It's amazing!"

"It's Saito-senpai! This knife skill is really amazing!"

The surrounding guests,Most of them are students of Yuanyue Academy,Shouting for this scene,As a student of Yuanyue Academy,Even if you haven't dissected tuna yourself,At least I've been there to feel it.。

The body of the tuna is so tightly connected to the head that it is difficult to cut even with a saw, and it is absolutely impossible to achieve it by brute force alone, and the only way to separate the head is to find the gap between the head and the body and cut it down without hesitation.

Even fishmongers, who have been dealing with tuna for many years, find it difficult to kill with such an accurate one, but Saito has done it.

The samurai cheered with Glory, and hearing the cheers of the guests, Saito was unmoved on the surface, but he couldn't help but rejoice in his heart.

Because, at this moment, in this place, he is the god of sushi!