By the time Chiyo's fame was rising, Tang Hai had already set sail and headed in the direction of the Aleutian Islands with a bunch of things.

The 500-ton Princess is not enough to cope with the oversized wind and waves, Tang Hai chose to take a detour for safety reasons, he has been here in the Aleutian Islands once, and the old horse knows the way, and he does not have to worry about encountering such and such troubles.

On the return trip, within the permitted range, Tang Hai bought a large number of bonito products.

I bought hundreds of catties of dried fish in Kochi, and it was sold in Tokyo......

Tang Hai found that the seafood here is really developed, a bunch of automatically heated seafood lunches, and the shelf life is frozen for two days! Even bonito rice is available! All kinds of sashimi to take out a few sushi rice balls or something!

There is a column of bonito directly in the supermarket, and the super quality of more than 20 centimeters is more than 9,000 yen, which is 500 yuan, which is not cheaper than king crab, and a small king crab is more than 4,000 yen......

There are more than 5,000 defective products.

There are fish pieces or fish fillets, fish bones.

The fish heart is very cheap, a box of more than 10 yuan, only 480 yen, only 4 dollars! The girl who eats a little bit is probably full after eating!

A variety of shellfish and oysters were also bought.

Tang Hai is not an ordinary chef, he used to drive a food truck when he had no conditions, so he could only go to the supermarket to buy ingredients, but now he even sells the dough of dumplings, which is made by shelling, flouring, and kneading the wheat himself......

He knew that different wheat tasted different.

And he has a very strong curiosity, whoever tells him 'it's better to do this', he will break the casserole and ask until he understands, so Chiyo occasionally mentions where and what food is better, he will write it down, even if it is an ingredient that he doesn't usually use, he will study it, and learn wherever he goes.

He is even interested in the profitability and sustainability of farmers in the various origins of food......

"Boss. You bought too much bonito, plus you caught some of your own, and now the freezer is full of this stuff! ”

"Huh? Is it? Are you ready to go to your old friend Hank's house? How about we co-host a bonito night with them? Whether it's steaming, boiling, grilling, or frying, all dishes have to put bonito ......"

It seems like a stupid decision. But the stupider ones have been!

Dan, one of the three American chefs, is known for his 'farm to table', which is the same as the concept of the Fishermen's Association.

They first opened a store in New York, but they wanted to do something on their own. Then it's good to break even, it turns out badly, and it's been losing money.

One day he came back from buying asparagus and found that there were already several boxes of asparagus in the restaurant! Buy too much!

He had no choice but to hold an asparagus night, put asparagus in whatever he did, and even made asparagus ice cream, with no other idea than to sell this pile of things......

He didn't invite any food critics at the time, but the number one food critic in the United States at the time went himself!

He thought it was over. It was better to do anything than to make asparagus for the night, and the next day he was amazed to find that the food critics were all saying good things about him, calling him a 'farm-to-table supporter' and a 'pioneer of seasonal vegetables'.

And then someone asked him if that was the case?

He was stunned for a long time and replied, yes!

And then he really is!

Because of its own strength, after publicity, its popularity expanded, and it slowly rose to star! That's right! That's how the world of chefs talks about it!

Tang Hai felt that he was a little better than the other party from the fishing ground to the table, right? At least the meat tastes better than the vegetable......

Arriving at Hank's shellfish farm, Hank is glad that Tang Hai still remembers him. Now that he knows Tang Hai's identity, he can't help but be envious when he sees Tang Hai having two more boats.

The bonito night dining party was held aboard the Three Princesses, with more than twenty people eating and drinking. Tang Hai did his best to make bonito dishes and won unanimous praise, but the next day Tang Hai asked everyone if they wanted to come again, everyone shook their heads and refused......

Finally, it was March 15th. Tang Hai returned to Dalija, and Malena was rushed to class by him at the first time.

Looking at the tender green growing all over the mountains, Tang Hai really has a feeling that the snow is falling when I go, and the green waters and green mountains are when I return.

Due to the long time of leaving, various things were backlogged again, and according to the priority, Tang Hai went to deal with the affairs of the Chinese restaurant first......

The group sat in a circle, Li Datou made a summary of last year, and then went to Tanghai to say New Year's goals.

"The United States is a country of unprecedented material abundance! Think about it, the same production as our country, only a quarter of our population!

But I discovered one thing a long time ago......"

The crowd listened attentively.

"I've found that a lot of people here have a mentality that if we can't finish our food, why should we focus on cooking?

Don't eat the parts that don't have a lot of meat, don't eat the leftovers that taste great but are difficult to handle, don't eat the fish with a lot of bones, and the vegetables come and go! The largest piece of meat directly, several vegetables with the most unique taste, at most with some sauces, can be eaten in a few bites, this is 'fast food'!

It's a big step backwards in the food world, the United States is a desert of food, and the recipes in American restaurants are so stupid that I want to hit someone, no matter who comes to me.

In any other country, the farmer works hard, the hunter hunts hard, the fisherman catches hard, everyone works hard, but the food is still scarce, so in order to reward their hard work, people turn the output into food, or in order to eat something that is not delicious, and create many dishes that can cover up the disadvantages and carry forward the advantages.

Like Lao Mei, all kinds of greenhouses and genetically modified ingredients, all kinds of ingredients have lost their traditional taste.

This time I went to Japan to have a confectionery experience, a rookie chef, and she was still a girl, and she received a high evaluation because of the excellent ingredients.

No matter how good a person's cooking skills are, they can't get out of the shackles of 'ingredients', so I want to learn from her and make 'traditional food'. ”

"But what we're doing now is traditional food." Li Datou was puzzled.

"I'm talking about what our ancestors should have eaten at this time of year, before the advent of air transport, greenhouses, and refrigerators, and we will eat whatever our ancestors should have eaten at this time, and we will eat the food in season! Let the ingredients return to nature, and make our technology ahead of the times! ”

Everyone pondered for a moment, some rubbed their hands, some pinched their finger bones, and covered their foreheads, you must know that the simulated king crab leg stick is a signature dish, it is frozen crab, Tang Hai's current idea is a bit radical, and there is a certain risk......

"I'm afraid there won't be enough food."

"Dahlia now produces 20 kinds of vegetables a day, more than a dozen kinds of seafood, and there are always plenty of seasonal organic foods in the market."

Everyone was still thinking about it, and Tang Hai knew what they were worried about, so he opened the topic and said.

"Brother Li, do you have a suitable candidate for the sugar maker you asked you to find on the phone before?"

"Found one."

"If it weren't for Brother Li, you were mainly responsible for spiciness, in fact, your sugar production level was sufficient, would that person be as good as you?"

"Ten times stronger than me, just came from Paris, it's just very young, see if you dare to use it."

…… (To be continued.) )