This silver-haired veteran reporter is called Shi Ming, who is one of the earliest media people after the opening up of China, and is now 66 years old.

It stands to reason that at this age, Shi Ming should have retired a long time ago, but he is a person who does not accept old age, and his seniority in the Chinese media industry is extremely high and he has a wide range of contacts, so after some coordination, Shi Ming was arranged to serve as the chief reporter of another food official media - "Tip of China".

He had just finished interviewing the Silver Brick Conference from Xiacheng a few days ago, and was about to transfer back to the imperial capital through Shucheng, but he unexpectedly learned that Li Yu was preparing to take the fourth stage of the entrance examination, so the old man temporarily changed the ticket to see what evil this newcomer who has been in the limelight recently.

Good guy, not long after he met Li Yu, this young man who was only a few years older than his grandson gave him a big expectation.

When he heard the word dragon crab, a dish name popped up in his heart: drum board dragon crab.

The drum board dragon crab is one of the four hot dishes of the 900 banquets of the Manchu and Han Dynasty recipes. This dish is named the drum board dragon crab because of its shape like a drum board, and in the rating of the Kitchen Association, this dish is rated as eight products, and if this dish is moved to the longevity banquet, it can even be rated as nine delicacies!

But what he was surprised was not that Li Yu had the recipe for this dish, nor would he be as stupid as some budding newcomers to think that Li Yu was going to make eight-pin dishes - the dishes on the eight-pin dishes were already in the category of the peak of the seventh stage or the eighth-dan chef, what he cared about was the main ingredient of Li Yu's dish: dragon crab.

Dragon crab, also known as tiger crab, chaise crab, this crab is mostly produced in the sea area of Monkey Lawbin, and some waters in the southeast of China are also produced, because the texture and color of the crab cover resemble tiger skin patterns, so it gets this nickname. The dragon crab meat is fresh and sweet, the meat is thick, the meat is firm, the taste is more refreshing than the crab meat, and it is more tender than the lobster meat.

What's more, dragon crabs belong to the category of deep-sea crabs.

Different from the river crabs, sea crabs and even blue crabs that everyone eats on weekdays, the appearance of deep-sea crabs is much weirder, the normal snow crab and king crab are several times or even more than ten times the size of ordinary crabs, and the dragon crab, brown crab or killer crab with a foot length of up to three meters can be seen if you don't look at their chela, these crabs have been out of the traditional concept of 'crab'.

Over the past few decades, most of the methods used to prepare terrestrial poultry meat, let alone those of these deep-sea species, have been lost.

Before Li Yu's rebirth, those deep-sea crabs and arctic crabs began to be fished on a large scale after the 80s, and this time period happened to be during the meat fasting period.

Like animal husbandry, deep-sea fishing is in the initial form of deformity in this world.

It's easy to understand at first, after all, no one eats deep-sea food, so where does the deformity come from?

The reason is very simple, although there is a period of meat fasting in this world, the development of science and technology has never lagged behind, especially biotechnology.

In biological laboratories, scientists have long discovered the high nutritional value of deep-sea species, so deep-sea fishing has never stopped – but not for food, but for scientific research.

It is precisely because of this that the deep-sea fishing industry is in a deformed state - there is no fixed market, there are no loyal customers, and occasionally some scientific research institutions are commissioned, and the whole industry is not profitable but still exists.

After the ban on meat was lifted, more and more people turned their attention to deep-sea ingredients.

After all, everyone's living standard is okay these days, and they can afford to buy some good ingredients.

Taking a well-off family as an example, everyone may be reluctant to buy it on weekdays, but it is too normal to buy a king crab for a few hundred yuan online during the New Year's holidays. After all, it's not too much to make a big dish on the table for the New Year, right?

Besides, when others hear it, "Oh, you eat king crab!

But it's embarrassing that people don't know what to do when they look at these strange things of different shapes.

Messing around?

Friends who have eaten brown crab and king crab should know that the paste of brown crab should be taken out and added with ginger slices, and almost no one will go out of their way to eat the paste - the delicious part of king crab is the crab legs, and the way to eat each piece of meat is different.

Therefore, in this world, the most common method of deep-sea ingredients is to boil them, dip them in soy sauce after steaming, and then dip them in soy sauce and suck them down.

But this approach is sorry for the price of deep-sea ingredients, and secondly, diners will feel that it is tasteless after eating for a long time.

As a result, people have become more and more hungry for deep-sea ingredients.

If Li Yu can really make a qualified drum board dragon crab today, then he is bound to become the focus of discussion on the Internet again.

In other words, it's going to happen again.

If Li Yu could connect with Master Ming's thinking, then he would definitely shout '': all of Shi Ming's judgments were almost exactly the same as his thoughts!

Li Yu has countless recipes in his mind, and there are quite a few dishes that are much simpler than the drum board dragon crab in terms of appearance and cooking methods, but he chose the drum board dragon crab in the middle of nowhere, just like Shi Ming thought - in order to open up the audience of deep-sea ingredients.

Even before he was reborn, the field of deep-sea ingredients was still in a state of development, not to mention this world, even those two European and American seven-sections, in the production of deep-sea ingredients, they were far from being in a hurry for the current Li Yu.

To put it bluntly, with Li Yu's current state, he can fight 1V1 alone in the field of deep-sea ingredients.

Now that mousse has become popular in Europe and the United States, if Li Yu occupies the field of high-end ingredients of deep-sea species, then his influence will be directly expanded abroad.

With his current network influence, this kind of thing can be done, and the people who eat melons don't care if this dish is made in the fourth-stage or seventh-stage entrance examination, all they care about is four words - it's delicious!

In the long run, this is a layout that connects domestic and foreign influences, and in the near future, it can also pave the way for the fish ball industry.

Don't forget, the fish balls are also made with deep-sea fish.